Refrigeration Selection Guide

REFRIGERATIONSELECTION GUIDE For Condensing Units & Unit Coolers Today’s Solution To Your Total Range Of Refrigeration Needs. © Carrier Corporation 10/91, Rev A 06/03 www.totaline.com Literature Number: 570-545 REFRIGERATION SELECTION GUIDE Table of Contents Introduction: Using The Totaline® Refrigeration Condensing Unit Selection Guide .............................................................. 3 Section One: Performing A Job Survey and Determining Refrigeration Load Job Survey ...............................................................................4 Site Conditions .........................................................................4 Refrigeration Load Calculations ............................................... 4 Refrigeration Load Segments ...................................................4 Transmission (Wall Load) .........................................................4 Air Change or Ventilation Load ................................................ 4 The Product Load .................................................................... 5 Other Considerations Specific Heat Latent Heat Heat of Respiration Product Load Formulae Miscellaneous Loads ............................................................... 5 Safety Factor and Other Considerations .................................. 6 Total Load ................................................................................ 6 Load Calculation Forms 8 For rooms below 32°F (sample) ....................................... 8 For rooms below 32°F (blank) .......................................... 9 For rooms above 32°F (blank) ........................................ 10 For rooms above 32°F (sample) ......................................11 Section Two: Equipment Selection Considerations Evaporator Coil Selection - System Temperature Difference and Relative Humidity ........................................... 12 Run Time and Defrost Operations ..........................................12 Electric Defrost Hot Gas Defrost Water Defrost General Defrost Considerations Compressor / Condensing Unit Selection .............................. 13 Evaporator Selection ...................................................... 13 - 15 Gravity Fin Coils Gravity Booster Unit Coolers (low air units) Space Coolers Unit Coolers Product Coolers Evaporator Layout ................................................................. 15 Selecting Thermal Expansion Valves ..................................... 15 Selecting A Heat Exchanger ................................................... 15 2 Section Three: Tables Table 1 - “U” Values of Various Insulations .......................... 16 Table 2 - Transmission Heat Gain Factors ............................. 16 Table 3 - Average Air Changes Per 24 Hours For Storage Rooms ................................................ 17 Table 4 - Heat Removed In Cooling Air To Storage Room Conditions ...................................... 18 Table 5 - Storage Requirements and Properties of Perishable Products ................................... 19 - 23 Table 6 - Approximate Heat of Respiration Rates at Temperature Indicated ........................................... 24 Table 7 - Heat Equivalent of Electric Motors ......................... 25 Table 8 - Heat Equivalent of Occupancy ............................... 25 Table 9 - Summer Outdoor Design Data ........................25 - 26 Table 10 - Operating Conditions for Fur Storage .....................27 Table 11 - Insulation Requirements for Storage Rooms ......... 27 Table 12 - Suggested Freezer Temperatures °F ........................27 Syracuse. Totaline products are engineered and manufactured with the utmost in quality control. Section Two is a guide to selecting the most appropriate equipment to the particular application. engineers or others using this manual should exercise judgement when specifying refrigeration equipment for specific applications. Blank forms are also available in pads from your Totaline representative. The Replacement Components Division is not responsible for any use made of this text. Once the refrigeration load is determined. In addition to a perforated blank form for refrigeration applications below and above 32°. Thank you for considering Totaline refrigeration condensing units. This will be of significant assistance when completing the easy-to-use Load Calculation Forms included in this section. Section Three contains handy refrigeration reference tables that will be most helpful in pinpointing specific needs. The Replacement Components Division of Carrier Corporation is ready to support all your needs with our full range of Totaline Service Parts. This manual is offered as a general tool for industry use and for anyone designing systems. NY. All other data has been compiled by the Replacement Components Division of Carrier Corporation. Certain tabular data has been duplicated in full or part from ASHRAE Handbooks.REFRIGERATION SELECTION GUIDE Introduction: Using The Totaline® Refrigeration Selection Guide The Totaline® Refrigeration Selection Guide presents data and examples to assist the installing contractor or engineer when preparing actual refrigeration load estimates and selecting refrigeration equipment. Installers. Section One of this publication provides a detailed explanation of the factors that determine a refrigeration load. proper equipment must be selected. 3 . examples of completed load estimates are presented. Many of the tables in Section Three are referenced in the first two sections and the remainder are included for additional reference. lights. Btuh • A = sq ft area of the wall. These loads must be estimated. where there are no unusual requirements. (TD is temperature difference which is explained in Section Two. • Product Load . a comprehensive analysis of site conditions must be made to assure an accurate evaluation of the total refrigeration load. Based on this data. Transmission (Wall Load) The wall or transmission load is the load caused by the refrigerated space being located adjacent to a space at a higher temperature. and ceilings of modern construction refrigerated facilities is negligible and can be ignored. adjusted to allow for solar heat load on any surface exposed to the sun. and people working in the space. 4 • Internal Load . • Air Change Load . however. The following explains the formulae used to calculate the transmission load. expressed in Btu/(hr) (sq ft) (°F TD).heat gain through walls. is defined as the overall rate of heat transfer through a material. etc • U = the "U" factor for the wall expressed in °F between the inside and outside wall surface. The total refrigeration load is the total of the following “load segments”: • Transmission Load . expressed in (°F TD) (sq ft)/Btuh. R. Tables 1 and 2. internal and air change load segments will be discussed in detail. Refrigeration Load Calculations Refrigeration Load Segments The primary function of refrigeration is to maintain conditions of temperature and humidity that are required by a product or process within a given space. exposure. etc. . floors. page 12.REFRIGERATION SELECTION GUIDE Section One: Performing A Job Survey & Determining Refrigeration Load When reading this section refer to Load Calculation Forms starting on page 8. electric motors. roof. The overall heat transfer factors based on the actual wall construction can be calculated by the formula: • Q = A x U x TD.heat produced by internal sources such as lights. the wall load may be taken as the total outside surface multiplied by the appropriate wall heat gain factor based on the ambient air temperature difference. Latent heat gain due to moisture transmission through walls. product. internal and air change. Job Survey Site Conditions The calculation of the transmission. Generally. Other Considerations For small walk-in coolers and freezers. U. floors and ceilings. insulation. The tabulated heat gain factors. The sensible heat gain through walls. It is common practice. is defined as the total resistance of a material to heat flow. and recommended. floors and ceilings will vary with the following factors: • Type and thickness of the insulation • Type of construction • Outside wall area in square feet • Temperature difference between the refrigerated space and the outside ambient. These factors are expressed in Btu/sq ft/24 hours. equipment of the proper capacity must be installed and controlled on a 24-hour basis. either by infiltration or ventilation. The equipment capacity is determined by the actual instantaneous peak load requirements. • Type and amount of stored product • Electrical service requirements • Any miscellaneous loads including people. the total heat load of the refrigerated space can be calculated by adding the totals of the four load segments: transmission. product. at intervals of overall temperature differences. Thermal Resistance. to add a 10% safety factor to the calculated refrigeration load. appliances. To perform this function. where Q = heat load. it is impossible to measure the actual peak load within a refrigerated space.heat gain associated with air entering the refrigerated space. Before the load can be estimated.) Coefficient of Heat Transfer.heat removed from and produced by products brought into and stored in the refrigerated space. etc. Heat always travels from the warmer to the cooler atmosphere. This job survey should determine all pertinent job site information including: • Design ambient temperatures (see Table 9) • Storage area temperature and humidity requirements • Storage area dimensions and type of construction. can be used to simplify calculations. Product Load Formulae Sensible load (Btu/24 Hours) = Specific heat of products (Table 5) x temperature reduction of products °F x lbs of product Latent heat of fusion (Btu/24 Hours) = Latent heat of product (Table 5) x lbs of product Heat of respiration (Btu/lbs/24 Hours) = Heat of respiration of product (Table 6) x lbs of product 5 . Please note that the air change factors vary for rooms above and below 32°F. The specific heat will vary with the type of product and is different above and below 32°F. For example. the latent heat load is also a part of the product load. To obtain the infiltration load. This untreated warm moist air will impose an additional refrigeration load and must be taken into account in the heat load calculation.REFRIGERATION SELECTION GUIDE Air Change or Ventilation Load Each time a door is opened to a refrigerated room from an adjacent unrefrigerated space. The latent heat load is the quantity of heat involved in changing the state of a substance without changing its temperature.The heat removed by freezing or chilling the product. For rooms below 0°F. Cubic Feet x Air Change Factor (Table 3) The Product Load The heat gain caused by the product must be considered in the total refrigeration load calculation.144 Btu/lb—multiplied by the percentage of water content of the product. some outside air will enter the room. Sensible heat is heat that can be detected and recorded on a dry bulb thermometer. This chemical change results in heat production which must be considered in the load calculation. 3. The product heat gain will include some or all of the following: 1.The load due to the product being placed in the refrigerated space at a higher temperature than the design refrigerated space. There is usually less traffic involved in a 0°F room. Specific heat figures are listed in Table 5 for various product types. 144 Btu’s must be removed to freeze a pound of water. Infiltration air quantities are difficult to determine accurately. the pound of water at 32°F becomes a pound of ice at 32°F. a number of air changes per day are estimated. Heat of Respiration Certain food products experience chemical changes after storage. Infiltration Air Formula: Infiltration Btu/hr = Room Volume. Actual corrected latent heat figures for various products are shown in Table 5. some further reduction of the air changes may be considered. This is true of most fruits and vegetables. In the process. and some dairy products. As this air is cooled to the space temperature. The Btu/cubic foot factors in Table 4 are based on the dry bulb temperature and the relative humidity of the infiltration air. Usually. Having determined the number of air changes to be expected. the infiltration air's moisture content is more than that of the refrigerated space. Table 3 indicates the number of air changes that may be expected in a given size of room over a 24-hour period. a factor is then obtained from Table 4 and is applied to the total volume of air. Usually. Table 6 indicates the heat of respiration for various products at common storage temperatures. The data contained in this table have been determined by experience and may be used with confidence. The sensible heat to be removed is known as the specific heat which is the amount of heat in Btus that must be removed to reduce the temperature of the product 1°F.The heat of respiration caused by chemical reactions occurring in the product. This calculation is applied to all products that must be frozen. This imposes both a sensible and latent heat load in the space which must be removed by the refrigeration equipment. the moisture will condense out of the air. Specific Heat A product cooling from its initial temperature requires the removal of sensible heat. The latent heat of fusion of any product is that of water . with less air movement resulting. Please note that this heat load increases considerably at higher temperatures. the room volume is then multiplied by the number of air changes. Latent Heat When the product is cooled to a temperature of 32°F or lower. The heat of respiration occurs at temperatures over 32°F and varies depending on the product and the storage temperature. This process is called the latent heat of fusion. 2. BHP output. then only its output will figure in the room load.The heat input from motors vary with the motor size. which must be evaluated and added to the basic load to arrive at the total load for the final selection of the refrigerating equipment. total all four main sources of heat gain and add a 10% safety factor as recommended. Multiply the output by (1 .41 Btu/Watt for incandescent or 4. Heat Equivalent of Occupancy. its inefficiency will be dissipated outside. If the motor is located in the room and the load is outside. etc. Motor efficiencies vary from 40% and less for small fan motors to 80% or more for integral horsepower motors. See Table 7. Allow up to double this amount for work areas Motors .Equipment Selection Considerations. 6 . please contact your Totaline distributor. Multiple occupancies of short duration will carry additional heat into the room. divide by 746 to obtain the heat equivalent horsepower rating. page 12. If the motor is located inside the refrigerated area. If further assistance is required.) The Total Load with safety factor does not include the evaporator fan or defrost loads. Safety Factor and Other Considerations A minimum 10% safety factor is normally added to the total refrigeration load to allow for minor omissions and inaccuracies. Tables and data required for calculating loads are tabulated for quick reference. If the motor is located outside the refrigerated area.People working in a refrigerated storage area dissipate heat at a rate determined by the room temperature. heaters.2 for fluorescent lights. motors. For motors rated in Watts output. Heat Equivalent of Electric Motors. (Additional safety or reserve capacity may be available from the compressor running time and average loading. Occupancy Load . To calculate these loads: To arrive at the total Btu/24 hr load. the hours of occupancy and heat equivalent per person. or outside of. located in the refrigerated area. Coolers and freezers = 1 to 1-1/2 Watts per square foot of floor area. For system running times and defrost information. only the inefficiency will be added to the room load. efficiency and whether it is located within. See Table 8. the refrigerated space. but do not assume this is adequate to take care of the evaporator fan load. divide its output by its efficiency.REFRIGERATION SELECTION GUIDE Miscellaneous Loads Total Load All electrical energy used by lights. The heat load added to the room equals the number of people. see Section Two .efficiency). must be included in the heat load. Lights = Total lighting wattage x hours in use x 3.. The heat equivalent of one BHP is 2545 Btu/hr. The motor output will be its BHP x 2545 Btu/hr x hours of operation. REFRIGERATION SELECTION GUIDE LOAD CALCULATION FORMS 7 . . Total Load without safety factor (add right column) .. Table 4 Btu/cu ft = ____________ 4959 5.000 Btu / 24 hours _______________________ = 36.8 a. Product temperature reduction load above freezing 2000 Ibs a. Product temperature reduction load below freezing 2000 Ibs a....8 (INTERPOLAYTION) b..6 b... Describe the insulation Type Thickness inches 6 4... Transmission (Wall) Load a.....409 Btu / 24 hours _______________________ 72....... Electrical load (Watts) __________ x 3.. What are the outside room dimensions (ft. _____________ x c. ______________ 2. How many people occupy this space? 