Unless you work in the refrigeration industry or specialize in winery equipment installation in Eugene, OR, knowing all of the parts in your commercial fridge might not seem to be all that important. However, that’s not the case. More often than not, we find it’s beneficial for owners to understand how their refrigeration system operates.
There are quite a few parts that must work in harmony for your refrigeration equipment to function properly. Continue reading to learn a little bit more about all of the essential components:
Compressor: Because it pumps the gas around the refrigeration system tubing, the compressor is known as the heart of your fridge. When it stops working, your unit will be down for the count.
Condenser: The condenser is tubing that’s warmed by the heat that’s removed from the fridge. It also allows warm gas to cool before it’s pumped back into the unit. Again, when this fails, you’ll need to hire a technician to fix or replace it.
Condenser fan motor: The heat transfer mentioned above is aided by a fan, which forces air through the condenser. Fan motors must be replaced from time to time, as they get less effective as they age.
Evaporator: The evaporator is essentially responsible for making the food or beverages in your fridge cold. As refrigerant gas is pumped into the evaporator, it turns from liquid to gas and cools the area around it.
Evaporator fan: The evaporator fan is located inside the freezer section. It’s responsible for circulating cold air in the freezer and blowing it into the fresh food section. At the same time, the fan sucks cold air from the fresh food section and re-cools it in the freezer.
Cold control: Also known as a temp thermostat, the cold control ensures the temperature within the unit remains at a constant level. It uses sensors to do this, and when those sensors fail, you’ll need to call a technician to adjust or replace them.
Defrost thermometer: The defrost thermostat is a switch that’s located in the evaporator coils. When the coils reach a certain temperature, the switch will turn on and start a defrost cycle. Defrosting is critical for proper winery equipment installation in Eugene, OR, so hire a technician to make a repair if your thermostat isn’t working.
Defrost heater: As the name suggests, the defrost heater is responsible for actually defrosting once the thermostat has been switched on. It is also located in the evaporator coils.
Defrost drain: When the defroster is doing its job, there will be plenty of water runoff as a result of the melted frost. The defrost drain is in charge of carrying the melted water away from the heater and into the condensing tray.
Call our team if you’re having refrigeration problems
When your refrigeration system starts to fail, hire American Refrigeration Inc. to fix it. On top of performing winery equipment installation in Eugene, OR, we’re the trusted team for making refrigerator repairs. Our technicians can quickly identify the source of the problem and either repair or replace the malfunctioning part.
If you’re the owner of a restaurant, grocery store, cafeteria or market, you rely on your commercial refrigeration systems to constantly operate with great efficiency and reliability. Problems with these systems that force them to stop working could result in your business taking a significant blow to its finances and reputation.
Staying on top of regular preventative maintenance can help you to avoid common issues with commercial refrigeration systems in Eugene, OR. However, it’s also important to be aware of the steps you should take if any of those issues manifest in your equipment.
Here’s a quick overview of some common refrigeration issues and the steps you should take to resolve them.
Temperature problems: If you’re having a hard time keeping food cold, you should check the settings to make sure you’ve got the refrigerator set to the proper temperature. If the issue isn’t with the thermostat, it could be a problem with dirty evaporator coils or fans, malfunctioning compressors or poor air flow in the commercial refrigerator unit.
Buildup of frost: Have you started to notice a buildup of ice or frost inside the refrigerator unit? This is almost always a sign of poor ventilation or an air leak. You should first check the temperature of the fridge and the frequency of its defrost cycle. Next, carefully inspect the unit for common potential causes of air leaks, including loosened door gaskets or broken, damaged seals. When these problems occur, there can be issues with condensation, wet floors, frost and ice within the system. Finally, you should check and see if any of your fans or filters are dirty, as this could also cause frost issues.
Broken motor fans: Motor fans are a crucial part of regulating the temperature inside your refrigerator unit and venting the air properly. If the evaporator fan motors are damaged or completely broken, you’ll quickly start to have issues with the general operation of the refrigerator.
Loud or unusual noises: All refrigerator units will make some noise during operation—a healthy hum is perfectly okay, for example. However, if you notice strange, loud noises, this could indicate problems with the compressor, fans, motors or other mechanical components within the system. In such cases, it is important for you to contact an appliance repair technician.
