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REFRIGERATION IN COMMERCIAL BUILDINGS. 1. EQUIPMENT. 2. SAVINGS.

LE FROID DANS LES SURFACES COMMERCIALES. 1. LES EQUIPEMENTS. 2. LES ECONOMIES.

Author(s) : LABERDESQUE C., SCHANN C.

Type of article: Article

Summary

REFRIGERATING EQUIPMENT USED FOR THE PRESENTATION AND SALE OF CHILLED OR FROZEN PERISHABLES. RETAIL CABINETS PROPER (COMPOSITION, TEMPERATURE OF USE, TYPES OF CABINETS) AND REFRIGERATING FACILITIES (PRINCIPLES, INDIVIDUAL INSTALLATIONS, CENTRALIZED INSTALLATIONS) ARE DESCRIBED ; THE CALCULATION OF HEAT BALANCE IS DISCUSSED, MAINLY THERMAL LOSSES AND REGULATIONS FOR USE AND MAINTENANCE ARE REPORTED. THE POTENTIAL REDUCTION OF CONSUMPTION COSTS IS GIVEN: BY IMPROVING THE TERMINAL USE OF REFRIGERATION (INSULATION, SCREENS AND NIGHT COVERS, THERMOSTAT FOR THE END OF DEFROSTING, REDUCTION OF LIGHTING LOADS), BY IMPROVING REFRIGERATION PRODUCTION AND DISTRIBUTION (TWO-STAGE COMPRESSION, HOT GAS DEFROSTING, REDUCTION OF PRESSURE DROPS, EVAPORATIVE CONDENSERS, AUTOMATION, UNLOADING AND THERMAL STORAGE) AND BY RECOVERY OF THERMAL ENERGY (DIFFERENT METHODS). IN ANNEX, TWO EXAMPLES ILLUSTRATE THE SIGNIFICANCE OF POSSIBLE ENERGYSAVINGS. J.R.

Details

  • Original title: LE FROID DANS LES SURFACES COMMERCIALES. 1. LES EQUIPEMENTS. 2. LES ECONOMIES.
  • Record ID : 1988-1443
  • Languages: French
  • Source: Promoclim, E - vol. 18 - n. 2
  • Publication date: 1987/03
  • Document available for consultation in the library of the IIR headquarters only.

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