Keeping in the tradition of this thankful season, we, at Sacramento Refrigeration would like to say, “we are thankful, grateful and appreciative for YOU!”

Thank you valued customers. Thank you for allowing us the opportunity to service your equipment and thank you for the fond business relationships that we have established with you over these many years.

Thankful for… is a post from: Sacramento Refrigeration

Actually, quite the opposite is true. Refrigeration systems are set up with cold weather compensation controls. When these controls are operating correctly it helps the system run accurately while the temperatures outside drop below the temperature of the case.

In order to make sure that your system is energy efficient; your refrigeration equipment should have a yearly winter checkup, and allow things to really be cool in the cold!

Frigid Hibernation is a myth! is a post from: Sacramento Refrigeration

The Stationary Equipment Refrigerant Management Program covers all non-residential, fixed refrigeration equipment and requires the reduction of refrigerant emissions with high global warming potential.  In other words, AB-32 limits the use of chlorofluorocarbons, hydrochlorofluorocarbons, perfluorocarbons and hydrofluorocarbons.  While these substances were already regulated by the Environmental Protection Agency (EPA) through the US Clean Air Act, the Refrigerant Management Program expands their control within the state of California.

Beginning January 1^st, 2011 all organizations within the state of California that have commercial refrigeration systems that use more than 50 pounds of high global warming refrigerant substances must be in compliance with the restrictions imposed by AB-32 and the Refrigerant Management Program.  For most small businesses that have commercial refrigeration or cooling systems this won’t be an issue, but for larger organizations like supermarkets, grocery stores, food processors, warehouses and other cold storage facilities, and manufacturers that use industrial process cooling they will most likely be affected.

All facilities (large and small) will be required on January 1^st, 2011 to initiate a leak detection, monitoring, and record keeping program for their commercial refrigeration systems.  This means a continuous monitoring system must be in place that alerts the organization of a leak.  The leak detection system can be a direct system that detects the presence of leaked refrigerants or an indirect system that interprets measurements like temperature or pressure within the commercial refrigeration system.  Both options require that the owner of the system contacts a certified technician when needed to fix the leak as soon as it is detected.  As of January 1, 2011 all technicians  involved in servicing facility equipment must be US EPA certified and must follow required service practices when determining root cause and fixing the leak.

Overall, the opportunity for controlling the emission of greenhouse gases from commercial refrigeration systems can present a cost saving opportunity to organizations that use them.  It has been estimated that facilities that reduce their leakage of commercial refrigerants from 30% per year down to 10% can save approximately $2,200 per 1000 pounds of refrigerant per year.  Additionally, the impact to the environment from this program will be a drastic reduction in the contribution of greenhouse gases to the atmosphere by California organizations that utilize commercial refrigeration systems.

To learn more about AB-32 and it’s impact on your commercial refrigeration system click here.

AB-32 And Your Commercial Refrigeration System is a post from: Sacramento Refrigeration

A walk-in commercial refrigeration unit is just what its name implies: a refrigerator big enough to walk into. It can be as small as a closet or as large as a good-size room, but its primary purpose is to provide refrigerated storage for large quantities of food in a central area. Experts recommend that your operation needs a commercial refrigeration walk-in when its cold storage needs exceed 80 cubic feet, or if you serve more than 250 meals per day. Once again, you’ll need to determine how much you need to store, what sizes of containers the commercial refrigeration storage space must accommodate, and the maximum quantity of goods you’ll want to have on hand at any time.

The most economical way to use a commercial refrigeration walk-in is to equip it with shelves, organized in sections. Exactly how much cold storage area do you need? The easiest formula is to calculate 1 to 1.5 cubic feet of commercial refrigeration walk-in storage for every meal you serve per day.  To determine the cubic feet of storage area determine how much liner footage you have of shelf space (measure along the front), multiply this by the number of shelves and the depth of the shelves, then measure how much vertical space there is between each shelf.  When you multiply all these numbers together you’ll have the cubic feet of commercial refrigeration storage available in your walk-in.

For some food service operations you might also need more than one commercial refrigeration unit if you need to store perishable items at various temperatures.  For instance, you’ll need one for produce (41 degrees Fahrenheit), one for meats and fish (33 to 38 degrees Fahrenheit), and one for dairy products (32 to 41 degrees Fahrenheit). If this is your situation, then determining the commercial refrigeration storage you need is a bit more complex, but nothing that can’t be determined with a little planning.

