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You have great ideas for your stores, but it is challenging to bring them to life. As you consider the possibilities, Zero Zone is here to help, and the Zero Zone Technology Center is the place to get inspired. Picture this…

As you enter the building, you’ll be greeted with the sight of our main conference room through impressive double glass doors. As you continue walking, you’ll see a mural that honors our legacy of innovation, quality, and responsiveness. Turn the corner and admire a vintage Zero Zone freezer that operated for nearly 30 years.

Get your shopping carts ready! Just past the mural and vintage case, you will feel like you are stepping into a real grocery store. Our main showroom exhibits a fantastic collection of Zero Zone display cases for all applications, including frozen food, ice cream, beverage, wine, dairy, floral, bakery, prepackaged meat, fresh meat, bagged produce, and fresh produce. Compare how different products look between an open multi-deck and a reach-in display case. Black interior, white interior, different exterior colors, we have it! All of our main product lines are displayed—the industry-leading Crystal Merchandiser®, the robust Highlight Merchandiser®, and the sleek Reveal Merchandiser®. We also show off special case configurations such as Ultra Narrow, Back-to-Back, Rear Load, Tall, Meat Exclusive (MX), and Produce Exclusive (PX). And don’t forget about our fully operational Hybrid Merchandiser™, which keeps drinks cold for your visit.

Glancing around the main showroom, your eyes will fall on double stainless steel doors. Do we have more cases back there? No, it’s our systems showroom featuring our Edge™ XT (exterior) distributed system. This system is designed to be installed outside of your store, so it is built with heavy-duty steel housing to withstand the elements. Our systems showroom also gives you a glimpse at our extensive refrigeration system capabilities, which run the gamut of indoor and outdoor systems, large parallel systems and single compressor units, and a wide range of refrigerants, including CO2 transcritical and ammonia. Our experienced team is on the forefront of refrigeration technology, and our engineers have contributed to the IIAR’s CO2 Task Group and the ASHRAE Handbook.

Walking out of our systems showroom, you’ll see a door and a long hallway that you may have missed before. This leads to our state-of-the-art DOE Research & Development Test Labs. Our engineers are actively improving our products every day, and this facility is an impressive sight!

The Zero Zone Technology Center is a wealth of information and inspiration that you have to see for yourself. Whether you are looking for merchandising ideas and new display cases for your stores, or if you want a behind-the-scenes look at our innovation at work, let our refrigeration professionals help you find your inspiration at the Zero Zone Technology Center. Sneak a peek at our Technology Center Video and then contact your Zero Zone Sales Representative to arrange your visit. You’ll be glad you did.

Refrigeration engineers and service contractors need to understand the difference between bubble point (when a substance starts boiling) and dew point (when a substance finishes boiling) because high-glide refrigerants do not boil at a constant temperature. If refrigeration professionals do not know these terms or use them incorrectly, equipment will be inefficient and possibly be damaged. Let’s glide into this discussion about high-glide refrigerants.

Refrigerant Glide

Water boils at a consistent temperature. When you set a pot of water to boil, the water will boil at the same temperature whether the pot holds 1 cup of water or 2 cups of water. Even as the water evaporates, the remaining water boils at the same temperature. This is because the only substance being boiled is water.

Many refrigerants also have a consistent boiling point, whether they are natural refrigerants or synthetic refrigerants. But high-glide refrigerants do not boil at a consistent temperature. A high-glide refrigerant may start boiling at 18°F, but as it boils into a gas, the boiling point “glides” up to 28°F. Why does this happen? High-glide refrigerants are a blend of different refrigerants, and these refrigerants separate when they are brought to boiling. Since each refrigerant boils at different temperatures, they will evaporate into a gas at different points, which changes the composition and concentration of the remaining liquid refrigerant. This causes the boiling point to “glide.”

Let’s consider a high-glide refrigerant that is composed equally of three different refrigerants, and each boil at different temperatures; for example, 18°F, 23°F, and 28°F.

