Rev. 0508
5
Appendices
Appendix A. - Temperature Guidelines - Refrigerated
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
Type of Refrigerator
Typical entering
Air Temperature
I. OPEN DISPLAY
A. Non frozen:
1) Meat
8°F
) Dairy/Deli
3°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
) 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
Hot
1.0 Hot cases are tested to maintain all hot food at 140°
- 150°F. These cases are not designed to heat up or
cook food. It is the user’s responsibility to stock the hot
food cases immediately after the cooking of the food
with a pulp temperature of at least 150° to 160°F.
Appendix B. - Application Recommendations -
Refrigerated
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. 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
manufacturer’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 ascertain 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 adequate 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 refrigeration
system.
e) Recording instruments should be used to
check performance.
Hot Food
1.0 The installer should perform a complete start-up
evaluation prior to the loading of food into the hot
food case, which includes such items as:
a) Initial temperature performance, Griddles and
Hot Wells.
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) Complete start-up procedures should include:
1. Heat / display lamps are lighting
. Indicator lamps on control panel(s) are working
3. Auto-fill is functioning properly (Service cases)
4. Hot Griddles are functioning.
