Home kill on a farm usually means a carcass hung in a walk-in chiller to cool and set, then held for days while it ages before being broken down into cuts. The chiller has to pull heat out of a warm carcass quickly at first, then hold steady. A warm spell in a chiller lets bacteria grow and spoils meat that the family was counting on for months. Many farm chillers are small walk-in rooms with a single condensing unit, sitting in a shed beside the house.
Hydrogen is made on off-peak power overnight and held at 30 bar or less for weeks. When the grid fails, the UPS-mode inverter takes over instantly, the battery covers the compressor start, and the fuel cell keeps the battery charged as the compressor cycles. The chiller's thermostat carries on as normal, and the temperature log stays unbroken.
How it works →
A small walk-in chiller and a freezer or two sit well within 15 kW continuous, with room left over for the house. Larger commercial chillers, like those at a licensed abattoir or a busy contractor, would need a larger or multi-unit setup sized in the pilot. Round-trip efficiency is 30% or less, so this is about protecting meat through outages rather than running cold storage more cheaply. Food safety rules for home kill remain yours to follow.
Usually yes. A small chiller and freezers sit comfortably within 15 kW alongside an average home. The pilot would check the combined peak if you also run heavy appliances like an oven and heat pump together.
A chiller works harder in summer, especially pulling down a fresh carcass. That is still within range for a small walk-in room. The pilot would log a summer load to size the hydrogen store properly.
One unit is unlikely to. Commercial chillers draw much more. A larger or multi-unit setup could be sized in the pilot, but for some plants this is simply not the right fit.
Pilot installs go to people on this list first. Rural homes, farms and remote sites especially. No spam, no payment.