REFRIGERATION AND ICE-MAKERS The cold edge
Advances in refrigeration and ice-making devices are boosting energy efficiency, usability and productivity
e’re using more ice and more refriger- ated storage. It’s not just about keep- ing cool; it’s also about an increasing focus on fresh ingredients and food safety. At the same time, though, there’s more pressure on kitchen space. Manufacturers are accord- ingly coming up with clever ways to get maxi- mum capacity from minimum footprint. As a result, you’ll find new cabinets with even thicker insulation – thanks to a re-engineered interior and more efficient components – but offering the same storage on the same footprint as their predecessors. Likewise, ice-maker manufactur- ers are offering ‘new’ forms of ice, such as nugget cubes, which can be produced in great quan- tity from smaller machines. Since refrigeration is on 24/7, it makes sense to invest a little extra in energy-efficient mod- els. However, when you choose a fridge, make sure you compare like
W XLIV | The Caterer | 16 November 2018
for like. Manufacturers design their models to meet the needs of a specific climate class, and it’s important to ensure the class matches conditions at your site. Climate class 3 fridges are designed to operate in ambient tempera- tures up to 25°C, whereas a climate class 5 model will cope with temperatures up to 40°C. Don’t expect a climate class 3 fridge to cope in climate class 5 conditions.
PAIN: UNDERSTANDING STANDARDS AND REGULATIONS The growing number of regulations and standards operators need to know about can be bewildering. Ice-makers are a case in point. As ice is classified as a food, you need to make sure it is made and stored in hygienic conditions. Despite this, every year there are stories about dangerous levels of bacteria discovered in ice-makers. This can affect staff as well as
customers, so introducing regular cleaning and maintenance programmes is vital. Ice-makers should be thoroughly cleaned and sanitised regularly, with any ice in the storage bin disposed of. Most manufacturers and suppliers will offer training to ensure staff understand the issues and know what needs to be done. Refrigeration design is changing significantly
as a result of the European fluorinated gases regulations, which will phase out the ‘greenhouse’ F-gas refrigerants that have been widely used in refrigeration equipment. By 2030 the European supply of F-gas will be 21% of 2015 levels. Operators buying new refrigeration should look for models using new refrigerant gases, with low ozone depletion potential (ODP) and global warming potential (GWP), and ensure that any old equipment using F-gas is disposed of according to regulations. If you’re concerned about regulations or
standards, ask equipment manufacturers and suppliers for advice. As well as being familiar with the situation, they should be happy to help.
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