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Electric Refrigeration

Within the last few years refrigeration applied to small units has made extraordinary progress, and the old-fashioned, cumbersome and expensive units, necessitating the attendance of a skilled engineer, are no longer required. A prominent and recent example illustrating the advantages and flexibility of this new method is afforded by the new Hotel St. George, Wellington, N.Z.

In this “Frigidaire” installation separate units attend to the numerous and various refrigerating requirements. In the kitchen there is a freezing chamber in which game and poultry, etc., can be held over in a frozen storage, enabling the chef to serve these delicacies both in and out of season. There is also a cool room in which are stored all the foodstuffs in current use. An interesting feature of the third machine is that it maintains two different temperatures in two separate chambers combined in the one unit. The first of these chambers is provided for the pastrycook, enabling him to produce the most delightful puff pastry and to preserve his eggs, butter and milk under the most favourable conditions. The second chamber, connected to the same unit, but running at a quite different temperature, is provided for the pantry, and in this are stored cold sweets, butter, milk, and, in particular, celery and salads.

It should be noted that in a refrigerator the air is extremely dry, all moisture originally present and afterwards introduced depositing in the form of frost upon the refrigerating surfaces. This extremely dry atmosphere is not desirable for the preservation of salads, etc., which require an atmosphere with a high humidity. “Frigidaire,” by means of its Hydrator, affords a very ingenious solution to this problem, resulting in an atmosphere with a humidity of 80 per cent, and a temperature between 40 and 50 degrees Fahrenheit.

In addition to the kitchen equipment, there is a further interesting “Frigidaire” installation for the cooling of liquid refreshments. In the Wine Room there is a cabinet which provides for three entirely different temperatures. In addition, and in the same cabinet, provision is made for the storage of mineral waters, etc., and for the manufacture of ice cubes.

Further units are provided in the regular bars for the cooling of beer, etc., ensuring at all times, irrespective of atmospheric conditions, the best possible service.

Credit for the design and installation of this complete equipment is due to Messrs. John Chambers and Son, Wellington, who undertook the whole of the work.