IRHACE Journal Oct-Nov 2021

OCTOBER/NOVEMBER 2021

The Industry Journal for the New Zealand Refrigeration, Heating, Ventilation & Air Conditioning Industries

Inside this issue ➤ Ventilation Systems requires

urgent upgrades ➤ Catastrophic water

contamination of an Ammonia refrigeration system

➤ Digital Boost Alliance

Aotearoa ➤ How do you significantly

reduce the energy use of a restaurant?

www.irhace.org.nz

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Fire and smoke safety • Fire dampers & valves • Smoke control dampers

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Airflow management • Measurement units • Non return & pressure relief dampers • Outdoor louvres etihW ,xR

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Contents

WELLINGTON PIPELINE’S STORY

Coronavirus: Ventilation upgrades in MIQ, schools and buses essential to combat Delta

9

Official Journal of the Institute of Refrigeration,

“Everyone appreciates the approach

Heating and Air Conditioning Engineers of New Zealand Inc (IRHACE), Climate Control

to health and safety. Communication

Companies Association New Zealand (CCCANZ),

is much better; everyone knows what

and Refrigerant Licence New Zealand (RLNZ).

they need to do and what other people are doing, no-one’s running round like a headless chicken.”

Ultimately the team feel empowered to contribute, because they know

The Industry Journal for the New Zealand Refrigeration, Heating, Ventilation & Air Conditioning Industries

their contribution will be valued and Cover photo and design

by Dio Zhao

6

“Now we’ve got iPads on every site

“The boys chip in. One raised a

and everyone has access to them. It’s

concern this week about a courier

INSIDE THIS ISSUE jumping our safety fence to take a

much better. There’s less clutter, we

all like using them. We can refer back

short cut, or they might say space is

to previous records – there are no

getting tight on the street and we’ll

9 Ventilation Systems requires

bits of paper to lose.”

Site foreman Layton Vaele was 16 when he joined the company – his

but one they’ve overcome through

Layton. “He gave me a broom and

“You can be led or you can be a leader,” says James. “The best thing about building confidence and empowering our boys is that

5

NEWS

they have come to recognise that

24 share OURresponsibility.

PEOPLE and That’s a

soon after he joined, James found

16 Digital Boost Alliance encouraging workers and helping

“I said I hadn’t been given a job,” says

of protective full face masks.

stuff. They also update me through

to give him a trial. Layton recalls how

in his pockets”.

hard hats they use, to current trials

it’s being led&– TRAINING so they have 22 harder EDUCATION

contamination an Ammonia the undergroundof services are.” refrigeration system James says whakamā is an issue –

him “standing round with his hands

many decisions, from the new kind of

urgent upgrades talk about how we’ll work round that

10 Catastrophic water about where the day, like a reminder

dad was a foreman and asked James

27

acted upon. Worker input has shaped

stepped up to work with us on this huge benefit when you’re running a

26 MEMBER NEWS

business – I know they always have

28 back.”

PRODUCT FOCUS my 32 EVENTS

Aotearoa them steadily build their confidence – empowering more than enforcing.

17 Case Study

“A lot of the boys weren’t

How do you significantly comfortable about speaking up at reduce energy use oftakes a first andthe getting past that restaurant? time,” says Layton.

KEY TAKE OUTS FROM WELLINGTON PIPELINES

Layton as his “bullet-proof foreman –

“James challenged us all to have a

experienced, with strong leadership

go at coming up with a one minute

> people take responsibility

skills and passionate about health

kōrero for the health and safety

and safety.”

induction. Everyone was pretty shy

said ‘if you haven’t got a job, sweep the street or tidy the site.”

A few years on and James cites

Layton says developing a health and

about doing that but he said: “Here

Empowering workers on health and safety means: > systems are effective and well-used October/November 2021

> communication improves

3

HVAC&R CENTRE

PUBLISHER IRHACE/CCCANZ/RLNZ IRHACE: www.irhace.org.nz CCCANZ: www.cccanz.org.nz RLNZ: www.rlnz.org.nz

Malcolm Miller Chair

EDITOR : HVAC&R Centre admin@irhace.org.nz MEMBERSHIP: admin@irhace.org.nz admin@cccanz.org.nz REFRIGERANT LICENSING & COURSES: admin@rlnz.org.nz ADVERTISING: admin@irhace.org.nz DESIGN Element Design Ltd HVAC&R CENTRE P O Box 217184, Botany Junction 2164, Auckland, New Zealand E: admin@irhace.org.nz E: admin@cccanz.org.nz E: admin@rlnz.org.nz No part of this journal may be printed in other publications without prior written permission of the Managing Editor.

Disclaimer: Statements expressed in this publication do not necessarily reflect the policies or views of the associations, and members of IRHACE or CCCANZ. The IRHACE Journal publishes both local and international articles.

Standards and or practices may differ from current New Zealand standards and or practices used. No responsibility is accepted by the associations and editor for the accuracy of information or for errors or omissions. The IRHACE Journal is distributed to all IRHACE and CCCANZ financial members.

ISSN 01148257

4

www.irhace.org.nz

We are so glad you are here reading our 2nd digital edition of the IRHACE Journal. After two attempts to run the HVAC&R Expo and Conference firstly due to the liquidation of the ASB Showgrounds and secondly Covid Level 4, we have moved the event to May 2022. Our exhibitors and sponsors continue to back us and the industry to run this important event and we greatly appreciate their continued support.

The IRHACE Centre office is closing to working remotely from 1st October 2021.

Our operational hub has been renamed to the HVAC&R Centre to encompass our industry including IRHACE, CCCANZ, RLNZ and support for other areas such as the SAG. Contact email details are shown on the left of this page.

RLNZ has been undergoing a review process of their courses and a new website has been released as at 2nd October 2021.

This new platform covers training courses, eLearning, live online, resources, communications and courses via providers. We recommend you register through the self-service portal to utilise all of the information provided through this platform.

In September 2021, the CCCANZ Board welcomed new board member Mark Hoskin from AMT in Canterbury region.

The RLNZ Board has two new trustees Padriac Durham and Brendan Clarkson who bring with them a wealth of training expertise.

We trust that you and your family are all well and surviving in our latest Covid lockdowns.

NEWS

COVID-19: Record keeping to support contact tracing All businesses and workplaces must display the official NZ COVID Tracer QR codes and have another way for people to check in. At Alert Level 2, 3 and 4 some businesses are required to ensure that people scan in or leave their details.

To support contact tracing, it’s important people keep a track of where they’ve been, including by using the NZ COVID Tracer app. Using the app, or providing contact details, is the one thing we can all do to help contact tracing go faster when there is a case of COVID-19 in the community, and stop it from spreading, https://tracing. covid19.govt.nz/ Businesses play an important role in encouraging people to scan in with the NZ COVID Tracer app, record their visit in their diary or provide the business with their details and date and time of their visit.

Businesses are required to display a NZ COVID Tracer QR code and have an alternative way people can record their visit.

At Alert Levels 2, 3 and 4, most businesses that are open must have systems and processes in place to ensure, as far as is reasonably practicable, that everyone aged 12 years or older who enters their workplace either: • scans the NZ COVID Tracer QR code • makes some other kind of personal contact record (e.g. a diary note), or • provides their name and phone number to business, alongside the date and time they were present.

This means more than just displaying the QR code and having a sign in sheet. It requires the person in charge of the business or service to have systems and processes in place to ensure that people do check in.

At Alert Level 2, the contact record rule applies to visitors to listed businesses and services where there is likely to be close contact between workers and visitors, or between visitors who do not know each other. It does not apply to retail businesses, including supermarkets, dairies and banks.

It does not apply to the workers in those businesses or services, but we recommend you keep track of when your workers are present and what locations they work at.

This rule applies from 11.59pm on Tuesday 14 September.

See the list of business and services this applies to

Refer here for more information, https://www.business.govt.nz/covid-19/contact-tracing/

October/November 2021

5

NEWS

Empowering workers to become health and safety leaders HSWA STORY

“(Owner) James challenged us all to have a go at coming up with a one minute kōrero for the health and safety induction.

Everyone was pretty shy about doing that but he said: “Here is your mountain, conquer it when you’re ready” and just kept WELLINGTON PIPELINE’S STORY reminding and encouraging us. Layton Vaele, former trainee, now site foreman

Empowering workers to become health and safety leaders

No-one gets more than a few steps onto the Wellington Pipelines worksite before someone appears, iPad in hand, to take you through the safety induction kōrero.

On this occasion, James it’s Safety Supervisor “(Owner) challenged us all to have a go Creedence Wilkinson. Visitors’ names, at and coming a one minute kōrero for the business purpose ofup visit with are logged; Creedence checks their personal protective health and safety induction. Everyone was pretty equipment and runs through potential risks. shy The iPadabout is a recent doing innovation,that but he said: “Here is your introduced in response to feedback from mountain, conquer it when you’re ready” and workers James and Vanessa Fruean’s Wainuiomata-based introducedand encouraging us. just keptcompany reminding the change as part of a highly effective Layton Vaele,workers formerintrainee, now site foreman approach to engage health and safety.

No-one getsteam more a fewofsteps The 26-strong team are a mixture The 26-strong arethan a mixture “Now we’ve got iPads on every site onto the Wellington Pipelines of nationalities and the company’s nationalities and the company’s methods are and everyone has access to them. It’s WORKER before someone appears, methods areENGAGEMENT based on tikanga basedworksite on tikanga principles, building strong

WSNZ_2118_OCT 16

iPad inand hand, to take you through relationships excellent communication.

The company does waterkōrero. and drainage the safety induction infrastructure work On this occasion, it’s Safety for local authorities. Key risks include Supervisor Creedence Wilkinson. construction processes, machinery, plant, Visitors’ names, business and deep excavations, underground services purpose of trips, visit abrasions, are logged; and utilities, slips, noise and dust. Creedence checks their personal “We used to have a paper-based system protective equipment and runs but it mostly sat on a shelf,” says Creedence. through potential risks.

