Category Archives: Food/Kitchen/Farm/Agriculture

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Refrigeration

Stony Brook University’s New Ultra-Low-Temp Walk-in Freezer Farm

Walk-in refrigerators play a crucial role in food preparation areas in education communities; residence halls, hospitals, research laboratories and large football stadium not the least of them: 

  1. Food Storage: They provide space for perishable foods, such as fruits, vegetables, meats, dairy products, and prepared dishes. They help maintain the freshness and quality of ingredients by keeping them at the appropriate temperature.
  2. Temperature Control: They allow precise temperature control, ensuring that food items are kept at the correct temperature to prevent spoilage and bacterial growth. Different shelves or zones within the refrigerator can be set to various temperatures to accommodate various types of food.
  3. Extended Storage: Compared to reach-in refrigerators or freezers, walk-ins offer a larger storage capacity. This is especially beneficial for residential kitchens that need to store bulk quantities of ingredients, prepared dishes, and food supplies.  
  4. Organization: Walk-in refrigerators are designed with shelving, racks, and storage options that enable proper organization of food items. This organization makes it easier for kitchen staff to access ingredients quickly during busy service times.
  5. Prep Space: In addition to storage, some walk-in refrigerators are equipped with prep tables or counters. This feature allows chefs and kitchen staff to work directly within the cold storage area, making it more convenient to prepare ingredients and assemble dishes.
  6. Energy Efficiency: Modern walk-in refrigerators are designed with energy-efficient features, including well-insulated panels and energy-efficient compressors, helping to reduce energy consumption and operating costs.
  7. Compliance with Regulations: Many health and safety regulations require commercial kitchens to store perishable foods at specific temperatures. Walk-in refrigerators are designed to meet these regulatory requirements.

ASHRAE 15 sets the standard of care for safe design, construction, installation and operation of refrigeration systems. It establishes safeguards for life, limb, health, and property and prescribes safety requirements.  This standard does not apply to refrigeration systems using ammonia (R-717) as the refrigerant.  (ASHRAE Standard 34-2022, Designation and Safety Classification of Refrigerants covers that domain.)

As of this posting we find only one markup on proposed changes to ASHRAE 15; that one having more to do with correlation with changes to the one of the ASME Boiler Code (a lower tier priority for us).

Proposed Addendum a to Standard 15-2022, Safety Standard for Refrigeration Systems

Consultation on that markup closes October 22, 2023.

 

Energy Standard for *Sites* and Buildings

Other ASHRAE committees post their consultations at the link below:

Online Standards Actions & Public Review Drafts

We maintain the ASHRAE catalog on the standing agenda of nearly every topic we cover every day.  See our CALENDAR.

Issue: [Various]

Category: Mechanical, Electrical, Energy Conservation, Facility Asset Management, US Department of Energy, #SmartCampus

Colleagues: Mike Anthony, Larry Spielvogel, Richard Robben

Catfish

Standards Mississippi

 

Extension Service Report on Catfish

 

Mississippi State University Facilities Management

 

Friday End of Workweek Provocation: Chemistry of Beer

Nourriture d’automne

 

Split Pea Soup & Ham

Ghana’s Rabbit Industry

Like many folk traditions of saying “Rabbit, rabbit” to your colleagues on the first day of the month has an unclear origin and has several variations and interpretations.  We use it a reason to explore university research into food sources; the proper business of education communities everywhere.  In one version of the tradition, saying “Rabbit, rabbit” or “White rabbit” as the first words upon waking on the first day of the month is believed to bring good luck for the rest of that month. It is thought to ensure good fortune, happiness, and general positivity throughout the coming weeks.

The specific origins and reasons behind this tradition are difficult to trace, as superstitions often evolve and are passed down through generations. It’s worth noting that this practice is not universally known or followed, and its popularity may vary among different regions and communities.  Ultimately, the saying “Rabbit, rabbit” on the first day of the month is an example of a charming and whimsical superstition that some individuals enjoy participating in as a fun way to start the month on a positive note.

