Different Options That Exist for Industrial Coolers and Freezers

There are a variety of industries that involve food like meat and poultry, produce, or seafood. No matter which of these food-related industries you work in, you need to think about how to keep the materials at the proper cold temperature to avoid food spoilage and the growth of bacteria. When food is your business and your income, it is paramount that you have the proper industrial cooler or freezer. Fortunately there are many quality option these days for how to keep food at the proper temperature. Regardless of what you need to refrigerate, what your budget is, and what your space limitations are, there is likely an industrial cooler or freezer that is right for you. When you are ready, we at SEMCO/SEMCOLD LLC can help provide you with the right cooling unit. Here are a few different options for you to consider.

Indoor vs. Outdoor Coolers and Freezers

Two basic options for cooling solutions are indoor and outdoor coolers and freezers. These two options each have their own advantages and disadvantages and one may suit your needs better than the other. At SEMCO/SEMCOLD LLC, we have knowledgeable professionals that can help you take stock of your situation.

Outdoor options can be a great choice if you already have a level area to position the unit and if you live in an area that is not excessively hot, which would require you to do more work to make sure that the unit was not overly exposed to the heat. If there are not area building codes in place that impede the installation of an outdoor unit, this choice can free up more space inside your facility, eliminate the extra indoor heat created by the unit and may be a lower price option if you do not choose a highly customized cooler or freezer.

Indoor units, on the contrary, may take up more space and result in a higher building temperature, when can drive up your energy costs. However, if theft is a concern to you or if you require very easy access to the items inside your cooler or freezer, indoor may be the way to go. Indoor options are also less susceptible to environmental concerns like excessive outdoor heat or other weather concerns. Remember that indoor options also cost less than outdoor units, on average. We at SEMCO/SEMCOLD LLC recommend talking to one of our professionals to assess whether an indoor or outdoor option is better for you.

Different Sizes for Industrial Freezers and Coolers

When you decide whether you need an indoor cooling unit or an outdoor cooling unit, you will then need to figure out what size unit you require. If you have an indoor unit, much of this decision may be made for you based on available space. Outdoor units often offer more flexibility in this area. Generally, the smallest walk-ins are about 15 cubic feet, while larger ones can be up to 400,000 square feet. A good rule of thumb to keep in mind when determining your space requirements is that 1 cubic foot of space can hold roughly 28 pounds of food. However, naturally this varies widely depending on the type of product you are refrigerating and your overall setup.

New Technologies in Industrial Cooling

With modern technological advancements in coolers and freezers, there are many available options that allow for a better performing unit that lasts longer and is more energy efficient. Consider which of these options will benefit your business and result in less maintenance and fewer unneeded costs. Some of these high-tech upgrades include:

  • Advanced door technology to avoid hinge problems
  • Alarms that monitor temperature and produce alerts when there are problems
  • LED lighting
  • Motion sensor lighting technology
  • Bluetooth connectivity

Contact us at SEMCO/SEMCOLD LLC to find out more details about available cooling units and various options.

Food preservation technology has come a long, long way from the days when people used salt to keep food from spoiling. These days it is possible to find a top-of-the-line walk-in refrigeration unit at the right size and the right price. With all the different options, it may be difficult to choose the right one for your application. Review the information above and consider what features are most important to you, then call SEMCO/SEMCOLD LLC and let us help you make this important decision. Remember also that all of our systems are fully customizable and can be designed to perfectly fit your needs.

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Produce Well-Suited for Room Cooling

Producing a quality crop takes plenty of hard work, dedication, and commitment. In order to protect and preserve that quality produce, you need to use a cooling method post harvest that will help keep the food fresh. Using the correct cooling method for your crop will not only provide a tastier and more nutritious product for the consumer, it will also help crops to better survive the delivery journey. At SEMCO/SEMCOLD LLC, we can design a customized cooling system to fit your specific cooling needs, thus helping to keep crops chilled, preserved, and protected after harvest until they arrive at their final destination.