“James talked to all of us about how he The iPad is a recent innovation, needed to find introduced in response feedback a system we’d use and whatto would work from workers James and Vanessa for us. Most of the boys said they prefer Fruean’s Wainuiomata-based electronic devices, so they developed a cloud-based system. company introduced the change as “Now iPads on everyapproach site and to partwe’ve of a got highly effective everyone has access to them.

It’s much engage workers in health and safety. better. There’s less clutter, we all like using them. We can refer back to previous records – there are no bits of paper to lose.”

Site foreman Layton Vaele was 16 when he joined the company – his dad was a foreman and asked James to give him a

much There’s less clutter, we ANDbetter.

PARTICIPATION

principles, building strong relationships

allThe likebest using them. We can refer back outcomes are achieved

and excellent communication. towhen previous records arework no a business and –itsthere workers The company does water and together on health and safety. Worker bits of paper to lose.” drainage infrastructure work is Engagement and Participation Site foreman LaytonKey Vaele was 16 for local authorities. risks about having planned ways for: • workers to give on issues when heconstruction joined theinput company – his include processes, which will (or are likely to) affect machinery, plant, deep excavations, dad was a foreman and asked James their health or safety.

This includes underground services and utilities, to give him a trial.

Layton recalls how asking for and taking into account slips,after trips, he abrasions, noise and dust. soon joined, their views, and James found him round with hands • “standing workers improve workhis health “We used to to have a paper-based safety on an ongoing insystem hisand pockets”. but it mostly sat on a basis shelf,”(eg raising concerns suggesting says by Creedence.

“Jamesortalked to all “I said I hadn’t been given a job,” says improvements). of us about how he needed to find This will“He helpgave you and business to Layton. meyour a broom and a system we’d use and what would make better decisions – and keep your said ‘iffor you haven’t got boys a job,said sweep work us. productivity Most of thethriving. people and

the street tidy the devices, site.” so they they preferorelectronic cloud-based system.

Adeveloped few yearsa on and James cites

Layton as recalls his “bullet-proof foreman trial.

Layton how soon after he joined,– experienced, strong leadership James found himwith “standing round with his hands his passionate pockets”. skills in and about health said I hadn’t been given a job,” says and“I safety.”

Layton says developing a health and

6

www.irhace.org.nz

safety culture across the team has taken time, but now it’s second nature.

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you haven’t gotaccount a job, sweep taking into theirthe street or jumping our safety fence to take a tidy the site.” views, and short cut,years or they might say space is A few on and James cites Layton > workers to improve work getting tight on the street and we’ll as his “bullet-proof foreman – experienced, health and safety on an with about strong leadership and passionate talk how we’llskills work round that ongoing basis (eg by raising about health and safety.” stuff. They also update me through concerns or suggesting Layton says developing a health and the day, like a reminder about where improvements). safety culture across the team has taken the underground services are.” time, but now it’s second nature.

This will help you and your “Every daywhakamā starts with is a toolbox meeting.

James says business to make better an issue – We stand in a circle and I get people talking but one they’ve overcome through decisions – and keep your people about the day’s work plan. We all speak in encouraging workers and helping and productivity common languagethriving. here – no jargon. We them steadily build their discuss who’s doing what andconfidence talk about – empowering more than enforcing. risks.

“The boys chip in. One raised a concern “A lot of the boys weren’t this week about a courier jumping our safety comfortable speaking up at fence to take a about short cut, or they might say first getting past that takes spaceand is getting tight on the street and we’ll talk about how we’ll work round that stuff. time,” says Layton.

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NEWS

AIRAH strengthens industry focus on Fire Safety

workers and helping them steadily build their confidence – empowering more than enforcing.

AIRAH has released two new Design Application (DA) manuals to provide vital “A lot of the boys weren’t comfortable knowledge about HVAC systems in buildings and fire safety. about speaking up at first and getting past that takes time,” says Layton.

“James challenged us all to have a go at coming up with a one minute kōrero for the health and safety induction. Everyone was pretty shy about doing that but he said: “Here is your mountain, conquer it when you’re ready” and just kept reminding and encouraging us.

“In the end one of the boys got up and did it and everyone clapped and cheered him.

We’re using that one because he totally nailed it.

“Everyone appreciates the approach to health and safety.

Communication isapproach much “Everyone appreciates the to health and safety.

Communication better; everyone knows what they need to do much better; everyone knows what and what otheris people are doing, no-one’s they need to do and what other running round like a headless chicken.” people are doing, no-one’s running Ultimatelyround the team empowered like a feel headless chicken.”

WELLINGTON PIPELINE’S STORY to contribute, because they know their Ultimately the team feel empowered appreciates the approach contribution will be valuedbecause and acted The DA“Everyone manuals are titled DA05 Guide to Fire and Smoke Control in Buildings using AS 1668 to contribute, they upon. know to health and safety. Communication theirshaped contribution willdecisions, be valued and Worker input has many Part 1, and DA06 toknows Fire,what Smoke and Air Dampers using AS 1682 Parts 1 & 2. is much better;Guide everyone actedof upon. input use, has shaped theypromotes need to do and what other design, installation, and commissioning of smoke control from the new kind hardWorker hats they to DA05 the correct “Everyone appreciates the approach people are doing, no-one’s running many decisions, from the new kind of current trials and of protective full face masks. systems within the HVAC industry. Smoke control systems are a vital to minimise the hazard round like a headless chicken.” to health safety. hard hats they Communication use, to current trials “You can be led or youfull can bemasks. from smoke, and the manual is a guide to using and applying AS 1668.1-2015 The use of Ultimately the team feel empowered of protective face is much better; everyone knows what to contribute, they know in buildings. Part 1: Fire and smoke control in buildings. a leader,” says James. “The best thing ventilation and airbecause conditioning canand be led or youother can be they need“You to do what their contribution will be valued and chip in. One raised aboutabuildingaconfidence and empowering DA06 covers the correct selection, installation, and commissioning of fire, smoke, and leader,” says James.

“The best acted upon. Worker input has shaped is week about a courier people are doing, no-one’s running our boys is that they have come to recognise (smoke exhaust) airfrom dampers within the HVAC industry and associated trades. It aims to assist thing about building confidence many decisions, the new kind of ur safety fence to take a round likeand abeing headless chicken.” hard hats they use, to current trials empowering our boys is that it’s harder led – so they have and improve the legal compliance of damper applications by providing technical guidance, and or they mightthat say space is of protective full face masks. have come to recognise that ht on the street and we’ll stepped up to they work with us on empowered this and share steps through the entire damper life-cycle.

Ultimately the team feel “You can be led or you can be it’s harder being led – so they have “Now we’ve got iPads on every site “The boys chip in. One raised a how we’ll work round that responsibility.

That’s a huge benefit when AIRAH's andbest Technical Services Manager, Brendan Pejkovic, says the two newest a leader,”Education says James. “The to It’s work withknow usthis onweek this about a courier to contribute, they and everyone has stepped accessbecause to up them. concern also update me through thing about confidence resource for the industry. you’re running a business – I know they DAa manuals willbuilding be a valuable much better.

There’s less clutter, we jumping our safety fence to take and share responsibility.

That’s a their contribution will be valued and e a reminder about where and empowering our boys is that all like using them.

We can refer back cut, or they a might say space is"DA05 and DA06 focus on AS1668.1 and AS1682 Parts 1 and 2 and how mechanical design huge benefit when short you’re running always have my back.” round services are.” they have come to recognise that upon.

Worker has shaped to acted previous records – there are no input getting tight on the street and we’ll business – I know they always have it’s harder being led – so they have engineers should apply these Standards," he says. "The manuals complement AIRAH's Fire and bits of paper to lose.” talk about how we’ll work round that s whakamā is an many issue – decisions, my back.” from thestuff. new kind of stepped up to work with us on this They also update me through Smoke Control training course, which has been delivered to industry for over 20 years."

Site foreman Layton Vaele was 16 ey’ve overcome through and share responsibility. That’s a the day, like a reminder about where hard hats they use, to current trials KEY TAKE OUTS FROM when he joined the company – his

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WELLINGTON PIPELINES business – I know they always have DA05 covers:

dad a foreman andfull askedface Jamesmasks. ofwas protective dily build their confidence – to give him a trial. Layton recalls how

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Purpose and application of fire and smoke control “You can be led or you can be de boys a weren’thim “standing round with his hands encouraging workers and helping safety means: • Introduction to AS 1668.1-2015 KEY TAKE OUTS FROM a up leader,” in his pockets”. says James. “The thembest steadily build their confidence – e about speaking ourier • at people take responsibility WELLINGTON PIPELINES • Selecting a smoke control system empowering more than enforcing. said I hadn’t been given a job,” says etting past that“Itakes thing about building confidence • systemsEmpowering are effective andon wellworkers health take a • Designing a smoke control system Layton. “He gave me a broom and “A lot of the boys weren’t Layton.

KEY TAKE OUTS FROM and used empowering our boys is that and safety means: haven’t got a job, sweep comfortable about speaking up • at Developing a smoke control system space is said ‘if you WELLINGTON PIPELINES allenged us all the tothey have ahave or tidy the first andthat getting past that takes >site.” people responsibility come to take recognise • streetcommunication improves Empowering workers on health • Fire protection of openings nd we’ll time,” says Layton. ng up with a one minute A few and James cites and safety means: > systems effective • years theonbusiness benefits from it’s harder being ledare – so theyand have • System activation and operation the health and safety und that Layton as his “bullet-proof foreman – “James challenged us all to have a > people take responsibility well-used developing talent.withgousat on stepped up to work this Everyone was pretty shy experienced, with strong leadership coming up with a one minute • Testing and commissioning smoke control systems. hrough > systems are effective and communication improves skills and passionate>about health kōrero for the health and safety g that but he said: “Here and share responsibility.

That’s a well-used and safety.” induction.

