In this case study, students are asked to design a new refrigeration system for a company that stores produce. Students will need to consider various aspects of refrigeration system design, such as single- versus multi-stage, size, operating temperatures and pressures, cooling load, compressor efficiency, overall system efficiency, and cost. An Excel spreadsheet is provided for students to design their system (see Supplemental Materials).  All calculations are performed by the spreadsheet; students input their desired values.  After the refrigeration system is designed to the satisfaction of the students, they are asked to discuss why they chose their specific operating parameters. This case study is appropriate for food engineering, food processing, and introductory heat transfer courses.