Quote Originally Posted by buddy View Post
Hi Chillerman,

I always enjoy your posts but based on your statement about food and beverages all react differently to heat transfer and one device can not accurately imitate them all that is absolutely true. but isnt that the same as having a "range" or an "average" temperature of products in one Cold-room such as a produce cold-room with lettuce, avocados etc stored which has different specific heats and heat transfer?

If we didnt compromise and draw the line somewhere we would have one cold-room for Avacodos, one cold-room for Lettuce, one cold-room for fish, one cold-room for lamb and every other type of food stored with different specific heat and transfer rates in cold-rooms around the World.

So the Endocube compound inside it is doing exactly that, covering a "range" or an"average" just like cold-room storage covers a "range" now all over the World.

We have to draw a line somewhere.

Jeeees hope that makes sense!
Forgetting Endocube for a moment, the compromise you talking about is what temp is best for a product. In large institutions (mass storage) they do have different rooms at different conditions for specific products.
( SHC and heat transfer is really nothing to do with when the product is already at temp)

Back to chillermans argument.

example one if the air temp is always between 1 & 2C, the product will always be between these temps.

Example 2, (endocube) the air can (not limited to) between -2 and +4, to give the same average air temp.
Now a lettuce leaf has little mass, so will basically swing in temp between the above numbers, but an apple has mass and will not swing as much because of the mass and heat transfer properties.
Now as you can see the lettuce is likely to freeze, so the thermostat has to be turned up, so the the swing is going to be 0 to 6C.
The average core temp will raise compared to the air control system. But still within acceptable limits
This where the energy saving is made.
it may well be that, we do not need close control, or food to be as cold as we are presently storing it.
This is all the endocube is doing! But you do not need an endocube to make these changes.
(the benefit on short cycling we can agree on)