Top 5 Signs You Need a New Industrial Freezer

Business owners typically don’t spend a lot of time each day thinking about their industrial freezers. However, if something were to go wrong in an industrial food or product setting, there could be the potential loss of thousands of dollars of inventory as well as downtimes while repairs are made. It makes sense then for wary owners to be on the lookout for signs that freezer equipment is about to fail. At SEMCO/SEMCOLD LLC, we’ve gathered this helpful list of warning signs to help business owners understand when it may be time to invest in a new industrial freezer.

Decreased Efficiency

Even when a industrial freezer is technically still working, it might not be operating in the most efficient manner. Fortunately, there are some obvious indicators when this is the case. Owners or employees might notice that there is a significant amount of ice accumulating on the walls, contents, or compressor unit inside the freezer. Or, there may be certain areas where the temperature seems higher than the rest of the compartment. If someone opens the door for an extended period of time, an inefficient freezer will have trouble getting back to the appropriate temperature quickly.

Temperature Failures

Beyond anomalies such as these signs of operational inefficiency, there may be downright obvious clues that an industrial freezer is reaching the end of its service life. Large fluctuations in overall temperature, such as periodic thawing, is a major issue that must be addressed immediately. Similarly, industrial freezers that are exposed to high exterior temperatures may struggle to maintain the necessary freezing temperature on the interior.

Structural Deterioration

Industrial freezers, especially those at high-capacity facilities, can take a beating. Though the walls are likely to get banged up and the door dented, there are some major structural damage issues that could be warning signs for equipment that needs to be replaced sooner rather than later. For example, door seals are one of the first parts of the freezer to show wear. The door gets the most traffic, so it is the most vulnerable to damage. Seals on the panel joints can also start to fail, which may let warm outside air into the freezer compartment. Wall damage that’s heavy enough to pierce the metal surface and expose the insulation underneath is a major cause of concern as well.

Costly Maintenance

Most pieces of equipment need service now and then, although regular maintenance should help cut down on visits from the repairman. However, there comes a point at which doing more and more frequent – and costly – repairs simply isn’t worth it anymore. At some point, it makes more financial sense to replace the industrial freezer instead of continuing to pour money into repairs. This may especially be the case as the freezer gets older and the parts become more expensive or, worse, obsolete and unavailable.

Insufficient (or Over-Abundant) Space

Finally, not every person in the market for a new industrial freezer is in that situation because of equipment failure. A business owner who is planning a major expansion or who wants to switch from reach-in freezers to walk-in freezers may be considering investing in a new unit. Many companies simply outgrow their freezer storage capacities or change their inventory so that the current freezer is no longer suitable.

However, it’s also possible for the opposite problem to exist. An industrial freezer that remains mostly empty can burn a great deal of extra energy and even have reduced efficiency compared to a fuller freezer. That’s why some businesses that have scaled back, made other arrangement, or changed their business models may be better off downsizing than pumping money into a unit that is too large.

SEMCO/SEMCOLD LLC Provides Customizable Industrial Freezers

At SEMCO/SEMCOLD LLC, we know that purchasing a large piece of industrial equipment such as an industrial freezer is a major investment. We believe these warning signs can help owners and managers be vigilant and on the lookout for inefficient operation, signs of failure, or structural problems in their current units. Though repairs might be an option for the shorter term, there may come a time when the financial outlay for a new commercial freezer is more logical than continued repair bills. By taking the time to check on the operation of freezers in their facilities, companies can avoid downtime and inventory loss.

SEMCO/SEMCOLD LLC is committed to providing our customers with custom built industrial freezers and other freezing and cooling equipment that meets their needs, budget, and timeline. Contact us for more information about what industrial freezer is right for your business.

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Why Hydrocooling Won’t Work As a Standalone Produce Cooling Method

Proper cooling of produce is critical to maintain the quality and nutrition of food. The single most important factor that prevents food degradation is maintaining a proper food temperature. Through refrigeration by units produced by SEMCO/SEMCOLD LLC, major spoilage processes are prevented. The first is that the processes of ripening and premature softening are slowed at lower temperatures. Refrigeration also prevents wilting and moisture loss. Lastly, refrigeration prevents significant food quality and safety issue by preventing bacteria, fungi and yeast from growing. Among many cooling methods, hydrocooling is an effective pre-cooling method that aids in food quality.

