Viking Cold has been included by Food Engineering in an article looking at leading innovators in the field of food refrigeration.
The Thermal Energy Storage (TES) system at the core of Viking Cold’s offering was incorporated within the industry title’s selection of new and exciting methods for temperature-controlled management of refrigerated and frozen foods.
Alongside mentions for Messer and Tippmann Innovation, the piece highlighted the growth in demand for TES as increasing numbers of processors and cold storage providers understand the energy-efficiency and cost-saving benefits that TES can bring.
Collin Coker, Vice President of Sales and Marketing, underlined the untapped potential for high energy users to “wring out more value with thermal energy storage”, using the system’s intelligence controls to reduce consumption at peak periods or when pricing levels are at a premium.
The benefits of TES listed by Food Engineering included that fact that it is environmentally friendly while providing a highly efficient, stable and resilient environment for protecting food products.
Coker went on to explain the versatility and low maintenance demands of the system, with the ability to install cells on top of racking in a diverse range of food environments, from smaller processors and walk-in freezers up to larger distribution centers.
At a Dreyer’s Ice Cream facility for Nestlé with a two-pallet position racking system and a lower roof, for example, cells could be incorporated into the design of the ceiling.
“They (the cells) sit up there. They do their thing. They act as a very sophisticated heat sink. There’s no mechanical interface or requirements,” Coker said.
Food Engineering is a monthly magazine and associated website that cover manufacturing technologies in the areas of processing, packaging, food safety, plant operations, material handling and automation.
Contact us for more information on how Thermal Energy Storage can bring greater control and cost-savings to your food processing environment.
