DAY 2 of 2

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


DJ smile.pngLester Terrance, HVAC/R | D+R International

Lester Terrance has been active in the HVAC industry since 2003, including 12 years in the United State Air Force, seven of those years serving as HVAC Field Supervisor at the US Department of State.  He is a licensed Master HVAC in the states of Maryland and Virginia, an EPA Certified Universal Technician, and an Authorized Overseas Certified Technician (Multistack).  Lester is an HVAC Instructor and subject matter expert at D+R LEARN.