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Appendix A. - Temperature
Guidelines
The refrigerators should be operated according to the
manufacturer'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.
Type of Refrigerator
I. OPEN DISPLAY
A. Non frozen:
1) Meat
2) Dairy/Deli
3) Produce
a. Processed
b. Unprocessed
B. Frozen
C. Ice Cream
II. CLOSED DISPLAY
A. Non frozen:
1) Meat
2) Dairy/Deli
3) Produce
a. Processed
b. Unprocessed
B. Frozen
C. Ice Cream
Single Deck
Multi Deck
I. Open 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 confi rmed fi eld 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.
12. Appendices
Table 1
Typical Entering
Air Temperature
28°F
32°F
36°F
45°F
0°F
-5°F
34°F
34°F
36°F
45°F
0°F
-5°F
Service Case
II. Closed Display Styles
1.2 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 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 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.
Reach-In
Appendix C. - Field
Recommendations
Recommendations for fi eld 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 (see Appendix A). In
practical use, the precise determination of return
air temperature is extremely diffi cult. Readings of
return air temperatures will be variable and results
will be inconsistent. The product temperature
alone is not an indicator of refrigerator
performance.
29
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