2000 LBS / DAY 10. ______________ C... Exterior wall surface 20 30 600 (w)__________ x (l) ___________ = __________ 30 10 300 (l) __________ x (h) __________ = __________ 20 10 200 (w) _________ x (h) __________ = __________ 1100 x 2 = __________ 2200 sq ft __________ 142.... Total Load with safety factor (Add E and F) .6 2.. What is the temperature reduction? (subtract line 6 from line 5) °F 500 8.... MAINE Estimator EXAMPLE #1 S. ______________________ x b.... _____________ x b... ______________________ 3..... Product temperature reduction to freezing = _______________ °F 0.. SITE CONDITIONS 1. Product temperature below freezing = ______________ °F 0. Miscellaneous Load 500 a..LOAD CALCULATION FORM For Rooms Below 32°F Customer Address FRED’S FROZEN FISH Job 34 CHARLES ST. What is the storage room temperature? °F 85 7..... _____________ x c..x 24 b... What is the outside or surrounding air temperature? (Table 9) °F -10 6..42 x 24 0 -----------.. Total product weight = __________ 42 b.. Latent Heat of Fusion Load 2000 a.44 c.)?(w) x (h) 10 FIBERGLASS 6 3... Describe the application FREEZER . What is the total product weight? HADDOCK ARRIVING AT 50ºF.788 BTU / HR LOAD = Date Load calculation pads are available from your Carrier representative (Literature Number 570-825) .... 11... REFRIGERATION Total Btu Per 24 Hours = 795.... ______________________ = _______________________ B. Table 3 air changes per 24 hours = ____________ 2. Table 5 specific heat above freezing = _______________ 2000 18 0. PORTLAND.750 20 LOAD: Compressor Running Time (See page 12) 8 Prepared by = 66..4 a. _____________ x b.. Table 2 Btu load/sq ft/24 hours = __________________________ 314..44 a.. F.160 Btu / 24 hours 2200 142...4 c....C...750 Btu / 24 hours _______________________ 39. Safety Factor (add 10% of Btu load per 24 hours) . What is the electrical load watts including lights and motors? watts 0 9.. Product Load 1.. _____________ x b.. Product load information: LOAD CALCULATION Date 3/30/01 FACILITY LAYOUT (Note: Detail all relevant construction features) NO OUTSIDE WALLS A. ______________ D. Total product weight = _____________Ibs 117 b...040 Btu / 24 hours _______________________ 0 Btu / 24 hours _______________________ 723.960 Btu / 24 hours _______________________ = = = = = 41..... Total product weight = _____________ 18 b. What is the overall wall thickness? inches ROOM 75 5.341 Btu / 24 hours _______________________ 795.. Table 5 latent heat of fusion = _____________Btu/lb 2000 117 a...... Interior room volume _______ (inside room dimensions) 5... _____________ x c. Table 5 specific heat below freezing = ______________ 2000 42 0......600 Btu / 24 hours _______________________ = 234.FRESH FISH 20 x (l) 30 2.. G.. Air Change (Infiltration Load) 29 x ______ 19 x _______ 9 = ________ 4959 cu ft a.85 c..85 a..649 Btu / 24 hours _______________________ = 30.. Number of occupants __________ x (Table 8) __________ E.... ______________________ x b... . What is the electrical load watts including lights and motors? 9... What is the outside or surrounding air temperature? (Table 9) 6. Table 3 air changes per 24 hours = ____________ c.... What is the storage room temperature? 7. Electrical load (Watts) __________ x 3.. Table 5 latent heat of fusion = _____________Btu/lb a.. Total product weight = _____________ Ibs b.. What is the total product weight? 11.. Product temperature reduction to freezing = ______________ °F c.... Exterior wall surface (w)__________ x (l) ___________ = __________ (l) __________ x (h) __________ = __________ (w) _________ x (h) __________ = __________ __________ x 2 = __________ sq ft b. Table 4 Btu/cu ft = ____________ a. _____________ x b.)?(w) x (l) 3.. Miscellaneous Load a.... Total product weight = __________ Ibs b..... _____________ x b.. What is the overall wall thickness? 5.... Total Load with safety factor (Add E and F) . Product temperature reduction load above freezing a. Total Load without safety factor (add right column) .. REFRIGERATION Total Btu Per 24 Hours = LOAD: Compressor Running Time (See page 12) Prepared by = _______________________ Btu / 24 hours = _______________________ Btu / 24 hours = _______________________ Btu / 24 hours = _______________________ Btu / 24 hours = = = = = _______________________ Btu / 24 hours _______________________ Btu / 24 hours _______________________ Btu / 24 hours _______________________ Btu / 24 hours _______________________ Btu / 24 hours BTU / HR LOAD = Date Load calculation pads are available from your Carrier representative (Literature Number 570-825) 9 .. Product temperature reduction load below freezing a. How many people occupy this space? 10..... ______________________ = _______________________ Btu / 24 hours B.. Product load information: (Note: Detail all relevant construction features) x (h) inches inches °F °F °F watts LOAD CALCULATION A. _____________ x c.. F...... Latent Heat of Fusion Load a. Describe the insulation Type Thickness 4..... Product temperature below freezing = ______________ °F c... ______________ 2. Describe the application 2..... _____________ x b... G.LOAD CALCULATION FORM For Rooms Below 32°F Customer Job Address Estimator Date FACILITY LAYOUT SITE CONDITIONS 1...... Product Load 1.. Interior room volume _______ x ______ x _______ = ________ cu ft (inside room dimensions) b.. Air Change (Infiltration Load) a.............. ______________ C...... Number of occupants __________ x (Table 8) __________ x 24 E.. Transmission (Wall) Load a....42 x 24 b... ______________________ x b..... Total product weight = _____________Ibs b.... ______________ D.. Safety Factor (add 10% of Btu load per 24 hours) ...... _____________ x c. ______________________ 3. Table 5 specific heat above freezing = ____________ a.. What is the temperature reduction? (subtract line 6 from line 5) 8. Table 2 Btu load/sq ft/24 hours = __________________________ a.... Table 5 specific heat below freezing = ______________ a.. What are the outside room dimensions (ft. _____________ x c. ______________________ x b..... ...... F.......... _____________ x c.. Total product weight = _____________Ibs b. Transmission (Wall) Load a. Product temperature reduction to freezing = ______________ °F c..... What is the outside or surrounding air temperature? (Table 9) 6... ______________________ = _______________________ Btu / 24 hours B..LOAD CALCULATION FORM For Rooms Above 32°F Customer Job Address Estimator Date FACILITY LAYOUT SITE CONDITIONS 1. Table 6 respiration heat/lb = _____________Btu/lb a.. G. _____________ x b. Interior room volume _______ x ______ x _______ = ________ cu ft (inside room dimensions) b. What is the storage room temperature? 7... REFRIGERATION Total Btu Per 24 Hours = LOAD: Compressor Running Time (See page 12) Prepared by 10 = _______________________ Btu / 24 hours = _______________________ Btu / 24 hours = _______________________ Btu / 24 hours = = = = = _______________________ Btu / 24 hours _______________________ Btu / 24 hours _______________________ Btu / 24 hours _______________________ Btu / 24 hours _______________________ Btu / 24 hours = BTU / HR LOAD Date Load calculation pads are available from your Carrier representative (Literature Number 570-878) . Product load information: (Note: Detail all relevant construction features) x (h) inches inches °F °F °F watts LOAD CALCULATION A...... Air Change (Infiltration Load) a. Product temperature reduction load a... What is the electrical load watts including lights and motors? 9. _____________ x c... What is the temperature reduction? (subtract line 6 from line 5) 8.. How many people occupy this space? 10.. What is the total product weight? 11. Respiration Heat Load a... ______________________ x b........... Table 4 Btu/cu ft = ____________ a..... Describe the application 2.)?(w) x (l) 3. Table 2 Btu load/sq ft/24 hours = __________________________ a... Electrical load (Watts) __________ x 3. Miscellaneous Load a. ______________________ x b. Number of occupants __________ x (Table 8) __________ x 24 E...... Table 3 air changes per 24 hours = ____________ c. Exterior wall surface (w)__________ x (l) ___________ = __________ (l) __________ x (h) __________ = __________ (w) _________ x (h) __________ = __________ __________ x 2 = __________ sq ft b......... Product Load 1..... ______________________ D.... ______________ 2... Total product weight = _____________ Ibs b... Total Load without safety factor (add right column) . What are the outside room dimensions (ft.. Safety Factor (add 10% of Btu load per 24 hours) .42 x 24 b..... ______________ C... Total Load with safety factor (Add E and F) ...... Describe the insulation Type Thickness 4. What is the overall wall thickness? 5........ Table 5 specific heat above freezing = ____________ a. _____________ x b...... ..160 Btu / 24 hours 2200 52. How many people occupy this space? 7000 LBS 10... Number of occupants __________ x (Table 8) __________ E.. ______________ 2..)?(w) x (h) 10 4 3. Total product weight = _____________Ibs 0. G..493 = 16 LOAD: Compressor Running Time (See page 12) Prepared by 32.530 BTU / HR LOAD Date Load calculation pads are available from your Carrier representative (Literature Number 570-878) 11 ... _____________ x c. Total Load with safety factor (Add E and F) . Interior room volume _______ (inside room dimensions) 7. Describe the insulation Type POLYURETHANE Thickness inches 6 4. What is the total product weight? 11. _____________ x b........S...175 Btu / 24 hours _______________________ 47..... Product load information: FRESH APPLES ARRIVING AT 70ºF LOAD CALCULATION Date 3/31/01 FACILITY LAYOUT (Note: Detail all relevant construction features) FROM ORCHARD A... What is the overall wall thickness? inches 90 5.... F.. What is the storage room temperature? °F 55 7. Total product weight = _____________ 35 b.... Table 6 respiration heat/lb = _____________Btu/lb 7000 0...555 Btu / 24 hours _______________________ = 213..LOAD CALCULATION FORM For Rooms Above 32°F Customer Address JOHN E.150 Btu / 24 hours _______________________ = 3150 Btu / 24 hours _______________________ = = = = = 34. Safety Factor (add 10% of Btu load per 24 hours) .......... ______________ C...... ______________________ x b.. Miscellaneous Load 10 1000 x 3....... Job Estimator SITE CONDITIONS 1. ______________________ D.. ______________________ = _______________________ B.. What is the temperature reduction? (subtract line 6 from line 5) °F 8..... Transmission (Wall) Load a. Table 4 Btu/cu ft = ____________ 4959 7....8 a.318 Btu / 24 hours _______________________ 520.42 x 24 X 24 a. PA EXAMPLE #2 L.. Total Load without safety factor (add right column) . Respiration Heat Load 7000 a...78 c.45 b.. ______________________ x b. Describe the application WALK-IN COOLER (APPLES) 20 x (l) 30 2.. Product temperature reduction to freezing = _______________ °F 0. PITTSBURGH... Table 5 specific heat above freezing = _______________ 7000 35 0.. Exterior wall surface 20 30 600 (w)__________ x (l) ___________ = __________ 30 10 300 (l) __________ x (h) __________ = __________ 20 10 200 (w) _________ x (h) __________ = __________ 1100 x 2 = __________ 2200 sq ft __________ 52.2 b...45 a.... Table 2 Btu load/sq ft/24 hours = __________________________ 116..960 Btu / 24 hours _______________________ 473. _____________ x b.. Table 3 air changes per 24 hours = ____________ 1.. = 63.....200 Btu / 24 hours _______________________ 42... Product temperature reduction load 7000 Ibs a..... What is the outside or surrounding air temperature? (Table 9) °F 35 6.. APPLESEED 12 CIDER ST.2 1... _____________ x c. Air Change (Infiltration Load) 29 x ______ 19 x _______ 9 = ________ 4959 cu ft a..78 a..87 a.8 (INTERPOLAYTION) b.493 Btu / 24 hours _______________________ REFRIGERATION Total Btu Per 24 Hours = 520..87 c. What are the outside room dimensions (ft... What is the electrical load watts including lights and motors?1000 (10HR/DAY) watts 2 9... Electrical load (Watts) __________ 2 895 x 24 b.... Product Load 1.. and hot gas more common than water defrost. can be selected on 20 hour operation. with 18 to 20 hours most common. hot gas defrost or water defrost is required. General Defrost Considerations Because of high suction pressure (and high load) after defrost. If not. requires care to ensure that the compressor is protected against liquid slugging. most contractors are reluctant to use it. this depends on the type of equipment used and the latent load in the storage. In order to avoid excessive frost accumulation on the coil. off-cycle (air defrost) can generally be used. . However. On large air defrost systems (gravity coil. electric defrost.REFRIGERATION SELECTION GUIDE Section Two: Equipment Selection Considerations Now that the refrigeration load for a particular job site is calculated. electric defrost is more common than hot gas. compressor selection is based on 16 hours per day. Too high relative humidity speeds the growth of bacteria and surface slime. water defrost can be used on both medium and low temperature storages. large fin coil installations are often split into sections with a thermostat for each section to compensate for uneven room loading. Water defrost is fast and efficient but some moisture is re-released into the room. most evaporators are selected for 10°F TD. Section Two offers information that will help make equipment selection decisions. equipment selection can be based on longer compressor operation. If this is the case. With these positive methods of defrost. In addition. the larger the evaporator and the higher the relative humidity in the room. These systems also require more maintenance than electric or hot gas systems. This information. Conversely. and it is common practice to select equipment on a 20. The type of defrost used is generally a matter of either contractor or owner preference. it is time to select the most suitable equipment for the application. Different geographic regions tend to use one particular type of defrost more frequently. and to prevent product dehydration during long term storage. The following table can be used as a guide. or TD. one hour of air defrost time is needed. For suction temperatures below 30°F and room temperatures over 35°F. Hot Gas Defrost Hot gas defrost is still the most efficient method of defrosting regardless of storage temperature but. between the room and the saturated suction temperature dictates the relative humidity in the space (assuming the room is properly sealed). Hot gas defrost.to 22-hour compressor operation. 12 For suction temperatures below 30°F and rooms below 35°F. The closer the temperature difference between room and suction temperatures in selecting the evaporator. a defrost cycle is not normally required. used together with product data and specifications from manufacturers' literature. A modern unit cooler or product cooler in a tight room with average latent load. This involves cycling the compressor off with a time clock while the evaporator fans remain in operation and room air melts the ice on the coil. however. an accumulator should also be used. depending on severity of frosting. It is also recommended that a pump down system be used for both off-cycle and all defrost periods. Water must be at least 50°F and is sprayed on the coil at a rate of about 3 gpm/square foot of coil for five to 15 minutes. Therefore. Defrost is very quick with minimum room temperature rise. Electric Defrost Electric defrost is the most common method in use today. See Table 5 for recommended relative humidity values for different products. Evaporator Coil Selection System Temperature Difference and Relative Humidity When selecting an evaporator coil. This is very important for a blast freezer. a crankcase pressure regulator may be required to keep suction pressure down to acceptable values. Run Time and Defrost Operations When the design suction temperature is over 30°F. There is a slightly different problem associated with freezers. will result in an informed selection decision. Equipment cost is about the same as with hot gas but installed cost can be lower. for example) it is a good idea to have solenoids in the liquid and suction lines so refrigerant will not migrate during defrost. Operating cost is about 15% higher with electric defrost than with hot gas and a fair amount of heat and moisture is released in the room during defrost. As a rule. compressor selection must be checked to see that it can operate in a higher range than the actual design point. a large system TD reduces the size of the evaporator and causes it to do more drying and therefore lowers the relative humidity. Knowing the product relative humidity requirement. Water Defrost While not very common. the temperature difference. For every two hours of compressor operation. unfortunately. select the evaporator as follows: Relative Humidity % (RH) TD (°F) Over 90 80-90 70-80 50-70 8 10 15 20 Too low relative humidity will result in excessive weight loss in the product as well as surface deterioration. Unloading is seldom (if ever) used on commercial refrigeration systems. This selection will depend on: • Storage temperature • Relative humidity • Air velocity • Room size and shape Refer to Table 5 for recommended storage temperature and relative humidity. R-12. establish what form (if any) of defrost will be required. room temperature and desired suction temperature (room temperature . The air-cooled condenser may be an integral part of the compressor unit (air-cooled condensing unit) or it may be remotely located (on the roof. Knowing the room load. Next. Generally. This 15% frost reduction is a more accurate representation of the unit capacity averaged over the four to six hours between defrost cycles. use two completely independent systems. On commercial refrigeration applications. On most low temperature applications. In any critical application. the fin spacings used are 8. when making the selection. 