Everyone was pretty shy ut where > the business from untain, conquer itFor when more examples and benefits information > communication improves DA06 covers: about doing that huge benefit when you’re running a but he said: “Here Layton says developingdeveloping a health andtalent. dy” reminding e.”and just kept visit worksafe.govt.nz/hswa > the business benefits from is your mountain, conquer it when • Damper application safety culture across the team they has business – I know always have raging us. developing talent. you’re ready” and just kept reminding taken time, but now it’s second nature.

• Damper installation For more examples and information ssue – and encouraging us. back.” one of the boysmy got up visitaworksafe.govt.nz/hswa “Every day starts with toolbox For more examples and information • Damper commissioning hrough and everyone clapped and “In the end one of the boys got up meeting. We stand in a circle and I visit worksafe.govt.nz/hswa and did it and everyone clapped andDamper maintenance. m.

We’re using that one • get people talking about the day’s elping

e totally nailedwork it. plan. We all speak in common

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KEY TAKE OUTS FROM WELLINGTON PIPELINES Empowering workers on health

"A number of AIRAH members were involved in creating these manuals, and AIRAH thanks them for their contributions," says Pejkovic. For more information about AIRAH's Design Application manuals, go to www.airah.org.au/DA Manuals For more information, email AIRAH communications manager Matthew Dillon via matt@airah.org.au

and safety means: > people take responsibility > systems are effective and

October/November 2021

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FEATURE ★

Ventilation Systems require urgent upgrades Coronavirus: Ventilation upgrades in MIQ, schools and buses essential to combat Delta variant.

Experts are warning Delta could easily spread through schools, buses, offices even our MIQs - if ventilation systems aren’t brought up to scratch urgently.

We used to think COVID-19 mostly spread through droplets on surfaces, picked up by touch - hence the mantra of ‘wash your hands’ - but now aerosols are considered the dominant form of transmission.

Smoke and vapour are visible aerosols but you exhale invisible aerosols with every breath and they linger longer than droplets.

They can also be recirculated through air conditioning with COVID-19 clinging to them.

An article in Science last week found “airborne transmission of pathogens has been vastly underappreciated” for many viruses including COVID-19. It also found some of our attempts to control droplets have been making it worse - plexiglass barriers can trap aerosols and actually increase transmission.

“These little tiny particles can hang around for even hours if there isn’t proper ventilation,” analytical chemist Dr Joel Rindelaub told Newshub Nation.

So with mounting evidence that good ventilation is critical, Dr Rindelaub warns the standard ventilation systems in areas with a high risk of transmission are not up to scratch - particularly in the face of Delta.

“Ventilation systems - air conditioning systems - are designed for comfort and for people’s well-being, but they’re not designed to cope with pandemics and infectious diseases.”

Some environments are worse than others and at some point our tamariki will go back to crowded classrooms.

“We know that schools are actually virus factories,” says Dr Rindelaub.

“This is one of the areas we need to have as good a ventilation as possible to make sure that we aren’t adding transmission events or creating hot spots of outbreaks.”

Jackson Engineering managing director Lance Jimmieson says previous design decisions in schools are now working against us.

“A lot of schools have concentrated in the past on heating systems and really keeping the school closed up so that we don’t lose

the heat. And that is counter to what we need to do to ventilate the space and make the space safe.”

Dr Rindelaub argues good ventilation in homes, schools and businesses isn’t just useful for fighting COVID-19, it can help control the spread of other illnesses such as RSV. “It’s going to have a lot more other benefits as far as respiratory ailments that we do see here in New Zealand, more than we should. So it’s going to have long-lasting effects that will keep us self safe well beyond COVID-19.”

At the very least, he says, teachers will need to open the windows.

“Of course, it’s not always going to be possible to do that depending on the outdoor conditions, but that would be a good start to help get better airflow within those classrooms.”

And schools aren’t the only area at risk, with one bus driver - who wished to remain anonymous - telling Newshub Nation nothing was being done to combat the spread of COVID-19 through the air in his vehicle.

“Most of the time there are no windows on the buses. You can expect drivers’ windows on some buses but not all of them.”

Drivers’ concerns about their buses are particularly salient considering an enclosed vehicle transporting aircrew is how the outbreak started in Australia before spreading to New Zealand.

“What they could do is have a portable air recirculater added to the bus if they can’t open the windows,” suggests Dr Rindelaub.

“Of course, windows would be an easy first choice there… and of course, we want our drivers to have the best protection. So that would mean N95 masks.”

Experts are also concerned about ventilation in MIQ, where last month at JetPark, the virus spread across the hallway between rooms despite their doors both being open for only seconds.

“If you were to purpose-build an isolation facility, it wouldn’t look anything like a current hotel... they are pretty makeshift for a containment facility,” says Jimmieson.

“It is a real risk. We need to have cleaner environments. If we go back early and people are infected, the systems at the moment are very likely to spread that quite well.”

Article features IRHACE Member Lance Jimmieson from Jackson HVAC.

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9

★ FEATURE

Catastrophic water contamination of an Ammonia refrigeration system Article supplied by Paddy Durham M.IIAR, M.RPGNZ My first visit to the plant room was something extraordinarily special, the noise was like an amplified microwave full of spoons! It was so abrasive it forced me to wear ear plugs beneath my grade five + hearing protection, If I had of heard the compressors running anywhere else, I would be diving at the emergency stop. but knowing that there was no redundancy and almost four million New Zealand dollars’ worth of Skip Jack Tuna on board, I slowly backed out of the plant room like I had mistakenly walked into a gang headquarters with the wrong colours. Immediately I requested some jars for oil sampling, after noticing layers of separation and ‘chunks’ of what I could only presume were crystals in the oil separator sight glass of Compressor number 3.

Stunning Pago Pago hooks inside the mouth of a volcano and is home to most of the Pacific’s deep sea Tuna fleet. It’s a bustling vibrant village nestled amongst a beautiful landscape and beneath the picturesque and appropriately named ‘Mount Lava’.

Compressor 3 Oil Sample

‘’After draining approximately 20 litres of what could only be described as diarrhea flavoured ice cream.’’

Compressor 1 Oil Sample

Compressor 2 Oil Sample

To my amazement, a strange pink ooze was sampled from compressor three, Number one was thin and cloudy and number two was thick and black. It was clear to say that these compressors would not spin for much longer without intervention. I had experienced

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water contamination many times before, but this was unreal. Having just landed in American Samoa less than an hour earlier I was still trying to acclimatize to the place, let alone the heat of the situation I was in. My last visit to Pago Pago was almost 10 years earlier, not a lot had changed except that a recent tsunami had demolished a few buildings, but to be honest if you ever have the luck of visiting this special place, you wouldn’t know if Godzilla & Mothra had smashed the place to pieces in the middle of the night.

My company had been contacted a couple of days before by a fishing company in distress and from first reports they had been struggling to maintain temperatures. There was also a suspicion of water ingress.

From the lubricant samples I examined. I swiftly advised the captain to make plans to transfer the product before they lost it all due to fatal compressor failure. At this point in time, it was not even an option to change oil, as there was none! ‘’Admittedly I used some more descriptively blunt language at the time after the technical terminology was lost in translation.’’

I then went to work to make the best of a dire situation. The system consisted of three Sabroe 128HF compressors running in a single stage economised configuration. They were a running a primary sea water, secondary circuit freshwater oil coolers as well as HLI liquid injection via Danfoss TEAT valves. The static evaporators were fed by both hand regulation and what they called Automatics (thermal expansion valves) the network of Ammonia pipework had been installed to provide as much redundancy as possible. Therefore, there were cross overs and three of everything with the exception of the discharge header. Having worked on many Purse Seine vessels previously I knew my way around fishing vessel, however, to save time I asked the 2nd engineer for a drawing. This was the only drawing until it was updated to a more conventional Process & Instrument Drawing in 2013.

The drawing, which is now framed on my bookshelf, looked

FEATURE ★

as though it had been put together by the crew after consuming a bowl of peyote each. Once I had stopped giggling, I gazed around the Machinery control room (MCR) which was centrally positioned looking out above the main engine and axillary generators. In the corner of my eye, I noticed an Ammonia water sampling beaker.

I proceeded to sample Ammonia from the LP accumulator number two. After draining approximately 20 litres of what could only be described as diarrhoea flavoured ice cream. 50 ml of Ammonia was drawn, a final result of 30 ml of highly contaminated Ammonium hydroxide. I could ascertain that this system contained a serious amount of water along with a bunch of other nasties. This had no doubt confirmed the water ingress. ‘’I did not believe that the compressors would last the night judging by the violent cacophony of spoon noise.’’

There was no easy way to explain the situation to the vessel manager apart from the system was in a tragic state. Admittedly I used some more descriptively blunt language at the time after the technical terminology was lost in translation.

As Ammonia forms a compound with water there is no way to dry it without distillation. Danfoss invested in a great deal of research to manufacture a specialised drier core with no real results. This is due to the vapour pressure of water being beneath the corresponding refrigerant evaporating temperature provides no way to move the water from the low-pressure accumulator.

The work that needed to be completed to revive the system would be highly difficult in Pago Pago due to both staffing engineers as well as sourcing and transporting equipment. All this aside the vessel required three more days’ operation before it was allocated an unloading berth across the bay. I did not believe that the compressors would last the night judging by the violent cacophony of spoon noise.

However, myself and the rag tag bunch of assistants began to make improvements to prolong the inevitable.

On inspection of the UNISAB controllers I had identified that the oil pressure cut outs had all been re-calibrated to bypass oil failure. I changed the filters one by one and found each severely blocked with the same ice cream as previously mentioned.

That being said the compressors were still trucking on which is a testament to Danish engineering. Compressor two current draw was noticeably lower than that of the other two. I identified that the capacity slide was seized. We shut her down and firstly inspected the suction strainer. Astonishingly we removed multiple salt crystals the size of a Softballs. Unfortunately, I was unable to take an image as I was under the pump and covered in ice-cream, needless to say I don’t think I will see this again.

We removed the capacity slide, and it was in deed stuck. We polished it up the best we could and got her running under full load.

By this stage I had been working for almost 26 hours, so it was time to call it a day. On arrival to the vessel the following morning, I found one compressor had destroyed itself and by 10 am a second had failed indefinitely. Finally, aware that I wasn’t just being a sensationalist the company managed to organise the offload of their product that afternoon.

