Walk-in refrigeration is a critical component for commercial foodservice operations, and despite the increased volume and capabilities, it works in the same ways we see in residential refrigeration. Regardless of size, storage capacity, and mode of accessibility, refrigeration works in exactly the same ways, and how refrigeration works might just surprise you. The reality is air is cooled by removing the heat. A lot of people make the mistake of thinking that refrigeration is the act of making cold air when it's actually the refrigeration process of absorbing heat in order to lower the temperature of the air that already exists.
All walk-ins are run by a refrigeration cycle, a process organized by manipulating refrigerant via compression, condensation, expansion and evaporation. It starts with refrigerants, the working chemicals that go through a changing state that absorb heat from the air. The cyclic process includes two heat exchangers - the condenser at high pressure and evaporator at low pressure. During this cycle, a refrigerant moves through the compressor, which acts as a pump to facilitate the cycle. Then the refrigerant moves through the condenser coil, and the condensation process turns the refrigerant gas into a liquid state. Liquid flow is then metered through an expansion device and then evaporated into vapor, where heat is absorbed at the evaporator coil.
Buyers choose refrigeration systems on a variety of factors including but not limited to a products reputation, availability, expected longevity, and cost. Durability, quality design, and solid manufacturing don’t have to be an expensive proposition. With a manufacturer like Polarcraft Refrigeration Products, the products are designed with scroll compressors, highly efficient fan motors, oversized rifled condensers, and a powder-coated steel housing and base that prevents long-term corrosion. All of these components work to create a highly efficient and reliable unit that's designed to last.