The Importance of Cooling Produce

Cooling produce quickly after harvest can reduce the field heat that crops experiences while being gathered, and it helps prepare items for storage and shipment. Cooling produce also allows growers to store and then sell their crops at a more marketable time in order for them to get the maximum value for their harvest.

Cooling crops in the appropriate manner helps protect the freshness and integrity of produce by:

  • Delaying the growth of molds and bacteria
  • Hindering water loss
  • Postponing the production of ethylene

Different Produce; Different Cooling Methods

The manner in which a crop is cooled can depend on a variety of factors. SEMCO/SEMCOLD LLC understands that different crops require different cooling methods, which is why we design personalized cooling units that fit our customers’ needs. Certain crops need to be cooled very quickly in order to stop the ripening process, while others can be allowed to reach lower temperatures slower. Economic restraints should also taken into account when designing a cooling unit, as some cooling processes will be much more expensive than others. While there are many different cooling methods, this article will focus on room cooling and what produce is best suited for room cooling.

What Is Room Cooling?

Room cooling is a method of bringing the temperature of produce down to an acceptable level by placing it in an insulated room that is cooled with refrigeration units. These units chill the air and keep the room at a consistently cold temperature. SEMCO/SEMCOLD LLC room cooling systems are very energy efficient and designed to the highest standards.

The Benefits of Room Cooling

Room cooling is a slower cooling method than other cooling methods, which works well for certain crops that don’t need rapid cooling. Room cooling can also be used to help store produce that has been pre-cooled by another cooling method. When used as storage for pre-cooled crops, smaller refrigeration units can be used to keep crops at the desired temperature.

Best Produce For Room Cooling

Produce well-suited to room cooling include the following:

  • Apples
  • Butter Beans & Snap Beans
  • Beets
  • Blueberries
  • Brambles
  • Cabbage
  • Eggplant
  • Okra
  • Peppers
  • Potatoes
  • Squash
  • Strawberries
  • Sweet Potatoes
  • Tomatoes
  • Turnips
  • Watermelon

With a room cooling system from SEMCO/SEMCOLD LLC, many items that are properly room cooled can last for months, such as apples, topped beets, cabbage, potatoes, sweet potatoes, and turnips. When produce is stored in cooling rooms, the produce containers should be stacked in order for air to circulate around the packaging. As mentioned above, other crops that have been cooled through rapid cooling methods can also be stored in room cooling units once they have reached the proper storage temperature.

Room Cooling Requirements

While room cooling is effective to help delay the growth of bacteria, slow the ripening process, and reduce water loss, there are other requirements besides temperature that need to be met in order for quality produce to be delivered fresh to consumers.

Maintaining the appropriate humidity levels (from 80-95% humidity) in the cooling rooms will help crops to retain their quality and freshness. The humidity rates should also be closely monitored using a hygrometer to ensure that they stay at optimal levels. Humidity rates that are too high will encourage bacteria growth, which is why sanitation is also very important for such crops. Meanwhile, humidity levels that are too low will dry out the produce.

Whatever your cooling needs may be, we at SEMCO/SEMCOLD LLC can manufacture and install a customized system that works for you, your crops, and your budget. Having the right cooling system can help save you money in the long run and allow you to get more out of your harvest.

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Cooling and Storing Methods for Field Corn After Harvest

field corn produce crops

When most people think of corn, their mind races to sweet corn. While field corn is not typically eaten straight off the cob, it still has a myriad of uses. It is an important ingredient in whiskey, ethanol and industrial products, such as ceramics, penicillin, crayons, shoe polish, batteries, and even cardboard. Farmers often feed livestock field corn as well. Field corn has to be properly handled after harvest so it can live up to its potential. Learn more about field corn, general cooling and storage information, and how you should cool and store field corn.

