Skip to main content

From Salt to Freon in Refrigeration

From Salt to Freon in Refrigeration

refrigerationWhen it comes to refrigeration, there is vast history in its making and it, like many other modern day technologies, hasn’t been around forever, nor has it always provided the same level of efficiency and function.  As we learned previously, salt was an ancient form of meat preservation and actually worked.  “Salting food was a common preservation method before the invention of refrigerators.” Bacteria cannot survive in salt, so rubbing dry salt on food or covering it in a salt solution called brine can help keep meat and other foods from spoiling. The actual earliest form of refrigeration was seen by the few people who had the advantage of an icehouse to cool their food to preserve it.

In the early 30’s, Freon came to be.  According to our research on behalf of your St Louis Refrigeration Repair near Clayton MO, the biggest concerns surrounding Freon were environmental.  There was definitely proof that it was not the best thing for our environment and so scientists worked to modify and help minimize the potential damaging effects.  As a result, mandates and chemical make-up of Freon has evolved over the years.

Today, just about all American households and businesses have a refrigerator. It saves a ton of time in preserving foods, making it much more practical and convenient for our modern day, demanding lifestyles.  The food being preserved, according to your St Louis Refrigeration Maintenance near Clayton, is allowed to remain safe and edible for much longer periods of time as well.  “Because of the number of refrigerators used in homes, businesses, and transporting food and supplies, there is a significant need for trained professionals who can repair and maintain this equipment. HVAC technicians are well-versed in refrigeration technologies as it cools and dehumidifies. When these systems are in need of repair, they require knowledge in the theory behind the systems and knowledge in how the equipment runs to be able to fix it.”

 

History of Refrigeration

History of Refrigeration

refrigerationThe history of refrigeration is one topic we have been meaning to explore for a while now, and so, on behalf of your St Louis Refrigeration Repair and Sales near O’Fallon MO, we will start discussing that very subject today.  There have been many changes in the way refrigeration works over time.  Salting food was a common preservation method before the invention of refrigerators. Bacteria cannot survive in salt, so rubbing dry salt on food or covering it in a salt solution called brine can help keep meat and other foods from spoiling. “Some people had the advantage of an icehouse to cool their food to preserve it, which was the earliest form of a refrigerator.”  According to our efforts in research on behalf of St Louis Refrigeration sales near O’Fallon, we know that GE came up with the first refrigeration that not all people could necessarily take advantage of due to cost.

“After General Electric produced the first electric refrigerator in 1911, the wealthiest Americans could afford the luxury of having this new invention in their homes. Other people used an icebox to preserve their food.” An ice box was a costly alternative, according to Refrigeration sales and service in St Louis, because so much water had to be used and frozen. After freezing it, the ice had to be cut, stored and finally, delivered.  In the 1930’s is when Freon was first put to use inside refrigeration.

Progressing down the timeline on behalf of your Refrigeration sales in St Louis near O’Fallon, we find that after WWII, refrigerators were produced in mass quantities, making them affordable and widely available in the US. They popped up with new features like automatic defrosting and icemakers. “Combination refrigerator and freezer units were immensely popular. Throughout the 1970s, 1980s and into the 1990s, environmental concerns over the use of Freon were debated and studied. Because of its estimated effect on the environment, the government put tight restrictions on the use of Freon in refrigeration equipment.”

Ice and Thermal Driven AC Technology

Ice and Thermal Driven AC Technology

iceThermally-driven air conditioning is the next new technology that we wish to discuss further on behalf of your St Louis Refrigeration Sales near South County MO.  “Chromasun, based out of North Sydney, as in Australia, makes a thermally-driven chiller that provides a low-cost alternative to conventional air-conditioning units, which are electrically driven.”

That seems like a lot to wrap your head around, but essentially these chillers make use of solar energy that, when running short, can be supplemented by natural gas and that lends itself to a greener route and also adds significant value to our discussion about renewable energy in the St Louis Refrigeration Sales world. The company mentioned above makes it own solar panels that generate a high enough temperature to drive a double-effect chiller, which it describes as its most effective system. According to our most recent research on the subject on behalf of your St Louis Refrigeration Service near South County, the company’s double-chiller system is said to provide more cooling than comparative photovoltaic systems, and eliminates electricity costs.

