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Cubic Foot
Checkout Ebay Auctions For The Cheapest Prices
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 Foam Packing Peanuts - 1 Cubic Foot  US $8.25
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 Styrofoam Packing Peanut Dispenser 40 Cubic Foot NEW! US $129.00
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 Master Meter Brass Water Meter, 5/8" Meter Cubic foot,WITH 3/4" Meter Couplings US $77.88
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 Electric Portable Concrete Mixer - 3.5 Cubic Foot DRUM US $581.00
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 JWI 2.25 Cubic Foot Manual Filter Press (FP2059) US $8,975.00
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 JWI 27 Cubic Foot Air Over Hydraulic Filter Press (FP2079) US $48,350.00
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 JET 708636K DC-1100A 5.6 Cubic Foot 1-1/2 HP Dust Collector US $619.99
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 34 CUBIC FOOT MARION PADDLE MIXER US $23,750.00
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 REDUCED Eirich Plow Blender, 140 Cubic Foot US $65,754.99
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 10 CUBIC FOOT STEEL CHARGE BIN US $2,000.00
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 100 CUBIC FOOT USED SPROUT BAUER SCREW BLENDER / DRYER US $20,000.00
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 75 CUBIC FOOT SANITARY STAINLESS STEEL PADDLE BLENDER US $24,000.00
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 10 CUBIC FOOT STAINLESS STEEL PORTABLE BIN US $1,200.00
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 2,200 CUBIC FOOT SKIRTED USED SILO STORAGE BIN US $10,000.00
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 105 CUBIC FOOT STEEL BIN; EXCELLENT CONDITION US $5,200.00
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 3,200 CUBIC FOOT ALUMINUM STORAGE BIN SILO US $20,000.00
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 500 CUBIC FOOT YOUNG GRAVITY BLENDER, STAINLESS STEEL US $15,000.00
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 EVEREST 71CUBIC FOOT THREE DOOR TOP MOUNTED REFRIGERATOR REACH IN FREEZER US $4,671.00
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 NEW MAXXIMUM Cold 49-Cubic Foot Reach-In 2 Door Refrigerator MCR-49FD US $2,900.00
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 NEW MAXXIMUM Cold 49-Cubic Foot Reach-In 2 Door Freezer MCF-49FD US $3,100.00
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Quincy 40GC Hydraulic Gravity Convection Oven, 20" Width x 30" Height x 16" Depth, 115V, 1600W, 3 cubic feet Capacity List Price: $787.44 Sale Price: $787.44  |
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Use for drying, baking, sterilizing, evaporating, heat-treating, annealing, testing, etc. Durable exterior has a hard, scratch-resistant hammer finish and cabinet has a heavy steel double-wall construction. Work space is insulated from the outer cabinet with one inch of high-density mineral wool; interior is made of corrosive-resistant aluminized steel. Control panel is equipped with an illuminated on-off rocker switch and a heat/cycle pilot light. Temperature range: 54 to 225 degree C, automatic thermostat controls temperature. Energy-efficient, low-watt density incoloy sheathed elements for quick run-up and recovery times. Perforated heat shield, which absorbs radiant heat and distributes it more evenly, greatly improves temperature uniformity. Supplied with dual-range thermometer, 50 to 550 degree F/10 to 287 degree C. All models are 60 cycle, single phase. The GC series ovens are competitively priced and offer exceptional value and reliability. Cabinets are as attractive as they are durable. 13.91 Amps. 115V, 1600W power required. Hydraulic type of thermostat. |
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CargoLoc 32425 Camo 15 cubic Foot Roof top Cargo Carrier List Price: $49.99 Sale Price: $39.71 |
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Hot Max 24013 Brass Valve, Empty Tank 20 Cubic Foot R SIZE-CGA-540 Oxygen Cylinder Tank List Price: $84.99 Sale Price: $84.99 |
