Why does ice-build up?
Even at set points which are at an ambient temperature, in order to keep temperature regulated and controlled, the temperature at the evaporator is likely to be much colder.
Water particles are present in the air, and so the amount of water present in the unit increases with every door opening. This water when mixed with cold air then creates ice build-up on the units. If there are more door openings then ice is more likely to build up, therefore you are likely to need to run a defrost or tempering cycle more often.
How does ice affect the running of the unit?
Ice puts all components in the unit under more pressure and reduces cooling and operational efficiency. Due to the way ice forms, excessive build up can crush the evaporator coil. This means the unit is likely to breakdown, and can cause costly repairs, as well as leading to significant operational down-time.
What should I look out for? How do I look for it?
Although it seems obvious, look for any signs of ice on the unit. The most important places to check are the evaporator coil, this is inside the unit where the cold air comes from. In Blast Freezers this may be above a false ceiling, so please ensure that you use appropriate health and safety procedures to check this area, and don’t cause damage to the false ceiling. Ice can also build up on the floor, or walls of the unit, so ensure you check these areas also.
What should I do to solve the issue?
All of our units run an automatic defrost in their running cycle, however, these automatic defrosts are stopped when doors are opened. If interrupted the efficiency of the automatic defrosts are significantly reduced. This re-concurrence of interruptions over a period of time will eventually render the automatic defrost less efficient. Our units additionally come with manual defrost or tempering cycles which are able to be activated in order to remove this ice-build up.
If any ice is detected then you need to run additional manual defrost or tempering cycles.
Ensure that after the cycle all ice has melted, and the water has completely cleared from the drains. Depending on the amount of ice build-up, it may be necessary to run more than one additional manual defrost or temper for longer in order to clear all the ice and ensure all water has drained away. For very excessive ice, empty the unit and run at at least 8oc and ensure all water drains away. If all ice and water hasn’t cleared then by running the unit again you are more likely to rebuild ice up again quicker.
We recommend that clients get to know their units, understanding when automatic defrost are run and how long they run for. Keeping a chart on the wall can lend a hand to ensuring that during automatic defrosts the doors aren’t opened. We would also recommend that units are cleared out and a full manual defrost s run once a month.
If you have any further questions then please don’t hesitate to contact the Blue Cube Service Department on 0333 320 2620
When frozen food producer, Daloon, needed to update their cold storage needs, they were considering numerous companies, and at this time received a call from Blue Cube Portable Cold Stores (PCS) introducing their services.
Lisa, UK Sales manager, explains, “I met with Andy from Daloon and he explained they were looking for a facility to increase capacity and ease product movement on site.
"They were facing challenges with working at heights, and so it was vital to find a solution which resolved this. We’re very transparent as a company and try to work in partnership with our clients rather as suppliers, and so we gave our best cost-effective price on first quotation for a solution that worked for Daloon.”
The cooperative working relationship was a key driver of the decision making process according to Andy Reed, GoodLife Foods Interim Engineering Manager, “I’ve been really happy with how Blue Cube have worked with us to find a solution that fit our business needs. We found the process very straightforward and customer friendly.
“The speed that Blue Cube work at really sets them apart from their competitors. They focused on finding a solution to our particular needs which was cost-effective, and their customer service throughout the entire process was excellent. The relationship with UK Sales Manager, Lisa, has been spot on. Everything I asked of her she delivered on, I couldn’t fault the whole process.
“The units arrived on time and we were given plenty of information to get the best use out of them. I couldn’t fault the service from beginning to end. I’d use Blue Cube again without a shadow of a doubt.”
The recent delivery by Blue Cube PCS of a previously used cold storage unit went to some rather unusual four-legged clients earlier this month.
The temperature-controlled rental company were delighted to donate an ‘end of usable life’ cold storage unit to the Ride High Equestrian Centre, home of Ride High, a charity working with disadvantaged children to increase their social and educational outlook through the use of horses.
