| 摘要 |
A method of making ice wherein water in excess of the freezing capacity is directed over a cylindrical surface member that is refrigerated to a subfreezing temperature to form ice thereon and from which the ice is harvested in combination with a thermostatic water valve means having a control portion in heat exchange relationship with the low pressure side of the refrigerating means that provides the subfreezing temperature for regulating the volumetric water supply to the surface in inverse ratio to the temperature of the low pressure side of the refrigerating means so that when the temperature is higher than desired, the water flow is restricted or stopped so as to prevent waste. Then, when the temperature of the low pressure side of the refrigerating means and, thus, the cylindrical surface is sufficiently low, the volumetric flow of water is increased.
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