The following few days I began making plans and procedures for the purification of the system in which they still insisted took place in Pago Pago. This was going to be impossible to resource, so I returned home. As the Ammonia was beyond saving, 3500 kg of now contaminated Ammonia / Ammonium hydroxide mix was released to atmosphere at sea. Something I wish I was able to witness but at the same time did not want to be associated with. “having no curtains to hide from the sun were getting rather hot, bored and consequently, drunk and agitated. In one instance the chef received a stab wound to the stomach by one of the crew”.

In the following weeks we received a large wooden box full to the hilt of corroded and highly damaged compressor parts in which we were asked to overhaul. Between three of us it took over a week

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★ FEATURE to clean before we could even begin assessing the damage. The compressors were no longer available from the manufacturer, so we made one machine out of three compressors and sourced the other two from abroad.

Myself and another technician returned a few weeks later to recommission the system, to our surprise nothing had been completed as per my detailed instructions since my last visit. So, we were forced to start from scratch as well as make do with what we could on the island. The system was empty, and nothing had been done to purify it in any shape or form. There was a deadline of 12 days, so we made some plans in haste.

At the time there were no published Ammonia contamination case studies available which is one of my drivers to write this informative and hopefully entertaining article, we really had little choice but to experiment, having past successful purification experience with fishing vessels, I had cleaned the systems rightfully or wrongfully with evaporative solvents, not having this luxury we had to manufacture a makeshift purification system. There was nothing that would even possibly resemble what I pictured in my mind available in Pago Pago, so using the curtains from the crew’s accommodation held across the top of a 200L drum with rope to act as a solids filter.

The low side of the system consisted of nineteen fish wells, all supplied by manually regulated dry expansion static coils. Each Fish well had dual circuit and valve stations mounted within a Pipe alley or the appropriately named two story 60m x 2m alley of “death” situated below the water line.

We broke each line and had tee pieces and ball valves installed so that we could safely circulate the cleaning medium as well as drain the circuits as low as possible given that they were still situated a number of meters below this.

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We quite ingeniously circulated each well with degreaser that was stocked on board to wash the engine room floor. With a few curtain changes, all the sludge and solids were removed. We then flushed each circuit with fresh water until it was running clear. If I was to come across this situation, I would use the same procedure. Evaporative solvents are carcinogenic and respiratory irritants.

By this stage the ship was not the most pleasant place to be, the Air conditioning and Provisions was of course supplied by the main plant which was going to be in disrepair for an untold length of time. The crew with nowhere else to reside and on a minimum daily allowance, and with now having no curtains to hide from the sun were getting rather hot, bored and consequently, drunk and agitated. In one instance the chef received a stab wound to the stomach by one of the crew, from the translation I received it was for repeatedly serving potatoes for lunch. Apart from the now wounded Chef, we were the only ones working and for two hairy chested descendants from temperate climates, we were going through episodes of depression and anger ourselves. I remember at one stage being in the MCR and measuring the ambient temperature at 51°C. I was approached by someone asking when the system was going to be operational, with just the expression of rage he walked away without a reply on my behalf. Luckily, we managed to be in a perfect emotional cycle, where when one of us was down ready to quit or throwing things in a rampage when the Teflon tape tangled, the other was right there to pull each other through.

We eventually managed to find solace by pouring iced water on our heads and after going through four to five t-shirts a day we eventually ended up wearing shorts and rags on our head. Luckily no pictures exist.

The next step was to remove as much water as possible, ideally dry nitrogen would have been more suitable however we pressurized the circuits and pipework using the ships two stage compressed air system to nine bar. Using the ball valves, we proceeded to rapidly vent each low point until minimal water vapour was present and when I mean minimal I mean it was still mighty wet but it was the best we were going to get.

Having no vacuum pump or dry nitrogen, the ships fire pump and wet deck bilge venturi was the next best thing. Although we were not going to be reaching the triple point and removing a large degree of moisture, it was 45°C and we were able to reach a -80kpa vacuum at best so there was going to be some evaporation of moisture occurring.

Whilst the rest of the system was evacuating, we took the opportunity to remove the Coalescors, noticeably there was a few issues. The system was very dilapidated and dangerous, there were no Ammonia detection systems, and the ventilation may as well have been an elephant swinging a banana leaf with its trunk. I decided to walk away again at this stage and leave the duty of care and system re-

FEATURE ★

commissioning to the newly appointed chief engineer. Of course, this did not go down too well with the ships management, but we are lucky to have had the H&S act of 1992 to defend our rights to a safe workplace.

Again, I left a step-by-step procedure with the vessel. This primarily consisted of regular oil changes and Ammonia purification as many times as possible until it was clear. The vessel was lucky enough to have an intermediate pressure plate heat exchanger which was dedicated to the Accommodation air conditioning system. We decided to utilise this as the purifier.

A purifying cycle was simply completed by isolating the liquid Ammonia supply and allowing to pump out the then draining off any contaminants. The crew were instructed on the procedure & off they steamed into the sunset.

I received the first report on the 10/06/2010.

4 Litres were removed 3 times a day for the first 3 days. Then 3 litres twice per day for the following two then to 1.5 twice a day until the 20th of the month in which it had reduced to 500ml. This continued until the 11/11/ 2010 until only <100 ml was being rectified from the PHE. Totalling approximately 200L. As expected, the vessel continued to destroy the obsolete compressors. Maintaining a spare on rotation, I think from memory there was ten or so rebuilds that year so needless to say we become quite proficient at both removing them and overhauling. The ship was luckily enough to fish most of the season, band-aiding the foreseeable issues as the came about. Un-surprising, the schedule of intrusive maintenance which was put forth was not followed once they had the ability to operate. Something not uncommon in our New Zealand based production facilities. The vessel eventually returned to Port for some much-needed special attention. The first thing I noticed on arrival was the Oil pressure safeties were bypassed yet again!

It was decided that the ship must be turned around in six weeks.

As the bandages were removed on all assets, one by one, the more ‘gangrene’ was discovered, and this “quick” repair visit turned into a full retrofit lasting the better half of a year involving hundreds of contractors. ‘’The sludge! I have never experienced so much. It was unimaginable & eventually became laughable’’.

Apart from all the corrosion repairs, purification was the at top of the priority list. The most challenging task was working in such close proximity to the public being Auckland Viaduct. Looking back now with my accumulated Health & Safety experience, in hindsight our company should have engaged an independent consultant. Needless to say, we made sure that all Ammonia transfers were completed with the wind direction in our favour and safe work method statements and risk assessments were completed regularly. It ended up taking weeks to finally ventilate the Ammonia to a point where we could open the system beyond the point of no return.

Every asset was overhauled on-board, so we were constantly waiting and working around other contractors. Something I was used to having completed five other retrofits but frustrating all the same.

We were able to make a good hit on the engine room early on which is what I found the most interesting The sludge! I have never experienced so much. It was unimaginable and eventually became laughable. All low points were drained, and every valve and component were overhauled. Extra filters were fitted to the compressors and eventually the liquid line was provided with an ancillary commissioning filter. Every filter was additionally fitted with magnets for removal of any ferrous material.

In the spirit of sharing knowledge with our industry,

we have an online library of free Covid-related resources around ventilation on our website, covering healthcare, swimming pools, commercial buildings, and re-entering buildings after lockdown.

www.jacksons.co.nz

October/November 2021

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★ FEATURE After 96,000m3 of Dry nitrogen and endless series of leak repairs. We commenced evacuation, the best we were able to achieve and maintain with a newly imposed deadline was an 8,000-micron vacuum. In the Marine industry refrigeration is always the first on and last to leave. Although apprehensive the charging of 3,000 kg of Ammonia went without a hitch. So, we were ready to fire her up.

Compressor three was started first as sacrificial anode. It was in the worst condition and after less than an hour clocked the oil filter differential on the very expensive Sabroe filter was clogged. We immediately performed an oil change and changed filters as well switched over to the washable Mycom filter.

The Oil separators were probably the most challenging, the images do not provide the scale of the contamination with enough justice, the thick layer on the wall of the vessel reassembled that of a septic tank. Not only were we tasked with inventively cleaning them we were only able to access them through a 2” port.

I commenced the experimentation firstly with solvents with very little success, without agitation, it was hopeless. I tried to mop it as best as possible with a rag on a stick, envisioning that Friends episode where Ross massages a big sweaty guy in a similar fashion.

I manufactured a purification set using a pneumatic pump and a 10-micron filter and had a second attempt, there was an improvement but nothing to rave about. I took a sample to a chemical engineer who suggested Sulphatic acid. This next level approach worked a treat! A little too well, the sludge was gone, but it was causing oxidation on everything above the tideline, fearful of causing further damage I used oil for the remainder of Compressor three with the aid of removing any contaminants as well as providing the wall of the vessel some much needed lubrication.

I successfully utilised sodium hypochlorite degreaser on Compressor two, this performed well and since it was not volatile or so corrosive it was much more user friendly. Compressor one, I thought it would be worth the opportunity to trial just the oil, mainly to prove a chief engineer wrong.

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As you can see from the oil filter log, the degreaser/ oil purification was a good solution. Compressor three eventually improved to be the best method of cleaning but required further oil changes to get to that point. Compressor one continued to require oil and filter changes until it improved.

At around 100 hours we removed all the commissioning filters, which were all pretty badly soiled. The liquid line was inspected a further 100 hours later however produced no visual contaminates.

This fact alone is why when I commission a land-based system and find excessive foreign material I tend to question the quality and care of the installation. If a filthy catastrophically failed system can be cleaned with degreaser and stripped back to bare bones and produce these results, there is no viable reason to have any level of contaminants in a new installation.

During the retrofit we installed an oil rectifier in common circuit with each of the three accumulators. This system was DX, but on occasion when run by a Muppet it would flood back heavily. Where we

FEATURE ★

were to remove waste oil and water we flooded back in a controlled manor. We also removed Ammonium Hydroxide from the dedicated Ammonia Oil Rectifier Purifier (AORP) totalling nineteen litres until hand over to the vessel engineers.

