Advances in Supermarket HVAC Equipment
I was recently featured in an article on supermarket HVAC for the June issue of Progressive Grocer. Below are some key takeaways.
According to Energy Star, food retailers spend more than $4 per square foot annually on energy, with a large portion for HVACR systems. This Progressive Grocer article addresses how supermarket HVAC equipment is becoming more sophisticated and efficient, with the ultimate goal of reducing those figures.
We’ve seen that recent advances in grocery refrigeration have also led to advances in supermarket HVAC systems. For example, doors on refrigerated cases and air management systems are solutions that improve the shopper’s experience and comfort level, as well as help the HVAC system operate at the ideal temperature.
Another item that affects supermarket HVAC is dehumidification. Removing moisture from the air allows retail HVAC and refrigeration systems to work better, while also improving shopper comfort. For example, grocers in humid climates often deal with refrigeration systems that perspire, which can lead to the pooling of water on floors and cause safety risks for customers who may slip or fall. Reducing humidity can alleviate that problem.
And, a third advancement is the integration of all retail facility systems. Unlike a commercial building where HVAC systems are separate and distinct from lighting, the HVAC, refrigeration and lighting systems in a grocery store can be integrated through a facility management system for improved control and visibility across all equipment. If a retailer is only monitoring the temperatures in food cases, they are missing out on the potential efficiency and gains from also monitoring their HVAC systems.
To read more about how supermarket HVAC equipment is becoming more sophisticated and efficient, read the full article on pages 188-189 of the June 2016 issue of Progressive Grocer.
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Director, New Solutions Development & Enterprise Product Management
Emerson Climate Technologies