Viking Cold is honored to be the Platinum Winner of The Cleanie Awards Project of the Year for our storage and demand management project with Massachusetts utility Eversource. The awards program recognizes innovation excellence, business leadership, and superior programs within the cleantech and renewable energy sectors. The project involved the installation and commissioning of TES systems to store refrigeration energy and facilitate 1.3 MW of energy demand reduction across eight customer facilities, without requiring any additional real estate for the system components. The average size of the cold storage facilities in the program is approximately 50,000 square feet, with the largest being 157,000 square feet. The end-user customers of the program included Sysco (the world’s largest foodservice distributor), Americold (the world’s largest third-party cold storage company), Greater Boston Food Bank, and multiple frozen food processing companies.

On the MarketScale Energy podcast, President & CEO James Bell explores risk reduction in the cold chain. Dealing with frozen food has a lot of inherent risks: which include the enormous and continuous energy required to safely store frozen food, the variable and continually increasing energy prices, potential loss of power due to increasingly more common natural disasters, refrigeration system mechanical failures, and ultimately liability for lost or damaged product. Thermal Energy Storage (TES) can address each of these issues to add resiliency and efficiency, as well as reduce risks in the storage of frozen food applications.

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Food Processing Magazine has published an eHandbook outlining new technologies that food processors can use to improve food safety and food quality in their operations.  A number of new food processing technologies and their benefits are described including the food quality and energy-saving benefits of thermal energy storage.

Those in the cold storage biz know that more thermal mass inside a freezer allows that freezer to float, or flywheel, longer without active refrigeration. But is food the right thermal mass to use to cut energy costs?  Can flywheeling periods be even longer?  Can more energy be saved?  Can it be done without using food as the thermal battery?  Read the full article published on FoodDive.com to learn how thermal energy storage improves the economic benefits of flywheeling without requiring additional energy or risking the quality of the food we put on our tables every day.

Viking Cold is proud to have been selected as one of Food Logistics’ annual Top Green Providers for the third year in a row.  We love that we are again being recognized for improving sustainability, adding resiliency, and better protecting food throughout the global cold chain. This year’s list showcases companies that have found new ways to promote sustainability throughout their operations and for their customers. Winners consists of 3PLs, technology companies, transportation providers, cold storage providers and many more that have upped their game to become leaders in the sustainable global food supply chain.

The May 2019 edition of Food Logistics includes an article outlining the risks of using frozen food as a battery for flywheeling. The article also discusses using Viking Cold’s Thermal Energy Storage systems as an alternative temperature capacitor to achieve even better flywheeling results, reduce the risks of flywheeling, and provide additional benefits. Utility-sponsored programs that can subsidize or entirely cover the system and installation costs are also discussed.

Do you know what Scope 3 emissions are? If you own or manage a warehouse then you should understand what these customer requirements are and how to meet them to keep your current customers and attract new customers. SupplyChianDive.com published an article about the increasing demand from CPG, retailers, and end consumers for distribution partners to become more sustainable and how warehouse operators can meet Scope 3 emissions standards.

Food and beverage manufacturing magazine Food Processing has published an article outlining innovations that improve refrigeration systems in food processing and food storage. Viking Cold’s thermal energy storage system is highlighted as one of the technologies providing efficiency and improving refrigeration operations.

ProFood World, a leading food and beverage manufacturing publication, recognized Viking Cold’s Thermal Energy Storage technology as one of the technologies empowering food producers to lower energy costs and to help reach corporate responsibility and sustainability goals.

Modern Equipment Manufacturer covers the news, trends, and advancements being made in the manufacturing and cloud-enabling of equipment. They interviewed Viking Cold’s Vice President of Sales & Marketing, Collin Coker, after his presentation at the ASHRAE Winter Conference in Atlanta. Read the article about how Thermal Energy Storage is improving the cold chain by increasing refrigeration efficiency and providing valuable insight and data to food producers, foodservice distributors, and cold storage companies around the world.