Another cool concept is the ice powered air conditioner. “Ice Energy, based out of Glendale, Calif., uses an ice-powered air-conditioning unit called the Ice Bear to cool buildings and in most cases, reduce a building’s total net energy consumption.”  Keeping up as best we can on the latest technology, your St Louis Refrigeration Maintenance and Sales near South County found the following information worth sharing for green HVAC and Refrigeration evidence in our neck of the woods.   “In a very abbreviated description, the Ice Bear works by freezing 450 gallons of water in a tank overnight and making that available for cooling the next day. When the Ice Bear is switched from its Ice Charging to Ice Cooling mode, it provides cooling for up to six hours. After its ice has melted, the job of cooling reverts back to the building’s conventional commercial A/C unit, which is why the Ice Bear works in conjunction with a conventional unit. The company describes the product as the first effectively loss-less energy solution.”

Commercial Refrigeration Brand Decision

Commercial Refrigeration Brand Decision

brandWhether you are buying your first one or setting out to replace what you already have, buying restaurant equipment, such as commercial refrigeration in St Louis near O’Fallon MO, can be a hassle that leaves you frustrated to say the least.  There are some basic tips that we intend to share, when it comes to shopping for your St Louis Refrigeration near O’Fallon, we hope it helps ease the process.  In this post, we cover the importance of putting some stock in the brand of refrigeration you choose.

Be aware of the brand. “Like most products you buy, your commercial refrigerator’s brand matters. There are a lot of manufacturers out there, so it’s important to zero in on a manufacturer you know you can trust.” There will be different commercial refrigeration brands focused on a variety of things.  Some will be quality focused, but may also be higher priced.  Others will be value focused with the price being the most affordable part, but may sacrifice some features or quality.

According to the research we did on behalf of your Refrigeration Sales and Service in St Louis, the following is true, “Bottom line: every manufacturer has its niche. True, Turbo Air, and Delfield are three well-known and trusted names in the refrigeration biz that are worth putting your stock in.” Don’t forget that each of the brands deemed safe bets, also often have used models floating about that are worth consideration.  “Because these brands are trusted to last a long time and are of such high quality, it is often beneficial for restaurants to purchase them as pre-owned equipment. This will save you money, while not compromising quality.”  Most places, like your Refrigeration Sales in St Louis will also guarantee their sale of whichever refrigerator you buy for a minimum of 30 days or longer.

Refrigeration History Elaboration

Refrigeration History Elaboration

historyDid you know that the Chinese harvested ice from rivers and lakes as early as 1.000 BC in the name of primitive refrigeration?  They even had religious ceremonies for filling and emptying ice cellars. That’s not all.  Hebrews, Greeks, and Romans placed large amounts of snow into storage pits and covered it, insulating material like grass, chaff, or branches of trees. They actually used these pits as well as snow to cool beverages, according to our recent research on behalf of your St Louis Refrigeration Maintenance near Sunset Hills MO. “Egyptians and ancient people of India would moisten the outside of the jars and the resulting evaporation would cool the water that was inside of the jars. The first group of people to use cold storage to preserve food was Persians. They invented Yakhchal, a type of an ice pit.”  The history of refrigeration is a very interesting subject with vast effects from one end of the world to the other.

According to our studies done on behalf of your St Louis Refrigeration Sales, we learned that ice harvesting was the only method of food refrigeration for centuries.  In fact, in 18th century England, servants collected ice in the winter and were putting it into icehouses. “Icehouses were places where the sheets of ice were packed in salt, wrapped in flannel, and stored underground to keep them frozen until summer. In the 19th century, the first ice boxes started appearing in England. At that time, the first commercial ice started appearing with spreading of ice-storehouses and iceboxes. Frederic Tudor started harvesting ice in New England and shipping it to the Caribbean islands and to the southern states. At first he had ice wastage of 66% but with better insulated ships he reduced the waste to 8%. He expanded ice market and by the early 1830s ice became a mass-market commodity.”