Modern commercial refrigeration walk-ins sometimes offer a frozen-food section in addition to the regular cooler space. There are pros and cons to this concept. It may ease the load on the freezer, because it’s already located inside a chilled airspace; but it also can’t help but reduce overall usable space, because it requires a separate door. You can also order your walk-in with a separate, reach-in section that has its own door and shelves. Although this may save the cost of purchasing a separate reach-in, some critics claim that a walk-in is not designed to do a reach-in job, such as storing uncovered desserts. Do you really want them in the same environment as cartons of lettuce and other bulk storage items? There may be cleanliness or food quality factors to consider.

Other smart features to consider besides the size of your commercial refrigeration walk-include the following: a thermometer, a monitoring and recording system that keeps a printout of refrigeration temperature or downloads to a computer, and heavy-duty plastic strip curtains inside the door.

Contact Sacramento Refrigeration to discuss your options for your walk-in cold storage and all of your commercial refrigeration needs.

What To Consider When Purchasing Your Commercial Refrigeration Walk-In is a post from: Sacramento Refrigeration

Most commercial walk-in refrigerators seem indestructible, but you can extend their life by following the manufacturer’s safety tips and maintenance schedule.  Walk-in coolers and freezers are made for storing larger quantities of food.  If there is lots of in and out traffic in your commercial walk-in refrigerator then there are important maintenance procedures to follow.

The door gaskets are usually made of rubber.  So they can break down quicker and easier if they are not cleaned regularly and get caked with food or grease.  This leads to leaks in the door seals which will result in your operating efficiency being reduced and your energy costs going up.  Door seals can be easily cleaned to extend their life with baking soda and warm water.  It’s suggested that you don’t use harsh chemical cleansers as this will dry out the rubber.

Door hinges for your commercial walk-in refrigerator can be rubbed with petroleum jelly to make sure they continue to work well.  If these develop a build-up of grease or grime, then their operation will not remain smooth.  This means they will begin to stick resulting in your doors not closing automatically and the cold air escaping.  Again this will result in lower efficiency for your refrigerator and higher energy costs.

Dirty coils on the refrigeration unit will also make the commercial walk-in refrigerator run less efficiently as the transfer of heat through the coils doesn’t occur as effectively as for clean coils.  This makes the compressor work overtime to maintain the desired temperature of your perishable food items which means the service life of the compressor motor will be reduced.  By frequently cleaning the dust and grime off of your commercial refrigerator’s coils you’ll reduce the time your compressor needs to run and thereby help your commercial refrigerator run more efficiently.

The floors of your commercial walk-in refrigerator should also be kept clean.  This is for safety reasons as well as for health concerns.  If there is lots of foot traffic in and out of the unit, food and other stored items can get dropped.  If they are not cleaned out regularly they can build up causing trip hazards as well as slippery floors.  Not only that, they could begin to rot and develop a bacteria issue.  Walk-in floors should be damp-mopped, but never hosed out.  Excessive water can get into the seals between the floor panels and damage the insulation.  Without proper insulation, your commercial refrigerator will not run as efficiently as it could.

Proper maintenance of your commercial walk-in refrigerator can extend its service life and reduce the operating costs.  Following a regular maintenance schedule will help you keep your refrigerator operating properly and keep your operating costs down.

The Importance Of Commercial Refrigeration Service is a post from: Sacramento Refrigeration

During your next scheduled industrial air conditioning service, you might want to consider requesting an energy audit as well. While you may spend money on commercial HVAC services on a regular basis to ensure your commercial HVAC system is operating properly and not burning energy inefficiently it is important to also know how well your building is holding the heat that your commercial HVAC system is producing.  If your building is not holding the hot or cold air your commercial HVAC system is producing, then you’re throwing away money through the leaks. If the service technician tells you your HVAC system seems to be doing well each time you have an industrial air conditioning service inspection but your energy bills seem too high, then energy leaks might be the main culprit.

