EST 265 - Commercial Refrigeration

Credits: 5
LEC hours per week: 3
LAB hours per week: 4
This course explores design and operational requirements of low and medium temperature commercial refrigeration systems. It provides a basic understanding of typical commercial and supermarket refrigeration systems with emphasis on operation and system analysis to determine faults.
Prerequisite(s): Grade of C or higher in EST 110 or instructor permission.
Course Outcomes:

Explain fundamentals of commercial refrigeration.
Describe a two-stage system and cascade system.
Describe the load sources for a commercial refrigeration requirement.
Complete a refrigeration load calculation, select materials and equipment based on the load.
Select proper pipe size for a commercial refrigeration system.
Identify and describe all commercial refrigeration components.
Explain the routine maintenance and service procedures for commercial refrigeration systems.
Perform start-up, pump down, and component adjustments on an operational system.
Describe typical operating conditions of a refrigeration system.
Perform standard troubleshooting procedures for commercial refrigeration systems.

Course Topics:

Refrigeration fundamentals
The refrigeration load
Refrigeration system design
Special refrigeration components
Application of refrigeration systems