General Facts

Corn can be traced all the way back to Central American cultures around 3400 BC. Today, corn is a diet staple because of its high protein and carbohydrate content. While corn is native to North America, today it is produced on every continent besides Antarctica.

Sweet corn is a huge part of a lot of people’s diets, but field corn is not as sweet as is typically used in manufacturing other products. In fact, corn is one of the leading sources of sweetener. So much so that it is used to make bread, corn starch, sodas, candy, chewing gum and so much more.

Unlike sweet corn, field corn is not harvested until the kernels are dry. Field corn is higher in starch, yet lower in sugar than sweet corn.

General Information about Cooling and Storing

For many different types of produce, it is important that they get cooled right away and stay at the proper humidity level. Because field corn is not consumed right away, it has to undergo some different cooling and storing.

  • Sorting – When you sort your field corn kernels, you want to try to remove broken kernels from the rest because they can cause issues during storage. Also, broken kernels are not the choice product for many of the end manufacturing uses because they are more susceptible to moisture, insect damage and producing smaller grits. SEMCO/SEMCOLD LLC offers rotary screens, gravity screens and perforated auger housing sections to separate the fines and broken pieces from the good pieces.
  • Temperature – Keeping field corn at the right temperature will reduce the likelihood of stress-cracking. Using natural and low temperature in-bin will result in 5% or less of your kernels being damaged. Corn being used for animal feed shouldn’t exceed 130F, wet milling shouldn’t exceed 100-130F, dry milling shouldn’t exceed 100-120F and snack foods shouldn’t exceed 100F during the drying process. Corn should be cooled to 35F, but never frozen, to get it ready for storage.
  • Drying – Letting the kernels steep in a bin without airflow will help them cool and reduce stress-cracks.
  • Shelf Life – If stored and dried properly, field corn can have a shelf life of up to 25 years.

Effective Cooling Methods

There are a few different pieces of equipment that you can use to cool your field corn. SEMCO/SEMCOLD LLC can help you pick out the product that is right for you:

  • Room Cooling – Because you don’t want field corn to get too cold, using room cooling may be sufficient.
  • Forced-Air Cooling – Again, without getting it too cold, forced-air cooling may be the right cooling method for field corn.

No matter which method you decide to use for your field corn cooling and storage, you have to make sure to get the best equipment. Because this type of corn is getting ready to be put to uses besides being directly consumed, it has to undergo different kinds of prolonged storing and cooling. Work with SEMCO/SEMCOLD LLC to get the customized equipment that will make your after harvest handling of field corn much simpler.

 

corn
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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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Tips to Select the Best Cooling System for Your Fishing Vessel

If you own or operate an industrial or commercial fishing vessel, it’s important for you to have the proper cooling system to meet your needs. Improper cooling of seafood leads to the growth of dangerous bacteria that makes it dangerous to consume. The type of cooling system you need for your vessel depends on several factors. Read on to find out what we at SEMCO/SEMCOLD LLC recommend.

The Size of the Fish You Catch

The cooling system you need will depend on whether you catch small, medium or large fish. Naturally there are a host of other factors and species of fish, your own resources, the weather, and other conditions will also impact the best cooling method. However, in general consider the following:

Small Fish – Small fish such as sardines spoil easily since their size means they aren’t as protected. However, they also cool quickly and stay cool longer because they are so small. A well-insulated cooler for small fish is important. To keep them cold enough, use a mix of ice and chilled seawater in the cooler.

Medium Fish – Medium fish such as salmon or tilapia are some of the most important economically, so it is vital they stay fresh. When it comes to medium fish, other factors such as the distance of your trip will factor into the best type of cooling.

Large Fish – Large fish include marlin and Mahi Mahi and take much longer to cool. Large fish should be gutted before cooling so you can place flake ice directly into them to maximize cooling efficiency.

The Type of Seafood You Catch

Fish sizes are important, but the type of seafood you’re bringing in from sea is also important. Shrimp are a special case because they begin to spoil as soon as they die. For this reason, shrimp need to be frozen right away. Common methods include plate freezing and cold brine immersion. Other types of shellfish such as lobster and crab are typically kept alive while in transport to prevent spoilage and ensure maximum freshness.

