Back in the early days of the 20th century, folks with sheet metal or heating needs could go to the phone and just dial 235 to reach the John Maier Co.
For state-siders who want to take some readings from Europe, here are some of the latest developments from the most recent International Trade Fair for Refrigeration, Air Conditioning, and Ventilation (in German, Internationale Facfhmesse Kalte, Klima, Luftung, or IKK).
I received a phone call a while ago from an individual who wanted to do some work on a malfunctioning domestic refrigerator and was seeking my help as editor of The Hotline, which answers service-related questions.
The recent IKK show in Nuremburg, Germany, once again sent signals about technological changes that could impact the way contractors in the United States do business.
The Refrigeration Service Engineers Society (RSES) is taking its extensive training programs and spreading them well beyond its membership base. During the society’s 65th Annual International Conference, Executive Vice President Robb Isaacs cited plans during 2003 to offer some 60 training seminars beyond those given within RSES.
The last swallow of a tasty drink is usually followed a few moments later with one last attempt to get the last few drops out of the glass or cup and into the drinker’s mouth. In some respects, that seems to be what is happening in the supermarket industry when it comes to energy efficiency.
Modern supermarkets offer fresh fruits, vegetables, meats, and seafood, often from distant locations. Rapid refrigerated transport ends up being an important part of the food delivery equation. Once fresh food products leave the farm or the processing plant, proper temperature control is essential.
There are not enough young people entering the industry. Technicians need more training. Those that are highly trained aren’t paid enough. And those problems exist overseas as well as in the U.S.
Once upon a time, small places to buy packaged food and drinks were called neighborhood grocery stores. Eventually chains came along to reinvent neighborhood establishments as convenience stores. Over the years, one constant has been the need for refrigeration.
Contractors who rely on supermarket work as a steady form of income may want to take note of some statistics emerging from that sector. Store owners want to know everything possible about their customers. Each year, the Food Marketing Institute (FMI) surveys those buyers to find out what they want. And some of what they want relates directly to the mechanical refrigeration equipment.
