Rev.0109
33
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
refrigerator 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
dually scaled in Celsius and Fahrenheit shall be accurate to 1
°
C
(1.8
°
F). Temperature measuring devices that are scaled only in
Fahrenheit shall be accurate to 2
°
F. The thermometer should
be checked for proper calibration. (It should read 32
°
F when
the stem is immersed in an ice water bath).
b) LOCATION – The probe or sensing element of the thermometer
should be located in the airstream where the air first enters
the display or storage area, and not more than 1 inch away
from the surface and in the center of the discharge opening.
c) READING – It should first be determined that the refrigerator
is refrigerating and has operated at least one hour since the
end of the last defrost period. The thermometer reading should
be made only after it has been allowed to stabilize, i.e.,
maintain a constant reading.
d) OTHER OBSERVATIONS – Other observations should be made
which may indicate operating problems, such as unsatisfactory
product, feel/appearance.
e) CONCLUSIONS – In the absence of any apparent undesirable
conditions, the refrigerator should be judged to be operating
properly. If it is determined that such condition is undesirable,
i.e., the product is above proper temperature, checks should be
made for the following:
1. Has the refrigerator been loaded with warm product?
2. Is the product loaded beyond the “Safe Load Line” markers?
3. Are the return air ducts blocked?
4. Are the entering air ducts blocked?
5. Is a dumped display causing turbulent air flow and mixing with room air?
6. Are spotlights or other high intensity lighting directed onto the
product?
7. Are there unusual draft conditions (from heating /air-conditioning
ducts, open doors, etc.)?
8. Is there exposure to direct sunlight?
8. Are display signs blocking or diverting airflow?
9. Are the coils of the refrigerator iced up?
11. Is the store ambient over 75
°
F, 55% RH as set forth in ASHRAE
Standard 72 and ASHRAE Standard 117?
12. Are the shelf positions, number, and size other than recommended
by the manufacturer?
13. Is there an improper application or control system?
14. Is the evaporator fan motor/blade inoperative?
15. Is the defrost time excessive?
16. Is the defrost termination, thermostat (if used) set too high?
17. Are the refrigerant controls incorrectly adjusted?
18. Is the air entering the condenser above design conditions? Are the
condenser fins clear of dirt, dust, etc.?
19. Is there a shortage of refrigerant?
20. Has the equipment been modified to use replacements for CFC-12,
CFC-502 or other refrigerant? If so, have the modifications been
made in accordance with the recommendations of the equipment
manufacturer? Is the refrigerator charged with the proper
refrigerant and lubricant? Does the system use the recommended
compressor?
Hot
1.0 The most consistent indicator of display hot case performance is
temperature of the product itself.
NOTE
: Public Health will use the temperature of the product in
determining if the hot case 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 hot cases will keep food
at the FDA Food Code 1993 temperature to prevent the sale of
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
refrigerator 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
dually scaled in Celsius and Fahrenheit shall be accurate to 1
°
C
(1.8
°
F). Temperature measuring devices that are scaled only in
Fahrenheit shall be accurate to 2
°
F. The thermometer should
be checked for proper calibration. (It should read 32
°
F when
the stem is immersed in an ice water bath).
b) LOCATION – The thermometer must be inserted into the food
itself to acquire proper food pulp temperature.
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