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Never pay lease or rent charges again! Brand new industrial-grade welding cylinder has never been filled. Refillable and exchangeable. Application: Oxygen. |
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Hot Max 23202 Empty Tank 20 Cubic Foot Argon/CO2 MIG Welding Shielding Gas Cylinder List Price: $115.99 Sale Price: $115.99 |
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Never pay lease or rent charges again! Brand new industrial-grade welding cylinder has never been filled. Refillable and exchangeable. Application: Argon/CO2. |
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Thermo Heratherm 50125590 Model IMC18 Compact Microbiological Laboratory Incubator, Mechanical Convection, 7.1" Width x 12.2" Height x 11.4" Depth Chamber, 120-230V, 0.65 Cubic Feet (18L) Capacity, 17 - 40 Degree C List Price: $623.00 Sale Price: $623.00 |
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This Model IMC18 Compact incubator has an 18L capacity, ideal for a personalized workspace. The Thermo Scientific Heratherm incubator is backed by a two-year warranty on parts and labor, meaning confidence for your investment. Offers safe view of samples through internal glass door, without impact on temperature. An internal light facilitates sample observation. Safe conditions with superior temperature uniformity. Safe containment with automatic overtemperature alarm. Alarm in case of temperature deviations. Easy temperature setting with intuitive user interface. Easy to remove “One Click” shelf system. Easy to clean interior with rounded corners. Easy to read large display. Efficient small footprint to optimize benchtop space. Conveniently stackable without the need for tools or stacking kits. Efficient utilization of interior with flexible shelf system. Does not include RS232 data interface. cCSAus certified. Mechanical convection provides even higher temperature uniformity and stability to ensure an optimal environment for your samples. Using the fan, enables fast recovery time after opening the door. A mechanical convection incubator can even be used for drying applications at high temperature settings – eliminating the need for an additional oven. Airflow technology: Mechanical Convection. Temperature range: 17 - 40°C. Spatial temperature deviation at 37°C: +/- 1.2°C. Temperature deviation over time at 37°C: +/- 0.2°C. Footprint: 0.12sq m/1.3sq ft. Chamber volume: 18L/0.65cu ft. Chamber (W x H x D): 7.1 x 12.2 x 11.4in. Exterior (W x H x D): 10.2 x 16.3 x 18.5in. Supplied with 2 shelves; can hold 3 shelves maximum. Weight: 16lb. 100 - 240V/ 50/60Hz. Thermo Scientific #: 50125590. |
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Quincy 30AF Hydraulic Forced-Air Gravity Convection Oven, 20" Width x 28.5" Height x 14" Depth, 115V, 1600W, 1.83 cubic feet Capacity List Price: $926.40 Sale Price: $926.40 |
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Energy-efficient, low-watt density sheathed elements are engineered into a compact design for quick run-up and recovery times. The control panel is equipped with an illuminated on-off rocker switch and a heat/cycle pilot light. Exteriors are painted light gray and have a hard, scratch-resistant finish. High-impact thermoplastic door handles ensure durability. Heavy steel double-wall cabinets are built to last. Work space is insulated from the outer cabinet with one inch of high-density mineral wool and interiors are made of corrosive-resistant aluminized steel. Temperature range: 54 to 225 degree C. Equipped with dual range dial thermometer in door, accurate to within 1 percent of full range. Supplied with two adjustable, chrome-plated wire shelves and supports. Cabinets are as attractive as they are durable. These gravity convection ovens are designed to meet the laboratory needs of industry, research organizations and schools. Well-crafted and versatile, they are used for drying, baking, sterilizing. Evaporating, heat treating, annealing and testing. 13.91 Amps. 115V, 1600W power required. Hydraulic type of thermostat. |
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Quincy 20AF Hydraulic Forced-Air Gravity Convection Oven, 15" Width x 24.5" Height x 15" Depth, 115V, 1000W, 1.14 cubic feet Capacity List Price: $765.00 Sale Price: $750.00 |
