REFRIGERATION SELECTION 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 Section One: Performing A Job Survey and Determining Refrigeration Load Job Survey .4 Site Conditions Refrigeration Load Calculations Refrigeration Load Segments Transmission (Wall Load) Air Change or Ventilation Load The Product Load Other Considerations Specific Heat Latent Heat Heat of Respiration Product Load Formulae Miscellaneous Loads Safety Factor and Other Considerations Total Load Load Calculation Forms For rooms below 32°F (sample) For rooms below 32°F (blank) 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 Section Three: Tables Table - “U” Values of Various Insulations 16 Table - Transmission Heat Gain Factors 16 Table - Average Air Changes Per 24 Hours For Storage Rooms 17 Table - Heat Removed In Cooling Air To Storage Room Conditions 18 Table - Storage Requirements and Properties of Perishable Products 19 - 23 Table - Approximate Heat of Respiration Rates at Temperature Indicated 24 Table - Heat Equivalent of Electric Motors 25 Table - Heat Equivalent of Occupancy 25 Table - 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 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 Section One of this publication provides a detailed explanation of the factors that determine a refrigeration load This will be of significant assistance when completing the easy-to-use Load Calculation Forms included in this section In addition to a perforated blank form for refrigeration applications below and above 32°, examples of completed load estimates are presented Blank forms are also available in pads from your Totaline representative Once the refrigeration load is determined, proper equipment must be selected Section Two is a guide to selecting the most appropriate equipment to the particular application Section Three contains handy refrigeration reference tables that will be most helpful in pinpointing specific needs Many of the tables in Section Three are referenced in the first two sections and the remainder are included for additional reference This manual is offered as a general tool for industry use and for anyone designing systems Certain tabular data has been duplicated in full or part from ASHRAE Handbooks All other data has been compiled by the Replacement Components Division of Carrier Corporation, Syracuse, NY Installers, engineers or others using this manual should exercise judgement when specifying refrigeration equipment for specific applications The Replacement Components Division is not responsible for any use made of this text Thank you for considering Totaline refrigeration condensing units Totaline products are engineered and manufactured with the utmost in quality control The Replacement Components Division of Carrier Corporation is ready to support all your needs with our full range of Totaline Service Parts REFRIGERATION SELECTION GUIDE Section One: Performing A Job Survey & Determining Refrigeration Load When reading this section refer to Load Calculation Forms starting on page Job Survey Site Conditions The calculation of the transmission, product, internal and air change load segments will be discussed in detail Before the load can be estimated, however, a comprehensive analysis of site conditions must be made to assure an accurate evaluation of the total refrigeration load 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, insulation, exposure, etc • Type and amount of stored product • Electrical service requirements • Any miscellaneous loads including people, lights, appliances, etc Based on this data, the total heat load of the refrigerated space can be calculated by adding the totals of the four load segments: transmission, product, internal and air change It is common practice, and recommended, to add a 10% safety factor to the calculated refrigeration load 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 To perform this function, equipment of the proper capacity must be installed and controlled on a 24-hour basis The equipment capacity is determined by the actual instantaneous peak load requirements Generally, it is impossible to measure the actual peak load within a refrigerated space These loads must be estimated The total refrigeration load is the total of the following “load segments”: • Transmission Load - heat gain through walls, floors and ceilings • Air Change Load - heat gain associated with air entering the refrigerated space, either by infiltration or ventilation • Product Load - heat removed from and produced by products brought into and stored in the refrigerated space • Internal Load - heat produced by internal sources such as lights, electric motors, and people working in the space 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 Heat always travels from the warmer to the cooler atmosphere The sensible heat gain through walls, 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, adjusted to allow for solar heat load on any surface exposed to the sun The following explains the formulae used to calculate the transmission load Thermal Resistance, R, is defined as the total resistance of a material to heat flow, expressed in (°F TD) (sq ft)/Btuh (TD is temperature difference which is explained in Section Two, page 12.) Coefficient of Heat Transfer, U, is defined as the overall rate of heat transfer through a material, expressed in Btu/(hr) (sq ft) (°F TD) The overall heat transfer factors based on the actual wall construction can be calculated by the formula: • Q = A x