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FORUMS Photo Sharing & Visual Enjoyment Food Photography & Visual Recipes
Thread started 25 Jul 2016 (Monday) 12:57
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Raw food, spices, condiments, gadgets and odds from your kitchen etc.

 
OhLook
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Sep 16, 2016 21:35 |  #31

Foodguy wrote in post #18130444 (external link)
I built this last week for the next project coming in. It holds dry ice pellets in the chamber and with the aid of a computer fan, blows chilled air over the scoop while it's on the set to help keep it from melting.

Interesting. I always like to see how things are done BTS. Does this device function without putting visible fumes into the shot?


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Foodguy
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Post has been last edited over 1 year ago by Foodguy. 2 edits done in total.
Sep 16, 2016 22:14 |  #32

OhLook wrote in post #18130510 (external link)
Interesting. I always like to see how things are done BTS. Does this device function without putting visible fumes into the shot?

Yes...the fan just blows air over the dry ice so what comes out the end is simply cold air. Any 'fumes' from the dry ice dissipate (evaporate?) quickly.The old school way of doing this is to hold a colander filled with dry ice directly over the scoop and let the cold air cascade down. And while that works reasonably well, any air movement in the room (strobes/air conditioner) has pretty large affect on that falling air. This gun provides a bit of 'force' from the fan to keep it concentrated on the scoop.

And to provide a little sense of the scale of the project coming up from just a logistics point of view: I need to accommodate about 250 1/2 gallon containers of ice cream in freezer space. It gets complicated because it needs to be in the freezers for a few days at -5° in order to temper, so I can't shuttle it between different places. I currently have 3 stand alone freezers as well as 2 that are part of refrigerators but suspect that i need to have more and I'm wishing my math skills were better in trying to figure out exactly how many cubic feet of storage the product requires. :cry:

Here's a scoop that's being worked on in the cold box...a styrofoam box packed with dry ice on sides and above, with a hinged door. Work a little, close the door to re-freeze...repeat.

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Lupo-Lobo
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Sep 17, 2016 00:07 |  #33

Foodguy wrote in post #18130524 (external link)
Yes...the fan just blows air over the dry ice so what comes out the end is simply cold air. Any 'fumes' from the dry ice dissipate (evaporate?) quickly.The old school way of doing this is to hold a colander filled with dry ice directly over the scoop and let the cold air cascade down. And while that works reasonably well, any air movement in the room (strobes/air conditioner) has pretty large affect on that falling air. This gun provides a bit of 'force' from the fan to keep it concentrated on the scoop.

And to provide a little sense of the scale of the project coming up from just a logistics point of view: I need to accommodate about 250 1/2 gallon containers of ice cream in freezer space. It gets complicated because it needs to be in the freezers for a few days at -5° in order to temper, so I can't shuttle it between different places. I currently have 3 stand alone freezers as well as 2 that are part of refrigerators but suspect that i need to have more and I'm wishing my math skills were better in trying to figure out exactly how many cubic feet of storage the product requires. :cry:

Here's a scoop that's being worked on in the cold box...a styrofoam box packed with dry ice on sides and above, with a hinged door. Work a little, close the door to re-freeze...repeat.

thumbnailHosted photo: posted by Foodguy in
./showthread.php?p=181​30524&i=i261889456
forum: Food Photography & Visual Recipes

I put in a couple years at the local Baskin Robbins Ice Cream Parlor as a teen - developed Popeye like forearms in the first three months. Still got 'em, give me a shout if you need some help ;-)a


Lupo

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Foodguy
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Sep 17, 2016 08:37 |  #34

Lupo-Lobo wrote in post #18130597 (external link)
I put in a couple years at the local Baskin Robbins Ice Cream Parlor as a teen - developed Popeye like forearms in the first three months. Still got 'em, give me a shout if you need some help ;-)a

Feel free to stop by! Gladly put those forearms to good use ;-)a


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Bojsha1965
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Sep 17, 2016 14:34 as a reply to post 18130485 |  #35

Thanks Renata, it's a black root, nothing special, but very young :)


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Sep 23, 2016 16:01 |  #36

Some pink beans.

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OhLook
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Oct 15, 2016 19:31 |  #37

Parsnip, fresh out of the ground

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itsallart
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Oct 25, 2016 22:45 |  #38

While making bruschetta

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wsfonnet
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Oct 27, 2016 08:22 |  #39

Green asparagus

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Bojsha1965
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Nov 11, 2016 16:11 |  #40

Autumn scene with my "new" lens, Canon 50 macro 2.5.

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OhLook
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Nov 20, 2016 19:12 |  #41

Simple view of garlic salt

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Bojsha1965
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Dec 16, 2016 14:35 |  #42

Same lens, new theme.

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Dec 16, 2016 15:12 |  #43

Perhaps my favorite surface to shoot on.

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Bojsha1965
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Jan 25, 2017 08:46 |  #44

United colours of peppers.

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-Duck-
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Jan 30, 2017 23:24 |  #45

Here's my contribution from a recent portfolio shoot.

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Raw food, spices, condiments, gadgets and odds from your kitchen etc.
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