This handbook is the preeminent reference for refrigeration information. It covers the refrigeration equipment and systems for applications other than human comfort. This handbook includes information on cooling, freezing, and storing food; industrial applications of refrigeration, and low-temperature refrigeration. Primarily a reference for the practicing engineer, this volume is a “must have” for anyone involved in cooling and the storage of food products.

Some major revisions to this 2006 edition include: Chapter 3, System Practices for Ammonia and Carbon Dioxide, has a new section on carbon dioxide as a refrigerant

A NEW Chapter 8, Refrigerants, Contaminant, Recovery, Recycling, and Reclamation Chapter 10, Cooling and Freezing Times of Food, has been extensively updated with new geometric shape factors and a new section comparing freezing time estimating methods.

Chapter 14, Refrigerated Facility Design, has a new discussion on design considerations for interstitial spaces. Chapter 16, Industrial Food-Freezing Systems, has been updated and has a new discussion of dehydration losses.

Chapter 47, Food Service and General Commercial, Refrigeration Equipment, has been largely revised with an expanded section on refrigerated cabinets, and added discussion on refrigeration systems, vending machines, ice machines, preparation tables, and energy efficiency opportunities.