PRODUCT NEWS
Condair
Condair has launched the Condair RM, a new low capacity resistive steam humidifier that can provide up to 8kg of steam to a duct. This level of output is ideal for applications like CRAC units in data centres, MRI suites in hospitals and high-end residential humidification. It is also ideal for offering
zonal humidity control in branch ducts of buildings, like galleries or multi-
occupancy offices, where a specific area of the building requires an independently managed humidity level.
The Condair RM reduces the cost of consumables, when compared to electrode boiler humidifiers, as it incorporates a boiling chamber that can be cleaned to remove lime scale, rather than needing disposable plastic cylinders. It is also, therefore, a more sustainable solution. As the Condair RM has resistive heating elements it can operate on RO water, as well as a regular mains water supply. As RO water is virtually mineral-free, scale build-up is nearly eliminated, further improving the service efficiency of the unit. As resistive steam humidifiers, such as the Condair RM, use a
submerged heating element to create steam, they react faster than an electrode boiler humidifier that relies on the conductivity of the water. This allows resistive steam humidifiers to provide more accurate humidity control, as they respond faster to a control signal. The Condair RM can offer ±5%RH control with mains water or ±2%RH control with RO water.
Electric steam humidifiers manage the mineral content of the boiling chamber by periodically draining high mineral-content water and replacing it with fresh water. The Condair RM has an intelligent water control system that allows drain cycles to be tailored to the supply water quality. Hard water causes increased scale build-up, so drain cycles can be programmed more frequently to minimise service requirements. Alternatively, in soft water areas, the time between drain cycles can be lengthened to minimise water consumption and the energy required to heat the water. The unit is very compact in size at just 470mm wide, 350mm high by 150mm deep, making it ideal to locate in plant rooms. It can be wall or floor-mounted and is available in capacities ranging from just 2 to 8kg/h, with full modulation across the output.
www.condair.co.uk
Engie
Roughly six months ago, EngieRefrigeration redesigned its air-cooled Pensum Air series and further optimised it for use in medium-capacity ranges.
The future is in the making at research and development institutes. It is therefore very fitting that the first chiller from ENGIE Refrigeration’s Pensum Air series, which was redesigned in January 2020, will be deployed in precisely this working environment.
This model is also fully geared towards the future. For example, the
Pensum Air now operates with even greater efficiency in the medium- capacity range than its predecessor, especially under partial loads. This chiller is also particularly eco-friendly and uses the future-proof refrigerant R-454B. This has a low GWP value of 466 and, consequently, already meets the future requirements of the F-Gas Regulation which take effect in 2030.
For a large German research laboratory working in the field of infectious diseases, this was the key factor in its decision to choose a Pensum Air from the Free Cool line.
The customer was also won over by the low overall weight and the extremely low noise levels made possible by the machine’s installation position on the roof of the building.
www.engie-refrigeration.de
Williams
Williams has launched its ‘next generation’ refrigerated prep station with an innovative design that creates an ‘ultra-flexible’ prep-and-store solution. The MaxiPrep features open wells with a clever air curtain that keeps ingredients safe, fresh and easy for chefs to access. It also offers multiple work prep surface choices, including sliding chopping boards that double as lids for the wells and an optional overshelf. The MaxiPrep has ingredients wells mounted into the worktop. They allow chefs to easily see and access the ingredients they need for preparing menu items such as salads, pizzas and sandwiches. What sets the MaxiPrep apart is the number of different ingredients that can be held at once. Its twelve drop-in wells can each accommodate one 1/3 GN container, two 1/6 GNs, or 3 1/9 GNs, all 100mm deep. Each well can also hold a combination of 1/6 GN and 1/9 GN containers. Ultimately, one MaxiPrep station could be used to hold up to 36 different ingredients separately – all of them within easy reach for the kitchen staff. The unit’s design means that, despite the number of wells, there is plenty of prep space for chefs to work in. The worktop to the unit’s front can be used with the chopping boards, which can slide from side to side over the ingredients wells, to give an extensive prep area.
www.williams-refrigeration.co.uk
38 July 2020
www.acr-news.com
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