Q3-DC 0907
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APPENDIX A. – Temperature Guidelines
Refrigerated
The refrigerators should be operated according to Huss-
mann’s published engineering specifi cations for entering
air temperatures for specifi c 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
TYPICAL ENTERING
REFRIGERATOR
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
Refrigerated
1.0 Temperature performance is critical for controlling
bacteria growth. Therefore, the following recom-
mendations are included in the standard. They are
based on confi rmed fi eld experience over many
years.
1.1 The installer is responsible for following the instal-
lation instructions and recommendations provided
by Hussmann for the installation of each individual
type refrigerator.
1.2 Refrigeration piping should be sized according to
Hussmann’s equipment 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
Hussmann’s recommendations.
b) Observation of outside infl uences such as
drafts, radiant heating from the ceiling and
from lamps. Such infl uence 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 refrig-
erant 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.
APPENDIX C. – Field Recommendations -
Refrigerated
Recommendations for fi eld evaluating the performance of retail food refrigerators
and hot cases
1.0 The most consistent indicator of display refrigera-
tor performance is temperature of the air entering
the product zone (Refrigerated see Diagram 1, Ap-
pendix A). In practical use, the precise determina-
tion of return air temperature is extremely diffi cult.
Readings of return air temperatures will be vari-
able and results will be inconsistent. The product
temperature alone is not an indicator of refrigerator
performance.
NOTE: Public Health will use the temperature of
the product in determining if the refrigerator will be
allowed to display potentially hazardous food. For
the purpose of this evaluation, product temperature
Appendices
