Fast food restaurants might not install fancy frills, but they do enforce the same food-safe regulations as any elegant eatery. Behind the swinging kitchen doors, the catering equipment is just as clean and just as functional, so the gear inside a diner is far from that, far from junk. Equipped with the latest and greatest refrigeration systems, fast food restaurants keep their burgers safely frozen.

Buying In the Cold Storage Equipment

Short-order cooks are busy frying up the burger meat. Fryers are nearby, sizzling with onion rings. The aromas in the kitchen are making the customers hungry, so an employee is heading back to pull out another load of frozen meat. This is service-line food processing, so a commercially equipped walk-in freezer is required. It sits shining behind a kitchen partition. Epoxy-coated wire shelves are loaded up inside the enclosure. The shelves adjust, one notch at a time, so that burger meat and larger slabs of beef or chicken slot tidily into their allocated storage zones. What’s on the opposite wall? Bins of frozen potatoes occupy the shelves. They’re peeled and ready to be pressed through a french fry cutting machine.

Fast Food Freezer Installations

Think about the catering personnel and equipment in a fast food establishment. They’re relying on customer turnover, on drive-through windows and short-order cooking times. A burger gets flipped, a deep fryer cooks breaded chicken, and french fries pile high on greaseproof paper. Speed dominates service-line cooking. Unsurprisingly, the food storage area behind the kitchen operates at a different pace. Installed by professionals, by technicians who’re intimately familiar with the service line food storage and processing chain, the sealed modular components occupy a predetermined space. Thermal barriers block the vestibule area from greasy smoke and spitting fryer oil. Out front, upright refrigerators are located far away from the fryers and open oven ranges, but the vestibule-enclosed walk-ins stay cool, even when they’re a few metres away from the line.

Are there buffers that can be installed when a fast food kitchen is too close to a freezer? After all, as soon as the food leaves a supply truck, a reefer of some kind, it’s the sole responsibility of the restaurant manager. Fortunately, there are codes that make sure restaurant bosses take their responsibilities seriously. They ensure the installation of PVC freezer curtains, a branded refrigeration unit, spring-loaded vinyl doors, and more. With higher volume turnovers, fast food installers focus on freezer systems that are designed to properly cool and store perishable items so that they safely reach a customer’s awaiting tray, hot and fresh.

Hygiene, that’s the very first word and thought that comes to mind when dismantling a coolroom. Procedures have to be discussed and managed, then the operation begins. Are the old insulation panels recyclable? For newer materials, that’s an option. However, older materials, including fibreglass, are not normally recyclable. They absorb moisture. Wet and falling apart, the glassy insulation needs to be disposed of properly.

Obey Proper Disposal Procedures

The first matter of concern is a properly enforced disposal procedure. Older insulation panels need to be scrapped according to all national and international guidelines. For fibreglass, incidentally, it’s okay to just scrap the stuff in sealed bin bags. For refrigerants, the solution is significantly different. We can’t allow this stuff to be vented. The gas can’t be allowed to fade into the atmosphere. Remember, refrigerants, especially the older chemical CFCs (Chlorofluorocarbons), are environmentally volatile. They hurt our planet. Safe chemical recovery procedures, as enforced by word of law, must be implemented when refrigerant-loaded coolroom equipment is dismantled.

The Product Dismantling Guidelines

Turning off the gear for the last time, it’s put into defrost mode. For a coolroom that keeps its contents at or about 0°C, this stage may not be required. For enclosures that have icy build-up, that ice melting stage is unavoidable. Drain the meltwater and dry the room. Get the cabinetry and shelves out of the coolroom. Take the powered refrigeration unit out, but only do so after it has been mechanically and electrically isolated. In split systems, carry out a similar action; Isolate the condenser and evaporator coils. To greatly simplify the job, label the parts. Label the vent sections, walls, ceiling panels, and all supplementary components.

The Modular Advantage

Older constructs can’t come out unless they’re forcibly removed by a demolitions company. Unfortunately, the single-piece design won’t budge until a construction mallet and a handful of light construction workers get on-site. For modern units, the refrigeration engineers can turn to the aforementioned item labelling approach. The walls and open surfaces, insulation panels and cooling equipment all assembled modularly, so they dismantle easily. And, unlike the single-piece design, these parts are reusable. Approached by a demolition-minded construction team, those panels face quick and fast execution, which is why the original installation personnel should be on-site to manage the entire project.

