If we would like to reduce the amount of refrigerant in the cooling system and limit the fluctuations in temperature of your fresh produce, we take an extra step: we transfer the cold of the refrigerant to a cooling agent. The refrigerant will then only be found in the machine room and the cooling agent transports the cooling capacity through your building and to the cold rooms.
A much used cooling agent is water, or a water-glycol solution if the temperature of the process is close to 0°C. For lower temperatures CO2 is an ideal cooling agent. A combination of CO2 as agent and NH3 as refrigerant is recommended for freezing. This could also open up possibilities to receive funding.
The choice of refrigerant and cooling agent will be made by our sales engineer, together with you and supported by sample calculations and pay-back periods, to ensure a responsible decision.