On the horizon are the so-called natural refrigerants. Measurements in real-world applications are continually pouring in, offering more evidence of the potential impact — or lack thereof — that these so-called natural refrigerants possess.

In supermarket refrigeration, much of the refrigerant talk is on the so-called ‘naturals.’ And among the naturals, one of the most talked about is R-744 (CO₂). 

Contractors and service technicians who work in restaurant refrigeration need to understand something: As valuable as their services are, they are — in the mindset of restaurant decision makers — only one part of a complex and often confusing equation.

The attention being paid to so-called natural refrigerants is showing a shift toward hydrocarbon refrigerants, even as CO2 gains a stronger foothold and ammonia maintains a high profile. But, whether or not there will be a dominant natural choice remains unclear even in Europe, much less North America.

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