Scanning the Supermarket and Restaurant Horizons

HVACR news and advances from two dynamic market sectors

There is always plenty of activity taking place on the HVACR side of the supermarket and restaurant industries. Here’s a quick look at eight items of note.



When the word green is in a restaurant’s name, sustainability had better play a significant part in that diner’s culinary story. After all, when patrons visit a green restaurant, they expect a dining experience in an environment that exudes green and supports sustainable principles.

The Green Sage Café, with three locations in Asheville, North Carolina, embraced this challenge by collaborating with Refrigeration Design Technologies (RDT) to implement an eco-friendly refrigeration system design. RDT provides the food service industry with advanced refrigeration rack systems, refrigeration monitoring devices, and intuitive defrost control systems.

At Green Sage, RDT provided one of its Eco-Cool refrigeration systems, based on the Copeland Scroll Digital™ compressor.

The system minimizes the compressors needed to provide refrigeration, servicing eight fixtures in the café’s medium-temperature suction group with one 4-horsepower (hp) Copeland Scroll Digital compressor that has the ability to digitally modulate capacity from 10-100 percent.

“Instead of eight compressors kicking on and off, pulling full run-load amps each time, you have a single compressor running at only the capacity needed to meet the load,” said Brent Dyess, president, RDT.

Dyess originally estimated the system would provide the restaurant up to 30 percent in annual energy savings, but a UL energy study comparing a multiplex system (with one Copeland Scroll Digital compressor servicing six fixtures) to a conventional system found savings of 48 percent.

In addition, placing the Eco-Cool unit outside the restaurant and removing condenser surface areas that are present on each fixture in conventional systems eliminated 53,856 Btuh of heat, which is the equivalent of 4.5 ton of air conditioning.

The Eco-Cool system also captures its waste heat and diverts it into a heat exchanger that provides heat for the restaurant’s hot water tank.

The Eco-Cool refrigeration system — along with other sustainable elements, such as solar panels, energy-efficient dishwashers, and LED lighting — helped the Green Sage Café earn recognition from the Green Restaurant Association as a certified green restaurant.

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