U x TD, where Q = heat load, Btuh • A = sq ft area of the wall, roof, etc • U = the "U" factor for the wall expressed in °F between the inside and outside wall surface The tabulated heat gain factors, Tables and 2, at intervals of overall temperature differences, can be used to simplify calculations These factors are expressed in Btu/sq ft/24 hours Other Considerations For small walk-in coolers and freezers, where there are no unusual requirements, 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, floors, and ceilings of modern construction refrigerated facilities is negligible and can be ignored REFRIGERATION SELECTION GUIDE Air Change or Ventilation Load Each time a door is opened to a refrigerated room from an adjacent unrefrigerated space, some outside air will enter the room This untreated warm moist air will impose an additional refrigeration load and must be taken into account in the heat load calculation Usually, the infiltration air's moisture content is more than that of the refrigerated space As this air is cooled to the space temperature, the moisture will condense out of the air This imposes both a sensible and latent heat load in the space which must be removed by the refrigeration equipment Infiltration air quantities are difficult to determine accurately Usually, a number of air changes per day are estimated Table indicates the number of air changes that may be expected in a given size of room over a 24-hour period The data contained in this table have been determined by experience and may be used with confidence Please note that the air change factors vary for rooms above and below 32°F For rooms below 0°F, some further reduction of the air changes may be considered There is usually less traffic involved in a 0°F room, with less air movement resulting Having determined the number of air changes to be expected, the room volume is then multiplied by the number of air changes To obtain the infiltration load, a factor is then obtained from Table and is applied to the total volume of air The Btu/cubic foot factors in Table are based on the dry bulb temperature and the relative humidity of the infiltration air Infiltration Air Formula: Infiltration Btu/hr = Room Volume, 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 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 2.The heat removed by freezing or chilling the product 3.The heat of respiration caused by chemical reactions occurring in the product Specific Heat A product cooling from its initial temperature requires the removal of sensible heat Sensible heat is heat that can be detected and recorded on a dry bulb thermometer 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 specific heat will vary with the type of product and is different above and below 32°F Specific heat figures are listed in Table for various product types Latent Heat When the product is cooled to a temperature of 32°F or lower, the latent heat load is also a part of the product load This process is called the latent heat of fusion The latent heat load is the quantity of heat involved in changing the state of a substance without changing its temperature For example, 144 Btu’s must be removed to freeze a pound of water In the process, the pound of water at 32°F becomes a pound of ice at 32°F This calculation is applied to all products that must be frozen The latent heat of fusion of any product is that of water - 144 Btu/lb—multiplied by the percentage of water content of the product Actual corrected latent heat figures for various products are shown in Table Heat of Respiration Certain food products experience chemical changes after storage This is true of most fruits and vegetables, and some dairy products This chemical change results in heat production which must be considered in the load calculation The heat of respiration occurs at temperatures over 32°F and varies depending on the product and the storage temperature Table indicates the heat of respiration for various products at common storage temperatures Please note that this heat load increases considerably at higher temperatures 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 REFRIGERATION SELECTION GUIDE Miscellaneous Loads Total Load All electrical energy used by lights, motors, heaters, etc., located in the refrigerated area, must be included in the heat load To calculate these loads: To arrive at the total Btu/24 hr load, total all four main sources of heat gain and add a 10% safety factor as recommended For system running times and defrost information, see Section Two - Equipment Selection Considerations, page 12 If further assistance is required, please contact your Totaline distributor Lights = Total lighting wattage x hours in use x 3.41 Btu/Watt for incandescent or 4.2 for fluorescent lights Coolers and freezers = to 1-1/2 Watts per square foot of floor area Allow up to double this amount for work areas Motors - The heat input from motors vary with the motor size, BHP output, efficiency and whether it is located within, or outside of, the refrigerated space The heat equivalent of one BHP is 2545 Btu/hr Motor efficiencies vary from 40% and less for small fan motors to 80% or more for integral horsepower motors The motor output will be its BHP x 2545 Btu/hr x hours of operation If the motor is located inside the refrigerated area, divide its output by its efficiency If the motor is located outside the refrigerated area, its inefficiency will be dissipated outside, then only its output