10 Jul 2019
In the last few months, the IOR Technical Committee and Service Engineers Section have issued a mixture of new guidance notes and updates to existing titles on various topics including pressure switches and fixed refrigerant detection systems, to keep members up to date with the latest technical developments in the sector.
The IOR catalogue of good practice guides (GPG) for technicians and service engineers also continues to grow – with around 200 short bulletins currently available to members on the website.
All publications are available at https://www.ior.org.uk/buy-documents. Non-members can access these publications which are priced individually. There is a charge for the Conference Proceedings but all of the other publications are free to download from the website for IOR members and Service Engineers Section subscribers.
26 Jan 2026
The SC2 Cool project, which counts the IOR as a strategic partner, has been highlighted in the UK Government’s International Education Strategy as a case study within the theme “Championing the UK as a Global Leader in Research, Science and Technology”.
21 Jan 2026
As part of its commitment to decarbonisation, the UK Government has launched a consultation to understand what alternative technologies are available across different types of domestic and non-domestic buildings to ensure consumers have a choice of suitable low-carbon heating technology options.
20 Jan 2026
How could waste heat and minewater transform district heating and cooling? Join Ted Perry Award winner Eshagh Goudarzi for a session exploring the potential of these low‑carbon thermal energy sources for heating and cooling.
14 Jan 2026
It's all in the latest IOR Newsletter! This issue includes technical updates, progressing the skills objectives and tips on how to make the most of your membership including how to apply for Engineering Council registration.
6 Jan 2026
The organising committee is delighted to announce that broadcaster Cally Beaton will be this year’s after-dinner speaker at the IOR Annual Dinner.