The is really about all I need to harp on about this, I could carry on with more tales, but it would be less about contamination and more about the mad life of deep sea fishing.

• The crucial elements are all there: • Don’t put water in a refrigeration system!

• Listen to your service provider’s instructions.

• You don’t have to buy a special branded purifier if you have spare evaporators.

• If the oil is that dirty you have to change the oil filter twice…

Change the oil.

• Degreaser works as an excellent cleaner (Confirm suitability and no ammonia present).

• Ensure you have a stringent asset management system to avoid this all occurring.

I was luckily enough to be invited to train the new chief engineer on how to operate the system. Which was brilliant I have always wanted to see a Purse Seine vessel in full swing. The system was mostly all manually controlled therefore on pull down of 100 ton of tuna was jagged we were ritualistically adjusting hand expansion valves and monitoring the system up to 22 hours a day. These days the system has been fitted with electronic expansion valves which worked brilliantly at first but since little maintenance has been performed it has suffered further contamination numerous times. It is however still fishing to this day with the same compressors clattering away.

I have been wanting to get this story out of my head for some time and admittedly not being a literary or engineering genius it has taken a bit of effort. But if this can give someone a bit of insight to what can go wrong what to do as well as make a few people laugh it is worth every penny so to speak.

This project was truly massive, something no one could have predicted. It’s absolutely imperative that I acknowledge the boys, they were nothing short of amazing for all of their dedication and effort.

The repeated shift work and late nights away from loved ones and remaining motivated and positively supportive every step of the way in one of the most hazardous and harshest workplaces around.

This little story is dedicated to all the hard times we got though collectively; Dave Wilson, Imre Ujfalusi, Matthew Watson, Brendon Murray, Mitch Young. Boomba, Fillip Skoljarev, Jack Burgess, Tim Clubb and Ralph Mc Torres.

Special thanks: if you ever read this, a thousand apologies to my beautiful daughter Novah for not being there for you during this job. I will never work this hard on a smelly fishing boat ever again I swear.

This work provided me with some unforgettable memories and learning curves. Meeting interesting characters’ witnessing stunning sunsets, being out on the ocean without land in sight, dolphins in the morning, wrestling sharks where they shouldn’t be, helicopter rides, eating the freshest Albacore and being paid for the experience all the way.

If anyone ever needs any assistance on this subject, I would be happy to provide you answers from my experience in greater detail. please feel free to drop me a line paddy@ammonia.co.nz

October/November 2021

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★ FEATURE

Digital Boost Alliance Aotearoa Big businesses commit to help small businesses get digital

The Digital Boost Skills Training programme is free for all Kiwi small businesses. Digital Boost is a free government support package to help you gain or improve digital skills and explore new ways to do business.

New categories have been added to the platform – so now businesses can explore training modules across the following areas: • Digital Starter • Websites • Digital Marketing • Digital Tools • Small Business Accounting • Business Insights • Future Technologies • Real World Stories • Expert Advice

Digital Boost Alliance Aotearoa Big business and organisations have banded together to support businesses and communities across the country to accelerate a Digital Aotearoa with free, subsidised or discounted products, services, support and research.

The Digital Boost Alliance The Digital Boost Alliance is made up of more than 20 major businesses and organisations. They’ve committed to help grow the use of digital technologies across New Zealand.

Their commitments range from providing discounted or free products or services, subsidised or free digital training, research to help understand the barriers to digital adoption, through to providing support resources and funding.

The big names that have joined the Digital Boost Alliance so far include: • 2 Degrees • Amazon Web Services • ANZ • ASB • BNZ • CERT NZ • Chorus • Datacom • Facebook • Google

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THE DIGITAL BOOST ALLIANCE IS MADE UP OF MORE THAN 20 MAJOR BUSINESSES AND ORGANISATIONS. THEY’VE COMMITTED TO HELP GROW THE USE OF DIGITAL TECHNOLOGIES ACROSS NEW ZEALAND. • • •

HP (Hewlett Packard) Kiwibank Microsoft, Ministry of Business, Innovation and Employment (MBIE) • MYOB • Rocketspark • Spark • The Mind Lab • The Warehouse Group • Westpac • Xero • Zeald It’s the first time so many high-profile organisations have come together to

collectively offer their support, products and services to achieve a greater scale and impact for small businesses.

Find out more about what the Digital Boost Alliance can offer your business(external link) Find out more about the Digital Boost Allliance and download the Communications Pack and watch the webinars at https://www. mbie.govt.nz/business-and-employment/ business/support-for-business/digital-boost/ small-business-digital-boost-bimonthlyupdate/august-2021/

FEATURE Case Study★

How do you significantly reduce the energy use of a restaurant?

An integrated hot water and fresh air tempering system powered by a Temperzone MAGNUS MWS single pass heat-pump water heater was installed at KFC Rolleston, New Zealand.

This case study provides an assessment of the performance of the system for 12 months. The system achieved an annual reduction in electricity usage of 72.6 MWh when compared with a conventional electric resistance-based system, an estimated savings of $10,900. The HPWH achieved an annual COP of 3.4, corresponding to a reduction in electricity usage of 68%. The system reduced the contribution of water heating and fresh air tempering to the total store electricity consumption from 23% to 8%.

Background An integrated water and fresh air tempering system was installed at the Rolleston store. The system combines a Temperzone MAGNUS 50kW single pass heat-pump water heater (HPWH) with a 500 L thermally zoned storage tank. Also connected to the system is a 31.5kW fresh air tempering (FAT) coil, embedded in the supply air duct.

Integrating the potable (tap) water heating with the FAT system allows the capital cost of the HPWH to be spread over two significant energy loads, and utilising the spare capacity of the water heater. A zoned hot water storage tank was incorporated into the design to ensure the priority for hot water at the tap was maintained.

The system is monitored using a Splash monitoring system, to determine an energy balance of the water heating system. From this energy balance, the water and FAT energy demands can be separated.

Power and monitoring equipment has also been installed, which measures the total electricity demand of the store, and separately, the electricity consumption of the water heating system. This enables the calculation of the energy savings delivered by the heat-pump water heater as referenced against an all-electric system, as well as a proportion of the total store electricity use.

The traditional installation this system replaces is an 18kW electric storage water heater tank, and a 31.5kW electric duct heater, operating in three stages. A store

Figure 1: Schematic of integrated HW/FAT/HPWH system

used to determine the likely energy usage, and therefore electricity savings at the Rolleston store.

System Design

Zoned storage tank at KFC

in Glenn Innes, Auckland was initially monitored, which provided hot water and fresh air tempering usage data as a daily as well as a seasonal profile. This data was

There are several design constraints factored into this system. These are: • Kitchen hot water is required at a minimum of 65˚C at the tap.

• Washroom hot water is tempered to 55˚C. • Hot water is mostly used in the kitchen to defrost chicken in large sinks. Each defrost requires approximately 300 L of hot water within 10 minutes. Defrost events are periodic during the day, based on how busy the store is.

• There is minimal hot water usage during much of the day, other than for defrosting chicken.

• Significant quantities of hot water is also used in the late evening for store washdown.

• The hot water production of the HPWH decreases with decreasing ambient temperatures.

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CASE STUDY

•

The FAT energy demand increases with decreasing ambient temperatures.

To meet the simultaneous hot water demand and FAT demand under design conditions (1˚C) ambient temperatures would have required either a substantially larger storage tank, or a doubling in the capacity of the HPWH. Both of these options would have significantly increased the capital cost of the system. An alternative approach has been used instead, using a zoned hot water storage tank in conjunction with a single pass HPWH. Features of the system include • The HPWH (MWS500) produces 62˚C water in a “single pass” through the system. This water is drawn from the bottom of the tank, and is added to the top of the lower tank. The “real time” production from the MWS500 is available for “real time” hot water usage.

• The upper tank (40 L) allows for water preheated to 62˚C to be heated to 65 – 68˚C to meet Building Code requirements for kitchen hot water. The upper tank can provide a continuous supply of 65˚C hot water at an unmixed rate of 7 L/min.

• The FAT coil takes 60˚C water from the top of the lower tank, and tempers the incoming air to 18˚C. A variable speed controlled pump maintains the FAT to 18˚C. • Three temperature sensors allow for the tank to be Zoned, based on the amount of hot water remaining in the tank.

• Zone A: The HPWH begins a reheat cycle. There is full FAT service.

Figure 3: FAT / tank zoning monitored data.

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Figure 2: Live view animation of KFC Rolleston system

•

•

Zone B: The variable speed pump reduces in speed to minimum to restrict FAT service. The FAT supply air temperature reduces from 18˚C to approximately 13˚C • Zone C: FAT service is temporarily halted, with all remaining hot water prioritised to the kitchen taps.

The FAT Controller maintains the FAT Supply Air temperature to 18˚C, maintains the upper tank temperature to 65-68˚C, and provides freeze protection of the FAT coil.

System Performance

FAT controls / monitoring system / automatic backup at KFC

The energy performance of the system has been determined for a 12 month period through the Splash Monitoring system. The monitoring system installed included the following:

CASE STUDY

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Jan

Feb

Annual Total

2,152

1,925

2,667

1,967

2,327

2,242

2,362

2,581

2,316

1,920

2,013

1,950

804,662

Energy to heat HW consumed* (kWh)

118

160

156

121

146

143

148

159

140

111

115

106

49,426

Energy produced by HPWH* (kWh)

290

305

453

359

301

403

341

302

208

153

147

179

104,921

Energy used in FAT* (kWh)

183

187

253

270

168

270

200

143

69

45

35

75

57,887

Electricity used by HPWH* (kWh)

85

81

112

115

105

124

107

91

62

44

39

50

30,950

Total water heater elec usage* (kWh)

85

81

115

148

119

134

115

91

62

47

42

53

33,287

HPWH Savings* (kWh)

204

224

306

240

199

278

233

210

145

109

108

128

72,678

HPWH COP

3.52

3.60

3.64

2.73

2.83

3.23

3.22

3.34

3.40

3.48

3.74

3.58

3.40

% savings compared to electric

71

72

64

58

62

67

68

70

70

70

72

71

68

Total building elec use* (kWh)

1,026

987

958

1,040

996

1,007

1,011

988

924

942

945

915

357,863

23

26

19

29

26

32

27

25

19

15

14

17

23

7

7

10

11

10

11

9

8

6

4

4

5

8

12 month monitoring Water use (l)

WH % of total building: Elec System WH % of total building: HPWH System * Daily averages

Table 1: Key performance data during the monitoring period.

