Real systems, in real Sunshine Coast food and beverage businesses.
Every project here is a working business that relies on temperature every day — a fish market, a pie factory, fresh-food retailers and a butcher.
Each project profile shows how SETPOINT approaches refrigeration, air conditioning and energy as one system: the problem the business faced, the engineering behind the solution, and the measured result.
From award-recognised energy engineering to practical fit-outs and recommissioning — each project page tells the full story.
Refrigeration turned into a circular energy system — custom condensing unit, VSD control, heat recovery, glycol defrost and cascade sub-cooling. Over 80% reduction in site peak demand, more freezer capacity and free hot water from recovered heat.
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A staged systems approach — heat recovery, hot-water pre-heating, VSDs retrofitted to existing compressors and glycol defrost using recovered waste heat. 18% less site energy, 40% lower peak demand charges and 30% less water use.
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Connected butcher refrigeration — coldroom, display and preparation-area upgrades, including a preparation-room rebuild completed inside a one-week window.
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Five 4 m open-air display cabinets connected to a 32 kW Acpac condensing unit with Variable Speed Drive control — capacity that follows the real load, from 11 kW to 32 kW.
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A dormant fruit shop tenancy recommissioned with a new 28 kW coldroom system and air-conditioning upgrades — so the incoming customer could move in and begin fit out ahead of schedule.
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SETPOINT works with food and beverage businesses from Caboolture to Gympie. Whether it’s a new fit-out, a recommissioning, an energy problem or a system that has outgrown the business — talk to SETPOINT about the whole system.