Mark Giles, Blue Cube PCS Fleet Manager, was delighted to be able to deliver the unit, “We’re so pleased to see this unit being put to good use. At the end of their fleet lives as temperature controlled units many go through an environmentally ineffective disposal process, so we’re always investigating different options to try and have them utilised. We’re so proud to support such fantastic work here at Ride High and look forward to coming back to visit to see how the unit is being used in the future.”
“We’re thrilled that we can now utilise more safe storage space to continue our work with the generous help of Blue Cube,” explains founder and CEO, Rachel Medill.
“We have 88 children who come to us through the charity every week, they are highly disadvantaged and are referred from health care and social care professionals,” explains Ms Medill. “These children often come to us when they are suicidal, self-harming, caring for their parents, living in foster care, or can’t be in school because they’re too traumatised.
“They ride for an hour and then they do classroom work. With the horses you have a mechanism to get them engaged in a way that schools simply can’t. Many come to us and simply refuse to put pen to paper, but if you give them a horsey quiz after they’ve ridden they’ll do that.
“By the time they leave us the things they value more are the relationships they’ve made and the confidence they’ve built, they’ve made relationships with positive adults, they’ve got a friendship group and they’ve got increasing confidence.
“The biggest challenge for the Ride High Equestrian Centre is to continue to support the charity. This site is a social enterprise of the best sort but because it is such a big site we totally rely on the generosity of people, like Blue Cube, to help us on a pro-bono basis.
“Our plan is that the equestrian centre business that we run alongside the charity will support the work we do. For instance, we are running corporate training through the equestrian centre, so we actually train teams of people covering leadership and teamwork skills using horses. We’re lucky to have supporters like Blue Cube who have given us help, so I’m excited for a bright future for Ride High.”
With a summer scorcher predicted, and temperatures in the 30s expected, your unit will be under increased pressure to maintain and reduce temperatures. To avoid potentially costly call-outs follow Blue Cube's summer tips below:
For any further advice about how to prepare for the warm weather please don't hesitate to contact our Service Department on 0333 3202 620.
When a vegan mince producer’s demand meant they needed to expand their production facility, the last place you would expect they would look would be a meat producer. But this is exactly what Jay Croslegh from Hooba Foods did, by contacting Holmesterne Farm Co Limited, who have more than 25 years of butchery based production knowledge.
Jay, explains, “Hooba Foods started as a small project but we very quickly outgrew our production facility with interest from the food service industry initially. There’s a lot of demand in the market now for vegan products, it’s a growing trend and it’s going to keep growing; so we’ve decided to outsource manufacturing.
“Hooba is effectively a vegan mince, so can be used in all the same ways a traditional meat mince can be. It made sense to link with a meat producer as they have the skill set to make meat products like burgers and sausage”.
Although to some it may have seemed an unusual move to seek out a meat producer, Jay feels it was a logical step. He continues, “Our ethos isn’t to say you can’t eat meat. The meat-free market is rapidly growing, but the majority of consumers are still meat eaters, so it’s a small part of the market compared to meat eaters.
“Our main audience are actually meat eaters, because we can offer similar products like sausages and burgers. If you want to just lose a bit of weight, our sausages have less than half the calories of standard sausage, so there’s health and environmental reasons for making some alternative options.
“We’d rather educate about the benefits of a plant based diet rather than opposing ourselves to a large meat eating population and this trend is growing.
“We met the team at Holmesterne a year ago. They’d seen the start of this movement for less meat and understood it, and understood the potential in it, as a meat manufacturer they could either ignore it, or embrace it.
“One of the things we had to be very conscious of, when getting involved with a meat manufacturer, is making sure there’s no danger of there being a cross contamination of meat getting into our product.”
This was the challenge for Mark Breeze, Head of Technical at Holmesterne, who, as part of taking on a new product line, needed to try and integrate a new separate production line to their site.
