IGSSB-SHVSS-0302
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APPENDIX A. – TEMPERATURE
GUIDELINES
REFRIGERATED
The refrigerators should be operated according to
Hussmann’s published engineering specifications for enter-
ing 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
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 recommen-
dations are included in the standard. They are based on
confirmed field experience over many years.
1.1 The installer is responsible for following the installa-
tion 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 in-
staller 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 refrig-
erator, 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 as-
certain 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 substan-
tially exceeding the actual needs. This should
include checking the electrical or refrigerant cir-
cuits 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 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 1993 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 1993 temperature for poten-
tially hazardous food.
1.1 The following recommendations are made for the
APPENDICES
