| 摘要 |
FIELD: food industry. SUBSTANCE: anchors are frozen into ice in late autumn or in winter on open reservoirs in cells formed by polymeric sheets or other materials having low freezing effect through depth and with anchor surface area sufficient to ensure desired strength of ice-reinforcement structure when removing it from reservoir. In spring, ice cells are broken off by means of crane truck or other hoists through anchor thimbles and removed from reservoir. EFFECT: provision for mechanized ice preparation for food stores. |
