Larger volume for surface area would be more efficient, as there's less area to conduct heat into the structure.
Ice cellars have been known in Europe for centuries, but have largely been abandoned. Too labour intensive, and they last only a few months once the thaw sets in, and at the end you're wading through deep cold water to get at your stored goods.
But the design can be improved upon to be less labor intensive.
Jeroen T Wenting
Joined: Apr 21, 2006
Sure, but that would mean needing more of some other form of energy to get the ice in (ice cellars were traditionally filled with blocks of ice cut out of frozen lakes and rivers and dragged or carted to the cellar).
Powersaws and trucks would take the place of handsaws and horsedrawn carts these days, but it would still require quite some effort to cut out dozens of cubic meters of ice and transport them.
AH-HA!!! You didn't even read the article, did you!! Pbpbpbpbpbtttttt!!!
These guys made it so there is a 300 gallon tank sitting behind the ice box. My impression, from merely browsing the article, is that they expose the tank to the cold of winter! Then when the ice is good and frozen, they cover it back up again.
I’ve looked at a lot of different solutions, and in my humble opinion Aspose is the way to go. Here’s the link: http://aspose.com