Refrigeration Selection Guide

REFRIGERATION
SELECTION GUIDE
For Condensing Units
& Unit Coolers
Todays 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 32F (sample) ....................................... 8
For rooms below 32F (blank) .......................................... 9
For rooms above 32F (blank) ........................................ 10
For rooms above 32F (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 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
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 8.
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 1 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
3 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 32F. For rooms below 0F,
some further reduction of the air changes may be considered.
There is usually less traffic involved in a 0F 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 4 and is applied to the total volume of air.
The Btu/cubic foot factors in Table 4 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 1F. The specific heat
will vary with the type of product and is different above and
below 32F. Specific heat figures are listed in Table 5 for
various product types.
Latent Heat
When the product is cooled to a temperature of 32F 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 Btus must be removed to freeze a

pound of water. In the process, the pound of water at
32F becomes a pound of ice at 32F.
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/lbmultiplied by the percentage of water content of the
product. Actual corrected latent heat figures for various
products are shown in Table 5.
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 32F and
varies depending on the product and the storage temperature.
Table 6 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 = 1 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 do 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 32F
Customer
Address
FREDS FROZEN FISH

Job
34 CHARLES ST., PORTLAND, MAINE Estimator
EXAMPLE #1
S.C.
SITE CONDITIONS
1. Describe the application FREEZER - FRESH FISH

20 x (l) 30
2. What are the outside room dimensions (ft.)?(w)
x (h) 10
FIBERGLASS
6
3. Describe the insulation Type
Thickness
inches
6
4. What is the overall wall thickness?
inches
ROOM 75
5. What is the outside or surrounding air temperature? (Table 9)
F
-10
6. What is the storage room temperature?
F
85
7. What is the temperature reduction? (subtract line 6 from line 5)
F
500
8. What is the electrical load watts including lights and motors?
watts
0
9. How many people occupy this space?
2000 LBS / DAY
10. What is the total product weight?
HADDOCK ARRIVING AT 50F,
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 2 = __________
2200 sq ft
__________
142.8 (INTERPOLAYTION)
b. Table 2 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 _______
9 = ________
4959 cu ft
a. Interior room volume _______
(inside room dimensions)
5.6
b. Table 3 air changes per 24 hours = ____________
2.4
c. Table 4 Btu/cu ft = ____________
4959
5.6
2.4
a. _____________
x b. _____________
x c. ______________
C. Product Load
1. Product temperature reduction load above freezing
2000 Ibs
a. Total product weight = _____________
18
b. Product temperature reduction to freezing = _______________
F
0.85
c. Table 5 specific heat above freezing = _______________
2000
18
0.85
a. _____________
x b. _____________
x c. ______________
2. Latent Heat of Fusion Load
2000
a. Total product weight = _____________Ibs
117
b. Table 5 latent heat of fusion = _____________Btu/lb
2000
117
a. ______________________
x b. ______________________
3. Product temperature reduction load below freezing
2000 Ibs
a. Total product weight = __________
42
b. Product temperature below freezing = ______________
F
0.44
c. Table 5 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
0
------------ 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)
8
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

_______________________
0 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)
For Rooms Below 32F
Customer
Job
Address
Estimator
Date
FACILITY LAYOUT
SITE CONDITIONS
1. Describe the application
x (l)
Thickness
x (h)
inches
inches
F
F
F
watts
LOAD CALCULATION
(w)__________ x (l) ___________ = __________
(l) __________ x (h) __________ = __________
(w) _________ x (h) __________ = __________
__________ x 2 = __________ sq ft
a. ______________________ x b. ______________________
=
_______________________ Btu / 24 hours
a. Interior room volume _______ x ______ x _______ = ________ cu ft

