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Food refrigeration - innovation in display cabinets


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Food refrigeration - innovation in display cabinets

Most cabinets available today are based on a traditional convective heat transfer system. This paper will demonstrate how innovations in integrated conductive / convective cooling mechanisms can now lead to a range of 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
  • The use of this cooling system could avoid the requirement for electric defrost, which is energy intensive.

The paper will be of interest to anyone involved in the design, manufacture, or purchase of food display cabinets, or carrying out research into heat transfer within food products.