3500 rpm) The compressor type used is often a matter of personal preference but it is important to be aware that compressor life decreases with increased speed and increased condensing temperature. In most cases. Once the space and product loads have been established. 1160 or 1750 rpm) • Semi-hermetic (1750 rpm) • Hermetic (welded. Compressor/condensing units are generally classified as high. The following describes the various types of evaporators that are available and descriptive data on their use. Gravity Fin Coils Outlet velocity about 60 fpm Temperature range = 35°F and above Capacity range @ 10°FTD = 100-19. Water restrictions in recent years and simpler maintenance are the reasons for the popularity of air-cooled systems.direct driven (medium speed. every room should be on a separate and independent system. They are also used with water-cooled condensers and occasionally with evaporative condensers. In the majority of commercial refrigeration applications.95). depending on the application. As most rooms handle more than one product. compromise may be necessary.85). holding freezers are selected with 6 fin/inch coils while blast freezers use 4 fins/inch.000 Btu/hr/unit Air flow range = 0 13 . In all cases.belt driven (low speed. 500-1750 rpm) • Open . As the range of models (capacities) is far more limited in condensing units than in evaporators. select the evaporator type most suitable for the application.REFRIGERATION SELECTION GUIDE Compressor/Condensing Unit Selection Evaporator Selection The four main types of compressors used in commercial refrigeration today are: • Open . base selection on a 4 fin/inch coil and its normal capacity reduced by 5% (x 0. 8 fins/inch is used down to +32°F coil temperature while spacings of 4 and 6 fins/inch are used whenever frost will be present. When it is possible that the compressor may occasionally be the coldest spot in the system. R-22 and R-502 is available. a condensing unit can be selected. the more rapidly the coil capacity will fall off as the frost builds up. 6 fins/inch can be used as long as the evaporator capacity is reduced by 15% (x 0. While high fin density (12 fins/inch) gives increased coil capacity. For minimum downtime. it also increases the problem of dirt and frost collection. then select the evaporators to balance with the condensing unit selected at the correct TD. for example). compressors are most commonly used with air-cooled condensers. 6 and 4 fins/inch. Approximate evaporating temperatures are: • High +30°F to +50°F • Medium -10°F to +30°F • Low 40°F to -10°F A choice of refrigerant.TD = suction temperature). The closer the fins are together. Refrigerant receivers are generally used and are sized to hold from 80% to the complete system operating charge. it is common practice to select the closest condensing unit size that will do the job. crankcase heaters should be used. The spacing of the fins on the evaporator coil must be considered for a particular application. medium or low temperature. They are also used in blast freezers and some models are available with low pitch fans for use as gravity boosters. Product Coolers Temperature range = 40°F and above Capacity range @ 10°F TD = 26. Unit coolers are the most common type of evaporator in use today. They are available for all refrigerants and with all types of defrost systems.000 Btu/hr/unit Air flow range = 500-600 fpm face velocity or 1500-2000 cfm/ton Gravity Booster Unit Coolers (low air units) Outlet velocity less than 150 fpm Temperature range = 28°F and above Capacity range @ 10°F TD = 4500-27. 14 Product coolers are the largest and the most versatile evaporators and are generally found on larger jobs. They are also used in beef sales coolers since they have no fans and operate silently. fin spacing and coil area. The condensing unit should be selected first because only a fixed number of condensing units sizes are available. cheese factories and general storage rooms. Unit Coolers Temperature range = 40°F and above Capacity range @ 10°F TD = 790-75. After identifying the type of evaporator to use. cut flower rooms. When using electric defrost.000 Btu/hr/unit Air flow range = 600 fpm face velocity or 1600-2500 cfm/ton Space Coolers Temperature range = 28°F and above Capacity range @ 10°F TD = 9600-46. as well as in poultry storages. product coolers are often a necessity in larger storages and are commonly found in blast freezers.000 Btu/hr/unit Air flow range = 200 fpm face velocity or 1200 cfm/ton The application of gravity boosters are similar to gravity fin coil applications. Most gravity coils are used in high-humidity applications. They are also installed between-the-rails in meat rooms as well as meat cutting and packaging rooms. Other applications include breweries. While more expensive in first cost than unit coolers. The gravity booster has a power operated fan to provide a more positive air flow than the gravity coil. Although not very common in current designs. cut flower boxes. Unit coolers are used at all temperatures. therefore. Units are available with hot gas and electric defrost as well as for ammonia.000 Btu/hr/unit Air flow range = 200-500 fpm face velocity or 1200 cfm/ton Applications for space coolers are very similar to gravity fin coils and gravity boosters but space coolers are much more versatile.” This causes extensive convection currents which adversely affect the defrost operation. The most common application is the food store walk-in freezer or general purpose cooler. some packing houses and supermarkets still prefer this type of unit. These units handle larger quantities of air than gravity boosters and are able to “throw” the air 30 to 40 feet with a one foot drop. Both air flow and outlet velocity are variable. Some models are available as propeller fans (free blow) as well as the standard centrifugal fan version. on all types of storages and are available with hot gas or electric defrost. the actual selection must be made to balance with the condensing unit selection. Gravity boosters usually result in a lower first cost to the owner and are. while there is virtually an unlimited selection of evaporators. These coils are installed between-the-rails in meat coolers. gradually replacing the fin coil. horizontal type product coolers must be used. air quantity. etc. .000-385.REFRIGERATION SELECTION GUIDE Gravity fin coils are used in rooms requiring little or no air flow. They are commonly used with duct work and models are available for floor mounting as well as ceiling suspension. fruit and vegetable storages and ice storages. Vertical type product coolers with electric defrost will result in “stack effect. Unit coolers are generally considered the most economical evaporator on a first-cost basis and are adaptable to many applications. Gravity booster unit coolers are available with electric defrost for applications in the 28-34°F and without defrost for rooms over 34°F. They are commonly used in meat aging rooms as they produce the best meat surface texture and appearance. coil rows. Selecting Thermal Expansion Valves Selecting and installing thermal expansion valves are of utmost importance for the best coil performance.25 psi maximum for -40°F evaporator temperatures. It is always good practice with any storage (and particularly with freezers) to have two completely independent systems. In the event of a breakdown of one system. In the process of heat exchanger sub-cooling. Air pattern must cover the entire room. 3. 