The Intermatic G8000 mechanical defrost timer provides a two-year warranty and up to six defrost events per day. The G8000 features heavy-duty silver-plated welded amp contacts and an encapsulated design to prevent dust and dirt buildup.
Intermatic’s new DTAV40VM defrost timer with voltage monitoring protects commercial refrigeration equipment from brownouts and short cycles. The all-in-one defrost timer is designed to replace over 40 voltage-specific mechanical defrost timers.
The Centinel™ Intelligent Defrost Control is an option with each of the company’s system arrangements. It is an electronically operated evaporator controller designed to save energy throughout the refrigeration cycle, help protect the equipment, and help protect the system owner’s product.
The Centinel™ Intelligent Defrost Control is an option with each of the company’s system arrangements. It is an electronically operated evaporator controller designed to save energy throughout the refrigeration cycle, help protect the equipment, and help protect the system owner’s valuable product.
Frost or ice buildup is a normal part of any freezer operation, and is removed by using heated defrost cycles at timed intervals. During normal operation, the amount of this buildup should not get to the point that problems will occur. However, in some abnormal circumstances, it can lead to problems.
Minimizing frost accumulations on refrigerator evaporator coils and fins, the Ice*Meister™ Model 9734-REFR optical defrost controller can be used in commercial walk-in refrigerators and reach-in refrigerated display cases, and other self-defrosting chiller systems in supermarkets, restaurants, school cafeterias, and more.
Empirical testing has shown that the optimum time to defrost is when the evaporator loses about 10 percent efficiency. Traditional methods of defrost, based on time, cannot ascertain this loss of efficiency and will either waste time and energy in excessive defrosting, or never fully defrost the evaporator.
A sign at one of the booths at the National Restaurant Association Show stated: “Being on the Food Page is Good. Being on the Front Page is Bad.” That concern was certainly the focus of the refrigeration-related exhibitors where drink and food safety were reflected in the quality of ice and the effectiveness of freezers and coolers.
Two refrigeration contractors were facing different challenges. In one situation, a restaurant in New York City needed to add refrigeration capacity for walk-in freezers and coolers, but in a constrained space. In another instance, a chain of restaurants was dealing with aging refrigeration equipment and the need to improve operating systems.