Codex Alimentarius

Coconut Cold Brew

 

 

 

Standards North Carolina

2023 Financial Report & Audit | $1.092B 

Master Plan: Vision 2030

The United States Food and Drug Administration and the National Coffee Association recommended standard temperature for safe hot coffee is around 160°F to 165°F (71°C to 74°C). This temperature range is considered hot enough to be enjoyable while minimizing the risk of scalding or burning.

These agencies do not have specific regulations or guidelines solely dedicated to cold brew coffee.  However, there are general principles and best practices for handling and storing perishable food products that can be applied to cold brew coffee to ensure safety.*

Cold brew coffee typically requires more time to prepare than traditional hot brew coffee. While hot brew coffee can be made in just a few minutes, cold brew coffee is made by steeping coffee grounds in cold water for an extended period of time, usually between 12 to 24 hours.

The longer steeping time allows the coffee to extract more slowly and results in a smoother, less acidic coffee concentrate. After steeping, the coffee grounds are usually filtered out and the resulting concentrate can be diluted with water, milk, or other liquids and served over ice.

While cold brew coffee does require more time to prepare, many coffee drinkers prefer its smoother, less bitter taste and lower acidity compared to hot brewed coffee. Additionally, the longer shelf life of cold brew coffee concentrate makes it a popular choice for those who like to prepare coffee in advance and have it ready to drink throughout the day.

https://youtu.be/p9_zQUVbwn0?si=JsBMJLZyq4S0aF7t two guys talkingme talking icon coffee

The Sacred Myths of Liberalism | Eric Kaufman (University of Buckingham)

Elon University Facilities Management

Coffee

We cover the technical standards applicable to small to medium sized coffee preparation installations in a cross-cutting way during our Kitchens 200 colloquium.

Relevant IEEE Research:

COVID-19 pandemic affected on coffee beverage decision and consumers’ behavior

Quality-Anomaly Identification in Liquid-Coffee Vending Machines Through Electrical Current Waveforms and Olfactory Data

Using Digital Marketing to Enhance Sustainability in The Coffee Business

* These recommendations are based on general food safety practices:

Water quality: Start with clean, potable water to brew your cold brew coffee. Make sure the water source is safe and free from contaminants.

Brewing process: Follow good manufacturing practices and ensure that your brewing equipment and utensils are clean and sanitized. Cold brew coffee is typically brewed using room temperature or cold water over an extended period. Ensure that the brewing container is properly sealed and protected from any potential sources of contamination.

Filtration: After the brewing process, filter the cold brew coffee to remove any sediment or particles. This can be done using a fine-mesh sieve or a dedicated filtration system.

Storage: Store the cold brew coffee in a clean, airtight container in the refrigerator. This helps to inhibit the growth of bacteria and maintain the quality of the coffee. Cold brew coffee can typically be stored for a few days to a couple of weeks, depending on the specific recipe and preparation method.

Temperature control: Keep the cold brew coffee refrigerated at a temperature below 41°F (5°C) to prevent the growth of harmful bacteria.

Serve safely: When serving cold brew coffee, use clean and sanitized utensils, containers, and dispensing equipment to avoid cross-contamination. If you add any additional ingredients like milk or sweeteners, ensure that they are stored properly and do not exceed their recommended storage times.

Breakfast in East Lansing

Michigan Central

Why are cities liberal and rural areas conservative?

Michigan State University

 

 

 

 

 

 

 

 

 

 

 

Commercial Kitchens

Ventilation for Commercial Cooking Operations

Increasing energy efficiency in bakery ovens

What Is A Standard Drink?

 

“It’s a fine line between Saturday night

and Sunday morning” – Jimmy Buffett

 

“Rather a bottle in front of me

than a frontal lobotomy” — Some guy

 

Many people are surprised to learn what counts as a “drink”. The amount of liquid in your glass, can, or bottle does not necessarily match up to how much alcohol is actually in your drink.  Even before the United States federal government withdrew from regulating alcohol, the conversation, and degree of agreement and  attitude, remains remarkably regionally specific:

Missouri University of Science & Technology: What is a Standard Drink?

University of South Alabama: What is a Standard Drink?

Stanford University Office of Alcohol Policy and Education

Other nations serve alcohol to students on campus in university owned facilities.