Available Space on the Boat

Available space is also a factor in determining what type of cooling system to purchase. For example, a system that uses polyurethane foam for insulation could be beneficial if it is placed in an area that is sure not to receive any water, but it might not be beneficial on small boats. Water spray will eventually weigh it down. Waterlogged polyurethane loses some of its insulating properties. Other types of insulation include sealed air space and even Styrofoam. The industrial cooling systems here at SEMCO/SEMCOLD LLC are able to work with any type of insulation and space you have in your boat.

The Cost of the System

Cost will be a factor when it comes to the cooling system you purchase for your commercial fishing boat, but we at SEMCO/SEMCOLD LLC work to ensure we have products available in a range of prices. However, it is important not to cut corners when it comes to cooling and insulating the fish you bring in. Purchasing a system that’s inadequate for your needs in favor of saving money will cost you in the long run, if not in lost product, then in lost business if someone becomes sick due to inefficient fish cooling.

SEMCO/SEMCOLD LLC offers an array of options when it comes to your fishing needs, from ready-made ice that works for short trips to icemakers and water filtration systems for longer fishing excursions. All it takes is the right system to ensure delicious, fresh fish when you hit the shore. Make sure to check out our other seafood cooling articles for additional information.

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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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Cooling and Storing Currants Post-Harvest

Currants are a diverse fruit that are grown all around the world and utilized for different purposes. They are considered a healthy fruit, seeing as they are packed full of vitamin C, antioxidants and rich nutrients. They can be used in a number of different dishes, altered into various forms and utilized for decoration. With so many options it is clear to see why they are a favorite amongst fruit. To ensure that you get the most out of this berry, check out some of its facts as well as the best ways to preserve it.

Facts about Currants

Though it has spread across the world, currants are native to northern Europe and Asia. It is still widely grown in specific areas, including England, Scotland, Ireland, France, Germany, Norway, Spain, Portugal and Poland. The berries can be easily identified by their unique display. They grow amongst yellowish-green, five-lobed leaves that are spirally on the stems. Though they have been planted many places, some currants have escaped into the wild. In previous years, this contributed to the spread of certain plant diseases. Thankfully, the diseases have diminished, however the berries do still grow in wild, tropical environments today.

Currants can be utilized in various dishes and in a number of different forms. The red currant is sometimes eaten by itself as a snack, while the tarter black currant is usually utilized in jams, jellies and syrups. Another popular version, the white currant, is also utilized in different jams and syrups, as well as pressed to make wine. The vibrant colors and sweet-tart flavors make this fruit a regular go-to in many European and Asian dishes.

General Information about Cooling and Storing Currants

Currants are usually harvested in large numbers, whether by machine or by hand, and are a common commercial fruit. As such, they are usually not utilized directly and must be preserved for shipping and selling. To accomplish this, there are certain cooling measures that need to be adhered to. Along with understanding those methods, there are certain aspects of the cooling and storing process that you should be aware of.

Precooling – Currants do not have a long shelf life at all once harvested. These berries are sensitive to ethylene, so they begin to perish quickly after they are picked. To slow down this process, it is imperative that proper cooling methods set in place as soon as possible after the berries have been harvested.

Temperature – The optimal temperature for storing the berries is at 34⁰F. This temperature should be reached within two hours of harvesting.

Relative humidity – Currants require quite a bit of humidity. In fact, it is suggested that they maintain a relative humidity of 90-95%.

Shelf life – Without refrigeration, currants do not have a long shelf life at all. However, when properly cooled and refrigerated, they can last one to two weeks. If frozen, they may last ten to twelve months.

Methods of Cooling Currants

Considering how sensitive currants are, it is critical that the proper cooling process be followed. Otherwise, the fruit can begin to deteriorate quickly. There are a couple of cooling options to utilize for currants.

