The pendulum in terms of ice machines has been swinging back and forth between complex to basic systems. Sometimes the trend was to the complex with detailed diagnostics. The swing to basic brought simple systems designed to run efficiently. But now there is a new level of up front high tech developments to make things simpler down the line.

Aside from the fact that an entire separate section of McCormick Place was turned into a tasting room for the International Wine, Spirits, and Beer Event, the main floor at the National Restaurant Association expo had a number of exhibitors showing ways to deal with an apparent growing interest in wine.

HVACR contractors who deal with commercial buildings are involved in one of the most incentive laden sectors. The sector may be in somewhat of a doldrum now due to the economy, but once it bounces back it will be interesting to see how owners and decision makers factor in those incentives as they pertain to mechanical equipment.

A sign at one of the booths at the National Restaurant Association Show stated: “Being on the Food Page is Good. Being on the Front Page is Bad.” That concern was certainly the focus of the refrigeration-related exhibitors where drink and food safety were reflected in the quality of ice and the effectiveness of freezers and coolers.

It is one thing to install efficiently running refrigeration equipment. But it also has to be energy efficient – according to a wide range of standards. That’s why Emerson recently issued a white paper called Status of Energy Regulations for Commercial Refrigeration Equipment.

Once every three years, the International Institute of Ammonia Refrigeration ups the ante within the expo portion of its annual conference by calling the expo a Heavy Equipment Show and including some especially large pieces of equipment. The most recent show in Orlando demonstrated the wide product range.

HVACR contractors who do work in the hotel-motel sector probably know it already - there is what has been described as “fundamental contradictions of sustainability in the hospitality industry.” For example, there may be a lot of talk of going green, but that may not mean action.

Two refrigeration contractors were facing different challenges. In one situation, a restaurant in New York City needed to add refrigeration capacity for walk-in freezers and coolers, but in a constrained space. In another instance, a chain of restaurants was dealing with aging refrigeration equipment and the need to improve operating systems.

My May 2 column talked about interest among manufacturers and regulators in introducing more HC refrigerants to the HVACR sector, and I wondered how accepting contractors would be in using such refrigerants. I did receive an e-mail shortly after the column appeared from a contractor in Texas who offered some thoughts.

A lot of talk these days about natural refrigerants focuses on CO2, propane, isobutene, and the like. Stateside, they may be new kids on the block in terms of HVACR applications. But one natural refrigerant that has been around seemingly forever is ammonia. So it - like those “newcomers” - is drawing a lot of attention.