Nowhere in refrigeration has change taken place faster in terms of system design and refrigerants than in the supermarket sector. But through it all, those who design, install, service, and maintain such changing technologies still need to understand how these systems’ components operate and how to do proper maintenance.
One flick that turns up every fall is called “Love at the Thanksgiving Parade.” One scene is supposed to take place in late November in Chicago. The good-looking guy and good-looking girl are shopping at a supermarket. But there do not appear to be any doors at the front of the store.
The Food Marketing Institute (FMI) Connect event showcased some of the newest products that those who work in the food sector will more than likely see on a future install or service call.
Supermarkets in the United States can now get expert help in securing energy-efficiency rebates from utilities. The service is for supermarkets that invest in initiatives to improve energy efficiency but may not collect all the utility rebates for which they qualify, said Abtar Singh, chief executive of Singh360.
Emerson Climate Technologies announced that it is preparing an industry communication to the U.S. Environmental Protection Agency’s (EPA’s) recent notice of proposed rulemaking (NOPR) that would delist some refrigerants commonly used in supermarkets and commercial refrigeration equipment.
The U.S. Environmental Protection Agency (EPA) announced that it is proposing a rule that would prohibit the use of certain HFC refrigerants that have high global warming potential in select refrigeration applications.
When it comes to walk-in freezers and coolers, no matter how sophisticated the mechanical refrigeration systems or how well maintained, those who are responsible for such units always fret a bit about product integrity, especially if it is a food product.
TechNavio, a global research firm, has published a research report, Walk-in Refrigeration Market in the US. The report finds increasing use of green technology and renewable energy sources as a key trend affecting that sector. The analysis is for the forecast period 2014-2018.
Over the last couple of months, I’ve referenced comments from Terry Parker, president of Merchandising by Design, who spoke on the topic “The Art and Science Behind Compelling Fresh Food Formats” at last fall’s Food Marketing Institute Energy and Store Design Conference.