“We’re a compact site and so then had to find a design solution for our current set-up that allowed for the both operations to run smoothly. We’ve worked in meat for years, but saw the trend towards meat-reduced diets and when the opportunity came up to work with Hooba Foods to create meat-free items, we knew it was a great opportunity to widen our offering but still using our expert set of skills.
“It was obvious that we needed additional Cold Storage and Blast Freezing facilities, but it was a brand new product range for us, and held a risk in taking a large financial commitment upfront.
“So we decided to work with Blue Cube PCS to design and provide a solution that worked for us. Blue Cube had already offered us great products, efficiency savings, and service for our meat products, so why would we not approach them again? This meant we could have a completely bespoke solution which was able to be on a rental basis, so meant we avoided the same levels of financial risk.
“It was imperative to have separate solutions for meat and non-meat products whilst still ensuring we’re being as efficient as possible with the challenge of staying within our current site. Lisa at Blue Cube PCS worked with us to design an innovative solution for our needs.”
Lisa Rowbotham, UK Sales Manager at Blue Cube PCS, has 10 years of experience within the cold storage and blast freezing industry, and so immediately started thinking of an innovative design which would meet both customers’ needs.
She explains, “The most important thing was to make sure the solution was going to provide complete segregation from both meat and meat free products. We created and built a tailor-made design which meant workers had a separate changing area, production line, and blanch room. In addition, at the single loading bay area we designed a door which seals each section off from one another when it’s moved.”
“Our units now help throughout the entire production line, from keeping the raw materials cool in composition to blast freezing the end product.
“Our fully linked integrated units look as though they’ve always been there, as they join the main building, effectively doubling their existing production facility. We are very pleased we have been able to design and deliver such a great solution for Holmesterne and Hooba Foods.”
The new facility has now meant the future is looking very positive for Holmesterne and Hooba Foods.
Jay from Hooba Foods continues, “With the use of the expanded production facility and added expertise, we’re looking at a whole range of products now. We do a sausage roll, we’ve presented vegan pork pies, and we’re even looking at vegan scotch eggs. The versatility of this product means that with Holmesterne’s support anything that is mince based we can replicate.
“This summer we’re going to have BBQ products, alongside burgers and sausages, including hot dogs, grilled steaks, kebabs. We’re even looking at diced chicken replacement, or diced beef or pork replacements. We’ve also been approached by a large pizza manufacturer to make a pizza topping.
“There is a drive in the market for these types of products, and so if we can work with the likes of Blue Cube to facilitate the right production solutions, and Holmesterne to develop products to match what the customer wants, utilising the skill sets from the meat industry, it’s something we can do together and drive forward. Together we make a very effective partnership.”
For more information on how Blue Cube PCS could find the right solution for your business please contact email@example.com, or call 0333 3202620.
When additional temperature controlled storage was needed for their pharmaceutical distribution centre, Well Pharmacy, part of Bestway Group, decided to investigate rental options to find a reliable and easily monitored solution.
Gary Tunnicliffe, Senior Operation, Support and Development Manager, explains, “The product we hold you’d find in a pharmacy. The temperature control of the products through the entire handling line is extremely important. We have a unit from Blue Cube on-site which is very reliable, and we can check the range of temperature at any time in order for us to keep complete control and monitoring.
“The unit is linked to one of our loading bays, adding convenient additional floor space to our existing storage site. It’s very convenient for us to use as it’s located just beside our main fridge unit.
“The unit we have is a backup for our larger fridge which is on site, and also provides us with additional storage in peak times. It provides us with peace of mind and continuity, knowing that we have a reliable additional cold storage on site.
“Blue Cube have been flexible in order to fit in with our business needs. The service we have received from them has been excellent, with engineers on site within the same day, getting the unit back running straight away.”