c. Table 4 Btu/cu ft = ____________
a. _____________ x b. _____________ x c. ______________
C. Product Load
1. Product temperature reduction load above freezing
a. Total product weight = _____________ Ibs
b. Product temperature reduction to freezing = ______________ F
c. Table 5 specific heat above freezing = ____________
a. _____________ x b. _____________ x c. ______________
2. Latent Heat of Fusion Load
b. Table 5 latent heat of fusion = _____________Btu/lb
a. ______________________ x b. ______________________
3. Product temperature reduction load below freezing
a. Total product weight = __________ Ibs
b. Product temperature below freezing = ______________ F
c. Table 5 specific heat below freezing = ______________
a. _____________ x b. _____________ x c. ______________
a. Electrical load (Watts) __________ x 3.42 x 24
b. Number of occupants __________ x (Table 8) __________ x 24
=
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
For Rooms Above 32F
Customer
Job
Address
Estimator
Date
FACILITY LAYOUT
SITE CONDITIONS
1. Describe the application
x (l)
Thickness
x (h)
inches
inches
F
F
F
watts
LOAD CALCULATION
(w)__________ x (l) ___________ = __________
(l) __________ x (h) __________ = __________
(w) _________ x (h) __________ = __________
__________ x 2 = __________ sq ft
a. ______________________ x b. ______________________
=
_______________________ Btu / 24 hours
a. Interior room volume _______ x ______ x _______ = ________ cu ft

c. Table 4 Btu/cu ft = ____________
a. _____________ x b. _____________ x c. ______________
C. Product Load
1. Product temperature reduction load
a. Total product weight = _____________ Ibs
b. Product temperature reduction to freezing = ______________ F
c. Table 5 specific heat above freezing = ____________
a. _____________ x b. _____________ x c. ______________
2. Respiration Heat Load
b. Table 6 respiration heat/lb = _____________Btu/lb
a. ______________________ x b. ______________________
a. Electrical load (Watts) __________ x 3.42 x 24
b. Number of occupants __________ x (Table 8) __________ x 24

=
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
For Rooms Above 32F
Customer
Address
JOHN E. APPLESEED
12 CIDER ST., PITTSBURGH, PA
EXAMPLE #2
L.S.
Job
Estimator
SITE CONDITIONS
1. Describe the application WALK-IN COOLER (APPLES)

20 x (l) 30
x (h) 10
4
3. Describe the insulation Type POLYURETHANE Thickness
inches
6
inches
90
F
35
F
55
F
8. What is the electrical load watts including lights and motors?1000 (10HR/DAY) watts
2
7000 LBS
11. Product load information: FRESH APPLES ARRIVING AT 70F
LOAD CALCULATION
Date
3/31/01
FACILITY LAYOUT
FROM ORCHARD

20
30
600
(w)__________
x (l) ___________
= __________
30
10
300
(l) __________
x (h) __________
= __________
20
10
200
(w) _________
x (h) __________
= __________
1100 x 2 = __________
2200 sq ft
__________
52.8 (INTERPOLAYTION)
116,160 Btu / 24 hours
2200
52.8
a. ______________________
x b. ______________________
=
_______________________
29 x ______
19 x _______
9 = ________
4959 cu ft
a. Interior room volume _______
7.2
1.78
c. Table 4 Btu/cu ft = ____________
4959
7.2
1.78
a. _____________
x b. _____________
x c. ______________
C. Product Load
1. Product temperature reduction load
7000 Ibs
a. Total product weight = _____________
35
b. Product temperature reduction to freezing = _______________
F
0.87
c. Table 5 specific heat above freezing = _______________
7000
35
0.87
a. _____________
x b. _____________
x c. ______________
2. Respiration Heat Load
7000
0.45
b. Table 6 respiration heat/lb = _____________Btu/lb
7000
0.45
a. ______________________
x b. ______________________
10
1000 x 3.42 x 24 X 24
a. Electrical load (Watts) __________
2
895 x 24
b. Number of occupants __________
x (Table 8) __________
63,555 Btu / 24 hours

_______________________
213,150 Btu / 24 hours

_______________________
3150 Btu / 24 hours

_______________________
=
=
=
=
=
34,200 Btu / 24 hours

_______________________
42,960 Btu / 24 hours
_______________________
473,175 Btu / 24 hours
_______________________
47,318 Btu / 24 hours
_______________________
520,493 Btu / 24 hours
_______________________