The Hydrocooling Process

Hydrocooling is an effective process by which cooled water is used to bring the temperature of produce down. After produce is harvested, it can have a temperature between 50 to 80 degrees. This is commonly referred to as field heat. If the fruits, vegetables, and grains are not negatively affected by the process, they can be pre-cooled with hydrocooling.

Hydrocooling involves submerging produce in a tub of refrigerated water or passing produce through a stream of cooled water. Additionally, some machines will recycle to water used in the process while adding sanitizers to the water to help clean the produce as it is cooled. Water is more effective at quickly pulling heat out of produce compared to air-cooling. This allows field heat to be rapidly removed, slowing the spoiling process.

Limitations of Hydrocooling

Hydrocooling is a an efficient cooling process but does not work for all types of produce, is not as energy efficient compared to other methods at lower temperatures, and functions only as a pre-cooling and not a standalone cooling method. Certain produce should not be soaked or sprayed with water after harvesting. A few examples of fruit and vegetables that cannot be hydrocooled include celery, carrots, cabbage, blackberries and beets. In certain cases, the produce can be damaged by hydrocooling. In certain fruits and vegetables, extra water absorption by produce can also increase the speed of spoilage or decrease the structural integrity, taste, or quality.

Increased Speed and Decreased Energy Efficiency

Room cooling utilizes an air-conditioned room to bring down the temperature of produce. Hydrocooling is much more rapid than room cooling, but the hydrocooling process is not as energy efficient as room cooling. Maintaining a low water temperature required for the hydrocooling process take significant amounts of energy. This means that hydrocooling is a fast, efficient way of quickly removing heat, but it is not suitable for complete cooling to optimal temperatures because it would require too much energy.

Hydrocooling Is Not a Standalone Method

Hydrocooling is designed to quickly decrease the temperature of produce that is not sensitive to wetting, but it is not designed to maintain it at a low temperature. In addition to energy efficiency concerns, most produce could not be continually stored in cold water without significantly decreasing its stability, taste, and quality. To design an effective cooling process, hydrocooling should be an introductory method to decrease the temperature of sensitive produce rapidly so that it can be stored in a cold room and maintained at the correct temperature.

SEMCO/SEMCOLD LLC designs high quality cooling and freezing systems ideal for produce, food, and many other industrial and commercial applications. We are always happy to help our clients find the produce cooling system that is best for their needs. All of our systems are also customizable and can be designed to customer specs. For more information about cooling methods for specific types of produce please browse our past articles.

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4 Problems Caused by Improperly Cooled Concrete

In industries where concrete is used, it is important for workers to understand the extreme importance of properly cooling concrete. If proper cooling methods are not used, a number of problems can occur, including a weaker finished product that is irregular and more susceptible to cracks and other damage. In addition, temperatures that are too high can interfere with the chemical process involved when cement becomes concrete. In this article let’s explore 4 serious problems that can be caused by improperly cooled concrete.

Improperly Cooled Concrete Is Often Weaker

Concrete that has been created under overly high heat conditions is not as strong as it could be. The process of hardening concrete is called curing, and generally when concrete is cured at temperature above 70 degrees Fahrenheit, the strength and resilience of the concrete is greatly reduced. This is due to the chemical reaction that happens when concrete is formed. Temperatures that are too high can speed this process up, which does not allow for proper crystal formation within the material. This can be a disaster in many industries where durable, reliable materials are required.

Improperly Cooled Concrete Is often Irregular

When concrete is poured over a very large area and is prepared at temperatures that are too high, this can lead to an irregular material that is weaker in some places than it is in others. This is because of the temperature differentials caused by a concrete creation process that is too hot, and thus, goes too fast. In the same way that weak concrete is a hazard, uneven concrete poses similar risks, especially when the project is of the large-pour type. In these cases, central areas of the concrete may be a drastically different temperature than outer areas.

