Since the Industrial Revolution, carbon dioxide (CO₂) has been used as both a safe and a reliable refrigerant. Today, modern food retailers are adopting CO₂ (R-744) as their preferred refrigerant of choice, which makes sense when looking at all of the advantages of using CO₂. One advantage is the fact that it is, indeed, a natural refrigerant. CO₂ is also odorless, non-toxic, non-corrosive, and a nonflammable Class A1 refrigerant. CO₂ also offers significant energy and operational cost savings. Even with all these examples of the advantages using CO₂ provides, there are still misconceptions surrounding the use of CO₂ in refrigeration systems, which need to be debunked. One myth regarding the refrigerant is that transcritical CO₂ can’t be used below the CO₂ equator. The reality of this myth? It’s no longer relevant, thanks to advances in refrigeration system technology, according to Scott Martin, senior director of industry relations and compliance at Hillphoenix, part of Dover Food Retail.

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