IGIC-RMID-0109
32
APPENDIX A. – Temperature Guidelines
Refrigerated
The refrigerators should be operated according to Hussmann’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
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
ServiceCase
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
°
.
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
°
.
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 instruc-
tions 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. 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 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
2. Indicator lamps on control panel(s) are working
3. Auto-fill is functioning properly (Service cases)
4. Hot Griddles are functioning.
APPENDIX C. – Field Recommendations -
Refrigerated
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 ofthe air entering the product zone (Refrigerated
see Diagram 1, Appendix A). In practical use, the precise
determination of return air temperature is extremely difficult.
Appendices
Summary of Contents for RMID
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