The ASHRAE Handbook is published in a series of four volumes, one of which is revised each year, ensuring that no volume is older than four years.
TC 10.7 is responsible for developing and maintaining the following chapters in the ASHRAE Handbook.
REFRIGERATION: "Retail Food Store Refrigeration and Equipment "
In the United States, almost 200,000 retail food stores operate their refrigeration systems around the clock to ensure proper merchandising and safety of their food products. Supermarkets and convenience stores make the largest contribution to this total (Food Marketing Institute 2004). In U.S. retail food stores, refrigeration consumes about 2.3% of the total electricity consumed by all commercial buildings (EIA 2003). Refrigeration accounts for roughly 50% of the electric energy consumption of a typical supermarket (Arthur D. Little1996).
REFRIGERATION: "Food Service and General Commercial Equipment"
Food service requires refrigerators that meet a variety of needs. This chapter covers refrigerators available for restaurants, fast-food restaurants, cafeterias, commissaries, hospitals, schools, convenience stores, grocery stores, and other specialized applications. Many refrigeration products used in food service applications are self-contained, and the corresponding refrigeration systems are conventional. Some systems, however, do use ice for fish, salad pans, or specialized preservation and/or display. Chapters 15 and 17 have further information on some of these products.
ASHRAE Handbooks may be purchased in the ASHRAE On-Line Bookstore through the following links:
ASHRAE REFRIGERATION HANDBOOK
Comment on the Handbook: ASHRAE welcomes your comments on the Handbook or a specific Handbook chapter. To submit a comment about any aspect or part of the Handbook series, you can use the Handbook Comment Form.
Review a Handbook Chapter: To provide your feedback about a specific Handbook chapter, you can answer the brief survey questions on the Handbook Chapter Review Form.