= 520,493 =
16
Prepared by
32,530
BTU / HR LOAD
Date
11
REFRIGERATION
SELECTION GUIDE
Section Two:
Equipment Selection Considerations
Now that the refrigeration load for a particular job site is
calculated, it is time to select the most suitable equipment for
the application. Section Two offers information that will help
make equipment selection decisions. This information, used
together with product data and specifications from
manufacturers' literature, will result in an informed selection
decision.
Evaporator Coil Selection System Temperature Difference

and Relative Humidity
When selecting an evaporator coil, the temperature difference,
or TD, between the room and the saturated suction
temperature dictates the relative humidity in the space
(assuming the room is properly sealed). The closer the
temperature difference between room and suction
temperatures in selecting the evaporator, the larger the
evaporator and the higher the relative humidity in the room.
Conversely, a large system TD reduces the size of the
evaporator and causes it to do more drying and therefore
lowers the relative humidity.
The following table can be used as a guide. Knowing the
product relative humidity requirement, 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. Too high relative
humidity speeds the growth of bacteria and surface slime. See
Table 5 for recommended relative humidity values for different
products.
There is a slightly different problem associated with freezers.
In order to avoid excessive frost accumulation on the coil, and
to prevent product dehydration during long term storage, most
evaporators are selected for 10F TD.
Run Time and Defrost Operations

When the design suction temperature is over 30F, a defrost
cycle is not normally required, and it is common practice to
select equipment on a 20- to 22-hour compressor operation.
For suction temperatures below 30F and room temperatures
over 35F, off-cycle (air defrost) can generally be used. 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. For every two hours of compressor operation, one
hour of air defrost time is needed. Therefore, compressor
selection is based on 16 hours per day.
12
For suction temperatures below 30F and rooms below 35F,

electric defrost, hot gas defrost or water defrost is required.
With these positive methods of defrost, equipment selection
can be based on longer compressor operation, with 18 to 20
hours most common. However, this depends on the type of
equipment used and the latent load in the storage. A modern
unit cooler or product cooler in a tight room with average
latent load, can be selected on 20 hour operation.
The type of defrost used is generally a matter of either
contractor or owner preference. Different geographic regions
tend to use one particular type of defrost more frequently.
As a rule, electric defrost is more common than hot gas, and
hot gas more common than water defrost.
Electric Defrost
Electric defrost is the most common method in use today.
Equipment cost is about the same as with hot gas but installed
cost can be lower. 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.
Hot Gas Defrost
Hot gas defrost is still the most efficient method of defrosting
regardless of storage temperature but, unfortunately, most
contractors are reluctant to use it. Defrost is very quick with
minimum room temperature rise. Hot gas defrost, however,
requires care to ensure that the compressor is protected
against liquid slugging.
Water Defrost
While not very common, water defrost can be used on both
medium and low temperature storages. Water must be at
least 50F and is sprayed on the coil at a rate of about 3
gpm/square foot of coil for five to 15 minutes, depending
on severity of frosting. Water defrost is fast and efficient but
some moisture is re-released into the room. These systems
also require more maintenance than electric or hot gas
systems.
General Defrost Considerations
Because of high suction pressure (and high load) after defrost,
compressor selection must be checked to see that it can
operate in a higher range than the actual design point. If not, a
crankcase pressure regulator may be required to keep suction
pressure down to acceptable values. If this is the case, an
accumulator should also be used. This is very important for a
blast freezer. On large air defrost systems (gravity coil, for
example) it is a good idea to have solenoids in the liquid and
suction lines so refrigerant will not migrate during defrost. In
addition, large fin coil installations are often split into sections
with a thermostat for each section to compensate for uneven
room loading.
It is also recommended that a pump down system be used
for both off-cycle and all defrost periods.
REFRIGERATION
SELECTION GUIDE
Compressor/Condensing Unit Selection
Evaporator Selection
The four main types of compressors used in commercial

