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Articles by Peter Powell
Contractors and service technicians who work in restaurant refrigeration need to understand something: As valuable as their services are, they are — in the mindset of restaurant decision makers — only one part of a complex and often confusing equation.
Those small-diameter coils — with names like MicroGroove, microchannel, and micro-multichannel — have gained a beachhead in residential heating and air conditioning, and are advancing in commercial HVAC, with refrigeration on the horizon.
International Institute of Ammonia Refrigeration (IIAR) is experiencing a double transition in 2013 as it elects a new chairman and bids fairwell to its retiring Chief Operating Officer.
Now that the battle regarding ozone depleting potential (ODP) refrigerants has ended with the phaseout of CFCs and HCFCs, the fighting has shifted to issues related to the global warming potential (GWP) of the remaining and newly developing refrigerants.
The attention being paid to so-called natural refrigerants is showing a shift toward hydrocarbon refrigerants, even as CO2 gains a stronger foothold and ammonia maintains a high profile. But, whether or not there will be a dominant natural choice remains unclear even in Europe, much less North America.
According to the website www.inhalants.org, one in five students has inhaled a chemical to get high by the eighth grade.
The road to natural refrigerants is a rocky one. There is much talk, but not a lot of action. However, this sector is certainly expanding.