4. It also increases the enthalpy difference of the refrigerant during its evaporating phase which produces more useful work in the evaporator. where the heaters are internally located in blank tubes. when properly applied. contribute the following to overall system performance: 1. Any valve which is substantially oversized will tend to be erratic in operation and this will impair both coil performance and rated capacity output. the capacity must be reduced to allow for the loss of surface. Valve capacity must be at least equal to the coil load rating but not oversized for the conditions. but important. racks etc. 4.50 psi maximum for +20°F evaporator applications to 0. This produces the best possible volumetric efficiencies for the refrigerant used. Always install liquid line strainers ahead of all thermal expansion valves Selecting A Heat Exchanger Although sometimes controversial in high temperature applications. At the same time. heat exchangers. Locate near condensate drains for minimum run. 5. thereby insuring a dry suction return to the compressor at an entering superheat level. Manufacturers usually recommend a rating correction factor for electric defrost coils. The use of a heat exchanger permits more open adjustment of the thermal expansion valve without risk of serious flood-back of liquid to the compressor under light or variable load conditions. allow for coil frosting and for the capacity rating of the unit to be reduced accordingly. Know the location of aisles. In all low temperature applications. it is generally agreed that in medium and low temperature refrigeration systems. 3. The illustrations below show some typical examples. the heat extracted from the liquid refrigerant is transferred to the suction gas. it is most important to correctly size and properly apply heat exchangers. Locate near compressors for minimum pipe runs. Selections must be based on accurate performance ratings checked out against the calculated design loads involved for each evaporator or otherwise for the entire system. Recommended allowable suction line pressure drops due to the heat exchanger vary from 0. Follow these general. Never locate evaporators over doors. 2. The size and shape of the storage generally dictates the type and location of the evaporators.REFRIGERATION SELECTION GUIDE When selecting hot gas or electric defrost units. 2. the other unit will slow down the temperature rise in the room until the other system is repaired and placed back into service. Sub-cooling the liquid refrigerant entering the thermal expansion valve reduces the flash gas load of the evaporator inlet. With electric defrost units. 15 . this assures the maximum utilization of evaporator surface. Evaporator Layout Evaporator layout is much more important than many designers realize. Care must also be taken to insure that both liquid and suction connections are properly sized in order to reduce entrance and exit losses to a minimum. compared to a standard coil. rules: 1. The increase in suction line temperature will also reduce the possibility of sweating. 0 105.1 0.0 120.2 21.0 20 4.0 50.0 720.0 * For temperature differences greater than 100°F.030 .0 30.4 16.6 163.1 Table 2 .04 0. for 120°F use factor for 60°F T.1 0.2 86.0 192.2 117.0 43.6 168.075 0.4 144.0 78.0 720.0 288.2 72.8 108.032 0.050 .0 72.0 216.0 40 9.2 38.035 .0 96.8 10.4 28.6 19.10 .0 1200.8 32.07 0.0 48.0 90 21.0 1200.4 9.00 16 10 2.6 36.2 172.0 240.0 79.0 72.065 .2 64.0 480.8 67.8 43.0 48. °F* (FROM TABLE 1.0 1440.33 0.045 .25 4.0 57.5 6 1 2 3 4 5 6 8 9 10 1 6 1 0.8 57.4 58.8 129.2 108.6 42.8 24.0 76.5 1 3.0 144.8 182.01 0.2 8.6 194.2 122.Transmission Heat Gain Factors (Btu/24Hours/Sq.0 .5 3.0 192.68 1. Foot of Outside Surface) WALL INSULATION "U" FACTOR DESIGN TEMP.8 72.4 18.0 54.0 60 14.02 0.0 42.6 84.16 0.0 120.4 192.0 72.05 0 04 0.0 70 16.6 62.2 216.0 115.2 124.8 183.4 86.8 36.035 0.0 66.4 54.14 0.07 0.6 43.6 139.0 648.4 43.60 0.REFRIGERATION SELECTION GUIDE Section Three: Tables Table 1 .4 40.6 100.0 96. ABOVE) .18 0.8 68.0 30 7.6 86.027 0.8 134.4 151.0 7.0 216.0 288.6 115.4 97.0 108.0 60.0 2160.0 108.6 48.09 0.6 64.4 67.0 153.0 720.2 46.4 36.8 50.0 114.4 57.055 0.045 0.6 22.0 240.0 2400.0 96.6 24.0 480.0 228.0 960.4 21.6 67.0 28.2 1.0 132."U" Values of Various Insulations Material Thickness (Inches) "R" "U" Material Thickness (Inches) "R" "U" Polystyrene Foam Styrofoam "SM" (Blue) Styrofoam Roofmate (Blue) 1 2 3 4 5 6 8 1 2 3 4 5 6 8 1 1 2 3 4 5 6 8 5.0 0.0 24.4 142.2 162.25 0 28 0.8 33.57 Cork Sawdust Wood Blackjoe Concrete 3.8 172.2 33.0 432.8 9.0 1920.0 84.6 16. 100 24.6 136.1 0.8 81.2 24.0 168.6 12.0 3.0 144.0 240.4 205.00 Polyurethane Foam Board Rigid Glass Fibre Styrofoam Beadboard (White) 6.095 .0 102.g.025 .3 1.4 100. factor will be in direct proportion (e.0 600.035 Glass Fibre Batts 1 2.01 .0 1080. DIFF.0 14.6 25.07 0.6 10.6 43.8 19.04 0.4 48.4 96.0 39. ft.0 64.06 0.0 120.0 60.2 54.8 18.08 0.8 144.0 36.2 14.2 96.4 15.0 19.0 432.0 52.8 75.15 0.0 1680.6 61.0 360.30 .075 .4 129.0 504.040 .6 86.6 126.0 336.8 31.0 0.4 72.090 .8 109.0 840. Btu/sq.8 151.0 384.3 0.0 144.4 93.D.0 0 20 0 10 0 07 0.0 84.0 90.4 91.2 45.2 159.0 360.0 240.8 33.0 156.0 960.0 118.0 204.20 .055 0. and multiply by 2).0 26.025 0.2 28.4 4.02 .0 48.85 0.2 14.02 0.055 .0 13.0 50 12.0 57.2 50.4 28.0 38.0 21.0 134.2 48.0 80 19.8 12.2 75.6 38.0 92.085 .2 20.070 .50 1.060 .2 76.0 480.8 6.080 .0 180.0 576. 000 2.3 1.9 50. increase values by 2.000 5. 1989.000 1.Average Air Changes Per 24 Hours Storage Rooms Below 32°F Storage Rooms Above 32°F Volume Cubic Feet Air Changes Per 24 Hrs. Volume Cubic Feet Air Changes Per 24 Hrs.5 NOTE: For storage rooms with anterooms reduce values by 50%.000 9.500 12.000 2.000 2.6 5.O00 3.8 75.0 2.2 3. Volume Cubic Feet Air Changes Per 24 Hrs.0 1.5 30.5 300 26.000 17.000 2.000 1.000 1.2 250 38.0 4.4 4.0 3O.000 3.8 1.000 11.000 5.000 7.000 4.9 400 23.0 8.REFRIGERATION SELECTION GUIDE Table 3 .5 10.2 6.5 8.2 800 20.0 800 15.000 1.000 2.9 500 20.000 7.000 2.5 100.5 4O.000 1. 250 30.5 10.0 5O.5 20. Compiled in part from ASHRAE Handbook of Fundamentals.5 2.500 14.6 3.3 40.000 8.000 5.000 1.0 15.000 4. for heavy usage rooms.0 400 29.5 300 34.000 2.0 75.0 6. 17 .5 600 17.000 6.0 25.0 20.000 13.0 25.000 4.000 12.0 100.8 500 26.5 600 23.7 1.000 3. Volume Cubic Feet Air Changes Per 24 Hrs.5 15.000 6.2 5. 08 60 .68 1. ft.37 1.71 1.31 2.80 1.46 3.83 1.46 2.47 2.79 1.74 1.31 2.90 3.46 2.74 1. Percent 80 50 0.20 2.55 3.59 1.69 2 80 2.37 1.84 2.52 0.58 0.12 1.59 .37 0.45 1.65 2.) In Rooms Below 32°F Temperature of Outside Air °F Storage Room Temp °F 30 25 20 15 10 5 0 -5 -10 -15 -20 -25 -30 40 70 0.18 .62 1.85 2.28 1.71 0.58 2.05 1.52 0.44 In Rooms Above 32°F Temperature of Outside Air °F 85 90 Relative Humidity.Heat Removed in Cooling Air to Storage Room Conditions (Btu per cu.18 2.80 1.00 3.86 2.06 2.19 0.52 1.20 1.06 3.43 1.58 0.20 1.05 2.10 3.49 1.78 50 70 Relative Humidity.28 2.64 95 60 0.21 0.05 2.79 1.89 1.96 2.97 1.98 2.72 70 0.55 0.42 1.85 0.32 1. Percent 60 50 0.72 .98 2.67 Storage Room Temp °F 65 60 55 50 45 40 35 30 80 0.25 1.13 1.58 1.76 2.62 1.18 .04 1.93 1.32 1.50 1.15 1.93 1.81 1.75 1.57 1.31 50 0.25 1.55 1.87 1.35 2.64 .15 1.78 1.05 1.05 Compiled in part from ASHRAE Handbook of Fundamentals.66 0.86 1.20 1.21 1.26 0.60 2.47 1.REFRIGERATION SELECTION GUIDE Table 4 .38 60 2.16 3.62 1.78 0.31 1.09 1.06 1.88 2.58 0. 18 90 60 1.99 70 50 .27 .29 3.39 1.92 1.63 1.56 50 2.63 1.37 1.80 0.39 .76 .36 1.69 1.09 0.00 1.1989.33 60 1.01 2.21 50 0.36 3.43 0.40 1.26 1.00 1.33 2.95 3.85 1.27 .89 1.01 1.26 1.32 0.15 2.51 .72 0.57 1.04 2.21 1.10 1.54 1.26 3.06 1.47 1.19 3.92 1.51 1.01 2.53 1.36 1.72 2.78 2.07 1.38 2. 98 3 .36 95 .12 months 6 .9 27.46 0.2 months 4 .47 0.44 0.79 0.92 0.5 29.46 0.3 weeks 12 92 0.9 0.6 30.3 weeks 6 .94 17 0.94 0.1 30.89 0.8 days 10 .6 months 10 .100 88 88 92 88 94 87 74 96 93 93 29.48 120 114 133 40 .47 0.88 0.90 50 .3 30.47 0.48 0.9 0.44 0.47 0.6 months 88 31.95 95 . °F Specific Heat above 32°F Btu/lb °F 32 32 32 . dry Greens.50 55 .47 0.14 days 10 .6 30.0 32 32 30 .6 31.12 months 10 . green Lettuce.95 4 .6 months 89 88 85 79 30.45 0.8 months 4 .48 134 134 134 127 113 16 133 31.4 months 10 .75 95 .96 0.91 0.4 weeks 2 .100 98 .55 90 90 .12 months 3 .95 95 .88 0.83 0.55 38 .48 0.44 127 126 122 112 32 50 95 70 1 .7 31.70 95 .4 weeks 4 .100 95 98 .61 50 .82 0.14 days 95 95 95 89 79 7 .7 30.100 98 .100 3 .65 95 .88 0.REFRIGERATION SELECTION GUIDE Table 5 . head Mushrooms Okra Onions Green Dry.46 0.29 0.90 0.90 0.4 31.4 months 1 .23 0.30 0.0 0.6 0.100 50 . vegetable Spinach Storage Temperature.40 50 95 95 70 7 .78 0.5 30.3 90 85 92 30.95 85 .4 30.95 0.100 95 .91 0.76 0.94 0.79 0.14 days 7 .90 0.4 weeks 2 .100 4 .5 30.1 30.90 0.100 98 .75 5 .100 95 95 .47 116 111 99 130 32 32 32 32 32 32 .47 0.84 0.46 126 30.48 0.55 46 .92 0.100 95 .93 0.94 0.100 95 95 95 95 .0 0.43 0.14 days 10 .24 0.7 30.98 95 90 .94 0.9 30.54 32 -10 .92 0.87 0.48 0.34 32 45 .3 weeks 3 .14 days 3 .46 0.100 95 95 .46 89 133 104 125 129 122 136 130 129 32 32 32 32 95 .95 0.9 30.9 29.95 0.92 0.100 95 95 .1 30.10 days 2 .3 weeks 84 80 93 29.7 months 10 .4 28.4 0.6 30.4 days 7 .93 0.3 weeks 6 .90 0.5 weeks 5 .83 0. & onion sets Parsley Parsnips Peas Green Dried Peppers Dried Sweet Potatoes Early Main crop Sweet Pumpkins Radishes Spring Winter Rhubarb Rutabagas Salsify Seed.7 31.7 0.5 days 6 .47 130 122 132 32 32 32 32 32 32 32 50 .100 98 .40 0.32 32 32 32 32 .3 months 81 78 69 91 30.6 30.9 months 2 .9 0.0 30.2 months 10 .24 0.7 30.8 months 89 67 11 30.7 30.48 0.44 0.4 0.50 60 .73 0. late Carrots Topped-immature Topped-mature Cauliflower Celeriac Celery Collards Corn.100 90 . Life % Vegetables Highest Freezing.95 6 months 2 .45 0.91 0.94 0.46 0.15 93 30.4 weeks 1 .2 30.100 2 weeks 5 months 2 .50 45 .46 0.48 0.70 90 .100 95 90 .49 0.8 months 1 .47 0.7 0.10 days 3 .6 weeks 5 .48 0.55 98 .4 0.100 65 .7 months 2 .4 weeks 3 .30 30.10 days 61 93 75 87 90 85 95 91 90 30.47 132 50 .0 30.4 months 2 .45 37 .85 0.5 Specific Heat below 32°F Btu/lb °F Latent Heat Btu/lb 19 .42 0.46 0.Requirements and Properties of Perishable Products Commodity Artichokes Globe Jerusalem Asparagus Beans Snap or Green Lima Dried Beets Roots Bunch Broccoli Brussels Sprouts Cabbage. Sweet Cucumbers Eggplant Endive (Escarole) Frozen Vegetables Garlic.4 weeks 1 .7 30. % Approximate Water Storage Content.8 months 74 12 30.9 31.50 32 95 95 .42 0.46 0.6 31.48 126 126 132 126 135 125 106 137 133 133 65 .97 0.5 28.23 0.95 0. °F Relative Humidity.40 127 94 32 32 32 32 32 95 .6 months 2 .42 106 32 . leafy Horseradish Kale Kohlrabi Leeks.32 0.41 0.14 days 4 .69 0.3 months 2 .100 98 .94 0.91 0. 