Supermarket Perimeter - April 2019 - 59

INSIDER
SPOTLIGHT

Value-added seafood

PACKAGING

OPERATIONS

Sous vide

Controlling Shrink

REFRIGERATION
AND FREEZING

by Ryan Atkinson

WHETHER A FACILITY IS
PRODUCING SIDE SALADS,
ENTREES OR BAKED GOODS,
reliable refrigeration and freezing
systems are crucial for maximizing product integrity. Not only
do these systems need to run
precisely in order to keep the food
as fresh as possible, they also have
to do so while not consuming too
much energy and, in turn, money.

Controlling humidity

ZEROZONE

When it comes to bakeries, managing humidity levels is critical,
says Brent Dyess, president of Refrigeration Design Technologies,
based in Waxahachie, Texas. After
baking, cakes especially need the
proper humidity level in order to
make it onto retailers' shelves in
prime condition.
"Wedding cakes, bundt cakes,
birthday cakes - they all should
be stored properly in order to
maintain ideal conditions in the

short periods they're stored,"
he says.
Different aspects of a cake
can react differently to humidity,
making the proper environment
even more important. Too much
humidity in the actual cake can
cause it to spoil quicker, while too
little humidity will leave you with
a crumbly, dried out cake. And
then there is fondant, which is
highly sensitive to humidity.
"Cakes need to be stored in a
cool, dry environment," Dyess
says. "RDT's Environmental
Controller can control humidity
levels as needed, regardless of
what's being stored or what the
desired humidity levels might
be. This controller allows for
precise humidity control and also
allows for remote monitoring and
control, alarm notification via text
or e-mail, performance graphs,
and energy savings through more
efficient system control."

Staying efficient
Cooling or freezing baked goods
and other foods requires a lot
of energy. And a lot of energy
means a lot of money.
Zero Zone - a North Prairie,
Wisconsin-based manufacturer of refrigeration systems for
production facilities and retailers
- suggests collecting data about
the energy your refrigeration
equipment is using by referring
to component specification
sheets. That info can be used to
verify that the equipment is operating at the specified temperatures. If not, the controls could

PROFILE

Anthony & Sons Bakery

be set too cold, or an iced coil or
low refrigerant charge could be
causing a performance issue.
Zero Zone says its ColdLoop
CO2 systems use less HFC refrigerants that traditional direct
expansion systems. The systems
can reduce leak potential by as
much as 20% compared to traditional refrigeration systems, the
company says.
RDT, meanwhile, offers the
Scroll Digital compressor in the
Eco-Cool system, which the
company says offers precise
control of individual compressors, allowing an application that

ZeroZone says its ColdLoop systems can reduce leak potential by as
much as 20% compared to traditional refrigeration systems.

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APRIL 2019 - 59


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Supermarket Perimeter - April 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - April 2019

