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Appendix A. - Temperature Guidelines
The refrigerators should be operated according to the
manufacturer’s published engineering specifications
for entering air temperatures for specific equipment
applications. Table 1 shows the typical temperature of
the air entering the food zone one hour before the start of
defrost and one hour after defrost for various categories
of refrigerators. Refer to Appendix C for Field Evaluation
Guidelines.
Table 1
Type of Refrigerator
Typical Entering
Air Temperature
I. OPEN DISPLAY
A. Non frozen:
1) Meat
28°F
2) Dairy/Deli
32°F
3) Produce
a. Processed
36°F
b. Unprocessed
45°F
B. Frozen
0°F
C. Ice Cream
-5°F
II. CLOSED DISPLAY
A. Non frozen:
1) Meat
34°F
2) Dairy/Deli
34°F
3) Produce
a. Processed
36°F
b. Unprocessed
45°F
B. Frozen
0°F
C. Ice Cream
-5°F
Single Deck Multi Deck Service Case
Reach-In
I. Open Display Styles
II. Closed Display Styles
Appendix B. - Application
Recommendations
1.0 Temperature performance is critical for controlling
bacteria growth. Therefore, the following
recommendations are included in the standard They
are based on confirmed field experience over many
years.
1.1 The installer is responsible for following the installation
instructions and recommendations provided by
Hussmann for the installation of each individual type
refrigerator.
1.2 Refrigeration piping should be sized according to
the equipment manufacturer’s recommendations
and installed in accordance with normal refrigeration
practices. Refrigeration piping should be insulated
according to Hussmann’s recommendations.
1.3 A clogged waste outlet blocks refrigeration. The
installer is responsible for the proper installation of the
system which dispenses condensate waste through
an air gap into the building indirect waste system.
1.4 The installer should perform a complete start-
up evaluation prior to the loading of food into the
refrigerator, which includes such items as:
a) Initial temperature performance, Coils should be
properly fed with a refrigerant according to manu
-
facturer’s recommendations.
b) Observation of outside influences such as drafts,
radiant heating from the ceiling and from lamps.
Such influence should be properly corrected or
compensated for.
c) At the same time, checks should be made of the
store dry-bulb and wet-bulb temperatures to as
-
certain that they are within the limits prescribed by
Hussmann.
d) Complete start-up procedures should include
checking through a defrost to make certain of its ad
-
equate frequency and length without substantially
exceeding the actual needs. This should include
checking the electrical or refrigerant circuits to
make sure that defrosts are correctly programmed
for all the refrigerators connected to each refrigera-
tion system.
e) Recording instruments should be used to check
performance.
Appendix C. - Field Recommenda-
tions
Recommendations for field evaluating the performance of
retail food refrigerators and hot cases
1.0
The most consistent indicator of
display
refrigerator performance is temperature of
the air entering the product zone (see Appendix A). In
practical use, the precise determination of return air
temperature is extremely difficult. Readings of return
air temperatures will be variable and results will be
inconsistent. The product temperature alone is not an
indicator of refrigerator performance.