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COLD STORES


COLD STORES


Designing in efficiency


Effi ciently chilling or freezing food is essential if the healthy feeding of the ever increasing global population is to continue. Richard Alger, managing director of Fermod takes a look at the factors that should be considered when designing a cold store.


T 40 May 2018


o maintain economic efficiency several topics must be considered. First, design; secondly, production of cold rooms and materials; and thirdly, operation. Cold store design is very much application specific as there are many variables that need to be taken into consideration to meet the client’s needs and to store products with minimal waste and lower energy consumption.


Any system will need to have a number of things factored into its design, starting with the product


load, which is the amount of energy that is required to maintain the product or foodstuff at the desired temperature.


The parasitic loads are those that are not directly related to the product, but still have to be cooled by the refrigeration plant, such as heat generated by lights and motors in cooled spaces, heat gains from working operatives, and door openings.


The manufacturing of cold rooms considers the thermal efficiency of the envelope and normally PUR or PIR


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