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Technicians trained on air conditioning systems are often required to apply their skills to the servicing of commercial refrigeration equipment. This book provides a solid foundation in comfort cooling that can be readily transferred to a broad understanding of medium and low temperature refrigeration equipment such as walk-ins, reach-ins, refrigerated cases, and ice machines. Coverage specific to refrigeration in the food service industry is emphasized, with scores of practical tips that technicians can use right away in the installation and service of commercial equipment. Helpful tips and sound advice from the experienced author and his employees add a personal touch to the comprehensive coverage, increasing interest in, and retention of, key concepts. This book will improve technicians' knowledge, efficiency, and effectiveness in commercial refrigeration and can serve as a permanent addition to the reference library in any truck or shop.
Features:
- This new edition has a fresh text design and is now four-color, which enhances photographs and line art.
- Text is also hard bound.
- Chapter 6 has a new section on electronics and Evaporator Pressure Regulators.
- Chapter 10, which underwent heavy revision, has a new section on electronic valves and controls and secondary refrigerant.
- Coverage is delivered in a fun, conversational, and easy-to-understand tone, with immediate and practical application to situations likely to be encountered on the job.
- "Rules of Thumb" for diagnosing service problems help prepare technicians for troubleshooting in those situations where factory recommendations and specifications are not readily available.
- Abundant diagrams and pictures illustrate key concepts, aiding visual learners in grasping the information presented.
- The back-of-book CD features animated versions of important concepts.
From the Preface
This book is written for refrigeration technicians, air-conditioning (AC) technicians, and advanced AC students. Commercial refrigeration, as a specific subject, is taught in only about 10 percent of the schools that have HVACR programs. As a result, there are very few AC students or technicians exposed to this related technology. The industry certainly needs technicians trained in AC. However, if AC technicians also understand commercial refrigeration, they will be more valuable to their companies and their customers.
The subject matter and format of this book are the result of a 60-hour course I developed for the Washington, D.C., chapter of the National Association of Power Engineers (NAPE). Doug Smarte, executive director of the NAPE Education Foundation, recognized the need to offer training in commercial refrigeration to building engineers and property managers.
Organization
The first six of the fourteen chapters combine both a review of refrigeration theory and an introduction to how those principles are applied specifically to commercial refrigeration equipment. Wherever possible, refrigeration concepts are compared with those of AC. This makes it easier for HVACR students and technicians to relate what they already know to the field of commercial refrigeration.
Chapter 7 applies the information in the first six chapters to the troubleshooting of nine common refrigeration system problems. It also includes a diagnostic chart for the reader to use in class, as well as on the job. Chapter 8 on motor controls also has its share of troubleshooting instructions. The commercial refrigeration industry has been at the forefront of developing retrofitting practices for replacing chlorofluorocarbon (CFC) and hydrochlorofluorocarbon (HCFC) refrigerants. Therefore, Chapter 9 covers retrofitting, along with the other related practices of recovery, evacuation, and charging.
Chapter 10 is an introduction to the fascinating world of supermarket refrigeration. Chapters 11 and 12 deal with walk-ins, reach-ins, and ice machines. Chapter 13 is a relatively short but important look at the role of the refrigeration technician in food preservation and health issues.
Because many HVACR technicians eventually start their own companies, the last chapter in this book deals with the business side of this industry. Even if most students have no immediate intention of becoming self-employed, this chapter provides a glimpse of what their employers deal with on a daily basis. By gaining these insights, technicians can become a more supportive and vital part of their organizations.
Features
Throughout the book, there are tips called Technician's Rules of Thumb (TROT). These practical bits of information are a collection of practices that experienced technicians use to help them service equipment better and faster. There is a complete list of these rules of thumb included in the Appendix. The Appendix also contains pressure/temperature (P/T) charts for the refrigerants currently used in most refrigeration applications.
The glossary has definitions and explanations of technical words and phrases used in the book. The use of boldface type is an indication that the word may not be familiar to many of the readers and that there is an explanation of its meaning in the glossary.
Table of Contents
Preface. Chapter 1: Refrigeration. Chapter 2: Evaporators. Chapter 3: Condensers. Chapter 4: Compressors. Chapter 5: Metering Devices. Chapter 6: Controls and Accessories. Chapter 7: Refrigeration System Troubleshooting. Chapter 8: Compressor Motor Controls. Chapter 9: Retrofitting, Recovery, Evacuating, and Charging. Chapter 10: Supermarket Refrigeration. Chapter 11: Walk-in Refrigerators and Freezers. Chapter 12: Ice Machines. Chapter 13: Product Temperatures for Preservation and Health. Chapter 14: Refrigeration Business Tips. Appendix A: Summary of TROT. Appendix B: Pressure Temperature (P/T) Chart. Appendix C: Troubleshooting Charts. Glossary. Index. |
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