15 Common Ammonia Safety Issues Your Refrigeration Personnel Can Control (And Correct)

Views: 2030   No Comments  

by:

15 Common Ammonia Safety Issues Your Refrigeration Personnel Can Control (And Correct)

More changes are coming to the food and beverage industry as the U.S. Environmental Protection Agency (EPA) continues to crack down on ammonia safety.

The EPA has launched a three-year, nationwide enforcement and compliance initiative focused on reducing the risks of chemical releases from facilities that use extremely hazardous chemicals, including those that use ammonia as a refrigerant.

 

5 Types of Low-charge Refrigeration Systems

Packaged refrigeration equipment series

Views: 1260   No Comments  

by:

5 Types of Low-charge Refrigeration Systems

After months of discussions and hours of negotiations, nearly 200 nations have now reached a deal to limit the use of greenhouse gases worldwide. In October, world leaders agreed to the deal that would gradually phase out the use of hydrofluorocarbons (HFCs) starting in 2019.

 

Natural Refrigerants: 5 Benefits of Packaged Refrigeration Systems

Views: 1339   No Comments  

by:

refrigerated packaged equipment

There has been a push to take advantage of the benefits of ammonia while reducing the risks—and it has resulted in an innovative solution: low-charge packaged refrigeration systems that use ammonia and a secondary refrigerant (such as glycol). This allows facilities to reap the benefits of ammonia’s excellent thermodynamic properties while minimizing the charge and risk.

 

Cold Storage Distribution: How Caspers is Utilizing Packaged Refrigeration Systems

Views: 473   No Comments  

by:

Photo courtesy of Shecco Media

 

One of Florida’s oldest third-party logistics companies is introducing one of refrigeration’s newest innovations into its new cold storage facility: low-charge packaged refrigeration systems. With a focus on moving to eco-friendly refrigerants, McDonald’s franchisee Caspers Cold Storage and Distribution will be cooling its new warehouse with an ammonia/ CO2 and low-charge ammonia DX system. Because Stellar will be designing and building the new systems, Accelerate America editor Andrew Williams interviewed Stellar’s Brandon France to learn more about the project. Check out the feature article, “I’ll have CO2 and ammonia with that” in this week’s blog post to learn more about how the company is using low-charge refrigeration systems to lower costs, reduce installation time and utilize green refrigerants.

 

Food Plant Refrigeration: Everything You Need to Know About Blast Cells

Views: 645   No Comments  

by:

Food Plant Refrigeration: Everything You Need to Know About Blast Cells

Whether your food plant packages frozen orange juice or processes chicken breasts, a blast cell freezer can be used to freeze almost any product. It’s important to understand the common misconceptions, the importance of proper design and how to operate your blast cell.

 

Can Compressed Air Systems be a Source of Contamination?

2 ways to prevent contaminated air in your food facility

Views: 581   No Comments  

by:

Can Compressed Air Systems be a Source of Contamination?

Did you know that compressed air systems can be a source of contamination in your food plant? Dangerous bacteria and pathogens can be difficult to spot in your facility—especially if they are airborne. It’s a common misperception that compressed air is considered as clean as the air from the outdoor environment that surrounds your facility—NOT true. Once in the compressor, the air outside of your facility (ambient air) mixes with other elements within your compressor (i.e., corrosion, worn seals). Whatever is not caught in your filtration system is then circulated throughout your plant.

 

Pork Plants: Best Practices for Effective Quick Chill System Design

Views: 397   No Comments  

by:

Pork Plants: Best Practices for Effective Quick Chill System Design

Quick chill systems are a viable option for hog chilling thanks to improved efficiency, product quality and yield. But to achieve these benefits, and peak performance, your system must be designed correctly.

 

Hog Chilling: Why Quick Chill Systems are Worth the Investment

How quick chilling works, improves pork product output

Views: 601   No Comments  

by:

Hog Chilling: Why Quick Chill Systems are Worth the Investment

There are more than 68,000 pork producers in the United States alone—competition is fierce. So how can your hog facility remain competitive? By producing the highest quality product possible for consumers, efficiently. And an effective chilling system is key to facilitating the most premium product for your consumers: a flavorful cut of meat with appealing color, firmness and moisture levels. The faster a carcass is cooled after slaughter, the better quality the meat will be. Quick chill systems, specifically, reduce chill time and produce a better cut of meat. While they may be a significant upfront investment for your food plant, this method offers significant advantages and long-term ROI.

 

Cryogenic vs. Mechanical Freezers: The Best Uses for Each Method

Part 2: Process freezing series

Views: 1790   No Comments  

by:

Cryogenic vs. Mechanical Freezers: The Best Uses for Each Method

Many food plants rely on freezers and refrigerators to store and ship their products. In last week’s post, I outlined four variables food processors must understand during process freezing. This week, I want to take a look at freezing methods and equipment, and the applications they’re best suited for. Depending on the type and quantity of food, certain freezers are more useful than others.

 

Process Freezing 101: 4 Variables Food Processors Must Understand

Part 1: Process freezing series

Views: 598   No Comments  

by:

Process Freezing 101: 4 Variables Food Processors Must Understand

Food plant owners who work with frozen products must have a thorough understanding of the freezing process and what it does to food. Freezing, done well, preserves nutrients and provides a good-as-fresh product for the customer. Done badly — well, we’ve all pulled a forgotten, frost-encrusted steak out of the bottom of the freezer before. It’s not very appetizing. This two-part blog series will take a look at best practices for freezing and the applications of various types of freezers.