SIERRA MELT ICE MELT
How Sierra Melt is Made?
Sierra Melt is made in Nevada. The salt (sodium
chloride) is harvested from a self-sustaining salt flat
located in Fallon, Nevada. We then coat each salt
crystal with Ice Fusion, a liquid magnesium chloride
with corrosion inhibitor to maximizes melting potential.
Better than the rest...
When Sierra Melt is compared to other ice melts with
magnesium chloride, it is important to find out if the
salt is coated with liquid mag or if it contains
magnesium flakes (hexahydrate).
On average a 50lb bag of ice melt can cover 2500 sq
ft, by using Sierra Melt all of that 2500 sq ft area
covered has magnesium chloride, which increase
melt power, safer for sidewalks and plants, and drops
the refreezing temperature even lower. Ice melts with
mag flake on average has 3 lbs or less in them. When
you spread out that 3 lbs of flake, it cover about 150 sq
ft! Not nearly has effective as coated salt crystals.
Safer on plants...
Coating each salt crystal with magnesium
chloride increases the safeness for your
tress and vegetation.
Safe for pets...
If you are concerned with your pets ingesting
(licking their paws) the ice melt, salt is still
the best option but then you risk killing plants
and your sidewalks. Sierra Blue's colorant is
an all natural ultramarine blue that is
Is there a colored option?
Yes, Sierra Blue! Click for more information.
Less product, less application!
Sierra Melt with Ice Fusion increase the melting
power, meaning it can melt ice in temperatures below
0*. It also helps prevent re-freezing of the ice/water
during the lower temperatures. Because Sierra Melt is
a better melting agent than plain salt it decrease the
amount of product and the amount applications,
which saves you time and money.
How Sierra Melt works...
After Sierra Melt has been spread out on the ice it will
melt/dissolve into a liquid, called a brine, to melt the
ice. Once the melting process start, the brine has a
lower freezing temperature than water. The lowest
temperature a brine can reach, depending on
ingredients, is -25*. Over time, melting snow and ice
will dilute the brine, The more diluted the brine
becomes, the higher its freezing point will be.
Continued dilution will return the freezing point back to