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Energy-efficient, low-watt density sheathed elements are engineered into a compact design for quick run-up and recovery times. The control panel is equipped with an illuminated on-off rocker switch and a heat/cycle pilot light. Exteriors are painted light gray and have a hard, scratch-resistant finish. High-impact thermoplastic door handles ensure durability. Heavy steel double-wall cabinets are built to last. Work space is insulated from the outer cabinet with one inch of high-density mineral wool and interiors are made of corrosive-resistant aluminized steel. Temperature range: 54 to 225 degree C. Equipped with dual range dial thermometer in door, accurate to within 1 percent of full range. Supplied with two adjustable, chrome-plated wire shelves and supports. Cabinets are as attractive as they are durable. These gravity convection ovens are designed to meet the laboratory needs of industry, research organizations and schools. Well-crafted and versatile, they are used for drying, baking, sterilizing. Evaporating, heat treating, annealing and testing. 8.69 Amps. 115V, 1000W power required. Hydraulic type of thermostat. |
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Quincy 10GC Bi-Metal Gravity Convection Oven, 14" Width x 17" Height x 12" Depth, 115V, 600W, 0.7 cubic feet Capacity List Price: $467.16 Sale Price: $455.00 |
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Use for drying, baking, sterilizing, evaporating, heat-treating, annealing, testing, etc. Durable exterior has a hard, scratch-resistant hammer finish and cabinet has a heavy steel double-wall construction. Work space is insulated from the outer cabinet with one inch of high-density mineral wool; interior is made of corrosive-resistant aluminized steel. Control panel is equipped with an illuminated on-off rocker switch and a heat/cycle pilot light. Temperature range: 54 to 225 degree C, automatic thermostat controls temperature. Energy-efficient, low-watt density incoloy sheathed elements for quick run-up and recovery times. Perforated heat shield, which absorbs radiant heat and distributes it more evenly, greatly improves temperature uniformity. Supplied with dual-range thermometer, 50 to 550 degree F/10 to 287 degree C. All models are 60 cycle, single phase. The GC series ovens are competitively priced and offer exceptional value and reliability. Cabinets are as attractive as they are durable. 5.22 Amps. 115V, 600W power required. Bi-metal type of thermostat. |
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Thermo Heratherm 51028065 Model IGS180 General Protocol Microbiological Laboratory Incubator, Interior Glass Door, 18.3" Width x 27.9" Height x 23.2" Depth Chamber, 120V, 6.85 Cubic Feet (194L) Capacity List Price: $2,652.00 Sale Price: $2,652.00 |
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The Thermo Scientific Heratherm IGS180 (51028065) laboratory incubator has a temperature alarm, a digital timer, a glass door, and two storage shelves. An alarm notifies the user of temperature deviations to help maintain optimal temperature for samples, and a digital timer can be set for real-time, daily, or weekly cycles. It has a glass door for viewing contents without impacting temperature, and two shelves for storage within its 6.8 cubic foot chamber volume. The incubator has a steel exterior for durability and rust resistance. Gravity convection provides gentle airflow to help avoid drying out samples. The IGS180 complies with International Electrotechnical Commission (IEC) EN 61010-1 and IEC EN 61010-2-010, Low Voltage Directive 2006/95/EC, and Electromagnetic Compatibility (EMC) Directive 2004/108/EC. It can be used for biological and biotechnological experiments of safety levels L1, L2, and L3, and in medical-microbiological laboratories in accordance with Deutsches Institut fur Normung (DIN) 58 956. It can be used to prepare and cultivate cell and tissue cultures. Temperature range of the incubator is 5 to 75 degrees C. The incubator measures 955 x 640 x 738 mm/37.6 x 25.2 x 29.1 inches (H x W x D), and it weighs 65 kg (143 lb.). (H is height, the vertical distance from lowest to highest point; W is width, the horizontal distance from left to right; D is depth, the horizontal