Number of Credits (if applicable): NATE: 4.0, BPI: 4.0 Course Length: 4 hrs (2, 2hr sessions)

Course Description: This course reviews elementary refrigeration concepts, components, and configurations of refrigeration systems. It delves into various types of control strategies for restaurants, grocery stores, cold storage, and industrial applications, and it examines case studies that focus on energy efficiency measures. Finally, students are invited to investigate areas of special interest, such as evaporative condensing units, CO2 refrigeration, etc.

Audience: Engineers, technicians, and HVACR technicians.

Learning Objectives:

• Identify the differences between air conditioning, refrigeration, and process cooling
• Describe the employment of refrigeration in cold chain and farm-to-table strategies
• Explain the difference between a walk-in cooler, under counter, and reach in
• List some key differences between absorption and mechanical refrigeration
• Explain the different types and configurations of refrigeration systems and their applications
• Explore the control systems available for commercial refrigeration systems