  • Below 18°F, the composition is completely liquid and not boiling.
  • At 18°F, the first refrigerant boils away. This changes the composition and concentration of the refrigerant blend, and the remaining refrigerants will boil at a higher temperature.
  • At 23°F, the next refrigerant in the composition boils away, changing the composition and concentration again.
  • At 28°F, the final refrigerant boils away. The entire refrigerant blend evaporates into a gas, and the boiling point “glides” up to 28°F.

Bubble, Mid, & Dew Point

For refrigerants without a glide, it is simpler to design a system because the refrigerant boils at the same temperature throughout the operation. But with high-glide refrigerants, the equipment could be designed for either when the refrigerant starts to boil (evaporate), when it has partially boiled, or when it has fully evaporated.

Refrigeration engineers and service contractors need to be familiar with the terms bubble point, mid point, and dew point.

  • Bubble point: Liquid refrigerant starts to boil at this pressure and temperature in the evaporator.
  • Mid point: Half of the liquid refrigerant has boiled away to a gas.
  • Dew point: The last of the liquid refrigerant boils away.

To remember these terms, think about how a liquid bubbles as it boils or how dew forms in the morning when water vapor condenses.

The terms bubble point and dew point need to be understood and applied when discussing high-glide refrigerants. If the equipment does not specify bubble or dew point, the contractor could operate it incorrectly. Bubble point and dew point can be very different, as seen in the previous example (18°F versus 28°F). Warning: If there is ambiguity about whether equipment was designed for dew point, mid point, or bubble point, ask the equipment manufacturer. Do not make assumptions and risk damaging the equipment by running it incorrectly.

Consider This

There are two things worth mentioning to further our discussion. First, the terms bubble, mid, and dew point must be applied differently when talking about condensers on the high side of the refrigeration cycle. The condenser starts at the dew point as vapor refrigerant begins to condense into a liquid, and it finishes at the bubble point as the vapor refrigerant completely condenses into a liquid.

Second, there are also low-glide refrigerants. Low-glide refrigerant blends do not separate as much as high-glide refrigerants when they boil, so the bubble point and dew point are closer together. However, even a small temperature difference affects how equipment is sized and used. It is still important to know the difference between bubble point and dew point for any refrigerant that has a temperature glide.

These are just the basics about temperature glide, but hopefully you can already understand the importance of knowing the terms bubble point, mid point, and dew point.

Using High-Glide Refrigerants

High-glide refrigerants are more complex because of the glide. Why would someone want their system to use high-glide refrigerants? These blended refrigerants were developed specifically to have less of an impact on the environment. Older synthetic refrigerants had high ozone depletion potential (ODP) and high global warming potential (GWP). Refrigerant manufacturers have developed high-glide refrigerants to have low or no impact on the ozone layer and global warming. High-glide refrigerants are gaining popularity because of this, but the glide leads to some new challenges when designing and servicing a refrigeration system.

Have questions? Contact us and ask for our Director of Regulatory Compliance & Refrigeration Technology.

We take our home refrigerators for granted. We put food into the refrigerator, and it makes the food cold. But actually, the refrigerator is not making the food cold; it is removing heat from the food. That might sound counterintuitive, so we invite you to open the door to the world of refrigeration by learning about the basics of the refrigeration cycle.

Heat Transfer & Pressure

Before we discuss the refrigeration cycle, we must briefly discuss heat transfer. Heat always transfers from warm to cold. You can see evidence of this in your beverage of choice. Your morning coffee may start hot, but as the day wears on, it gets cooler because heat transfers into the surrounding air. At lunch, your soda warms up as heat transfers from the surrounding air. This is called sensible heat transfer. You can remember this by thinking about how you can sense (feel) the change. The coffee mug feels hot as heat transfers to you; the soda can feels cold as heat transfers from you.

