Unsure of the maker at this time as I still need to run a patent search on it.
If you scroll down to a previous post you can see what shape it was in when I bought it on ebay.
After much scraping, scrubbing, sanding, & careful nail removal it has been upgraded & painted.
Originally it was that '30's cream & green but I decided to go with white enamelware edged in black that I have soo much of like the milk pitcher & small wash basin. Also I have a gray & pink '50's kitchen so green & cream won't work.
Directly in front is a recent antique store find a small square enamelware container with a glass lid. Yes, we have a microwave. Also a small freezer. Just couldn't see given the power company more biz than we have to.
The ice box has a clear plastic tube connected to the drain under the ice tray. This tube feeds directly into the same plumbing as my clothes washer so no need to empty a catch basin or mop the floor when it was forgotten.
The shinny stuff under the ice box is insulation. Since my original plan was to restore a vintage '50's Hotpoint fridge figured there was no need to worry about laying tile.
That rise in the floor is an elbow of a huge plumbing pipe. My 1902 home wasn't built with indoor (upstairs) facilities. Hence some things tend to stick out or take detours.
To answer every one's question here is what's inside of my ice box.
Clockwise; ice compartment which holds 75 lbs. of ice. Since I don't have freezer space enough to generate that amount pictured is about 32 lbs which lasts for 4 1/2 days.
Compartment below is referred to as the dairy section. It is the coldest @ 36 -38 degrees. Holds eggs, cheese, homemade ranch dressing, mayo & butter.
Left compartment is broken down into 3 zones.
Bottom left; milk, juices, yogurt, anything that needs to be cold but not dairy temperature cold. Generally holds around 40 - 42 degrees.
Next shelf up temp is 42 - 44 so this holds fresh veggies, anything will will be eaten soon.
Next shelf farther up hovers around 46 degrees so this is for things like bread, commerical foods, & apparently a pint of my canned salsa.
Ice boxes work on air flow. The warm air moving in this case clockwise hits the top of the ice block cools which makes it fall to the next section. As the air warms slightly it raises passing the milk & fruits, then hitting salads, finally passing over the bread on it's way back down to the ice block. Yes when you open the dairy compartment you can feel a cold chill hit you feet.
The ice box is really two galvanized boxes one inside the other. It has a pine wood frame with sawdust wrapped in brown paper to form squares. Squares were then fitted between the two boxes.
The insulation factor varies thru out the ice box. Top & sides have the most @ R50.
Bottom around R 30.
Doors are the least @ R 12 - 20.
Reason being is that you can only unbend galvanized metal soo far before it loose it's shape.
Since I have no desire to learn how to use a sheet metal brake & my Dh's honey do list books him up to the year 2020 I made do.
The insulation was that pink foam & that foil bubble wrap stuff layered.
Learning curve was two fold.
One - make sure new ice is being made as it takes about two days to freeze.
Two - take out the food item quickly and if not completely used then return it quickly so it doesn't have a chance to heat up.
Since we eat from our pantry the majority of the food I prepare was canned either commerial or home canned. So if we have say baked chicken (frozen), carrots (home canned), peas (frozen), mashed potatoes (root cellar), salad & dressings/butter ect. (ice box).
Generally we don't cook with an eye toward leftovers.
Oh yea the beer on occasion's sits in the with dairy.
~~ pelenaka ~~
5/6/2008 The ice box is stilling going strong. Currently it's out on our unheated enclosed porch to take advantage of the cold (now cooler) weather. I still have yet to locate & buy a proper rubber gasket for all 3 doors. The foam rubber weather stripping is on it's last leg.
Great link on Crosley http://crosleyautoclub.com/IcyBall/crosley_icyball.html
~~ pelenaka ~~
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