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Posted: Dec 15, 2015

Key Design Points For Energy Savings In Refrigerated Facilities

By Steve Mauro

So where should designers and specifiers start when looking to reduce energy usage in refrigerated facilities? Focus on the equipment, the walls, the doors? The correct answer is all of the above...and more. Those involved with existing facilities should begin with an energy audit while new projects should make energy efficiency an integral part of the design process. In either instance, below are some key areas where refrigerated facility owners, designers and specifiers should focus.

Posted: Nov 17, 2015

IMPs Show Their Worth When Designing For Food Safety

By Steve Mauro

Food safety failures are no joke. They can cause serious health complications for the infected consumer, not to mention deliver reputational and financial blows to the responsible business.

Posted: Oct 20, 2015

The Food Production "Cold Chain" And A Food-Safe Sanitary Facility Design

By Steve Mauro

An ounce of prevention is worth a pound of cure. That philosophy forms the underlying foundation for current food safety regulations in the United States. Refrigeration plays an important role in ensuring the food Americans prepare and consume is safe to eat, but keeping food cold is one of the major challenges in the cold storage supply chain.

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