Provided are: ice which has excellent cooling capacity; a production method therefor; a method for producing a cooled article; and a refrigerant. Also provided are: ice in a non-separating state; and a production method therefor.

The present invention pertains to ice which satisfies conditions (a) and (b) and is from a liquid that includes an aqueous solution comprising a solute. (a) The temperature of the ice after melting completely is less than 0? C. (b) The rate of change of the solute concentration in the aqueous solution generated from the ice in the melting process is 30% or lower.

The refrigerant of the present invention includes said ice. The refrigerant also includes water which comprises the same solute as the solute included in the ice, wherein the ratio of the concentration of the solute in the ice and the concentration of the solute in the water is preferably 75:25 to 20:80.

A method of cooling foodstuff comprises immersing at least one perforated container containing foodstuff into an ice slurry bath for a period of time sufficient to allow ice slurry to enter the at least one perforated container and then subsequently removing the at least one perforated container from the ice slurry bath. Various apparatuses for cooling foodstuff are also provided.

Inserts for holding items stored in a cooler above the bottom of the cooler so that condensation or ice melt drains below the items. In one illustrative embodiment, the insert has a base portion that serves as a shelf for holding items stored in a cooler above the bottom thereof, which has a drainage structures to allow ice melt to flow underneath the base and away from the items. The base may be formed of one or more separate pieces and may be adjustable in size for use in different coolers. Adjustment features may include removably attachable extensions and base components that are slidably adjustable to form a complete base member of a desired size.

A party accessory for dispensing a chilled beverage includes a container for receiving ice, a tube for dispensing the beverage, a stabilizer base and one or more interchangeable, customizable panels. The interchangeable panels can include an insert. The insert can be held in position by a plurality of fasteners or clips. The party accessory includes a spout for draining melted ice and a lighting compartment along a bottom surface of the container.

Dual temperature saute stations include thermal systems to facilitate mobile food preparation using means of refrigeration/heat transfer to and from cold pack thermal systems in thermal communication with refrigeration coils. A saut station may include an outer foam pack shell enclosing a cold pack layer with thermal tubing disposed within the cold pack layer. The cold pack layer acts as a thermal storage station, sometimes used to cool the thermal tubing and the thermal tubing sometimes used to cool the cold pack layer. The food preparation stations demonstrate further thermal efficiency by use of a buffered or enclosed temperature sensor, with the temperature sensor encased within a thermal layer or shell so as to not immediately react to incoming ambient air when a refrigerator door is opened. Thus, the sensor mimics the temperature of the food avoiding unnecessary cycling of the condenser.