Chillers

Absorption chillers have been around for more than 75 years, with several thousand chillers operating successfully all over the world today. Yet myths about cost, operation and performance surround this technology, particularly in North America. Look beyond the myths and you’ll discover absorption cooling technology can be efficient, cost-effective, flexible and reliable.

Compressed air systems are present in almost all industrial processes and facilities. They have been correctly identified as an area of opportunity to reduce electrical (kW) energy costs through measures like reducing compressed air leaks and identifying artificial demand and inappropriate uses. Water-cooled air compressors can also be significant consumers of water and reducing these costs can represent a second area of opportunity.
Temperature control of the musts during the fermentation process is required for the production of high quality wines. Alcoholic fermentation is the chemical reaction in which yeast is used to transform the natural sugars of the fruit into alcohol. The heat generated by this exothermic reaction has to be managed. If must temperatures are allowed to reach the 85°F to 105°F range the reaction will be stopped. This results in high sugar content and an unstable product that requires the addition of sulphur dioxide (SO2) to allow it to be stored without spoiling. In general, optimal fermentation temperatures are 65°F - 68°F for white wines and 77°F for red wines.
Industrial plants are major consumers of water. Water is used in many processes. Sustainability projects focus on reducing the consumption of water and the energy-costs associated with cooling water so it may be effectively used.