Refrigerated counters of the future

The existing refrigerated counter will be labelled with energy label class “C” according to the coming EU Energy labelling scheme, and the goal is to improve the efficiency, so that the coming product can be labelled with energy class “A”, which requires savings of at least 32 %.

The project starts with an analysis of the existing product and of how to fulfil the goal of the project. This will be carried out in cooperation between the project partners. A mathematical model for refrigerated counters will be developed, including CFD calculation models for the airflow and temperature distribution. Each of the following improvements will be simulated and the results will be analyzed:

The models will be compared to real test results from the existing refrigerated counter, tested with opening of doors and shelves due to EN23953. The models will be adapted to fit the test results.
The models will be used for simulating several improvements in design and components.
The refrigeration system will be evaluated, and calculations of new compressors with VSD will be simulated.
New design for the first prototype will be developed, and the prototype will be build and tested. The test results will be analyzed. The Danish national team of chefs will be involved in this process.
An ambitious research activity between DTU, Danish Technological Institute, Gram Commercial and their industrial project partners will take place during the project. In addition, a two-year PostDoc will be involved in the project. In connection with this activity, new models for evaporators with non-ideal airflow will be developed with the purpose of designing compact evaporators in the refrigerated counter.

During the project and after the analysis, the project partners will decide on the look of the first prototype and on which components to use. The first prototype will be built at Gram Commercial and tested and analyzed according to EN23953 at Danish Technological Institute and at the Gram factory. The Danish national team of chefs will also analyze the prototype. The results will be analyzed and discussed by the project partners. A new prototype will be built and analyzed.  When the results are satisfying, 10 new appliances (a 0-serie) will be built. These 10 new units and five conventional units will be placed in professional kitchens for a field test. The field test units will be equipped with meters, and the data will be collected and analyzed.