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STORAGE


levels of RH and have been designed with the pharmaceutical and food & beverage industries in mind. They are also profi cient in converting areas into low temperature storage applications – particularly in instances where food is being warehoused. Storing nutritional products at low temperatures prevents the growth of microorganisms and the likelihood of chemical reactions. With warehouses and designated storage space no longer readily available, temporary HVAC equipment can be used to maximise storage capacity by transforming unused areas into additional depositories.


During the heatwave of 2018, Andrews Chiller Hire was approached by a large family-owned farming and dairy enterprise based in the South West. The company in question is known as one of the UK’s biggest producers of organic foodstuff s, exceeding 2,000 tonnes every single week. When high seasonal temperatures threatened to spoil vast quantities of freshly picked fruit, a decision was taken to source a climate control solution that could cool the substantially sized warehouses in which the products were kept.


In order to prevent the decaying of fruits and other perishables, the customer specifi cally requested that a temperature of 16°C be maintained inside three separate warehouses. As a result, three 100kW fl uid chillers were deployed outside the target areas, with each unit connected to two 50kW air handlers situated inside. This is just one example of the countless projects in which Andrews have helped adjust the temperature of an application for the benefi t of goods stored inside. And while chilled storage is probably the most common requirement on a day-to-day basis, there is also great demand for both heating and humidity- related solutions.


From a storage perspective, cold winter temperatures can be just as problematical as excessive warmth and so a quick remedy is essential if the mercury plummets. When freezing conditions threatened to aff ect the country’s largest supplier of potatoes, a hired heating solution was needed to protect the yield prior to sale.


An Andrews client was concerned about the ambient temperature of their storage


22 May 2019


warehouses and stipulated that an 8°C thermometer reading be maintained to safeguard product quality. Having assessed the dimensions of the property, it was decided that two high capacity FH4000 oil fi red heaters would be deployed at opposite ends of the building and fi tted with thermostats to maximise fuel effi ciency.


These units were operational 24/7, while previously identifi ed ‘cold spots’ reaped the benefi t of recirculation ducting to ensure that volumes of warm air were evenly distributed throughout the premises. As a result of swift intervention, the client’s previously vulnerable potato stock was protected without any further issue and stored safely on site before being delivered to retailers.


Carl Webb, UK HVAC & specialist hire sales director at Andrews Sykes, explains: “Failing to take the appropriate measures when storing things like produce, sugar and pharmaceuticals can cost businesses big money, so it’s very important that you consult an expert at the earliest possible stage.


“The current political and economic climate has completely decimated the availability of conventional storage facilities, and there’s not a lot we can do about that. What we can do, however, is help companies transform vacant buildings, barns, and factories into practical temporary storage facilities. “Andrews Sykes has got a proven track record of providing temporary climate control equipment to areas that might not normally be used for stowing food and medicines, among other things. Our engineers understand the implications of a poorly maintained temperature or environment and the many knock-on eff ects of this.


“That’s why we provide our customers with the option of a free site survey, which allows us to ascertain the dimensions and future use of your application prior to recommending a solution.” “We recognise the eff ect Brexit has had on supply chains and companies’ ability to obtain warehouse space, but that doesn’t mean there are no alternatives. We’ve been helping our clients stockpile perishable goods for many years, so although this topic is current and newsworthy, it’s just another day at the offi ce for us.”


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