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Basic Concepts

HVAC and Refrigeration Basics

Air conditioners take the warm air in a building and cycle it back in as cool air. In this manner an AC unit has two main functions – move air and refrigerate. Refrigeration works due to the thermal properties of expanding and compressing gas, or coolant. When the coolant is compressed it gets hot, this heat is dissipated by a condenser coil. The compressed coolant is allowed to expand, having the opposite effect – reduced temperature. The warm air in the building is moved over an evaporator coil and the heat in the air is transferred to the coolant. Cool
air is then pumped back into the building. This evaporation cycle happens over and over in the
AC or refrigeration unit.

Evaporation Cycle

  1. The compressor compresses cool refrigerant
    (aka Freon), causing it to become hot,

    pressure refrigerant.
  2. This hot gas runs through a set of coils so it can dissipate its heat, and it condenses
    into a liquid.
  3. The Freon liquid runs through an expansion valve, and in the process it evaporates to
    become cold,

    pressure refrigerant.
  4. This cold gas runs through a set of coils that
    allow the gas to absorb heat and cool
    down the
    inside the building.

Microwave Oven Basics

A microwave oven works by passing non-ionizing microwave radiation, usually at a frequency of 2.45 gigahertz (GHz)—a wavelength of 122 millimeters (4.80 in)—through the food. Microwave radiation is between common radio and infrared frequencies. Water, fat, and other substances in the food absorb energy from the microwaves in a process called dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. This molecular movement represents heat which is then dispersed as the rotating molecules hit other molecules and put them into motion. Microwave heating is more efficient on liquid water than on fats and sugars (which have a smaller molecular dipole moment), and also more efficient than on frozen water (where the molecules are not free to rotate). Microwave heating is sometimes explained as a resonance of water molecules, but this is incorrect: such resonance only occurs in water vapor at much higher frequencies, at about 20 GHz. Moreover, large industrial/commercial microwave ovens operating at the common large industrial-oven microwave heating frequency of 915 MHz—wavelength 328 millimeters (12.9 in)—also heat water and food perfectly well.

Let our Factory Trained Authorized Service Agents help you with your Tallahassee Cooking Equipment Repair needs today. We can provide Tallahassee Commercial HVAC, South Georgia Cooking Equipment Repair, and North Florida Commercial HVAC services.