Forced-air cooling – This type of cooling involves placing the fruit in an insulated room with refrigerators in it. Different factors, including the size of the room, number of berries being cooled and the size of the refrigerators, determine the number of refrigerators needed. To help the air to circulate properly, fans must be inserted around the room. This helps to ensure an expedient cooling process, which is especially important for large quantities.

Room Cooling – These cooling rooms are similar to forced-air cooling, except they do not have the additional application of the fans. This results in a slower cooling process, therefore these rooms are often considered a good option for keeping the currants cool after they have undergone an initial cooling process. Also, with the lack of the additional air circulating apparatus, it is important that the refrigerators be strategically placed around the room for optimum cooling.

Properly cooling and storing currants after harvest is crucial for maximizing their value, maintaining quality and freshness, and delivering great tasting product to end consumers. SEMCO/SEMCOLD LLC designs fully customizable cooling and storage systems that are ideal for use with currants and other produce.

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The Pros and Cons of Different Types of Insulation on Fishing Vessels

Fishing vessels must keep their holds chilled in order to safely store caught stock. In addition to ice and refrigeration equipment, the hold’s insulation is key for maintaining the proper temperatures and reducing energy costs. There are multiple types of insulation available, each with benefits and disadvantages. Understanding the properties of these materials, and taking them into consideration along with factors such as the size of the craft and the structure of the hold, will allow industrial fishermen to choose the optimal insulation for their fishing vessels.

Polyurethane Foam

Polyurethane foam is one of the top options for insulating materials. A man-made polymer, the foam is filled with various inert gases to slow heat conduction. It’s lightweight and moisture-resistant, and has multiple methods of installation, allowing for flexible construction. Boards or slabs of pre-made foam can be cut and placed along walls. Polyurethane can also be mixed as a liquid and poured into place or injected into cavities to form a solid mass, or else sprayed in layers, adhering to most woods and metals as well as itself, a useful property for insulating ship holds.

One main disadvantage of polyurethane is its water permeability compared to some other materials. While moisture won’t damage it, the foam becomes heavy and its insulating properties are reduced when waterlogged. Fiberglass-reinforced plastic linings are used to block moisture, but are more expensive. Polyurethane also can burn when exposed to fire, and though it’s usually treated with flame retardants it can produce toxic chemicals when burning. It’s also pricier than other insulation options, and not available in all markets.

Polystyrene Sheets

Another artificial polymer, extruded polystyrene is better known as Styrofoam. When molded into sheets of various sizes and widths, it can provide significant insulation that is not as permeable to water as polyurethane. However, like polyurethane it is flammable. Polystyrene also starts to break down in direct sunlight, and can react with certain solvents, making it impractical for any hold that has a fiberglass lining directly applied over the insulation.

Cork Board

Made of natural cork wood, cork boards were once among the most popular insulating materials on the market. Nowadays, however, a shortage of cork trees means the board is expensive compared to other options, and generally has limited applications. While it’s more burn-resistant than most woods, it can’t be used in temperatures over 65 degrees Celsius, and its high rate of absorbing water vapor makes it impractical for widespread use on ships and boats.

Fiberglass

Matting composed of fiberglass is resistant both to fire and heat as well as chemicals, and is a good thermal insulator. It’s still water-permeable, however, losing effectiveness when damp, and offers little in the way of structural support to a hold. Though it’s generally inexpensive and comes in a variety of thicknesses for ease of installation, if it’s incorrectly arranged it can settle in place, leaving gaps in the insulation.

Wood Shavings, Sawdust and Straw

Organic materials such as straw, wood shavings and sawdust have a long history of being used as insulators. Whether packed or poured as loose fill into spaces or used to block gaps, the relatively light densities of the materials and the air trapped between them forms a useful thermal barrier, if not as effective at blocking heat by volume as man-made materials such as polyurethane and polystyrene. Straw and sawdust are also extremely cheap and easy to come by almost anywhere.

