@@gaylewatkins4685 He did go to a lot of trouble, and I'm sure he means well. But to make an analogy, iIf a doctor performs a "comprehensive" medical exam but the test results are wrong because of sloppy methodology, it really doesn't matter how thorough or well-meaning he was. In this case, the first flaw is that without taking weight into account, conclusions reached about other attributes are not valid. And it goes downhill from there. All this test showed is that there was some variation in the apparent results.
The downside to watching pre-made videos vs live... You want to jump and put your 2cents in when you see an opportunity to do so, but then it is very gratifying to see by the end of the video that you figured it out! About 10 years ago I had learned that the fastest way to get room temperature drinks the coldest was with ice water versus just ice however in the video I learned this from they were indeed using salt and also spinning the bottles around constantly and was able to get them down to your temperatures within 10 minutes or less, but again I'm glad you were able to get there pretty much the moment you saw the results you knew the reason!
Of course it does, I still prefer my homemade machine to work 24/7 for me. But I can see the appeal to easily bag 10 or more pounds a day from the table top machine and toss in a freezer. A lot people don't want to build something like I did.
Pre chilling your cooler only makes a difference if you have a really large cooler. Those little ones you're using aren't gonna hold enough temperature to make a difference
Andrew, these ice tests are very interesting. I think your homemade icemaker would have won every test if you had added water from the beginning. The homemade icemaker is the way to go for anyone needing alot of ice or ice to stay frozen all day. Thank you for doing this work for your viewers. Take care.
Beautiful testing buddy! My suggestion for the bigger coolers would be; make sure the LIDS are insulated. SO many of the coolers out there have hollow lids reducing the efficiency of the cooler to squat. I actually figured this out with two of my coolers, not knowing one was and one wasn't insulated. What a difference! Blocks, too add to the longevity in my experience. I was going to ask about the fan tests, glad you're still doing that, too. Keep it up friend! You're channel is great! :)
Actually I want to get cheap coolers with uninsulated lids, that way I can test if adding spray foam will make the cooler more efficient and by how much. I've always been curious about that.
Surface contact dictates how fast a drink will chill. Larger cubes have less surface contact area. Water increases surface contact area exponentially. Water alone helps, but to get REALLY COLD drinks, add salt. Salt will let the water temperature get below 32 degrees without freezing. Ice filled salt water will win a cold drink test everytime without fail. I put an inch or two of cool salt water in my cooler before all lake trips. Your ice will also last longer in salt water because the water temp is below freezing. I came across this video because we're looking to put a table top cooler in our boat and running it off of a solar panel on top of the bimini. EDIT - Watched till the end where you mentioned salt, so you know the deal. Cool beans, great video!
What I’ve used in the past is used orange juice bottles because they lay nice in big fishing cooler top to bottom. In a pinch you also have good drinking water we replaced the water after every trip. For us it lasted 2day give or take how many we put in there and how many fish we put in the box as well lol. Might be something to look in to ? I’m in south Miami
You can do a saltwater mix in your homemade ice when fishing to make it cool everything faster, and stay longer. Offshore guys normally add a five gal bucket of saltwater all the time to cool fish.
If you want your drinks in ice to get colder, faster, there are two useful approaches: * Crush a few pounds of ice - like you mentioned it flows around better, and will melt faster by absorbing heat more quickly (sometimes I'll do a little water on this to really speed it up - I think it works better than just water but maybe that is because it is work?) * Salt the ice, especially if some is crushed - salt will drop the melting temperature, a perfect ratio of salt to ice will drop below 0F and freeze your drinks solid. (yes salty taste on the outside of the drink... :) )
Hello from Siesta Key Florida. Back in the late 80s sometime we stop by one of the hotels and grab ice if we forgot to ice things down, because we were broke.lol really. That ice didn't last half the time the ice we'd make at home ,blocks and cube.
to get drinks cold fast, I put the drinks in first, the ice on top, then I add some water (about enough to be about an inch deep) and the super cools the drinks faster
hi down there lots to learn about ice . and all you have learned is just the tip of the ice burg . the table top was real nice works like my big commersel unit . getting low on ice might have to fire mine up . john
It's not just water conducting heat better than air you also have something called latent heat of fusion in play. Energy is required to transition a solid into a liquid, the more melting that takes place the more energy is required (in the form of heat). When you make ice cream you use ice and rock salt, the rock salt causes the ice to melt faster which in turn removes more heat from the ice cream. It's a bit counter intuitive unless you get down into the physics of what the molecules are doing. Similar energy is required to transition a liquid to a vapor, this is how sweating works, you sweat out liquid at say 99F but because of the latent heat of vaporization as that sweat evaporates it lowers the temperature of the system.
To be fair, if your use case if going boating for the day or any other one day activity. 8-12 hours is really all you need and you can usually go refill the next day. I'd prefer the slightly faster cooling ice I think. Either way it was very insightful, thank you for taking the time to do this.
A thin film electric window de icer and a cube tray designed to make cubes with the water in contact with the coldest wall and the de icer sheet. The de icer sheet let's the ice slide off the wall but the tray has to rotate 90 degrees and let the cubes fall to the bottom.
Sommeliers have known this forever… to chill a bottle of wine in an ice bucket you always put some water in with the ice….the bottle chills much faster
If I am trying to cool drinks down fast I always add a litre or two of water to the bottom of the cooler. Ice (being a solid) is actually a very good insulator, and you need some liquid in there to facilitate moving heat between the hot drinks and the cold ice.
The reason is the water around the cans transfers the heat much more readily. You should have profiled the ice chests with enough water to cover the drinks. It takes all the fun out typing in a suggestion, when solve the answer yourself. Great video!
That melting commercial ice is dripping "ice cold" water on your can which will conduct heat away from the can quicker than solid ice with a relatively small contact area. Edit: a little longer into the video and you already knew this. Some university is going to end up giving you an honorary Master's Degree in Iceology.
Excellent video. Thanks for teaching me how to cool drinks fast. Also a big shout out to the company that sent you the table top ice maker. Loved the hour long video. You need more of the longer videos in my opinion. Keep up the thinking and tinkering and I will keep watching. Have a wonderful day my friend
Has anyone explained to you about heat transfer methods? You hav Conduction, Convection and Radiation. As ice melts into water you have direct and complete contact with the can or bottle. This is CONDUCTION and it is the fastest way for heat transfer. That is why they get colder faster. That is also the reason that salt is added to ice when making icecream...
Wow great tests! Something that would be interesting is make batches of ice all the same size cubes and have them frozen for 1 hour, 1 day, 3 days and 5 days. See at what point it does not last longer in the cooler. I heard that when water turns solid it has good insulation properties and needs a few days to completely come down to the freezer temperature.
Surface area is the reason the cans were colder, the more the ice can touch the can, the more the ice can cool the drink. Larger ice cubes do not have the same capacity to touch the can in as many spots. The same reason that if you take 2 blocks of ice put them in the sun and bust one up, the one that is busted up melts faster as their is more surface area for the air to interact with. You can fill a glass with large ice cubes and see how much of the inside of the glass actually has ice touching it, and do it again with small ice cubes, far more ice is touching the glass with the smaller cubes. If you got crushed ice, it would have made the cans the coldest, but of course would not have lasted long at all.
Thanks for all these videos. I've been working through all your ice videos while I try to find the best option for my husband and I. Next time you run out of ice bags look for a restaurant supply store nearby. IF they have them in stock it might be a lot cheaper then amazon., but the quantities are so large you might need someone to split your order with. The online store has 10 lb bags in cases of 1,000 for $46.
If fill your Ice chest with little water then put your 0 degree ice in it you will have the coldest drinks around. Keep videos coming your doing a great job.
Best way I found to cool my beverages is get a yeti or the like cooler fill it up a little bit with water and ice the pour rock salt on top of it. It will freeze a dad soda and you better use bottles not cans!
