A respected refrigeration pioneer has characterized HFCs as being on shaky ground as long-term refrigerants and called for more focus on such “natural” refrigerants as CO2 and halocarbons.
Factors that could affect refrigeration contractors are provided in a new study titled Trends in the United States: Consumer Attitudes and the Supermarket 2003, published by the Food Marketing Institute (FMI).
There are some new buzzwords in the supermarket sector. According to the “Supermarket Trend Report” issued by Emerson Climate Technologies, these phrases sum up the key HVACR trends to watch in the supermarket industry.
There were two major trends impacting refrigeration contractors at the most recent Food Marketing Institute Expo. They can be jointly summed up as “one-stop shopping for increasingly sophisticated technologies.”
Supermarket refrigeration systems used to be pretty basic. Even when the industry started introducing high-tech computerization, variable-frequency drives, etc., they were often considered “upgrades.” Today, those add-ons are becoming more and more important as supermarkets deal with issues related to energy efficiency.
WASHINGTON — A respected refrigeration pioneer believes that HFCs are on shaky ground as long-term refrigerants and called for more focus on such “natural” refrigerants as CO2 and halocarbons.“I hope
WASHINGTON — Contractors who deal with the refrigeration of food know that there is a labyrinth of regulations beyond energy efficiency and refrigerant venting restrictions. The presence of food means
Failure to tighten leaking systems running on R-22 has resulted in a $5.25 million fine against a chain of bakeries, in what is believed to be the largest single penalty to date for venting HCFCs.
A contractor being urged to attend expos from a half dozen sources may want to ask if it is worth doing so every year. Within the industry there are those who prefer to have their event every other year.
