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INDUSTRIAL REFRIGERATION
basis – we recommend at least every few hours. This, in line with keeping an inventory of what produce needs what amount of refrigeration, should help to limit cases where critical limits are reached. What’s more, by monitoring air and core temperature, caterers will also be able to utilise early alert systems which will prompt them to take action before problems arise. As well as saving energy, there is an important safety element to consider. The consequences of mismanaged refrigeration can be severe, with instances of food poisoning and hygiene standards violations well-documented in the hyper-connected era we live in. Furthermore, public hygiene awareness has never been higher in light of the pandemic. With operational costs lawsuit.
towards maximising industrial refrigerator energy However, there are several other ways that companies can boost the energy performance of their fridges and cut down on energy bills. Some of these measures are small and simple,
Here, I am talking about keeping refrigeration and avoiding the temptation to place warm and hot foods in there instead of waiting for them to cool down. Glass containers are better at retaining the cold, and even keeping an eye on the door seals can have an impact – keep them clean and have them replaced if there are splits or cracks. In the longer term, it might also be worth investing in new refrigeration units. What was a
easily be costing substantially more to run than a newer machine.
This could be one of many tough choices that lie ahead for companies relying on industrial refrigeration to operate. While, of course, we hope that the energy crisis eases as the year progresses, there is no guarantee that prices will drop to levels even seen a few years ago. By taking proactive steps to boost energy
be eased.
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