Many supermarkets converted their chlorofluorocarbon (CFC) and hydrochlorofluorocarbon (HCFC) refrigeration systems to hydrofluorocarbon (HFC) systems only to see HFCs targeted for a phaseout. Now, they’re hearing about natural refrigerants, distributed refrigeration, and cascade systems. 

There is always plenty of activity taking place on the HVACR side of the supermarket and restaurant industries. Here’s a quick look at eight items of note.

When you hear that your facility will be the target of an OSHA inspection, step back and examine the strengths and weaknesses of your safety program, and think about how you can focus the attention on the strengths. Although OSHA will come in looking for anything you’re doing wrong, you want to make sure they’re aware of all the things you’re doing right.

At a recent International Institute of Ammonia Refrigeration (IIAR) meeting, Mark S. Dreux, a partner and head of the OSHA group at the Washington, District of Columbia, law firm Arent Fox LLP, gave a presentation on how facility personnel can manage the biggest challenges associated with an OSHA inspection.