distance from front to back.) The chamber volume is 6.8 cubic feet. Loading capacity per shelf is 25 kg (55 lb.). It operates on 120 VAC/60Hz. Incubators maintain optimal conditions such as temperature and humidity in order to grow and maintain microbiological cultures or cell cultures. They are commonly used for experimental work in biology, microbiology, and molecular biology labs. Thermo Fisher Scientific manufactures analytical instruments, laboratory equipment, consumables, and software under the Thermo Scientific, Fisher Scientific, and Nalgene brands, among others. The company was founded in 2006 and is headquartered in Waltham, MA. What’s in the Box? Thermo Scientific IGS180 laboratory incubator Shelves (2) Instructions |
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Thermo Heratherm 51028067 Model IMH100 Advanced Protocol Microbiological Laboratory Incubator, Interior Glass Door, Interior Socket, Access Port, 18.3" Width x 23.9" Height x 14.5" Depth Chamber, 120V, 3.67 Cubic Feet (104L) Capacity, +5 - 105 Degree C List Price: $3,224.00 Sale Price: $3,224.00 |
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This Model IMH100 Advanced Protocol incubator has a 104L capacity. The Heratherm Advanced Protocol incubator provides unsurpassed temperature performance for demanding applications, and is backed by a two-year warranty on parts and labor, meaning confidence for your investment. Offers safe view of samples through internal glass door, without impact on temperature. An internal light facilitates sample observation. Safe conditions with superior temperature uniformity. Safe containment with automatic overtemperature alarm. Alarm in case of temperature deviations. Easy temperature setting with intuitive user interface. Easy to remove “One Click” shelf system. Easy to clean interior with rounded corners. Large vacuum fluorescent display for easy reading. Efficient small footprint to optimize benchtop space. Conveniently stackable without the need for tools or stacking kits. Efficient utilization of interior with flexible shelf system. Includes RS232 data interface. cCSAus certified. Dual convection for versatility of application: fan speed adjustable from 0 to 100%. Corrosion resistant stainless steel chamber (AISI 430). Airflow technology: Dual Convection. Temperature range: ambient +5 - 105°C. Spatial temperature deviation at 37°C: +/- 0.6°C with fan off, +/- 0.3°C with fan full speed. Temperature deviation over time at 37°C: +/- 0.1°C. Footprint: 0.36sq m/3.9sq ft. Chamber volume: 104L/3.67cu ft. Chamber (W x H x D): 18.3 x 23.9 x 14.5in. Exterior (W x H x D): 25.2 x 32.3 x 22.2in. Supplied with 2 shelves; can hold 16 shelves maximum. Weight: 123lb. 120V/60Hz. Thermo Scientific #: 51028067. |
Here are some more information for Cubic Foot:
The Refrigeration Maintenance
Most refrigerators and walk-ins seem virtually indestructible and problem free, but you'll get longer life out of yours by following these safety and maintenance tips. Clean the door gaskets and hinges regularly. The door gaskets, made of rubber, can rot more easily if they are caked with food or grime, which weakens their sealing properties. They can be safely cleaned with a solution of baking soda and warm water. Hinges can be rubbed with a bit of petroleum jelly to keep them working well. Dirty coils force the refrigerator to run hotter, which shortens the life of the compressor motor. They should be cleaned every 90 days, preferably with an industrial-strength vacuum cleaner.
Walk-in floors can be damp-mopped but should never be hosed out. Too much water can get into the seals between the floor panels and damage the insulation. A refrigerator only works as well as the air that's allowed to circulate around its contents. Cramming food containers together so there's not a spare inch of space around them doesn't help. Also try to keep containers (especially cardboard ones) from touching the walls of the cabinet. They may freeze and stick to the walls, damaging both product and wall. Use a good rotation system: First in, first out (FIFO) is preferable. Or put colored dots on food packages, a different color for each day of the week, so everyone in your kitchen knows how long each item has been in the fridge.
