BOC: Carbon dioxide will remain niche refrigerant in food production

Speaking to FoodManufacture.co.uk as WR Refrigeration launched a new centre of excellence for training in carbon dioxide-based refrigeration, BOC Group business development manager for refrigerants Barry Lyon, said: "The supermarkets are leading initiatives on carbon dioxide, but it hasn't really taken off in a big way in food manufacturing yet. ​

"Bakkavör has gone down the carbon dioxide route but I'm not aware of many other big installations in food manufacturing yet. ​

"People are dabbling with carbon dioxide but ammonia tends to be more popular. Carbon dioxide is a challenge as you need specialist training because of its high pressure and low critical temperature."​

Interest in natural refrigerants has been growing as the food industry has sought alternatives to ozone-depleting CFCs (chlorofluorocarbons) and HCFCs (hydrochlorofluorocarbons), said Lyon.

"The use of virgin HCFCs has been banned in the EU since the end of 2009, while recycled fluid HCFCs will be banned from the end of 2014. You can use reclaimed HCFCs but there are questions about availability."​

However, some firms have been dragging their heels when it comes to adapting to the new regulatory landscape, he said. "A lot of smaller cold stores and distribution companies have done absolutely nothing."​

Marketing manager Matt Walmsley added: "You can relatively cheaply retrofit an existing system designed for HCFCs and drop in HFCs (hydrofluocarbons) instead, but if you want to switch to carbon dioxide, you've talking about a completely new system."​

Training academy​

WR Refrigeration's new training academy in Minworth includes working examples of all the main types of carbon dioxide refrigeration systems including sub critical LT systems, pumped circulation carbon dioxide secondary systems and cascade carbon dioxide transcritical multi-compressor pack systems.

The facility provides a realistic working environment for engineers to gain hands-on experience of working with the new systems, with the first training courses to take place this month, said WR Refrigeration business development and marketing director Patrick Mullins.

“Carbon dioxide refrigeration is environmentally friendly, safe and proven. The major obstacle to widespread adoption to date, however, has been the shortage of engineers trained in handling carbon dioxide. The carbon dioxide​ academy meets this need and unlocks the huge potential of carbon dioxide for end users.”​

Head of engineering Paul Arrowsmith added: “The key is to ensure that engineers are aware of the special properties of CO2 as a refrigerant, which make it behave differently from the refrigerant they are used to handling, and the techniques required to handle it safely in order to avoid hazards.”​

WR Refrigeration predicts that three quarters of major food retailers will switch to carbon dioxide-based refrigeration systems over the next five years.