AV+ “More for less” Let your Star Cool unit take care of fresh air ventilation. Set the desired Oxygen (O2) or Carbon Dioxide (CO2) levels and simply enjoy energy cost savings and higher relative humidity, helping to minimize water loss. Safe cargo transportation with Star Cool AV+ An important goal in the transport of fresh produce is to ensure that it is in perfect condition when it reaches the supermarket, and that shelf life is as long as possible. This is achieved first and foremost through accurate temperature control without large fluctuations. Star Cool reefer units take care of this through a narrow range of control (+/- 0.25º C). The second aspect of safe cargo transport is the right amount of ventilation of the cargo – we call this AV+. Cargo respiration Fresh fruit, vegetables and flowers are all alive and respiring, carrying out a conversion of internal sugars and starches with O2 from the air, generating heat, CO2, water vapor (and sometimes ethylene). A reduction in O2 and/or an increase in CO2 can have detrimental effects on produce. It is necessary to have a process to allow the internal atmosphere of the container to remain the same as the outside air or control the level of O2 and/or CO2. Fresh air Fresh air brings with it ambient heat and ambient humidity, which need to be removed or conditioned and which can result in increased evaporator coil frosting, uneven temperature distribution, changes in relative humidity, longer pull-down times for cargo and greater energy consumption. Manual settings - why run the risks? The traditional method of the manually adjustable fresh air vent opening shows air exchange volume in cubic meters per hour (CMH) or cubic feet per minute (CFM). However, many factors influence the actual air exchange when the reefer is loaded: i.e. - Power supply 50 Hz (vs. 60Hz) and energy savings software programs in use today influence the speed of evaporator motors - Methods/types of cargo packaging (pallets, vented cartons, liners, etc.) vary the total resistance to air movement in the container - The volume of air exchange on manual air vent settings varies between reefer unit brands - The cargo itself can vary in terms of respiration rates depending on cultivar, stage of maturity, seasonal differences, temperature and handling Flexible control and added benefits with AV+ AV+ intelligently monitors the concentration of O2 and CO2 gases inside the container. If concentrations rise beyond the set levels, a valve automatically opens to let in fresh air. The result is an optimum atmosphere and safe transport of the valuable cargo. The added benefit of automatic control is improved energy efficiency, as far less warm, humid air enters the container. Less air needing to be cooled = less energy consumed = $$$ and carbon foot print reduction. AV+ always a benefit AV+ can be beneficial for two groups of commodities; those that are sensitive to elevated CO2 levels and those that benefit from elevated CO2 and low O2 (see overleaf for commodity examples). Even if you are unsure about the correct levels for your cargo (those that are usually shipped with the vent “open” without knowing the true ventilation requirements) AV+ can easily take care of the cargo by using the minimum CO2 set point of 1%. This will ensure that the container atmosphere remains almost the same as it is outside, without excessive air exchange and the associated problems. ADVANTAGES Power saving Only the exact amount of air actually needed is allowed to enter the container. The reduction in ambient air exchange results in less air being needed to cool the cargo and less condensation, resulting in a significant reduction in energy use Temperature control Less time spent defrosting = more time spent keeping accurate temperature control Faster pull-down By controlling the entry of ambient air rather than allowing a constant high air exchange, pull down times can be reduced Example with bananas: % CO2 5 4 3 2 1 0 Star Cool with AV+ Without AV+ Tests show that with AV+ you can reach the chosen safe amount of CO2 in the reefer, which can reduce ripening due to decreased O2 levels.
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