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Tips for Quick Selection Guide
Walk- In Cooler Box Load Parameter
1. 95ºF. ambient air temperature surrounding box.
2. 4” Styrene (R=16.7, K=0.24) walls/ceilling, 6” concrete slab floor.
3. Average product load with 5ºF. pull down in 24 hours.
4. BTUH load based on 16-18 hour compressor run time for 35ºF.
box (timer recommended) +20 hours for 30ºF. box.
5. See Table C for adjustment to box load for glass doors.
6. For 80ºF. ambient temp. surrounding box, deduct 12%.
7. For 4” Urethane walls+ceiling, 6” concrete slab floor deduct 12%.
8. For 10’ ceiling height add 10%.
9. For additional BTUH load for product cooling see Table A.
Walk-In Freezer Box Load Parameters
1. 95ºF. ambient air temperature surrounding box.
2. 4” Urethane (R=25, K=0.16) walls, c floor.
3. Average product load with 10 degree pull down in 24 hours.
4. BTUH load based on 18 hour compressor run time.
5. See Table C for adjustment to box load for glass doors.
6. For 80ºF. ambient air temp. surrounding box, deduct 12%.
7. For 20 hour compressor run time (light frost load) in lieu of 18
hour run time, deduct 11%
8. For 10’ ceiling height add 10%
9. For additional BTUH load for product freezing, refer to Table D
Specific Heat
10 Degree Pull down BTUH Load for Indicated
Product
Above lbs of Product per 24 Hours
Freezing
500
1000
1500
2000
3000
5000
Beef
0.72
240
480
720
960
1440
2400
Pork
0.53
177
353
530
706
1060
1767
Veal & Lamb
0.76
253
506
760
1012
1520
2533
Poultry
0.79
263
526
790
1053
1580
2633
Seafood
0.80
267
533
800
1066
1600
2667
Vegetables
0.92
307
613
920
1226
1840
3067
Bakery Food
0.74
247
494
740
988
1480
2467
Beer
1
333
666
1000
1333
2000
3333
Table A
Product Cooling Loads for Walk-In Coolers
(24 hour pull down/18 hour compressor operation) 24% safety factor added to loads to allow for service.
For product pull down greater than 10 degrees, divide pull down
temperature by 10. Multiply this number by the BTUH shown on
Table A, then add to Box Load
Floor
Approx. 65% R.H.
SQ FT
Room Temp.
55ºF.
50ºF.
100
93
105
200
88
99
300
85
95
400
81
90
500
78
87
600
75
85
700
72
81
800
69
78
900
67
75
1000
65
73
1200
62
69
Room Loads based on continuous
operation and includes allowance
for average number of personnel,
processing equipment, etc., with
glass panel in one wall and walls
and ceiling insulated with 3” of
styrene with box located in air
conditioned area. Evaporator
should be low outlet velocity type
to avoid drafts and should be
selected for continuous operation
and not less than 30ºF. evap. temp.
Table B
Meat Cutting/Prep Room Load
(BTU/HR/SQ FT of floor area)
Table C
Glass Door Loads
Box
BTU per
Temperature
Door
+35
1060
+30
960
0
1730
-10
1730
-20
1730
* Adjusted for 16-18 hour run time. Multiply number of doors
times door load above and add to box load.
Spec. Heat
Latent
Freezer
Product BTU/lb/Deg. F. Heat
Temp. -10ºF. Freezer Temperature BTUH for Indicated lbs. Prod/Day
32 +
32 -
BTU/lb.
(F)
100
300
750
1000
1500
3000
Beef
0.72
0.40
95
29
790
2370
5925
7900
11850
23700
Pork
0.53
0.32
60
28
523
1571
3926
5235
7853
15710
Veal & Lamb
0.76
0.45
100
28
841
2524
6311
8414
12621
25240
Poultry
0.79
0.42
106
27
878
2636
6590
8787
13181
26360
Seafood
0.80
0.43
110
28
906
2719
6797
9063
13595
27190
Vegetables
0.92
0.47
130
30
1053
3159
7898
10530
15795
31590
Bakery Foods
0.74
0.34
53
20
520
1560
3900
5200
7800
15600
Table D
Product Freezing Loads for Walk-In Freezers
Freezing loads based on product entering at 40ºF. maximum.
For a specific pull down time, the product load BTU/hr. may be
adjusted by multiplying the above loads by 24 and dividing by
the specific pull down time in hours. To adjust for 0ºF. freezer
temperature, multiply the above loads by 0.97, and for -20ºF.
freezer, multiply by 1.04.