Even though energy leaks are usually discussed regarding loss of heat during the winter months, they can also negatively affect the indoor air temperature during the hot summer months. A building energy audit will determine whether or not you structure is properly insulated and can be one of the most important commercial HVAC services you invest in. A proper energy audit can detect exactly where in your building is lacking insulation and sealing. They can also show you how to save money on hot water and electric bills. Maintaining the temperature within a building which has not been properly weatherized is like trying to regulate the temperature in a room with an open window. To achieve a comfortable temperature, you have to spend a considerable amount more on heating and air conditioning service than if the window was closed.

Weatherizing a building is inexpensive when you take into consideration how much money you’ll be saving over time in heating and air conditioning. To determine what your building’s specific weatherization needs are, an energy auditor will use a blower to determine how much air can get out through a door and how tightly sealed the building is. Using a calibrated blower can tell you exactly how much air is getting out through the cracks. After the building is weatherized the auditor will retest the building to ensure the efficiency issues have been resolved.

Infrared cameras and infrared thermographs can also be used to detect energy leaks.  These will show the temperature differences in various areas of a building. By pointing out where the hot and cold spots are, you can then determine where your energy from your commercial HVAC system is leaking. Again, the auditor should use these tools before and after the building is weatherized to ensure that the leakage problems have been fixed.

All buildings have energy losses. In homes, this is usually in attics and chimneys. Basements can also be sources of lost energy through joists and other structural joints. To reduce energy losses from your commercial HVAC system be sure to keep windows and doors closed when the system is running. The efficiency of the boiler and chiller can also help you cut energy losses and costs.  Using an auditor can help you determine how to reduce big energy losses as well as small energy losses.  So even minor fixes like gaskets behind outlets will have a positive impact on your energy costs and will help your commercial HVAC system run as efficiently as possible.

Reducing Your Commercial HVAC Costs With An Energy Audit is a post from: Sacramento Refrigeration

Commercial display refrigerators and freezers provide a practical and attractive way to showcase perishable or frozen items and improve the possibility of a customer making a purchase. They are an invaluable method of keeping retail food items at the proper temperature and essential for any retailer offering perishable or frozen goods for sale. They are several different types of commercial display refrigerators and freezers, and each one suitable for a particular purpose.

Counter top display units are great for getting customers to make impulse purchases. They are most effective when placed at checkouts and pay points. So when people are lining up to pay, they are enticed to make a last minute purchase by the food items on display in the commercial display refrigerator or freezer. This is a proven fact and is a method employed by all major food retailers. By placing a counter top display refrigerator or freezer in this location, you are improving the chances of a sale being made. By placing high impulse goods such as ice cream and other treats inside the display unit, you are even further increasing the likelihood of a sale being made.

Commercial ice cream display freezers are a great way to improve a store’s profitability. If you have been thinking about selling ice cream, installing one of these is a great way to make extra money. Think of your usual ice cream retailer and how they display their products.  It’s always in a commercial display freezer.  Ice cream freshly scooped will sell more than boxed ice cream, but if you sell food items in a retail outlet then pre-package ice cream is obviously the only available solution. The visual impact of being able to see the ice cream in the containers increases the sales rate. The commercial display freezers come in a variety of sizes, and you do not need a large store to install them.

Glass door and chest refrigerators and freezers traditionally hold boxed and bagged perishable or frozen items. These types of commercial units have a high storage capacity and individual compartments so that each food type can be separated.  To ensure energy efficiency the doors are almost always self-closing.  This prevents the cold air from escaping unnecessarily after a customer has chosen the item they wish to purchase.  Because the doors of the commercial display refrigerator or freezer are glass, the customer can also shop for their item before they even open the door.  This makes for even more energy savings and prevents damage to the food being stored.

Overall, any retailer who sells food items that need to be kept cold can greatly enhance their profits by adding one or more commercial display refrigerators or freezers to their store’s cooling equipment.

The Value Of Commercial Display Refrigerators And Freezers is a post from: Sacramento Refrigeration

Industrial HVAC systems account for approximately thirty percent of the energy used by manufacturing companies.  While the purpose of an industrial HVAC system is to heat and cool an enclosed space, a good air system design also reduces the energy consumption, improves air quality inside the commercial building, and prevents the release of toxic gases into the surrounding environment.

