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Engineering R&D

Making ammonia safer and more efficient in refrigeration applications

Borne out of necessity, new ammonia refrigeration technology uses 1 percent of the refrigerant quantity of previous systems and increases efficiency.

By Wayne Labs, Senior Contributing Technical Editor

Not all refrigerated food and beverage warehouses have the luxury of being located away from people in wide-open spaces next to an interstate and a railroad spur. Many are located in congested downtown areas or suburban areas with sprawl in every direction. Why should location matter? Imagine a worst-case scenario where 10,000 pounds or more of dangerous ammonia gas burst forth into the surrounding neighborhood due to a catastrophic leak caused by equipment failures … or even worse, an extreme weather event.

While new government safety regulations are attempting to limit the amount of ammonia at any one location, this reduction presents a real challenge to architects and builders who are constructing bigger and bigger refrigerated/frozen warehouses, with interior spaces that often exceed 5 million cubic feet. While an ammonia-based refrigeration system that uses a lot less refrigerant would be a safe solution,  achieving a workable design has been akin to the search for the Holy Grail—that is, until recently.

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Food Plant Openings and Expansions June 2025

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