In today's ever-evolving landscape of foodservice, consumers place a greater emphasis on sustainability. Whether it's energy consumption or the sourcing of ingredients, the ethical and economic impacts of sustainable choices are shifting consumer preferences as it relates to restaurants and foodservice choices. This change in consumer values has catalyzed a profound transformation in the way foodservice establishments operate, placing sustainability at the forefront.
Two changes Thermo-Kool has made to solidify their dedication to sustainability is the change in blowing agent in walk-in cooler/freezer panels and the switch to R-448 refrigerant in our blast chillers and shock freezers.
- Solstice® zd (or R-448a) is a non-flammable, ultra-low GWP replacement for R-123 for low pressure centrifugal chillers. It has a GWP of 1 which is 99.9% lower than R-245fa, making it an environmentally preferable alternative in applications such as Organic Rankine cycle (ORC) and high temperature heat pumps.
- Solstice® N40 (or R-1233zd) is a non-flammable, reduced GWP HFO refrigerant for new supermarkets or R-404A retrofits, especially low- and medium-temp refrigeration. It has a GWP of 1273 and provides 68% GWP reduction and around 15% lower energy consumption compared to R404A. It is listed under the U.S. EPA's SNAP program to replace ozone-depleting substances.
Both products showcase cutting-edge refrigeration solutions but also epitomize a commitment to responsible and environmentally friendly cooling practices, echoing the industry's progressive stride towards a more sustainable and eco-conscious future.
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The reality is that environmental and economic concerns are generally aligned. When you look at the use of energy-conserving foodservice equipment, for example, it will almost certainly provide a significant return on investment over the lifetime of the unit. Blast chillers, through energy savings and the reduction of food waste, are ideal for achieving both the environmental and economic impact within a restaurant or foodservice operation.
Discover those economic efficiencies and ecological, shedding light on the pivotal role blast chillers can play in mitigating food waste. As we navigate this section, we've provided a significant number of resources that depict blast chillers, not just in their role for culinary innovation but also in their position to foster a conscientious and sustainable approach to foodservice operations.
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Food waste statistics show that we waste as much as 40 percent of our food supply. Much of that results from stored foods, mainly produce like fruits and vegetables, that have gone bad. Ethylene gas is the primary reason these types of foods spoil, so removing that gas from a walk-in cooler can help extend shelf life and reduce food waste. How? With Bluezone technology and their partnership with our team at Thermo-Kool.
With Thermo-Kool and Bluezone by Middleby, ultraviolet technology emerges as a beacon of hope. By harnessing the power of UV light, this technology inhibits ethylene and other pathogenic microorganisms, extending the shelf life of produce and mitigating the pervasive issue of food waste, showcasing how our innovative partnership not only preserves perishables but also set new standards for sustainability in commercial refrigeration.
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