I put off watching this for a day because it was so long, but I did not get bored and was a little surprised when the video ended. Good job! Suggestion for new testing videos. Make ice cream with your homemade ice and that tabletop machine and see which one tastes better.
Adding water to your ice will help it cool the drinks down quicker but it is also going to make your ice melt faster. I don't know if anyone has mentioned dry ice. When I need to keep the ice in a cooler longer, I'll pickup a pound or two and put that in the bottom and then my ice on top. Also wonder if you could modify the table top to dump right in to the chest freezer. 🤔 Might have the frozen chunks though.
I think if your after fast cooling you will probably want some shaved ice at the bottom, it is colder the tap water and will melt in to ice water fast. If you want it to last as long as possible you want to put some big cubes / block ice in.
The commercial ice is melting faster, and undergoing the phase change from solid to liquid faster. The phase change the ice is under going requires a lot of energy to transition. It’s getting that energy from the warm drinks in the cooler, that it is why it was cooling everything so much faster.
Like you said I believe the pack around the drinks matters the most, air space around the cubes (different shapes of cube and how they mate to each other) reduces or increases the ability to make the heat transfer. More liquid will allow for a more efficient heat transfer even if the homemade cubes are colder they have more air spaces around them.
The drinks from the commercial ice is colder because the commercial ice lost it's thermal mass faster. Heat transfers from a warm body to a cooler body. The room temperature can (aluminum transfer heat rapidly) quickly transferred heat to the ice cubes wrapped around it. Those cubes were barely frozen and small, so they quickly melted. The commercial ice will get your can cooler faster, but it won't keep it colder longer. A minor quibble: allowing your temperature probe to touch the container taints the reading; it should go to the center of the liquid or solid you're measuring.
Surrounding the drinks will definitely make them colder, convection is going to be your key element in the speed of how fast it cools something. The better your convection the faster the heats going to transfer out of some thing. That’s why they call him the fastest you throw them in a cooler full of water and ice, because the water will surround the can completely. The difference in the quality of the ice will definitely be the size which not only surrounds the cans better but it’s going to feel more space in the cooler. You should weigh the coolers to see what the difference is between each kind. As far as what are the store-bought ice works faster is probably because it turn to water quicker and reshaped around the can and improved convection. To improve on that, of course ice size and shape as well. But also the density of the ice. Your white ice is full of air come out so the heat transferring out of some thing it’s gonna take a lot longer to absorb into those types of ice, to wear a solid clear cube is going to be more solid without the air gaps so it’s not going to act as an insulator. Adding the water will increase that convection and suck the heat out of the cans faster, the problem with that is it’s also going to melt your ice faster and introduce a whole lot more heat into the cooler which means you’re going to have your ice lasting nearly as long either. If your having a party in five minutes if you want to cool things down just throw it in a bucket full of ice and covered with water, but in an hour or two it’s going to be all water and start warming up again. The more dense the Ice is, the greater cooling capacity is going to have not just because it won’t insulate and slow the heat transfer as quickly but also because you’re just going to have more volume instead of air you’re having ice, at the same time it’s going to melt faster. Wear your Ace is going to be at an advantage is it going to be the amount of time it should last because it’s going to absorb heat slower so if you went by weight and had 22 pounds of your rice and 22 pounds of a solid ice the solid ice will cool things off faster and suck the heat out but it’s also going to melt faster because it’s got better convection properties. Like you said what’s important to you is how long it’s going to last. To make it last the longest stick your drinks in the refrigerator and get the heat out of them first so you start again with less heat inside the cooler which will make everything last longer. The same amount of pounds of your ice will probably last a while longer. The way to beat that would be to use blocks of ice that are solid but then it’s harder to get to your drinks and it’s not really as practical. You could put a block of ice in the bottom of the cooler and put the drinks and ice on top of it but I don’t think it’s really worth the effort. Now if you want something to last through the night and go 18 or 24 hours you might consider getting two coolers and putting a block of ice on top that’s gonna take a lot longer to melt I just put the things you’re not gonna use till the next day in there or even lair your ice in different levels, stick a big block in the bottom dump your stuff on top of it and cover it with smaller ice. You can chemically altered your water as well. The minerals in it make a difference, you know salt water doesn’t freeze as easily as freshwater. In the tumblers to make it last the longest, smaller ice is probably going to let you have more in there and of course cooling everything in advance so you’re not pulling as much heat out of there is always going to help. You can also do the way you freeze the ice. Ice frozen slowly it’s going to have a lot less air in it so if you freeze it slowly and then freeze it to a colder temperature that’s probably going to be your best bang for the buck but it’s really not worth the effort I don’t think. As far as going out on the boat all day I think your best bet would be to have a good quality cooler, the insulation is going to work better and lower the amount of heat you’re dealing with, chill the drinks, and my guess would be putting a block in the bottom and your ice on top and around it will be the best. The only way you’re really going to improve it I think would be to stage your freezing process start out slow or so you’re not dealing with as much air and then let it freeze harder and harder in a colder temperature. But it’s hard to measure because you’re dealing with different densities of ice at different temperatures in different sizes. If you’re worried about the quality of your drinks, the ice with the air and it is probably going to be your best bang for the buck, you can have larger cubes there’s going to be Air inside and it won’t go to drink quite as quickly as the others might but it’s gonna take your ice longer to melt which means you’re gonna have less water in your drink diluting it. The colder the ice of course the more heat absorption is going to have. 30° ice already has 30° of heat in it which means it’s already going to start melting pretty much as soon as you take it out of the freezer. I think what would be a really interesting test would be to add a significant heat source to the ice. I’m sure you’ve seen some of the videos were people drop a heated large ball bearing into different substances and see how they react. May be taking identical blocks of metal and heating them in the oven for several hours to get them all to an even temperature and dropping them into the same weight volume of ice to see the differences. I’m not sure how those would come out, I’m guessing the more aerated ice would probably do better overall as it would insulate itself and allow the metal to cool without depleting all of your ice. But it’s hard to say because then you’re probably gonna be dealing with steam and localized heat a different factors but it might be fun to try if you’re ever bored. Lol
@ Shane Zettelmier. First off, I'm a Retired US Navy veteran, I'm a certified HVAC universal technician and worked in the field for 15 years., and was work center supervisor in numerous shops. The only reason I'm stating this is because I don't want to sound like a know-it-all, keyboard warrior who doesn't know what he's talking about, or worse still, sound like I'm talking down to anyone. That being said... There are three types of heat/energy transferrence, "Conduction", "Convection", and "Radiation". I believe you are confusing "convection" with "conduction". "Convection" relies on air movement to transfer heat between two objects. "Conduction" is the physical contact between the cooling or heating medium and the object being cooled or heated. Which is why the water makes such a huge difference. Because of the physical properties and the direct contact, Water transfers heat eight (8) times faster than air and therefore "Conducts" heat faster. Now before everybody jumps on me about the heating thing, Hot always travels toward cold, that's a scientific fact. So it doesn't matter if you are talking about cooling something or heating something, It's merely semantics. The only difference is the direction in which the heat travels. The outcome remains the same as far as the heat goes, the only reason the drink gets cold is because you are removing the heat from the drink and transfering it to the ice. If you wanted to, you could look at it the other way around, you're not cooling the drinks, you're heating the ice. In the end, it's the same thing.
