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

Page 31
Image 31
Nortec NHTC, NHPC manual Brewing, Candy, Raw Material Storage, Ceramics, Cheese Curing

NHPC, NHTC specifications

The Nortec NHTC (Nortec High Temperature Charging) and NHPC (Nortec High Performance Charging) systems are cutting-edge solutions designed for optimal charging management, particularly in industrial and commercial environments. These systems are engineered to meet the high demands of battery charging, ensuring efficiency, reliability, and safety.

One of the main features of the Nortec NHTC and NHPC systems is their ability to handle a wide range of battery types and chemistries. This versatility makes them suitable for various applications, including electric vehicles, renewable energy storage, and specialized industrial equipment. The systems support lithium-ion, lead-acid, and other advanced battery technologies, enabling seamless integration into existing infrastructure.

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