The following remarks were made regarding the article “Lots of Questions About Refrigerants but Not Many Answers,” written by Joanna R. Turpin, senior editor of The NEWS, published March 5.
Troubleshooting the high side of a refrigeration system will often give service technicians valuable information. That’s because what happens in the condenser is a direct reflection of what is happening in the rest of the refrigeration system.
According to the Environmental Protection Agency (EPA), a typical food retail store leaks an estimated 25 percent of refrigerant, or approximately 1,000 pounds, annually.
This hunger for knowledge about refrigerants is apparent all around the industry. At the recently held AHR Expo, for example, there were several information sessions offered on refrigerants, and all were packed with attendees who wanted to know more.
A critical step in the installation of a built-up (field-piped) refrigeration system is the startup and commissioning of the equipment, which simply means verifying the operation of the system and its components. Although this seems obvious, it is a step that is occasionally skipped or done too quickly to be effective.
This full line of commercial refrigeration equipment includes undercounter, worktop, chef base, sandwich, mega top, and pizza prep tables; glass door merchandisers; and back bar equipment.
The global demand for cooling is growing exponentially, which could place serious strains on electrical grids around the world. This increasing demand is coming primarily from developing nations in hotter parts of the world, such as India, where the peak electricity load for air conditioning could reach 45 percent in 2050, up from 10 percent today.
The motor and fan offer users a compact, versatile design through approximately a 1-inch reduction in the motor profile, allowing for flexibility with motor placement.