October 13, 2003—PowerCold Corporation has developed several innovative HVAC solutions lately, with the “all-plastic” BreezeMaster gaining the most recent patent. The BreezeMaster, an indirect evaporative cooler, is a technology breakthrough in evaporative cooling, says PowerCold, because it eliminates the possibility of Legionnaires Disease and almost all other bacterial problems associated with “wet” direct evaporative coolers. The BreezeMaster, developed by PowerCold ComfortAir Solutions and ready for delivery January 2004, uses no compressor and can produce a temperature difference of up to 16 degrees coupled with very low humidity. The system can furnish up to 10 tons of cooling with no more power than it takes to toast bread, claims the company.
Another patented energy saving technology from PCS, the DesertMaster, dehumidifies, cools, and furnishes clean fresh air, while allowing the occupant to control both humidity and temperature in the occupied space, improving comfort and saving money. PCS recently began DesertMaster installations in retail stores and restaurants, and is currently installing the systems in extended care facilities and hotel chains, including Hilton, Wingate, Comfort Inn, and others.
Also incorporated into PowerCold’s central HVAC Environmental Air Treatment System (patent pending) is the use of water source heat pumps with a fluid cooler or cooling tower. This design enables PCS to furnish what it claims is the only central system that operates below 7 KW per ton in a central HVAC chiller/boiler system. The system features an individual central air handler or a water source heat pump unit in each room, so occupants have their own space control for both humidity and temperature with fresh clean air.
PCS also offers solar HVAC systems. Applied Building Technology (ABT), a division of PCS, was reportedly the first company to install a solar HVAC system in a restaurant, the KFC in St. Petersburg, Florida. After three years, constant testing by the University of Florida and Florida Power Corporation indicated that the restaurant’s net power cost was reduced by 15%, humidity was reduced to 45%, and the kitchen temperature dropped from 95 degrees to 75 degrees. Power costs for the HVAC system fell 30%, for a total net savings of 15% ($600 per month), and store maintenance was reduced by 50%.