Improperly Cooled Concrete Is in More Danger of Cracking

Weak concrete is a very real problem. If concrete is less dense because of poor cooling practices, it can be more susceptible to cracking. Depending on the location of the concrete, this can possibly be catastrophic and could result in major accidents, injuries, costly property damage, and facility outages as the damage is repaired. Any industry where extremely strong, hardy concrete is required, a cracking hazard can be dangerous and costly.

Improperly Cooled Concrete May Not Undergo Full Hydration

To understand this negative outcome of improper cooling, one needs to understand first how concrete is formed. Concrete starts with a mixture called cement, which, when combined with water, undergoes a chemical transformation and becomes concrete. This process is called hydration. When temperatures are too high some of the water needed for the hydration process is in danger of evaporating, leaving some of the concrete un-hydrated.

There are a wide variety of ways that you can properly cool concrete to avoid any of these negative outcomes. Different concrete cooling methods involve different processes and equipment and may range in complexity from simply using colder water to full-scale post-pour cooling using a network of pipes inside the pour concrete – and many other techniques in between. The good news is that regardless of how large the project is, the concrete absolutely CAN be fully and adequately cooled, improving its quality and durability. SEMCO/SEMCOLD LLC designs and manufactures high quality, customizable concrete cooling systems. Contact us for more information and to discuss your concrete cooling needs.

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Tips for Best Handling Block Ice Aboard Fishing Ships

No matter how large the catch may be, if a fishing ship doesn’t have an effective cooling system that catch will spoil before making it back to the harbor. The most cooling methods involves using various forms of ice. There are many different types of ice that may be used, but in today’s article let’s take a look at block ice and its proper handling. Block ice is preferred by many fishermen because of it lasts longer than pre-crushed or flake ice and because it is easier to store in that larger quantities can be stowed in smaller spaces than other forms of ice.

Proper Storage and Handling of Block Ice

Before being used to preserve the freshness of the catch, block ice must be stored and handled in a safe and hygienic manner. The most important point to remember is that block ice must be made from either potable water or clean sea water. Harbor water should never be used to produce ice blocks because of the contaminants left behind by the fishing vessels that come and go from the port.

Once you’ve purchased or made the proper quality of ice, the blocks will need to be stored aboard ship in a refrigerated chamber until such time as they will be used. A variety of SEMCO/SEMCOLD LLC cooling and storage systems offer the necessary insulation and seamless construction to ensure that a proper temperature is maintained. Only authorized personnel should be allowed to handle ice blocks in order to keep the ice as clean and pure as possible. Persons handling the ice should always wear rubber boots and rubber gloves to limit the spread of bacteria and other contaminants that could be transferred from the ice to the catch.

Proper Usage of Block Ice

Freshly caught fish should be frozen as quickly as possible to maintain freshness; however, to freeze it effectively, the fish must be completely surrounded by ice to prevent air from drying out the flesh. In order to accomplish this, ice blocks need to be crushed prior to use. The ice must be crushed as finely as possible because a smaller crush has a better likelihood of contacting the entire surface of the fish. Freshly crushed ice should be applied immediately to the fresh catch. If the ice is crushed in advance, it will melt more quickly causing unmanageable clumps to form. Crushed ice can become virtually unworkable after 24 hours, which is why most commercial fishing ships prefer to carry block ice that can be crushed on demand. Many fishing ships carry an on-board mechanical grinder, like the ice systems offered by SEMCO/SEMCOLD LLC, in order to crush ice blocks more efficiently.

Successful fishing expeditions require three things in terms of ice handling and preparation:

  1. Clean ice
  2. Proper refrigeration
  3. Appropriate tools

From pristine block ice to top quality ice systems or industrial cooling and storage systems, SEMCO/SEMCOLD LLC makes it easy to maintain a clean, fresh catch from sea to shore. Our systems are also fully customizable and designed to each customer’s particular specifications. Let us help you maintain optimal fish quality and freshness.

