Carbon dioxide is the new kid on the block when it comes to refrigeration systems. It is certainly new to
the meat industry, although its use is on the rise. And for good reason: a refrigeration system utilising carbon
dioxide is efficient, safe, does not harm the environment like traditional and synthetic refrigerants, and, best of all, is cheaper to run than other systems of similar size and scale. Michael Bellstedt of Minus4O explains.

The unexpected cherry on the top for meat processors and butchers — CO2 systems are very good at producing very
hot water whilst doing their refrigeration job, so they can replace your hot water boilers at the same time saving you even more energy costs. Great news at times of spiralling electricity and fuel costs!

So let’s talk refrigerants and the future outlook first…

Currently, most refrigeration systems used by smaller meat processors and butchers are running on synthetic refrigerants known as hydrofluorocarbons, or HFCs. Made popular after the environmental backlash that happened in the late 1990s against traditional refrigerants known as chlorofluorocarbons (CFCs), also known as Freons, HFCs seemed like a great idea at the time.

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