The rule deems certain HFC refrigerants unacceptable in specific applications on or after Jan. 1, 2016. 

Commercial refrigeration systems, whether utilized in supermarkets or restaurants, seem to be constantly changing. 

The Food Marketing Institute (FMI) Connect event showcased some of the newest products that those who work in the food sector will more than likely see on a future install or service call.

For this focus on supermarkets and restaurants, The NEWS asked a number of contractors where they are in the mix and where they see the refrigeration sector heading. Here is what they had to say.

The function of an oil reservoir, commonly known as an oil trap, is to prevent large oil slugs from forming. This is accomplished by trapping a small amount of oil in the reservoir or trap and gradually returning it to the compressor.

For maximum efficiency, a bank of compressors should be connected to evaporators operating at similar temperatures. From an operational standpoint, cases of different evaporating temperatures can be connected to the rack; however, this causes a substantial energy loss.

This article is the second of a two-part series in response to the question: “Should I choose CO2 (R-744) for my refrigeration system?” It was prepared by engineers with M&M Refrigeration of Federalsburg, Maryland.

A ton of refrigeration can be defined as the amount of heat removal to produce one ton of ice at 32° from one ton of water at 32°. But what else does it mean?

CO2 as a refrigerant has been a part of the refrigeration landscape for close to a decade and continues to gain more and more attention in the states in refrigeration applications. Most recently, CO2 was showcased as a hot topic at the Food Marketing Institute Expo in Chicago.

Some forward-thinking businesses are employing tomorrow's refrigeration technology today. Here are a few examples.