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Big Fish Texas Star Uses SEMCO/SEMCOLD LLC Cooling Equipment

SEMCO/SEMCOLD LLC is committed to providing top quality industrial cooling and freezing systems. These systems are perfect for a wide range of different industrial and commercial applications. However, by far one of the common uses for our cooling equipment is the preservation of fresh seafood caught offshore by commercial fishermen. That is why SEMCO/SEMCOLD LLC is so excited to announce that one of our customers, Buddy Guindon and his family, will be starring in a new reality TV show called “Big Fish Texas” that will begin airing on the National Geographic Channel on February 3rd.

About “Big Fish Texas”

The first season of “Big Fish Texas” will consist of eight episodes and will track the Guindon family as they gear up, bait hooks, and go out to sea in the Gulf of Mexico in search of red snapper, grouper, golden tilefish, and others for their fresh fish seafood market. The family runs Katie’s Seafood Market on Galveston Island, a business named after Buddy Guindon’s wife, Katie.

In addition to Buddy and Katie Guindon, the series will also feature their four sons who are also involved in the family business and range in age from 15 to 33 years-old. Buddy’s brother and his wife will also be featured as will Buddy’s father, Greg. Filming of the first season of eight episodes has already wrapped up and there could be future seasons if the show is well-received by audiences.

The Guindons’ Commitment to Sustainability

A big focus of the show will be the Guindons’ commitment to sustainability and environmentally responsible commercial fishing, a cause so important to Buddy Guindon that he has testified before congress about the importance of seafood conservation. Guindon is also a founding member of the Shareholders Alliance, whose mission is seafood conservation. This is an extremely important and timely issue as more and more overfishing is being done worldwide, threatening the ecosystem and the future of fresh seafood.

SEMCO/SEMCOLD LLC is happy for the Guindons’ success and we are very excited to see the show, which will be premiering on the National Geographic Channel on February 3rd. We are honored to supply the Guindons with quality industrial cooling equipment they can use for their business. Please tune in with us and watch their adventure unfold.

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How to Select the Right Type of Ice for Your Commercial Needs

Whether you are seeking to preserve meat products, fresh produce, or any other commercial products that needs to be cooled, choosing the right kind of ice for your application is essential. Block, flake, and slush ices each offer their own unique advantages and disadvantages, including variances in availability, melting speeds and space efficiency. When combining the proper ice type with the capability of SEMCO/SEMCOLD LLC custom-designed cooling systems, you’ll be assured of product integrity throughout the storage process. Let’s take a look at some of the most common types of ice and when they might be useful for a given application.

Block Ice

If space limitations exist or you’re seeking a slower-melting option, block ice may be an ideal choice. Keep in mind that blocks must usually first be crushed in order to be used for actual food storage purposes, as a flat slab would not have the ability to surround non-standard shapes and thus provide proper cooling. Block ice does also provide the benefits of widespread availability and maximum space efficiency, as there is no empty container space as when carrying flake or slush types.

Conversely, it must be noted that properly crushing block ice can be a labor-intensive process, and without the right kind of equipment, it may not be possible at all. When blocks are not broken down into small enough pieces, you can run the risk of inadequate cooling performance (due to insufficient surface contact) as well as product damage which can result from larger, sharper chunks of ice.

Traditional tools can be utilized to break down ice in block form, such as picks and hammers, but this is potentially inefficient and can even be unsafe. If choosing this ice type as part of your preservation strategy, keep in mind that SEMCO/SEMCOLD LLC crushers are a convenient and efficient means of outputting ideal, consistent crushed ice, both for transportation and general storage needs.

Flake Ice

There are a few immediate benefits of flake-style ice versus blocks. For starters, manual crushing is not necessary, as flake ice is sold in a ready-to-use state. Its natural shape allows it to fit easily around stored food such as fish and as it melts, it creates a kind of natural skin which aids in decelerating the melting of any ice below.

Additionally, with greater overall surface area than many other types, flake ice is able to cool product more quickly when compared with some of the competition. This type of ice is easy to transport and store, and it helps to prevent introduction of bacteria which can result when relying on other methods of refrigeration.

