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The district cooling plant is operated by SP Group's subsidiary, Singapore District Cooling. [17] A second district cooling plant was commissioned in May 2010, [17] which will supply chilled water for the air-conditioning of buildings in the area through pipes housed within the Common Services Tunnel in Marina Bay. The second district cooling ...
Food processing and cold storage: Equipment to preserve, process, and store food from its source to the wholesale distribution point: R-123, R-134a, R-407C, R-410A, R-507: Industrial refrigeration: Large equipment, typically 25 kW to 30 MW, used for chemical processing, cold storage, food processing, building, and district heating and cooling
The NCFST now operates as a center within the institute, along with new platforms such as the Center for Nutrition Research, Center for Processing Innovation, and the Center for Specialty Programs. IFSH has FDA personnel, IIT faculty and students, and has worked with more than 50 food industry-related partner companies."
Reclamation of used refrigerant by an EPA-certified reclaimer is required in order to sell used refrigerant not originating from and intended for use with motor vehicle air conditioners and stationary equipment like air conditioners, refrigerators, central air conditioning systems (HVAC), and other cooling equipment.
Cold district heating is a technical variant of a district heating network that operates at low transmission temperatures well below those of conventional district heating systems and can provide both space heating and cooling. Transmission temperatures in the range of approx. 10 to 25 °C (50–77 °F) are common, allowing different consumers ...
The cooling market was found be expanding at a greater rate than previous estimations. [5] The main demand for cooling is non-climatic conditions such as air-conditioning in office and residential spaces, enabling higher rental values for commercial buildings, and greater comfort for households respectively. District cooling systems are seen as ...
The Illinois EPA was established in July 1970, shortly after the first Earth Day. Governor Richard Ogilvie signed into law the Illinois Environmental Protection Act (PA 76-2429), which became effective on July 1, 1970, and created the Illinois EPA. Illinois was the first US state with a comprehensive environmental protection act.
By reducing the temperature of cooked food from +70 to +3 °C (158 to 37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of "instant" foods, as it ensures the safety and the quality of the food product.