will figure in the room load If the motor is located in the room and the load is outside, only the inefficiency will be added to the room load Multiply the output by (1 - efficiency) For motors rated in Watts output, divide by 746 to obtain the heat equivalent horsepower rating See Table 7, Heat Equivalent of Electric Motors Occupancy Load - People working in a refrigerated storage area dissipate heat at a rate determined by the room temperature The heat load added to the room equals the number of people, the hours of occupancy and heat equivalent per person Multiple occupancies of short duration will carry additional heat into the room See Table 8, Heat Equivalent of Occupancy 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, but not assume this is adequate to take care of the evaporator fan load (Additional safety or reserve capacity may be available from the compressor running time and average loading.) The Total Load with safety factor does not include the evaporator fan or defrost loads, which must be evaluated and added to the basic load to arrive at the total load for the final selection of the refrigerating equipment Tables and data required for calculating loads are tabulated for quick reference REFRIGERATION SELECTION GUIDE LOAD CALCULATION FORMS LOAD CALCULATION FORM For Rooms Below 32°F Customer Address FRED’S FROZEN FISH Job 34 CHARLES ST., PORTLAND, MAINE Estimator EXAMPLE #1 S.C SITE CONDITIONS Describe the application FREEZER - FRESH FISH 20 x (l) 30 What are the outside room dimensions (ft.)?(w) x (h) 10 FIBERGLASS Describe the insulation Type Thickness inches What is the overall wall thickness? inches ROOM 75 What is the outside or surrounding air temperature? (Table 9) °F -10 What is the storage room temperature? °F 85 What is the temperature reduction? (subtract line from line 5) °F 500 What is the electrical load watts including lights and motors? watts How many people occupy this space? 2000 LBS / DAY 10 What is the total product weight? HADDOCK ARRIVING AT 50ºF, 11 Product load information: LOAD CALCULATION Date 3/30/01 FACILITY LAYOUT (Note: Detail all relevant construction features) NO OUTSIDE WALLS A Transmission (Wall) Load a Exterior wall surface 20 30 600 (w) x (l) _ = 30 10 300 (l) x (h) = 20 10 200 (w) _ x (h) = 1100 x = 2200 sq ft 142.8 (INTERPOLAYTION) b Table Btu load/sq ft/24 hours = 314,160 Btu / 24 hours 2200 142.8 a x b = _ B Air Change (Infiltration Load) 29 x 19 x _ = 4959 cu ft a Interior room volume _ (inside room dimensions) 5.6 b Table air changes per 24 hours = 2.4 c Table Btu/cu ft = 4959 5.6 2.4 a _ x b _ x c C Product Load Product temperature reduction load above freezing 2000 Ibs a Total product weight = _ 18 b Product temperature reduction to freezing = _ °F 0.85 c Table specific heat above freezing = _ 2000 18 0.85 a _ x b _ x c Latent Heat of Fusion Load 2000 a Total product weight = _Ibs 117 b Table latent heat of fusion = _Btu/lb 2000 117 a x b Product temperature reduction load below freezing 2000 Ibs a Total product weight = 42 b Product temperature below freezing = °F 0.44 c Table specific heat below freezing = 2000 42 0.44 a _ x b _ x c D Miscellaneous Load 500 a Electrical load (Watts) x 3.42 x 24 x 24 b Number of occupants x (Table 8) E Total Load without safety factor (add right column) F Safety Factor (add 10% of Btu load per 24 hours) G Total Load with safety factor (Add E and F) REFRIGERATION Total Btu Per 24 Hours = 795,750 20 LOAD: Compressor Running Time (See page 12) Prepared by = 66,649 Btu / 24 hours _ = 30,600 Btu / 24 hours _ = 234,000 Btu / 24 hours _ = 36,960 Btu / 24 hours _ = = = = = 41,040 Btu / 24 hours _ Btu / 24 hours _ 723,409 Btu / 24 hours _ 72,341 Btu / 24 hours _ 795,750 Btu / 24 hours _ 39,788 BTU / HR LOAD = Date Load calculation pads are available from your Carrier representative (Literature Number 570-825) LOAD CALCULATION FORM For Rooms Below 32°F Customer Job Address Estimator Date FACILITY LAYOUT SITE CONDITIONS Describe the application What are the outside room dimensions (ft.)?(w) x (l) Describe the insulation Type Thickness What is the overall wall thickness? What is the outside or surrounding air temperature? (Table 9) What is the storage room temperature? What is the temperature reduction? (subtract line from line 5) What is the electrical load watts including lights and motors? How many people occupy this space? 10 What is the total product weight? 11 Product load information: (Note: Detail all relevant construction features) x (h) inches inches °F °F °F watts LOAD CALCULATION A Transmission (Wall) Load a Exterior wall surface (w) x (l) _ = (l) x (h) = (w) _ x (h) = x = sq ft b Table Btu load/sq ft/24 hours = a x b = _ Btu / 24 hours B Air Change (Infiltration Load) a Interior room volume _ x x _ = cu ft (inside room dimensions) b Table air changes per 24 hours = c Table Btu/cu ft = a _ x b _ x c C Product Load Product temperature reduction load above freezing a Total product weight = _ Ibs b Product temperature reduction to freezing = °F c Table specific heat above freezing = a _ x b _ x c Latent Heat of Fusion Load a Total product weight = _Ibs b Table latent heat of fusion = _Btu/lb a x b Product temperature reduction load below freezing a Total product weight = Ibs b Product temperature below freezing = °F c Table specific heat below freezing = a _ x b _ x c D Miscellaneous Load a Electrical load (Watts) x 3.42 x 24 b Number of occupants x (Table 8) x 24 E Total Load without safety factor (add right column) F Safety Factor (add 10% of Btu load per 24 hours) G Total Load with safety factor (Add E and F) 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) LOAD CALCULATION FORM For Rooms Above 32°F Customer Job Address Estimator Date FACILITY LAYOUT SITE CONDITIONS Describe the application What are the outside room dimensions (ft.)