@@bobd9193 yeah when I said convection what I meant was conduction, you’re right. From a scientific standpoint there’s no such thing as cold it’s just an absence of heat so it’s just a semantic issue but it’s the same thing. You could say that the iceWas cooling the drink with the drink was heating the ice, both are accurate, what’s happening is the temperature is equalizing among the components in the cup when the cup is hotter than the outside insulation slows the heat from getting out or vice versa the heat from getting in if it’s colder inside but it’s the same thing. Temperature doesn’t actually seek a place at six to neutralize if you leave it in there long enough eventually it’s all going to be the same temperature because the heat source will dissipate and those will absorb heat because temperature tries to equalize. We can call that the heat going into the ice or you could even see the cold going into the drink, and in generalized terms those would be accurate, but in science there’s no such thing as cold it’s just the absence of heat, So it’s just a matter of semantics but it’s basically saying the same thing just in a different way. As far as making the ice it’s the process of removing the heat from the water and making the ice harder or colder is removing the heat is still left in it once it reached a frozen state. I’m not disagreeing with you it’s just a different way of saying the same thing. But I was wrong when I said convection what I meant was what is actually conduction. Thanks. :)
4 degree water bottles are my go to for space saving and extended ice life. Gotta have water regardless so it's 100% space saving. Anything below 4 degrees I've found will bust the cap off.
if you are using that much ice you need a better container for your water or drink bottles....thermaflask units are the best i've used and fairly cheap at costco or off amazon
Most of the thermal transfer is from conductance so the ice that melts faster is going to cool the drinks the fastest since water has the most surface area with the drinks and the ice will keep it close to the freezing point in the low 30's most of the time, its the same principle with thermal paste increasing suface area on your computer processor to the heat sink. adding a bit of cold water to any of them would make them all cool drinks faster and the coldest largest cube will last the longest since the delta to melting and lower surface area.
I also wanted to say that now that you know your ice will last more than 24 hours any cooler I would say go ahead and start out with a half gallon of cold water in the bottom of your cooler on your trips from now on! The Ice should still last the full length of your trip yet your drinks will be much colder much quicker!
Love the tests. Never in a million years did I think ice would be an interesting topic to watch. I was wrong. Just can't get around physics though (surface/contact area). Love the house build also. Your doing good mang.
I'd like you to get a FLIR camera to show the hot/cold spots and also do some salt/ice/water tests. You can perform them in another container. This is the quickest way to chill down cans.
Hey, I was wondering who you got to do the insulation in your shop. I live just south of Tallahassee, and I have a similar shop that I would like that foam insulation in the ceiling. Thanks. Tom
Hi, Andrew! Fun video!!! When I was teaching school, I always made home made ice cream to demonstrate how rock salt changed the freezing point in the process. That was always my favorite science lab. My principal really liked it too. I always seen him a big bowl.
I always pre-chill my coolers by filling them with cold water right from the city water the night before then first thing in morning i dump them & refill with more cold water & when i'm ready to put the drinks in ill dump 80% the water & put the drinks in with the ice on top sometimes ill put enough water to cover the drinks depending on how many hours we plan to be out & even 24 hrs later still got half the ice left but you freeze your hand trying to get a drink out the cooler !
@@TKCL If you want give any credit to it i go by @Jammer1 & I'm a chat moderator on dlive.tv/marfooglenews or you can leave me messages dlive.tv/jammer1 dlive is lot like youtube you could start a extra channel on there & post your stuff there too & make some extra $$
I was going to suggest testing a pre cooled cooler vs whatever temp the stored cooler is, but you just mentioned that at the end of the video. You could test the 2 different ice cubes that you make there to see what the differences are between the 2 ice types and pre cooled and non pre cooled coolers. Just a thought for another quick video. Let me know what you think.
the only way you are going to get an actual reading as to which makes the drink cold the quickest and the coldest is to put a drink in the coolers then fill them with the ice and do the test by checking the temperature of each drink that is how to run that test but as far as which chest will stay cold the longest that one is easy fill them full of ice sprinkle rock salt lightly over the top of the ice which it will melt and refreeze that will make your ice last longer
Man an hour, well, predictions: faster melting ice will cool drinks quicker, but slower melting ice will keep it colder longer just take longer to get it there. All the cooling capacity is at the change of 31-33f, forget but somewhere around 900btu to melt water, vs the 15btu or so from 0 to 31f (think btu of frozen water is half btu vs 1btu for normal water). Insanely quick cooling drinks, add salt :) Now to sit back and watch the video.
Yep, not a fan of adding salt, though I would not use rock salt when I do. Smaller cubes should cool quicker than larger cubes, though I would think the difference would be minimal if you put several inches of water in it. My fridge has dual ice makers. The second one is in the freezer area and drops into a try that hold exactly 10lb of ice, bag that up daily into the deepfreeze when I need ice. I do prechill my coolers, mainly due to cooling the drinks, it can easily take 40lb of ice to cool the drinks down in a good 60-80qt cooler. Then I normally add 20lb of ice a day to keep it topped off (florida to cali road trip)
Andrew, do you know the temp of the store bought (outside ) machine ice? I'll bet they may not run them as cold as your DIY ice maker (0 deg or 1 deg was it?).
I always thought with water surrounding the cans of soda in ice made them cooler and I thought about the salt but that's wrong because you only use that to make the ice cooler to make ice cream
Hey Andrew! Just finishing watching an hour about ice from chilly Brazil. I wonder if you could get such a thing as an ice crusher especially for your quick cooling needs. I use super finally crushed ice to chill my craft beer taps and it works as you say way faster than cubed. I fill the cooler with crushed ice get the temperature down quick and then top it off with cubed ice.
@@TKCL added bonus of course is that the crushed ice melts faster but is already very low temperature so your cubes ice doesn’t melt as fast cooling the 80 degree water :-) thanks for your reply Bud! Really makes a difference when the “talent” interacts with us lowly “fans” :-)
That was a very interesting set of tests you need to keep doing that kind of stuff it's pretty cool. The forty-pound unit is $250 and it is sold out they have a 50 pound unit that is $300 that they have in stock. I guess you sold out there 40 lb unit LOL. Have an awesome weekend
I am commenting as I watch, but in the tumbler tests, you should have measured the amount of water at the end. You know you added 12 oz, anything extra is from the melted ice that was in the tumblers, from the difference in total oz's, you can infer if the size of the blocks hindered or helped.
It's called circumference Cooling I've always set my coolers up the same I put all the drinks in it then put water in it about an inch over the top of the dream and I put my ice on top of it you could take a 12-pack with fit in your trunk all day that's blistering hot and in about 15 or 20 minutes it'll give you a brain freeze by the way don't be talkin bad about check Cola growing up I only thought there were two brands that was checki & RC we used to call both of them Coca-Cola LOL just growing up in the Sunshine State
@@TKCL I've got a Engel bait cooler with a bubbler on it that helps to with the water I put the champagne of beer in there when it's written around in the back of the car all day and I've had caps popping off of it
One tool that would really kick your game up to the next level is a multi-channel data logger. You could stick a bunch of temperature probes in your coolers and let the logger take a measurement from each one every minute or 5, all day long. At the end, you download the data into your spreadsheet and graph the results. You'd be able to see exactly when the last of the ice was gone when the temperature started rising above 32F. Another suggestion is to weigh your ice . The closer you are to having the same mass of ice, the more equal your tests will be, especially for the tumbler test. Put 250g of ice and 250g of water in each tumbler, put a data logger probe in each one, and hit go. Come back 24 hours later, or however long it takes for the last bit of ice to melt, dump your data, and Bob's your uncle.
Andrew got a new ice test for you. This will be using only ice from your ice maker and the 4 ice chests, this will be similar to this test. * two ice chests will be filled with freshly scooped ice and 2 will be filled with your ice but crushed. * one of each type of ice (cubed and crushed) will be placed in the open sun and the other placed in a shaded area. * Record the external and internal temperatures of the ice chests at regular intervals (once an hour or every two-three hours). I think that there will be a correlation of outside temp will affect the internal temp. I also think that the cubed ice will last longer than the crushed.
The ideal serve temperature for a soft drink is 37 degrees, plus or minus a few. This temperature maximizes the snap from the carbon dioxide bubbles. If you ever get a fountain soft drink, you may notice the ice comes out wet. They don't want it frozen cold. They want it melting cold so it dispenses ice better and still enhances the drink while also reducing foam. Ok so how to get drinks cold in a hurry. Easy. Add your cans and ice. Add some water and this is key, add salt. It's cheap. Use a fair amount. The salt will drop the melting temperature below 32 (this is why they use salt to deice roads) and dramatically kick up the heat transfer. No the salt won't hurt the cans short-term. No you should not consume this salted ice. The end result will be chilled cans that get colder faster, and the ice will be gone. It will have done it's job.
