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APPENDIX A. – Temperature Guidelines
Refrigerated
The refrigerators should be operated according to Hussmann’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
TYPICAL ENTERING
REFRIGERATOR
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
Refrigerated
1.0 Temperature 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.
1.1 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 Hussmann’s
equipment 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 Hussmann’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 ASCSertain 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 -
Refrigerated
Recommendations for field 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 (Refrigerated see
Diagram 1, 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.
1.1 The following recommendations are made for the purpose of arriving
at easily taken and understood data which, coupled with other
observations, may be used to determined whether a display refrigera-
tor is working as intended:
a) INSTRUMENT – A stainless steel stem-type thermometer is
recommended and it should have a dial a minimum of 1 inch
internal diameter. A test thermometer scaled only in Celsius or
Appendices
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