?(w) x (l) Describe the insulation Type Thickness What is the overall wall thickness? What is the outside or surrounding air temperature? (Table 9) What is the storage room temperature? What is the temperature reduction? (subtract line from line 5) What is the electrical load watts including lights and motors? How many people occupy this space? 10 What is the total product weight? 11 Product load information: (Note: Detail all relevant construction features) x (h) inches inches °F °F °F watts LOAD CALCULATION A Transmission (Wall) Load a Exterior wall surface (w) x (l) _ = (l) x (h) = (w) _ x (h) = x = sq ft b Table Btu load/sq ft/24 hours = a x b = _ Btu / 24 hours B Air Change (Infiltration Load) a Interior room volume _ x x _ = cu ft (inside room dimensions) b Table air changes per 24 hours = c Table Btu/cu ft = a _ x b _ x c C Product Load Product temperature reduction load a Total product weight = _ Ibs b Product temperature reduction to freezing = °F c Table specific heat above freezing = a _ x b _ x c Respiration Heat Load a Total product weight = _Ibs b Table respiration heat/lb = _Btu/lb a x b D Miscellaneous Load a Electrical load (Watts) x 3.42 x 24 b Number of occupants x (Table 8) x 24 E Total Load without safety factor (add right column) F Safety Factor (add 10% of Btu load per 24 hours) G Total Load with safety factor (Add E and F) 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) REFRIGERATION SELECTION GUIDE Gravity fin coils are used in rooms requiring little or no air flow They are commonly used in meat aging rooms as they produce the best meat surface texture and appearance They are also used in beef sales coolers since they have no fans and operate silently Although not very common in current designs, some packing houses and supermarkets still prefer this type of unit These coils are installed between-the-rails in meat coolers, as well as in poultry storages, cut flower rooms, etc Most gravity coils are used in high-humidity applications Unit Coolers Temperature range = 40°F and above Capacity range @ 10°F TD = 790-75,000 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 = 4500-27,000 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 Gravity boosters usually result in a lower first cost to the owner and are, therefore, gradually replacing the fin coil They are also installed between-the-rails in meat rooms as well as meat cutting and packaging rooms, cut flower boxes, fruit and vegetable storages and ice storages Gravity booster unit coolers are available with electric defrost for applications in the 28-34°F and without defrost for rooms over 34°F The gravity booster has a power operated fan to provide a more positive air flow than the gravity coil Unit coolers are the most common type of evaporator in use today Unit coolers are used at all temperatures, on all types of storages and are available with hot gas or electric defrost 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 The most common application is the food store walk-in freezer or general purpose cooler They are also used in blast freezers and some models are available with low pitch fans for use as gravity boosters Unit coolers are generally considered the most economical evaporator on a first-cost basis and are adaptable to many applications Product Coolers Temperature range = 40°F and above Capacity range @ 10°F TD = 26,000-385,000 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 = 9600-46,000 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 Both air flow and outlet velocity are variable Units are available with hot gas and electric defrost as well as for ammonia Other applications include breweries, cheese factories and general storage rooms 14 Product coolers are the largest and the most versatile evaporators and are generally found on larger jobs They are available for all refrigerants and with all types of defrost systems, air quantity, coil rows, fin spacing and coil area Some models are available as propeller fans (free blow) as well as the standard centrifugal fan version They are commonly used with duct work and models are available for floor mounting as well as ceiling suspension While more expensive in first cost than unit coolers, product coolers are often a necessity in larger storages and are commonly found in blast freezers When using electric defrost, horizontal type product coolers must be used Vertical type product coolers with electric defrost will result in “stack effect.” This causes extensive convection currents which adversely affect the defrost operation After identifying the type of evaporator to use, the actual selection must be made to balance with the condensing unit selection The condensing unit should be selected first because only a fixed number of condensing units sizes are available, while there is virtually an unlimited selection of evaporators REFRIGERATION SELECTION GUIDE When selecting hot gas or electric defrost units, allow for coil frosting and for the capacity rating of the unit to be reduced accordingly With electric defrost units, where the heaters are internally located in blank tubes, compared to a standard coil, the capacity must