Hussmann ISLA Series - Appendices

49
21. Appendices
Appendix A. - Temperature Guidelines
The refrigerators should be operated according to the
manufacturer’s published engineering speci! cations
for entering air temperatures for speci! c 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
Appendix B. - Application Recommendations
1.0 Temperature performance is critical for controlling
bacteria growth. Therefore, the following
recommendations are included in the standard
They are based on con! rmed ! eld experience
over many years.
1.1 The installer is responsible for following the
installation instructions and recommendations
provided by Hussmann for the installation of each
individual type refrigerator.
1.2 Refrigeration 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.
1.3 A 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.
1.4 The 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 in" uences such as
drafts, radiant heating from the ceiling and
from lamps. Such in" uence 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 ! eld evaluating the performance
of retail food refrigerators and hot cases
1.0 The 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 dif! cult. 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
! rst 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.