Regarding food service, refrigeration contractors are most concerned and familiar with ice machines, freezers, and coolers. Outside of the restaurant industry, HVACR contractors can be found spending a great deal of attention on the preservation of wine, which requires refrigeration, spot-cooling air conditioning, frozen food treat dispensers, and alternative ways of using CO₂.

Now that the battle regarding ozone depleting potential (ODP) refrigerants has ended with the phaseout of CFCs and HCFCs, the fighting has shifted to issues related to the global warming potential (GWP) of the remaining and newly developing refrigerants.

The road to natural refrigerants is a rocky one. There is much talk, but not a lot of action. However, this sector is certainly expanding. 

New refrigerated equipment is being designed to run on so-called natural refrigerants such as ammonia, hydrocarbons, and CO₂.