be reduced to allow for the loss of surface Manufacturers usually recommend a rating correction factor for electric defrost coils 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, the other unit will slow down the temperature rise in the room until the other system is repaired and placed back into service Evaporator Layout Evaporator layout is much more important than many designers realize Follow these general, but important, rules: Air pattern must cover the entire room Never locate evaporators over doors Know the location of aisles, racks etc Locate near compressors for minimum pipe runs Locate near condensate drains for minimum run The size and shape of the storage generally dictates the type and location of the evaporators The illustrations below show some typical examples Selecting Thermal Expansion Valves Selecting and installing thermal expansion valves are of utmost importance for the best coil performance Valve capacity must be at least equal to the coil load rating but not oversized for the conditions Any valve which is substantially oversized will tend to be erratic in operation and this will impair both coil performance and rated capacity output Always install liquid line strainers ahead of all thermal expansion valves Selecting A Heat Exchanger Although sometimes controversial in high temperature applications, it is generally agreed that in medium and low temperature refrigeration systems, heat exchangers, when properly applied, contribute the following to overall system performance: Sub-cooling the liquid refrigerant entering the thermal expansion valve reduces the flash gas load of the evaporator inlet It also increases the enthalpy difference of the refrigerant during its evaporating phase which produces more useful work in the evaporator In the process of heat exchanger sub-cooling, the heat extracted from the liquid refrigerant is transferred to the suction gas, thereby insuring a dry suction return to the compressor at an entering superheat level This produces the best possible volumetric efficiencies for the refrigerant used The increase in suction line temperature will also reduce the possibility of sweating 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 At the same time, this assures the maximum utilization of evaporator surface In all low temperature applications, it is most important to correctly size and properly apply heat exchangers 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 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 Recommended allowable suction line pressure drops due to the heat exchanger vary from 0.50 psi maximum for +20°F evaporator applications to 0.25 psi maximum for -40°F evaporator temperatures 15 REFRIGERATION SELECTION GUIDE Section Three: Tables Table - "U" Values of Various Insulations Material Thickness (Inches) "R" "U" Material Thickness (Inches) "R" "U" Polystyrene Foam Styrofoam "SM" (Blue) Styrofoam Roofmate (Blue) 8 1 5.0 20 10 07 0.05 04 0.035 0.025 0.16 0.08 0.055 0.04 0.032 0.027 0.02 0.25 28 0.14 0.09 0.07 0.055 0.045 0.035 Glass Fibre Batts 2.5 3.5 6 10 0.5 3.0 0.33 0.15 0.1 0.07 0.3 0.18 0.1 0.075 0.07 0.06 0.04 0.02 0.01 0.60 0.1 0.85 0.8 10.00 Polyurethane Foam Board Rigid Glass Fibre Styrofoam Beadboard (White) 6.25 4.0 3.57 Cork Sawdust Wood Blackjoe Concrete 3.3 1.68 1.2 1.0 0.1 Table - Transmission Heat Gain Factors (Btu/24Hours/Sq Foot of Outside Surface) WALL INSULATION "U" FACTOR DESIGN TEMP DIFF °F* (FROM TABLE 1, ABOVE) 01 02 025 030 035 040 045 050 055 060 065 070 075 080 085 090 095 10 20 30 50 1.00 16 10 2.4 4.8 6.0 7.2 8.4 9.6 10.8 12.0 13.2 14.4 15.6 16.8 18.0 19.2 20.4 21.6 22.8 24.0 48.0 72.0 120.0 240.0 20 4.8 9.6 12.0 14.4 16.8 19.2 21.6 24.0 26.4 28.8 31.2 33.6 36.0 38.4 40.8 43.2 45.6 48.0 96.0 144.0 240.0 480.0 30 7.2 14.4 18.0 21.6 25.2 28.8 32.4 36.0 39.6 43.2 46.8 50.4 54.0 57.6 61.2 64.8 68.4 72.0 144.0 216.0 360.0 720.0 40 9.6 19.2 24.0 28.8 33.6 38.4 43.2 48.0 52.8 57.6 62.4 67.2 72.0 76.8 81.6 86.4 91.2 96.0 192.0 288.0 480.0 960.0 50 12.0 24.0 30.0 36.0 42.0 48.0 54.0 60.0 66.0 72.0 78.0 84.0 90.0 96.0 102.0 108.0 114.0 120.0 240.0 360.0 600.0 1200.0 60 14.4 28.8 36.0 43.2 50.4 57.6 64.8 72.0 79.2 86.4 93.6 100.8 108.0 115.2 122.4 129.6 136.8 144.0 288.0 432.0 720.0 1440.0 70 16.8 33.6 42.0 50.4 58.8 67.2 75.6 84.0 92.4 100.8 109.2 117.6 126.0 134.4 142.8 151.2 159.6 168.0 336.0 504.0 840.0 1680.0 80 19.2 38.4 48.0 57.6 67.2 76.4 86.4 96.0 105.6 115.2 124.8 134.4 144.0 153.6 163.2 172.8 182.4 192.0 384.0 576.0 960.0 1920.0 90 21.6 43.2 54.0 64.8 75.6 86.4 97.2 108.0 118.8 129.6 139.4 151.2 162.8 172.8 183.6 194.4 205.2 216.0 432.0 648.0 1080.0 2160.0 * For temperature differences greater than 100°F, Btu/sq ft factor will be in direct proportion (e.g for 120°F use factor for 60°F T.D and multiply by 2) 100 24.0 48.0 60.0 72.0 84.0 96.0 108.0 120.0 132.0 144.0 156.0 168.0 180.0 192.0 204.0 216.0 228.0 240.0 480.0 720.0 1200.0 2400.0 REFRIGERATION SELECTION GUIDE Table - 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 Volume Cubic Feet Air Changes Per 24 Hrs Volume Cubic Feet Air Changes Per 24 Hrs 250 30.0 6,000 5.2 250 38.0 8,000 5.5 300 26.5 8,000 4.5 300 34.5 10,000 4.9 400 23.5 10,000 4.0 400 29.5 15,000 3.9 500 20.0 15,000 2.8 500 26.0 20,000 3.5 600 17.5 20,000 2.5 600 23.0 25,O00 3.0 800 15.0 25,000 2.2 800 20.0 3O,000 2.7 1,000 13.5 30,000 2.0 1,000 17.5 4O,000 2.3 1,500 12.3 40,000 1.8 1,500 14.0 5O,000 2.0 2,000 11.9 50,000 1.5 2,000 12.0 75,000 1.6 3,000 7.8 75,000 1.2 3,000 9.5 