That’s right, demolition experts can dispose of refrigerants, and they can take charge of most recycling duties. For the best option, however, a walk-in refrigeration expert should be on-hand. The professionals know just how to remove the refrigerant. They also know which module components can be saved or trashed, and that’s a beyond convenient preference.

Because of the cold application areas and visibility issues, PVC curtain thickness is decided by a “Goldilocks” styled design approach. If the material is too thick, it becomes opaque. An approaching member of staff can’t see what’s going on beyond the plastic strips. Furthermore, the material becomes rigid and hard to push aside when it’s so dense. Manufactured too thin, though, then the curtains no longer insulate or isolate.

Coolroom PVC Curtains: The Goldilocks Width

Not to be confused with bear-filled fairy tales or astronomy, the goal is to produce a curtain that’s not too thick or too thin. The flexible, transparent plastic should be heavy-duty in name, but it still needs to yield easily when someone or something needs to push through the strips. As soon as a trolley, forklift or staff member does pass through the curtains, they’ll quickly settle back into place. Thanks to that design, dust and insects, free-floating dirt and all the rest of the cross-contaminating pollutants are held back, just like the designer intended.

Cold Room Curtain Dimensions: Recommended Thickness

The PVC slats drop from ceiling to floor, and they move all the way from one threshold wall to the other. The coolroom portal is protected. Looking at a PVC thickness chart, let’s make a few key decisions before going any further. For construction needs and other heavy-duty applications, the chart suggests 10mm thick sheets. This stuff won’t hole easily, not even if a sharp-edged construction rod is sticking out of a material pile. Moving down a level from the toughened sheets, we’re going to opt for 6mm thick curtain strips. This depth is transparent and flexible, so it’ll be easy to see what’s going on behind the strips, plus they’ll bounce back together to stop cross-contaminants.

Undercutting the Recommended Plastic Depth

Down as low as 1.5mm, PVC curtains still function properly. Only, armed with such slight substance, this material is no longer suitable as a factory or warehouse mounting option. One solid impact from a forklift or pallet jack will likely tear the strip. Logically, the 6mm thick PVC slats should be reserved for heavier applications, whereas the lighter strips should be reserved for smaller coolrooms, for places that receive foot traffic and light trolleys.

There are indeed recommended thickness limits used when selecting PVC curtains for cool rooms. On the one hand, flexibility, visibility, and cross-contamination blockage encourage thinner materials, at least until they become so thin that they tear or wrinkle. Otherwise, however, application areas dictate curtain density. If the material is needed for a warehouse, the 2mm or 3mm thickness median ramps up to a full 6mm of industrially thickened toughness.

Shut the coolroom door, that’s the first and most obvious electricity conserving tip. Ultimately, there’s a knock-on effect taking place inside that freezer or cold storage unit, after all. If there are thermally-based losses inside what should be a sealed chamber, then the refrigeration unit is forced to work harder. Working flat-out, that system part then consumes more electrical power. Like energy-eating dominos, the knock-on effect spreads.

Tip 1. Keep the Coolroom Door Closed

Some folk get so caught up in their duties, they just forget the latest energy-saving memo. Put posters up on the walls, all around the door. If the staff are following the guideline but there are still losses, consider a maintenance check. The door seal, spring-loaded hinges or latch mechanism might require servicing.

Tip 2. Use an Intelligent Stocking Strategy

Wire-formed shelves and freezer-centric furnishings are allowing the cold air to circulate, but the area is half-empty. Nearly empty or nearly full, the coolroom chill can’t cool everything properly if the stock isn’t organized in a manner that facilitates airflow. Stop excess energy consumption here by arranging the stock efficiently.

Tip 3. Energy Auditing

If a professionally conducted system audit is months away, consider a self-audit as a temporary measure. Double check digital thermostats by fixing standard temperature measurement devices inside the enclosure. Infrared cameras and thermo imaging devices might be unaffordable, but a simple mercury-calibrated instrument will do the job just as well.

Tip 4. Regular Maintenance

This step ensures hygiene, but it also serves another purpose. Keeping the system coils free of dirt and grime, the equipment fans and vents obstruction free, and everything else free of icy buildup, the coolroom performs at its best. Otherwise, lots of excess electrical energy gets thrown out because the room’s running costs are out of control.

Tip 5. Use Available Services

There’s a range of products that are expressly designed to aid energy-conscious coolroom managers. Install plastic curtains and make sure their strips are undamaged. The walk-in freezer door will open and close throughout a busy day, but that curtain will minimize open door energy losses. Use energy efficient light fixtures, ones that don’t radiate room-warming heat.

