GREEN MATTERS
costs, such as a higher carbon footprint. Ultimately, this will aff ect the catering company’s ability to function eff ectively as well as cash fl ow. F-gases are highly regulated worldwide and there is legislation that controls their use. All refrigeration systems with any system that contains an F-gas equivalent to 500 tonnes of CO2
has to be fi tted with a leak
detection system. Regulations also extend to the strict implementation of gas leak checks from every three months to every 12 months, the frequency of which varies according to the level of CO2.
Driving technological development Amendments to the regulations about the use of F-gases in refrigeration systems has driven the development of new technology. Cyrogenic cooling technologies, which utilise liquefi ed gases, like carbon dioxide or nitrogen, are being designed. The thermodynamic properties of these gases help manufacturers achieve equivalent, or better, levels of cooling.
Magnetic refrigeration is another form of cooling system that uses vapour compression and a magnetic fi eld to control refrigerant temperatures. Not only sustainable, it is also an energy effi cient alternative to existing refrigeration systems and could signifi cantly reduce gas emissions. Thermal energy storage is increasing in refrigeration systems, where unused energy generated during low
demand periods is stored and then released when it is needed. Solutions are being developed that could integrate with current refrigeration systems and off er a more sustainable, energy effi cient cooling system for the catering industry.
The use of AI (artifi cial intelligence) and IoT (Internet of Things) is becoming far more prominent in refrigeration with the development of Smart data analytics and sensors that allow engineers, as well as staff within catering environments, to monitor and control their refrigeration systems more eff ectively. Cooling processes can be optimised and energy consumption reduced, as well as being able to detect any potential gas leaks or issues before the escalate into a bigger problem. These innovations provide the catering industry with considerable benefi ts to managing their refrigeration systems. Hazardous gas leaks can be spotted before they become harmful to the environment, allowing for the quick evacuation of staff . Engineers are then able to quickly identify the cause and repair before the loss of downtime or major damage.
Ongoing monitoring of refrigeration systems through the use of sensors and a regular maintenance programme ensures compliance with F-gas regulations. At the same time, energy effi ciency is continually optimised, reducing the fi nancial impact of ineffi cient refrigeration systems. Better diagnostics, single-fi xed sensors, improved data analytics and regular maintenance will see businesses in the catering industry gaining a potential return on investment in a short period of time.
The accidental loss of
refrigeration gases puts their health at risk and they could suff er from coughing fi ts and possible breathing diffi culties, headaches, irritation to the skin and eyes, and in extreme cases nausea and vomiting.
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www.acr-news.com • June 2024 29
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