This is an articles on cold rooms. Most cold rooms use […]
This is an articles on cold rooms.
Most cold rooms use an electromechanical thermostat, which consists of a sensor and an electric contactor. These types of thermostats are switches in that they operate on an on/off basis. When the interior temperature climbs too high, the thermostat sends a signal to the compressor to turn on, activating the refrigeration cycle. Conversely, once the desired temperature has been reached, the thermostat will signal the compressor to shut off, interrupting the cycle.
Even though most thermostats only have one temperature setting, there is another factor at play: the temperature differential, or the difference between what are called “cut-out” and “cut-in” temperature settings. For example, if the cut-out temperature is set to 40 °F with a differential of 5 °F, the refrigeration system will stop running, or cut-out, when the temperature reaches 40 °F. Likewise, the system will start, or cut-in, when the temperature reaches 45 °F. Correctly adjusting the temperature differential is critical in order to achieve optimal energy efficiency. If the differential is too small, the tendency will be for the refrigeration cycle to run short, starting and stopping frequently, negatively impacting the working life of the equipment. If the differential is too large, the refrigeration cycles will be too long, resulting in exceptionally large fluctuations in temperature, risking product freshness.
Refrigeration is important for maintaining a proper, unbroken cold chain. Using dairy as an example, after the cows are milked, their milk is pasteurized and rapidly chilled. Once the milk has been chilled, it must be maintained at that low temperature from the farm to the grocery store, including during bottling and shipping. If the cold chain is broken, bacteria or fungus can grow, making the food unsafe for human consumption. The United States Department of Agriculture requires that business-owned refrigeration systems have an internal temperature of 40°F or below for refrigerated food and 0°F for frozen food1. Businesses operating refrigerators or freezers above these temperatures face fines and other penalties, so maintaining a reliable temperature is imperative. One of the most popular types of business-owned refrigeration systems is the cold room.
Cold rooms are staples of restaurants, hotels, supermarkets, and any other place that needs to store fresh, frozen, or pre-cooled food products. Cold rooms, also called walk-ins, are enclosed, refrigerated storage spaces that have footprints generally smaller than 3000 square feet and can be used for things such as storing perishable food items or packaging food. Cold rooms are often used as medium-term cold storage—with standard refrigerators acting as short-term storage and refrigerated warehouses acting as long-term storage. Just like any refrigeration system, cold rooms use an evaporator inside the unit and a condenser outside the unit to move heat outside, thus cooling the inside.
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