It is the system check sheet that will tell the service technician whether a system is overcharged or not. Service technicians must install pressure gauges and thermistors — or some other sort of temperature-sensing devices — in order to systematically troubleshoot a refrigeration system correctly.
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.
When GEA Grasso, a Dutch component manufacturer for industrial refrigeration installations, considered improving its testing systems for compressor measurements, they turned to LMS for a more integrated and flexible data acquisition and analyzer system.
Clear, concise, and accurate communication between service technicians, parts suppliers, customers, and the home shop is rapidly gaining importance as the HVACR field transitions and becomes more technically oriented.
So what can you do with natural refrigerants and where can you do it? That formed the basis of case studies presented at the second Atmosphere America Natural Refrigerants Conference in Washington, D.C.
New research being done at the University of Cambridge in England is focusing on what is called “magnetic cooling,” based on the straining of materials. The results have been published in the journal Nature Materials and quoted at the www.basqueresearch.com website.
It certainly appears that impartial judges have taken a liking to the practical HVACR components frequently added on to freezers and coolers, which help the units run efficiently and accurately.
HVACR equipment seems to be upgrading at an unprecedented pace. New regulations are reaching the industry quicker than ever, with more to come. New refrigerants are flooding the market, just in time to fill the gap left by the more familiar refrigerants that are on the brink of being phased out. And everybody seems to be talking green.
The purpose of an ice machine may be to create ice, but when it comes to the food service industry, ice has to be pure, clean, produced by energy-efficient units of all sizes, and needs to come in all shapes.
Two manufacturers recently released literature guiding food service decision makers to helpful data regarding the purchase of commercial-grade refrigerators and self-contained condenser coil cleaning units.