The settlement is a victory for the manufacturers and contractors who may have been substantially harmed by the standards had they remained in place. Yet, many in the industry are concerned about the growing need to litigate in order to ensure regulations are developed properly and fairly.

With thousands of dollars of perishable product under refrigeration at any given time, restaurant owners and managers prize speed of service above all else from their refrigeration contractors. 

Trends in supermarkets can often provide insights into changes to come for the rest of the commercial refrigeration world, and — as is the case industry-wide — refrigerants are on the minds of many in the supermarket sector.

The following is excerpted from “Case Study: Transcritical Carbon Dioxide Supermarket Refrigeration Systems,” which was prepared by Navigant Consulting Inc. for the Better Buildings Alliance; Building Technologies Office; and the Office of Energy Efficiency and Renewable Energy, U.S. Department of Energy (DOE).

The next time you enjoy a cold draft beer, just think about the technology that went into it. It’s likely you’ll be the only person in the entire bar who appreciates it.

Rutter’s Farm Stores wished to upgrade its cooler doors in the company’s hometown of York, Pennsylvania. The cooler/freezer area is one of the focal points for all of its 60 stores.

Manufacturers of coolers and freezers are staying cool in the face of regulations that have forced them into a temporary holding pattern. 

With a 1,200-pound worktop load capacity, the 72-inch CRES72 Low-Profile Equipment Stand offers a built-in heat shield to accept cook top surfaces.