The agreement will support the accelerated global transition to new refrigerants brought on by the Montreal Protocol’s ozone layer protection targets by addressing challenges in soundly and safely managing refrigerants. 

For two years, the commercial refrigeration industry has been reeling from a one-two regulatory punch from the DOE and the EPA. This convergence of aggressive regulations was unprecedented for our industry. It has forced us to explore every possibility to engineer the next generation of refrigeration systems.

Those involved at the sharp end of refrigerants and testing have underlined warnings that F-Gas quotas and the forthcoming bans are on course to create serious supply issues for end users and equipment manufacturers alike — if they don’t plan ahead.

The HFC management workshop and Open-Ended Working Group meetings are an opportunity to present technical information relevant to HFCs, such as high-ambient temperature performance, safety requirements, and energy efficiency, and to provide a forum to discuss potential obstacles to an HFC phasedown.

What goes inside the equipment is as important, or even more important, than the shiny exteriors and graphic user interfaces on the outside.

Emerson Climate Technologies Inc. will host a webinar, “Seven Keys to Servicing CO₂ Systems,” to explore the many operating implications of a CO₂ (R-744)-based refrigeration system. The complimentary webinar will be held Tuesday, July 14, from 2 to 3 p.m. EDT.

Sherwood Valve manufactures a full line of HVACR valves under the Superior brand. The company has announced the launch of a newly updated and improved HVACR valves website.

He acknowledges the proposed compliance requirements are not feasible and would cause considerable harm, result in economic job losses, and may increase — not decrease — risks to the American public. Whitfield said this opinion was the consensus of the most affected industries, including the air conditioning and refrigeration sectors.

Restaurants waste massive amounts of energy. Around 80 percent of all appliance energy use in restaurants is wasted due to inefficient equipment. If you’re contracted to maintain equipment at a restaurant, you have a role to play in keeping the restaurant operational. You also have a role to play in its energy efficiency.