Maynooth University Student Union County Kildare


College students create the ultimate hangover cure


Strawberry Rhubarb Pie

University of Wyoming Net Position 2025: $1.554B $ Facilities Revenue Bonds

 

Delivering our rhubarb around the village #Sunday

“Delivering our rhubarb around the village”

The University of Wyoming Extension service provides research and education to farmers and ranchers; funded by federal, state, and local sources:

  • Agricultural production and management: The Extension service provides information and resources on topics such as crop production, livestock management, and farm business management.
  • Soil and water management: The Extension service offers expertise on soil fertility, irrigation, water quality, and conservation practices.
  • Pest management: The Extension service provides resources and support for integrated pest management, including information on insect and disease control, weed management, and pesticide safety.
  • Youth education: The Extension service offers educational programs and activities for youth interested in agriculture, including 4-H clubs and competitions.
  • Community development: The Extension service works with local communities to support economic development, tourism, and natural resource conservation.

The Extension service also offers consultations, workshops, field days, and other events to help farmers and ranchers stay up-to-date on the latest research and technologies in agriculture.

Rhubarb Strawberry Pie

Standards Wyoming

Morrill Land-Grant Act

Albert Bierstadt: Landscapes of the American West

Home Economics

Today at the usual hour we review the standards, codes, regulations and best practice literature for the safety and sustainability of facilities for teaching skills needed for supporting families.

Inglenook

Salutariness | Fashion

Commercial Kitchens

Life Safety Code

Electrical Safety

Energy Standard for *Sites* and Buildings

Current Issues & Recent Research

What the University of Michigan has done to reduce the life cycle cost of the real assets of educational settlements in the USA

What is Happening to the Family, and Why?

Food Safety

Overdoor, France, ca. 1825; | Smithsonian Design Museum

Education communities have significant food safety responsibilities.  Risk gets pushed around global food service counterparties; a drama in itself and one that requires coverage in a separate blog post.*

Since 2013 we have been following the development of food safety standards; among them ANSI/NSF 2: Food Equipment one of a constellation of NSF food safety titles whose provisions cover bakery, cafeteria, kitchen, and pantry units and other food handling and processing equipment such as tables and components, counters, hoods, shelves, and sinks.  The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of food handling and processing equipment.

It is a relatively stable standard; developed to support conformance revenue for products.  A new landing page seems to have emerged in recent months:

Food and Beverage

https://www.nsf.org/testing/food

 

You may be enlightened by the concepts running through this standard as can be seen on a past, pre-pandemic agenda:

NSF 2 Food Safety 2019 Meeting Packet – Final Draft

NSF 2 Food Safety 2019 Meeting Summary – August 21-22 Ann Arbor NSF Headquarters

NSF 2 Food Equipment Fabrication Agenda – FEF – TG – 2021-01-12

Not trivial agendas with concepts that cut across several disciplines involving product manufacture, installation, operation and maintenance.  We find a very strong influence of organizations such as Aramark and Sodexo.   More on that in a separate post.

Ranchview High School Cafeteria / Irving, Texas

This committee – along with several other joint committees –meets frequently online.  If you wish to participate, and receive access to documents that explain the scope and scale of NSF food safety standards, please contact Allan Rose, (734) 827-3817, arose@nsf.org.   NSF International welcomes guests/observers to nearly all of its standards-setting technical committees.   We expect another online meeting hosted by this committee any day now.

Keep in mind that all NSF International titles are on the standing agenda of our Nourriture (Food) colloquia; open to everyone.  See our CALENDAR for the next meeting.

University of Indiana

Issue: [13-113] [15-126]

Category: Facility Asset Management, Healthcare, Residence Hall, Athletics

Colleagues: Mike Anthony, Tracey Artley, Keith Koster, Richard Robben

*See “Food Safety Risk Management: Evidence-Informed Policies and Decisions, Considering Multiple Factors, Food and Agriculture Organization of the United Nations”

LEARN MORE:

ANSI Blog | Changes to NSF 2 Food Safety Equipment Standard

NSF International Food Safety 2018 Meeting Summary – 2018-08-22 – Final Draft

2017 Food Code | US Food & Drug Administration

Hygiene Requirements For The Design Of Meat And Poultry Processing Equipment

ARCHIVE: NSF 2 Food Safety

 

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