By contrast though, this type of ice is less space-efficient than several other varieties, particularly when compared to block form. Potential caking can occur at the bottoms or sides of your storage areas as well, and while more surface area does provide faster cooling potential, it also tends to melt more quickly. SEMCO/SEMCOLD LLC recommends the use of this flake ice when ample space is available and when crushing block ice is either impractical or impossible.

Slush Ice

As the name suggests, slush is a combination of ice and water, which combine to create a cooling method that’s both efficient and adaptable. The liquid component helps to ensure that slush ice will completely fill in any spaces between food products, regardless of the size of your holding area. This is also a preferred method of cooling while retaining your product’s natural moisture.

As with other varieties, certain drawbacks do exist for slush ice. For example, the overall liquidity level must be monitored constantly in order to ensure that too much ice does not melt, resulting in temperatures too high for safe food storage. SEMCO/SEMCOLD LLC has also found that micronutrients and pigment can be sapped from fish stored in water, possibly necessitating use of a dry cooling method instead.

Overall Comparison

In the end, each type of ice offers many similar benefits and drawbacks. In order to protect your product and profitability, you must be sure to select the type that’s best suited to your environment and application:

  • For the greatest overall efficiency in terms of space usage and melting speed, block ice makes a good choice. Keep in mind the additional labor and/or equipment necessary to produce crushed ice.
  • Fast cooling, ample moisture retention and ease of use are some of the primary benefits of flake ice. However, be aware that this type does melt more quickly and typically requires larger storage spaces.
  • Choose slush ice when strong moisture retention is desired or when you must ensure thorough contact with all food products being stored or transported. Bear in mind that liquidity must be steadily monitored and fish pigment or micronutrients may be drained to some extent.

SEMCO/SEMCOLD LLC is an industry leader in industrial and commercial cooling systems, providing the technology to preserve a variety of perishable commodities safely and effectively. We provide everything from ice bins and scales to crushers, blowers and hydro coolers, serving companies working throughout each stage of the supply chain. Our systems can be built and installed to meet your custom specifications, making it possible to address virtually any needs in the world of commercial ice storage and transportation.

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Produce Best-Suited for Forced-Air Cooling

Providing fresh, tasty, and good-looking produce to consumers is an intensive process that doesn’t end at the moment of harvest. It’s important to take care of produce after it has been gathered but before it is shipped or purchased, ensuring the highest quality product and best competitive edge in today’s market.

Proper cooling is essential for any produce operation, but the type of cooling that you pick will depend on what type of food you are trying to preserve. There are many different types of cooling, and many different choices when it comes to keeping your fruits and vegetables fresh. In today’s article let’s take a look at the popular forced-air cooling method and the type of produce that is best suited for this method.

The Importance of Cooling Produce

First of all, it’s important to know why good cooling matters. As soon as fruits or vegetables are removed from the plant, they begin to lose freshness, and the heat that they have gathered while growing in the field or orchard can cause this degradation to accelerate. Proper cooling is absolutely essential to slow these natural processes as much as possible so that produce is still in great condition when it is delivered to the consumer. A cooling system can suppress respiratory activity in the cells of the plant, which causes produce to soften and become mushy; it also prevents wilting and water loss. Cooling systems can reduce the production of ethylene in fruits and vegetables, a chemical which causes produce to become overripe. Finally, cooler temperatures prevent the growth of microorganisms that produce decay, such as bacteria and mold.

Proper Cooling and Storage Increase Produce Value

SEMCO/SEMCOLD LLC knows that good cooling does more than just keep quality high. By increasing the amount of time that food can be stored, it allows growers to market their products days, weeks, or even months after the harvest has passed, eliminating the need to sell directly after harvest. This is beneficial for high-volume growers as well as producers that need a great degree of flexibility.

Forced Air Cooling

There are a number of cooling methods available to growers, including room cooling (where the produce is left in a refrigerated room) and hydrocooling (where the produce is cooled by ice and cold water), to name just a couple. However, this article will focus on forced-air cooling.

Forced-air cooling requires a refrigeration room, much like room cooling does—but unlike room cooling, fans are used to draw cold air through the produce, expediting the process. Forced-air cooling can be 75% to 90% more efficient than simple room cooling, allowing produce to be cooled much more rapidly and with less energy.