The word HVAC stands for heating, ventilation, and air conditioning. An industrial HVAC system for a building can have different combinations of heating and cooling devices.  These systems can include a boiler, furnace, heat pump, rooftop unit, or electric heat. Common industrial cooling systems include rooftop units, heat pumps, chillers, and basic air conditioning units.

Industrial HVAC installation can be quite complex due to the requirements of the system and the size of the equipment being installed.  This is why it is critical the installation of an industrial HVAC system be performed by a company that is familiar with the building requirements and codes as well as the industrial HVAC equipment.  A basic HVAC system is often used for a single zone in an industrial plant. Whereas modifications to the basic set-up will be implemented when the system is cooling, heating, and ventilating multi-plants and large areas.

In a basic industrial HVAC system, air is brought in from an air intake located on the top or side of the building. The air is forced through a damper by atmospheric pressure that regulates how much air is taken in. Air that has already run through the system is combined with the outside air. This air mixture is then run through a filter that removes large particles such as dust, leaves, and bugs. A second filter takes care of smaller particles before the air goes through a fan. Air leaves the fan and is heated or cooled by coils. A drain pan collects any condensation from the coils and the air is sent through the ductwork to cool or heat the building. It is then returned by air registers to be mixed with new air or sent out of the building.

Three main types of air conditioners are commonly used in industrial HVAC installation. An industrial HVAC system has other primary functions whereas a regular air conditioner’s main function is to make a space comfortable. Direct expansion coolers consist of three components including window units, heat pumps, and packaged units. Units may be located on the rooftop and air is cooled when it passes over the coils. Chilled water systems have a refrigeration machine that cools water that is used by a coil to cool the air. Finally, evaporative coolers combine hot air with a damp surface to eliminate heat in dry climates. This action causes the moisture to evaporate and decrease air temperature.

Industrial HVAC systems in a commercial or manufacturing environment can become very complex.  So it is extremely important to know what is needed before installation. Using an industrial air conditioning service that has experience in these types of setups can be very helpful and ensure you get a quality installation. A bad installation can result in higher energy costs, bad air quality, and insufficient working conditions. These types of problems can decrease productivity and make daily operations next to impossible in some cases.

How Proper Industrial HVAC System Design Can Affect Your Bottom Line is a post from: Sacramento Refrigeration

Whenever most of us think about refrigeration all we know about is the refrigerator we have in our home.  We usually don’t consider the fact that the restaurants and grocery stores we patronize use refrigeration to keep the food we buy from them preserved and fresh with commercial refrigeration.  Commercial refrigeration differs from the cooling appliances we have in our homes mostly by size.  There are other differences in commercial refrigeration such as the method by which the air is cooled.  The choice for the restaurant owner or grocery store owner as to which type and size of commercial refrigeration they choose come down to the needs of their business.

The first type of commercial refrigeration that we are going to discuss is blast chillers. There are a number of different types of blast chillers available for your commercial refrigeration needs, but the main purpose behind them is to get the food down to a low temperature as soon as possible. Most of commercial blast chillers available claim to be able to drop food from a temperature of about 70°F down to below 3°F within 90 minutes. For many restaurants and grocery stores that need to store food at certain temperatures to meet health code standards this is especially important.  In the commercial refrigeration world, there are plenty of choices available for blast chillers.  So make an informed decision by working with an experienced commercial refrigeration professional to evaluate your needs and choose the blast chiller that best them.

Other types of commercial refrigeration that you might need include display freezers and display refrigerators. These are typically the ones that you would find in a grocery store or perhaps a convenience store.  They are great for displaying items while keeping them cool and allowing the customer to see what is on the inside without opening the doors. Some of commercial display refrigerators don’t have doors on the front to limit access. These can be found in a variety food stores and only allow access by employees behind the commercial refrigerator. Much like commercial blast chillers, display freezers and display refrigerators come in a wide variety of sizes.  So depending on your needs you can find the one that works best for you.

While there are many off the shelf and standalone units available for blast chillers and display refrigerators and freezers, you might be better suited talking to a commercial refrigeration professional about having your location fitted with something more custom.  The upfront costs may be higher, but in the long run your total costs may be lower due to better operating efficiency.  Speak to your commercial refrigeration professional about your specific case.

Various Types Of Commercial Refrigeration is a post from: Sacramento Refrigeration

Medium Temp Walk-in is a post from: Sacramento Refrigeration