The Ideal serve temperature for a soft drink is 33 degrees...right on the dot! Literally nobody drinks a soft drink nor wants one served at such a hot temp as 37 degrees...yuck! I doubt ANYONE will notice or recognize any difference in "snap"...they will only notice that they are drinking a piss warm drink at 37 degrees....the rest of what you say is just blablablablabla....
Thanks! Very interesting. Something I noticed though. I use a thermometer for my bbq that would work really well for you (especially during video recording). Measurements in 1 second. Not affiliated in any way, check out Thermoworks Thermapen. Don’t want to sound like advertising, but they will make better videos for you. (Shhh! They are really awesome)
I'm curious, do you usually fish out from the Ecofina, the Aucilla, or somewhere else? You live very near where I grew up and I fished the flats of Apalache Bay a ton when I was younger.
Thank you Newair ice maker for sponsoring. Is your beard getting whiter? Again with the Kosher rock salt. Half lb. for ten lbs of ice.Being a humble man of Louisiana(go LSU) i like your homemade for longevity.
Me: sees ice machine video drops....puts in "watch later"queue. Finishes work, goes to Starbucks, buys a drink and two bags of popcorn. Heads home, kicks back.....watches 50+ minute epic. Lol
Okay. I just finished. It was long and I loved every minute of it because to me, I've had to make these same calculations on my own. I have some observations. 1. It seems to me the best option for your needs is likely to be any ice that is deep frozen. Ice that is larger in nature would do better over time, regardless of temperature. Commercial ice makers won't necessarily make ice in the size that you need for the maximum distance use. 2. I have known for years that water makes a difference, but I never really gave it much thought or even brought it into this discussion, but your explanation is likely spot on. From my boy scout days, we used to take room temperature drinks and stack them in real tight into a cooler for maximum size, then throw ice into the cooler. The ice will melt very quickly because there won't be much room for extra ice, but the drinks will cool down. Once the drinks were down to temperature which usually happens quickly like you discovered, we would then drain the water, and repack it with ice for the longer trips. In standard coolers of the same design we would get as much as 48 hours as long as we made sure to not leave it open and to keep it out of direct sunlight as you discuss. The interesting part about this is smaller ice cubes would be better for the first run, and larger ice cubes would be preferred for the repack. 3. I still think your homemade ice machine is likely the best option for your needs,. You seem far too busy, like most of us, to be bagging four 10 lb bags of ice per day. As a future test, needed to find out how much electricity costs to run that tabletop model. My inclination that it might be three to five times more energy usage, but really I have no basis for that.
Ah you mentioned using the tabletop ice maker at an outside bar-type spot. I'll warn you now, bugs LOVE getting inside tabletop ice makers. Mine stays indoors in my kitchen yet it apparently attracts every fruit fly for miles. I hate bugs in my food and cannot use that ice until I've checked it for visitors and made sure none are floating dead in the water. Because then it has to be sanitized immediately and there's no ice for a while. It's a major hassle. Putting a plastic grocery bag over it like a hat does help keep the bugs out. But it's not perfect. When it's time to sanitize yours, I strongly recommend the Sanitizer cleaner sold at Sam's Club. It's a red liquid, about $7 for a gallon and that dilutes down to make like 64 gallons of cleaner. This is the same stuff professional kitchens and restaurants use to sanitize pans, tables, equipment, even dishes. It works really well and kills all the germs. The diluted stuff air dries and no rinse is needed. Just run that dilute through the ice maker and drain. Let it dry. Done. But the bugs will come back. Just a fact of life with an ice maker.
Yeah, a chilling cooler should have rock salt and some water to lower the temp and increase the chilling of the drinks. Then the big cooler of plain ice.
That's been a popular suggestion, but it would freeze into a block since it comes out of the machine very wet. That's why the bags are key, it's easy to bust up later on.
I'm 14 minutes into this video, how can anybody give you a thumb down? Keep them coming!!
Thank you for watching
Tom, well said. 👍👍
@@videopipeline6419 Yet it is still the most comprehensive test out there. He went to a lot of trouble and I believe the test was well executed. 🙂
@@gaylewatkins4685 He did go to a lot of trouble, and I'm sure he means well. But to make an analogy, iIf a doctor performs a "comprehensive" medical exam but the test results are wrong because of sloppy methodology, it really doesn't matter how thorough or well-meaning he was. In this case, the first flaw is that without taking weight into account, conclusions reached about other attributes are not valid. And it goes downhill from there. All this test showed is that there was some variation in the apparent results.
Wow. I can't believe that I just watched a hour long video on ice. LOL. Good job. You have got to have some talent to be able to do that.
Lol well don't feel obligated to
Believe me, I don't. I really do enjoy your videos. Your like my new TV program that I can't wait to watch. Keep up the good work.
The downside to watching pre-made videos vs live... You want to jump and put your 2cents in when you see an opportunity to do so, but then it is very gratifying to see by the end of the video that you figured it out! About 10 years ago I had learned that the fastest way to get room temperature drinks the coldest was with ice water versus just ice however in the video I learned this from they were indeed using salt and also spinning the bottles around constantly and was able to get them down to your temperatures within 10 minutes or less, but again I'm glad you were able to get there pretty much the moment you saw the results you knew the reason!
you are a humble man.. the table top ice does take a lot more effort....
Of course it does, I still prefer my homemade machine to work 24/7 for me. But I can see the appeal to easily bag 10 or more pounds a day from the table top machine and toss in a freezer. A lot people don't want to build something like I did.
Pre chilling your cooler only makes a difference if you have a really large cooler. Those little ones you're using aren't gonna hold enough temperature to make a difference
Correct, non thermal mass, un insulated won't make any difference.
Just got home from work. Time to crack a cold one open and enjoy the video.
Ditto! Enjoy yours as I will and enjoy the video.
I got ice for both of your drinks!
@@TKCL haha! I could use some bud.
Andrew, these ice tests are very interesting. I think your homemade icemaker would have won every test if you had added water from the beginning. The homemade icemaker is the way to go for anyone needing alot of ice or ice to stay frozen all day. Thank you for doing this work for your viewers. Take care.
Thank you for watching! I know it's a long and detailed test for ice 😁
Beautiful testing buddy! My suggestion for the bigger coolers would be; make sure the LIDS are insulated. SO many of the coolers out there have hollow lids reducing the efficiency of the cooler to squat. I actually figured this out with two of my coolers, not knowing one was and one wasn't insulated. What a difference! Blocks, too add to the longevity in my experience. I was going to ask about the fan tests, glad you're still doing that, too. Keep it up friend! You're channel is great! :)
Actually I want to get cheap coolers with uninsulated lids, that way I can test if adding spray foam will make the cooler more efficient and by how much. I've always been curious about that.
Surface contact dictates how fast a drink will chill. Larger cubes have less surface contact area. Water increases surface contact area exponentially. Water alone helps, but to get REALLY COLD drinks, add salt. Salt will let the water temperature get below 32 degrees without freezing. Ice filled salt water will win a cold drink test everytime without fail. I put an inch or two of cool salt water in my cooler before all lake trips. Your ice will also last longer in salt water because the water temp is below freezing. I came across this video because we're looking to put a table top cooler in our boat and running it off of a solar panel on top of the bimini.
EDIT - Watched till the end where you mentioned salt, so you know the deal. Cool beans, great video!
