This is a 2-hour long lecture/lab combination class. Some of the time will be spent lecturing using academic course materials. The rest of the time will be spent in a lab setting practicing the application of skills learned in theory. This course will provide a study of commercial refrigeration systems from a service and installation perspective. This will include studies of supermarket systems, ice making equipment and restaurant/food service equipment. The course emphasis will include system charging techniques, maintenance, and troubleshooting. Prerequisite: REFG 201. (S)