Commercial Refrigeration
Commercial refrigeration, followed through a third-year apprentice installing and servicing a new independent grocery store in Kitchener: temperature classes and Ontario's food safety limits; walk-in construction and load calculation; walk-in freezer heaters, relief ports, floors and defrost; reach-ins, prep tables and propane self-contained equipment; display case air curtains, glass doors and anti-sweat control; ice machines, water treatment and sanitation; parallel racks, oil management and machine rooms under CSA B52; rack controls, EPRs, floating head and heat reclaim; HFC blends, propane and CO2 under the federal GWP limits; leak management and refrigerant monitoring; maintenance, records and energy; and the store's start-up and first service calls.
RAC-310 12 lessons · 3 h 36 min ▶ Video lessons coming soon
Offered by HSM University · Refrigeration and Air Conditioning
This is the Canadian version of this course. See the American version.
What you'll learn
- Classify commercial refrigeration equipment by application, system arrangement and temperature class, and relate box temperatures, coil temperature differences and evaporating temperatures to the food safety limits that apply
- Describe walk-in panel construction and vapour sealing, calculate a walk-in's transmission, infiltration, product and internal loads, and select equipment capacity from the daily load, safety factor and run time
- Explain and service the parts of a walk-in freezer that a cooler does not need, including pressure relief ports, door and drain heaters, floor heave protection and defrost, and check inside door releases
- Diagnose reach-ins, prep tables and other self-contained equipment, explain how condenser cleanliness and placement affect them, and apply the safe practices and charge limits for propane equipment
- Explain how air curtains, glass doors, anti-sweat heaters, lighting and defrost affect display case loads, and use discharge air temperature to separate airflow problems from refrigeration problems
- Explain the freeze and harvest cycles of cube, flake and nugget ice machines, check production against manufacturers' tables, and plan water treatment, cleaning and sanitizing
- Describe the parts of a parallel rack system, how its compressors share the load, how oil and liquid are managed, and the machinery room requirements of the refrigeration safety code
- Set up and troubleshoot suction pressure control, fixture control with solenoids, EPRs and electronic valves, floating head pressure, heat reclaim and rack defrost
- Compare HFC blends, propane and carbon dioxide for commercial systems, plan a refrigerant retrofit, and explain how GWP rules for new commercial equipment are changing in Canada and the US
- Find leaks in store systems using receiver trending, fixed detection and handheld inspection, calculate annualized leak rates, and meet the leak repair and record requirements that apply
- Write and carry out a preventive maintenance schedule, keep useful service and refrigerant records, find energy waste, and run commercial service calls that protect product and respect the customer's business
- Plan and document a commercial system start-up and turnover, and diagnose typical first-season calls by combining refrigeration, airflow, controls and customer information
Course content
12 lessons · 3 h 36 min total · final exam
- 1 Commercial refrigeration: applications, temperatures and food safety 20 min · quiz
- 2 Walk-in coolers and freezers: construction, loads and equipment selection 19 min · quiz
- 3 Walk-in freezers: doors, heaters, relief ports, floors and defrost 19 min · quiz
- 4 Reach-ins, prep tables and self-contained equipment 18 min · quiz
- 5 Display cases: air curtains, glass doors and anti-sweat control 17 min · quiz
- 6 Ice machines: freeze cycles, harvest, water treatment and sanitation 18 min · quiz
- 7 Parallel rack systems: compressors, headers, receivers and oil 19 min · quiz
- 8 Rack controls: suction and head pressure, case control and defrost 17 min · quiz
- 9 Refrigerants for commercial systems: HFC blends, propane and CO2 18 min · quiz
- 10 Leak management and refrigerant monitoring in stores 17 min · quiz
- 11 Commercial service practices: maintenance, records and energy 17 min · quiz
- 12 Start-up, turnover and first service calls: the Harvest Lane capstone 17 min · quiz
- E Final exam 20 questions
Requirements
Recommended background. You can start any course at any time.
Description
Commercial refrigeration, followed through a third-year apprentice installing and servicing a new independent grocery store in Kitchener: temperature classes and Ontario's food safety limits; walk-in construction and load calculation; walk-in freezer heaters, relief ports, floors and defrost; reach-ins, prep tables and propane self-contained equipment; display case air curtains, glass doors and anti-sweat control; ice machines, water treatment and sanitation; parallel racks, oil management and machine rooms under CSA B52; rack controls, EPRs, floating head and heat reclaim; HFC blends, propane and CO2 under the federal GWP limits; leak management and refrigerant monitoring; maintenance, records and energy; and the store's start-up and first service calls.