Quote:
Originally Posted by SumAznGuy
I wonder how we can find out if the rink is using which method to making the ice?
I primarily play at 8 rinks, but sometimes will play at BWC, Copeland, Burnaby lake, and Porier main and rec rinks.
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The problem with this is that you're pretty much left to what the rink sets up for you. It's not necessarily the method of freezing that's bad or good, but how effecient the system is at re-freezing after the zamboni has passed. The biggest issue with the ice is when guys hop on the minute the zamboni doors close, not allowing the top sheet of water to freeze. Refrigerant systems are super effecient, but expensive. Many use a brine system flowing through pipes that works, just not as good as the refrigerant.
For example, I've been to brine frozen rinks at 5:45am and the ice is impeccable. The same rink at 7pm is a different story mainly because it's been scraped, melted and re-frozen 10 times by then. A place like Twin rinks went to a new refrigerant system, and the ice is always awesome.
Quote:
Originally Posted by BlueG2
lol, you guys are really taking this rec hockey thing seriously.
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A properly frozen ice can mean the difference between me b-fly sliding to the post and locking in, or sliding past the post and ending up in the corner of the rink facing the wrong way.
Srsly though, even when I'm playing out I'm cognizant of the quality of the ice surface. Especially when chasing a puck into the corner at full tilt with a 230 dude chasing you. You want to know that you're going to have the traction to get out of the way if need be.
Btw, check out this place here. They build custom rinks, and can have you a 3 on 3 size setup within 5 months of order, for $25k.
http://www.customicerinks.com/
I should sell my Subie and buy one of these!