Once seen as a ‘process load’ and exempt from most energy codes, in recent years grocery refrigeration has started to experience the same regulations as other energy-intensive mechanical systems. Over the years we have developed methodologies to help our clients achieve energy savings.

One way we help our grocery clients design the most efficient system starts at the beginning of the store layout process. Each food category (produce, dairy, meat, deli, beer, ice cream, etc.) needs to be held at a different temperature to maintain freshness and extend shelf life. For a recent grocery start-up, we assisted the store designers in selecting the most efficient and appropriate refrigerated display cases for the application. Some of these cases had doors, where traditionally they did not, which helped to further reduce the refrigeration energy needed. We then grouped these food categories in a way that pairs common temperatures together allowing the refrigeration rack to operate at as high a suction temperature as possible. This in turn reduces the work the compressors are required to do and directly reduces the overall energy input to operate the system.