20
Appendix A. - Temperature Guidelines
The refrigerators should be operated according to the
manufacturer’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 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.
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 fi 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 diffi 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 fi 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.
Appendices
