Nortec NHTC, NHPC manual 10-10, Page 23

Table 7. Design Indoor Conditions For Various Places, Products and Processes

		Temperature			Relative
Product and/or Process					Humidity
					%RH
		°F		°C
Abrasives Manufacturing		78		25		50
Bowling Alleys	73	– 75	23	– 24	50	– 55
Billiard Rooms	73	– 75	23	– 24	40	– 50
Bread	70	– 80	21	– 27		60
Flour and Powdered Product Storage
Fermentation (Bread Dough)		80		27		75
Retarding of Doughs	32	– 40	0	– 4		85
Final Proof	95 – 120		35	– 49	85	– 90
Counterflow Cooling		75		24	80	– 85
Brewing
Hop Storage	29	– 32	2	– 0	50	– 60
Yeast Culture Room		--		--		80
Candy	55	– 62	13	– 17	45	– 55
Chocolate Pan Supply Air
Enrober Room	80	– 85	27	– 29	25	– 30
Chocolate Cooling Tunnel Supply Air	40	– 45	4	– 7	70	– 85
Hand Dippers		62		17		45
Moulded Goods Cooling	40	– 45	4	– 7	70	– 85
Chocolate Packing Room and Finished Stock Storage		65		18		50
Centers Tempering Room	75	– 80	24	– 27	30	– 35
Marshmallow Setting Room	75	– 78	24	– 26	40	– 45
Grained Marshmallow (deposited in starch) Drying	110			43		40
Gum (deposited in starch) Drying	125	– 150	52	– 66	15	– 25
Sanded Gum Drying	100			38	25	– 40
Gum Finished Stock Storage	50	– 65	10	– 18		65
Sugar Pan Supply Air (engrossing)	85 – 105		29	– 41	20	– 30
Polishing Pan Supply Air	70	– 80	21	– 27	40	– 50
Pan Rooms	75	– 80	24	– 27	30	– 35
Nonpareil Pan Supply Air	100	– 120	38	– 49		20
Hard Candy Cooling Tunnel Supply Air	60	– 70	16	– 21	40	– 55
Hard Candy Packing	70	– 75	21	– 24	35	– 40
Hand Candy Storage	50	– 70	10	– 21		40
Caramel Rooms	70	– 80	21	– 27		40
Raw Material Storage		45		7	65	– 75
Nuts (insect)
Nuts (rancidity)	34	– 38	1	– 3	65	– 75
Eggs		30		-1	85	– 90
Chocolate (flats)		65		18		50
Butter		20		-7	65	– 75
Dates, Figs, etc.	40	– 45	4	– 7
Corn Syrup	90 – 100		32	– 38		–
Liquid Sugar	75	– 80	24	– 27	30	– 40
Comfort Air Conditioners	75	– 80	24	– 27	50	– 60
Ceramics	110 – 150		43	– 66	50	– 90
Refractory
Molding Room		80		27	60	– 70
Clay Storage	60	– 80	16	– 27	35	– 65
Decalcomania Production and Decorating room	75	– 80	24	– 27		48
Cereal Packaging	75	– 80	24	– 27	45	– 50
Cheese Curing
Cheddar	45	– 55	7 – 13		85	– 90
Swiss		60		16	80	– 85
Blue	48	– 50	9 – 10			95
Brick	60	– 65	16	– 18		90
Limburger	60	– 65	16	– 18		95
Camembert	53	– 59	12	– 15		90

10-10

Page 23 2008-10-01