Our claims experience at Hartford Steam Boiler clearly shows that a direct relationship exists between the quality of preventive maintenance practices and the size and frequency of equipment-related losses.
In addition to ensuring reliable operation, good preventive maintenance helps ensure efficient operation, extends equipment life and reduces energy costs.
By far the majority of spoilage losses are the result of undetected loss of refrigeration. In most instances, the spoilage occurs over a period of less than 24 hours and when personnel are not present to detect the problem. The rate at which spoilage can occur is dependent upon a number of variables.
These include the amount of time the storage space can maintain temperature during a refrigeration outage, the perishable character of the products involved, ambient (outside) temperatures, and the nature of equipment operation during the spoilage period.
As a general rule, the lower the average storage temperature and the larger the storage space, the more slowly spoilage is likely to develop. This is because the thermal mass of the product acts as a “safety net” to prevent spoilage.
Smaller storage spaces, like display cases or small walk-in coolers and freezers, can experience a spoilage loss in just a matter of hours. This is particularly likely if the equipment gets “stuck” in a defrost mode of operation, resulting in the continuous transfer of heat into the space.
In addition to ensuring reliable operation, good preventive maintenance helps ensure efficient operation, extends equipment life and reduces energy costs.
By far the majority of spoilage losses are the result of undetected loss of refrigeration. In most instances, the spoilage occurs over a period of less than 24 hours and when personnel are not present to detect the problem. The rate at which spoilage can occur is dependent upon a number of variables.
These include the amount of time the storage space can maintain temperature during a refrigeration outage, the perishable character of the products involved, ambient (outside) temperatures, and the nature of equipment operation during the spoilage period.
As a general rule, the lower the average storage temperature and the larger the storage space, the more slowly spoilage is likely to develop. This is because the thermal mass of the product acts as a “safety net” to prevent spoilage.
Smaller storage spaces, like display cases or small walk-in coolers and freezers, can experience a spoilage loss in just a matter of hours. This is particularly likely if the equipment gets “stuck” in a defrost mode of operation, resulting in the continuous transfer of heat into the space.