Pro Refrigeration CHILSTAR Series, Руководство по эксплуатации

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18 | Pro Refrigeration, Inc
CHART #1
Weight % Volume % Freezing Freezing Degree
Propylene Propylene Point* in Point* in Brix**
Glycol Glycol Fahrenheit Celsius
0 0 32 0.0 0
5 4.8 29.1 -1.6 4.8
10 9.6 26.1 -3.3 8.4
15 14.5 22.9 -5.1 12.9
20 19.4 19.2 -7.1 15.4
21 20.4 18.3 -7.6 16
22 21.4 17.6 -8.0 16.7
23 22.4 16.6 -8.6 17.4
24 23.4 15.6 -9.1 18.4
25 24.4 14.7 -9.6 19
26 25.4 13.7 -10.2 19.6
27 26.4 12.6 -10.8 20.2
28 27.4 11.5 -11.4 20.8
29 28.4 10.4 -12.0 21.4
30 29.4 9.2 -12.7 22
31 30.4 7.9 -13.4 22.7
32 31.4 6.6 -14.1 23.6
33 32.4 5.3 -14.8 24.4
34 33.4 3.9 -15.6 25.3
35 34.4 2.4 -16.5 26.1
36 35.4 0.8 -17.3 26.9
37 36.4 -0.8 -18.2 27.5
38 37.4 -2.4 -19.1 28
39 38.4 -4.2 -20.1 28.5
40 39.4 -6 -21.1 29.1
41 40.4 -7.8 -22.1 29.6
42 41.4 -9.8 -23.2 30.2
43 42.4 -11.8 -24.4 30.7
44 43.4 -13.9 -25.5 31.3
45 44.4 -16.1 -26.7 31.8
46 45.4 -18.3 -28.0 32.4
47 46.4 -20.7 -29.3 33
48 47.4 -23.1 -30.6 33.5
49 48.4 -25.7 -32.1 34.1
50 49.4 -28.3 -33.5 34.7
51 50.4 -31 -35.0 35.5
shaded area represents recommended Glycol Water Percentage
*Glycol freeze point should be 20 to 25 F. below operating temperature or below coldest
winter ambient conditions. Whichever is coldest.
** Degree Brix is a measure of sugar concentration in a fluid and is important in fermentation
applications. Although there are no sugars in glycol, it will affect the refractive index of
the fluid in a similar fashion.