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TEMPERATURE AND ENERGY MANAGEMENT IN FROZEN FOOD RETAIL EQUIPMENT.

[In Dutch. / En néerlandais.]

Author(s) : VAHL L., HIELE T. van

Type of article: Article

Summary

IT APPEARED POSSIBLE, UNDER CONDITIONS AS PRESENTED IN THE INVESTIGATION, TO OBTAIN A PRODUCT TEMPERATURE IN THE MODEL CABINET LOWER THAN 258 K (-15 DEG C), MEASURED AT 25 MM DEPTH IN THE TEST PACKAGE. FLUCTUATIONS IN TEMPERATURE WERE AT 255 K (-18 DEG C), PLUS OR MINUS 2 K. ONLY ONE DEFROSTING WAS NECESSARY IN 24 HOURS.< STANDARDISED > ENERGY CONSUMPTION AMOUNTED TO 2.98 KILOWATTHOUR/DAY PER M OF DISPLAY OPN THIS IS 60 % LOWER THAN THE ENERGY CONSUMPTION OF CURRENT CABINETS AT THE TIME THE RESEARCH STARTED. INCOMING RADIATION HEAT SEEMED TO PRESENT A HIGH BURDEN ON THE REFRIGERATION UNIT, REQUIRING MORE ATTENTION.

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1992-1143
  • Languages: Dutch
  • Source: Koude & Luchtbehandeling - vol. 84 - n. 6
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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