
	“…the Maximicer has shortened the ice production cycle by 25% and significantly increased the amount of ice produced.” George Mansour \| Director of Engineering \| Sydney’s Hilton Hotel

Maximicer has delivered superior performance in chains across the country from convenience stores to theatres to restaurants. Maximicer field studies have repeatedly delighted long-term partners.

Field studies have demonstrated that Maximicer models:

Reduce energy costs by up to 30%
Create cold-plate ice savings up to 25%
Make more ice by up to 30%
Reduce water and sewage costs up to 25%
Chill water temperatures to between 10-30 degrees F

Field Study #1 - TVA | Wall Street Deli | Birmingham, AL
Field Study #2 - TVA | Logan's Roadhouse | Murfeesboro, TN
Field Study #3
- Madison Gas & Electric | Hotel Chain | Madison, WI Field Study #4
- Quick Servant Co. | Restaurant Chain | Baltimore, MD Field Study #5
- Jerry's Refigeration | Pizza Hut | Miles City, MT Field Study #6
- Maximicer | Taco Bell | Mission Viejo, CA Field Study #7
- Maximicer | Schlotzky's Deli | Austin, TX
Field Study #1
To assist food service establishments in the Tennessee Valley Authority’s service area manage and/or reduce energy consumption, TVA installed a Maximicer on an ice machine in the Wall Street Deli in the Kirklin Building in Birmingham, Alabama. The ice machine was metered for various periods of time with the Maximicer operating and without the Maximicer operating.

The Maximicer was installed on a Manitowoc Series 600, Model #C570 ice machine and was metered for 33 days. The metered information is as follows:

With the Maximicer operating, the average Kwhs per day savings was 5.5 Kwhs or 165 Kwhs per month or a calculated savings of 30.5%. During the summer months, the water entering the ice machine will be at a higher temperature. Therefore, the use of the Maximicer should result in an even greater savings.

Jim Folsom
Commercial Food Specialist
Tennessee Valley Authority

Field Study #2

In order to gain information that might assist food service establishments in the Tennessee Valley Authority’s service area manage or reduce energy consumption, TVA installed a Maximicer on an ice machine in the Logan’s Roadhouse Restaurant in Murfreesboro, Tennessee. The ice machine was metered for various periods of time with the Maximicer operating and without the Maximicer operating.

The Maximicer was installed on a Hoshizaki Model #KM 1200MRE ice machine and was metered for 45 days.

Without the Maximicer operating, the Kwhs per day had a range of 30.45 – 52.78 Kwhs/day.
With the Maximicer operating, the Kwhs per day had a range of 25.36 – 52.0 Kwhs/day.
The range of readings with the Maximicer installed had consistently lower readings.

During a 45 day period from Monday, September 11, 1995 until October 25, 1995, the Maximicer was operating. The period was mixed with some days on and some days off to achieve a general mix or testing period.

During the 22 1/2 days the Maximicer was not operating, the average daily Kwh consumption was 45.88 Kwhs/day.
With the Maximicer operating, the average daily Kwh consumption was 38.52 Kwhs/day.
The average difference was 7.36 Kwhs/day or 220.8 Kwhs/30 day time period or a savings of 16%.

Fridays and Saturdays were usually the highest energy consumption periods. The operating hours were longer and the machine was usually cleaned out on Saturday night.

Without the Maximicer operating, the average Kw load was 2.23 Kw.
With the Maximicer operating, the average Kw load was 2.19 Kw.

Jim Folsom
Commercial Food Specialist
Tennessee Valley Authority

Field Study #3
Here are my comments and some of the variables for tests we did at the hotel in Madison:

The meter was read about every four days, so occupancy-per-individual-day calculations are not accurate.
Hopefully, the front desk distributed guests equally between the two ice machines, as is their standard procedure.
Average 24-hour outside temperatures during the “before” measurements were 53, and 70 for the “after.” This would probably lead to higher costs during the “after” period.
On a cost-per-occupied-room comparison, the most occupied times had the lowest costs and the least occupied times had the highest costs. The “before” period had lower occupancy and, therefore, had an artificially higher cost per room.

Given all this information, we feel the Maximicer saves between 20 and 30 percent in energy costs. Since this is a newly opened property, one should expect occupancy to increase over time, so in calculating savings, we used higher-than-average figures. One Maximicer would save about $75 to $100 per year (1,600 kWh at $0.054 per kWh).

