Heatcraft Refrigeration Products H-ENGM0408 - Manual (Page 42)

42
Tips for Quick Selection Guide
Walk- In Cooler Box Load Parameter
1. 95ºF. ambient air temperature surrounding box.
2. 4” Styrene (R=16.7, K=0.24) walls/ceilling, 6” concrete slab floor.
3. Average product load with 5ºF. pull down in 24 hours.
4. BTUH load based on 16-18 hour compressor run time for 35ºF.
box (timer recommended) +20 hours for 30ºF. box.
5. See Table C for adjustment to box load for glass doors.
6. For 80ºF. ambient temp. surrounding box, deduct 12%.
7. For 4” Urethane walls+ceiling, 6” concrete slab floor deduct 12%.
8. For 10’ ceiling height add 10%.
9. For additional BTUH load for product cooling see Table A.
Walk-In Freezer Box Load Parameters
1. 95ºF. ambient air temperature surrounding box.
2. 4” Urethane (R=25, K=0.16) walls, ceiling + floor.
3. Average product load with 10 degree pull down in 24 hours.
4. BTUH load based on 18 hour compressor run time.
5. See Table C for adjustment to box load for glass doors.
6. For 80ºF. ambient air temp. surrounding box, deduct 12%.
7. For 20 hour compressor run time (light frost load) in lieu of 18
hour run time, deduct 11%
8. For 10’ ceiling height add 10%
9. For additional BTUH load for product freezing, refer to Table D
Specific Heat 10 Degree Pull down BTUH Load for Indicated
Product Above lbs of Product per 24 Hours
Freezing 500 1000 1500 2000 3000 5000
Beef 0.72 240 480 720 960 1440 2400
Pork 0.53 177 353 530 706 1060 1767
Veal & Lamb 0.76 253 506 760 1012 1520 2533
Poultry 0.79 263 526 790 1053 1580 2633
Seafood 0.80 267 533 800 1066 1600 2667
Vegetables 0.92 307 613 920 1226 1840 3067
Bakery Food 0.74 247 494 740 988 1480 2467
Beer 1 333 666 1000 1333 2000 3333
Table A
Product Cooling Loads for Walk-In Coolers
(24 hour pull down/18 hour compressor operation) 24% safety factor added to loads to allow for service.
For product pull down greater than 10 degrees, divide pull down
temperature by 10. Multiply this number by the BTUH shown on
Table A, then add to Box Load
Floor
Approx. 65% R.H.
SQ FT
Room Temp.
55ºF. 50ºF.
100 93 105
200 88 99
300 85 95
400 81 90
500 78 87
600 75 85
700 72 81
800 69 78
900 67 75
1000 65 73
1200 62 69
Room Loads based on continuous
operation and includes allowance
for average number of personnel,
processing equipment, etc., with
glass panel in one wall and walls
and ceiling insulated with 3” of
styrene with box located in air
conditioned area. Evaporator
should be low outlet velocity type
to avoid drafts and should be
selected for continuous operation
and not less than 30ºF. evap. temp.
Table B
Meat Cutting/Prep Room Load (BTU/HR/SQ FT of floor area)
Table C
Glass Door Loads
Box BTU per
Temperature Door
+35 1060
+30 960
0 1730
-10 1730
-20 1730
* Adjusted for 16-18 hour run time. Multiply number of doors
times door load above and add to box load.
Spec. Heat Latent Freezer
Product BTU/lb/Deg. F. Heat Temp. -10ºF. Freezer Temperature BTUH for Indicated lbs. Prod/Day
32 + 32 - BTU/lb. (F) 100 300 750 1000 1500 3000
Beef 0.72 0.40 95 29 790 2370 5925 7900 11850 23700
Pork 0.53 0.32 60 28 523 1571 3926 5235 7853 15710
Veal & Lamb 0.76 0.45 100 28 841 2524 6311 8414 12621 25240
Poultry 0.79 0.42 106 27 878 2636 6590 8787 13181 26360
Seafood 0.80 0.43 110 28 906 2719 6797 9063 13595 27190
Vegetables 0.92 0.47 130 30 1053 3159 7898 10530 15795 31590
Bakery Foods 0.74 0.34 53 20 520 1560 3900 5200 7800 15600
Table D
Product Freezing Loads for Walk-In Freezers
Freezing loads based on product entering at 40ºF. maximum.
For a specific pull down time, the product load BTU/hr. may be
adjusted by multiplying the above loads by 24 and dividing by
the specific pull down time in hours. To adjust for 0ºF. freezer
temperature, multiply the above loads by 0.97, and for -20ºF.
freezer, multiply by 1.04.