The first point to understand about refrigeration theory is that heat is energy, and it can be made to move. If enough heat is removed from a glass of water, the water will freeze to ice. When that heat is allowed to move back into the ice, the ice will melt.
One of the main components of any refrigeration or air conditioning system is the condenser. As its name indicates, the condenser condenses refrigerant vapor sent to it from the compressor. However, the condenser also performs other important functions, too.
The amount of condenser subcooling needed is system dependent. The more pressure drops — friction and static — associated with the lines and accessories that carry the liquid in the system, the more need there will be for liquid subcooling to prevent liquid line flash gas.
Condenser subcooling ensures that there is a liquid seal at the condenser’s bottom so the liquid line or receiver will not be fed with vapors. This condition prevents any noncondensables, like refrigerant vapor or air, from leaving the condenser’s bottom and entering the receiver or liquid line.
New Frontiers Natural Marketplace decided to test the claims of refrigeration equipment manufacturer Muller Industries by having three of its 3C hybrid condensers installed at the store in San Luis Obispo, Calif.
While refrigeration in supermarkets information ran throughout sessions at the Food Marketing Institute Energy & Store Development Conference, it also found itself as a stand-alone topic during several concurrent breakout sessions and as a front and center focus of a general session.
The 3C Hybrid Condenser was developed by Muller Industries to help mitigate the impact of increasingly hot ambient conditions that are causing air-cooled refrigeration and air conditioning systems to lose cooling capacity while consuming more energy. It is particularly well suited for supermarkets with their continuous need for refrigeration.