Refrigeration

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The purpose of an ice machine may be to create ice, but when it comes to the food service industry, ice has to be pure, clean, produced by energy-efficient units of all sizes, and needs to come in all shapes. 

Two manufacturers recently released literature guiding food service decision makers to helpful data regarding the purchase of commercial-grade refrigerators and self-contained condenser coil cleaning units. 

During the off cycle, or especially during a long shutdown, refrigerant will want to travel, or migrate, to a place where the pressure is the lowest. 

A popular electrical component used on many control circuits is the step-down transformer. It is the power source for a separate lower-voltage circuit which typically controls the operation of a system. 

The road to wider use of HC refrigerants remains a rocky one — although it is still being navigated. The latest developments involve more revisions to the regulatory landscape, the tweaking of a refrigerant mix to make it more energy efficient in certain applications, and, as always, warnings about flammability.

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.