However, forced-air cooling can also lead to moisture evaporation, since moving air can carry water away from the produce. For this reason fans are typically turned off once the desired temperature is reached, ensuring that the fruits and vegetables do not dry out. Likewise, it is important to monitor and regulate humidity levels within the cooler.

Important Considerations for Forced-Air Cooling

When trying to decide whether to use forced-air cooling, the type of produce should be taken into account. Different foods have different storage requirements. For example, broccoli should be kept at near-freezing temperatures while in storage, but tomatoes cannot be kept in temperatures lower than 40 degrees. Forced-air cooling can be adjusted to accommodate a wide range of temperatures, but for food that needs to be kept somewhat warmer, room cooling may be sufficient. Forced-air cooling is generally the best choice for many foods that need to be kept cold but might be damaged when wet, preventing the use of hydrocooling.

Additionally, forced-air cooling works best with certain types of packaging. If the produce is on trays or in shallow boxes, so that air can circulate around it, then forced air cooling is a great choice. However, it loses its effectiveness if the fruits and vegetables are in sealed bins or large bags with limited airflow.

Best Produce for Forced-Air Cooling

There are many fruits and vegetables that respond well to forced air cooling. These include the following:

  • Apples
  • Pears
  • Berries (especially blackberries, blueberries, raspberries, and strawberries)
  • Cherries
  • Grapes
  • Nectarines
  • Peaches
  • Plums
  • Cantaloupe and other small melons
  • Broccoli
  • Eggplant
  • Squash
  • Tomatoes
  • Peppers
  • Cabbage
  • Cucumbers
  • Pea pods
  • Potatoes

Foods that cannot be effectively cooled by forced-air cooling include celery, corn, bananas, citrus fruits, lettuce, mushrooms, onions, and avocados to name just a few. For more information about cooling methods for specific types of produce make sure to visit our archives and search the crop you want more information about.

Forced-air cooling is an efficient and economical way to ensure long-term storage and high quality of fruits and vegetables. SEMCO/SEMCOLD LLC is a proud manufacturer of forced-air systems and similar cooling solutions. All of our systems are fully customizable and designed to best meet customer specs.

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Why Cooling Systems Pay for Themselves Aboard Fishing Ships

Commercial fishermen know that it is crucial to preserve their catch in order to provide a good product for consumers and realize a profit. Once the fish are brought on board, SEMCO/SEMCOLD LLC helps them meet storage and cooling challenges with a range of refrigeration options, including cooling equipment and the ice form that is most appropriate for the size and type of fish caught. Cooling systems can be designed to suit the customer’s needs as well as the space available, often resulting in greater efficiency and reduced operating costs. In fact in the long run cooling systems pay for themselves aboard fishing ships. Let’s take a look at how.

Cooling Systems Maintain the Quality of a Catch

Given that fish are prone to rapid spoilage, the first consideration is always keeping a catch fresh; it is essential that fish bound for market are completely free of harmful parasites, chemicals or bacteria. They should have shiny skin, clear eyes and a fresh smell. In addition to the use of ice and refrigeration equipment, the ship’s hold must be well insulated. Several kinds of insulation are available, including the following:

  • Polyurethane foam, a man-made polymer
  • Polystyrene sheets, better known as Styrofoam
  • Fiberglass, which is fire and heat resistant
  • Cork board, once among the most popular of the insulating materials
  • Organic materials such as sawdust and straw

The type of insulation used will have much to do with temperature control and energy cost reduction.

Cooling Systems Keep Holds Property Chilled

Once caught, fish must quickly be put on ice. Many fishing vessels are small with limited space for ice storage. In addition, the boats might not be headed back to port immediately, so the proper type and size of refrigeration unit is very important. SEMCO/SEMCOLD LLC manufactures and installs industrial cooling systems designed to customer specification. The system chosen will provide the level of refrigeration required for the type of insulation that has been installed in the ship’s hold.

