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Walk-in Cooler/Freezer Electric Defrost 101: Efficiency [Part 3]
Now that we know what electric defrost is, how it works and how much it costs—it’s time to talk about how to use it more efficiently by implementing several control strategies.
Customer Service and Food Safety are Most Important Factors for Cold Chain Customers, Survey Finds
If one were to quickly guess which factor in the cold chain process was the most important when it came to large-scale refrigerated storage and transportation, no one could fault you if you said cost. When considering millions upon millions of units
Refrigeration Problem of the Week: Cooling and Heating at the Same Time
In today’s post, we examine a common occurrence in retail locations that are comprised of both a convenience store and a quick-service restaurant: one half of the retail location calling for heating while the other half calls for cooling.
Evaporator Fan Cycling: Is it Really a Risk?
In most walk-in coolers and freezers, the evaporator fans run 24 hours a day, 365 days a year, at full speed. Those fans are not only consuming energy the whole time, they are also generating heat, and the constant swirling of the
Contractors and Customers Alike Can’t Live Without Refrigeration Controls and Monitoring
“It’s almost like the check engine light in your car.” This is how Charlie Sternberg, owner of S&S Refrigeration Co. in New Jersey, described the base value of NRM’s monitoring platform to greenHVACR magazine. As a refrigeration technician, any tool that improves
Reduce Your Overall Refrigeration Energy Consumption or Peak Demand Charges?
Today we dive into an important topic from the first stage of determining an appropriate efficiency solution for your business: will a solution reducing peak energy demand or a solution reducing overall energy consumption be more effective for my business?
As Companies Continue to Alter Their Processes to Adhere to FSMA, Some Remain Skeptics
Originally passed in 2010, it took the next six years to develop the full breadth of the act. The FSMA was legislation driven by the Food & Drug Administration with the goal of having companies be better equipped to prevent food-borne illness
5 Quick Food Safety Tips for Commercial Kitchens
Refrigeration is essential for food safety in commercial kitchens where large quantities of perishable food is stored, such as in cafeterias and restaurants. The FDA and USDA set strict guidelines, but a few simple steps can help keep commercial kitchens organized and