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Solutions to optimise the energy efficiency of food processing facilities Whether for a refrigeration or heating application, to cool or heat a tool or a product, in cold storage or deep-freezing, the food industry must optimise its thermal installations. This can be a big challenge but it can preserve the lifespan of the system and minimise carbon footprint. Interview with Emilie Kugener, Corporate & Web Communication Manager with Pierre Emmanuel Danet, Technical Support Manager. Pierre–Emmanuel Danet, Technical Support Manager Indirect cooling systems are on the rise, why are they an interesting solution for the manufacturing and preservation of food products? P-E. D.: Heat transfer fluids (HTFs) provide a solution to the requirements of F-Gas. The design of an installation with a secondary circuit makes it possible to reduce the refrigerant charge, contain it and be able to use fluids with very low environmental impact, such as am- monia in the food industry, for which use is regulated. Is there a heat transfer fluid for each application and how should it be selected? P-E. D.: The heat transfer fluid is formulated based on glycols (MEG, MPG), 1.3 propanediol, betaine, etc. to which corrosion inhibitors are added. The coolant is diluted according to the desired freezing point. Each application is unique and it is important to analyse all the possible solutions before making a selection, which is why Climalife offers an all round offer. The choice of a coolant depends on the temperature required for the process. Ice cream production, freezing tunnels, meat production, packaged food, etc. can be affected by heat transfer fluids at low or very low temperatures. In order to meet these needs, we have developed Greenway® Neo, based on bio-sourced 1,3-propan- ediol, which combines performance and sustainable development. We also offer Temper, based on po- tassium acetate and formate, which covers very low temperature applications (down to -60°C at freezing point) due to its low viscosity. Finally Friogel® Neo (MPG based) which is commonly used by the big names in the food industry. Can the heat transfer fluid be considered as a food additive? P-E. D.: No, a heat transfer fluid is not a food prod- uct. Where food is being produced, we recommend an installation is designed to avoid contamination of the production by the HTF. Because the precautionary principle is necessary, and even if the process does not bring the food into direct contact with the fluid, it is dangerous to use Mono Ethylene Glycol (MEG) heat transfer fluids in food because they are harmful if in- gested. Indeed, some manufacturers believe that there is no proven danger and choose MEG-based solutions at about 40% less cost than other non-hazardous heat transfer fluid bases. However, we know that the heat transfer system can suffer undetected leaks related to corrosion or other causes with serious consequences in this sector of activity. In the event of leakage, contamination or contact of a coolant with a food product, even if the product is not classified as toxic under the regulations, any contamination of a food product renders it unfit for consumption. 3 | REPORT | November 2019 | Climalife contact #16