The hidden costs of oversized HVAC equipment

In this episode of Taking the Temperature of HVAC, Jamie Kitchen sits down with John and Jorg to unpack the real-world differences between TXVs (thermal expansion valves) and EEVs (electronic/electric expansion valves) in commercial refrigeration and air conditioning. They break down how each valve controls superheat, the balance of forces inside a TXV, and why concepts like pump down, minimum stable superheat (MSS), and maximum operating pressure (MOP) matter for system reliability and compressor protection. Along the way, they share field stories about liquid hammer, early electronic controllers, variable-speed compressors, and why EEVs offer powerful flexibility—but can’t rescue a poorly designed system.

Oversizing HVAC and refrigeration equipment might seem like the “safe” choice—but it can quietly destroy efficiency, product quality, and component life. In this episode of Taking the Temperature of HVACR, Jamie Kitchen, John Broughton, and Jörg Saar discuss how to properly size compressors, evaporators, condensers, valves, and piping; what really happens when systems are too big or too small; and why balance points, humidity control, and ambient conditions matter more than most people think. Packed with real-world examples—from flower rooms and walk‑in coolers to grain drying and variable‑speed systems—this conversation shows why “don’t oversize your equipment” is more than just a rule of thumb.

In this episode of Taking the Temperature of HVACR, Jamie Kitchen is joined by John Broughton and Jorg Saar to break down the essentials of cold rooms, walk-in boxes, and refrigeration design, covering everything from the difference between holding and blast freezing, to airflow, evaporator placement, refrigerant choices, safety considerations, defrost strategies, and practical installation challenges. Packed with real-world examples and expert insights, this episode offers a clear and engaging look at what it really takes to design and operate efficient walk-in refrigeration systems.

In this episode of Taking the Temperature of HVAC, Jamie Kitchen sits down with John Broughton and Jorg Saar to explore the fascinating history of refrigerants—from harvested ice, water, ammonia, and CO2 to CFCs, HCFCs, HFCs, and today’s low-GWP alternatives. The conversation traces how refrigeration evolved from ice houses and early evaporative cooling to mechanical systems in homes, factories, ships, and supermarkets. Along the way, the team shares stories from the field, reflects on the rise and fall of refrigerants like R-12, R-22, R-11, and R-502, and discusses why the industry is once again adapting to a new generation of refrigerants, including propane, CO2, R-32, and A2Ls. It’s a practical, entertaining look at how the past continues to shape the future of HVAC—and why understanding refrigerant history matters more than ever.

In this episode of Taking the Temperature of HVACR, host Jamie Kitchen joins Jorg and John to discuss how supermarkets can reclaim “waste heat” from their refrigeration systems to tackle humidity issues (foggy glass doors, dripping condensate, slippery floors) while improving comfort and efficiency. They explain how compressor heat can be reused for reheat during dehumidification, domestic hot water, and even full space heating—sometimes eliminating the need for gas boilers—then share a real-world example of a European supermarket that heats itself year-round and can export surplus heat to a district heating network.

Host Jamie Kitchen and guest Jorg Saar compare CO₂ with A2L/HFO-HFC blends and A3 options like propane (R290), explaining why CO₂ isn’t new, what transcritical operation means, and why CO₂ can excel at heat recovery (especially in supermarkets). They also cover the tradeoffs—high pressures and added complexity for CO₂ versus flammability considerations for A2Ls/hydrocarbons—concluding there’s no one-size-fits-all refrigerant; the best choice depends on the application.

In this episode of Taking the Temperature on HVAC/R, host Jamie Kitchen talks with Jason Kollman (Danfoss Turbocor®) about what makes oil-free, magnetic-bearing centrifugal compressors unique—from Turbocor’s origins to how the “computer-like” compressor design delivers high efficiency, stable performance over time, and low maintenance. They cover real-world application and commissioning considerations, training and service support, new remote monitoring via Turbocor® Cloud, and where the technology is heading—especially for data center cooling, wider ambient operation, lower-GWP refrigerants, and emerging opportunities like heat recovery and heat pumps.

In this episode, our host, Jamie Kitchen sits down with Jorg and John to unpack the real difference between pressure controls and pressure safety devices in HVACR. From fan cycling and pump-down controls to high-pressure cut-outs and manual resets, they share real-world stories from the field—what fails, why it fails, and how proper controls and safety can prevent expensive damage and dangerous situations. Perfect for technicians and engineers who want a clearer, practical understanding of how pressure switches really protect a system. 

Host Jamie Kitchen welcomes product expert Christina Kjar to discuss how individual room controls are transforming the way we heat our homes and buildings. They dive into the differences between mechanical and electronic thermostatic radiator valves, the growing role of underfloor heating, and the real-world benefits of balanced, efficient systems. Discover why personalized comfort isn’t just a luxury — it’s the key to smarter, more sustainable heating. 

Host Jamie Kitchen is joined by regulars Jorg and John to unpack how HVACR changes when the system moves. From vibration, oil management, and compressor mounting to multi-temp trailers, EPRs, and face-seal serviceability, they tour trucks, buses, trains, and reefer containers (yes, how ships power them). You’ll hear diesel vs. battery drives, why hoses mean more filter-drier swaps, and practical do’s & don’ts for manifolded racks—a lively, nerdy ride through the cold chain.