100,000 1.4 4,000 6.0 100,000 1.0 4,000 8.2 5,000 5.6 5,000 7.2 6,000 6.5 NOTE: For storage rooms with anterooms reduce values by 50%; for heavy usage rooms, increase values by Compiled in part from ASHRAE Handbook of Fundamentals, 1989 17 REFRIGERATION SELECTION GUIDE Table - Heat Removed in Cooling Air to Storage Room Conditions (Btu per cu ft.) In Rooms Below 32°F Temperature of Outside Air °F Storage Room Temp °F 30 25 20 15 10 -5 -10 -15 -20 -25 -30 40 70 0.21 0.37 0.52 0.66 0.80 0.92 1.04 1.15 1.26 1.37 1.47 1.57 1.67 Storage Room Temp °F 65 60 55 50 45 40 35 30 80 0.26 0.43 0.58 0.72 0.85 0.97 1.09 1.20 1.31 1.42 1.52 1.62 1.72 70 0.55 0.71 0.86 1.00 1.13 1.25 1.36 1.47 1.58 1.69 1.79 1.89 1.99 70 50 18 27 39 59 76 93 1.08 60 18 27 51 72 89 1.06 1.21 50 0.32 0.58 0.80 1.01 1.20 1.37 1.54 1.78 50 70 Relative Humidity, Percent 80 50 0.62 1.09 0.78 1.19 0.93 1.39 1.07 1.50 1.20 1.63 1.32 1.74 1.43 1.80 1.55 1.92 1.65 2.05 1.76 2.15 1.86 2.25 1.96 2.35 2.06 2.44 In Rooms Above 32°F Temperature of Outside Air °F 85 90 Relative Humidity, Percent 60 50 0.52 0.58 0.78 0.83 1.00 1.05 1.21 1.26 1.40 1.45 1.57 1.62 1.74 1.78 2.01 2.05 Compiled in part from ASHRAE Handbook of Fundamentals,1989 18 90 60 1.21 1.36 1.51 1.63 1.75 1.87 1.98 2.05 2.18 2.28 2.38 2.47 2.56 50 2.05 2.20 2.33 2.46 2.58 2.69 80 2.90 3.00 3.10 3.19 3.29 3.38 60 2.31 2.46 2.60 2.72 2.84 2.95 3.06 3.16 3.26 3.36 3.46 3.55 3.64 95 60 0.81 1.06 1.28 1.49 1.68 1.85 2.01 2.31 50 0.85 1.10 1.32 1.53 1.71 1.88 2.04 2.33 60 1.12 1.37 1.59 1.79 1.98 2.15 2.31 2.64 REFRIGERATION SELECTION GUIDE Table - Requirements and Properties of Perishable Products Commodity Artichokes Globe Jerusalem Asparagus Beans Snap or Green Lima Dried Beets Roots Bunch Broccoli Brussels Sprouts Cabbage, late Carrots Topped-immature Topped-mature Cauliflower Celeriac Celery Collards Corn, Sweet Cucumbers Eggplant Endive (Escarole) Frozen Vegetables Garlic, dry Greens, leafy Horseradish Kale Kohlrabi Leeks, green Lettuce, head Mushrooms Okra Onions Green Dry, & onion sets Parsley Parsnips Peas Green Dried Peppers Dried Sweet Potatoes Early Main crop Sweet Pumpkins Radishes Spring Winter Rhubarb Rutabagas Salsify Seed, vegetable Spinach Storage Temperature, °F Relative Humidity, % Approximate Water Storage Content Life % Vegetables Highest Freezing, °F Specific Heat above 32°F Btu/lb °F 32 32 32 - 36 95 - 100 90 - 95 95 - 100 weeks months - weeks 84 80 93 29.9 27.5 30.9 0.87 0.83 0.94 0.45 0.44 0.48 120 114 133 40 - 45 37 - 40 50 95 95 70 - 10 days - days - months 89 67 11 30.7 30.0 0.32 0.91 0.73 0.23 0.47 0.40 127 94 32 32 32 32 32 95 - 100 95 95 - 100 95 - 100 98 - 100 - months 10 - 14 days 10 - 14 days - weeks - months 88 31.3 90 85 92 30.4 0.90 0.46 126 30.9 30.6 30.4 0.92 0.88 0.94 0.47 0.46 0.47 130 122 132 32 32 32 32 32 32 32 50 - 55 46 - 54 32 -10 - 32 32 30 - 32 32 32 32 32 - 34 32 45 - 55 98 - 100 98 - 100 95 95 - 100 98 - 100 95 95 - 98 95 90 - 95 95 - 100 88 88 92 88 94 87 74 96 93 93 29.5 29.5 30.6 30.4 31.1 30.6 30.9 31.1 30.6 31.9 0.90 0.90 0.93 0.91 0.95 0.90 0.79 0.97 0.94 0.94 0.46 0.46 0.47 0.46 0.48 0.46 0.42 0.49 0.48 0.48 126 126 132 126 135 125 106 137 133 133 65 - 70 95 - 100 95 - 100 95 95 95 95 - 100 95 90 - 95 - weeks - months - weeks - months - months 10 - 14 days - days 10 - 14 days - 10 days - weeks - 12 months - months 10 - 14 days 10 - 12 months - weeks - weeks - months - weeks - days - 10 days 61 93 75 87 90 85 95 91 90 30.6 31.5 28.7 31.1 30.2 30.7 31.7 30.4 28.7 0.69 0.94 0.78 0.89 0.92 0.88 0.96 0.93 0.92 0.40 0.48 0.42 0.46 0.47 0.46 0.48 0.47 0.46 89 133 104 125 129 122 136 130 129 32 32 32 32 95 - 100 65 - 75 95 - 100 98 - 100 - weeks - months - months - months 89 88 85 79 30.4 30.6 30.0 30.4 0.91 0.90 0.88 0.84 0.47 0.46 0.45 0.44 127 126 122 112 32 50 95 70 - weeks - months 74 12 30.9 0.30 0.79 0.24 0.42 106 32 - 50 45 - 50 60 - 70 90 - 95 months - weeks 12 92 0.30 30.7 0.24 0.94 17 0.47 132 50 - 55 38 - 50 55 - 61 50 - 55 90 90 - 95 85 - 90 50 - 75 - months - months - months 81 78 69 91 30.9 30.9 29.7 30.6 0.85 0.82 0.76 0.92 0.44 0.43 0.41 0.47 116 111 99 130 32 32 32 32 32 32 - 50 32 95 95 - 100 95 98 - 100 98 - 100 50 - 65 95 - 98 - weeks - months - weeks - months - months 10 - 12 months 10 - 14 days 95 95 95 89 79 - 15 93 30.7 30.7 30.3 30.0 30.0 0.95 0.95 0.95 0.91 0.83 0.29 0.94 0.48 0.48 0.48 0.47 0.44 0.23 0.48 134 134 134 127 113 16 133 31.5 Specific Heat below 32°F Btu/lb °F Latent Heat Btu/lb 19 REFRIGERATION SELECTION GUIDE Table - Requirements and Properties of Perishable Products (continued) Commodity Squash Acorn Summer Winter Tomatoes Mature green Firm, ripe Turnips Roots Greens Watercress Yams Apples Apples, dried Apricots Avocados Bananas Blackberries Blueberries Cantaloupes Cherries Sour Sweet Casaba Melons Cranberries Currants Dates, cured Dewberries Figs Dried Fresh Frozen fruits Gooseberries Grapefruit Grapes American Vinifera Guavas Honeydew Melons Lemons Limes Mangoes Nectarines Olives, fresh Oranges Papayas Peaches Peaches, dried Pears Persian Melons Persimmons Pineapples, ripe Plums Pomegranates Prunes Fresh Dried 20 Highest Freezing, °F Specific Heat above 32°F Btu/lb °F Specific Heat below 32°F Btu/lb °F Latent Heat Btu/lb Storage Temperature, °F Relative Humidity, % Approximate Water Storage Content Life % Vegetables continued 45 - 50 41 - 50 50 - 55 70 - 75 95 50 - 75 - weeks - 14 days - months 30.6 94 85 31.1 30.6 0.95 0.88 0.480.45 135 122 55 - 70 45 - 50 90 - 95 90 - 95 - weeks - days 93 94 31.0 31.1 