Stranger Things: HVAC edition

In this episode of Taking the Temperature of HVACR, host Jamie Kitchen sits down with Ricardo Schneider to trace the remarkable rise of Turbocor® from a risky oil-free compressor concept in Australia to a global standard in high-efficiency chillers and data centers. Ricardo shares insider stories about visionary founder Ron Conry, early struggles with funding and technology, the pivotal backing from Danfoss, tough calls like walking away from retrofit contractors, and the creation of a new business model built around lifecycle energy savings. From relocating teams across continents to pioneering magnetic bearing technology and helping power today’s hyperscale data centers, this conversation offers a rare, behind-the-scenes look at how one disruptive idea reshaped an entire segment of the HVAC industry.

In this episode of Taking the Temperature, Jorg flips roles and interviews Jamie and John about the “middle child” of HVAC: humidity. They unpack dew point, dry bulb vs. wet bulb, relative vs. absolute humidity, why 25°C can feel amazing or miserable, and how air conditioning, dehumidifiers, evaporative coolers, and chilled-water systems really manage hidden heat. Along the way, they share real-world stories—from fogged glasses and soggy shirts to freezing supermarkets and damp basements—and explain how poor humidity control can lead to discomfort, inefficiency, and even mold inside your walls.

In this episode of Taking the Temperature of HVACR, host Jamie Kitchen sits down with Matthieu Stoll to explore how modern heat pumps are reshaping residential, multifamily, and commercial heating. They break down what a heat pump is, how it differs from traditional air conditioning and boilers, and why today’s technology can reliably provide comfort even at -20°C, covering comfort heat pumps for space heating and domestic hot water, the importance of water temperatures, lift, and compression ratio for efficiency, and how vapor injection enables low-ambient operation. The conversation also looks at emerging microchannel heat exchangers, the shift to new A2L and natural refrigerants like propane and CO₂, and how policy, energy prices, and decarbonization goals are accelerating heat pump adoption across Europe and North America—offering a clear,

In this episode of “Taking the Temperature of HVAC,” Jamie Kitchen is joined by John Broughton and Jörg Saar to swap their strangest refrigeration and HVAC stories from the field—from diagnosing systems by sound and touch, to mystery refrigerants, water-filled chillers, oversized solenoid valves, and wildly improvised installations. Along the way they revisit old-school practices with legacy refrigerants, discuss how design oversights and poor evacuation procedures can wreck systems, and highlight what these “Stranger Things” taught them about troubleshooting, safety, and the evolution of best practices in the industry.

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.