The staff do their part, just by making sure the door is never wedged open, never left ajar. Coming in to check everything, the manager examines the stacking height in the cold room. The stacks are high but not overly tall, so the airflow in the frosty chamber is just right. Incidentally, not only are the chamber lights designed to sip electricity, they can also be built to turn off as soon as the door closes.

Door magnets are added to freezers because cooling equipment has a flaw. Correction, it’s not a system flaw, just a simple law of physics, one that’s not always easy to remedy. A sealed enclosure by design, freezers trap air. Consequently, a positive system pressure develops because of the refrigeration unit. Left unattended, positive pressure causes the dreaded “door pop-open effect.” Door magnets prevent such seal breaking incidents from occurring.

Freezer Door Magnets

Sturdy but simple discrete magnets line a freezer door. There’s a blocky magnetic core, which mates with a flat plate on the swinging door. On another unit, the discrete fittings are replaced by an extruded gasket, a flexible seal that exhibits magnetic properties. Compounded with the flexible plastic during the formulation stage or added as a sintered core, the magnetic gasket holds the swinging panel secure, even when the positive pressure rises.

Why Do Freezer Doors Pop Open?

Well, there are complex air currents flowing in some of these units. Sealed so that the chill air temperature is maintained, it’s not easy to balance the interior pressure against the outer atmospheric pressure. If the refrigeration unit spikes its power output, or if an external door opens elsewhere inside the building, or even if another door on the freezer opens suddenly, a non-magnetized appliance door will open all by itself. In terms of physical laws, which tend to be inviolable, the system will attempt to equalize the pressure, and that attempt will cause the pop-open effect.

Determining the Pop-open Culprits

The refrigeration unit is guilty, but it’s not the sole villain in this tale. There are chemical processes occurring in the perishable items stored inside a freezer. They can alter the pressure differential. Defrosting cycles raise enclosure temperatures. As temperatures rise, molecules become excited. In other words, when the temperature climbs, so does the internal pressure. As mentioned earlier, even if the equipment consistently delivers a balanced volume of air, the opening of an outside entrance could just trigger a pressure equalization incident, so the freezer door comes ajar, just slightly.

Finally, multi-door freezers use door magnet, too. To close the frosty chamber and keep everything safely chilled, the magnets anchor the door. Then, as a door further down opens and closes, the magnetically latched panel stays securely locked. Otherwise, the closing of that second door would be enough to pneumatically drive air forward and into the sealed cooling area, at which point any unsecured doors would open a crack, just enough to cause a serious energy compromising event. Essentially, at the end of the day, unsecured freezer doors can be opened by sudden pressure changes, unless door magnets are fitted.

Asked to design a small coolroom, a sealed chamber that will efficiently store its perishable contents at a consistently low temperature, an installation team swings into action. There are questions to ask, answers to determine, and design principles to rule every decision. Keeping energy expenditure low, the expected cold room load is sought out, probably from the asset manager, the person who’s responsible for the site’s day-to-day runnings.

Dimensional Requirements

Standard Operating Procedure (SOF) says the small coolroom will have set dimensional parameters. The size of the refrigeration unit, its fan-assisted throughput and refrigerant cooling power, is rated to work with the cubic space available in a smaller cooling chamber. As a general rule of thumb, however, some overhead is provided, what with a potential busy period causing more system demand.

Operational Configurations

The first project of the week was a narrow coolroom, which had several glass doors and a single rear-located access door. Consumers pulled items after they opened a magnetically sealed glass door. Behind the racks of dairy products, a stock person refilled items. Towards the end of the week, the design principles and team duties shifted slightly. In this instance, a squat chamber, bereft of glass doors, required a different design approach. Different cooling configurations obviously mandate different design solutions.

Planning Energy-Saving Measures

In a home, people welcome extra space. For coolroom designers, though, wasted space is an undesirable room feature, to say the least. Having said that, the design does optimize available room configurations so that restricted airflows easily reach every corner of a smaller cooling chamber. Wire mesh shelves and open-flow furnishings are preferred here as airflow optimization aids within small coolrooms.

The Multiroom Approach

Instead of packing everything into an overly large cold room, the design principles applied during a project management discussion come up with an alternative solution. Two rooms, not one unevenly filled chamber, are used to store perishable foodstuff. Sized differently, matters such as peak period overflow situations and flexible cold loading scenarios are solved when this approach is implemented properly.