Heat transfer can also cause a substance to change state between solid, liquid, and gas. This is called latent heat transfer. For example, H2O can exist as a solid (ice), a liquid (water), or a gas (steam). At sea level, H2O will be water between 212°F (100°C) and 32°F (0°C). If water is heated beyond 212°F, it will evaporate into steam. If water is cooled below 32°F, it will freeze into ice. As a substance changes state, its original state will be reduced as the other state increases. For example, as ice melts, it disappears and the amount of water increases. If enough heat transfers, the substance will cease to exist in its original state. Latent heat transfer (changing state) takes more heat than sensible heat transfer (changing temperature).

Another factor is how pressure relates to temperature. Boiling points vary depending on the pressure surrounding the substance. At sea level, water boils at 212°F, but if you travel to Denver or Pikes Peak in Colorado, the atmospheric pressure is lower and the boiling point will be lower.

The Refrigeration Cycle

Your unfinished can of soda is now warm. How do you chill it again? You may think the answer is to add cold to it, but remember that heat only moves from warm to cold. It is more accurate to say that you are actually removing the heat from the soda by transferring that heat to another, colder object. This is the concept behind the refrigeration cycle.

The refrigeration cycle comes from the work of William John Macquorn Rankine, who discovered how to transfer heat away from objects that were already cool. Historically, this could be done by placing objects into an ice box. Ice works well as a refrigerant because it maintains a constant 32°F temperature. Warm product (milk, meat, etc.) transfers heat to the ice (latent heat transfer), causing the ice to melt into water. The water (full of heat) drains away, and the refrigerated space and product remain cool.

All modern refrigeration systems have four main components that work together to move heat: the evaporator, the compressor, the condenser, and the expansion device. Imagine that heat moves in a “bucket” and follow the bullet points which correspond to the figure.

  1. The evaporator gathers/absorbs heat from the refrigerated space into a “bucket.” The “bucket” is low-pressure, and it changes state (latent heat transfer) as it absorbs heat. Then the evaporator moves the low-pressure, heat-filled “bucket” to the compressor.
  2. The compressor applies pressure, which compresses the heat-filled “bucket.” The heat-filled “bucket” changes from low-pressure to high-pressure as the compressor pushes it from the colder evaporator to the warmer condenser. When pressure is added, the temperature of the “bucket” also increases.
  3. The condenser takes the high-pressure, heat-filled “bucket” and releases the heat from the “bucket” to the outside air (or other application). The “bucket” changes state (latent heat transfer) again as it releases heat.
  4. The expansion device relieves the pressure on the empty “bucket.” When pressure is reduced, the temperature also decreases. The “bucket” cools and expands on its way to the evaporator to absorb more heat again.

The downside of using ice as the “bucket” is that more ice must constantly be added as it melts away. Modern refrigeration systems needed a long-term solution. Refrigerants are the modern “bucket” because refrigerants can continually absorb and release energy without escaping the system. Refrigerants change state between a liquid to a gas. Refrigerants must be able to boil at low pressures and low temperatures to be efficient.

High-glide refrigerants have a unique effect on a refrigeration system.

Have questions? Contact us and ask for our Director of Regulatory Compliance & Refrigeration Technology.

The pursuit of perfect product presentation is a constant endeavor for retailers, especially those dealing with fresh perishables. The original Reveal Merchandiser® has long been a staple in the refrigeration world. It is a versatile open multi-deck case that retailers rely on for medium temperature applications. Its popularity stems from its reliable performance and adaptable design and our customers tell us they love it! However, at Zero Zone, we believe in continuous improvement. We are driven by the invaluable feedback of our customers. When they asked, “How can we further enhance the freshness and visual appeal of red meat and produce?” we listened. The result? The revolutionary 4-deck Reveal™ MX (meat exclusive) and 3-deck Reveal™ PX (produce exclusive) open multi-deck cases.

