GREEN GUIDE PART TWO Greener
refrigeration R
efrigeration operates 24 hours a day so choosing models that use energy-saving technology makes sense – both financially
and in terms of environmentally-friendly practice. However, obviously a key consideration of the buying process, whatever the industry, is that there’s no point in selecting a fancy design that uses less energy but can’t keep what’s inside at the right temperature. When choosing a model, buyers need to make sure it’s up to the job by getting the supplier to confirm performance levels. Since refrigeration is an essential, it’s essential to get the basics right – the priority being the safety of the products stored inside. At Williams we call this approach ‘refrigeration for the real world’. On the one hand, manufacturers are working hard to improve their products to enhance energy efficiency. But they also need to enhance the other characteristics that customers value – such as robust design, temperature control and reliability. In some industries, such as retail and foodservice, good looks are playing an increasingly important role too. One of the key features to look for in
greener refrigeration is the refrigerant gas being used. With the move away from F-Gases, more and more refrigeration equipment uses naturally occurring refrigerant gasses, such as
hydrocarbon R290. These are highly efficient and have almost no negative impact on the environment. Their thermodynamic properties are so superior that they reduce energy consumption compared to standard refrigerants. One issue is their flammability, which is why they used to be limited to a charge of 150g. However, the IEC (International Electrotechnical Commission) recently voted to change this so that manufacturers can now have bigger charges of these refrigerants in their models. This will allow them to develop ever more energy- efficient designs. Looking to the future, connectivity is developing
rapidly. Connected refrigeration appliances, in other words, those that can be monitored and adjusted via the internet, have huge potential to reduce energy consumption. Operators could see each appliance on a dashboard. In the foodservice industry this could be from either the chef’s
Malcolm Harling, marketing and sales director of Williams Refrigeration, looks at the latest thinking in energy efficient refrigeration.
office or remotely – and in the area of refrigeration, they could review temperatures and see if they need adjusting. Whilst there is a growing demand for this in foodservice, it is difficult for customers as not all appliances work on the same platforms. Chefs may be viewing kitchen performance through five or six different apps. The industry needs to agree to work within the same language and protocols so a customer can connect and view all appliances together from one dashboard. This technology is in its infancy and not all manufacturers have adopted if for their appliances. The FEA (Foodservice
34 July 2020
www.acr-news.com
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