We hope you have enjoyed this lesson on the history of refrigeration brought to you by your St Louis Refrigeration sales and repair near Sunset Hills.

 

The History of Refrigeration

The History of Refrigeration

historyToday, on behalf of your St Louis Refrigeration sales and install near Maryland Heights, we have decided to explore the history of the subject at hand.  First, we ought to define it as much as we can from the start.  In its most basic form, refrigeration is a method in which work is done to remove heat from one location to another. Refrigerators, then, are machines, sometimes household appliances, sometimes commercial, which are used for such a purpose and are generally used to keep food fresh longer. Although they are a relatively modern invention, people have been attempting to extend the life of food via freshness by keeping it at lower temperatures for thousands of years.

“History of refrigeration is long and refrigeration changed along the way from the pretty primitive yet ingenious to modern technology which allowed people to have refrigerators in their house and not depend on nature.”   Some of the basic, yet pertinent facts to cover on behalf of your refrigeration sales and service in St Louis are as follows, “…may look like mundane machines that everyone has in their home and that work on simple physical laws that work since the beginning of time but that is not all that can be said about them.”

The invention of the refrigerator is a good place to land and wrap up for now, only to pursue the topic of refrigeration history in the next post as well, in more details.  “One showed how with simple apparatus temperature can be lowered artificially; the other held the first patent for a refrigerator. Both are part of the history of artificial refrigeration and without them who knows how the world would look.”  For a more complete discussion about refrigeration and its history, please feel free to look up and read our next post on behalf of your St Louis Refrigeration Install near Maryland Heights MO.

Avoid Refrigeration Repair

Avoid Refrigeration Repair

Writing on behalf of your refrigeration sales and service in St Louis near Overland, we want to look specifically at the importance of maintenance that you can do at home in order to avoid unnecessary expense in repairs and early replacement of your St Louis Refrigeration.  We start the process with the subject of cleaning.  “Looking to clean your appliances?  Your refrigerator, with its expired condiments, corner grime, and dusty condenser coils, should be the first project you take on. Here are some step-by-step instructions on making your fridge look and perform like new, and tips on how to keep it that way year round.”

You’ll need to likely allow yourself anywhere from 30 minutes to an hour and a half in order to fully clean your St Louis Refrigeration near Overland MO.  “Scrubbing down your fridge right before you go to the grocery store is a perfect time, as it will have the least amount of contents in it.”

Most people will want to power down the refrigerator before cleaning it so you can conserve energy when you are in the process of cleaning it, unless you are planning to keep it closed a lot.  “Because your refrigerator will be open while you’re cleaning, you’ll want to power it down and conserve energy. Loosen the bulb in your fridge until it goes out. Then, set the temperature dial to “off” and unplug it.”  Remove all of the food and place it all in a cooler, or just leave it on the counter if you are feeling fast and lucky.  Toss stuff that is expired or close to expiring or keep it, again, if you are feeling lucky.  Stay tuned to this chain of articles to continue with the advice we have to offer on cleaning your refrigeration in St Louis near Overland MO in order to avoid unnecessary repair and maintenance.

 

Keeping Your Refrigeration Healthy

Keeping Your Refrigeration Healthy

refrigerationAlong the same lines as our previous post where we introduced the fact that restaurant equipment in St Louis, including and especially commercial refrigeration, has a bad and a worse time of breaking down, we will continue our discussion here in terms of the details surrounding such a disaster.  Form one online reputable source of restaurant equipment information, we gain the following two cents, “If you’ve been in the business for a while, you’ve certainly experienced the anxiety (even panic) that occurs when a critical refrigeration unit goes down during a busy dinner shift. You can lose thousands of dollars in wasted product and lost business in a very short period of time. Not to mention the repair bill, which can often cost you double if it happens at night or a weekend, which of course it will!”

Luckily, avoiding commercial refrigeration repair isn’t as impossible as it may seem as most breakdowns of commercial refrigeration equipment can be prevented with simple regular maintenance, such as what is offered at your Refrigeration Maintenance and Sales in St Louis near Fairview Heights IL. You’re probably aware that your heating and air conditioning equipment needs to be cleaned and inspected twice each year. But many restaurant owners don’t realize that their refrigeration equipment also needs to be maintained and cared for on a regular basis in order to continue to be reliable to your restaurant business in St Louis MO near Fairview Heights IL.