The inherent allure of fresh meat and produce lies in their vibrant colors and natural appeal. The bright red of premium cuts and the dazzling hues of ripe fruits and vegetables are powerful visual cues that draw shoppers in. Recognizing this, we engineered the Reveal™ MX and PX open multi-deck cases to amplify these natural qualities. Our design philosophy centers on maximizing product freshness while presenting it in its most appealing light. The sleek, clean exterior of these cases provides an unobstructed view of the merchandise. The spacious interior ensures excellent packout, allowing for ample product display.

Multi Deck Case Lighting

A critical element in showcasing fresh products is lighting. The Zero Zone ChillBrite® LED lighting system is integrated into the Reveal™ MX and PX open multi-deck cases to provide bright, even illumination. This lighting highlights the natural beauty of the merchandise. This superior lighting enhances the visual appeal of the products. It also contributes to a more inviting and engaging shopping experience.

Customization

Understanding that every retail environment is unique, we’ve designed the Reveal™ MX and PX open multi-deck cases with a high degree of customization. Retailers can choose between a variety of options! This includes two case heights (75″ or 80″ for MX; 80″ or 82” for PX), two sill heights (low or medium), optional windowed ends, and optional glass fronts. This flexibility allows retailers to tailor the case configuration to their specific needs. This ensures optimal product presentation and store layout.

The Reveal™ MX and PX open multi-deck cases are more than just display units; they are strategic tools that empower retailers to gain a competitive edge. By presenting fresh meat and produce in their most appealing form, these cases encourage repeat business and foster customer loyalty. In today’s competitive market, the ability to showcase products effectively is paramount. The Reveal™ MX and PX open multi-deck cases provide the perfect platform to do just that, ensuring that your shoppers keep coming back for more. Choosing the Reveal Merchandiser® MX or PX is not just an investment in equipment; it’s an investment in the success of your fresh food offerings.

Visit the Reveal Merchandiser® page to learn more!

On March 1, the International Institute of Ammonia Refrigeration (IIAR) moved its new CO2 safety standard to public review. Titled the “Safety Standard for Closed-Circuit Carbon Dioxide Refrigeration Systems,” the standard will be open for public review until April 15. John Collins, Industrial Sales Manager for Zero Zone, Inc. and chairman of the IIAR CO2 Task Group, presented the new standard at a panel and at the closing forum for the 2019 IIAR Natural Refrigeration Conference & Expo.

CO2 continues to gain momentum across the refrigeration industry with thousands of CO2 systems operating worldwide. However, the industry lacks a definitive, detailed standard to guide engineers and contractors. As a standards developer accredited by the American National Standards Institute (ANSI), IIAR is equipped and positioned to fill this need for natural refrigerants. Many members of the CO2 Task Group have contributed to other safety standards. They also partnered with the North American Sustainable Refrigeration Council (NASRC) as they branch into regulations for commercial refrigeration.

The CO2 Task Group and the NASRC have developed the standard to cover the full life cycle of a CO2 refrigeration system, including design, installation, startup, inspection, testing, and maintenance. The standard establishes minimum requirements for a safe system, defining baseline requirements for the proper application of CO2 refrigeration.

After April 15, the CO2 Task Group will sort through the public comments, respond to them, and revise the standard as necessary. Speaking from experience with the process, Collins says it is common to have additional public reviews, whether of the whole safety standard or excerpts of it. After that, the standard will be evaluated, voted on, and submitted for approval. After approval, it will be published as an ANSI standard, which will become a resource for commercial and industrial CO2 systems.

Collins has served as the chairman of the IIAR CO2 Task Group since the project formally began in 2016. He has also served on the IIAR CO2 committee, the standards committee, and as a board member.

Collins describes the work as “gratifying” because they can see the interest across the industry. “Now is an exciting time for CO2 refrigeration. New and old contractors want to gain experience with working on CO2 systems,” he explained. This CO2 safety standard will provide the necessary guidance.

Learn more about our Genesys™ Natural Refrigeration Solutions and if they are right for your store!

