While changes are a natural part of the refrigeration business, there are some constants that remain the same, namely the importance of timely customer service, parts availability, and technical expertise.
Two refrigeration equipment manufacturers have received recognition for their energy efficiency efforts: Scotsman Ice Systems and Freeaire Refrigeration.
As hard as certain elements in Europe continue to push for a ban on f-gas refrigerants including HFCs, there is an equally strong push back by those who want any decisions based on a range of factors that could well keep HFCs in play for a long time.
Recent developments related to refrigerant research are focusing on testing of a new HC refrigerant and growing acceptance of a method of destroying unwanted refrigerants. In the first, ComStar International is providing test results on its blended hydrocarbon 188C2. In the second, Midwest Refrigerants is reporting on its destruction technology.
It is one thing to install efficiently running refrigeration equipment. But it also has to be energy efficient - according to a wide range of standards. That’s why Emerson recently issued a white paper called Status of Energy Regulations for Commercial Refrigeration Equipment.
Besides performing their duties capably, another way refrigeration and ice machines can show how good they are is to be easy to install and service. As winners of the 2011 Dealer Design Award in the Refrigeration and Ice Machines category, the products described here have all displayed this characteristic.
The pendulum in terms of ice machines has been swinging back and forth between complex to basic systems. Sometimes the trend was to the complex with detailed diagnostics. The swing to basic brought simple systems designed to run efficiently. But now there is a new level of up front high tech developments to make things simpler down the line.
Aside from the fact that an entire separate section of McCormick Place was turned into a tasting room for the International Wine, Spirits, and Beer Event, the main floor at the National Restaurant Association expo had a number of exhibitors showing ways to deal with an apparent growing interest in wine.
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