Daniel J. Barker
Commercial Account Manager
Madison Gas and Electric Company

Field Study #4

Enclosed is the service report documenting our findings on two Manitowoc ice machines after installing the Maximicer system. The Maximicer did greatly increase the ice production as noted.

Before installation of the Maximicer:

Top machine - Incoming water temperature 72 degrees
Total cycle time 11 minutes 30 seconds

Bottom machine – Incoming water temperature 72 degrees
Total cycle time 12 minutes

After installation of the Maximicer:

Top machine – Incoming water temperature 49 degrees
Total cycle time 8 minutes 30 seconds

Bottom machine – Incoming water temperature 49 degrees
Total cycle time 9 minutes 10 seconds

I am convinced from these findings the Maximicer will increase machine efficiency.

Sherman W. Reddinger
Vice President
Quick Servant Company

Field Study #5

We installed the Maximicer unit on Manitowoc ice machine at Pizza Hut, Miles City, MT on 10/2/95. The following are the results of the tests we performed on the machine before and after the installation of the Maximicer unit.

Before Installation:

	Test 1	Test 2
Head psi	295	315
Suction	36	37
Entering water	66° F	67° F
Leaving water	NA	NA
Time batch	10 min + 2 min defrost	10 min + 2 min defrost

After Installation:

	Test 1	Test 2
Head psi	285	285
Suction	37	38
Entering	56° FM	56° F
Time batch	9 min + 2 min defrost	9 min + 2 min defrost

As you can see, we did drop production time by one minute per batch of ice. My opinion is that the unit will increase production and could further increase production if the machine was in a better location.

Alan L. Schock
President
Jerry’s Refrigeration, Inc.

FIELD STUDY #6

Maximicer reduced average machine load by 22.7%, decreases cycle times by 37.5%, fills ice bin faster allowing the ice machine to turn off 15.9% of day due to increased ice production.

This field study set out to evaluate the ice machine performance change and electrical savings produced by the Maximicer Water Chilling System through the collection and analysis of water supply temperatures and ice machine cycle times. This study was requested by Taco Bell and was conducted in one of their restaurants on a self-service ice machine / drink dispenser in the dining area. The Maximicer was installed underneath the counter-top and was attached to both the ice machine discharge water line and to the cold plate melt water line for optimum chilling performance. Test equipment was put in place and data was collected over a two week period with the Maximicer system OFF one week and ON the next week.

Summary of Findings

Ice production rates improved by as much as 34% during high usage periods. As the demand on the ice machine and drink dispenser increased, so did the effects of the Maximicer system resulting in more ice availability and better reliability during critical rush periods.
Energy savings in excess of $171 per year. The amount of ice machine run time was reduced by the Maximicer system through lowering the ice making cycle times. Better efficiencies, faster recovery, and increased ice availability results in more ice for less money.
Inlet water temperatures reduced as much as 25 degrees Fahrenheit. Lower water temperatures improves compressor reliability. Data from ice machine manufacturers support 20 to 30 psi head pressure reductions with as little as 15 degrees Fahrenheit difference in inlet water temperature. Lowered compressor head pressure amounts to less wear and tear with fewer repairs and longer ice machine life.
Potential to downsize ice machines. With increased ice availability during peak usage periods, it may be possible to use smaller ice machines which cost less money to purchase and operate.
Greater results expected with warmer water and weather temperatures. Testing was performed in moderate summer conditions with temperatures at 90/70/75 degrees Fahrenheit (outside/ambient/water). Warmer environments across the Southern states will have even better results.

FIELD STUDY #7

Field data from an independent study at a Schlotzky's Deli in downtown Austin, Texas. A Maximicer was installed on a 600 lbs. Manitowoc cube ice machine and monitored for several days.

MaximICER reduced average machine load by 22.7%, decreases cycle times by 37.5%, fills ice bin faster allowing the ice machine to turn off 15.9% of day due to increased ice production.

Peak Amperage Cut by 22.7%

MaximICER reduces inlet water temperature, dramatically reducing both the peak and the average amperage load on the ice machine.

Average Cycle Time (Min.) Cut by 37.5%

When colder water enters the machine, the time required for ice to form is reduced significantly.

"Off" Time Increased During 24 Hours

An ice machine that works more efficiently fills the bin faster, allowing the machine to shut off more during a 24-hour period.

Ice Production Boosted (by Cycles) by 37.5%

Colder inlet water means more ice-producing cycles per day, increasing ice production without having to purchase a larger machine.

For more information call 1-800-289-9098 or email sales@Maximicer.com. To place an order now, click here.