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    Energy savings in commercial refrigeration equipment : Low pressure control

       

    The refrigeration process use a considerable amount of energy (30 to 80%) in the food industry, storage or mid size store and hypermarkets. It is that first expenditure that users want to save money, but it is also the least known and most critical..

    Low pressure control (LP) is not frequently quoted when one speaks about energy savings. It is often associated with a refrigerating power reduction involving a temperature rise and said to offer little savings compared to high pressure (HP) control.

    This document explains how LP control generates energy savings vs a traditional regulation and gives technical constraints to be respected.

     
     
     
     
     
      
     
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