Word of mouth is a potent ingredient in craft brewing, the fastest-growing segment of U.S. beer making. Defined as producers of fewer than 6 million barrels annually, craft brewers tend to share best-practice tips with the same enthusiasm that beer lovers have for the unique brands and flavors they create.
When Ross Cailotto, the owner of R.E.C. Service Corp., heard about the KE2 Evaporator Efficiency controller (KE2 Evap), he knew he had found the solution. Before having the KE2 Evap, replacing an old Beacon system with mechanical controls meant moving product from the walk-in to temporary storage while the refrigeration system was off for 8 hrs or more.
With 10 LEED certified facilities and millions of additional square feet in the works, a well-known global Internet company committed to running green facilities was facing cooling and maintenance challenges at several of its data centers.
As former commercial fishermen who decided to develop their own line of organic oils, the Barlean family was no stranger to innovation. A manufacturer of nutritional lipids products based in Ferndale, WA, family-owned Barlean’s Organic Oils LLC grew so rapidly that it soon needed its own fish-oil production facility.
Energy efficiency and historic preservation are rarely synonymous. More often than not, one must be compromised for the sake of the other. Fortunately, the University of Arkansas found a way around such compromises when it came to the restoration and mechanical renovation of the school’s beloved Peabody Hall.
From a missing pipe hanger three floors down to steam traps past their prime, these stories show how steam system problems can originate inside the boiler room or far beyond it. Read more in February issue.