Refrigeration
Your refrigeration might be costing more than you know | Fact Over Fiction
Your refrigeration system might be working, but that doesn’t mean it’s efficient. Stefano Ghidella has worked across marine engineering, data centers, and food retail. One lesson applies everywhere: “Reliability isn’t important. It’s everything.” Now focused on F&B, he explains how stress builds in refrigeration systems — and how it costs more than most realize.
Is Your Refrigeration System Calling the Shots? | Fact over Fiction
In the food and beverage industry, refrigeration does more than keep things cold it protects your products, your profits, and your reputation. But failures don’t always come with warning signs. Small issues build up quietly until they bring production to a halt.
Cut energy costs by 25% without a new compressor | Fact Over Fiction
Think a new compressor is the only way to cut costs? This Swiss bakery didn’t buy one. They changed how they think. By looking at the full system—not just one part—they cut energy use by 25% and saved 10,000 tonnes. No new compressor needed. Grigory sums it up: “What’s working is costing you. Because you’re not seeing the whole system.”
Pumps aren’t rockets – so why do they act like they are? | Fact Over Fiction
Pumps are everywhere in food & beverage. But when they act like rockets, costs skyrocket. Torben Poulsen has been around pumps since his university days. 25 years later, he’s still fascinated by how something so ordinary can cause extraordinary costs when it runs inefficiently.
What a poultry expert wants you to know about outdated ventilation | Fact Over Fiction
Lei Gommers shares how proper ventilation helps farmers create stable climates, support healthier flocks, and achieve stronger results.
Meat processing is changing: Is your business ready? | Fact over Fiction
Labor shortages, soaring energy costs, and shrinking margins are forcing change. Lei Gommers—automation expert and farmer’s son—explains why even a 1% yield gain can mean millions saved, and how AI-driven automation keeps you competitive.
"We’ve always done it this way" — The most dangerous phrase in F&B | Fact Over Fiction
"We’ve always done it this way." In 2025, that’s not a strategy — it’s a liability. This is your first look at Fact Over Fiction, ABB’s new expert-led series busting myths in F&B.