Thanks for watching
What I’ve used in the past is used orange juice bottles because they lay nice in big fishing cooler top to bottom. In a pinch you also have good drinking water we replaced the water after every trip. For us it lasted 2day give or take how many we put in there and how many fish we put in the box as well lol. Might be something to look in to ? I’m in south Miami
You can do a saltwater mix in your homemade ice when fishing to make it cool everything faster, and stay longer. Offshore guys normally add a five gal bucket of saltwater all the time to cool fish.
I do that myself, it really works.
@@TKCL LOL I commented while watching @43min... only 3 min away from my statement lol. you cover everything, good videos man keep it up.
Thank you for watching
If you want your drinks in ice to get colder, faster, there are two useful approaches:
* Crush a few pounds of ice - like you mentioned it flows around better, and will melt faster by absorbing heat more quickly (sometimes I'll do a little water on this to really speed it up - I think it works better than just water but maybe that is because it is work?)
* Salt the ice, especially if some is crushed - salt will drop the melting temperature, a perfect ratio of salt to ice will drop below 0F and freeze your drinks solid. (yes salty taste on the outside of the drink... :) )
I agree
Hello from Siesta Key Florida.
Back in the late 80s sometime we stop by one of the hotels and grab ice if we forgot to ice things down, because we were broke.lol really.
That ice didn't last half the time the ice we'd make at home ,blocks and cube.
Lol I've heard that a few times
to get drinks cold fast, I put the drinks in first, the ice on top, then I add some water (about enough to be about an inch deep) and the super cools the drinks faster
hi down there lots to learn about ice . and all you have learned is just the tip of the ice burg . the table top was real nice works like my big commersel unit . getting low on ice might have to fire mine up . john
Thank you for watching sir
It's not just water conducting heat better than air you also have something called latent heat of fusion in play. Energy is required to transition a solid into a liquid, the more melting that takes place the more energy is required (in the form of heat). When you make ice cream you use ice and rock salt, the rock salt causes the ice to melt faster which in turn removes more heat from the ice cream. It's a bit counter intuitive unless you get down into the physics of what the molecules are doing. Similar energy is required to transition a liquid to a vapor, this is how sweating works, you sweat out liquid at say 99F but because of the latent heat of vaporization as that sweat evaporates it lowers the temperature of the system.
Very interesting, thank you for the lesson.
I like that sink setup.
Thanks, I love it!
To be fair, if your use case if going boating for the day or any other one day activity. 8-12 hours is really all you need and you can usually go refill the next day. I'd prefer the slightly faster cooling ice I think. Either way it was very insightful, thank you for taking the time to do this.
A thin film electric window de icer and a cube tray designed to make cubes with the water in contact with the coldest wall and the de icer sheet. The de icer sheet let's the ice slide off the wall but the tray has to rotate 90 degrees and let the cubes fall to the bottom.
Sommeliers have known this forever… to chill a bottle of wine in an ice bucket you always put some water in with the ice….the bottle chills much faster
Yes. As I have already explained. With a little salt in the water it goes even faster and, maybe, colder
Some wine shops utilize a " whirlpool " of cold water to quickly chill customers wine.
If I am trying to cool drinks down fast I always add a litre or two of water to the bottom of the cooler.
Ice (being a solid) is actually a very good insulator, and you need some liquid in there to facilitate moving heat between the hot drinks and the cold ice.
I agree now after seeing the results.
The reason is the water around the cans transfers the heat much more readily. You should have profiled the ice chests with enough water to cover the drinks. It takes all the fun out typing in a suggestion, when solve the answer yourself. Great video!
Okay, so now I have to watch your house building, tractor mowing and live episodes too. Your property is amazing to look at! Thanks for sharing.
Thank you very much for the support and watching
That melting commercial ice is dripping "ice cold" water on your can which will conduct heat away from the can quicker than solid ice with a relatively small contact area.
Edit: a little longer into the video and you already knew this. Some university is going to end up giving you an honorary Master's Degree in Iceology.
Lol what to do with my degree 🤔
Excellent video. Thanks for teaching me how to cool drinks fast. Also a big shout out to the company that sent you the table top ice maker. Loved the hour long video. You need more of the longer videos in my opinion. Keep up the thinking and tinkering and I will keep watching. Have a wonderful day my friend
Thank you for watching
Has anyone explained to you about heat transfer methods? You hav Conduction, Convection and Radiation. As ice melts into water you have direct and complete contact with the can or bottle. This is CONDUCTION and it is the fastest way for heat transfer. That is why they get colder faster. That is also the reason that salt is added to ice when making icecream...
Love these ice videos! Can’t wait to see the final product!
Had a nice break through in production today. A few more days testing and I'll have a video out.
Wow great tests! Something that would be interesting is make batches of ice all the same size cubes and have them frozen for 1 hour, 1 day, 3 days and 5 days. See at what point it does not last longer in the cooler. I heard that when water turns solid it has good insulation properties and needs a few days to completely come down to the freezer temperature.
Surface area is the reason the cans were colder, the more the ice can touch the can, the more the ice can cool the drink. Larger ice cubes do not have the same capacity to touch the can in as many spots. The same reason that if you take 2 blocks of ice put them in the sun and bust one up, the one that is busted up melts faster as their is more surface area for the air to interact with. You can fill a glass with large ice cubes and see how much of the inside of the glass actually has ice touching it, and do it again with small ice cubes, far more ice is touching the glass with the smaller cubes. If you got crushed ice, it would have made the cans the coldest, but of course would not have lasted long at all.
Thanks for all these videos. I've been working through all your ice videos while I try to find the best option for my husband and I. Next time you run out of ice bags look for a restaurant supply store nearby. IF they have them in stock it might be a lot cheaper then amazon., but the quantities are so large you might need someone to split your order with. The online store has 10 lb bags in cases of 1,000 for $46.
You are so welcome!
If fill your Ice chest with little water then put your 0 degree ice in it you will have the coldest drinks around. Keep videos coming your doing a great job.
Best way I found to cool my beverages is get a yeti or the like cooler fill it up a little bit with water and ice the pour rock salt on top of it. It will freeze a dad soda and you better use bottles not cans!
I love slivers of ice in my 🍺
Get the Reynolds rk624 foil next time your at Costco. 18” wide you won’t regret it. So easy to wrap grill stuff I’ll never go back to the 12” wide.
I put off watching this for a day because it was so long, but I did not get bored and was a little surprised when the video ended. Good job!
Suggestion for new testing videos. Make ice cream with your homemade ice and that tabletop machine and see which one tastes better.
Lol we are making sorbe this afternoon and ice cream this week!
Adding water to your ice will help it cool the drinks down quicker but it is also going to make your ice melt faster. I don't know if anyone has mentioned dry ice. When I need to keep the ice in a cooler longer, I'll pickup a pound or two and put that in the bottom and then my ice on top. Also wonder if you could modify the table top to dump right in to the chest freezer. 🤔 Might have the frozen chunks though.
You would definitely have frozen chunks
I think if your after fast cooling you will probably want some shaved ice at the bottom, it is colder the tap water and will melt in to ice water fast.
If you want it to last as long as possible you want to put some big cubes / block ice in.
The commercial ice is melting faster, and undergoing the phase change from solid to liquid faster. The phase change the ice is under going requires a lot of energy to transition. It’s getting that energy from the warm drinks in the cooler, that it is why it was cooling everything so much faster.
Good tests Andrew, sent you an instant read thermometer or two... for your next experiments. I love mine, within .5 degrees of my probe thermometer.
Awesome! Thank you so much sir!
Like you said I believe the pack around the drinks matters the most, air space around the cubes (different shapes of cube and how they mate to each other) reduces or increases the ability to make the heat transfer. More liquid will allow for a more efficient heat transfer even if the homemade cubes are colder they have more air spaces around them.
Yes it does, so it seems.
The drinks from the commercial ice is colder because the commercial ice lost it's thermal mass faster. Heat transfers from a warm body to a cooler body. The room temperature can (aluminum transfer heat rapidly) quickly transferred heat to the ice cubes wrapped around it. Those cubes were barely frozen and small, so they quickly melted. The commercial ice will get your can cooler faster, but it won't keep it colder longer. A minor quibble: allowing your temperature probe to touch the container taints the reading; it should go to the center of the liquid or solid you're measuring.