WALK-IN COOLERS AND FREEZERS
A walk-in cooler is just what its name implies: a cooler big enough to walk into. It can be as small as a closet or as large as a good-size room, but its primary purpose is to provide refrigerated storage for large quantities of food in a central area. Experts suggest that your operation needs a walk-in when its refrigeration needs exceed 80 cubic feet, or if you serve more than 250 meals per day. Once again, you'll need to determine how much you need to store, what sizes of containers the storage space must accommodate, and the maximum quantity of goods you'll want to have on hand. The only way to use walk-in space wisely is to equip it with shelves, organized in sections. Exactly how much square footage do you need? The easiest formula is to calculate 1 to 1.5 cubic feet of walk-in storage for every meal you serve per day. Another basic calculation: Take the total number of linear feet of shelving you've decided you will need (A), and divide it by the number of shelves (B) you can put in each section.
This will give you the number of linear feet per section (C). To this number (C), add 40 to 50 percent (1.40 or 1.50) to cover "overflow"-volume increases, wasted space, and bulky items or loose product. This will give you an estimate of the total linear footage (D) needed. However, linear footage is not enough. Because shelves are three dimensional, you must calculate square footage. So multiply (D) by the depth of each shelf (E) to obtain the total square footage amount (F). Finally, double the (F) figure, to compensate for aisle space. Roughly half of walk-in cooler space is aisle space. Another popular formula is to calculate that, for every 28 to 30 pounds of food you'll store, you will need 1 cubic foot of space. When you get that figure, multiply it by 2.5. (The factor 2.5 means only 40 percent of your walk-in will be used as storage space; the other 60 percent is aisles and space between products.)
The result is the size of the refrigerated storage area you will need. For a walk-in freezer, simply divide your walk-in refrigerator space by two. Larger kitchens, which serve more than 400 meals a day, may need as many as three walk-in refrigerators for different temperature needs: one for produce (41 degrees Fahrenheit), one for meats and fish (33 to 38 degrees Fahrenheit), and one for dairy products (32 to 41 degrees Fahrenheit). The walk-in is used most often to store bulk foods. Because this often means wheeling carts or dollies in and out, the floor should be level with the kitchen floor.
This leveling is achieved by the use of strips (called screeds) that are applied to the floor. Coolers don't come as a single unit; they are constructed on-site. The walls, ceilings, and floors are made of individual panels. Wall panels should be insulated to a rating of R-30, which means a 4-inch thickness. They come in various lengths and widths, with 12-by-12-inch corner panels at 90-degree angles. They can be as short as 71?2 feet or as tall as 131?2 feet. The most common type of insulation inside the panels is polyurethane, and the outside walls of the panels can be made of stainless steel, vinyl, or aluminum. Stainless steel is the most expensive, and aluminum-because it's the least expensive-is the most popular choice. If the walk-in is an outdoor installation, aluminum is the most weather resistant.
The installer will be sure the unit has interior lighting. The floor panels for walk-ins are similar to the wall panels. Load capacities of 600 pounds per square foot are the norm, but if you plan to store very heavy items (like beer kegs), a reinforced floor can be purchased with a load capacity of up to 1000 pounds per square foot. The refrigeration system of a walk-in is a more complex installation than a standard refrigerator, primarily because it's so much bigger. Matching the system (and its power requirements) with the dimensions of the walk-in and its projected use is best left to professionals, but it's important to note that a walk-in accessed frequently throughout the day will require a compressor with greater horsepower to maintain its interior temperature than one that is accessed seldom.
A 9-foot-square walk-in would need at least a 2-horsepower compressor. The condenser unit is located either on top of the walk-in (directly above the evaporator) or up to 25 feet away, with lines connecting it to the walk-in. The latter, for obvious reasons, is known as a remote system, and is necessary for larger-than-normal condensing units with capacities of up to 7.5 horsepower. In a remote system, the refrigerant must be added at the time of installation. For smaller walk-ins, there's also a plumbing configuration called a quick-couple system, which is shipped from the factory fully charged with refrigerant. This definitely simplifies installation. However, you may need the added power of a remote system if your kitchen has any of these drains on the walk-in's cooling ability: frequent door opening, glass display doors, multiple doors per compartment, or an ambient kitchen temperature that's near 90 degrees Fahrenheit.
