Commercial refrigeration systems have a bad reputation for being leaky. According to the Environmental Protection Agency’s (EPA’s) GreenChill program, the typical supermarket has an annual leak rate of about 25%, and the average store contains about 3,500 pounds of refrigerant. This situation poses significant financial and operational challenges for food retailers, particularly considering the rising costs of refrigerants due to the HFC phasedown. With the phasedown come other regulatory mandates, as well as a slew of alternative refrigerant options that food retailers must now consider for their stores. But where to start, particularly if a retailer has multiple locations? At a recent GreenChill webinar, the experts from DC Engineering provided insights on how to create a strategic leak reduction and refrigerant management plan.

Read the full article to learn more.