Another great educational video.
Surrounding the drinks will definitely make them colder, convection is going to be your key element in the speed of how fast it cools something. The better your convection the faster the heats going to transfer out of some thing. That’s why they call him the fastest you throw them in a cooler full of water and ice, because the water will surround the can completely.
The difference in the quality of the ice will definitely be the size which not only surrounds the cans better but it’s going to feel more space in the cooler. You should weigh the coolers to see what the difference is between each kind. As far as what are the store-bought ice works faster is probably because it turn to water quicker and reshaped around the can and improved convection.
To improve on that, of course ice size and shape as well. But also the density of the ice. Your white ice is full of air come out so the heat transferring out of some thing it’s gonna take a lot longer to absorb into those types of ice, to wear a solid clear cube is going to be more solid without the air gaps so it’s not going to act as an insulator.
Adding the water will increase that convection and suck the heat out of the cans faster, the problem with that is it’s also going to melt your ice faster and introduce a whole lot more heat into the cooler which means you’re going to have your ice lasting nearly as long either. If your having a party in five minutes if you want to cool things down just throw it in a bucket full of ice and covered with water, but in an hour or two it’s going to be all water and start warming up again.
The more dense the Ice is, the greater cooling capacity is going to have not just because it won’t insulate and slow the heat transfer as quickly but also because you’re just going to have more volume instead of air you’re having ice, at the same time it’s going to melt faster. Wear your Ace is going to be at an advantage is it going to be the amount of time it should last because it’s going to absorb heat slower so if you went by weight and had 22 pounds of your rice and 22 pounds of a solid ice the solid ice will cool things off faster and suck the heat out but it’s also going to melt faster because it’s got better convection properties. Like you said what’s important to you is how long it’s going to last. To make it last the longest stick your drinks in the refrigerator and get the heat out of them first so you start again with less heat inside the cooler which will make everything last longer. The same amount of pounds of your ice will probably last a while longer. The way to beat that would be to use blocks of ice that are solid but then it’s harder to get to your drinks and it’s not really as practical. You could put a block of ice in the bottom of the cooler and put the drinks and ice on top of it but I don’t think it’s really worth the effort. Now if you want something to last through the night and go 18 or 24 hours you might consider getting two coolers and putting a block of ice on top that’s gonna take a lot longer to melt I just put the things you’re not gonna use till the next day in there or even lair your ice in different levels, stick a big block in the bottom dump your stuff on top of it and cover it with smaller ice.
You can chemically altered your water as well. The minerals in it make a difference, you know salt water doesn’t freeze as easily as freshwater. In the tumblers to make it last the longest, smaller ice is probably going to let you have more in there and of course cooling everything in advance so you’re not pulling as much heat out of there is always going to help. You can also do the way you freeze the ice. Ice frozen slowly it’s going to have a lot less air in it so if you freeze it slowly and then freeze it to a colder temperature that’s probably going to be your best bang for the buck but it’s really not worth the effort I don’t think.
As far as going out on the boat all day I think your best bet would be to have a good quality cooler, the insulation is going to work better and lower the amount of heat you’re dealing with, chill the drinks, and my guess would be putting a block in the bottom and your ice on top and around it will be the best. The only way you’re really going to improve it I think would be to stage your freezing process start out slow or so you’re not dealing with as much air and then let it freeze harder and harder in a colder temperature. But it’s hard to measure because you’re dealing with different densities of ice at different temperatures in different sizes. If you’re worried about the quality of your drinks, the ice with the air and it is probably going to be your best bang for the buck, you can have larger cubes there’s going to be Air inside and it won’t go to drink quite as quickly as the others might but it’s gonna take your ice longer to melt which means you’re gonna have less water in your drink diluting it.
The colder the ice of course the more heat absorption is going to have. 30° ice already has 30° of heat in it which means it’s already going to start melting pretty much as soon as you take it out of the freezer.
I think what would be a really interesting test would be to add a significant heat source to the ice. I’m sure you’ve seen some of the videos were people drop a heated large ball bearing into different substances and see how they react. May be taking identical blocks of metal and heating them in the oven for several hours to get them all to an even temperature and dropping them into the same weight volume of ice to see the differences. I’m not sure how those would come out, I’m guessing the more aerated ice would probably do better overall as it would insulate itself and allow the metal to cool without depleting all of your ice. But it’s hard to say because then you’re probably gonna be dealing with steam and localized heat a different factors but it might be fun to try if you’re ever bored. Lol
Thank you for the read Shane
@ Shane Zettelmier. First off, I'm a Retired US Navy veteran, I'm a certified HVAC universal technician and worked in the field for 15 years., and was work center supervisor in numerous shops. The only reason I'm stating this is because I don't want to sound like a know-it-all, keyboard warrior who doesn't know what he's talking about, or worse still, sound like I'm talking down to anyone. That being said... There are three types of heat/energy transferrence, "Conduction", "Convection", and "Radiation". I believe you are confusing "convection" with "conduction". "Convection" relies on air movement to transfer heat between two objects. "Conduction" is the physical contact between the cooling or heating medium and the object being cooled or heated. Which is why the water makes such a huge difference. Because of the physical properties and the direct contact, Water transfers heat eight (8) times faster than air and therefore "Conducts" heat faster. Now before everybody jumps on me about the heating thing, Hot always travels toward cold, that's a scientific fact. So it doesn't matter if you are talking about cooling something or heating something, It's merely semantics. The only difference is the direction in which the heat travels. The outcome remains the same as far as the heat goes, the only reason the drink gets cold is because you are removing the heat from the drink and transfering it to the ice. If you wanted to, you could look at it the other way around, you're not cooling the drinks, you're heating the ice. In the end, it's the same thing.
@@bobd9193 yeah when I said convection what I meant was conduction, you’re right. From a scientific standpoint there’s no such thing as cold it’s just an absence of heat so it’s just a semantic issue but it’s the same thing. You could say that the iceWas cooling the drink with the drink was heating the ice, both are accurate, what’s happening is the temperature is equalizing among the components in the cup when the cup is hotter than the outside insulation slows the heat from getting out or vice versa the heat from getting in if it’s colder inside but it’s the same thing. Temperature doesn’t actually seek a place at six to neutralize if you leave it in there long enough eventually it’s all going to be the same temperature because the heat source will dissipate and those will absorb heat because temperature tries to equalize. We can call that the heat going into the ice or you could even see the cold going into the drink, and in generalized terms those would be accurate, but in science there’s no such thing as cold it’s just the absence of heat, So it’s just a matter of semantics but it’s basically saying the same thing just in a different way. As far as making the ice it’s the process of removing the heat from the water and making the ice harder or colder is removing the heat is still left in it once it reached a frozen state. I’m not disagreeing with you it’s just a different way of saying the same thing. But I was wrong when I said convection what I meant was what is actually conduction. Thanks. :)
4 degree water bottles are my go to for space saving and extended ice life. Gotta have water regardless so it's 100% space saving. Anything below 4 degrees I've found will bust the cap off.
Good info! Thanks
@@TKCL leaving the melt water from the day before definitely helps as well. 35 degree water has a ton of thermal capacity.
I kept drinks in a cooler overnight in Georgia (inside my car) there were like 5 ice cubes but ice cold water
if you are using that much ice you need a better container for your water or drink bottles....thermaflask units are the best i've used and fairly cheap at costco or off amazon
That was just for testing, I have better quality ones.
Most of the thermal transfer is from conductance so the ice that melts faster is going to cool the drinks the fastest since water has the most surface area with the drinks and the ice will keep it close to the freezing point in the low 30's most of the time, its the same principle with thermal paste increasing suface area on your computer processor to the heat sink. adding a bit of cold water to any of them would make them all cool drinks faster and the coldest largest cube will last the longest since the delta to melting and lower surface area.