Cooling Systems Preserve Seafood in Clean Ice

The ice used to store the catch on fishing boats must be kept clean and preserved in such a way that it cannot contaminate other seafood. Human handling of fish may bring bacteria into the environment. Ready-made clean ice is available from SEMCO/SEMCOLD LLC in addition to efficient, cost-saving icemaker units. Also available is a water filtration system to ensure that the ice being used to preserve the catch is kept clean and organism free.

Different Fish Require Different Cooling Units

Different kinds of methods are used to cool and store fish, depending on their size and individual qualities:

Small Fish – In many parts of the world, small fish such as sardines are considered a delicacy, but they are apt to spoil more easily than larger fish because they have fewer layers of protection. On the other hand, they cool faster and stay cool more easily when stored in a well-insulated container. A combination of ice and chilled sea water is effective for cooling down a fresh catch.
Medium-Sized Fish – Cod, salmon, mackerel and tilapia are all examples of medium-sized fish that are important to commercial fisherman because of their culinary popularity. They are not as prone to spoilage as small fish and they remain cool longer than large fish. Proper preservation requires that the surface area of the fish be completely covered by ice.
Large Fish – Due to their size, it is recommended that large fish such as tuna, halibut or mahi-mahi be gutted before cooling and flake ice, which cools faster than slush ice, be placed inside the bellies and around the outside of the fish.

Cooling Systems Preserve the Integrity of Seafood Companies

A seafood company’s good reputation depends upon the high quality of its products. SEMCO/SEMCOLD LLC provides the refrigeration options that enable commercial vessels to bring fish directly from the ocean to the packing and transportation companies that will see the products delivered—still fresh and tasty—to markets and restaurants all over the world.

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Facts and Statistics About Industrial Concrete

Concrete has been used industrially since Roman times. Although the technology was largely forgotten until the mid-18th century, concrete is now the most used man-made material in the world. This article will examine some facts and statistics regarding industrial concrete.

Where Does All of the Material for Industrial Concrete Come From?

The process of making industrial concrete starts with the quarrying of raw materials. Limestone, clay and on occasion shale are heated in a rotary kiln at a high temperature. This chemical reaction produces what is called a clinker, which is cooled, inspected and ground with another material, often gypsum. This product is packaged and shipped to be mixed with sand and aggregates to make a basic concrete. Where available, re-purposed waste materials from steel and electric production can be used to replace some of the cement components.

Composition and Properties of Industrial Concrete

By itself, industrial concrete handles compressive loads quite well. However, when it’s stretched in a tensile setting, the material easily ruptures. This is why in many industrial applications rebar or another reinforcement material is used.

Admixtures are also becoming common in large construction projects. Retarders, which come in many forms, help to slow the curing process. These are useful in applications where engineers don’t want one portion of concrete to start curing before another. When a stronger, lighter product is desired, air entraining agents are used. This also results in a more suitable material for climates where numerous freeze and thaw cycles occur.

Industrial Concrete Hydration: Going From Wet to Dry

The curing process for industrial concrete is called hydration, and depending on factors such as temperature, humidity, and the composition of the materials used, it can take up to several weeks for a finished slab to reach its ultimate strength. To properly cure, poured concrete typically needs to be cooled. This is in large part because the hydration process creates a chemical reaction that releases heat and that could damage the strength of the concrete if it is not cooled. At SEMCO/SEMCOLD LLC we offer various concrete cooling solutions to meet the needs of your project.

How Long Will Industrial Concrete Last?

The Pantheon, the world’s largest unreinforced concrete dome is still standing, almost exactly as it was when it was built some 2,000 years ago. The materials used in that structure are a bit different than those in common use today, so it’s good to take a look at a modern example as well. The Tunkhannock Creek Viaduct in Pennsylvania, completed in 1915, used some 167,000 cubic yards of cement, water and aggregates. Much of it was poured underground to create deep piers, and reinforcement materials were used throughout. The bridge is still standing today, more than 100 years later. At SEMCO/SEMCOLD LLC we understand the needs of projects of all scales and can provide a custom cooling solution to meet your needs.

