At Penny Pound Ice we aim to 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 6 employees, 8 Clinebell machines, 3 saws, and 1 ice-truck 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.