Refrigeration contractors face a daunting task when it comes to food service-related equipment — both in terms of changing refrigerants and technologies.
They have gone from the traditional pulling of ice from rivers and lakes toward new developments, including natural gases like hydrocarbons (HCs) and CO2. Along the way, they’ve worked with chlorofluorocarbons (CFCs) and hydrochlorofluorocarbons (HCFCs) and are still working with hydrofluorocarbons (HFCs). And, throughout nearly the entire timeline, ammonia has remained a constant.