hussman FMSS-L operation manual Appendices, Appendix A. Temperature Guidelines

IGSS-FMSS-L-0708

Appendices

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 Evaluation Guidelines.

		Table 1
Type of Refrigerator		Typical Entering
		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 Recommendations

1.0Temperature 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.

1.1The installer is responsible for following the installation instructions and recommendations provided by Hussmann for the installation

of each individual type refrigerator.

1.2Refrigeration 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.

1.3A 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.

1.4The 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 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 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.

Appendix C. - Field Recommendations Recommendations for field evaluating the performance of retail food refrigerators

1.0The 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 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 potentially hazardous food.

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