What is the “danger zone” in food temperature, and why is it critical to chill food out of this range?
What are the key assumptions and limitations of the total heat equation (H = 500 x GPM x ΔT) in HVAC systems?
What are some common challenges and limitations of data center cooling systems, and how can they be addressed?
What are the advantages of modern data center cooling approaches, such as DX systems and chilled water systems?