Supermarket Perimeter - April 2019
Editor's Note - Marketing food — and values
Contents
The Wire - Supermarket openings up 30% in 2018
NPD: Millions of consumers ready to try meal kits
Breakfast driving global growth
Consumer perceptions of ‘clean’ are changing
Doing well, doing good
Partners in health
Strengthening the supply chain
Bakery - Single-serve success
Cakes
Deli - Soup & salad bars
Chicken packaging
Meat & Poultry - Meating of the minds
Beef marketing trends
Produce - Produce butchers
Tree fruit
Seafood - Traceability and transparency
Food Safety - Controlling slips & falls
Commissary Insider - REFRIGERATION AND FREEZING
SPOTLIGHT - VALUE-ADDED SEAFOOD
PACKAGING/TECHNOLOGY - SOUS VIDE
OPERATIONS - CONTROLLING SHRINK
PROFILE - ANTHONY & SONS BAKERY
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - 2
Supermarket Perimeter - April 2019 - Editor's Note - Marketing food — and values
Supermarket Perimeter - April 2019 - Contents
Supermarket Perimeter - April 2019 - 5
Supermarket Perimeter - April 2019 - Consumer perceptions of ‘clean’ are changing
Supermarket Perimeter - April 2019 - 7
Supermarket Perimeter - April 2019 - Doing well, doing good
Supermarket Perimeter - April 2019 - 9
Supermarket Perimeter - April 2019 - 10
Supermarket Perimeter - April 2019 - 11
Supermarket Perimeter - April 2019 - 12
Supermarket Perimeter - April 2019 - 13
Supermarket Perimeter - April 2019 - Partners in health
Supermarket Perimeter - April 2019 - 15
Supermarket Perimeter - April 2019 - 16
Supermarket Perimeter - April 2019 - 17
Supermarket Perimeter - April 2019 - Strengthening the supply chain
Supermarket Perimeter - April 2019 - 19
Supermarket Perimeter - April 2019 - Bakery - Single-serve success
Supermarket Perimeter - April 2019 - 21
Supermarket Perimeter - April 2019 - 22
Supermarket Perimeter - April 2019 - 23
Supermarket Perimeter - April 2019 - Cakes
Supermarket Perimeter - April 2019 - 25
Supermarket Perimeter - April 2019 - 26
Supermarket Perimeter - April 2019 - 27
Supermarket Perimeter - April 2019 - Deli - Soup & salad bars
Supermarket Perimeter - April 2019 - 29
Supermarket Perimeter - April 2019 - 30
Supermarket Perimeter - April 2019 - Chicken packaging
Supermarket Perimeter - April 2019 - 32
Supermarket Perimeter - April 2019 - 33
Supermarket Perimeter - April 2019 - 34
Supermarket Perimeter - April 2019 - 35
Supermarket Perimeter - April 2019 - Meat & Poultry - Meating of the minds
Supermarket Perimeter - April 2019 - 37
Supermarket Perimeter - April 2019 - 38
Supermarket Perimeter - April 2019 - 39
Supermarket Perimeter - April 2019 - Beef marketing trends
Supermarket Perimeter - April 2019 - 41
Supermarket Perimeter - April 2019 - 42
Supermarket Perimeter - April 2019 - 43
Supermarket Perimeter - April 2019 - Produce - Produce butchers
Supermarket Perimeter - April 2019 - 45
Supermarket Perimeter - April 2019 - 46
Supermarket Perimeter - April 2019 - 47
Supermarket Perimeter - April 2019 - 48
Supermarket Perimeter - April 2019 - 49
Supermarket Perimeter - April 2019 - Tree fruit
Supermarket Perimeter - April 2019 - 51
Supermarket Perimeter - April 2019 - Seafood - Traceability and transparency
Supermarket Perimeter - April 2019 - 53
Supermarket Perimeter - April 2019 - 54
Supermarket Perimeter - April 2019 - 55
Supermarket Perimeter - April 2019 - Food Safety - Controlling slips & falls
Supermarket Perimeter - April 2019 - 57
Supermarket Perimeter - April 2019 - 58
Supermarket Perimeter - April 2019 - Commissary Insider - REFRIGERATION AND FREEZING
Supermarket Perimeter - April 2019 - 60
Supermarket Perimeter - April 2019 - 61
Supermarket Perimeter - April 2019 - SPOTLIGHT - VALUE-ADDED SEAFOOD
Supermarket Perimeter - April 2019 - PACKAGING/TECHNOLOGY - SOUS VIDE
Supermarket Perimeter - April 2019 - 64
Supermarket Perimeter - April 2019 - 65
Supermarket Perimeter - April 2019 - 66
Supermarket Perimeter - April 2019 - 67
Supermarket Perimeter - April 2019 - OPERATIONS - CONTROLLING SHRINK
Supermarket Perimeter - April 2019 - 69
Supermarket Perimeter - April 2019 - PROFILE - ANTHONY & SONS BAKERY
Supermarket Perimeter - April 2019 - 71
Supermarket Perimeter - April 2019 - Product Showcase
Supermarket Perimeter - April 2019 - Advertisers
Supermarket Perimeter - April 2019 - Fresh Takes
Supermarket Perimeter - April 2019 - 75
Supermarket Perimeter - April 2019 - 76
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