The vents and ducts and powered cooling units require allocation, but only after they’ve been sized efficiently. Multiple cooling chambers are planned out, a small storage room and washing area added to the plan, and there’s even a little space left over for a vestibule area, which connects the two small coolrooms. Circled in ink above the design principles list, two words stand out above all else. Optimization, as applied to the available space, ensures every cubic metre of open space is put to use properly. Functionality comes next, for the design must satisfy its intended application.

How many system-critical components are there inside a modern commercial freezer? Which key engineering element impacts coolroom efficiency the most? A powerful but energy efficient refrigeration unit is essential, naturally enough. Then there’s the environmentally safe refrigerant to examine, plus a properly sealed door. Just as important as any one of those features, high-thermal insulation materials prevent energy losses.

Consulting a Thermography Expert

Did you know that special services can actually “see” where the heat losses on an insulated coolroom wall are going? They use special thermal imaging cameras to generate infra-red pictures of the heat loss zones. Using this technology, they know substandard wall panels glow red with FLIR (Forward Looking Infra-Red) imaged colour when they’re installed on a commercial freezer. To the touch, the panelling feels ice cold. However, using that special camera, it can tell that there are energy losses taking place all over the sealed enclosure.

Different Types of Insulation Material

If the establishment had access to other types of thermal insulation, what would they install? Well, going back twenty years, they’d use expanded polystyrene. Fibreglass was the other option, but both materials tended to get waterlogged, perhaps due to a defrost cycle. The only way around this issue would be to roll in a massive dehumidifier. What a waste the whole waterlogged debacle must-ve been. Anyway, enough with the history lesson. Contemporary high-thermal materials have crossed off the “expanded” prefix and replaced it with the word extruded. Then, if extruded polystyrene doesn’t quite fit the bill, there’s polyurethane, with its super-efficient thermal insulation feature to appraise.

The High-Thermal Installation Methods

Spray foam insulation offers a higher than average R-value (Heat flow resistance), but spray-on mediums can still trap moisture. Composite panels are next, with their insulating cores blocking water vapour transmission. They also feature an easy-to-install mechanism, plus a rugged exposed outer surface. Last of all, some manufacturers offer poured-in-place materials. Again, this substance is probably going to fill the wall voids as a soft, curable form of urethane. Perhaps most importantly of all, though, this higher R-value rating, which can be twice as high as expanded polystyrene, is offered without broadening the thickness of the insulation. Indeed, high-thermal materials deliver enhanced heat flow resistance without adding clunky waste to a commercial freezer’s wall surfaces.

As an upshot of those thinner design, extruded polystyrene panels and urethane insulants don’t trap water, nor do they promote mould growths. Designed for the present but ready for the future, this small group of high-thermal insulation materials continues to transform the commercial freezer and coolroom sector.

Employees don’t always stop to think about coolroom safety issues, nor do they pause when they’re accessing a freezer door for the millionth time. Maybe they should. Maybe they need to stop, take stock of matters, and read the laminated door safety guide, the one that’s stapled to a wall next to the commercial coolroom they’re accessing. To begin with, is everyone aware of the door access protocols?

Door Opening Protocols

In an office setting, workers close doors out of a sense of politeness. Proprietary aside, there may even be an office memo asking the staff to close the doors. That’s a privacy and energy-conserving strategy, of course. In coolrooms and freezers, the commercial models that are big enough to access, door seals are part of the large appliance’s working mechanism. For this reason, the door cannot be left open or ajar for any length of time. Bottom line, the door should be closed when it’s accessed and closed again when the employee leaves the confines of the coolroom environment.

Maintenance Importance

Yes, proactive checks are incredibly important. There are seal checks and heater element inspections to conduct, which affect the energy efficiency of the refrigeration unit. Less obviously, properly operating door latches and seals keep the temperature predictably low, so the perishable items in that coolroom or freezer stay fresh. Equally importantly, transient stresses are placed on refrigeration equipment when the enclosure isn’t sealed properly. Stressed appliances age fast and fail prematurely.

Door-Specific Maintenance Checks

On watching a refrigeration engineer, he’s bent over the door, concentrating on his work. A lubricating gun is greasing the door hinges and latch mechanism. After the work is done, the oily traces are cleaned up and disposed of in a nearby bin . A clean cooling environment is essential after all, and grease can draw dirt like a magnet. If there’s a transparent plastic curtain behind the door, one made of flexible strips, the tech will also take this opportunity to replace any damaged or abraded strips.