• •

Flow meter on the total hot water usage Flow meter on the HPWH (total HW generated) • Temperature sensors on HPWH flow / return, and at each zone in the tank • Current transducers on the HPWH, and each electric element in the tank.

An animation was developed for this project on the Splash Monitoring platform showing how the system is operating in real time (updated at 30 second intervals.).

The system performance data was downloaded from the Splash Monitoring system in 30 second intervals, and analysed.

The key performance data of the integrated system during the monitored period is shown in Table 1.

The average daily hot water consumption of the store was 2200 L and heating this water required 49.4 MWh of energy. The FAT system consumed 57.9 MWh of heated water, resulting in a total water heating energy requirement of 107 MWh. This water was heated using 31 MWh of electricity through the HPWH, and a further 2.33 MWh of electric resistance heating. The HPWH achieved an annual COP of 3.4, and a 68% reduction in electricity consumption compared to an all-electric system. This corresponds to a 72.6 MWh reduction in electricity usage, at a value of $10,900 (at 0.15c/kWh). As a proportion of total electricity usage, an all-electric water heating and FAT system would be expected to account for 23% of the total electricity usage

Temperzone Inverter OPA Rooftop Packaged units for main space heating and cooling

Individual temperature control

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CASE STUDY

Figure 4: HW demand overlain on tank sensor temperatures

of the store. The integrated HPWH based system has reduced that to 8%.

On-going optimisation of the system occurred during the first half of winter, and this resulted in larger ongoing energy savings achieved by the system.

Assessment of the System Design This project demonstrates an integrated hot water and FAT system, using a zoned tank. How this system works in practice is illustrated by considering a snapshot of the monitored data on 1 August. The kitchen taps are supplied with a hot water at the required temperature almost the entire time.

It is important to note that the temperatures shown are those at the location of the sensor, not the temperature actually being delivered by the system. The delivered water temperatures will always be hotter than at the sensor, which is lower in the tank than the outlet from the tank.

The Zone B sensor is approximately midpoint up the lower tank. During periods of large hot water demand, the lower half of the tank is depleted of hot water. During these periods, the FAT pump reduces to minimum speed, and the FAT supply air temperature is reduced temporarily from 18˚C to 15˚C. At 20.39, the combination of hot water draw-off, and a high FAT energy demand led to a 2 minute pausing of FAT whilst the system recovered. The single pass water heater allowed the system to recover to normal operation within 20 minutes.

Conclusion This is the first system to integrate potable

20 www.irhace.org.nz

Fresh Air Tempering coil at Rolleston

water heating and fresh air tempering using heat-pump water heaters in New Zealand.

The zoned tank system provides a good compromise between capital cost, maintenance of kitchen hot water, and very limited restrictions in FAT service.

The system resulted in a reduction in electricity usage of 72.6 MWh, at an estimated savings of $10,900. The energy savings is the equivalent of the electricity required to operate 23 electric vehicles with a daily commute of 50 km, 365 days a year.

This system is now being installed across the Restaurants Brands portfolio in NZ, including KFC and Taco Bell branches.

Temperzone MAGNUS MWS500 single-pass heat pump at Rolleston KFC

by

Conventional Multi-Pass Potable Hot Water System

Temperzone’s Single-Pass ThermoShell Potable Hot Water System

Multi-Pass Outdoor unit with plate heat exchanger.

Compact Single-Pass Outdoor unit featuring ThermoShell Technology.

Heating Capacities

The Multi-Pass system slowly increases the water temperature of the tank on each pass, this system means you can only use the hot water currently in the tank.

Hot water out

MAGNUS Single-Pass Design, 2400 L a revolution in commercial Water tank potable hot water systems. +5˚C every pass MAGNUS Single-Pass systems heat water to Delta T 5˚C Thermostat 62°C in a Single-Pass. Single-Pass technology is ideal for commercial markets where meeting the peak demandHigh forwater hotflow water isMixing the key driver (larger pipes) zone like an of system specification.

Functioning instantaneous hot water system, this is the most efficient system for meeting hot water demand in both high and low demand periods.

Cold water in

�

Most efficient system design

sufficient volume to E.g. system storagestorage tank must contain � A Multi-Pass Reduced water required meet the entire peak usage period (in this example 2400 litres). Whilst � system Usable water in real time the will beginhot to reheat the water this hot water is not available until the entire tank reaches a usable temperature.

�

Best storage efficiency

�

Greatly reduced piping costs

�

Lower servicing requirements

�

Lowest running costs

�

Compact design

www.temperzone.com Call 0800 692 472

25kW - 50kW

A Single-Pass system supplies hot water directly to the tank and it is ready for use straight away, allowing a reduction in storage capacity to meet peak demand load

MAGNUS Single-Pass Potable Hot Water System

Hot water out

+62˚C single pass

Smaller Tank Lower water flow (smaller pipes)

Thermostat

Smaller Pipes 1200 L Water tank

Conventional Multi-Pass Potable Hot Water System Thermostat

Multi-Pass Outdoor unit with plate heat exchanger.

Same delivery capacity

A Single-Pass system supplies hot water directly to the tank and it is ready for use straight away, Single allowing a reduction inTemperzone’s storage capacity to meet demand load. Hot Water S Potable

Compact Single-Pass O

Cold water in The Multi-Pass system Hot water out slowly increases the water temperature of the tank on each pass, this system means E.g.

A 35kW Single-Pass system produces 600 L/hr of 62˚C water. A you can use the hot with a 35kW Single Pass system allows the 1200 litreonly capacity tank water currently the tank. tank capacity toinbe extended to a maximum of 2400 litres over a 2

Conventional Multi-Pass

A Single-Pass system su hot water directly to the and it is ready for use st away, allowing a reductio storage capacity to mee demand load

hour peak Hot period with System a recovery rate of 600 L/hr. This allows for Potable Water savings in water heating costs in off peak times2400 andLalso enables the Water tank utilisation of a smaller tank to service peak periods.

+5˚C every pass Delta T 5˚C

Thermostat

High water flow (larger pipes)

Mixing zone

Cold water in

The Multi-Pass system slowly increases the water temperature of the tank on each pass, this system means you can only use hot water currently in the tank.

+

Th

EDUCATION & TRAINING

Technical education for the HVAC+R Sector

As at 5th October 2021, the new RLNZ website went live and provides improved functionality and information relating to training courses, qualifications, eLearning, Live Online, communications and provider courses in the HVAC&R industry.

Course and Schedule Catalogue The course catalogue covers both face-to-face and online learning.

The new Live Online section provides links and information on what is available such as events and webinars.

There are several different views that provide easy navigation to the topic areas. The catalogue page lists all course templates grouped by category; or the Schedule page is presented in list format.

The schedule provides a short overview of each course and lists the next available dates; and allows you to select Location.

Doing business with us is a breath of fresh air.

Self service Portal There is a self-service portal which gives a registered user a complete view about their upcoming and past training including – course instructions, professional development points (coming soon) and certificates.

Check out the new RLNZ website at www.rlnz.org.nz

22 www.irhace.org.nz

Ventilation filters for every workplace.

EDUCATION & TRAINING

eLearning online library

CAREL SUPERVISORY SOLUTIONS

Mobile ready local supervisor for small to large installations

The eLearning List page displays all self paced courses in the online library contains modules on EECA Energy Efficiency for: • Design Engineers • Industrial Refrigeration • HVAC&R Engineers • Refrigeration and Air Conditioning Additional eLearning such as the Heat Pumps Good Practice Guide gives good practice guidelines for designing and installing the most common type of residential heat pump system.

These are "air to air single split heat pump systems" also known as reverse cycle air conditioners used primarily for heating and cooling.

The Carel boss interface allows the supervisor to be accessed directly from your smartphone or tablet over the WiFi network created by the supervisor itself. boss simplifies access to system information for all users and guarantees the highest data security and integrity of the local infrastructure.

Integrated WiFi Modbus, Bacnet TCP/IP, Bacnet MS/TP built in Ideal for cold stores, supermarkets and convenience store applications

High end supervision in a new compact format

Available with

4G!

boss micro is the latest addition to the boss family of supervisors designed to cover applications like c-stores, petrol stations and quick service restaurants, where a limited number of units is present but advanced system management functions are required as in the larger sizes.

Carel boss can also be integrated into a total control panel solution for your refrigeration supervisory needs. Contact us today!

www.eurotec.co.nz

09 579 1990

sales@eurotec.co.nz

October/November 2021

23

OUR PEOPLE

IRHACE Annual Awards IRHACE celebrates the hard work and success of individual members through its annual awards.

Awards are normally presented at the annual dinner held during the HVAC&R Industry Conference each year. Despite two attempts at running the HVAC&R Industry Conference in July and September both were postponed.

The IRHACE Council has decided that for the 2020 awards, our volunteers shouldn’t go unnoticed and want to acknowledge the amount of work that goes on behind the scenes both at national and branch level. The IRHACE Awards for 2020 are being announced via the industry journal in Oct-Nov 2021.

Congratulations to all award participants – we value your contribution.

IRHACE AWARDS – 1 JAN TO 31 DEC 2020 AWARD

CRITERIA

FOR

IRHACE MEMBER

RECIPIENT

IRHACE Past President Award

Awarded to a Past President for Service as President in years 2019-2021.

Ashwin supported the IRHACE Council through the pandemic and restructure.

We thank Ashwin for his contribution as President 2019/2021.

