Hydrofluorocarbon (HFC) refrigerants, once thought beneficial for the environment, are now better understood to have a detrimental impact on the ozone. CARB’s California Senate Bill 1383 set the goal to reduce emissions from HFC refrigerants to 40 percent below 2013 levels by the year 2030.
Quality design and construction are crucial facets to the integrity of every piece of RDT equipment. A poor quality installation can quickly diminish that integrity, greatly reduce the longevity of the equipment’s lifespan, and create unnecessary headaches along the way. At RDT, we want to delight our customers, and have made a strong name for ourselves as industry leaders in refrigeration because we follow through with what we promise, and our products are innovative, and they work. It’s as simple as that.
On July 10, the new Department of Energy standards took effect for medium and low-temperature walk-in evaporator coils and low-temperature condensing unit systems.
January 1, 2020 and July 10, 2020 are the deadlines for manufacturers of commercial refrigeration to show that they are in compliance with the latest energy-efficiency standards as set by the Department of Energy in 2017.
The world is caught up in the changes and causes concerning climate change. Closer to home, the state of California seems to be at the forefront of implementing environmental protection efforts to help mitigate some of these negative changes. One notable action is their effort to reduce the levels of hydrofluorocarbons (HFCs) released into our atmosphere.
How can we get more students to eat healthier lunches at a lower cost?
In a nutshell, that's the main challenge every school nutrition director faces every fall when school resumes. When you dissect this question, though, it breaks down into three main points: student participation, higher nutritional value and cost. They are all interconnected.
We live in times when there's a delicate balance between regulations and repercussions. This is certainly true in the foodservice industry, especially as it pertains to refrigeration and the environment.
Sustainability is a growing trend in every market in the U.S. The foodservice industry is not an exception. Not only is it better for the environment, but being sustainable can positively impact your bottom line.