Commercial Refrigeration General Chilling liquid for process cooling (common in the food processing industry) and possibly to make hot water (to provide heat for air handler heating or reheat. Supermarkets routinely use this last concept). Chilling brine to freeze an ice sheet (e.g., a hockey arena). Heat pump systems (please see the separate section covering heat pumps in more detail)... Refrigeration is only a means to an end. In most cases, that end is the preservation of foods. Refrigeration is often a significant steady use of year-round electricity since this equipment runs even when the building is unoccupied. Therefore, it is usually cost effective to install the most efficient refrigeration practical. Consequently, the utility's representatives welcome the opportunity to work closely with energy customers during the early planning stages to help them understand their options. Typical System Food service requires refrigerators to meet a variety of needs. Many of these are self-contained and the refrigeration system is of the conventional air-cooled type. Some use ice for display purposes. The typical types are: Reach-in Refrigerators -- these are larger commercial versions of the typical household refrigerator. They are for medium (32 to 45°F) and low (0 to -10°F) temperature ranges. Most are self-contained; however remote refrigeration systems are used where cabinets are in a hot or otherwise unfavorable location, where the noise or rejected heat would be objectionable, or in other special conditions. Shelves, tray slides, and other interior accessories are designed to increase food holding capacity or to improve operational efficiency. Roll-in Cabinets -- these differ from reach-in units in that the inside floor is about the same level as the room floor, so wheeled racks of food products can be rolled into or out of the cabinet interior. Cabinet doors are full-height with drag-gaskets on the bottom and interiors have no shelves. Walk-in Coolers & Freezers -- Similar to reach-ins, they are factory made larger versions designed to store foods and other perishables in larger quantities and for longer time periods. Dissimilar foods should be stored in separate rooms because they require different temperatures and moisture conditions, to avoid odors from some foods being absorbed by others. Large facilities may have up to four rooms. One for fruits and vegetables; one for meats and poultry; one for dairy products; and one at 0°F for frozen foods. Recommendations/Energy Services Opportunities Many restaurants come and go relatively frequently based on service and fads and demographic changes. Many employ used equipment to reduce first cost. Be alert to expansion needs and the potential replacement of old inefficient equipment with new, improved units. Energy Use Information Links to related topics Refrigeration - Basic Cycle Concepts Basic Refrigeration Principles Refrigeration System Selection Refrigeration Applications Ice Makers Operation and Maintenance of Refrigeration