When making your New Year’s resolution, you possibly resolved to save more and spend less. How can retailers like you continue to save money with your commercial refrigeration equipment?

Every grocery store requires thousands of kilowatt-hours (kWh) of electricity per year to operate. This electricity covers refrigeration, ventilation, lighting, cooking, heating and cooling, and office. But the overwhelming majority of electricity goes to commercial refrigeration equipment that runs whether the store is open or not. This makes refrigeration an obvious target for energy and cost savings.

Through some simple investigation and adjustments, you could benefit from energy savings. Check out some steps our product managers and engineering team recommend to get the most out of your commercial refrigeration equipment.

Evaluate Energy Consumption

First, collect data about the energy that your commercial refrigeration equipment uses by referring to the component specification sheets. You should verify that the equipment is operating at the specified temperatures. If not, the controls could be set too cold, which wastes energy, or there could be a performance issue such as an iced coil or low refrigerant charge. If you notice equipment is not operating correctly, contact your refrigeration contractor.

You can also contact your utility company. Ask if they can perform an energy audit to compare your energy usage to similar businesses that use commercial refrigeration equipment. They may even suggest ways to improve the efficiency of your equipment.

In addition to checking your commercial refrigeration equipment, look at your HVAC system settings. Refrigerated display cases are designed to operate in ambient temperatures of 75°F and 55% relative humidity (defined by ASHRAE). Ensuring that your HVAC equipment maintains good store conditions will reduce commercial refrigeration equipment energy consumption, and it is more cost effective to have the HVAC equipment cooling the store instead of having the display cases dehumidifying it.

Install Energy-Saving Features

There are many features available that are designed to reduce energy usage and provide cost savings down the road for your commercial refrigeration equipment.

Motion sensors, which turn display case lights off when no shoppers are around, have a relatively quick payoff. Anti-fog coating is a clear film on doors that prevents fog buildup and helps shoppers see products. Over time, this leads to energy savings because the case does not get opened unnecessarily, which means less energy is consumed to cool the case. Most display cases come with standard anti-sweat heaters that limit door sweating in humid conditions, but they can run too aggressively in cooler, drier stores. Consider ordering your next display case with an anti-sweat controller, which cycles the heaters off when there is less humidity in the air, thereby saving energy. Also contact your refrigeration manufacturer. They may be able to offer other features to reduce energy consumption for your commercial refrigeration equipment.

Schedule Routine Maintenance

It pays to be proactive and schedule regular maintenance for your commercial refrigeration equipment. Instead of waiting for an issue to happen, you should schedule regular visits from your refrigeration contractor to keep the equipment running efficiently and catch component failures early.

General cleaning and maintenance is important for efficient case operation. You should clean doors and windowed ends so people can see product. Regularly clean lint and dust accumulation off of condenser coils and discharge air grills. On a monthly basis, ensure gaskets are not torn, doors are at ideal tension, and all fans are operating.

To check gaskets, simply place a dollar bill in the door track. If the dollar slides out with little to no resistance, it’s time to have the seals replaced or adjusted. To check ideal door tension, open the door and observe how well it closes. A properly tensioned door will close itself gently and not swing open. If the door does not close or swings open, the case will not operate optimally. There are two ways to check fan operation. One way is to put your hand near the discharge air grills. If all fans are working, the airflow will be the same from door to door. If less air is coming out, a fan may not be working. However, the most effective way to check fan operation is to unload product, take out the cover, and visually confirm that the fan is working. Do not put your hand into the fan, even if it appears to not be operating.

With so many steps available for reducing your refrigeration energy consumption, it is wise to develop a plan. Even if the budget does not allow for a full equipment overhaul, you may be able to update your cases department-by-department. That allows you to stay within budget, and your New Year’s resolution will be off to a good start!

Maximize your savings this year! Contact us to learn more about energy-efficient commercial refrigeration equipment solutions.

