Refrigerants are essential to keeping food fresh and safe in restaurants. However, recent changes to regulations mean that restaurants need to be aware of new guidelines to maintain compliance. Today, we'll explore what these changes are, what they mean for restaurants, and how to ensure you're using the right refrigerants.

What are the new regulations?

The Environmental Protection Agency (EPA) has implemented new regulations under the Clean Air Act to phase out the use of hydrochlorofluorocarbons (HCFCs) and hydrofluorocarbons (HFCs) in refrigeration equipment. HCFCs and HFCs have been found to contribute to climate change and ozone depletion, so the EPA is requiring that they be replaced with more environmentally-friendly options.

What does this mean for restaurants?

Restaurants that use refrigeration equipment, such as walk-in coolers or freezers, need to ensure that they're using refrigerants that comply with the new regulations. This includes replacing any equipment that uses HCFCs or HFCs with newer, more environmentally friendly models.

What are the new refrigerant options?

There are several new refrigerant options that restaurants can use to comply with the new regulations. Some of the most common options include:

•Hydrofluoroolefins (HFOs)
• Propane (R-290)
• Ammonia (NH3)
• Carbon dioxide (CO2)

Each of these options has its own pros and cons, so it's important to work with a qualified HVAC technician to determine the best option for your specific restaurant.

How can restaurants ensure compliance?

To ensure compliance with the new regulations, restaurants should work with a qualified HVAC technician to assess their refrigeration equipment and determine if any upgrades or replacements are necessary. It's also important to keep accurate records of any refrigerant purchases or replacements to demonstrate compliance with the regulations.