To discuss your business needs please contact the Blue Cube team on 03333 202 620, or email firstname.lastname@example.org
There’s no point in creating a great beer if cold storage, or rather the lack of it, will prove detrimental to your product. For those where reliable cellaring is a challenge along the supply chain, their site doesn’t allow it, or can’t justify large upfront financial investment, portable cold storage may be the solution, explains Lisa Rowbotham, Head of UK Sales at Blue Cube Portable Cold Stores (PCS).
It is widely reported that the enemies of beer are time, oxygen, light, and heat. Numerous solutions and precautions are in place to ensure time optimisation, oxygen prevention, and light protection, but consistent heat regulation can often be overlooked.
To keep beer as close to brewery fresh as possible, heat needs to be controlled throughout the cold chain until it reaches the consumer. Studies have found that beer which is kept at a consistent cold temperature has significantly less degradation than those kept at higher temperatures, or those which fluctuate from warm back to a cold temperature.
Most beer deteriorates from the moment it leaves the brewery; heat accelerates chemical reactions causing beers to have the unsatisfactory ‘cardboard’ like taste. Many statistics are quoted, but in general a beer stored at 37oC for one week tastes as old as a beer stored at 21oC for two months, or as old as a beer stored at 4oC for one year.
Finding a suitable solution for your business is key. Traditional cellaring can be difficult to regulate, and isn’t always a possibility on every brewery site. Brewing has seen a huge influx of new productions, which is fantastic, but finding suitable sites can be a challenge, but one option could be portable cold stores. Despite being called ‘cold stores’ they are able to provide regulated temperature control from -26oC to +26oC, and allow greater flexibility to businesses.
It may seem simple, but finding the right solution for your business should always be top priority. Every business and every site is slightly different. Whether you’re looking for a small, space saving option to fit into a confined site, or a large temperature regulated storage facility, options will be available to you.
Units are available as small as 10 accessible pallets, or linked units to allow hundreds of pallet units. We’re also able to offer tailor-made designs, which for some businesses is vital, in order to link to current facilities, for use internal or external.
Building your own cold storage facility, or increasing your current size, can often take significant upfront financial inputs, as well as the implications of planning permission. However, investigating renting can often provide a flexible solution. There is no minimum hire term, contracts can be as flexible as you need them to be.
Both our standard sizes and tailor-made builds are available on rental terms, so can provide bespoke solutions without the large financial inputs. “Rental also ensures a high quality product, along with the security of knowing that all service and breakdowns are covered. We offer 24 hour, 365 day support which many of our customers find the most reassuring element of their decision making.
Within the cold storage industry different options are available from portable and non-portable cold stores to containers. Make sure you consider the cost of temperature control per pallet of goods, as those offering cheaper deals may not provide the best value for money.
You also need to consider the energy efficiency of units, as your energy consumption will be impacted. It’s important to find a company that will consider all the different ways it will impact your business to find the best solution for you.
It’s important to find suppliers who will support your business needs now, but also think about where you’re heading and provide you with options that will facilitate your plans for growth. Making your beer is a passion, so its key to find a supplier who supports your passion by giving you the best knowledge and support available.
Just like any well brewed beer, cold storage units need care and consideration. Just like your fridge at home, the doors need to be left open as little as possible; to help reduce heat loss, all good suppliers will supply air curtains. Make sure the unit isn’t loaded above the load line. Check for debris blocking airflow such as shrink wrap or packaging labels.
Ice can build up on the evaporators which can have huge efficiency impacts, so once any ice is visible on the evaporators then run a defrost cycle, defrosts need to be run no less than once a day.
Making the most efficient use of your units is key to improving efficiency, which is why we provide training on delivery for all users.
Many refrigerants and air-conditioning (RAC) systems used in the food and drink manufacturing sector use HFC refrigerants. The most common of these are R-404A, R-134a, and R-410A, which all have a high global warming potential (GWP).
