When it comes to meeting strict refrigeration needs, dairy and food processing facilities know a thing or two.
Fresh milk is both incredibly common in the American diet and one of the most perishable products around. To stay safe, milk must be received at 45°F or lower and chilled to 41°F or lower. Every hour of every day, many thousands of gallons of milk depend on the work of industrial refrigeration compressors.
Carrier commercial compressors are among the most trusted in the United States. Founded in Farmington, Connecticut in 1915, Carrier arose from Willis Carrier’s development of the first modern air conditioning system out of a Brooklyn-based printing plant in 1902.
That innovation changed American culture, setting the stage for large, air conditioned movie theaters and other fun escapes from the grueling heat of summer. To this day, the American South and Southwest wouldn’t be the same without Carrier.
With about 218 billion pounds of milk produced every year, America’s dairy farms need plenty of refrigeration power. Milk should be received at 45°F or less and immediately cooled to 41°F. Milk has some of the most stringent refrigeration requirements of any agricultural product out there.
Have you ever wondered about how cheese makes the journey from the farm to your table?
Americans love cheese. In 2018, the U.S. Department of Agriculture reported the average American consumed approximately 15 pounds of American cheese alone. The average person could also be expected to eat about 22 pounds of non-American cheese, including pizza mainstays like mozzarella.
In fact, the numbers suggest mozzarella is now unassailable as America’s #1 cheese.
Dairy farming is one of the most complex supply chains in modern agriculture.
Milk begins to go bad at any temperature above 40 degrees Fahrenheit. It is so sensitive to the air around it that even in one of the most thoroughly refrigerated environments, the grocery store, it is still important for personnel not to stack dairy products too high in display cases.
You might not think about it much, but bananas have changed a lot in the last few centuries!
Today’s sweet yellow bananas are a relatively recent development. Early bananas were green or red. They could be prepared using a wide range of cooking methods. They were also much smaller than the bananas on grocery store shelves today: Often less than half the size of sweet yellow banana.
In the years since the 1906 founding of the FDA, the meat packing industry has made tremendous strides in its safety and product quality. Today’s meat processing plants are extraordinarily advanced. They incorporate some of the most sophisticated commercial refrigeration and temperature control technologies of any industry.
Choice of compressor is one of the most important selections for any commercial HVAC or refrigeration system. Compressors come in a variety of styles, most with performance qualities very different from the conventional compressor using piston-based displacement.
The technology behind your compressor determines factors like its size, load capabilities, and working environment it is best suited for. On the other hand, your choice of compressor brand can make a big difference in overall maintenance and how to get expert help with the unit.
As winter rolls in, your commercial compressor has a whole new job to do.
Because of what a compressor does – compress refrigerant gas – it’s easy to think of it in terms of keeping your building cool. In warmer climates, such as South Texas and Florida, plenty of time and attention go to this function every year.
A compressor is the central component in any commercial HVAC or refrigeration system. It is both complex and large, requiring regular maintenance to sustain its efficiency over time. Without the compressor, the refrigerant gas cannot be raised to the appropriate pressure and won’t flow through the rest of the system.
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