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Articles by Peter Powell
A recent state-of-the-industry panel session focused on the cost-effectiveness and energy efficiency of natural refrigerants when compared to the much more common f-gases.
On the horizon are the so-called natural refrigerants. Measurements in real-world applications are continually pouring in, offering more evidence of the potential impact — or lack thereof — that these so-called natural refrigerants possess.
In restaurants, those large, walk-in refrigerators and freezers need to be energy efficient to help maintain sometimes thin profit margins. And they need to run quietly so as not to disturb customers who may find themselves seated close to the kitchen.
In supermarket refrigeration, much of the refrigerant talk is on the so-called ‘naturals.’ And among the naturals, one of the most talked about is R-744 (CO2).
Few developments in recent months concerning refrigerants have stirred up such intense interest as the efforts to introduce a product called Frost-22a to the farm-supply distribution market.
The 51 participants — 50 male and one female — advanced to the national competition by successfully competing in regional and state SkillsUSA events.