Compressor problems: The compressor is tasked with compressing the refrigerant and transferring hot gas to the condenser. If you don’t hear the humming sound you’d hear during normal refrigerator operations, this is likely an issue with the compressor. You’ll need a repair technician to come out and inspect the unit to determine what sort of repair work needs to be done. In other circumstances, you might notice your energy costs getting out of control. This could be a sign that there is an issue with the compressor that’s making it less efficient. You may need to replace the part.
If you’re interested in learning more about common issues with commercial refrigeration systems and how you can fix them, contact our commercial refrigeration team in Eugene, OR, today.
If you’re preparing to start up a small winery, you’re going to need quite a bit of equipment to get yourself started. You can purchase this equipment new or find it secondhand, but there are certain items that you simply cannot go without.
Here’s a quick overview of some of the most important pieces of equipment you’ll need when planning for new winery equipment installation in Eugene, OR.
Wine press: One of the most important processes in winemaking is pressing the grapes. There are several categories of wine presses, but in general, they all operate the same way. The purpose is to place a controlled amount of pressure on the grapes to extract the juice. The word “control” is important here—it is possible to go too hard with the pressure to the point where the seeds get crushed, which introduces unwanted tannins into the resulting wine.
Crusher-destemmers: These types of machines are used to separate the grapes from the stems before they go through the wine press. You can also find combined destemmer-crushers, which focus on destemming before crushing.
Wine tanks: These acid-resistant containers can be made from various materials, such as stainless steel, wood or concrete. They are large and come in numerous shapes to suit your requirements, meaning you can easily customize them for your operation. Tanks can be separated into those that store mash and those that are used for fermentation. Small wineries will usually have tanks with capacities ranging from 1,000 to 3,000 liters.
Must and wine pumps: These pumps are used to transfer the wine in and out of different containers. Must pumps are stronger and are used for moving thicker substances during the fermentation process. Wine pumps are generally used for bottling and filtering.
Aging equipment: There are several types of wine aging equipment you’ll want to have on hand in your winery. Oak barrels are frequently used for adding to the flavor of the wine during aging and will generally be used for two or three years until their flavors are gone. Stainless steel drums are another option. They’re more durable than oak barrels and can be reused much more, although they don’t impart an oaky taste. They do, however, allow you to control the wine’s exposure to air.
Winery chillers: Temperature control is an integral part of the wine fermentation process. Inconsistent temperatures can lead to poor wine quality and flavor. Winery chillers allow you to maintain the proper temperatures for your fermenting wines over time.
Safety equipment: Any winery should have certain types of safety equipment on hand. For example, workers should always be within reach of an oxygen mask to protect against CO2 poisoning. It’s also a good idea to wear harnesses whenever working inside the tanks.
Laboratory equipment: Part of delivering a high-quality wine product is monitoring its chemistry. You can purchase your own laboratory equipment if you wish, or you can always send samples to other sources for inspection.
There are lots of things that go into starting a small winery, but these are some of the most important. For more information about winery equipment installation, contact your local source for commercial refrigeration services in Eugene, OR.
Walk-in coolers are designed to keep perishable foods cold and fresh without freezing them. However, there are a lot of different ideas about what temperature is ideal for walk-in coolers. So, how cold should a walk-in cooler be in Eugene, OR? Keep reading to learn more about how to properly set the temperature of your walk-in cooler and how to handle problems with over-cooling and other temperature-related issues.
How cold should a walk-in cooler be in Eugene, OR?
If you’re wondering how cold your walk-in cooler should be in Eugene, OR, it depends on what you’re trying to keep cool. It’s important to consider what kind of products are in your cooler when determining how to calibrate your cooler. However, no matter what’s in your cooler, the temperature should be somewhere between 35 and 45°F. Anything below that range has the potential to freeze your products, and that can cause problems for some perishable items. Above that range, your cooler might not be able to keep your items sufficiently fresh.
