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.

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.

They serve two purposes: They regulate water flow to maintain the system’s high-side pressure and stop the flow of water when the system cycles off so as not to waste water.