Supermarket Perimeter - April 2019 - 60

EQUIPMENT

Preventing downtime
with freezers

RDT's EcoCool operates
refrigeration fi xtures on
just two compressors.

would typically require eight to
10 compressors to instead use
only two.
"Instead of numerous compressors cycling on and off, RDT
uses a single digital modulating
compressor that can be multiplexed to numerous walk-in
compartments," Dyess says.
"The digital compressor operates
at 100% during high demand
requirements and can modulate
down to 10% capacity at low
demand requirements. As the
capacity modulates, the energy

Bakers are running their freezers
harder and longer to maximize
throughput and keep up with
growth. It's not unusual for
continuous production runs to
last 10 to 12 days - and in some
cases longer - between routine
cleaning and regular checkups
due to enhanced sanitary design
and advances in technology.
In recent years, one game
changer that allows for a longer,
ongoing operation involves new,
more energy-efficient technology
for sequential defrosting coils in
spiral freezers.
"We're doing defrosting in a
very unique way with technology
that is engineered to mechanically isolate individual coils," Peter
White, president of Farmingdale,
New York-based IJ White
Systems, told Baking & Snack, a

IJ White uses coil isolation technology to help prevent unnecessary
downtime during defrosting cycles.
60 - APRIL 2019

sister publication of Supermarket
Perimeter.
"We use coil isolation technology to segregate individual coils
that are in defrost," he continued. "Older, traditional designs
required extensive horizontal
decking requiring multiple access
doors and ladders. This additional
internal structure proves to be
problematic especially for cleaning and maintenance. Our system
is completely open, and we're
isolating our coils sequentially.
As one coil needs to be defrosted, it will shut down, and we go
through a defrost cycle."
Meanwhile in coolers, where
temperatures are not as brutally
cold as in freezers, bakers and
snack producers need to keep a
close eye on the condition of the
belt, says Craig Bartsch, general manager, belts, IPCO North
America, Totowa, New Jersey.
"The belt surface on both the
product and backside is actually
a map or a report about how well
the belt is performing," he says. "If
there's wear on the bottom of the
belt, something is scraping on it.
Maybe the unit is out of alignment or the belt tracker is not
working accurately."
Anthony Salsone, sales
engineer for Roosevelt, New
York-based G&F Systems, suggested that a good preventive
maintenance checklist includes
inspecting all components for
wear, ensuring the spiral belt is
free from obstructions, verifying
all safety sensors are operable
and looking at all bearings and
rollers for proper alignment and
lubrication.
Before ramping up an operation for the day, Erik Fihlman,
program manager, bakery and
prepared foods for Linde LLC,
headquartered in the U.S. in
Bridgewater, New Jersey, recommended taking a few extra
minutes to double check that

www.supermarketperimeter.com

REUSING
HEAT
In the process of cooling
or freezing, something
has to happen with all
the heat that has been
extracted from a space.
Heat reclamation is the
process of capturing that
excess heat and reusing
that heat to serve another purpose. For example,
a refrigeration system is
designed to remove heat
from walk-in coolers
and freezers. That heat
rejection is typically
disposed of outdoors,
but it can be harnessed
as reusable energy back
into the operation.
Heat reclaim can be utilized a number of ways.
Under-the-floor heating
and pre-heated water for
dish machines are the
typical applications. On
larger walk-in freezers,
the foundation slab of
the freezer must be
heated to avoid expansion and contraction of
the slab. Heat discharge
from the walk-ins can be
sent by a heat exchanger
through PEX tubing to
heat the slab.

everything is running properly.
"If you start with conditions
that optimize the freezer from the
start, you'll have a much better
day at production," he says. "If
you start at suboptimal conditions and begin running product,
you're playing catch-up all day
long."

REFRIGERATION DESIGN TECHNOLOGIES, IJ WHITE SYSTEMS

output decreases proportionally.
A third-party UL test confirms
that our Eco-Cool saves 48% in
energy cost at 90° F ambient
conditions."


http://www.supermarketperimeter.com

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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