Theoretical analysis and experimental study on the performance of ice buckets in a flake ice maker

To improve the performance of an ice bucket, the data obtained using a mathematical model of the ice-making process are compared with the experimental data using the system parameters of the tested flake ice producer. Three concepts-the ice-layer drying time ratio (K-dry), deicing time ratio (K-dei), and water-distribution icing ratio (b)-are introduced as theoretical and data support for improving the structure of the water-distribution pan of the ice bucket and setting a reasonable amount of water distribution. Based on the structure of the water-distribution pan, an area model of the ice bucket is developed for improving the ice-bucket area. The results revealed that when the ice-making period of the tested flake ice maker is 20-40 s and the average temperature of the ice layer is regulated to - 3 degrees C, the K-dry exceeds 0.02-0.06. When the ice-making period is 20-40 s and the minimum ice-layer thickness is set to 0.5 mm, the Kdry is less than 0.32-0.53. The ice-layer thickness can reach 98%-99% of the maximum ice-layer thickness when the b is 3.8-5.6. The obtained K-dry, K-dei, and b can be used to optimize the structure of the water-distribution pans, amounts of water distribution, and ice-making bucket performances of other flake ice makers.

Automated summary

This study compares mathematical models and experimental data to improve the performance of an ice bucket. Three concepts, including ice-layer drying time ratio, deicing time ratio, and water-distribution icing ratio, are introduced for optimizing the structure and water distribution of the ice bucket. The results suggest that setting appropriate ice-making period and ice-layer thickness can enhance the ice bucket's performance.