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Rev. 0303
arriving at easily taken and understood data which, coupled with
other observations, may be used to determined whether a display
refrigerator is working as intended:
a) INSTRUMENT – A stainless steel stem-type thermometer is
recommended and it should have a dial a minimum of 1
inch internal diameter. A test thermometer scaled only in
Celsius or dually scaled in Celsius and Fahrenheit shall be
accurate to 1°C (1.8°F). Temperature measuring devices that
are scaled only in Fahrenheit shall be accurate to 2°F. The
thermometer should be checked for proper calibration. (It
should read 32°F when the stem is immersed in an ice
water bath).
b) LOCATION – The probe or sensing element of the thermom-
eter should be located in the airstream where the air first
enters the display or storage area, and not more than 1
inch away from the surface and in the center of the
discharge opening.
c) READING – It should first be determined that the refrigera-
tor is refrigerating and has operated at least one hour since
the end of the last defrost period. The thermometer reading
should be made only after it has been allowed to stabilize,
i.e., maintain a constant reading.
d) OTHER OBSERVATIONS – Other observations should be made
which may indicate operating problems, such as unsatisfac-
tory product, feel/appearance.
e) CONCLUSIONS – In the absence of any apparent undesirable
conditions, the refrigerator should be judged to be operating
properly. If it is determined that such condition is undesir-
able, i.e., the product is above proper temperature, checks
should be made for the following:
1. Has the refrigerator been loaded with warm product?
2. Is the product loaded beyond the "Safe Load Line" markers?
3. Are the return air ducts blocked?
4. Are the entering air ducts blocked?
5. Is a dumped display causing turbulent air flow and mixing
with room air?
6. Are spotlights or other high intensity lighting directed onto the
product?
7. Are there unusual draft conditions (from heating /air-condition-
ing ducts, open doors, etc.)?
8. Is there exposure to direct sunlight?
8. Are display signs blocking or diverting airflow?
9. Are the coils of the refrigerator iced up?
11. Is the store ambient over 75°F, 55% RH as set forth in
ASHRAE Standard 72 and ASHRAE Standard 117?
12. Are the shelf positions, number, and size other than recom-
mended by the manufacturer?
13. Is there an improper application or control system?
14. Is the evaporator fan motor/blade inoperative?
15. Is the defrost time excessive?
16. Is the defrost termination, thermostat (if used) set too high?
17. Are the refrigerant controls incorrectly adjusted?
Appendices, cont'd
18. Is the air entering the condenser above design conditions? Are
the condenser fins clear of dirt, dust, etc.?
19. Is there a shortage of refrigerant?
20. Has the equipment been modified to use replacements for
CFC-12, CFC-502 or other refrigerant? If so, have the
modifications been made in accordance with the recommen-
dations of the equipment manufacturer? Is the refrigerator
charged with the proper refrigerant and lubricant? Does the
system use the recommended compressor?
APPENDIX D. – Recommendations to user -
1.0 The manufacturer should provide instructions and recommendations
for proper periodic cleaning. The user will be responsible for such
cleaning, including the cleaning of low temperature equipment
within the compartment and the cooling coil area(s). Cleaning
practices, particularly with respect to proper refrigerator unloading
and warm-up, must be in accordance with applicable recommenda-
tions.
1.1 Cleaning of non frozen food equipment should include a weekly
cleaning of the food compartment as a minimum to prevent
bacteria growth from accumulating. Actual use and products may
dictate more frequent cleaning. Circumstances of use and equip-
ment design must also dictate the frequency of cleaning the
display areas. Weekly washing down of the storage compartment
is also recommended, especially for equipment subject to drippage
of milk or other liquids, or the collection of vegetable, meat,
crumbs, etc. or other debris or litter. Daily cleaning of the
external areas surrounding the storage or display compartments
with detergent and water will keep the equipment presentable and
prevent grime buildup.
1.2 Load levels as defined by the manufacturer must be observed.
1.3 The best preservation is achieved by following these rules:
a) Buy quality products.
b) Receive perishables from transit equipment at the ideal
temperature for the particular product.
c) Expedite perishables to the store's storage equipment to
avoid unnecessary warm-up and prolonged temperature
recovery. Food store refrigerators are not food chillers nor
can they reclaim quality lost through previous mishandling.
d) Care must be taken when cross merchandising products to
ensure that potentially hazardous vegetable products are not
placed in non refrigerated areas.
e) Display and storage equipment doors should be kept closed
during periods of inactivity.
f)
Minimize the transfer time of perishables from storage to
display.
g) Keep meat under refrigeration in meat cutting and processing
area except for the few moments it is being handled in
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