Maximizing Product Appeal: Strategic Use of Retail Display Cases in Modern Supermarkets

In the competitive landscape of modern retail, particularly within the grocery sector, the strategic deployment of retail display cases is paramount to captivating customers and driving sales. Retailers are constantly seeking innovative ways to showcase their products, ensuring optimal freshness and visual appeal. To gain valuable insights, we turned to Mike Floersch, owner of Ray’s Apple Market in Seneca, Kansas, and Marc Robért III, general manager of Robért Fresh Market in New Orleans, Louisiana, to discuss their merchandising strategies using open multi-deck and reach-in display cases.

The Allure of Open Multi-Deck Retail Display Cases

Both Ray’s Apple Market and Robért Fresh Market have embraced the Reveal Merchandiser® open multi-deck for their produce displays. This choice underscores the inherent appeal of fresh fruits and vegetables when presented in an open format. “I did not want to put produce behind doors,” Floersch explained, drawing upon his extensive experience in the grocery business. “I’ve been in the business 50-some years, and I felt like it presented itself well.” The open design of these retail display cases allows the vibrant colors and natural textures of the produce to take center stage, creating an inviting and visually stimulating shopping experience.

Robért Fresh Market has further elevated this approach by creating a dramatic “showstopper” display, featuring a 54-foot run of Reveal Merchandiser® cases strategically positioned at the store’s entrance. This impactful presentation immediately captures the attention of shoppers, emphasizing the store’s commitment to freshness and quality. The versatility of these open retail display cases extends beyond produce, as Robért Fresh Market also utilizes them for showcasing fresh meats. “That bright red meat color really pops, and it’s all about ‘eye appeal is buy appeal,'” Robért noted. He also emphasized the enhanced accessibility of products in open cases, allowing customers to easily browse and select their desired items.

The Practicality and Efficiency of Reach-In Retail Display Cases

While open multi-decks excel in visual merchandising, reach-in display cases, such as the Crystal Merchandiser® and Highlight Merchandiser®, offer distinct advantages for other refrigerated products. Both retailers have opted for these cases to display dairy, deli, and frozen foods. The key feature of Zero Zone’s reach-in merchandisers is the CoolView® doors, which boast a sleek, narrow design that maximizes display area and provides excellent product visibility. These retail display cases offer a clean and organized aesthetic, contributing to a pleasant shopping environment.

For stores located in humid regions like New Orleans, the performance of reach-in cases is critical. The CoolView® doors are equipped with heaters in the doors, door rails, mullions, and sills, effectively preventing condensation. Robért has been particularly pleased with the performance of these retail display cases in his high-humidity environment. “With our high humidity environment, I have found that [Zero Zone] has been a perfect match and that we’ve had zero issues with sweating and humidity issues coming onto our product,” he stated.

Floersch, initially hesitant about using reach-in cases, has also experienced positive feedback from his customers. “A lot of stores you go into, it’s cold, and it’s because of all the open cases,” he observed. His shoppers appreciate the warmer environment created by the reach-in cases, highlighting the importance of customer comfort.

A Comprehensive Solution for Every Retailer

Whether a retailer prefers open multi-decks, reach-in display cases, or a combination of both, Zero Zone offers a comprehensive range of solutions to meet their specific needs. Robért emphasized how the combination of Zero Zone’s retail display cases has “brought the décor and the feel of the whole store together.” Floersch highlighted the significant cost savings achieved through a 25% reduction in kilowatt usage. Ultimately, both retailers agree that selecting Zero Zone as their refrigeration partner was the optimal decision, providing a complete and effective solution for their merchandising needs. The right selection of retail display cases can truly transform a retail space.

Learn more about our retail display case solutions!

The pursuit of freshness unites two distinct family-owned supermarket chains, Ray’s Apple Market in Seneca, Kansas and Robért Fresh Market in New Orleans, Louisiana, despite their geographical separation. Both understand that the key to thriving in today’s competitive grocery landscape lies in delivering superior perishables. Central to their strategies is the strategic implementation of the retail display case, a crucial element in maintaining product quality and visual appeal.

