California Air Resources Board

“Retail Food Refrigeration” or” Commercial Refrigeration” means equipment designed to store and display chilled or frozen goods for commercial sale or use. This end-use includes, but is not limited to, the following categories of equipment: stand-alone units (equipment), refrigerated food processing and dispensing units (equipment), remote condensing units, and supermarket systems.

Retail Food Refrigeration is subject to the regulation, Prohibitions on Use of Certain Hydrofluorocarbons in Stationary Refrigeration, Stationary Air-conditioning, and Other End-Uses (HFC Regulation).

New retail food refrigeration systems containing more than 50 pounds of refrigerant and used in new facilities (as defined in the regulatory text) will be required to contain refrigerants with a GWP less than 150. Additionally, the Refrigerant Management Program also regulates companies with refrigeration systems that have greater than 50 pounds of high-GWP refrigerant in their systems.

Refrigeration Equipment, Stationary (in New Facilities)

All new retail food refrigeration regardless of charge size, will be subject to the prohibitions listed on Section 95374 (b) Table 1 and to the requirements under Section 95475 (a) which includes exceptions, and disclosure and recordkeeping requirements.. This includes any facilities that meet the definition of “new refrigeration equipment.” 

Stand-alone Equipment

“Stand-alone Units or Equipment” means refrigerators, freezers, and reach-in coolers (either open or with doors) where all refrigeration components are integrated and, for the smallest types, the refrigeration circuit is entirely brazed or welded. These systems are fully charged with refrigerant at the factory and typically require only an electricity supply to begin operation. “Stand-alone Units or Equipment” does not include commercial ice machines.

Remote Condensing Units

“Remote Condensing Units” means refrigeration equipment or units that have a central condensing portion and may consist of one (and sometimes two) compressor(s), one condenser, and one receiver assembled into a single unit, which is normally located external to the sales area. The condensing portion (and often other parts of the system) is located outside the space or area cooled by the evaporator. Remote condensing units are commonly installed in convenience stores, specialty shops (e.g., bakeries, butcher shops), supermarkets, restaurants, and other locations where food is stored, served, or sold.

Supermarket Systems

Supermarket Systems” means multiplex or centralized systems designed to cool or refrigerate, which operate with rack(s) of compressors installed in a machinery room. Two main design classifications are used: direct and indirect systems.

1. “Direct Systems” means the refrigerant circulates from the machinery room to the sales area, where it evaporates in display-case heat exchangers, and then returns in vapor phase to the suction headers of the compressor racks. Another direct supermarket design, often referred to as a distributed refrigeration system, uses an array of separate compressor racks located near the display cases rather than having a central compressor rack system.
2. “Indirect Systems” means the system uses a central refrigeration system to cool a secondary fluid that is then circulated throughout the store to the cases. This includes secondary loop systems and cascade refrigeration. A chiller used in retail food facilities to cool a secondary fluid subsequently used to cool food, beverage, and displayed products is considered an indirect refrigeration system.

Refrigerated Food Processing and Dispensing Equipment

“Refrigerated Food Processing and Dispensing Equipment” means equipment that dispenses and/or processes a variety of food and beverage products by either combining ingredients, mixing or preparing them at the proper temperature, or by function as a holding tank to deliver the product at the desired temperature or to deliver chilled ingredients for the processing, mixing and preparation. Some may use a refrigerant in a heat pump, or utilize waste heat from the cooling system to provide hot beverages. Some may also provide heating functions to melt or dislodge ice or for sanitation purposes. This equipment can be self-contained or connected by piping to a dedicated condensing unit located elsewhere. Equipment within this end-use category include but are not limited to: chilled and frozen beverages (carbonated and non-carbonated, alcoholic and nonalcoholic); frozen custards, gelato, ice cream, Italian ice, sorbets and yogurts; milkshakes, “slushies” and smoothies, and whipped cream.