Why it’s important to keep temperatures in the right range
A lot of people err on the cooler side of the temperature range to avoid causing perishable items to spoil, but it’s important to keep the temperature well above freezing. Allowing food in a cooler to freeze can cause a lot of quality problems. If dairy, vegetables or fruits are frozen while being stored in a walk-in cooler, they might not taste quite right after they’ve thawed. Freezing can also affect the texture of these foods. With that in mind, it’s best to avoid setting the temperature of your cooler any lower than 35°.
Dealing with a malfunctioning cooler
Even the best walk-in coolers are susceptible to mechanical problems. Sometimes, walk-in coolers have issues with their temperature sensors and controls that prevent users from effectively calibrating or controlling cooling temperatures. If something goes wrong with the thermometer or temperature control system in your cooler, you might be left with an over-freezing problem.
If your cooler is freezing its contents or there are other problems with your walk-in cooler, the best thing to do is contact a professional right away. A technician specializing in walk-in cooler repairs can provide the services necessary to get your equipment back up and running and prevent future problems with freezing and over-cooling. Even if there isn’t anything wrong with your cooler, it’s still a good idea to work with a technician for routine inspections and service appointments. Regular service will improve your cooler’s performance, longevity and efficiency.
Professional walk-in cooler repairs
If you’re looking for help with a malfunctioning walk-in cooler in Eugene, OR, reach out to American Refrigeration Inc. Since 1995, we have been providing comprehensive heating, cooling, ventilation and refrigeration services to commercial customers throughout our area. In addition to our standard repair and maintenance services, we also provide 24/7 emergency service to ensure you get the help you need, whenever you need it. Give us a call to schedule a service appointment and find out more about everything we have to offer.
Are you an aspiring winemaker? When you’re just getting started, you might not fully understand the importance and effects of temperature control in winemaking in Eugene, OR. When it comes to wine, taking it slow is the key to a great product. Alcohol ferments faster at higher temperatures, but for great flavor and finish, it’s best to ferment at lower temperatures. That’s where winery chillers come in—they allow the winemaker to precisely control the temperature inside the fermentation vessel so the product is consistent and delicious.
A winemaking overview
To understand the necessity of temperature control, it’s best to first understand how wine is made:
Harvesting: Obviously, to make wine you need grapes—and it’s important to harvest them at just the right time, so they have the appropriate amount of sugars, acids and tannins.
Pressing: Next, the grapes need to be crushed or pressed to release the juice and burst the grape skins, which will allow fermentation to take place. This is usually done with mechanical presses today.
Fermentation: Fermentation will naturally begin in around six to 12 hours after pressing, using the wild yeast in the air. However, most winemakers prefer to add their own yeast in precise amounts. They may decide to inoculate the grapes by killing off the natural yeast and adding their own. Once the yeast is under control, fermentation will begin converting all the natural sugars in the grapes to alcohol, and won’t stop until the process is complete. Fermentation can take as little as 10 days or continue for a longer period of time—the temperature has a big impact on the final product, alcohol content and flavor, as well as how long it takes to finish.
Clarification: Next, winemakers remove the sediment from the wine in a process called clarification. They may use a filter or add compounds like egg whites to help remove the waste product left behind.
Aging and bottling: Finally, the wine is left to age and bottle (and then perhaps age again, depending on the variety). Aging also requires certain temperatures, but rarely needs to be as precise as the fermentation process.
Why precise temperatures are necessary for great wine
Fermentation generates heat: Fermentation is an exothermic process. As the yeast feeds on the sugar and converts it to alcohol, heat is generated. As you know, the higher the temperature, the faster the process—but for superior flavor, most wines require temperature control during fermentation.
The ideal temperature varies by wine type: White wines need to be kept at 40 to 65 degrees Fahrenheit, while reds can ferment at 70 to 85 degrees Fahrenheit. This helps preserve the depth of flavor and body present in great wines.
Extracts better color and tannins: Temperature control in winemaking in Eugene, OR also affects how much color is extracted from the grape skins, and the tannins overall—the precise amounts can vary, depending on the wine type.
For winery chillers and all things refrigeration related, American Refrigeration Inc. has you covered. Call us today to learn more about our winery chillers or schedule service and repair.
