Refrigeration Equipment

A category of equipment designed for preserving food and various goods by maintaining low temperatures. It primarily consists of a compressor, expansion valve, evaporator, condenser, and associated accessories and piping.

Based on vapor-compression or absorption refrigeration cycles, it transfers heat through the phase change of a refrigerant. The cycle involves the refrigerant absorbing heat and evaporating in the evaporator, being compressed into a high-temperature gas, releasing heat and condensing in the condenser, and finally being throttled back to a low-temperature liquid to repeat the process.

Widely used in supermarkets, restaurants, cold storage warehouses, and food processing plants.