I've just binged watched everyone of these videos... Love It! Don't really know why.. Thumbs up! Congrats From South Georgia..
Thank you for watching and the support
I also wanted to say that now that you know your ice will last more than 24 hours any cooler I would say go ahead and start out with a half gallon of cold water in the bottom of your cooler on your trips from now on! The Ice should still last the full length of your trip yet your drinks will be much colder much quicker!
I agree
Could you do a test to see which lasts longer, Vanilla Ice or Ice Cube? You're gonna need bigger coolers!
Love the tests. Never in a million years did I think ice would be an interesting topic to watch. I was wrong. Just can't get around physics though (surface/contact area). Love the house build also. Your doing good mang.
Thank you for watching and the support
Ice on Neptune's moon Titan is so cold that it's harder than steel.
Well I’ve learned a few things and I’ll have colder drinks and food from now on! Thank you for the videos and all the work this took.
Thank you for watching
Just be sure to remember to take extra care when putting food in if you're going to do the Ice water method! ☮️
Keep cool and God Bless
Lol, take care and God bless
I'd like you to get a FLIR camera to show the hot/cold spots and also do some salt/ice/water tests. You can perform them in another container. This is the quickest way to chill down cans.
I want a thermal camera bad! They are getting affordable
Pretty good comparison
i always fill the cooler about a 1/3 with water add drinks and ice gets cold real fast some times ill add salt
I'll be adding a little water now
Hey, I was wondering who you got to do the insulation in your shop. I live just south of Tallahassee, and I have a similar shop that I would like that foam insulation in the ceiling. Thanks. Tom
They are actually out of Lake city and don't really travel this far. It was included in the shop package deal.
Maybe test different brands of coolers .
I really do want to do that, its just very expensive to do.
Kong.
Otterbox.
Kysek.
Lifetime.
Maluna.
Engle.
Hi, Andrew! Fun video!!! When I was teaching school, I always made home made ice cream to demonstrate how rock salt changed the freezing point in the process. That was always my favorite science lab. My principal really liked it too. I always seen him a big bowl.
We just bought an ice cream maker since I seem to have so much ice laying around 😁
I love your dedication to data and the truth.
Thank you for watching
I always pre-chill my coolers by filling them with cold water right from the city water the night before then first thing in morning i dump them & refill with more cold water & when i'm ready to put the drinks in ill dump 80% the water & put the drinks in with the ice on top sometimes ill put enough water to cover the drinks depending on how many hours we plan to be out & even 24 hrs later still got half the ice left but you freeze your hand trying to get a drink out the cooler !
I've never pre chilled, but I curious about the difference it makes.
@@TKCL Your going get a huge surprise at how much longer the ice last & it cools drinks a bit faster too !
Awesome, that's a easy test to run. Thanks!
@@TKCL If you want give any credit to it i go by @Jammer1 & I'm a chat moderator on dlive.tv/marfooglenews or you can leave me messages dlive.tv/jammer1 dlive is lot like youtube you could start a extra channel on there & post your stuff there too & make some extra $$
Pre-chilling is best for thicker thermomass insulated coolers ( Kong, Otterbox, Orca, Lifetime, ect.)
I was going to suggest testing a pre cooled cooler vs whatever temp the stored cooler is, but you just mentioned that at the end of the video. You could test the 2 different ice cubes that you make there to see what the differences are between the 2 ice types and pre cooled and non pre cooled coolers. Just a thought for another quick video. Let me know what you think.
Thank you for the feedback
I believe Mythbusters tested the ice, ice +water, and ice with water and salt. Might be worth a watch. For science
the only way you are going to get an actual reading as to which makes the drink cold the quickest and the coldest is to put a drink in the coolers then fill them with the ice and do the test by checking the temperature of each drink that is how to run that test but as far as which chest will stay cold the longest that one is easy fill them full of ice sprinkle rock salt lightly over the top of the ice which it will melt and refreeze that will make your ice last longer
Man an hour, well, predictions: faster melting ice will cool drinks quicker, but slower melting ice will keep it colder longer just take longer to get it there. All the cooling capacity is at the change of 31-33f, forget but somewhere around 900btu to melt water, vs the 15btu or so from 0 to 31f (think btu of frozen water is half btu vs 1btu for normal water). Insanely quick cooling drinks, add salt :) Now to sit back and watch the video.
Yep, not a fan of adding salt, though I would not use rock salt when I do. Smaller cubes should cool quicker than larger cubes, though I would think the difference would be minimal if you put several inches of water in it. My fridge has dual ice makers. The second one is in the freezer area and drops into a try that hold exactly 10lb of ice, bag that up daily into the deepfreeze when I need ice. I do prechill my coolers, mainly due to cooling the drinks, it can easily take 40lb of ice to cool the drinks down in a good 60-80qt cooler. Then I normally add 20lb of ice a day to keep it topped off (florida to cali road trip)
Im looking forward to testing the pre chill differences.
Andrew, do you know the temp of the store bought (outside ) machine ice? I'll bet they may not run them as cold as your DIY ice maker (0 deg or 1 deg was it?).
I do not know that, wouldn't surprise me if it's higher. Most stores run inside and outside machines at higher temperatures to save on electricity.
You are the "Ice connoisseur " !
😁
I always thought with water surrounding the cans of soda in ice made them cooler and I thought about the salt but that's wrong because you only use that to make the ice cooler to make ice cream
It definitely works..... Now I want ice cream 😁
Hey Andrew! Just finishing watching an hour about ice from chilly Brazil. I wonder if you could get such a thing as an ice crusher especially for your quick cooling needs. I use super finally crushed ice to chill my craft beer taps and it works as you say way faster than cubed. I fill the cooler with crushed ice get the temperature down quick and then top it off with cubed ice.
That's a thought, I should looking into it. Thanks
@@TKCL added bonus of course is that the crushed ice melts faster but is already very low temperature so your cubes ice doesn’t melt as fast cooling the 80 degree water :-) thanks for your reply Bud! Really makes a difference when the “talent” interacts with us lowly “fans” :-)
Without you the viewer I have no channel! Thanks for watching
I am not clear. Are any of these the sonic ice? a close up of the different cubes would be helpful
No, but I just got a sonic style nugget ice maker and love it!
That was a very interesting set of tests you need to keep doing that kind of stuff it's pretty cool. The forty-pound unit is $250 and it is sold out they have a 50 pound unit that is $300 that they have in stock. I guess you sold out there 40 lb unit LOL. Have an awesome weekend
Lol I seriously doubt that, probably all this hot weather has them sold out. Did you check both links?
I am commenting as I watch, but in the tumbler tests, you should have measured the amount of water at the end. You know you added 12 oz, anything extra is from the melted ice that was in the tumblers, from the difference in total oz's, you can infer if the size of the blocks hindered or helped.
Good point
Andrew another great video. Thanks man. A lot of great information.
Thank you for watching
It's called circumference Cooling I've always set my coolers up the same I put all the drinks in it then put water in it about an inch over the top of the dream and I put my ice on top of it you could take a 12-pack with fit in your trunk all day that's blistering hot and in about 15 or 20 minutes it'll give you a brain freeze by the way don't be talkin bad about check Cola growing up I only thought there were two brands that was checki & RC we used to call both of them Coca-Cola LOL just growing up in the Sunshine State
I'll be doing this more often
@@TKCL I've got a Engel bait cooler with a bubbler on it that helps to with the water I put the champagne of beer in there when it's written around in the back of the car all day and I've had caps popping off of it
Block ice will last longer. We used to take gallon buckets of water and freeze them.
One tool that would really kick your game up to the next level is a multi-channel data logger. You could stick a bunch of temperature probes in your coolers and let the logger take a measurement from each one every minute or 5, all day long. At the end, you download the data into your spreadsheet and graph the results. You'd be able to see exactly when the last of the ice was gone when the temperature started rising above 32F.