0.94 0.95 0.48 0.48 133 134 32 32 32 61 95 95 95 85 - 90 30.0 31.6 31.4 0.79 0.93 0.92 0.94 0.42 0.47 0.47 0.48 105 132 129 133 30 - 40 32 - 41 32 40 - 55 30.0 30.0 31.5 30.6 30.6 29.7 29.8 0.87 0.42 0.88 0.72 0.80 0.88 0.86 0.93 0.45 0.27 0.46 0.40 0.42 0.46 0.45 0.48 121 31 - 32 31 - 32 36 - 40 90 - 95 55 - 60 90 - 95 85 - 90 85 - 95 90 - 95 90 - 95 95 - months 92 10 - 14 days 90 - days 93 - months 74 Fruits and Melons - months 84 - months 24 - weeks 85 - weeks 65 75 days 85 weeks 82 - 15 days 92 122 94 108 122 118 132 31 - 32 30 - 31 45 - 50 36 - 40 31 - 32 - 32 31 - 32 90 - 95 90 - 95 85 - 95 90 - 95 90 - 95 75 or less 90 - 95 - days - weeks - weeks - months 10 - 14 days - 12 months days 84 80 93 87 85 20 85 29.0 28.8 30.0 30.4 30.2 3.7 29.7 0.87 0.84 0.94 0.90 0.88 0.36 0.88 0.45 0.44 0.48 0.46 0.45 0.26 0.45 121 114 133 124 122 29 122 32 - 40 31 - 32 -10 - 31 - 32 50 - 60 50 - 60 85 - 90 90 - 95 90 - 95 85 - 90 - 12 months - 10 days - 12 months - weeks - 10 weeks 23 78 27.6 0.39 0.82 0.27 0A3 34 112 89 89 30.0 30.0 0.90 0.90 0.46 0.46 127 127 31 - 32 31 41 - 50 45 - 50 32 - 50 48 - 50 55 31 - 32 41 - 50 32 - 48 45 31 - 32 32 - 41 29 - 31 45 - 50 30 45 31 - 32 41 85 - 90 90 - 95 90 90 - 95 85 - 90 85 - 90 85 - 90 90 85 - 90 85 - 90 85 - 90 90 - 95 55 - 60 90 - 95 90 - 95 90 85 - 90 90 - 95 90 - 95 - weeks 3-6months - weeks - weeks - months - weeks - weeks - weeks - weeks - 12 weeks - weeks - weeks - months - months weeks - months - weeks - weeks - months 82 82 83 93 89 86 81 82 75 87 91 89 25 83 93 78 85 86 82 29.7 28.1 0.86 0.86 0.86 0.94 0.91 0.89 0.85 0.86 0.80 0.90 0.82 0.91 0.43 0.86 0.94 0.84 0.88 0.88 0.86 0.45 0.45 0.45 0.48 0.46 0.46 0.44 0.44 0.42 0.46 0.47 0.46 0.28 0.45 0.48 0.48 0.45 0.45 0.44 118 118 119 133 127 123 117 118 108 124 130 127 31 - 32 32 - 41 90 - 95 55 - 60 - weeks - months 86 28 0.88 0.46 0.45 0.28 123 30.4 29.4 29.1 30.4 30.4 29.4 30.6 30.6 30.4 29.2 30.6 28.1 30.2 30.6 26.6 30.5 118 133 112 122 123 118 REFRIGERATION SELECTION GUIDE Table - Requirements and Properties of Perishable Products (continued) Specific Heat above 32°F Btu/lb °F Specific Heat below 32°F Btu/lb °F 28.4 0.88 0.38 0.45 0.25 122 - days 81 - days 84 - days 90 - weeks 87 - weeks 93 Seafood (Fish) 12 days 81 10 days 81 18 days 75 30.0 30.9 30.6 30.0 31.3 0.84 0.87 0.92 0.90 0.97 0.44 0.45 0.47 0.46 0.48 117 120 129 122 133 28 28 28 0.85 0.85 0.80 0.44 0.44 0.42 117 117 107 10 days 61 10 days 64 - days 65 - days 62 18 days 64 14 days 70 - 12 months Seafood (Shellfish) 12days 80 12 - 14 days 76 Indefinitely 79 28 28 28 28 28 28 0.70 0.72 0.73 0.71 0.72 0.77 0.38 0.39 0.40 0.39 0.39 0.40 87 92 93 89 92 100 28 28 28 0.84 0.81 0.83 0.44 0.43 0.44 114 109 113 - days 87 5days 80 - months Meat (Beef) - weeks 62 - 77 28 27 0.89 0.84 0.46 0.44 125 115 28 - 29 0.70 - 0.84 0.39 - 0.43 89 - 110 29 28 0.61 0.58 0.66 0.50 0.60 0.77 0.74 0.35 0.34 0.37 0.40 0.34 0.41 0.40 70 64 80 96 69 100 94 0.48 - 0.57 0.52 0.47 0.30 0.61 0.30 - 0.33 0.31 0.29 0.22 0.35 46 - 63 53 43 70 29 0.66 0.67 0.56 0.37 0.37 0.33 80 82 60 0.38 0.34 - 0.39 0.26 0.24 - 0.26 27 19 - 29 Storage Temperature, °F Relative Humidity, % Quinces Raisins Raspberries Black Red Strawberries Tangerines Watermelons 31 - 32 90 31 - 32 31 - 32 31 - 32 40 50 - 60 90 - 95 90 - 95 90 - 95 90 - 95 90 Haddock,Cod.Perch Hake, Whiting Halibut Herring Kippered Smoked Mackerel Menhaden Salmon Tuna Frozen Fish 31-34 32 - 34 31 - 34 95-100 95 - 100 95 - 100 32 - 36 32 - 36 32 - 34 34 - 41 31 - 34 32 - 36 -20 to -4 80 - 90 80 - 90 95 - 100 95 - 100 95 - 100 95 - 100 90 - 95 Scallop meat Shrimp Lobster.American Oysters, Clams (meat & liquid) Oyster in shell Frozen shellfish 32-34 31 - 34 41-50 95-100 95 - 100 In sea water 32 - 36 41-50 -20 to -4 100 95-100 90 - 95 Beef, fresh, average Beef carcass Choice, 60% lean Prime, 54% lean Sirloin cut (choice) Round cut (choice) Dried, chipped Liver Veal, 81% lean Beef, frozen 32 - 34 88 - 92 32 - 39 32 - 34 32 - 34 32 - 34 50 - 59 32 32 - 34 - 10 - 85 - 90 85 85 85 15 90 90 90 - 95 32 - 34 32 - 34 32 - 34 32 - 34 32 - 34 - 10 - 85 - 90 85 - 90 85 85 85 90 - 95 - weeks 49 - weeks 45 - weeks 56 - weeks 67 - weeks 48 days 70 - days 66 - 12 months Meat (Pork) - days 32 - 44 - days 37 - days 30 - days - days 49 - months 32 - 34 37 - 41 50 - 59 - 10 - 80 - 85 80 - 85 65 - 70 90 - 95 - days - weeks - months - months 56 57 42 37 - 41 61 - 64 80 - 85 85 - weeks - months 19 13 - 20 Commodity Pork, fresh average Carcass, 47% lean Bellies, 35% lean Backfat, 100% fat Shoulder, 67% lean Pork, frozen Ham 74% lean Light cure Country cure Frozen Bacon Medium fat class Cured, farm style Approximate Water Storage Content Life % Fruits & Melons continued - months 85 18 Highest Freezing, °F 29 28 - 29 28 Latent Heat Btu/lb 21 REFRIGERATION SELECTION GUIDE Table - Requirements and Properties of Perishable Products (continued) Storage Temperature, °F Relative Humidity, % Approximate Water Storage Content Life % Meat (Pork) continued 34 - 39 - 10 - 85 90 - 95 - weeks - month 32 - 34 32 32 32 85 85 85 85 Fresh, average Choice, 67% 1lean Leg, choice, 83% 1lean Frozen 32 - 34 32 32 - 10 - 85 - 90 85 85 90 - 95 Poultry, fresh, average Chicken, all classes Turkey, all classes Duck Poultry, frozen 28 - 32 28 - 32 28 - 32 28 - 32 - 10 - 95 - 100 95 - 100 95 - 100 95 - 100 90 - 95 Rabbits, fresh 32 - 34 90 - 95 Butter Butter, frozen Cheese, Cheddar long storage short storage processed grated Ice cream, 10% fat Milk Whole, pasteurized Grade A Dried, whole Dried, nonfat