Products for refrigerated food-storage are listed in three different groups by physical construction and size as being:
A) Reach-in units, walk-in units, and storage warehouses.
B) Micro-refrigeration, commercial refrigeration, and macro-refrigeration.
C) Small, medium, or large.
D) Central chilling systems (CCS), satellite chilling systems (SCS), integrated chilling systems (ICS).
Question 2
The first step in selecting commercial refrigeration equipment for a new installation is to:
A) Compile a list of components already in inventory so that you can see what you will have to choose from.
B) Compile a list of component prices in order to determine how large a system you can afford.
C) Perform a heat load calculation to determine the required BTU capacity of the system.
D) Select the compressor because all other components will be sized to match it.
food web
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