- January 17th, 2014
Glass doors in refrigerators and freezers are prone to getting condensation on them. For businesses such as floral shops, supermarkets and convenience stores, this fog on the glass is unattractive and obstructs the customer’s view of their products and may reduce impulse buys.
Why do glass doors get condensation?
An important fact to keep in mind is that warmer air is able to hold more moisture than colder air. The “dew point” is the temperature at which the air becomes saturated and can’t hold any more water vapor and some of the water vapor must condense into a liquid form. The dew point is always lower than (or equal to) the air temperature. For example, glass of ice water will begin to sweat in a warm room because the air coming into contact with the glass is cooled to the dew point. This will cause the air to lose its capacity for holding moisture and condensate will stick to the glass. The exact same thing happens when the colder surface of your glass doors meets the warmer air in your building.
How do I fix this problem?
You may find that wiping windows down a few times a day may be all that is required, but this is not a permanent solution.
1. Adjust your thermostats.
Try slightly raising the temperature in the walk-in cooler. This will also raise the surface temperature of the doors, possibly to a temperature that will not cause water to condense on them. If that doesn’t help, you may also try lowering the temperature in your building. A colder setting on the air conditioning may help to pull more moisture from the air near your walk-in cooler. You may also try using a dehumidifier in your building to help remove excess moisture in the air. Read the rest of this entry »
- October 14th, 2013
SCHOTT’s New Denali Thin-Rail Door System Increases Glass Viewing Area and Reduces Energy Costs for Commercial Refrigeration
The Denali door system expands shelf space and reduces energy costs for convenience stores.
ATLANTA, GA. – October 13, 2013 – SCHOTT Gemtron today unveiled its new Denali thin-rail glass door system for commercial refrigeration displays, which offers a larger glass viewing area, more shelf space, and greater energy savings. The system is being introduced at the 2013 NACS Show in Atlanta on October 13 to 15 at booth #5711.
The high-end Denali glass door display system includes key advancements in size and energy savings. The Denali’s thin-rail frame design reduces rail width compared to traditional systems. The rail reduction increases visibility, which expands viewing area by up to 8 percent over competitors’ doors. Increased visibility offers customers a more direct line of sight to top brands, potentially improving product sales.
“The food and beverage industry is extremely competitive, introducing numerous new products each year, further encroaching on already limited shelf space,” said Tim Dye, Business Manager and Director of Sales and Marketing for the food display business at SCHOTT Gemtron. “The Denali system expands shelf space and minimizes the frame to display more merchandise, which in turn can translate into higher sales. At the same time, the system minimizes costs through its energy efficient design, maximizing the total value of the system and saving money on the bottom line.”
- September 27th, 2013
Mike Alsman was named Regional Sales Manager for U.S. Cooler’s Southwestern Territory including Arizona, California and Nevada. Alsman has over 25 years of experience in the refrigeration and foodservice industry. His experience with engineering, product development, sales and marketing in the industry makes him a valued addition to this territory and U.S. Cooler’s aim to enhance dealer support. U.S. Cooler is confident that his abundance of experience, knowledge of the industry, and work ethic will lend itself well toward serving their customer base.
- September 20th, 2013
Deer hunting seasons are underway in some parts of the nation, so it’s time once again to prepare yourself to venture into the fields and forests. Once you’ve managed to harvest and field dress your first deer, there’s the matter of storing it in the proper environment to get the best tasting meat.
Some people will quarter the deer without aging it, but this is a major mistake if you want quality venison. The deer stiffens during rigor mortis in the 24 hours after being killed. If it is processed during this time, the muscles shorten and contract causing the meat to become tough. You should let your deer hang for 2 to 4 days at minimum before processing to avoid this. For the best tasting deer meat Mississippi State University recommends 14 to 18 days of hanging time. A general rule of thumb is, the older the deer, the longer the hang time. Longer hanging times will allow the deer’s natural enzymes and acids to break down and tenderize the meat and give it a smoother, less “gamey” flavor.
An optimal temperature to hang deer meat at should be temperature above freezing but below 40 degrees F. Many people let the deer hang in their garage, but this far from the proper conditions because of contaminants, pests and temperature fluctuations that come with an uncontrolled environment such as this. If your meat is stored above 40 degrees it will start to rot, but if it is frozen at temperatures below 28 degrees it can become freezer burned. In these situations, having access to a commercial-sized refrigerator that will keep your deer at a constant temperature and free of outside contamination is optimal. Read the rest of this entry »
- September 16th, 2013
As a convenience store owner, if there was a change you could make to increase merchandise sales, lower your electric bill, reduce maintenance costs, and be environmentally responsible would you make the change? The opportunity to do just that is here with the advent of LED Retrofit Kits. These kits replace the existent fluorescent lighting on your glass door merchandising walk-in cooler and freezer with 4’, 5’ or 6’ long LED light strips.
