A sustainable, energy-efficient refrigeration system is better for the environment and business owners

'Cold Today. Cold Tomorrow. That is the philosophy of Van Kempen Koudetechniek from Tiel, which, with almost 75 years of experience in industrial refrigeration technology and 40 years of experience in the automation of refrigeration systems, can call itself the specialist in refrigeration technology. "As an organization we strive for sustainable and long-term customer relationships, where the customer is assured of a single point of contact for all his refrigeration questions," explains director Jan Vliet van Zante. "By using A-brand components and thanks to our own VK-Dynamics control system, we guarantee an optimally functioning installation, in accordance with the design requirements and throughout the entire operating phase. Also with changing activities, capacities and processes."

Van Kempen started in 1947 as a machine equipment factory, specializing in fruit cooling and storage. After all, Tiel has traditionally been a fruit region, Van Zante said. "In recent years we have not only continued to grow to fruit production companies and fruit auctions throughout the Netherlands, but also to larger systems. Anno 2020, we mainly build large refrigeration and freezer systems for processing, storing and conditioning AGF and food products. A few years ago we added flowers, which require similar climate conditions. Initially, many components were manufactured in-house. However, due to our further specialization in refrigeration technology, today we use A-brand components from third parties, which are connected in our factory in Tiel. Each system is delivered fully assembled and tested, ensuring fast installation as well as reliable operation."

Sustainable and energy-efficient techniques

Underlying the installations is a sustainable design, says Van Zante. "That already starts in the consulting phase, when choosing the right components. Moreover, we have been using natural and environmentally friendly refrigerants, such as CO2 and ammonia, in all our systems since the start of Van Kempen Koudetechniek. With this, we are perfectly in line with today's trends in the market." In addition to using natural refrigerants, energy conservation and heat recovery are also ways to increase sustainability within a company. "All the heat extracted from the cooled rooms and processes is eventually released in the form of waste heat. In the past, this waste heat was discharged unused to the outside air. However, due to changing regulations and investment schemes, the heat is now being utilized to heat water. In addition, we are increasingly applying heat pumps to increase the temperature of the available waste heat. For example, the hot water can be used as cleaning water and as process water for the crate washers. In new designs, the waste heat can also be used for primary heating of offices and production areas. For example, in combination with low-temperature floor heating."

Easy remote management

To control the refrigeration systems, Van Kempen Koudetechniek uses its own VK-Dynamics control system, which allows installations to be easily monitored, managed and controlled remotely. "We take care of the fine tuning of the installations and monitor whether they continue to perform in accordance with the design conditions," Van Zante says. "When parameters deviate, we receive automatic notification of this, after which proactive action can be taken, enabling 100% predictable maintenance. Upon request, the client receives monthly reports, providing insight into the energy consumption and load of the installations. At each stage we also provide advice on energy efficiency, subsidy options, ease of use and sustainable and environmentally friendly business practices."

Van Soest Champi-Mer

A great example of a project where Van Kempen Koudetechniek's expertise has come into its own is Van Soest Champi-Mer in Kesteren. "For this world market leader in freezing and processing mushroom products, we realized an ammonia-based central refrigeration plant in 2017, which can both cool and freeze," says Van Zante. "Connected to the installation are a cold room, freezer cell, falling film cooler and freezing tunnel, the latter being used to freeze as much as 10,000 kg of mushrooms per hour." Unfortunately, in December 2018, Van Soest Champi-Mer was rocked by a major fire, which reduced an entire hall to ashes. "Thanks to a fireproof insulation of the machine room, the cooling plant did remain standing. However, the plant was contaminated by smoke and soot. Therefore, we cleaned and redelivered the plant components in a very short construction period (December 2018 - May 2019). In addition, we increased the compressor capacity of the plant, which - due to the high savings potential - also included the use of waste heat more broadly. We have also integrated our VK-Dynamics control system. Both on the new and existing machines, so that Van Soest Champi-Mer now has one central control system, which gives insight into all machines in the production lines."