However, they have several major drawbacks. Wood particles and straw are flammable when dry. They also are likely to shift and pack down when subjected to engine vibration, leaving inefficient spaces where the cold can be lost. These materials are also very prone to absorbing water and moisture. Not only does dampness increase their weight and lower their insulation efficiency, but they can start to rot and are more likely to develop mold and mildew than artificial materials. Insects and other pests may also make nests in sawdust or straw.

Sealed Air Space

Since the insulating properties of most insulation actually is provided by the air or other inert gases trapped in the foam or fibers, it’s no surprise that plain air can also act as an insulator. Gases conduct heat less than liquids or solids, since the molecules which transfer thermal energy are more dispersed in the gaseous state. Air is as lightweight as it’s possible to be, and of course free. However, to effectively employ air as an insulator, it must be held in completely sealed compartments, or else circulating drafts of heat can counter-productively raise the hold’s temperature, rather than keeping it low. Air also provides no structural support and requires substantial empty volume, so may not be a practical choice for some vessels.

Whatever type of insulation is installed in the hold, SEMCO/SEMCOLD LLC’s industrial cooling systems can provide the right level of refrigeration. Every system is rigorously designed and customizable to the exact specs for each client, ensuring that fish are cooled efficiently and effectively chilled.

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Company Profiles for Companies who Need Concrete Cooling Systems

Do you need a concrete cooling system from SEMCO/SEMCOLD LLC? If you are familiar with concrete, you know that as the cement mixture hardens it actually gives off heat because it is an exothermic chemical reaction. The extra heat can cause the hardened concrete to be a less than desirable product. When concrete gets too hot during the curing process it results in lower tensile strength and a higher likelihood of cracking due to expansion.

How do you know what sort of cooling your company needs? In some cases it is enough to add cold water and ice to the cement, but when do you need an actual cooling system? There are many different situations that may call for a cooling system. You can talk to a SEMCO/SEMCOLD LLC representative to find out if your company would benefit from an innovative aggregate cooling system. Otherwise, here are three common company profiles that may benefit from the use of a concrete cooling system.

1. Company with Large-Pour Projects

Is your business working on a project that requires a lot of concrete? This project would be called a large-pour project. The more cement that you pour the more heat that will be given off. In the case of a large-pour project, it may not be enough to just add cold water and ice.

If your company is planning a large-pour project, you need to talk with a SEMCO/SEMCOLD LLC representative in order to find out what sort of cooling system is right for you. No matter if there is only one large-pour project in your company’s near future, you still will need some sort of cooling system. You do not want to end up with concrete that is going to crack and expand.

If you’re going to be mixing a lot of cement and water, you need a cooling system.

2. Company that Requires High Quality and Durable

Some industrial companies put their concrete through a lot. Because of the weight and traffic that the concrete is going to go through, a SEMCO/SEMCOLD LLC cooling system may be needed. If you own an industrial company that needs a concrete that is high quality and durable, you need a cooling system.

Without a cooling system your concrete could be of a lesser quality because of the exothermic chemical reaction. Even though you may not be pouring a large quantity, if you want a superior quality, you still need a cooling system.

Industrial companies that need high quality concrete also need a cooling system.

3. Construction Company that Pours Often

Many construction companies pour a high quantity of concrete. Maybe they do small jobs and large jobs, but if your business is built on the concrete that you offer, you want to make sure that you offer the best product around.

Construction companies that pour a lot of concrete would benefit from a SEMCO/SEMCOLD LLC cooling system because they would be able to guarantee their customer’s satisfaction. If your company doesn’t use a cooling system, there may be times when the tensile strength of the concrete you pour is very low.

Construction companies that pour concrete often would benefit from a cooling system.

To put it simply, if your business deals with concrete often, needs a large amount of concrete or requires that all the concrete is of the highest quality, a concrete cooling system may be just what you need.