Another suggestion is to weigh your ice . The closer you are to having the same mass of ice, the more equal your tests will be, especially for the tumbler test. Put 250g of ice and 250g of water in each tumbler, put a data logger probe in each one, and hit go. Come back 24 hours later, or however long it takes for the last bit of ice to melt, dump your data, and Bob's your uncle.
I would like to have one of those
I love seeing my boat in the background
You got cash? We can work something out 😁
@@TKCL I've got an identical boat mine just has a T- top. Nautical star 2110. Yamaha 150
My buddy had a 2110
Rock salt is gonna make your Ice colder. it has to melt down a bit into a slurry but it is colder than ice
Add salt to the water in cooler that makes the most difference
your humility compounds your believably. Any data on table top energy consumption?
None on that unit, I can try to gather some data in the future.
I must admit that watching ice melt is more interesting than watching paint dry.
However, there was a time years ago when I was actually paid to watch paint dry.
Lol OK then 😁
I’ve always heard that salty ice water will make your drinks colder. Might be something to try.
It will, I saltwater slurry my fish box when offshore.
A beer will be ice cold in 7 minutes when put in a cooler of ice.
Just a little factoid I picked up along the way.
Lol, I like mine cold as possible. I prefer ice in my canned beer when near a freezer.
Andrew got a new ice test for you. This will be using only ice from your ice maker and the 4 ice chests, this will be similar to this test.
* two ice chests will be filled with freshly scooped ice and 2 will be filled with your ice but crushed.
* one of each type of ice (cubed and crushed) will be placed in the open sun and the other placed in a shaded area.
* Record the external and internal temperatures of the ice chests at regular intervals (once an hour or every two-three hours).
I think that there will be a correlation of outside temp will affect the internal temp. I also think that the cubed ice will last longer than the crushed.
I agree with you
If you want to cool down a canned beverage fast you spin it on top of ice for 30 seconds and its done. Pro Tip 😆
If I can get ice that won't water down my soda or tea with in 5 minutes than I'm good awesome video like always Andrew 👍🏼👍🏼👍🏼👍🏼
Are you sure you are not a Texan ? That accent is spot on for people around San Antonio.
Nope north Florida out in the sticks.
The ideal serve temperature for a soft drink is 37 degrees, plus or minus a few. This temperature maximizes the snap from the carbon dioxide bubbles. If you ever get a fountain soft drink, you may notice the ice comes out wet. They don't want it frozen cold. They want it melting cold so it dispenses ice better and still enhances the drink while also reducing foam. Ok so how to get drinks cold in a hurry. Easy. Add your cans and ice. Add some water and this is key, add salt. It's cheap. Use a fair amount. The salt will drop the melting temperature below 32 (this is why they use salt to deice roads) and dramatically kick up the heat transfer. No the salt won't hurt the cans short-term. No you should not consume this salted ice. The end result will be chilled cans that get colder faster, and the ice will be gone. It will have done it's job.
The Ideal serve temperature for a soft drink is 33 degrees...right on the dot! Literally nobody drinks a soft drink nor wants one served at such a hot temp as 37 degrees...yuck! I doubt ANYONE will notice or recognize any difference in "snap"...they will only notice that they are drinking a piss warm drink at 37 degrees....the rest of what you say is just blablablablabla....
The reply to this comment is hidden.
That's most likely because it was spam or a rude comment. I don't tolerate either on the channel. I can no longer see it myself.
@@TKCL ahh okay. Just curious. I thought maybe there was some insight we were missing out on, but that makes sense.
Thanks! Very interesting. Something I noticed though. I use a thermometer for my bbq that would work really well for you (especially during video recording). Measurements in 1 second. Not affiliated in any way, check out Thermoworks Thermapen. Don’t want to sound like advertising, but they will make better videos for you. (Shhh! They are really awesome)
Thank you, I've definitely heard of them
Is the first cooler smaller then the others?
No they are all identical
The store ice melts fastest and the water has 100% contact with the drink transferring the cold into the drink faster.
Yes
Look at the cups you have them in. They will stay colder longer in them.
I'm curious, do you usually fish out from the Ecofina, the Aucilla, or somewhere else? You live very near where I grew up and I fished the flats of Apalache Bay a ton when I was younger.
I fish all those places and more, I like to bounce around.
I learned 30 year ago, 1 gal cold water + 8 lb bag ice and 12 Pack = COLD drinks in 30 min.
I'm learning now
Thank you Newair ice maker for sponsoring. Is your beard getting whiter? Again with the Kosher rock salt. Half lb. for ten lbs of ice.Being a humble man of Louisiana(go LSU) i like your homemade for longevity.
Lol greyer by the day I guess
Should have used different thermometer for each of tumblers
Me: sees ice machine video drops....puts in "watch later"queue. Finishes work, goes to Starbucks, buys a drink and two bags of popcorn. Heads home, kicks back.....watches 50+ minute epic. Lol
Thank you for watching
Okay. I just finished. It was long and I loved every minute of it because to me, I've had to make these same calculations on my own. I have some observations.
1. It seems to me the best option for your needs is likely to be any ice that is deep frozen. Ice that is larger in nature would do better over time, regardless of temperature. Commercial ice makers won't necessarily make ice in the size that you need for the maximum distance use.
2. I have known for years that water makes a difference, but I never really gave it much thought or even brought it into this discussion, but your explanation is likely spot on. From my boy scout days, we used to take room temperature drinks and stack them in real tight into a cooler for maximum size, then throw ice into the cooler. The ice will melt very quickly because there won't be much room for extra ice, but the drinks will cool down. Once the drinks were down to temperature which usually happens quickly like you discovered, we would then drain the water, and repack it with ice for the longer trips. In standard coolers of the same design we would get as much as 48 hours as long as we made sure to not leave it open and to keep it out of direct sunlight as you discuss. The interesting part about this is smaller ice cubes would be better for the first run, and larger ice cubes would be preferred for the repack.
3. I still think your homemade ice machine is likely the best option for your needs,. You seem far too busy, like most of us, to be bagging four 10 lb bags of ice per day. As a future test, needed to find out how much electricity costs to run that tabletop model. My inclination that it might be three to five times more energy usage, but really I have no basis for that.
@@jayuup valid points and good feedback.
Ah you mentioned using the tabletop ice maker at an outside bar-type spot. I'll warn you now, bugs LOVE getting inside tabletop ice makers. Mine stays indoors in my kitchen yet it apparently attracts every fruit fly for miles. I hate bugs in my food and cannot use that ice until I've checked it for visitors and made sure none are floating dead in the water. Because then it has to be sanitized immediately and there's no ice for a while. It's a major hassle. Putting a plastic grocery bag over it like a hat does help keep the bugs out. But it's not perfect. When it's time to sanitize yours, I strongly recommend the Sanitizer cleaner sold at Sam's Club. It's a red liquid, about $7 for a gallon and that dilutes down to make like 64 gallons of cleaner. This is the same stuff professional kitchens and restaurants use to sanitize pans, tables, equipment, even dishes. It works really well and kills all the germs. The diluted stuff air dries and no rinse is needed. Just run that dilute through the ice maker and drain. Let it dry. Done. But the bugs will come back. Just a fact of life with an ice maker.
Thank you for the information, I'm very picky about things like that. Do you have the name of the cleaner?
I'm surprised that you have not watched a TH-cam video on the three laws of thermal dynamics... specifically the second law.
Put some rock salt in one cooler and the water will freeze
Yeah, a chilling cooler should have rock salt and some water to lower the temp and increase the chilling of the drinks. Then the big cooler of plain ice.
You should partner with them to make a unit that's like the table top but goes into a chest freezer.
That's been a popular suggestion, but it would freeze into a block since it comes out of the machine very wet. That's why the bags are key, it's easy to bust up later on.