gas compressor / screw / stationary / for food applications

In food and beverage processing, refrigeration absorbs heat from food products, machinery, personnel, the building envelope, ambient heat gains, and infiltration. Then the absorbed heat is typically rejected through condensers to ambient at temperatures ranging from 75°F to 95°F.

Simultaneously, 55°F water is heated to temperatures from 145°F up to 195°F or higher, through the burning and consumption of fossil fuels, for cleaning, scalding and cooking purposes. Since the inception of industrial refrigeration in the 1860's, processors have realized two opposing paths of energy across the boundaries of their facilities: refrigeration heat energy out, fossil fuel heat energy in.