Robért Fresh Market prioritizes produce as its “showstopper,” utilizing a 54-foot run of open Reveal Merchandiser® cases. This choice highlights the importance of visual merchandising, where the vibrant colors and fresh appearance of produce drive impulse purchases. The open retail display case allows shoppers to fully engage with the product, emphasizing freshness and quality. This approach reflects the understanding that in produce, “eye appeal is buy appeal.”

Similarly, Robért Fresh Market extends the use of open retail display cases to their meat department, where the rich colors of beef, poultry, and pork are showcased. Ray’s Apple Market, however, opts for reach-in cases for their meat, emphasizing product longevity and reduced shrink. These reach-in retail display cases provide a clean and organized appearance, enhancing the perception of freshness among shoppers. Owner Mike Floersch notes a significant reduction in shrink, attributing it to the superior preservation capabilities of these cases.

The choice of retail display case directly impacts product lifespan and consumer perception. While open cases excel in visual merchandising and impulse buying, reach-in cases offer superior temperature control and reduce product waste. Both Ray’s Apple Market and Robért Fresh Market have tailored their refrigeration strategies to align with their specific needs, demonstrating the versatility and importance of selecting the right display solution for maintaining the highest standards of freshness.

Learn more about their refrigeration strategies using Zero Zone!

The United States Environmental Protection Agency (EPA) regulates which refrigerants may be used and how refrigerants must be handled. It is important to note that individual states may write their own refrigeration regulations above and beyond the EPA regulations.

Since 2015, EPA has proposed several rules, but some of those rules have been vacated in court. We understand that it may be confusing which rules still apply. Please read below to understand which regulations will come into effect in January 2019.

SNAP Program, Prohibited Refrigerants, and California

What is the SNAP Program?

EPA regulates which refrigerants may be used for new or retrofit refrigeration through the Significant New Alternatives Policy (SNAP) program.

Which refrigerants were affected by recent EPA rules?

EPA released Rule 20 and Rule 21 through its SNAP program, which delisted refrigerants with high global warming potential (GWP). This prohibited common refrigerants such as R-134A, R-404A, and R-507A. However, EPA was challenged in court and lost on Rule 20, which means it has been vacated and will not go into effect. It is possible that Rule 21 will also be vacated, but the courts are still evaluating it. Use the links below for more information:

Can high GWP refrigerants be used?

Yes, depending on state. Rule 20 was vacated on a national level, but individual states may pass their own refrigeration regulations. In 2018, California passed a regulation that adopts Rule 20 (called Rule 1 in California). This rule prohibits high GWP refrigerants in California after January 1, 2019. More information is available on California legislature’s website: http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201720180SB1013

High GWP refrigerants can continue to be used in all other states, but that may change too. California is a member of the United States Climate Alliance (USCA), and the other states will likely adopt similar regulations. This includes Colorado, Connecticut, Delaware, Hawaii, Maryland, Massachusetts, Minnesota, New Jersey, North Carolina, Oregon, Rhode Island, Vermont, Virginia, and Washington.

In summary, R-134A, R-404A, and R-507A may be used in all states except California, which prohibits those refrigerants. However, other states in the USCA are likely to prohibit those refrigerants in the coming years.

Section 608, Record Keeping, and Leakage Rates

What is Section 608?

EPA regulates how refrigerants are handled through Section 608 of the Clean Air Act. Section 608 affects many sectors in the refrigeration industry:

For more detail on how Section 608 applies, visit https://www.epa.gov/sites/production/files/2018-09/documents/section_608_of_the_clean_air_act.pdf

What are the new Section 608 regulations?

EPA issued new regulations that 1) require owner/operators to keep additional records for their refrigeration systems, and 2) change the allowable leakage rates for refrigeration systems. These rules affect ozone depleting refrigerants and will take effect on January 1, 2019.