LED lighting provides a 68 to 85% energy savings over the fluorescent lights typically used in coolers and freezers. LED’s use only 15 watts for a 5’ model and 18 watts for 6’. They also produce less heat than a fluorescent light, which will lessen the load on your refrigeration system. But if energy savings was the only advantage, adoption of LED’s wouldn’t be near where it is today. The real difference is the attractive quality of the light it gives off. LED’s give your products a beckoning glow and more uniform illumination than fluorescent. You can choose between lights that give off a neutral or slight red or blue hue. Conventional wisdom suggests that the more appealing the product presentation, the more likely a customer is to take notice and purchase it. Read the rest of this entry »
- July 26th, 2013
When buying refrigeration units for walk-in coolers & freezers, it’s very important that your refrigeration is sized correctly for your box and application. Incorrectly sized refrigeration can result in problems such as the refrigeration unit constantly running and eventually freezing up.
To help you get the right size refrigeration unit, Heatcraft Worldwide Refrigeration has put together a Quick BTUH Load Calculation Chart. It can be used for walk-ins rooms from 6’ X 6’ X 8’ to 40’ X 40’ X 8’ and with holding temperatures of -20°F, -10°, 0°, 30° and 35°. Loads are calculated based on boxes utilizing 4” of urethane R-25 insulation.
Before using these charts, get this information about your walk-in cooler or walk-in freezer:
1. Room information:
•Length, width, and height of the box in feet
•Holding temperature of the refrigerated room (°F)
•Relative humidity in the refrigerated room (if specified)
•Summertime design ambient temperature (°F). This is usually the temperature expected at the location of an air cooled condensing unit which cools the room
2. Insulation information:
•Type of insulation, insulation thickness (inches), and external temperatures on walls, ceiling, and floor.
3. Infiltration load information:
•The temperature (°F) of the entering air and the relative humidity of the entering air. Also, an estimate of the door usage – average, heavy, etc.
•Does the box have glass doors? Dock doors? How many? Read the rest of this entry »
- July 2nd, 2013
I’m Mitch Byrne. I have been working in the Refrigeration Trade for over 16 years. I know from experience that commercial refrigeration maintenance can extend equipment life by years & save big on electrical consumption. This article will explain the importance of Commercial Refrigeration Maintenance. It will also outline basic DIY Maintenance as well as professional clean & checks done by a contractor. It is possible for equipment owners to perform some basic maintenance tasks between contractor visits.
Commercial Refrigeration Maintenance is critical, especially when it comes to Walk-In Coolers, Freezers & Ice Machines. This is especially true when it comes to line coolers. All refrigeration needs to expel heat. The majority of units do this through an air cooled condenser coil. This is done by drawing air through the coil. This causes dust & debris to form fairly quickly on the condenser coil. Failure to clean condenser coils on a regular basis will increase electrical consumption & lead to major system component failure such as burnt wiring, a failed condenser fan motor, a restricted metering device or a failed compressor. These are some, but not all of the possible consequences of lack of maintenance. Without a doubt poor maintenance will decrease the lifespan of equipment & increase electrical consumption.
There are things you can do between contractor clean & checks that can really help. The following is a checklist of tasks you can perform to help extend the life of your commercial refrigeration equipment.
- Visually inspect the condenser coil on self contained refrigeration. Often the condenser coil is behind a cover at the top or bottom of commercial coolers & freezers. Condenser coils can also be located at front right or left on a unit & also at the back of a unit. The condenser cover can usually be removed with a Philips screw driver. Occasionally a ¼” or 5/16” nut driver is needed to remove cover. Pictured are a couple types of coolers & condensers. Read the rest of this entry »
- June 7th, 2013
A systematic approach to walk-in cooler and freezer maintenance is the technician’s best guide.
The ubiquitous walk-in cooler or freezer is an essential part of many cafeterias, restaurants and convenience stores. It is also a large energy user in these facilities but is rarely considered until problems emerge.
Problems include failure to maintain pressure and compressor failure, both of which can result in expensive losses to the products stored in the cooler. These problems, as well as unnecessarily high energy use, can be avoided by observing equipment and taking corrective action.
Moisture from the air freezes onto the evaporator coils (the cooling coils in the freezer) and forms an insulating barrier to heat transfer. Airflow also decreases as the passages narrow due to ice buildup. Each evaporator has a defrost cycle to melt frost/ice that has built up on the evaporator coils. Water from the melted ice is drained from the freezer . . . ideally. Read the rest of this entry »