refrigeration today are:
Open - belt driven (low speed, 500-1750 rpm)
Open - direct driven (medium speed, 1160 or 1750 rpm)
Semi-hermetic (1750 rpm)
Hermetic (welded, 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.
On commercial refrigeration applications, compressors are
most commonly used with air-cooled condensers. They are
also used with water-cooled condensers and occasionally with
evaporative condensers. Water restrictions in recent years
and simpler maintenance are the reasons for the popularity of
air-cooled systems.
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, for example).
Compressor/condensing units are generally classified as high,
medium or low temperature. Approximate evaporating
temperatures are:
High +30F to +50F
Medium -10F to +30F
Low 40F to -10F
A choice of refrigerant, R-12, R-22 and R-502 is available,
depending on the application.
Knowing the room load, room temperature and desired
suction temperature (room temperature - TD = suction
temperature), a condensing unit can be selected. As the
range of models (capacities) is far more limited in condensing
units than in evaporators, it is common practice to select the
closest condensing unit size that will do the job, then select
the evaporators to balance with the condensing unit selected
at the correct TD.
When it is possible that the compressor may occasionally be
the coldest spot in the system, crankcase heaters should be
used. Unloading is seldom (if ever) used on commercial
refrigeration systems.
Refrigerant receivers are generally used and are sized to hold
from 80% to the complete system operating charge.
In any critical application, use two completely independent
systems. In all cases, every room should be on a separate and
independent system.
The spacing of the fins on the evaporator coil must be

considered for a particular application. While high fin density
(12 fins/inch) gives increased coil capacity, it also increases
the problem of dirt and frost collection. In the majority of
commercial refrigeration applications, the fin spacings used
are 8, 6 and 4 fins/inch. Generally, 8 fins/inch is used down to
+32F coil temperature while spacings of 4 and 6 fins/inch are
used whenever frost will be present. The closer the fins are
together, the more rapidly the coil capacity will fall off as the
frost builds up.
On most low temperature applications, 6 fins/inch can be used
as long as the evaporator capacity is reduced by 15% (x 0.85),
when making the selection. This 15% frost reduction is a more
accurate representation of the unit capacity averaged over the
four to six hours between defrost cycles. For minimum
downtime, base selection on a 4 fin/inch coil and its normal
capacity reduced by 5% (x 0.95). In most cases, holding
freezers are selected with 6 fin/inch coils while blast freezers
use 4 fins/inch.
Once the space and product loads have been established,
select the evaporator type most suitable for the application.
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. As most rooms handle more than one
product, compromise may be necessary. Next, establish what
form (if any) of defrost will be required.
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 = 35F and above
Capacity range @ 10FTD = 100-19,000 Btu/hr/unit
Air flow range = 0
13
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
Capacity range @ 10F 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
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 28-34F and without defrost for rooms
over 34F. 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
Capacity range @ 10F TD = 26,000-385,000 Btu/hr/unit
Air flow range = 600 fpm face velocity or
1600-2500 cfm/ton
Space Coolers

