PROGRAMS for REFRIGERATION & AIR CONDITIONING PROFESSIONALS by MISTRAL


TRAINING

It is stressed that topics are presented in the context of use of Expert System Software and not for teaching the subject of Refrigeration. Delegates for Mistral's Training sessions are expected to possess at least a rudimentary knowledge of the principles of Refrigeration.



Training Topics (2 day Course).

Access Registration Code
Air Boundary Layer
Air Change Rates
Albedo Factor
Beer and Wine Cellars
Blast Chilling and Blast Freezing
British Thermal Unit
Compressor Packs
Computer Misuse Act 1990
Computer Operating System issues
Condensation
Condensers
Conductivity
Customising program settings
Darcy Weisbach system of pipe sizing
Database editing and management
Default program settings
De-Frost Cycle
De-Frost Systems
Dew Point
Diurnal Cycle
Dual Risers
Dynamic Error Trapping
Energy (understanding of)
Evaporators
Expansion Valves
Experimentation by cloning for economy
Exporting data
Fan Load
File saving and retrieval
Focused Help Page system
Food Pathalogical issues
Heat
Heat Transfer Coefficient
Heater Mats
Help Pages (dynamic linking)
Humidity
Installing and removing computer programs
Insulation Properties
K Factor
Kelvin Scale
Latent Heat
Licensing and Copyright issues
Load Calculation explored
Meteorology
Miscellaneous Loads
Mollier diagram
Multiple rooms and 'Zoning'
Pathological matters of food storage
Presentation reports
Pressure Drop in pipework
Pressure Drop pipe length equivalence
Pressure Relief Valve
Product Load
Program Manuals
Program Navigation and 'Intelligent Logic' principles
Properties of materials
Psychrometrics
Quality Assurance procedures and the role of software
Quotations to meet prospect specifications and to help win orders
RAC equipment nominal conditions (standard conditions ratings to EN 328)
Radiation
Rankine Scale
Reflectance
Refrigerant Pipesizing
Refrigeration Cycle
Resistivity
Right Clicking (and everything that is revealed!)
Ring Mains
Running Load
Saturated Suction Temperature
Short cuts
Special Feature codes and input limit over-rides
Specific Heat
Temperature
The Balance Point
Thermodynamic and physical properties of perishable materials
U Value
Units, constants, factors and empirical values