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APPENDIX A. – Temperature Guidelines
The refrigerators should be operated according to the 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 Evalua-
tion Guidelines.
TABLE 1
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 confirmed field experience over
many years.
1.1 The installer is responsible for following the installation instruc-
tions and recommendations provided by the manufacturer for the
installation of each individual type refrigerator.
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
Reach-In
II. Closed Display Styles
Appendices
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 the manufacturer'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 recommenda-
tions.
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 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 refrigera-
tors will keep food at the FDA Food Code 1993 temperature for
potentially hazardous food.
1.1 The following recommendations are made for the purpose of
36
IGSV-ESC-0303
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