Since 2015

Ashwin Patel

Branch Chair Award

Awarded to a Branch Chair for outstanding performance, support and commitment

Elias is the current longest serving IRHACE Branch Chair 2013-current. He is on the Manawatu branch and is always there to support not only his branch but others with his excellent communication and positive outlook.

Since 2012

Elias MacKenzie

Cameron was Canterbury Chair from 2016 and stepped down in 2021. His passion has been pivotal in the success of the branch.

Since 2014

Cameron Shaw

Kevin's continual effort behind the scenes at branch level and treasurer for the Auckland branch.

Since 2003

Kevin Cudmore

Garrett, for his role and efforts on Auckland branch committee and is currently treasurer.

Since 1990

Garrett Glynn

Branch Service Award

24 www.irhace.org.nz

Presented to a member who most diligently served their branch for the benefit of the Branch and IRHACE as evidenced by • Assistance in planning branch activities • Assistance in membership drives • Assisting in the long-term planning for the branch • A person being nominated for this award must have been an IRHACE Member for 7 years+.

OUR PEOPLE

Looking back at 2020 COVID may have foiled our plans to come together on a national level at the National Conference, but it hasn’t dampened our enthusiasm to enjoy each other’s company, exchange ideas and celebrate our successes…without the worry of border closures or disrupted travel plans We are all missing those face-to-face meetings and our Trade Nights are one of those times for networking and catching up with fellow members.

Let’s look back to 2020 at the Trade Night held at the Remuera Club in Auckland on 9 December.

Simply click the picture (right) to watch the video on our Youtube Channel. https://www.youtube.com/channel/ UCI3GxaEzhpTlIdGuJp1MIsA Thank you to our supporters: Actrol Air Solutions Auto Mossa Pacific Ventilation RealCold RefSpecs

CHILLERS & HEAT PUMPS RHOSS

BOILERS & FLUES

RENDAMAX, METALOTERM

CALORIFIERS LAPESA

FAN COIL UNITS

ABILTY PROJECTS, NEW SUPER-AIRE Clima Solutions Ltd

www.clima.co.nz

Tel: (09) 336 1278

gordon@clima.co.nz or rob@clima.co.nz

October/November 2021

25

MEMBER NEWS

HVAC & R Centre – updates Courtesy of Tony Lawrence 12364 This is to certify that you are a financial member of The Institute of Refrigeration, Heating and Air Conditioning Engineers of New Zealand Inc 2021.

31 March 2021-1 April 2022

Mark Meyer / President 2021-2023

Tony's original certifcate from 1971 and the current member certificate.

In September 2021, we received an email from Tony Lawrence.

Dear sir/madam, I have attached. a scanned copy of my original membership certificate. The year that I joined, they put me on the committee as the service representative for Auckland. My current membership number is 1009. May the IRHACE continue on.

Kind regards, C A Lawrence (Tony).

HVAC&R Cen on the move tre

As from 1st Oc tober 2021, th e Centre is mov ing from its pr IRHACE emises at 5/42 Ormiston Road, Flat Bu sh, Auckland to work remot ely. This mov e coincides with our shift to working fro m digital platforms and ou of systems as r overall integration well as to save across all the monies en to the HVAC&R tities. The name change Centre covers operational re all the qu CCCANZ, RLNZ irements for IRHACE, and also includ assisting in su ch areas as th es e Executive Offi cer Gina McM SAG. aster and Lois Badham Administrator are part of the operationa l te services are ou am and other technical tsourced to ou ThinkIT, Red Offi r partners ce Accountin g, Design Ltd an d the Engine Ro Element om.

Email us on ad min@irhace.or admin@ccca g.nz, nz.o admin@rlnz.or rg.nz or g.nz

New members IRHACE d Shane Batten, Auckland/Northlan d Ross Turnbull, Auckland/Northlan

Poverty Bay

Santhosh Thomas, Hawkes Bay/ Hamish Halcox, Manawatu

Bryce Jellyman, Manawatu Omar Amin, Auckland/Northland

26 www.irhace.org.nz

New members CCCANZ Gauge Refrigeration Management,

Manawatu

MEMBER NEWS

Why deal with a climate control companies association members (CCCA)?

Our membership encompasses companies who willingly accept the responsibility and discipline of a recognized trade association. They emphasise the professionalism we believe should identify our industry. CCCA companies have total belief and confidence in the products and services they supply – and are prepared to undergo the scrutiny of their fellow professionals should the occasion arise. CCCA professionals promote a responsibility towards their customers that goes far beyond commercial considerations.

JOIN NOW AS AN AFFILIATE MEMBER Supporter of industry

Training organisations or providers

Societies or Government entities

Manufacturer, franchisor, consultant or partnerships

October/November 2021

27

PRODUCT FOCUS

World-leading Refrigerated Food Dryer developed in New Zealand The revolutionary REXMOI™ Refrigerated Food Dryer has been developed in Tauranga by Drying Solutions Ltd over the last 25 years.

It consists of a closed insulated chamber where food-grade products are dried by a re-circulating airstream which is conditioned by a special refrigeration system. The chamber is constructed from specially imported insulated panel with a stainlesssteel inner surface. The complete chamber and refrigeration system are mounted on a solid galvanised steel frame to enable easy movement by a forklift.

The REXMOI™ dryer can be used to convert low-value material, and even waste-product, into a high-value product for the discerning world market. So far it has been very successfully used for drying fruits, vegetables, leaf, petfood and various other products. One satisfied customer has recently described the dryer in their advertising material as being “a new state-ofthe-art air-dried pet-food technology being the first of its kind in the world”.

The wet product is loaded onto special stainless-steel trays in the preparation area and the trays are then fitted into purposemade trolleys. The trolleys are then easily and safely wheeled into the drying chamber via a specially designed lifter or ramp. Several tray designs are available to optimize the flow of air over different types of products. Once drying is complete the trolleys are removed from the chamber and the trays emptied – by a specially-designed machine if required.

The dryer is made in a range of sizes to suit different applications, from a small unit that can be operated from a single phase 10amp socket to larger three-phase units. The largest one developed to date can typically dry 500kg of wet product down to a moisture content of 10 – 15% in 8-10 hours, depending on the product being dried and the initial moisture content. Its performance is vividly shown by water flowing from the drainpipe, initially up to 60 - 70 litres per hour, reducing as the product dries out.

Benefits This dryer has relatively low energy use as the refrigeration circuit transfers thermal energy between the drying chamber and the outside air, rather like a heat pump. Efficiency is further enhanced by using a separate autonomous refrigerant run-around circuit

28

www.irhace.org.nz

cooling. This means that a unique ‘drying recipe’ can be created for each product. For example, one may need to be kept below say 30oC to avoid deterioration, whereas another may need to be quickly heated to above say 40oC to minimize bacterial growth.

The drying chamber is very hygienic which helps the user to comply with food safety requirements, and there is no emission of smells into the surrounding area during the drying process.

Technical description

and a liquid sub-cooling coil.

This dryer is designed to provide a very wide range of drying conditions, from below 0oC to 70oC, to provide optimum conditions for each specific product at each stage of drying e.g., initial warm-up, low-temperature drying, high-temperature drying and final

The heart of the dryer is a refrigeration system with a variable speed compressor, indoor and outdoor coils and several electronic control valves, to provide the various drying stages as detailed below.

The indoor and outdoor coils are fitted with variable speed fans and the whole system is operated via a programmable logic controller (PLC) to automatically create the required air temperature and relative humidity in the chamber.

Initial heat-up This stage is used to heat the drying chamber and product to the required temperature

PRODUCT FOCUS

at the beginning of a drying cycle, typically about 45oC. The refrigeration system operates in ‘Reverse-cycle’ mode, transferring energy from outside and using it to heat the air inside the chamber.

Low temperature drying This is the main drying stage. The refrigeration system operates in cooling mode, removing energy from the air flowing from the product so that moisture is condensed on the cooling coil. The air is then re-heated as necessary by a heating coil. To maximize efficiency, special controls ensure that ice doesn’t normally form on the cooling coil, but if necessary ultra-low temperature cooling can also be provided with periodic defrosting of the coil.

Once the relative humidity of the air leaving the product has dropped to about 15 – 25% the high temperature drying mode can be used if required.

High temperature drying This stage is used when the product needs to be heated to a high temperature for quality control. Operation is like low temperature drying, but additional heat is provided via the heating coil. The speed of the compressor is reduced as required to keep the motor current within the design range.

Cooling During this stage the refrigeration system operates in cooling mode, removing energy from the air flowing off the trays so that the product is cooled as quickly as possible to the set-point temperature, typically about 20oC, or below 2oC if necessary.

Intellectual property Extensive steps have been taken to protect the intellectual property embodied in the REXMOI™ Dryer and in the drying process, including numerous patents and trademarks.

Users are granted a licence to operate their dryer and to use the intellectual property embodied in the dryer and the drying process. They are also required to sign a Confidentiality Agreement.

Development of the dryer This revolutionary dryer has been very largely conceived, designed, developed, and built by Robert Barnes of Tauranga. With a very rare combination of electrical and refrigeration qualifications, Robert set up his own business in Tauranga in 1990 and became known for his innovative approach to system design and problem-solving. This was demonstrated at the IRHACE conference in 2002, when his design of a refrigeration system for a

Tauranga cool store was Highly Commended as part of the Energy Efficient Industrial Design Awards. This encouraged him to develop a vision he had been forming for some time of using refrigeration to create an efficient and effective dryer.

After moving to Tauranga in 1999 I got to know Robert and was privileged to observe the dryer’s development over the years. It was not long before we started discussing the drying concept and developing his design, and in time Robert built the first prototype.

That included the base and chamber, all refrigeration and electrical work, writing the control program and commissioning the control system. He carried out many trials with a variety of products, progressively refining the design and developing the idea of an individual ‘drying recipe’ for each product.

In more-recent years Robert has involved several local sheet-metal companies in the detailed design, fabrication, and assembly of the sheet-metal parts of the chamber, trolleys, and trays, and in the preparation of CAD drawings for the whole dryer. He also retained local companies to do the refrigeration and electrical work to his design. Their input has greatly advanced the manufacturing capacity of the dryers and made it easier to customise units for individual users.

