Articles Tagged with ''defrost control''

Century Refrigeration: Refrigeration Evaporator Defrost Control

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The Centinel™ Intelligent Defrost Control is an option with each of the company’s system arrangements. It is an electronically operated evaporator controller designed to save energy throughout the refrigeration cycle, help protect the equipment, and help protect the system owner’s product.


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Century Refrigeration: Refrigeration Evaporator Defrost Control

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The Centinel™ Intelligent Defrost Control is an option with each of the company’s system arrangements. It is an electronically operated evaporator controller designed to save energy throughout the refrigeration cycle, help protect the equipment, and help protect the system owner’s valuable product.


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New Avionics Corp.: Refrigeration Optical Defrost Controller

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Minimizing frost accumulations on refrigerator evaporator coils and fins, the Ice*Meister™ Model 9734-REFR optical defrost controller can be used in commercial walk-in refrigerators and reach-in refrigerated display cases, and other self-defrosting chiller systems in supermarkets, restaurants, school cafeterias, and more.


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Frost and Defrost: How It Happens and Why It Is Needed - A White Paper

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Empirical testing has shown that the optimum time to defrost is when the evaporator loses about 10 percent efficiency. Traditional methods of defrost, based on time, cannot ascertain this loss of efficiency and will either waste time and energy in excessive defrosting, or never fully defrost the evaporator.


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Finding Ways to Stay off the Front Page

By Peter Powell
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A sign at one of the booths at the National Restaurant Association Show stated: “Being on the Food Page is Good. Being on the Front Page is Bad.” That concern was certainly the focus of the refrigeration-related exhibitors where drink and food safety were reflected in the quality of ice and the effectiveness of freezers and coolers.
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Two Challenges, Two Condensing Solutions

By Peter Powell
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Two refrigeration contractors were facing different challenges. In one situation, a restaurant in New York City needed to add refrigeration capacity for walk-in freezers and coolers, but in a constrained space. In another instance, a chain of restaurants was dealing with aging refrigeration equipment and the need to improve operating systems.
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