INNOVATION
you can have one machine to produce the cooling effect for all of them. That saves energy, and you can recoup the hot gas centrally and use it to produce warm air or warm water. We need to be responsible and take this kind of approach.”
A hotbed of innovation
The redesign of cold-side technology is driven partly by regulation, which focuses on both energyeffi ciency and the restriction of certain refrigerant gasses that can pollute the environment. “Every time the Environmental
“IN SOME INSTANCES, COLD ROOMS ARE REPLACING REFRIGERATORS AND FREEZERS BECAUSE THEY OFFER LARGE STORAGE CAPACITY AND ARE MORE ENERGY EFFICIENT THAN POWERING SEVERAL INDIVIDUAL FREEZERS AND REFRIGERATORS. BUT THIS IS NOT THE RIGHT SOLUTION FOR EVERYONE”
Cold rooms offer an efficient alternative to having several individual freezers
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coolers in supermarkets, convenience stores, florists, liquor stores, delis and restaurants. “We have a responsibility to look at this solution for negative and positive temperature issues,” says Alexander Hofer. “For instance, you can recoup the heat from the unit for warm water production. If you have fridges producing hot air and at the same time you have air conditioners, that makes no sense. But you can make the fridges work centrally so they don’t produce any heat in the room. “There should be a law that says you have to do that if you have a certain number of fridges,” he adds. “We can’t go on with plug and play. If you have one group for maybe 30 or 40 cool positions – fridges, cool cabinets, storage and so on – then
Protection Agency changes refrigerant requirements, the refrigeration systems need to be completely re-engineered,” says Daniel. “This means changing the components of the refrigeration system by using diff erent compressors, regulating valves and refrigerants as well as diff erent ways to monitor the system that will allow it to adjust and adapt to make it operate as effi ciently as possible.
“Equipment suppliers are addressing it by changing the manufacturing process for the components and using more recycling and recyclable materials as well as evaluating the strain of the refrigerant they use on
the environment,” he adds.
One emerging solution that could mitigate some of these problems is magnetic refrigeration, which not only has the potential to reduce energy use by 30%, but also requires no refrigerant. This innovative technology relies on the magnetocaloric eff ect (MCE) as an alternative cooling method to conventional vapor compression. Already in use in some commercial
settings, but not widespread in foodservice,
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