26
Appendix A. - Temperature Guidelines
The refrigerators should be operated according to the manufacturer’s published engineering specifi cations for entering air
temperatures for specifi 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
Single Deck Multi Deck Service Case
Reach-In
I. Open Display Styles
II. Closed Display Styles
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 confi rmed fi 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 infl uences such as drafts, radiant heating from the ceiling and from lamps.
Such infl 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.
12. Appendices
