CLEVELAND, Ohio -- Tommy Thomas makes only right turns, and he's not a NASCAR driver. He is one of a handful of people who drives the Zamboni at The Q, cleaning and smoothing the ice surface.

In a way, the lanky Thomas' job is all about science.

Running smoothly

The Zamboni's job is a simple but important one: It erases the cuts, the divots, the stop-on-a-dime nicks and gashes ice surfaces have to endure after a 20-minute period of hockey.

Tommy Thomas checks out Zamboni blades that are stored at the Q in a garage area where a pair of the ice-resurfacing machines are kept.

The Q owns a pair of the boxy vehicles, which can cost $100,000 or more each. Two models sit snug in their own little garage space in an equipment area, not far from the rink. The propane-fueled Zamboni can reach speeds equivalent to 35-45 mph. It's basically a water tank on wheels.

While those of us with a lawn mower or snow blower have basic maintenance to contend with, it's a bit more involved with a Zamboni. The ice machine has 10 spots that must be greased twice a month to keep them running. One broke temporarily a couple of years ago because of a hydraulic hose problem, Thomas said.

There's no formal license certifications or training. It's a learn-from-the-guy-before-you approach for the Q's drivers -- Thomas, Dave Wigley, Richard Smart and Adrian Miller. Twice a month, Lonnie King of North Olmsted changes the blades, which are sent out for sharpening. He checks for leaks, keeps the Zamboni running smoothly. And smoothly is the name of the game.

Getting ice prepared is much more involved and scientific compared to prepping a basketball court.

"In basketball all you do is mop the floor," Thomas said. "Hockey is different. It's very important to me; this is one of the most important things I do. The coaches don't want their players to get hurt."

"I try to take pride in it."

Thomas, from Akron, is building crews manager. He works on everything from setting up banquet areas to getting glass installed for hockey. He has worked for 30 years, dating back to the Coliseum in Richfield.

"One time in the Coliseum the machine went down," he said. "We had to go around with buckets of water to squeegee."

How it works

What a Zamboni does is clean and replenish the ice through different "cuts."

The first step is to make sure the ice is clear of objects -- namely, pucks. A stray puck that gets caught in the Zamboni can stick in the mechanism, and "it's tough to get them out," Thomas said. After a morning practice as many as three dozen pucks can be scattered throughout the ice. Lake Erie Monsters coaches shoot them to the side to be cleared.

"We always try to keep an eye out for loose pucks," Thomas said.

Thomas rumbles the machine out of its home and turns into the open ice. He drives a circuit to get loose debris and ice pieces off the edges. This "dry cut" is where the mop is lifted and dirt -- including blood -- is scraped off the surface. For a "wash-water cut" the mop is put down and wash water is turned on. A "regular cut" is where wash and ice water go at same time.

Two key differences in the water used is temperature and force.

"Ice-making water is hot; wash water is cold. Hot water makes better ice," Thomas said. Wash water shoots out while ice-making water trickles.

Without a Zamboni, the ice would be "lumpy," he said. And dangerous. Even a peanut shell on the ice can throw a skater's stride and cause serious injury, Thomas said.

The Zamboni holds 150 gallons of ice-making water, less for wash water. It's city water but it must go through a softening system that is positioned adjacent to where the Zambonis are stored. Without filtration, Thomas said, "the water won't freeze right."

For game days, a Zamboni driver must go through this routine three times: after morning skate and between periods, which take about 8 to 10 minutes of the 20- minute intermission.

On the ice, the lanky Thomas does more than slowly hold the wheel to the right. He constantly shifts for different functions, alternating the water spray. Off the ice, immediately after a run, water is sprayed to flush out the collected ice. Thomas said he couldn't gauge the exact amount, but the pile that the Zamboni dumps is enough to make a snowman or two.

"Makes for good snowballs," he said.

The other part of the job involves workers taking ice measurements. If the thickness is off, the ice has to be replenished. It takes 13,000 gallons of water to create an inch of rink ice, which has to be laid perfectly even.

"You're gonna ride with a good driver," he said. "I'm going to put the pedal to the metal." In fact, it was steady, smooth and left no trace of old ice behind.