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Items Tagged with 'supermarket refrigeration'
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.
For new installations, so-called natural refrigerants are Topic No. 1 as the sector wants to get an edge on any possible phase down in production of HFCs.
In the business of refrigeration, there have been recent developments in refrigerant research, supermarket energy-efficiency improvements, and the acquisition of a commercial refrigeration equipment manufacturer.
To me, cleanliness is extremely important, especially as to what the meat preparation area looks like after it is closed for the evening. I would hope all customers put high priority on store cleanliness and store owners do the same.
On the horizon are the so-called natural refrigerants. Measurements in real-world applications are continually pouring in, offering more evidence of the potential impact — or lack thereof — that these so-called natural refrigerants possess.
In supermarket refrigeration, much of the refrigerant talk is on the so-called ‘naturals.’ And among the naturals, one of the most talked about is R-744 (CO2).