Getting the Best

Now that you know you need a concrete cooling system, you want to get the system that is best for your business. SEMCO/SEMCOLD LLC wants every company in search of a concrete cooling system to get exactly what they need. That’s why we make custom cooling systems to fit the needs of our clients. Not only are our systems custom built, but they use dependable and industry-leading technology to ensure you have the best cooling system possible.

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10 Surprising Facts about Fish Cooling

It is crucial that any industrial or commercial fishing crew fully understand the ins and outs of properly cooling and storing fish. There are often complicating factors such as fish size, ice type, environmental conditions, and other aspects that may make fish cooling more challenging. What follows are 10 surprising facts about cooling fish.

1. The Difficulties of Small Fish

Small fish, as compared to medium or large sized fish, have an abundance of surface area and small weight. These factors lead to a propensity for spoiling because the meat lacks natural insulation, unlike larger, thicker fish. Conversely, these small swimmers cool very quickly and evenly, which is convenient for fishermen.

2. Pros and Cons of Cooling Large Fish

Large fish require a little extra consideration before cooling. Unlike smaller species, these large swimmers have denser bodies and extra layers of fat between their meet and skin. As a result, these fish have slower cooling times. However, the surface area to meat ratio is much smaller, giving it an advantage in the preservation game.

3. Medium Sized Fish Are Just Right

Medium sized specimens have the advantages of both large and small fish, making them almost ideal for transport. Like their larger counterparts, these fish hold temperatures easily and are naturally protected against spoilage. As with smaller species, medium swimmers cool evenly and fairly rapidly.

4. Planning Factors for fish cooling

Before embarking on a fishing expedition, fisherman must account for:

  • Estimated size of catch
  • External conditions
  • Size of fish
  • Type of ice needed
  • Trip length

Climate conditions in particular are important to consider as this affects the starting temperature of the fish.

5. Perfect Time, Perfect Temperature

During an immersion process, shrimp are frozen to preserve freshness and ease the transportation route. To prevent any damage, the crustacean is frozen for no more than 10 to 15 minutes and afterwards, should be kept at -30 degrees Celsius. For increased water retention, some shrimp companies will freeze the product within an ice block.

6. Methods for Rapid Cooling Large Fish

Cooling large fish comes with a unique set of challenges, which means there are just two commonly used methods for rapid cooling big catches. Large commercial vessels and smaller fishing enterprises use chilled seawater and flake ice to decrease temperatures within the safe preservation time window.

7. Adjusting for Thermal Loss with fish cooling

A properly planned fishing expedition will account for both ice needed cool the fish and melting due to thermal loss. In the freezers and cooling areas, all the ice’s cooling potential cannot be transmitted into the cargo. Instead, some simply melts in accordance with external temperatures. As this happens, fishermen must replace what is lost to maintain the transport temperature.

8. New Live Transport Methods

Transporting live shrimp isn’t incredibly common, but it is growing in popularity because of high profit yields. However, live transport typically requires heavy and expensive water tanks, severely increasing overhead costs. New studies indicate live shrimp can be cooled to 15 degrees Celsius, transported without water and then re-acclimated upon arrival.

9. Ice Cooling

Cooling with ice in addition to using chilled seawater are highly popular cooling methods in commercial enterprises. Ice is extremely efficient because it is both versatile and cost effective. Generally, it’s considered convenient and also increases the cargo’s moisture retention. For maximum effectiveness, the ice should be crushed to better surround the fish.

10. Using Chilled Seawater for fish cooling

Like ice, chilled seawater is high convenient. It’s readily available during fishing expeditions, making it especially cost effective. Additionally, it thoroughly surrounds the fish and completely permeates the specimen for cooling.

SEMCO/SEMCOLD LLC knows how important cooling is to fishing enterprises and we are dedicated to offering highly effective storage and cooling systems. We customize our systems to your needs so you can meet your capacity demands as well as any other important or unique specifications.

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