Is CO2 the “natural” refrigerant for food retail and cold chain?


With an increased interest in using natural refrigerants, typically ones having a GWP (Global Warming Potential) no greater than 150 and with a drive to protect our environment, what would make carbon dioxide (CO2) the “natural” refrigerant choice for food retail, food manufacturing, food processing plants, and cold chain?

There are several important considerations to make when questioning the use of CO2 (R744) as a refrigerant gas for these sectors, such as: environmental benefits, refrigeration system technology, regulations and compliance, safety requirements, maintenance and operating conditions and refrigerant leak detection technology.

Environmental benefits

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