I did residential for 2 years, got bored and went into restaurant commercial starting last week. Me and the guy that’s training me have came up on a few walk in freezers and coolers on service calls. And I’m starting the understand the basics of pump downs and fan delays and defrost clocks and stuff. But one thing that confuses me is, how is full vapor making it back to the compressor with such a low heat load across the evaporator coil? Wouldn’t that make the refrigerant not boil off completely and get some liquid into the compressor. I know in residential heat pumps, we have accumulators for this kind of thing. But the refrigeration units we’ve looked at don’t have them. Is there any major tips you guys can give me for being new into walk in refrigeration?