IGFP-RGSSFP-0408
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Appendices
APPENDIX A. - Temperature Guidelines
The refrigerators should be operated according to
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
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
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. Refrigeration piping should be sized according to
HUSSMANN equipment recommendations and
installed in accordance with normal refrigeration
practices. Refrigeration piping should be insulated
according to HUSSMANN 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 the manufacturer.
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.
APPENDIX C. - Field Recommendations
Recommendations for field evaluating the performance of
retail food refrigerators and hot cases.
1.0 The most consistent indicator of display
refrigerator performance is the temperature of
the air entering the product zone (Refrigerated
see Diagram 1, 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.
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 above the FDA Food Code 2005
temperature for potentially hazardous food will
be the first indication that an evaluation should
be performed. It is expected that all refrigerators
will keep food at the FDA Food Code 2005
temperature for potentially hazardous food.