Taking a Look at the Numbers

It seems as if the appetite for concrete is as strong as ever. In 2014, cement consumption increased by nearly 9.2 million metric tons in developed economies, of which North America was the primary constituent. In the USA, most recent figures show that cement and concrete contributed $10.2 billion to state revenue, and the industry as a whole employs some 490,691 persons. In 2014, the cost of Portland and masonry cement was approximately $98.50 per metric ton.

Concrete structures make for impressive works of architecture. Concrete is also the workhorse material of industrial, able to be used for a full spectrum of construction and industrial projects. After examining the above facts and figures, at SEMCO/SEMCOLD LLC we hope that you will have a new appreciation for the hard, concrete surfaces that people rely on every day.

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Room Cooling Alone Does Not Cut It For This Produce

Keeping produce fresh can be a challenge in the food industry. Enzymes released by the produce increase the degradation and ripening of the fruit. Over time, the fruit has increased respiratory activity that leads to softening and spoilage. After produce is picked, there begins a slow process of water loss that can make the fruit or vegetable less desirable. Lastly, microorganisms that lead to decay grow easily at warmer temperatures. Thus, one of the most important ways to maintain proper quality and freshness of food products is through proper cooling. At SEMCO/SEMCOLD LLC, we design and produce multiple cooling systems to function well with diverse produce.

Today we want to turn our attention to one of the most commonly used produce cooling methods: room cooling. Room cooling is a simple and effective cooling method that is great for a variety of different fruits and vegetables. However, it is not ideal for all produce. Let’s take a look at some of the limitations of room cooling.

A Common Cooling Method With Limitations

Room cooling is a common method to cool fruit after harvest. This method involves an insulated room with refrigeration units designed to create a cold environment. The produce placed inside the cold room will lower in temperature depending on the number, power, and placement of the refrigeration units. This method can be energy efficient depending on the design of the building and the efficiency of the units. At SEMCO/SEMCOLD LLC, we manufacture highly efficient cooling units for industrial scale cooling. Although this method can work well with already cooled produce or produce that does not need rapid cooling, it can be ineffective for warmer produce recently removed from the field or for produce that requires rapid cooling.

Produce That Is Unsuitable For Room Cooling

Room cooling isn’t right for all types of produce. The following types of produce should not be cooled with room cooling alone:

  • Asparagus
  • Broccoli
  • Brussel sprouts
  • Cantaloupe
  • Carrots
  • Cauliflower
  • Celery
  • Cherries
  • Corn
  • Cucumbers
  • Endive
  • Grapes
  • Leeks
  • Lettuce
  • Nectarines
  • Onions
  • Peaches
  • Peas in pods
  • Plums
  • Radishes
  • Spinach
  • Watermelon

Some of these vegetables and fruits have a high respiration rate, which need to be cooled rapidly to avoid degradation of the produce’s structure and nutrition. Produce with lower respiration rates do not always need to be quickly cooled to maintain its integrity.

Ice Cooling: Old Fashion and Effective For Rapid Cooling

A quick and efficient method to cool some foods is through ice cooling. Many types of produce, including asparagus, broccoli, cantaloupes, carrots, cauliflower, endive along with multiple other high-respiration produce, can be iced for quick cooling. Direct contact with ice does not cause damage to the produce because these have a stronger outer structure. Ice cooling requires a system to quickly produce and store clean ice with which to cool the produce.

Additional Rapid Cooling Methods For Delicate Produce

Some produce can be damaged by direct contact with ice, but also should not be room cooled. Some types of cooling methods that may be suitable for these types of produce include forced-air cooling and hydrocooling. Forced-air cooling utilizes fans that push cold air through the pallets of food and increase the exposure and cooling efficiency of food. Hydrocooling uses cooled water to draw the heat out of produce.

Although room cooling is an effective way to cool some produce, the above outlined methods are better suited to more rapidly cool produce that degrade quickly. SEMCO/SEMCOLD LLC has put together cooling and storage guides for a variety of produce and we recommend searching our archives if you are looking for additional information about a particular crop. Additionally, our experts are always happy to answer your cooling and storage questions and remember that SEMCO/SEMCOLD LLC’s systems are fully customizable and can be tailored exactly to customer specifications.

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