Appendix C . Field Recommendations, Appendices

Rev. 0505

Appendices

APPENDIX A . – TEMPERATURE

G U I D E L I N E S

R E F R I G E R A T E D

The refrigerators should be operated according to HussmannÕs 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.

TA B L E 1

TYPE OF

TYPICAL

ENTERING

R E F R I G E R A T O R

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

R E C O M M E N D A T I O N S

R E F R I G E R A T E D

1.0Temperature 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.

1.1The installer is responsible for following the installa- tion instructions and recommendations provided by

Hussmann for the installation of each individual type refrigerator.

1.2Refrigeration piping should be sized according to HussmannÕs equipment recommendations and installed in accordance with normal refrigeration practices. Refrigeration piping should be insulated according to HussmannÕs recommendations.

1.3A 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.

1.4The 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 HussmannÕs 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

1.0The 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.

1.1The following recommendations are made for the

2 1