Regulations have been implemented in 2014, 2016, and 2018 to reduce the use of these gases, which has had a significant impact on the food and drink industry. The industry is now working towards January 2020 where there will be a ban on using virgin HFCs to service refrigeration equipment that uses a refrigerant with a GWP about 2500. We’re lucky in that we have always had a programme of reinvestments and are highly conscious of our environmental impact so have kept ahead of regulation changes in our new highly efficient units, but it could catch some out and should be a significant consideration for business owners.
Overall, for those where reliable cellaring is a challenge along the supply chain, their site doesn’t allow for it, or can’t justify large upfront financial investment, portable cold storage may be the solution to ensuing highest possible quality for your beer. With you working so hard to create a fantastic product, this may provide a great solution to ensure your hard work isn’t lost.
With the IFE currently underway, and the Brexit deadline date up in the air at the moment, the mood at the event has been surprisingly positive considering the doom and gloom the main media outlets seems to be determined to feed us.
The general outlook of having real opportunities for growth has been the topic on many speakers’ lips. It was mentioned that many companies felt that growth over the coming years was highly likely, as long as they managed to stay flexible and reactive. When speaking as part of the ‘Eating British – Opportunities post Brexit’ seminar, David Gilgur, Founder and Managing Director at Vimes Consulting, reminded the London audience that ‘Made in the UK’ is the 4th most trusted brand in world trading, which he feels provides a fantastic opportunity many British firms can take advantage of.
Of course, the challenges facing the industry post Brexit were not ignored, with the possibility of having to source raw ingredients from alternatives sources also discussed. This, however, was felt to be prompting real innovation in the UK food and drink industry.
Blue Cube has experienced a significant growth for the demand in temperature controlled solutions to safeguard against any potential Brexit issues. Is this something your company could benefit from? If so, please contact us on 0333 3202620
With the IFE currently underway, and the Brexit deadline date up in the air at the moment, the mood at the event has been surprisingly positive considering the doom and gloom the main media outlets seems to be determined to feed us.
Since May 2018
It's capital equipment, which is my background. Blue Cube deals with diverse industries such as food, pharmaceuticals and manufacturing. Also the people, Blue Cube have an amazing team and we work with some really great clients.
Northern Ireland, Scotland, and the North of England
I enjoy working with the varied customer base that we deal with. No two days are the same, even though it can be the same industry, everybody is different. I’ve enjoyed seeing more manufacturing procedures and learning about how our food is produced.
Murray Walker. He’ stayed in one niche sport all his life, and he’s gained respect through hard work and having great knowledge. He understands what he’s talking about so he can speak with great depth, and he’s an all-round nice guy.
Completing my first deal. It got me off the starting blocks, and I’ve enjoyed seeing business in my area grow. It was my foundation, and the platform for my area building momentum.
I like motor racing, tinkering about with cars, and spending time with my family, but I seem to spend a lot of my time with the never-ending run of DIY on the house.
Murray Walker, Billy Connolly, and David Coulthard. They’re all interesting people with plenty of worldly stories to tell.
If you're based in the North, Scotland, or N. Ireland, and would like to discuss your Blast Freezing or Cold Storage requirements, please contact Stevie by emailing email@example.com or by calling 07714 523118
Business Development Manager Stevie Brown answers our quickfire questions.
Blue Cube are delighted to announce the appointment of Lisa Rowbotham as the new UK Sales Manager. 2019 looks to be an exciting year as Lisa will also be celebrating 10 years with Blue Cube.
Lisa will continue to deal with many clients based in the Midlands and South, but also now takes an overview of the entire UK Sales team, which this year will continue to see significant growth.
“Sales is a key part of the business, but the sales team is also responsible for on-going client relations and general account management.” Lisa explains, “I place great importance on face-to-face interaction and look forward to retaining and further growing relationships with all of our customers.
“I think there are great opportunities to build on existing markets and to explore new opportunities, and I’m excited to build on the great team we already have at Blue Cube. Our main focus will continue to stay on finding the best possible solutions for our new and existing customers.”