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Calgary, Alberta, Canada



The secret is a volatile Working Fluid trapped in a loop. Step 1 Compression A motor crushes gas until it is screaming hot and high pressure Step 2 Condensation We run this hot gas through coils outside the box it dumps heat into the room and turns into liquid Step 3 Expansion The liquid hits a tiny valve pressure drops off a cliff and the fluid FLASH FREEZES instantly Step 4 Evaporation These freezing pipes run INSIDE the insulated cabinet sucking heat right out of your meat and milk to boil the fluid back to gas.
It loops forever moving heat from inside to out. Meat stays fresh for weeks without salting. Ice on command in July. No more rot just electric frost.