In the post upcoming, we will cover an actual list of things to take care of on a routine basis in order to keep your refrigeration in St Louis MO and other commercial restaurant equipment in top running condition in order to keep your business as healthy and profitable as it can be for as long as you see fit.

 

Commercial Refrigeration Selection

Commercial Refrigeration Selection

refrigerationWe set out recently, yet not for the first time, to research the subject of Refrigeration for your commercial kitchen in St Louis near Chesterfield MO.  A necessity in the food industry, a commercial refrigerator can have many different facets attached, all of which worth consideration.  “Commercial refrigerators are a necessity in the food industry. They keep diners safe from harmful bacteria growth, and they keep your ingredients fresh. Every restaurant can increase the quality of their food and maintain safe food temperatures with a proper refrigeration solution.”

There exist several common guidelines for your consideration regardless of your kitchen.  We wanted to research some of them to help you in the search on behalf of your St Louis Refrigeration Sales and Service near Chesterfield MO.  Where will the refrigerator go?  This is a great first question to ask.  “The original design of your facility should determine where refrigeration should be located in your kitchen.”   What you’re your chef be creating in your St Louis Restaurant kitchen?  How much space can you offer for a refrigerator?  Are there any menu items that require freezer space?  If so, how much?  Then, the same question for the refrigeration space must be asked as well.  “The quantity of storage for uncooked and pre-cooked menu items” must also be determined before buying your next St Louis Refrigeration near Chesterfield MO.  The quantity of food is a question to ask.  Also, from your Refrigeration sales and service in St Louis, the questions regarding food quantities over set amounts of time, were all deemed pertinent.

Also important to examine before deciding upon your next St Louis Refrigeration near Chesterfield MO is the planning portion of ingredient distribution and movement.  “Planning: How ingredients move from refrigeration to service, or how they move from refrigeration to the prep or cook line. How are they returned to refrigerated storage?  Will the refrigerator be near a cook line or grilling station? How accessible are the unprepared foods to the line?”  These and many more questions are all applicable to the final decision making process when you set out for your next St Louis Refrigeration Sale near Chesterfield MO.

Preventing Food Poisoning With Proper Refrigeration

Preventing Food Poisoning With Proper Refrigeration

food poisoningFrom the desks of those who focus on bringing you the latest information on the commercial refrigeration sales in Ladue, we thought a great subject to cover would be in the realm of leftovers and how long they can and should be kept safely in your refrigerator.  Like so many things, the answer will vary by food type and, believe it or not, the quality of the refrigeration in your St Louis restaurant, however there are still guidelines to heed.  According to what we read from onine sources the following is true, “Leftovers can be kept for three to four days in the refrigerator. Be sure to eat them within that time. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.”

If you choose to exceed this time (some are more risk-takers than others), then you run the chance of getting food poisoning — also called foodborne illness.  Such an illness is caused by harmful organisms, like bacteria in contaminated food. “Because bacteria typically don’t change the taste, smell or look of food, you can’t tell whether a food is dangerous to eat. So if you’re in doubt about a food’s safety, it’s best to throw it out.”  I found the above statement, but must disagree to an extent since I, personally, have a nose that smells anything.  That is not the norm, however, and especially where restaurants are concerned, if you make excess and wish to serve it later, after storing it in your St Louis Refrigeration near Ladue MO, it is much better to be safe than sorry where other people are concerned, especially paying customers.

Also, remember the following for prevention purposes, “Fortunately, most cases of food poisoning can be prevented with proper food handling. To practice food safety, quickly refrigerate perishable foods, such as meat, poultry, fish, dairy and eggs — don’t let them sit more than two hours at typical room temperature or more than one hour at temperatures above 90 F (32 C). Uncooked foods, such as cold salads or sandwiches, also should be eaten or refrigerated promptly. Your goal is to minimize the time a food is in the “danger zone” — between 40 and 140 F (4 and 60 C) — when bacteria can quickly multiply.”