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Making ammonia work in traditional HFC territory, trying transcritical CO2 systems in ice rinks, and examining ways to apply refrigeration principles to heat transfer rates were just three topics of 13 papers (five in Spanish) presented at the most recent Industrial Refrigeration Conference and Expo.

Ever feel like a professional presenter? You know, going into home after home, making a great presentation, watching beaming homeowners nod in agreement, and then they say, “Just leave your quote. We need to think about it.” 

The EE Global Forum, held in May in Washington, D.C., was a big success for the Alliance to Save Energy (Alliance), the event’s host, who enthusiastically continued its ongoing discussion about the HVAC industry’s role in energy efficiency.

With its eye on the future, the Vermont Community Foundation (VCF), a tax-exempt public charity based in Middlebury, Vt., is developing a plan to decrease its carbon footprint as part of an investment in environmental stewardship. 

When it comes to starting a business, it might surprise some that thinking of your exit should be a top priority. 

The media event drew trade press from the U.S. and Canada, representing all six disciplines the company serves: plumbing, electrical, HVACR, building, remodeling, and maintenance.

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 HOMES Act would create the Home Energy Saving Retrofit Rebate program, which would provide $2,000-$8,000 in rebates directly to the consumer, depending on the retrofit project’s total energy savings. 

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.