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Supermarket energy efficiency management and monitoring


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Supermarket energy efficiency management and monitoring

Most cabinets available today to cool food are based on a traditional convective heat transfer system. However, innovations in integrated conductive / convective cooling mechanisms can lead to improvements including:

  • Improved heat transfer
  • Lower core food temperatures of approx 2.5 to 4.5K
  • Reductions in energy and capital costs
  • Improvements in food quality and shelf life

Furthermore, the use of this cooling system could avoid the requirement for electric defrost, which is energy intensive. This paper outlines the development of an innovative design based on this novel cooling system. It will illustrate how the performance of the novel system compared to the conventional convective system has been analysed, using a purposely-developed mathematical model and a series of practical tests.

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