Outside air brings down chilling costs
Oct. 1, 2013
by Charlotte Atchley
Mechanical cooling traditionally uses a lot of energy to operate the refrigeration systems. To help bakers reduce some of that cost, IJ White Systems developed its Pure Air System that can use outside, filtered air to cool the product.
When the outdoor temperature and humidity conditions are right, such as in the fall or spring, filtered air from the outside is distributed through an internal duct system over the product zone to cool the product. The air is always filtered and the system can control condensation with its Auto Condensation Control technology. “If the air comes in too cold, we can warm it or temper it as needed,” said Peter White, president of IJ White.
In the summer when the outside air is too warm, the system can automatically close the air intake, and the Pure Air System converts to a traditional closed-loop recirculated-air cooling system.