The North America seafood industry had its annual get together this week at the Boston Convention and Exhibition Center with two co-located shows: Seafood Expo North America and Seafood Processing North America. While ammonia and nitrogen are often employed in the freezer systems displayed at the show, some exhibitors showcased systems using carbon dioxide.
We’re seeing more use of CO2,” said Andrew Ortman, vice president, sales & marketing, for Howe. “Sobeys in Canada uses our machine (with CO2) and we’re seeing more from them, as well as from Whole Foods.” Currently, about 90% of Howe’s icemakers are connected to HFC refrigeration systems, and 10% to CO2 systems.
The flighted freezer is difficult to control,” said Mark DiMaggio, Linde’s head of food & beverage industry. “With our new (Cryowave) freezer, you get more heat transfer, higher production and lower cost to operate.” In CO2 operations, the new system eliminates CO2 “snow” carryover and is easier to clean.
Processors want to eliminate ammonia in the processing area and use CO2 there,” said Bud Martinson, Mayekawa’s sales manager, freezer division. “The ammonia can then be isolated in the refrigeration room.” The dual-refrigerant system also can go to lower temperatures.
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