60 90 .3 weeks 4 .7 29.4 29.3 months 82 82 83 93 89 86 81 82 75 87 91 89 25 83 93 78 85 86 82 29.10 days 6 .86 0.60 85 .6 30.47 0.8 weeks 2 .6 30.6 31.4 weeks 5 .45 0.6 30.6 28.46 0.50 48 .32 36 .0 30.32 90 .50 50 .90 85 .82 0.36 0.41 90 . °F Specific Heat above 32°F Btu/lb °F Specific Heat below 32°F Btu/lb °F Latent Heat Btu/lb Storage Temperature.6 0.32 30 .92 0.95 90 .90 90 .95 85 .46 0.90 9 .42 0.90 0.8 months 2 .4 29.88 0.0 30.0 31 .7 29.50 36 .86 0.7 28.87 0.0 28.86 0.42 0.45 0.4 weeks 6 .3 weeks 4 .88 0.28 123 30.48 0. °F Relative Humidity.94 0.32 32 .2 30.8 weeks 5 .95 90 .42 0.2 30.48 45 31 .45 0.8 months 84 5 .28 0.80 0.6 weeks 3 .6 months 6 . fresh Oranges Papayas Peaches Peaches.31 45 .85 0.27 0A3 34 112 89 89 30.95 3 .0 31.42 0.91 0.95 0.3 weeks 2 .50 32 .95 1 .50 90 .90 85 .46 0.7 days 2 .6 weeks 2 .46 0.94 0.45 0.4 30.7 0.14 days 4 .41 29 .95 55 .43 0.75 5 .44 0.94 0.8 30.46 0.90 0.0 30.48 0.79 0.89 0.90 90 85 .7 months 2 weeks 3 .90 90 .80 0.8 weeks 3-6months 2 .48 0.55 70 .2 3.6 0.45 0.95 2 .48 121 31 .4 months 10 .45 0.94 0.4 30.14 days 90 3 .0 0.95 90 85 .0 31.95 90 .44 0.39 0.40 0.41 32 40 .93 0.90 30.480.84 0.40 32 .46 0.8 0.88 0.84 0.32 50 .45 0.0 31.50 45 .45 0.4 weeks 5 .5 months 92 10 .95 90 .50 32 . ripe Plums Pomegranates Prunes Fresh Dried 20 Highest Freezing.95 90 . cured Dewberries Figs Dried Fresh Frozen fruits Gooseberries Grapefruit Grapes American Vinifera Guavas Honeydew Melons Lemons Limes Mangoes Nectarines Olives. dried Pears Persian Melons Persimmons Pineapples.8 months 24 1 .4 29.95 90 90 .95 85 .5 118 133 112 122 123 118 .90 90 .72 0.95 90 .Requirements and Properties of Perishable Products (continued) Commodity Squash Acorn Summer Winter Tomatoes Mature green Firm.32 31 .4 30.48 0.26 0.32 31 41 .93 0.82 0.40 31 .2 weeks 85 2 .6 94 85 31.50 41 .4 weeks 65 75 3 days 85 2 weeks 82 5 .90 0.4 months 2 .95 55 .45 0.32 31 .60 90 .4 days 93 3 .95 55 .86 0.60 50 .3 weeks 2 .48 0.47 0.88 0.12 months 7 .6 months 30.95 90 .32 41 .40 31 .10 weeks 23 78 27.32 -10 .4 weeks 4 .94 0.91 0.88 0.46 0.48 133 134 32 32 32 61 95 95 95 85 .88 0.50 30 45 31 .95 85 .14 days 6 .8 months 86 28 0.86 0.32 0 .6 months 74 Fruits and Melons 3 .45 0.45 0.1 30.1 0.48 105 132 129 133 30 .45 135 122 55 .88 0.95 85 .12 months 2 .4 29.3 weeks 3 .31 45 .95 90 .44 118 118 119 133 127 123 117 118 108 124 130 127 31 .15 days 92 122 94 108 122 118 132 31 .12 months 3 days 84 80 93 87 85 20 85 29.5 30.44 0.87 0.1 30.60 2 .REFRIGERATION SELECTION GUIDE Table 5 .1 0.90 85 .4 weeks 1 .32 32 .90 85 .90 90 .6 26.95 75 or less 90 .95 95 4 .88 0.95 90 .4 0.7 days 93 94 31. Life % Vegetables continued 45 .46 0.90 0.90 85 .4 weeks 2 .6 30.4 weeks 2 .32 41 85 .45 121 114 133 124 122 29 122 32 . dried Apricots Avocados Bananas Blackberries Blueberries Cantaloupes Cherries Sour Sweet Casaba Melons Cranberries Currants Dates.46 0.46 127 127 31 .40 90 .70 45 .47 0.27 0.55 30.95 0.86 0.86 0.12 weeks 1 .6 29.50 55 31 .75 95 50 . % Approximate Water Storage Content.1 30. ripe Turnips Roots Greens Watercress Yams Apples Apples. 8 days 65 4 .41 50 .84 0.3 weeks 45 1 .95 90 .77 28 27 0.7 days 90 2 .67 0.5 days 37 3 . 54% lean Sirloin cut (choice) Round cut (choice) Dried.4 weeks 87 2 .7 days 8 3 .95 1 .92 32 .37 0. frozen 32 .29 0.85 0. 81% lean Beef.Cod.44 125 115 28 .3 weeks 67 6 . fresh.0.59 .34 .8 weeks 48 5 days 70 1 .80 0. Life % Fruits & Melons continued 2 .70 90 .5 months 6 .100 In sea water 32 .44 0.24 .34 32 .63 53 43 70 29 0.39 0.60 90 .8 months 32 .10 . °F Relative Humidity.6 months 19 13 .32 40 50 . 100% fat Shoulder.37 0.34 88 .60 0.41 31 .39 .90 95 .72 0.0 85 .58 0.34 0.32 31 .73 0.85 80 .39 32 .59 32 32 .34 37 .38 0.110 29 28 0.90 85 85 85 90 .77 0.46 0.34 . Whiting Halibut Herring Kippered Smoked Mackerel Menhaden Salmon Tuna Frozen Fish 31-34 32 .20 Commodity Pork. 35% lean Backfat.87 0. 67% lean Pork.41 61 .85 65 . % Quinces Raisins Raspberries Black Red Strawberries Tangerines Watermelons 31 .10 .0.34 95-100 95 .32 90 31 .0 80 .34 32 .77 0.47 0.66 0.48 .89 0.6 30.REFRIGERATION SELECTION GUIDE Table 5 .85 0.57 0.40 0.45 0.44 114 109 113 5 .39 0.46 0.34 .50 0.3 weeks 4 .40 70 64 80 96 69 100 94 0.64 80 .37 0.0.88 0.90 85 85 85 15 90 90 90 .44 3 . 47% lean Bellies.95 32 .3 0.43 89 .30 0.36 32 .95 Beef.45 0.81 0.44 0.36 41-50 -20 to -4 100 95-100 90 .34 0. frozen Ham 74% lean Light cure Country cure Frozen Bacon Medium fat class Cured.84 0.3 weeks 93 Seafood (Fish) 12 days 81 10 days 81 18 days 75 30.34 32 .9 30.95 90 .70 .95 3 .44 0.47 0.39 0.43 0.95 90 .12 months Seafood (Shellfish) 12days 80 12 .33 0.36 -20 to -4 80 .41 0.34 32 .35 0.100 95 .31 0.5 days 30 3 .34 41-50 95-100 95 .83 0.84 0.84 0.34 34 .90 85 .3 days 81 2 .14 days 76 Indefinitely 79 28 28 28 28 28 28 0.American Oysters.33 80 82 60 0.38 0.22 0.8 months Meat (Beef) 1 .85 85 2 .66 0.74 0.5 days 1 .100 90 . average Beef carcass Choice.Perch Hake.34 32 .95 90 Haddock.32 31 .0 30.34 31 .100 95 .44 0.35 46 .8 days 87 5days 80 3 .30 .42 117 117 107 10 days 61 10 days 64 6 .3 months 85 18 Highest Freezing.71 0.61 0.26 27 19 .38 0.29 28 Latent Heat Btu/lb 21 .40 0.0.7 days 32 .34 50 .5 days 49 4 . chipped Liver Veal.4 0.90 0.3 weeks 49 1 .3 days 84 5 .7 days 66 6 .29 Storage Temperature.95 Scallop meat Shrimp Lobster.100 95 . fresh average Carcass.36 32 .29 0.70 0.0.52 0. 60% lean Prime.100 32 .34 32 .0 31.48 117 120 129 122 133 28 28 28 0.61 0.2 weeks 3 .92 0.100 95 .5 days 62 18 days 64 14 days 70 6 .25 122 2 . Clams (meat & liquid) Oyster in shell Frozen shellfish 32-34 31 .0 85 .97 0.40 87 92 93 89 92 100 28 28 28 0.8 months 56 57 42 37 .26 0.90 80 .34 32 .0.Requirements and Properties of Perishable Products (continued) Specific Heat above 32°F Btu/lb °F Specific Heat below 32°F Btu/lb °F 28. °F 29 28 .10 .72 0.6 weeks 62 .12 months Meat (Pork) 3 .39 0.56 0. farm style Approximate Water Storage Content.3 weeks 56 1 . 36 0.90 0.45 0.37 0.31 0. % Approximate Water Storage Content.42 0.4 month 32 .0 85 .12 days 61 5 .32 .77 28 0.36 0.0. smoked Frankfurters.41 0.100 0.10 . 10% fat Milk Whole.34 32 32 32 85 85 85 85 Fresh. farm cooler Frozen Whole Yolk White Whole egg solids Yolk solids 22 29 . whole Dried.80 0.28 0.31 0.4 months 6 .39 0.32 28 . Life % Meat (Pork) continued 34 .6 weeks 2 . frozen Cheese.5 0.39 53 53 56 44 86 0.79 0.65 0.40 80 .26 0. fresh.7 days 38 1 .90 85 85 90 .100 95 .46 0.21 0.0 85 90 .42 0.100 90 .40 97 -4 . packer style Frozen Sausage Links or bulk Country.29 0.4 weeks 69 12 months Meat (Miscellaneous) 1 .42 0.41 106 106 92 99 0.26 0.28 0. °F 25 29 12 months 6 months 12 months 12 months 3 .12 days 65 8 .21 0.40 96 96 0.40 35 .73 0.79 12 months 74 29.35 0.21 106 79 126 4 6 21 31 Eggs Eggs Shell Shell.75 5 .34 40 40 40 -20 to -15 65 65 65 65 Commodity Bacon continued Cured.31 0. 67% 1lean Leg.40 93 27 27 27 27 0.100 95 .23 months 37 37 39 31 63 2 . average Choice.42 106 15 months 12 months 27 5 5 0.100 95 .38 .65 0.38 87 0.31 0.12 days 60 . average Polish style 32 .42 125 28 4 106 Highest Freezing.53 0. all classes Duck Poultry. choice.0 95 .4 weeks 64 1 .70 5 .Requirements and Properties of Perishable Products (continued) Storage Temperature.4 weeks 74 1 .34 32 32 .32 28 .80 0.10 . Cheddar long storage short storage processed grated Ice cream.75 0.3 weeks 50 1 .50 0.52 0.52 0.5 0.23 0.3 weeks 66 66 Low Low 1 year plus 1 year plus 1 year plus 6 .10 75 .80 0.39 .29 0.70 0.95 Rabbits.32 28 . dried 32 .95 Poultry.0.32 50 . nonfat Evaporated Evaporated unsweetened Condensed sweetened Whey.3 weeks 56 1 .85 70 . fresh 32 . pasteurized Grade A Dried.9 months 16 months 24 months 87 2 3 74 29.73 86 .55 0 0 0 35 .70 0.34 70 45 .4 weeks 74 1 .25 23 8 8 19 0.21 0.3 weeks 54 Meat (Lamb) 5 .42 0.95 2 .76 0.36 54 72 80 77 28 .31 0.22 40 7 28 28 0.62 0.95 Butter Butter.22 0. average Chicken.66 0.12 months 74 55 88 2-4 3-5 .12 months Meat (Poultry) 1 .12 months 6 . frozen 28 .85 70 .93 0.REFRIGERATION SELECTION GUIDE Table 5 .73 0.34 90 .5 days 68 Dairy Products 1 month 16 12 months 32 .46 0.10 .69 .70 40 Low Low 70 40 70 Low Specific Heat above 32°F Btu/lb °F Specific Heat below 32°F Btu/lb °F Latent Heat Btu/lb 0. °F Relative Humidity. all classes Turkey. 