Modern walk-ins sometimes offer a frozen-food section in addition to the regular cooler space. There are pros and cons to this concept. It may ease the load on the freezer, because it's already located inside a chilled airspace; but it also can't help but reduce overall usable space, because it requires a separate door. You can also order your walk-in with a separate, reach-in section that has its own door and shelves. Although this may save the cost of purchasing a separate reach-in, some critics claim that a walk-in is not designed to do a reach-in job, such as storing uncovered desserts. Do you really want them in the same environment as cartons of lettuce and other bulk storage items? There may be cleanliness or food quality factors to consider.
The doors should open out, not into the cooler itself. The standard door opening is 34 by 78 inches. Several door features are important for proper walk-in operation. These include: A heavy-duty door closer. Self-closing, cam-lift door hinges. If the door can be opened past a 90-degree angle, the cam will hold it open. A heavy-duty stainless steel threshold. This is installed over the galvanized channel of the door frame. A pull-type door handle, with both a cylinder door lock and room to use a separate padlock if necessary. Pressure-sensitive vents, which prevent vacuum buildup when opening and closing the door. An interior safety release so no one can be (accidentally or otherwise) locked inside the cooler.
Other smart features that can be ordered for walk-ins are: A thermometer (designed for outdoor use, but mounted inside the cooler) with a range of 40 to 60 degrees Fahrenheit. A monitoring and recording system that keeps a printout of refrigeration temperature or downloads to a computer. Glass, full-length door panels (like those in supermarkets and convenience stores), sometimes called merchandising doors, either hinged or sliding. Heavy-duty plastic strip curtains inside the door. (One manufacturer claims a 40 percent energy savings with this feature.)
A foot treadle, which enables you to open the door by pressing on a pedal or lever with your foot when both hands are full. Three-way interior lighting, which can be turned on from outside or inside the cooler, with a light-on indicator light outside. Inside, the light itself should be a vapor-proof bulb with an unbreakable globe and shield. When space is at a premium, think about whether it is practical to install an outdoor walk-in unit. This is an economical way to add space without increasing the size of your kitchen, and you can purchase ready-to-use, stand-alone structures with electricity and refrigeration systems in place. They come in standard sizes from 8 to 12 feet wide and up to 50 feet in length, in 1-foot increments.
They range in height from 7.5 to 9.5 feet. Look for a unit with a slanted, weatherproof roof, a weather hood, and a fully insulated floor. Outdoor walk-ins cost about half of the price of installing an indoor kitchen walk-in, so this is a money-saving idea if it works in your location. If your demands for walk-in space are seasonal, consider leasing a refrigerated trailer, available in most metropolitan areas on a weekly or monthly basis. They can provide an instant 2000 cubic feet of additional storage space, which can be kept at any temperature from 40 to 80 degrees Fahrenheit. They use basic 60-amp, 230-volt, three-phase electricity. Ask if the lease agreement includes hookup at your site and service if anything goes wrong.
About the Author
Franco Zinzi has been involved with online marketing for nearly 3 years and likes to write on various subjects. Come visit his latest website which discusses of restaurant fridge and restaurant supplies for the owner of his own business.
What is the exact charge per cubic foot?
Residents of the town of Maple Grove who are connected to the municipal water supply are billed a fixed amount yearly plus a charge for each cubic foot of water used. A household using 1000 cubic feet was billed $50, while one using 1600 cubic feet was billed $75.
Let "f" be the fixed amount that's annually charged, and "c" be the charge per cubic foot. We're told that a house using 1000 ft^3 of water was billed $50, so the fixed amount, plus the charge per cubic foot, must equal 50:
f + 1000c = 50
We're also told that a house using 1600 ft^3 was billed $75, so:
f + 1600c = 75
You now have two equations with two unknowns. Solve the system for c.
Sewage tunnel progressing smoothly
Forty percent of a $109.4 million sewage tunnel under western Boone County has now been dug, and the giant machine that's doing the job is continuing to claw its way along the route without any trouble, construction managers say.
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