​Reduce electrical cost by 75% vs making ice. Reduce water consumption infinitely vs making ice. Chill products five times (5X) faster than on ice. Recycles super chilled water in a closed loop system. Reduce environmental impact ofplastic ice bags & wasted water resources. Reduce labor cost of refilling ice bins. Reduce/Eliminate Bar Rot  bartender hands. Maintain 32˚ temperature 24/7/365. Maximize bar space with 100% brand visibility. Eliminate  “danger zone” food temperature readings. Increase profits by reducing costs.