83% 1lean Frozen 32 .72 0.6 months 2 .40 0.85 1 . 35 0.47 0.21 .85 80 .23 0.40 31 .20 0.65 1 year 1 .65 35 .50 70 35 30 .70 85 8 .40 35 .24 20 0. baker's compressed Tobacco Hogshead Bales Cigarettes Cigars 0 70 .60 90-95 90 .32 .22 51 4-8 16 89 10 71 0.32 65 .37 34 .55 60 .75 35 .92 0.34 40 40 65 65 Alfalfa meal Beer Keg Bottles and cans Bread Canned goods Cocoa Coconuts Coffee.6 months 3 .34 0 .34 46 .40 50 28 .24 0.41 22 127 19 102 Low Approximate Water Storage Content.0. salad Oleomargarine Orange juice Popcorn.vegetable.12 months 10 3 .34 0 .21 17 0.70 80 .50 50 .31 0.23 .REFRIGERATION SELECTION GUIDE Table 5 .85 45 .32 0.26 26 0 0 33 3-6 0.34 0.40 35 .35 0.85 50 .12 months 0 1 year plus 3 .55 50 .53 30.65 70 .34 0 .6 weeks 4 .0.32 0.22 11 0.75 1 year plus 60 .6 months 2 5 . unpopped Yeast.77 0.31 0.9 months 17 Miscellaneous 1 year plus 3 .25 0.35 35 . °F Flake albumen solids Dry spray albumen solids Relative Humidity.15 Compiled in part from ASHRAE Refrigeration Handbook. °F 5-8 Candy 6 .25 1 3 14 24 28 0.0.70 0.4 0.32 45 0 Specific Heat above 32°F Btu/lb °F 65 or below 70 or lower 50 .5 .14 months 32 .24 67 14 .35 32 .2 years 6 months 2 months 90 90 32 .21 0.Requirements and Properties of Perishable Products (continued) Commodity Storage Temperature.37 0.47 129 0.25 0.1990.40 32 .22 .58 0.2 months 2 . % Specific Heat below 32°F Btu/lb °F Latent Heat Btu/lb 0. 23 .46 35 .91 0.26 0.6 weeks 50 .4 months Several Years 1 year plus Several months 4-8 months 12 .8 weeks 3 . green Fur and fabrics Honey Hops Lard (without antioxidant) Maple syrup Nuts Oil.26 0.12 months 1 1.16 Low 1 year plus Milk chocolate Peanut brittle Fudge Marshmallows 0 .0.40 0 32 .48 0.25 0.37 47 10 .31 0. Life % Eggs continued 1 year plus 12 .60 32 .95 Highest Freezing.13 weeks 1 year 1 year plus 1 . 4 Cabbage 0.Sweet 1.Green 1.25 5.95 1.65 2.2 Turnips 0.4 21.6 Onions .05 Peppers . 24 .05 Peppers .6 0.8 1.6 2.Immature - 1.1 Lettuce .9 9.0 Grapes 0.3 2.Green 3.5 1.35 1.1 Okra - 6.4 0.0 Peaches 0.35 0.Leaf 2.6 0.75 7.1 18.0 Carrots 1.Cantaloupes 0.7 9.75 1.25 2.4 Asparagus 4.8 Beans .4 10.0 Blueberries 0.6 1.Honeydews - 0.0 21.45 - Raspberries 2.4 4.2 Broccoli 3.2 3.4 3.45 0.0 Potatoes .2 Potatoes .9 1.65 6.Mature - 0.3 0.0 Tomatoes .5 Grapefruit 0.35 0.6 12.33 0.85 4.7 Lemons 0.5 1.Green 0.0 19.7 2.28 - - Spinach 2.8 Lettuce .65 Melons .2 Onions 0.9 4.5 0.85 - - Oranges 0.15 1.Green 1.85 5.3 Cauliflower 1.3 0.8 Tomatoes .35 2.2 Brussels Sprouts 2.2 7.50 1.85 2.1989.45 0.1 Pears 0.8 2.55 Strawberries 1.55 3.05 Melons .2 7.4 4.3 Celery 0.70 9.8 1.0 4.15 19.1 2.2 Beets 1.75 Sweet Potatoes 0.1 - - Beans .3 Cherries 0.95 2.65 1.3 Compiled in part from ASHRAE Handbook of Fundamentals.05 Peas 4.3 5.1 Cucumbers 0.35 4.Head 1.2 4.35 2.REFRIGERATION SELECTION GUIDE Table 6 .35 0.05 1.4 Corn 4.15 5.0 15.8 10.4 6.6 1.35 2.Ripe 0.8 4.5 Mushrooms 3.75 4.3 0.Lima 1.Approximate Heat of Respiration Rates at Temperature Indicated Btu/Pound/24 Hours Btu/Pound/24 Hours Product 32°F 40°F 60°F Product 32°F 40°F 60°F Apples 0.1 Plums 0.0 18.0 Cranberries 0.75 3.65 1. Heat Equivalent of Occupancy Cooler Temperature °F Heat Equivalent/Person Btu/Hr.150 337 3 .700 1.050 10 1.950 863 2. pump on a circulating brine or chilled water system.250 1.1/2 4. fan motor outside refrigerated space driving fan circulating air within refrigerated space.243 2. Washington Florida Jacksonville Miami Tampa Georgia Atlanta Savannah Hawaii Honolulu Idaho Boise Dr Bulb °F Wet Bulb °F 92 65 90 77 93 79 94 78 96 92 92 80 80 81 95 96 78 81 87 75 96 68 25 . Table 8 .REFRIGERATION SELECTION GUIDE Table 7 .081 2.3 3. 2. motors driving fans for forced circulation unit coolers.Summer Outdoor Design Data (Design dry bulb and wet bulb temperature represents temperature equalled or exceeded during 1% of hours during the four summer months.C.20 2. For use when both useful output and motor losses are dissipated within refrigerated space.545 744 400 117 1.545 744 1.200 0 1.Heat Equivalent of Electric Motors Btu/Hp/Hr Motor Hp Connected Load in Refrigerated Space1 Motor Losses Outside Refrigerated Space2 Connected Load Outside Refrigerated Space3 Btu/Hr Watts Btu/Hr Watts Btu/Hr 1/8 . 50 720 40 840 30 950 20 1.300 -10 1. motor in refrigerated space driving pump or fan located outside of space.545 744 1. Watts 3.400 Table 9 . For use when motor heat losses are dissipated within refrigerated space and useful work expended outside of refrigerated space. For use when motor losses are dissipated outside refrigerated space and useful work of motor is expended within refrigerated space.700 497 1/2 .) Location Alabama Birmingham Mobile Alaska Fairbanks Juneau Arizona Phoenix Tucson Arkansas Fort Smith Little Rock California Bakersfield Blythe Los Angeles San Francisco Sacramento Dr Bulb °F Wet Bulb °F 97 96 79 80 82 75 64 66 108 105 77 74 101 99 79 80 103 111 94 80 100 72 78 72 64 72 Location Colorado Denver Connecticut Hartford Delaware Wilmington D. ) Location Illinois Chicago Springfield Indiana Fort Wayne Indianapolis Iowa Des Moines Sioux City Kansas Dodge City Wichita Kentucky Lexington Louisville Louisiana New Orleans Shreveport Maine Portland Maryland Baltimore Massachusetts Boston Worcester Michigan Detroit Grand Rapids Minnesota Duluth Minnesota Mississippi Biloxi Jackson Missouri Kansas City St.REFRIGERATION SELECTION GUIDE Table 9 .Summer Outdoor Design Data continued (Design dry bulb and wet bulb temperature represents temperature equalled or exceeded during 1% of hours during the four summer months. Louis Montana Billings Helena Nebraska Omaha Nevada Las Vegas Reno New Hampshire Concord New Jersey Newark Trenton New Mexico Albuquerque Santa Fe New York Albany Buffalo New York North Carolina Charlotte North Dakota Bismark 26 Dr Bulb °F Wet Bulb °F 94 95 78 79 93 93 77 78 95 96 79 79 99 102 74 77 94 96 78 79 93 99 81 81 88 75 94 79 91 89 76 75 92 91 76 76 85 92 73 77 93 98 82 79 100 96 79 79 94 90 68 65 97 79 108 95 72 64 91 75 94 92 77 78 96 90 66 65 91 88 93 76 75 77 96 78 95 74 Location Ohio Cincinnati Cleveland Oklahoma Tulsa Oregon Pendleton Portland Pennsylvania Philadelphia Pittsburgh Rhode Island Providence South Carolina Charleston South Dakota Sioux Falls Tennessee Memphis Nashville Texas Dallas El Paso Galveston Houston Utah Salt Lake City Vermont Burlington Virginia Richmond Roanoke Washington Seattle Spokane Yakima West Virginia Charleston Wisconsin Milwaukee Wyoming Cheyenne Canada Alberta Calgary British Columbia Vancouver Manitoba Winnipeg New Brunswick St. John Newfoundland Gander Nova Scotia Halifax Ontario Toronto Quebec Montreal Saskatchewan Regina Yukon Whitehorse Dr Bulb °F Wet Bulb °F 94 91 78 76 102 79 97 91 66 69 93 90 78 75 89 76 94 81 95 77 98 97 80 79 101 100 91 96 79 70 82 80 97 67 88 74 96 94 79 76 82 93 94 67 66 69 92 76 90 77 89 63 87 66 80 68 90 75 81 71 85 69 83 69 90 77 88 76 92 73 78 62 . Operating Conditions for Storage Temp.01 0. °F Humidity Operating T.1 Table 12 .REFRIGERATION SELECTION GUIDE Table 10 .25 18 hours Table 11 .06 0. °F Designed Running Time For Unit 35 .Insulation Requirements for Storage Rooms Storage Temperature °F Desirable Insulation U Factor -50 to -25 -25 to 0 O to 25 25 to 40 40 and up 0.04 0.40 55% .D.65% 20 .Suggested Freezer Temperatures °F Bread 0 Vegetables -10 Candy 0 Beef -10 Ice Cream Butter Eggs Fish Shellfish -15 O to -10 O or lower -10 -20 Lamb Pork Veal Poultry -10 -10 -10 -20 27 .075 0. Rev A 06/03 www. These products are engineered and manufactured with the utmost in quality control. specifications or designs and prices without notice and without incurring obligations.com Literature Number: 570-545 .Thank You! The Replacement Components Division (RCD) of Carrier Corporation thanks you for considering Totaline refrigeration products.totaline. REPLACEMENT COMPONENTS DIVISION © CARRIER CORPORATION 10/91. or change at any time. Thanks again! Manufacturer reserves the right to discontinue. RCD is ready to support your installation and all other needs with our full range of Totaline Service Parts.