Choosing the Right Refrigeration Condenser: 5 Variables to Consider

Condensers are one of the most critical elements of a refrigeration system. While optimizing the performance of your condenser is important for reducing energy usage and maintenance costs, if you’re building a new facility, it all starts with selecting the best option for your needs.


When choosing a condenser, it’s important to consider where the facility is located. In colder climates, ice buildup and water freezing may occur with evaporative condensers. To work around this issue, you have two options:

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5 Lessons Logistics Companies Can Learn From Caspers’ New Refrigerated Distribution Facility

Caspers Cold Storage & Distribution, Florida’s oldest third-party logistics company, recently opened a new state-of-the-art refrigerated distribution facility in Tampa that is helping transform the company into one of the most dynamic leaders in cold storage distribution today. The 116,000-square-foot facility is key to Caspers’ new business model as a frozen-food storage provider. It includes:   

  • An 87,000-square-foot, -10°F freezer
  • Two -48°F blast cells
  • A 16,000-square-foot, 35°F truck dock
  • Machine and maintenance rooms
  • Offices and employee welfare areas

The facility was designed and built by Stellar, which overcame several building complexities to complete the project quickly and under budget. Here are five lessons companies can learn from Caspers’ new refrigerated distribution facility.

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[Infographic] Installing Packaged Refrigeration vs. Traditional Systems

Low-charge packaged refrigeration is a safe, innovative solution that uses CO2 or ammonia and a secondary refrigerant, such as glycol. This allows facilities to reap the benefits of ammonia’s excellent thermodynamic properties while minimizing the refrigerant charge and risk as the ammonia is isolated to one area and only the secondary refrigerant is circulated throughout the facility.

The system is “packaged” or “modular,” with refrigeration equipment built off site, mounted on a structural steel base, and then delivered to a plant as a self-contained, “plug-and-play” system.

One of the major advantages of a packaged refrigeration system is ease of installation. Here are some of the main reasons why:

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Is LEED Certification More Achievable for Refrigerated Facilities in LEED v4?

Food processing and cold storage facilities have historically faced challenges when pursuing LEED certification. Refrigeration and process systems require a lot of energy, and there has never been a specific path or program for these types of facilities under the LEED umbrella. However, LEED v4 and its two specific credit interpretation rules are now making the path to certification more achievable.

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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.

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5 Keys to Forming a Comprehensive Food Plant Emergency Action Plan

Your food processing facility’s commitment to safety starts with being prepared. How do you prepared to be… prepared? With your food plant’s emergency action plan (EAP): a required Occupational Safety and Health Administration (OSHA) document that defines employer and employee actions during workplace emergencies. While emergency action plans that meet minimum requirements may include emergency information and procedures, they still may not contain enough detail to ensure the safest response to dangerous situations. Your plan must be comprehensive, eliminating all confusion and hesitancy in case of an emergency. A non-comprehensive plan — one lacking extensive instruction or failing to address each emergency — may add confusion to the situation.

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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.

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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.

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[Infographic] 6 Benefits of a CO2/NH3 Cascade System

CO2/NH3 cascade systems offer food processors a practical way to increase efficiency. By using two centralized refrigeration systems working in unison to provide cooling temperatures, they maximize the effect of carbon dioxide and ammonia. The high-temperature system pulls heat away from the low-temperature system, which in turn uses recirculated liquid to cool the evaporators.

Cascade systems that use CO2 as a secondary refrigerant offer unique advantages. Carbon dioxide is nontoxic and nonflammable, and is also less likely to damage food products in the event of a release. For food plant owners, CO2/NH3 cascade systems offer six key benefits, which are detailed below.

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