- Commercial Refrigeration (3 Units)

Catalog description

This course provides an in-depth study of commercial and supermarket refrigeration systems, with a focus on rack systems, walk-in coolers, refrigerated cases, and ice machines. Students will learn to identify key components, safeties, and controls while gaining an understanding of how refrigeration systems adapt to changing cooling demands. Topics include CO₂ refrigeration and its hazards, airflow and capacity control issues, oil circulation, defrost methods, receivers, accumulators, and the differences between low, medium, and high temperature cases. Students will also explore proper system charging, diagnosing compressor problems, food safety rules, transportation methods, and the operation, cleaning, and sanitizing of ice machines. By the end of the course, learners will be able to analyze, maintain, and troubleshoot refrigeration systems used across a variety of commercial applications. (Prerequisite: 601-320 Fundamentals of Refrigeration)