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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 ...
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 ...
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
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.
Section 608 (together with Section 609, which covers motor vehicles) of the Clean Air Act serves as the main form of occupational licensure for technicians in the heating, ventilation, and air conditioning (HVAC) industry in the United States. [1]
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 Coolgardie safe is a low-tech food storage unit, using evaporative cooling to prolong the life of whatever edibles are kept in it. It applies the basic principle of heat transfer which occurs during evaporation of water (see latent heat and heat of evaporation).
Vacuum cooling is a rapid cooling technique for any porous product that has free water and uses the principle of evaporative cooling.Vacuum cooling is generally used for cooling food products that have a high water content and large porosities, due to its efficacy in losing water from both within and outside the products.