Once a customer has been provided with a dryer Robert works closely with them to create the best possible product by optimising the operation of the control system. He also provides ongoing monitoring and maintenance as necessary, including dialling into the control system remotely to check the dryer’s performance and adjust the controls as necessary.

Over the years submissions were made to several funding providers and politicians, seeking help with the costs of development and patent protection, but without success so Robert has carried all the costs himself.

Next steps REXMOI™ dryers are now being used throughout the country for a wide range of products, with some users being start-up businesses. One customer has seen their production increased tenfold since converting to these dryers. One dryer has also been exported to Australia, and it is expected that many more sales will be made in future, as more people in New Zealand and around the world become aware of the dryer’s unique potential and seek to expand their production or develop new products.

Robert has summed up his journey by observing that when you take on a project like this you put all your effort and resources into it without knowing how successful it will be, so he is very happy with the outcome to date and the future potential. He gladly acknowledges the ongoing support he has received from all his suppliers, many of whom are industry stalwarts, including Stuart McKenzie of Comprex, Harvey Win of Pattons, the staff at Omron Controls, and Craig Duff of Active Refrigeration. He is also deeply grateful for the tireless support of his wife Paulette, being the accountant, office worker, and typist – and for keeping him on the straight and narrow!

Robert also wishes to thank the writer of this article for all his assistance in various aspects of the development of the REXMOI™ Dryer.

Robert considers that this project has been a great technical platform for understanding refrigeration and its properties, and the properties of moist air and how it affects the refrigeration system.

With the passing years, Robert is now contemplating how to pass the business on to someone with high-level skills across fabrication, refrigeration, electrical & controls, and marketing, who can take it to the next level and realise its full potential.

Brian Jackson - IRHACE Life Member October/November 2021

29

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PRODUCT FOCUS

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Smooth-Air offers ducted system design with AirTouch

mooth-Air 60%

Cleverly Connected Secure WiFi connection to the internet for remote control.

ADDING VALUE IMPROVING LIFE

100%

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80%

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With optional 75% Individual Temperature Control Technology, AirTou temperatures and smartly adjusts airflow as needed around yo 50%

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Smooth-Air offers a design service for ducted systems, including systems with AirTouch zone quotescontrol.

ducted

For 30 plus years, Smooth-Air has been a forward-focused company that is concentrating on quality products. SmoothAir is all about providing solutions and services that match the requirements for the HVAC industry in the 21st century.

Not just a national company, Smooth-Air have global partnerships with sister companies and trusted suppliers. They can deliver to contractors timely solutions that are cutting-edge, provide end-user satisfaction, save time and most of all increase the profitability of the contractor.

Why is Smooth-Air such a great company to have as a supplier?

The answer is simple.

6 Stanway Pl, They deliberately seek information from their customers on how to make the customer’s business more profitable, they then align their offering to the customer’s and provide individualised solutions that are next level.

Just one of their many initiatives, which are designed to exceed customers’ expectations, is the design package.

Smooth-Air have wrapped their offering for the design of ducted HVAC systems with the state of the art AirTouch zone control.

This offering by Smooth-Air has been a revelation to their contractors. Smooth-Air will calculate air-flows, and design and

lour coded, erimposed .

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Auckland

etone 969

Ellerslie Ph 09 579 3257

30 www.irhace.org.nz

With ITC wireless zone in doubles tempera

THE AIRTOUCH SYSTEM HAS A CLEVERLY (0800 0800 SMOOTH 766 684) CONNECTED SECURE WIFI CONNECTION TO THE INTERNET WHICH ENABLES sales@smooth-air.co.nz REMOTE ACCESS VIA SMARTPHONES. www.smooth-air.co.nz THE SYSTEM ALSO ENABLES RUNTIME TRACKING, ENERGY AND AIRFLOW MANAGEMENT TECHNOLOGY, THIS ENABLES GREATER EFFICIENCY AND ENERGY SAVINGS FROM THE AIR CONDITIONER.

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connection to the internet which enables remote access via smartphones.

The system also enables runtime tracking, energy and airflow management technology, this enables greater efficiency and energy savings from the air conditioner.

The combined offering of ducted system design and Air-Touch from Smooth-Air is a game-changer for the HVAC industry.

Smooth-Air is thinking smarter by using leading-edge products and technology to provide excellent outcomes for their valued customers.

Please enquire with your local Smooth-Air representative, or call 0800 SMOOTH, as to how this service can work for you.

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quote a system around the specified air conditioning unit. Their friendly team of experienced estimators work with the contractors to give advice and provide fully costed, correct information to gain the best outcome.

Smooth-Air’s design offering, combined with the Air-Touch system, is the complete package for optimal Individual Temperature Control Technology.

The AirTouch monitors temperatures and smartly adjusts airflow as needed around the home or office environment. When some rooms get too hot or cold, AirTouch will adjust the airflow into these rooms to maintain temperature, without wasting energy on rooms already comfortable.

The AirTouch system has a cleverly connected secure WiFi

PRODUCT FOCUS

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Smooth-Air 60%

Cleverly Connected Secure WiFi connection to the internet for remote control.

ADDING VALUE IMPROVING LIFE

100%

OFF

80%

Going beyond technology

Zone Control

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When some rooms get too hot or cold, AirTouch will adjust their airflow t maintain temperature, without wasting energy on rooms already comfo

Smooth-Air will provide itemised quotes for your AirTouch zone controlled ducted systems.

We can also make professional colour coded, ducted design presentations superimposed over your customers’ house plans.

Christchurch

Wellington

Auckland

264 Annex Rd, Riccarton

15 Te Puni St, Petone

6 Stanway Pl, Ellerslie

Ph 03 343 6184

Ph 04 566 7969

Ph 09 579 3257

With ITC, you ge wireless On/Off zone in your hom doubles as a sm temperature sen

0800 SMOOTH (0800 766 684) sales@smooth-air.co.nz www.smooth-air.co.nz

October/November 2021

31

Events IRHACE TRADE N I G H T WHANGAREI

COMING SOON 5.30pm - 8.30pm Semenoff Stadium Venues and Events Whangarei Northland Events Centre, 51 Okara Drive 0110 Whangarei New Zealand

Preferred Accomodation Options with Discounts.

(Book Accomodation Early) Discovery Hotel Whangarei Disctinction Whangarei Hotel & Conference Centre Code: DHotelsVIP01 Quest Whangarei Code: IRHACE

With Guest Speakers

INTERNATIONAL EVENTS Date

Location

Virtual Link

Event

2021, 29 Sept – 2 October

Istanbul, Turkey

www.sodex.com.tr

ISK Sodem 2021

2022, 11 Apr – 13 Apr

United Kingdom

https://ior.org.uk/events/ICCC2022

7th IIR Conference, Sustanability and the Cold Chain

2022, 16-18 Aug

Melbourne, Australia

www.arbs.com.au

ARBS 2022

2021, Nov 23 and Nov 30

Online from AIRAH

https://www.airah.org.au/Future_Of_ HVAC/Default.aspx

The Future of HVAC 2021

NATIONAL EVENTS Date

Location

Virtual Link

Event

COMING SOON

Whangarei, New Zealand

www.irhace.org.nz

Trade Night Whangarei

COMING SOON

North Island, New Zealand

www.irhace.org.nz

Golf Day, Auckland, Waikato, Bay of Plenty

2022, 6-8 May

Auckland, New Zealand

www.irhace.org.nz

HVAC&R Expo and Conference

32 www.irhace.org.nz

Advertise in the IRHACE Industry Journal Bi-monthly publication dedicated to the HVAC&R Centre

The Industry Journal for the New Zealand Refrigeration, Heating, Ventilation & Air Conditioning Industries

JULY/AUGUST 2020

OCTOBER/NOVEMBER 2019

The Industry Journal for the New Zealand Refrigeration, Heating, Ventilation & Air Conditioning Industries

The Industry Journal for the New Zealand Refrigeration, Heating, Ventilation & Air Conditioning Industries AUGUST/SEPTEMBER 2019

JUNE/JULY 2019

The Industry Journal for the New Zealand Refrigeration, Heating, Ventilation & Air Conditioning Industries

The Industry Journal for the New Zealand Refrigeration, Heating, Ventilation & Air Conditioning Industries

Inside this issue: Inside this issue:

➤ Calculating Combustion Air for Fuel-Burning Appliances

➤ Refrigerant options now and in the future

➤ Breaking News: ‘Watching Brief’ On Airborne Covid-19

➤ REHVA COVID-19 guidance document

➤ Coronavirus, SARS-COV-2, COVID-19 and HVAC Systems

➤ Strategies to reduce the transmission of airborne infectious diseases in the Healthcare Sector

➤ Update from Competenz ➤ Is the refrigeration industry underselling itself?

➤ Water cooled condensers and cooling towers

➤ Post... ‘World Refrigeration Day’! 26 June 2019 an annual event #WREFD19

Inside this issue:

www.irhace.org.nz

➤ Integration of renewable technologies in historical and heritage buildings: A review

62

www.irhace.org.nz

➤ Bringing Attention to Indoor Air Pollution ➤ The Kiwi behind the US$50,000 a night Hotel

➤ Silent Treatment: acoustic design in an open plan school

➤ Electrical cable tunnel cooling combined with heat recovery, in cities

➤ A review study on Cooling Towers; Types, Performance and Application ➤ A big shout out to all our trade exhibitors that participated in the 2019 HVAC&R Trade Exhibition and Industry Conference

www.irhace.org.nz

Inside this issue: ➤ A battle for supremacy: CO2 versus ammonia

➤ Refrigerant industry best placed to take climate change action

➤ Improving geothermal HVAC systems with mathematics

➤ Minimising the deviation between Predicted and Actual Building Performance via use of Neural Networks and BIM

➤ Rising Gas Costs

➤ Possibilities and limitations for flammable refrigerants: make the most of the opportunity – safely

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October/November 2021

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