The new rule included refrigerants with high GWP such as R-134A, R-404A, and R-507A. However, EPA proposed to omit refrigerants with high GWP from the rule. This has not been finalized, so more information will be provided as it becomes available. Use the links below for further reading.

What records does an owner/operator need to keep?

What are the allowable system leakage rates?

EPA reduced the allowable leakage rates. Annual leakage rates are calculated as a percentage of the full system charge. Details for calculating leakage rates can be found at https://www.epa.gov/sites/production/files/2016-09/documents/608_fact_sheet_supermarkets_property_managers_0.pdf.

Allowable Leakage Rate Before Retiring or Replacing Old rule New rule
Commercial Refrigeration 35% 20%
Comfort Cooling 15% 10%
Industrial Process Refrigeration 35% 30%

What must be done when a leak is found?

If leakage rate exceeds allowable rates, the system must be repaired, retired, or replaced.

Repair: If a leak is repaired, the technician must ensure the system is leak-free before adding refrigerant. After refrigerant is added, the technician must check the repair again after the system returns to normal temperatures and pressures. Information for technicians can be found at https://www.epa.gov/sites/production/files/2016-09/documents/608_fact_sheet_technicians_0.pdf.

Retire or Replace: Owner/operators must develop a retrofit or retirement plan within 30 days if the leak cannot be repaired. The plan must be implemented within 1 year. If the leak is repaired within 180 days, the plan can be terminated and the system can be used.

What must be done after a leak?

After a leak, systems must be checked for leaks based on the schedule below. All visible, accessible parts of the systems must be inspected.

When should a leak be reported to EPA?

If the annual leakage rate of a refrigeration system exceeds 125% of the full charge within a calendar year, owner/operators must notify EPA by March 1 of the subsequent year and describe their efforts to identify and repair leaks.

In 2005, Hurricane Katrina destroyed all Robért Fresh Market locations. But 2018 marks a milestone as the New Orleans-based supermarket opened their sixth location and moves beyond the hurricane. “This particular location is a historic landmark,” General Manager Marc Robért III explained. “It was the first self-service grocery store in the city of New Orleans in 1941.” Even after being devastated by Katrina, the store still has some of the original terracotta and pine timbers.

Zero Zone provided refrigeration solutions as Robért Fresh Market rebuilt. “I worked with many vendors to get this store open, whether it was equipment vendors, décor vendors, lighting, and so on. I found that Zero Zone was an excellent vendor to work with,” Marc said.

Marc Robért chose Zero Zone to help achieve their mission of freshness. “We are Robért Fresh Market,” Marc emphasized. “We focus on fresh, locally-sourced, organic produce.” For produce and fresh meats, Marc chose the Zero Zone Reveal Merchandiser® open case as the “impactful showstopper” at the entrance of the store. “As you walk through the front of our store and get through the vestibule, you see this case, there’s a visual line-of-sight to this case, the colors pop well, and the LED lights within the case really help bring the product to life.” He added that for vibrant products like produce and fresh meat, “eye appeal is buy appeal,” and the open display cases work perfectly for that.

For displaying other refrigerated products, he chose Zero Zone Crystal Merchandiser® reach-in coolers and Highlight Merchandiser® reach-in freezers. “The door cases make a very clean and neat presentation. I’ve heard concerns about putting product behind doors, but I feel that the doors create a nice, clean look to the store, and customers appreciate seeing that level of cleanliness.” Also, Marc is pleased that the Zero Zone door cases perform well in the hot, humid New Orleans climate. Marc reports that they have not had any door sweating issues.

With six locations open, Robért Fresh Market forges onward from Hurricane Katrina. They project growth for their company, and they can confidently move forward as partners with Zero Zone. “I will be using Zero Zone in the future,” he says. Zero Zone is proud to have been chosen to provide refrigerated display cases and refrigeration systems to Robért Fresh Market and wants to be your trusted partner for refrigeration solutions, too.