Both industrial refrigeration and air conditioning are based on the same mechanism: the cooling of a fluid, generally water or air, through the evaporation of another fluid called a refrigerant. The refrigeration circuit, which is made up of a compressor, evaporator, condenser and lamination member, constitutes the integral part of both systems.

However, there are substantial differences between refrigeration and conditioning installations, for example in the components, in the design, in the commercial or industrial structures where they are installed and in the operation itself, which justifies the existence of two different markets.

Refrigeration is the process through which a decrease in the temperature of fluids or bodies in general is achieved. In particular, the process of preserving perishable goods is used even at temperatures below -60ºC.

Refrigeration is one of the most important applications in the food industry, because it slows down the proliferation of bacteria in food and allows its organoleptic properties to be preserved intact, prolonging the conservation time.

The main devices that we find in the field of commercial and industrial refrigeration, used in food preservation are:

Cold chambers;
Refrigerated display cases for supermarkets;
Refrigerated display cases for pastry shops, bars, ice cream parlours, etc.;
Refrigerators used in industrial kitchens, including maturation and fermentation chambers;
Refrigerators for pharmaceutical products;
Blast chillers.

These devices differ mainly in their appearance, depending on whether the product will be visible to the public or not, as well as in fundamental aspects such as compliance with regulations and the required cooling capacity.

The main foods that need conservation at temperatures a little above 0ºC are fresh cheeses, drinks (beer, wine, juice) and sausages.
Fresh meat, fish, fruit, vegetables and dairy products are preserved around 0ºC.
Ice cream and other quick or ultra-fast frozen foods, for example fish or vegetables, are preserved at negative temperatures that can reach up to -25ºC, which significantly increases their shelf life.
On the principles of operation of refrigeration systems and the refrigeration circuit, see “CREATING COLD”.