At Penny Pound Ice we deliver crystal clear, hand-cut, block ice to the masses for use in creating and appreciating beverages, but never to distract, only to heighten and improve the drinking experience.
The advent and rise of commercial ice machines made the once ubiquitous profession of ice harvesting nearly obsolete, but we find strength in time-honored traditions for the benefits outweigh the challenges. Modeled on Mother Nature we mimic the process of a frozen lake and flip it on its head. Using patented Clinebell machines (originally intended for ice sculptors) we slowly, painstakingly, freeze 300 pound blocks over the course of 3-5 days. From there we use our saws to cut down these massive blocks into various sizes.
These Clinebell machines make all the difference as they circulate and agitate the water to force impurities to the surface which we skim them off like cream leaving clear big ice. Big Ice that won’t dilute your drink, won’t change the flavor of your drink, and will keep your drink colder for longer.
It is a time consuming and labor intensive process but well worth the wait. Oh, and our ice is really, really, really pretty. A family of 8 employees, 10 Clinebell machines, 3 saws, and 3 ice-trucks we serve frozen water all over Southern California. We suggest visiting The Varnish in Downtown LA for that is where Penny Pound was born. Got Ice? Stay Cool.