The synthetic chemicals flowing unseen through air conditioners and refrigerators could be a major climate change risk, say industry experts. Australian companies can save billions on energy bills and cut cooling-related emissions by half if they switch away from synthetic hydrofluorocarbon (HFC) refrigerants to natural ones such as carbon dioxide and ammonia, said industry leaders on […]
Before you pick up the phone, check the following list. It just might save you some money and a bit of embarrassment. Got power? Check the circuit breaker or fuse box to be sure power’s coming to the outlet. Is the cord plugged in tight? Wiggle it around a little. A worn receptacle could let […]
Give your fridge room to breathe Fridges function best with a little space. Allow at least a 1cm gap on the left and right, and 2cm behind, and don’t stack anything on top of it. If your fridge is in direct sunlight, install a window blind to screen out the worst of the sun. If […]
Australia is on the verge of an HVAC&R revolution to natural refrigerant technology but it will take collaboration from the whole industry to make it happen. “We’re at a cliff edge with carbon emissions – HFCs take us way over,” warned Tim Edwards, president of the Australian Refrigeration Association (ARA), in his opening address at […]
Meat, Fish, and Poultry Keep all fresh meat, fish, and poultry in its store wrapping. (Re-wrapping increases the risk of exposing the food to harmful bacteria.) If the item didn’t come in a Styrofoam tray, slide a plate underneath it to catch any drippings.
The ARA seminar on Refrigeration and Air Conditioning (HVACR) held on Tuesday, April 5 attracted a wide range of HVACR stakeholders. The importance and opportunity for energy efficiency presented at the event was compelling with a series of new technology announcements and proof of performance across many HVACR sectors. You can access this important information from B2BForums and […]
Freezing is a great way to preserve food for a long period of time, and that’s all thanks to some simple science. As the temperature of the food drops below freezing point, the water in its cells turns into ice crystals. The optimum temperature for freezing most foods is between -15°C and -18°C, because this […]
