ENERGY SAVING EQUIPMENT Quiz your supplier


Refrigeration 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. Malcolm Harling, marketing and sales director of Williams Refrigeration, explains.


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ince 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 food service, 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) voted to change this so that manufacturers can have bigger charges of these refrigerants in their models. This will allow them to develop ever more energy- efficient designs. 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 food service industry this could be from either the chef’s 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 food service, it is difficult for customers as not all appliances work on the same platforms. 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.


More features to consider Intelligent controllers: refrigeration with ‘intelligent’ control systems, such as Williams’ CoolSmart Controllers, minimise the cabinet’s energy consumption through processes such as fan and heater pulsing, intelligent defrost and independent management of evaporator and condenser fans. They adapt to the conditions, so rather than turning the refrigeration system on and off regularly, they only operate it when it’s needed. So in quiet times, such as overnight, it will only operate occasionally. When it’s busy and the door (or drawer) is constantly being opened and shut, it’ll operate more often. Thus the intelligent controller keeps for safe at all times, while reducing power consumption overall. Insulation: high performance foam insulation is


essential to create a strong thermal envelope for your refrigeration, so that heat can’t get in and cold can’t get out. Look for green insulation with zero ODP (ozone depletion potential). The better the insulation, the easier it is for the refrigeration to maintain temperature, so the system will need to work less hard, saving energy. Self-closing doors: the temptation to leave doors


open is strong, especially if staff are in and out of the cabinet. But that’s tantamount to throwing food safety out the window, as no standard fridge can maintain temperature if its door is left open. Self- closing doors will shut automatically, so staff can’t make that mistake. Intelligent defrost: by defrosting when required, this feature ensures that the evaporator works more efficiently. Internal airflow: this is about how the air flows through the inside of the cabinet. Conventional


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designs have fans drawing the cold air back up through grills mounted in the centre of the cabinet ceiling. Mounting the grill at the front of the cabinet, so that air is drawn through the whole cabinet, ensures that cooling is uniform, with no potential ‘warm spots’. As well as being more efficient, this enhances food safety. Merchandisers: display units with open fronts


tend to be big energy consumers. What’s more, they cause ‘cold aisle syndrome’, creating a chill wind for customers. One answer is to have doors on the front of merchandisers – which has a huge impact in reducing energy consumption. However, it also puts up that barrier between the customer and the consumable. Increasingly there are clever designs that use curtains of air that are sucked or guided back into the unit, rather than being allowed to drift into the aisle. They keep the produce chilled and safe, while allowing the customer easy access. Temperature control: food (or other product) safety is critical, but don’t set the temperature of the refrigeration system too low. As well as compromising food quality, it wastes energy - every 1°C saved in operating temperature could reduce energy consumption by two per cent. Thorough market research: be sure to check manufacturers’ websites for energy information. Refrigerated cabinets and counters will have an energy label, which will make the model’s energy efficiency clear. In accordance to the Minimum Energy Performance Standard (MEPS), which limits the amount of energy that may be consumed by a product while in operation, G is the minimum energy performance level, while A+++ is the top rating. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. X www.williams-refrigeration.co.uk


www.acr-news.com • January 2022 13


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