Evaporated Evaporated unsweetened Condensed sweetened Whey, dried 32 - 10 75 - 85 70 - 85 - days 38 - weeks 50 - weeks 56 - weeks 54 Meat (Lamb) - 12 days 60 - 70 - 12 days 61 - 12 days 65 - 12 months Meat (Poultry) - weeks 74 - weeks 74 - weeks 64 - weeks 69 12 months Meat (Miscellaneous) - days 68 Dairy Products month 16 12 months 32 - 34 40 40 40 -20 to -15 65 65 65 65 Commodity Bacon continued Cured, packer style Frozen Sausage Links or bulk Country, smoked Frankfurters, average Polish style 32 - 34 70 45 - 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 0.53 0.62 0.66 0.65 0.31 0.35 0.37 0.36 54 72 80 77 28 - 29 0.69 - 0.77 28 0.38 - 0.41 0.70 0.73 86 - 100 0.38 87 0.40 93 27 27 27 27 0.80 0.80 0.72 0.76 0.42 0.42 0.39 0.41 106 106 92 99 0.75 0.40 97 -4 - 31 0.36 0.25 23 8 19 0.52 0.52 0.50 0.45 0.70 0.31 0.31 0.31 0.29 0.39 53 53 56 44 86 0.46 0.21 0.21 0.42 125 28 106 Highest Freezing, °F 25 29 12 months months 12 months 12 months - 23 months 37 37 39 31 63 - months - months 16 months 24 months 87 74 29.5 0.93 0.26 0.26 0.79 12 months 74 29.5 0.79 0.42 106 15 months 12 months 27 5 0.42 0.28 0.28 0.22 40 28 28 0.73 0.73 0.40 0.40 96 96 0.80 0.65 0.90 0.22 0.23 0.42 0.36 0.46 0.21 0.21 106 79 126 21 31 Eggs Eggs Shell Shell, farm cooler Frozen Whole Yolk White Whole egg solids Yolk solids 22 29 - 32 50 - 55 0 35 - 40 35 - 40 80 - 85 70 - 75 - months - weeks 66 66 Low Low year plus year plus year plus - 12 months - 12 months 74 55 88 2-4 3-5 REFRIGERATION SELECTION GUIDE Table - Requirements and Properties of Perishable Products (continued) Commodity Storage Temperature, °F Flake albumen solids Dry spray albumen solids Relative Humidity, % Specific Heat below 32°F Btu/lb °F Latent Heat Btu/lb 0.31 0.24 20 0.26 0.22 11 0.25 0.26 0.32 0.37 0.20 0.21 0.23 0.25 14 24 28 0.92 0.47 129 0.70 0.34 46 - 53 30.4 0.58 0.32 - 0.35 0.34 0.23 - 0.24 67 14 - 21 17 0.35 0.26 26 0 33 3-6 0.48 0.22 - 0.25 0.31 0.21 - 0.22 51 4-8 16 89 10 71 0.32 0.91 0.31 0.77 0.25 0.47 0.24 0.41 22 127 19 102 Low Approximate Water Storage Content Life % Eggs continued year plus 12 - 16 Low year plus Milk chocolate Peanut brittle Fudge Marshmallows - 34 - 34 - 34 - 34 40 40 65 65 Alfalfa meal Beer Keg Bottles and cans Bread Canned goods Cocoa Coconuts Coffee, green Fur and fabrics Honey Hops Lard (without antioxidant) Maple syrup Nuts Oil,vegetable, salad Oleomargarine Orange juice Popcorn, unpopped Yeast, baker's compressed Tobacco Hogshead Bales Cigarettes Cigars 70 - 75 35 - 40 35 - 40 32 - 60 32 - 40 32 - 35 35 - 37 34 - 40 50 28 - 32 45 Specific Heat above 32°F Btu/lb °F 65 or below 70 or lower 50 - 70 80 - 85 80 - 85 45 - 55 50 - 60 90-95 90 - 95 Highest Freezing, °F 5-8 Candy - 12 months 1.5 - months - 12 months 10 - months 17 Miscellaneous year plus - weeks - months - 13 weeks year year plus - months - months Several Years year plus Several months 4-8 months 12 - 14 months 32 - 50 70 35 30 - 35 32 - 40 31 - 32 65 - 75 year plus 60 - 70 85 - 12 months year plus - weeks - weeks 50 - 65 35 - 40 35 - 46 35 - 50 50 - 65 70 - 85 50 - 55 60 - 65 year - years months months 90 90 32 - 37 47 10 - 15 Compiled in part from ASHRAE Refrigeration Handbook,1990 23 REFRIGERATION SELECTION GUIDE Table - 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 0.45 0.8 2.05 Melons - Honeydews - 0.5 1.4 Asparagus 4.70 9.0 18.5 Mushrooms 3.1 - - Beans - Green 3.15 5.15 19.1 Okra - 6.0 15.8 Beans - Lima 1.35 2.6 12.2 Onions 0.45 0.5 1.2 Beets 1.35 1.75 3.6 Onions - Green 1.8 4.9 9.0 Blueberries 0.85 - - Oranges 0.35 0.7 2.2 Broccoli 3.75 7.0 21.0 Peaches 0.6 0.85 4.2 Brussels Sprouts 2.9 4.4 10.1 Pears 0.4 0.85 5.4 Cabbage 0.6 0.85 2.05 Peas 4.2 7.4 21.0 Carrots 1.05 1.75 4.05 Peppers - Green 1.35 2.4 4.3 Cauliflower 1.95 2.25 5.05 Peppers - Sweet 1.35 2.4 4.3 Celery 0.8 1.2 4.1 Plums 0.3 0.6 1.3 Cherries 0.75 1.4 6.0 Potatoes - Immature - 1.3 2.4 Corn 4.65 6.0 19.2 Potatoes - Mature - 0.8 1.0 Cranberries 0.33 0.45 - Raspberries 2.4 3.8 10.1 Cucumbers 0.28 - - Spinach 2.3 5.1 18.5 Grapefruit 0.35 0.50 1.55 Strawberries 1.6 2.7 9.0 Grapes 0.3 0.6 1.75 Sweet Potatoes 0.9 1.25 2.7 Lemons 0.35 0.65 1.8 Tomatoes - Green 0.3 0.55 3.1 Lettuce - Head 1.15 1.35 4.0 Tomatoes - Ripe 0.5 0.65 2.8 Lettuce - Leaf 2.2 3.2 7.2 Turnips 0.95 1.1 2.65 Melons - Cantaloupes 0.65 1.0 4.3 Compiled in part from ASHRAE Handbook of Fundamentals,1989 24 REFRIGERATION SELECTION GUIDE Table - 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 - 1/2 4,250 1,243 2,545 744 1,700 497 1/2 - 3,700 1,081 2,545 744 1,150 337 - 20 2,950 863 2,545 744 400 117 For use when both useful output and motor losses are dissipated within refrigerated space, motors driving fans for forced circulation unit coolers For use when motor losses are dissipated outside refrigerated space and useful work of motor is expended within refrigerated space; pump on a circulating brine or chilled water system, fan motor outside refrigerated space driving fan circulating air within refrigerated space Watts For use when motor heat losses are dissipated within refrigerated space and useful work expended outside of refrigerated space; motor in refrigerated space driving pump or fan located outside of space Table - Heat Equivalent of Occupancy Cooler Temperature °F Heat Equivalent/Person Btu/Hr 50 720 40 840 30 950 20 1,050 10 1,200 1,300 -10 1,400 Table - 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.) 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.C 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