There’s still more to do before the maintenance concludes. There’s maybe a heating element surrounding the door seal. Is that element functioning properly? Moreover, is the seal intact and still entirely flexible? For safety’s sake, the door latch must operate from the inside. Finally, just as a life-saving backup, the engineer moves away from the door. The lock-in alarm is tested, the button checked to make sure it’s fully functional, and the intercom, if one is provided, is used. Simply put, door safety and maintenance procedures should be conducted both inside and outside commercial coolrooms and freezers.

Perishable coolroom contents cannot abide contamination. Besieged by these taste and freshness tainting markers, consumable products incur nasty little question marks above their poorly cooled containers. Is a bad taste the worst issue here? Or has a harmful bacteria spread? Like the Schrodinger’s cat thought experiment, there’s no real way to know without further action. However, by proactively controlling coolroom temperature, we can regain control of this potentially health-jeopardizing situation.

What is Proper Temperature Control

Shrugging off the uncertainties, and thoughts of cruelly trapped cats, we begin by establishing coolroom baselines. The thermostat keeps the thermal envelope constant. If the gauge is rising and falling, an energy audit will get to the heart of the matter. Perhaps an insulation leak is causing the refrigeration unit to work overtime. Anyway, with the coolroom audited and cooling, what’s the bottom line temperature, the low that avoids food contamination? Well, in a standard coolroom at least, a chill 4° C is mandated. In freezers, the frozen low starts at 0°C, and it continues downwards.

Maintaining the Baselines

Past articles have dealt with enclosure insulation and refrigeration units. We’ve underlined the importance of these system components by describing temperature auditing procedures, all so that stored foods have the best possible chance of avoiding food contamination. Expanding upon this line of thought, we can go deeper into the food refrigeration process. For starters, are the baselines set in stone? A tolerance of plus or minus a single degree doesn’t seem too harsh. But now the coolroom manager has started wondering about the accuracy of the primary system thermostat. A second temperature monitoring device is placed inside the coolroom, right among the food. If there’s a major difference between the two readings, the thermostat may require calibration.

Extending Coolroom Management Duties

As mentioned above, temperature control mechanisms don’t also work well if we blindly obey system thermostats. Following this approach, a skewed temperature readout will allow bacteria to propagate. Avoid this food contaminating eventuality by double or even triple checking the readout. Use secondary measurement systems, data recorders, and more. Add to this procedural approach a method of assessing the pH levels and chlorine content of the icy medium. After all, certain chemical reactants can impact the frosty baselines we’ve outlined here today.

Water activity, ice formation, wastewater disposal, and chemical intrusions, all of these environment-afflicting influences exist inside coolrooms. It’s the kitchen manager’s job to keep these influences in check. Remember, not everything is black and white in this setting. Even food contaminating bacterias don’t always die in a frozen atmosphere; they hibernate and wait for a temperature rise. Keep perishable food fresh, keep it chilled properly, and absolutely keep consumables free of normally harmless pH influencers and chlorine.

When you walk into your coolroom in order to fetch a product or store a product, you are likely anticipating that the process is going to go smoothly. By this, we mean that you are expecting your hydraulic door closer to operate effectively by allowing you to close the door without slamming. The motion should be smooth, quiet and effective. With high quality Kason hydraulic door closers, you are getting a door that should work well the vast majority of the time. However, there are going to be rare occasions when your hydraulic door closer malfunctions. Today, we are going to highlight the most common causes of malfunctions for your hydraulic door closer.

Reasons Why Your Kason Hydraulic Door Closer Malfunctioned

Like any machine or mechanical component, problems are bound to occur with your Kason Hydraulic door closers. It doesn’t matter how well made the product is, issues tend to crop up over time. When you run into problems with your door, don’t panic. Instead, simply read the following list so that you can learn some of the most obvious and common causes of door malfunction.

1) Issues with your hydraulic arm.

This is the first place that you should look when your door malfunctions. The hydraulic arm of your Kason door closer can cause door jamming for a variety of different reasons. The most common reasons? Overtightened screws or a simple lack of lubrication. These are quick fixes that just about anyone can handle.

2) Your air pressure release valve is busted. 

With hydraulic doors, the pressure release valve is incredibly important. If you find that your door is jamming or having trouble shutting, there might be an issue with the air pressure release valve. In these situations, you might simply need to have the valve serviced in order to end all issues. This can be accomplished by remounting the valve after lubricating it.

3) Your door closer is leaking.

Finally, your Kason Kason Hydraulic door closer might actually be at fault! Pay attention when you close your door, if you see that there is oil leaking from the closer then you need to reach out to a professional in order to come and service the closer.

