Heatcraft Refrigeration Products H-ENGM0806 Tips for Quick Selection Guide, Table B, Table D

Tips for Quick Selection Guide

Walk- In Cooler Box Load Parameter

1.95ºF. ambient air temperature surrounding box.

2.4” Styrene (R=16.7, K=0.24) walls/ceilling, 6” concrete slab floor.

3.Average product load with 5ºF. pull down in 24 hours.

4.BTUH load based on 16-18 hour compressor run time for 35ºF. box (timer recommended) +20 hours for 30ºF. box.

5.See Table C for adjustment to box load for glass doors.

6.For 80ºF. ambient temp. surrounding box, deduct 12%.

7. For 4” Urethane walls+ceiling, 6” concrete slab floor deduct 12%.

8.For 10’ ceiling height add 10%.

9.For additional BTUH load for product cooling see Table A.

Walk-In Freezer Box Load Parameters

1.95ºF. ambient air temperature surrounding box.

2.4” Urethane (R=25, K=0.16) walls, ceiling + floor.

3.Average product load with 10 degree pull down in 24 hours.

4.BTUH load based on 18 hour compressor run time.

5.See Table C for adjustment to box load for glass doors.

6.For 80ºF. ambient air temp. surrounding box, deduct 12%.

7.For 20 hour compressor run time (light frost load) in lieu of 18 hour run time, deduct 11%

8.For 10’ ceiling height add 10%

9.For additional BTUH load for product freezing, refer to Table D

Table A

Product Cooling Loads for Walk-In Coolers

(24 hour pull down/18 hour compressor operation) 24% safety factor added to loads to allow for service.

	Specific Heat		10 Degree Pull down BTUH Load for Indicated
Product	Above		lbs of Product per 24 Hours
	Freezing	500	1000	1500	2000	3000	5000
Beef	0.72	240	480	720	960	1440	2400
Pork	0.53	177	353	530	706	1060	1767
Veal & Lamb	0.76	253	506	760	1012	1520	2533
Poultry	0.79	263	526	790	1053	1580	2633
Seafood	0.80	267	533	800	1066	1600	2667
Vegetables	0.92	307	613	920	1226	1840	3067
Bakery Food	0.74	247	494	740	988	1480	2467
Beer	1	333	666	1000	1333	2000	3333

For product pull down greater than 10 degrees, divide pull down temperature by 10. Multiply this number by the BTUH shown on Table A, then add to Box Load

Table B
Meat Cutting/Prep Room Load			(BTU/HR/SQ FT of floor area)
Floor	Approx. 65% R.H.
	Room Temp.
SQ FT
	55ºF.	50ºF.	Room Loads based on continuous
100	93	105	operation and includes allowance
200	88	99	for average number of personnel,
300	85	95	processing equipment, etc., with
400	81	90	glass panel in one wall and walls
500	78	87	and ceiling insulated with 3” of
600	75	85	styrene with box located in air
700	72	81	conditioned area. Evaporator
800	69	78	should be low outlet velocity type
900	67	75	to avoid drafts and should be
1000	65	73	selected for continuous operation
1200	62	69	and not less than 30ºF. evap. temp.

Table C

Glass Door Loads

Box	BTU per
Temperature	Door
+35	1060
+30	960
0	1730
-10	1730
-20	1730

*Adjusted for 16-18 hour run time. Multiply number of doors times door load above and add to box load.

Table D

Product Freezing Loads for Walk-In Freezers

	Spec. Heat		Latent	Freezer
Product	BTU/lb/Deg. F.Heat		Temp.	-10ºF. Freezer Temperature BTUH for Indicated lbs. Prod/Day
	32 +	32 -	BTU/lb.	(F)	100	300	750	1000	1500	3000
Beef	0.72	0.40	95	29	790	2370	5925	7900	11850	23700
Pork	0.53	0.32	60	28	523	1571	3926	5235	7853	15710
Veal & Lamb	0.76	0.45	100	28	841	2524	6311	8414	12621	25240
Poultry	0.79	0.42	106	27	878	2636	6590	8787	13181	26360
Seafood	0.80	0.43	110	28	906	2719	6797	9063	13595	27190
Vegetables	0.92	0.47	130	30	1053	3159	7898	10530	15795	31590
Bakery Foods	0.74	0.34	53	20	520	1560	3900	5200	7800	15600

Freezing loads based on product entering at 40ºF. maximum. For a specific pull down time, the product load BTU/hr. may be adjusted by multiplying the above loads by 24 and dividing by

the specific pull down time in hours. To adjust for 0ºF. freezer temperature, multiply the above loads by 0.97, and for -20ºF. freezer, multiply by 1.04.

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