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Energy-saving impact of supermarket refrigerated showcase (2)
author: supermarket refrigerated showcase category: walk-in display coolers Views: 555Time: 2016-08-22
Energy-saving impact of supermarket refrigerated showcase (2)
2. Reduce the temperature difference between refrigerant evaporation temperature and supermarket refrigerated showcase room temperature When the supermarket refrigerated showcase room temperature is constant, with the evaporation temperature and supermarket refrigerated showcase The reduction of the temperature difference in the showcase room will increase the evaporating temperature accordingly. At this time, if the condensing temperature remains the same, it means that the refrigeration compressor cooling capacity is increased, which means that to obtain the same cooling capacity, it can consume less electricity. It is estimated that when the evaporation temperature increases by 1°C, electricity consumption can be reduced by 3% to 4%. Furthermore, a small temperature difference is also extremely beneficial to reduce the consumption of food in supermarket refrigerated showcase rooms. Because the small temperature difference can make the supermarket refrigerated showcase room obtain a larger relative humidity, it can slow down the degree of heat and mass exchange in the air in the supermarket refrigerated showcase, so as to reduce the dry consumption of stored food, especially for unpackaged stored food. Use a small temperature difference. The measures to increase the evaporation temperature are mainly to appropriately increase the heat transfer area of the evaporator and increase the ventilation.
3. Determine the corresponding storage temperature according to different refrigerated foods and different storage periods. People can determine the corresponding storage temperature according to the biochemical changes of the food (especially meat food) during low-temperature storage and the extent to which the growth and reproduction of hypothermic bacteria are inhibited. Better storage temperature. If the low temperature storage is not more than half a year, the storage temperature generally used is -15~-18℃: For low temperature storage for more than half a year, the storage temperature should be greater than -18℃; for foods with large fat content, such as fish, to prevent low temperature For fat oxidation during storage, the storage temperature should be lower than -18℃, preferably -25~-20℃. It can be seen that after different storage temperatures are adopted, for some products, especially those stored for a short period of time, the evaporation temperature of the refrigeration system can be appropriately increased, thereby increasing the refrigeration capacity of the refrigeration compressor.
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