As you can see, there are many different reasons why your Kason Kason Hydraulic door closer might malfunction. The overwhelmingly likely issue has to do with proper maintenance related concerns. Lubrication, proper fastener installation and general cleanliness can go a long way toward preventing any future issues with your coolroom’s door. If you need assistance, contact C&M Coolroom Services for further help with your door.

The types of industries that are beholden to the use of a Coolroom, or walk-in freezer, is pretty amazing. From the medical field to the restaurant industry, coolrooms play a vital role in keeping businesses prepared and ready to handle their temperature-controlled goals. With that being said, sometimes a coolroom or walk-in freezer will run into issues, and not always the kind of issues that you’d expect. What are we talking about? We are talking about odour problems. Walking into a coolroom that smells bad can be a jarring experience and it is one that you do not want to repeat. What do you do if your coolroom smells bad? We’re glad that you asked, keep on reading to find out how to handle bad smells within your walk-in freezer.

Odour Problems in Your Coolroom

So, you walk into the coolroom located at the back of your business in order to fetch something important. You are instantly hit with a wave of odour that you know is out of the ordinary. Odour issues can be alarming because they can be caused by any number of issues, from leaks to a rotting product, and you know that you need to get the issue under control immediately. What can you do?

1) Find the Source of The Smell – The first thing you need to do is find the source of the odour in the room. Most commonly, smells are associated with products falling and getting hidden behind shelving.

2) Clean the Coolroom – In other instances, if a source for the odour cannot be found then it is possible that bacteria on the walls of the Coolroom are to blame for the smell. In this scenario, you need to empty out the coolroom in order to scrub the walls and the floor. Sanitation to keep bad bacteria away is a necessity.

3) Take Final Measures – Additionally, if you want to go ahead and address any lingering odour then you can consider adding a bowl of charcoal briquettes to the inside of your walk-in coolroom. These charcoal briquettes will effectively absorb odour for roughly a week or so, allowing you to reclaim a bit of fresh smelling air.

What you should take away from our discussion is simple: odours will occasionally manifest themselves within your Coolroom or walk-in freezer. The vast majority of the time, these odours are not a big deal. With frequent use, coolrooms tend to develop some smells and if they are ignored they tend to get worse. Taking quick and decisive action is the best way to eliminate odours and keep your coolroom smelling ready for daily use.

When you walk into a giant freezer or merely use the one above your refrigerator, do you ever stop and wonder about the process that goes into keeping your items cool? Of course not unless you are like us, and intimately close to the entire process. Here at C&M Coolroom Services, we fully believe in the power of knowledge and what it can to for our potential customers. With that mindset, we are going to take a moment to peak all-the-way inside of our refrigerating units in order to discuss the refrigerants that make the process possible. Specifically, our discussion today will be focused on how CFC-free refrigerants can benefit you, us, and the world around us.

Refrigerants: What Are They And Why CFC-Free Is the Way to Go?

We are going to open up our discussion by analysing the core subject: refrigerants. Most people know only that their freezers and refrigerators function, and that is enough for them. However, their luxurious appliances would not be able to function without the use of refrigerant!

1. What Is Refrigerant? – Refrigerant is a substance, typically liquid, which helps to cool down your appliance. These liquids undergo a transformation from liquid to gas and back again in order to accomplish this task.

When discussing refrigerants, people within the industry will be quick to point out one of the most problematic materials involved: CFC. CFC refrigerants became incredibly commonplace throughout the world starting back in the early 20th Century. However, despite their commonplace use, there was a larger problem at hand. Extensive research has revealed that CFC refrigerant is a chemical that should no longer be used. Why is that?

2. CFC Refrigerant – Despite being low in toxicity in relation to our breathing, CFC refrigerant is immensely damaging to the environment. CFC damages the Ozone layer and contributes directly to the destruction of our environment!

Benefits of CFC-Free Refrigerant

Understanding that CFC refrigerant is bad for our world will allow you to understand why the chemical has been phased out of every major industry. We no longer use CFC refrigerant and are now focused on more environmentally friendly and economically beneficial refrigerant compounds. What you’ll find in most modern appliances is something called HFC, or HydroFluoroCarbon. What is HFC? We’re glad that you asked!

3. Benefits Of HFC Refrigerant – HFC is free of chlorine, the chemical that causes damage to our Ozone layer. HFC can be found in products all around the world and it is the only chemical being used on new, legal, productions.

If you want to add affordable and environmentally friendly freezers to your business, you’ve come to the right place. Here at C& M Coolroom Services, we are ready to be of service to you.

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