Rev. 0308
23
data which, coupled with other observations, may be
used to determined whether a display refrigerator is
working as intended:
a) INSTRUMENT – A stainless steel stem-type ther-
mometer is recommended and it should have a
dial a minimum of 1 inch internal diameter. A test
thermometer scaled only in Celsius or dually
scaled in Celsius and Fahrenheit shall be accurate
to 1°C (1.8°F). Temperature measuring devices
that are scaled only in Fahrenheit shall be accu-
rate to 2°F. The thermometer should be checked
for proper calibration. (It should read 32°F when
the stem is immersed in an ice water bath).
b) LOCATION – The probe or sensing element of
the thermometer should be located in the air-
stream where the air first enters the display or
storage area, and not more than 1 inch away from
the surface and in the center of the discharge
opening.
c) READING – It should first be determined that the
refrigerator is refrigerating and has operated at
least one hour since the end of the last defrost
period. The thermometer reading should be made
only after it has been allowed to stabilize, i.e.,
maintain a constant reading.
d) OTHER OBSERVATIONS – Other observations
should be made which may indicate operating
problems, such as unsatisfactory product, feel/
appearance.
e) CONCLUSIONS – In the absence of any apparent
undesirable conditions, the refrigerator should be
judged to be operating properly. If it is determined
that such condition is undesirable, i.e., the prod-
uct is above proper temperature, checks should
be made for the following:
1.
Has the refrigerator been loaded with warm
product?
2.
Is the product loaded beyond the “Safe Load
Line” markers?
3.
Are the return air ducts blocked?
4.
Are the entering air ducts blocked?
5.
Is a dumped display causing turbulent air flow
and mixing with room air?
6.
Are spotlights or other high intensity lighting
directed onto the product?
7.
Are there unusual draft conditions (from
heating /air-conditioning ducts, open doors,
etc.)?
8.
Is there exposure to direct sunlight?
9. Are display signs blocking or diverting air-
flow?
10. Are the coils of the refrigerator iced up?
11. Is the store ambient over 75°F, 55% RH as set
forth in ASHRAE Standard 72 and ASHRAE
Standard 117?
12. Are the shelf positions, number, and size
other than recommended by the manufac-
turer?
13. Is there an improper application or control
system?
14. Is the evaporator fan motor/blade inopera-
tive?
15. Is the defrost time excessive?
16. Is the defrost termination, thermostat (if used)
set too high?
17. Are the refrigerant controls incorrectly ad-
justed?
18. Is the air entering the condenser above design
conditions? Are the condenser fins clear of
dirt, dust, etc.?
19. Is there a shortage of refrigerant?
20. Has the equipment been modified to use
replacements for CFC-12, CFC-502 or other
refrigerant? If so, have the modifications been
made in accordance with the recommenda-
tions of Hussmann’s equipment ? Is the refrig-
erator charged with the proper refrigerant
and lubricant? Does the system use the rec-
ommended compressor?
APPENDIX D. – RECOMMENDATIONS TO
USER -
1.0 Hussmann should provide instructions and recom-
mendations for proper periodic cleaning. The user will
be responsible for such cleaning, including the cleaning
of low temperature equipment within the compart-
ment and the cooling coil area(s). Cleaning practices,
particularly with respect to proper refrigerator un-
loading and warm-up, must be in accordance with
applicable recommendations.
1.1 Cleaning of non Gelato equipment should include a
weekly cleaning of the food compartment as a mini-
mum to prevent bacteria growth from accumulating.
Actual use and products may dictate more frequent
cleaning. Circumstances of use and equipment design
must also dictate the frequency of cleaning the display
areas. Weekly washing down of the storage compart-
ment is also recommended, especially for equipment
subject to drippage of milk or other liquids, or the
collection of vegetable, meat, crumbs, etc. or other
debris or litter. Daily cleaning of the external areas
surrounding the storage or display compartments
with detergent and water will keep the equipment
presentable and prevent grime buildup.
Appendices, Cont’d
