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Food preservation – Types of refrigeration and impact on it

Did you know that there are two types of refrigeration applied to equipment for commercial use, whose mode of operation is adjusted to different contexts of use?

In this Fricon article, get to know the static and ventilated cooling systems, by sharing their technical characteristics and specific benefits.

In food preservation in commercial establishments, understanding the different types of refrigeration is essential to guarantee the best cost-benefit in the use of the equipment.

Discover static cooling and ventilated cooling and know when to use each type! Here, we will analyze which factors influence the most appropriate choice, and which depend on the needs of your business.

Types of refrigeration and their influence on food preservation

Have you seen customers leave a space, simply because the drinks are not properly cool? Or do you enter a newly opened fruit shop, full of tempting promotions, but with products from a specific section they look like burnt in the skin?

The two examples above illustrate how beverages and food presentation impacts not only the quality of the products but also the service offered to customers.

Knowing how to choose the equipment with the most appropriate type of refrigeration – be it static or ventilated – in different situations is fundamental for the good performance of your business.

Static cooling and ventilated cooling in commercial equipment

Both static and ventilated cooling is efficient, but each has its own particularities, and these need to be understood in different contexts. The choice of the most suitable will depend on the need to which the equipment needs to respond.

It will not be correct, for example, to say that one piece of equipment consumes more energy than the other, just because of its cooling technology.

It is necessary to take other aspects into consideration, such as:

  • net equipment capacity;
  • required thermal load;
  • type of stored product;
  • technology and equipment characteristics.

Equipment with ventilated refrigeration, for example, has three times the cooling power and can cool products more quickly. However, this potency can be detrimental to the conservation of some products, such as meats without packaging and leafy vegetables, for example.

On the other hand, it is possible to reach the same temperatures, or even lower, with static refrigeration equipment. However, the time to reach the same thermal load will be longer.

1. Static cooling

In this type of system, refrigeration takes place from the gradual thermal exchange generated on the internal walls of the equipment and the products packaged inside. For the cooling of each item, it is necessary that there is direct contact with the walls, being the type of refrigeration most used in horizontal ice cream displays and as fruit pulp, for example.

However, as preservation or freezing is carried out through contact, it is not recommended for preserving foods such as fresh fruits and vegetables, as direct contact with the cold affects the quality and leaves its appearance with a burnt aspect.

2. Ventilated cooling

In addition to a greater cooling power, this is done more uniformly throughout the interior of the equipment, not requiring direct contact of the products with the equipment walls. This, thanks to a micro fan that blows air close to the condenser coils, causing cooling and air circulation inside the equipment.

In impulse sales equipment, for example, the refrigeration is ventilated with a continuous upward airflow, cooling the product more quickly and creating an air curtain, which acts as a thermal barrier with the outside, increasing the energy efficiency of the equipment.

Examples of static cooling or ventilated cooling on Fricon equipment

Now that we have analyzed the differences in the functioning of the two types of refrigeration – static and ventilated -, we can see something very important: in order to conserve different types of products in the most appropriate way and with the greatest efficiency, it is likely that your commercial establishment needs equipment from two types.

Below are some examples of static refrigeration and ventilated refrigeration equipment.

At Fricon we develop solutions that fit the specific needs of the business with the best cost-benefit ratio.

Checkout – static cooling solution for drinks or fresh
Coolcell – static cooling solution for drinks or fresh
THG – ventilated food preservation solution for ice cream and frozen
HCE – ventilated food preservation solution for ice cream and frozen

Your customer expects to buy quality products and in excellent condition, so when it comes to purchasing a quality product, whether with a static cooling system or forced air, count on the solutions of a world reference company in the segment. Fricon has the ideal equipment for your business.

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2021-03-19T12:40:19+00:00 February 10th, 2021|