Choosing air conditioning equipment
Air conditioning and climate control in the food industry
Article REF: F1270 V1
Choosing air conditioning equipment
Air conditioning and climate control in the food industry

Authors : Jean‐François COLLOBERT, Michel METAY

Publication date: September 10, 2002, Review date: January 10, 2018 | Lire en français

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4. Choosing air conditioning equipment

  • Choice of refrigerant

    The choice of refrigerant is important from a technical point of view, as well as within the framework of legislation governing classified installations for environmental protection.

    A distinction is made between direct and indirect refrigerant cooling.

    — Direct: the refrigerant circulates throughout the system, including the heat exchangers. The most commonly used refrigerants are inorganic compounds (ammonia) and organic compounds (fluorochlorine derivatives of methane). Note the toxicity of ammonia in vapor form.

    — Indirect: the cold storage capacity of ethylene glycol-water solutions is used. Refrigerant transfer, pressure drop, oil return to compressors, pollution and toxicity risks are minimized. The major disadvantage is the creation of...

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