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:
1. Air pattern must cover the entire room.
2. Never locate evaporators over doors.
3. Know the location of aisles, racks etc.
4. Locate near compressors for minimum pipe runs.
5. 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:
1. 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.
2. 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.
3. The increase in suction line temperature will also reduce
the possibility of sweating.
4. 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 +20F evaporator applications to 0.25 psi maximum for
-40F evaporator temperatures.
15
REFRIGERATION
SELECTION GUIDE
Section Three:
Tables
Table 1 - "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 20
0 10
0 07
0.05
0 04
0.035
0.025
0.16
0.08
0.055
0.04
0.032
0.027
0.02
0.25
0 28
0.14
0.09
0.07
0.055
0.045
0.035
Glass Fibre Batts
1
2.5
3.5
6
1
2
3
4
5
6
8
9
10
1
6
1
0.5
1
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 2 - 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 100F, Btu/sq. ft. factor will be in direct proportion (e.g. for 120F use factor
for 60F 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 3 - Average Air Changes Per 24 Hours
Storage Rooms Below 32F
Storage Rooms Above 32F
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 2. Compiled in part from ASHRAE
Handbook of Fundamentals, 1989.
17
REFRIGERATION
SELECTION GUIDE
Table 4 - Heat Removed in Cooling Air to Storage Room Conditions (Btu per cu. ft.)
In Rooms Below 32F
Temperature of Outside Air F
Storage
Room
Temp
F
30
25
20
15
10
5
0
-5
-10
-15
-20
-25
-30
40
70
0.21
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 32F
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
2 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 5 - 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
32F
Btu/lb F
32
32
32 - 36
95 - 100
90 - 95
95 - 100
2 weeks
5 months
2 - 3 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
7 - 10 days
3 - 5 days
6 - 8 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
4 - 6 months
10 - 14 days
10 - 14 days
3 - 5 weeks
5 - 6 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 - 0
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
4 - 6 weeks
5 - 9 months
2 - 4 weeks
3 - 4 months
1 - 2 months
10 - 14 days
4 - 8 days
10 - 14 days
7 - 10 days
2 - 3 weeks
6 - 12 months
6 - 7 months
10 - 14 days
10 - 12 months
3 - 4 weeks
2 - 4 weeks
1 - 3 months
2 - 3 weeks
3 - 4 days
7 - 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
3 - 4 weeks
1 - 8 months
1 - 2 months
4 - 6 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
1 - 3 weeks
6 - 8 months
74
12
30.9
0.30
0.79
0.24
0.42
106
32 - 50
45 - 50
60 - 70
90 - 95
6 months
2 - 3 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
5 - 8 months
4 - 7 months
2 - 3 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
3 - 4 weeks
2 - 4 months
2 - 4 weeks
4 - 6 months
2 - 4 months
10 - 12 months
10 - 14 days
95
95
95
89
79
7 - 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
32F
Btu/lb F
Latent
Heat
Btu/lb
19
REFRIGERATION
SELECTION GUIDE
Table 5 - 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
32F
Btu/lb F
Specific
Heat
below
32F
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
5 - 8 weeks
5 - 14 days
4 - 6 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
1 - 3 weeks
4 - 7 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
4 - 5 months
92
10 - 14 days
90
3 - 4 days
93
3 - 6 months
74
Fruits and Melons
3 - 8 months
84
5 - 8 months
24
1 - 2 weeks
85
2 - 4 weeks
65
75
3 days
85
2 weeks
82
5 - 15 days
92
122
94
108
122
118
132
31 - 32
30 - 31
45 - 50
36 - 40
31 - 32
0 - 32
31 - 32
90 - 95
90 - 95
85 - 95
90 - 95
90 - 95
75 or less
90 - 95
3 - 7 days
2 - 3 weeks
4 - 6 weeks
2 - 4 months
10 - 14 days
6 - 12 months
3 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 - 0
31 - 32
50 - 60
50 - 60
85 - 90
90 - 95
90 - 95
85 - 90
9 - 12 months
7 - 10 days
6 - 12 months
2 - 4 weeks
6 - 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
2 - 8 weeks
3-6months
2 - 3 weeks
3 - 4 weeks
1 - 6 months
6 - 8 weeks
2 - 3 weeks
2 - 4 weeks
4 - 6 weeks
3 - 12 weeks
1 - 3 weeks
2 - 4 weeks
5 - 8 months
2 - 7 months
2 weeks
3 - 4 months
2 - 4 weeks
2 - 4 weeks
2 - 3 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
2 - 4 weeks
5 - 8 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
Specific
Heat
above
32F
Btu/lb F
Specific
Heat
below
32F
Btu/lb F
28.4
0.88
0.38
0.45
0.25
122
2 - 3 days
81
2 - 3 days
84
5 - 7 days
90
2 - 4 weeks
87
2 - 3 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
6 - 8 days
65
4 - 5 days
62
18 days
64
14 days
70
6 - 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
5 - 8 days
87
5days
80
3 - 8 months
Meat (Beef)
1 - 6 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 - 0
85 - 90
85
85
85
15
90
90
90 - 95
32 - 34
32 - 34
32 - 34
32 - 34
32 - 34
- 10 - 0
85 - 90
85 - 90
85
85
85
90 - 95
1 - 3 weeks
49
1 - 3 weeks
45
1 - 3 weeks
56
1 - 3 weeks
67
6 - 8 weeks
48
5 days
70
1 - 7 days
66
6 - 12 months
Meat (Pork)
3 - 7 days
32 - 44
3 - 5 days
37
3 - 5 days
30
3 - 7 days
8
3 - 5 days
49
4 - 8 months
32 - 34
37 - 41
50 - 59
- 10 - 0
80 - 85
80 - 85
65 - 70
90 - 95
3 - 5 days
1 - 2 weeks
3 - 5 months
6 - 8 months
56
57
42
37 - 41
61 - 64
80 - 85
85
2 - 3 weeks
4 - 6 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
2 - 3 months
85
18
Highest
Freezing,
F
29
28 - 29
28
Latent
Heat
Btu/lb
21
REFRIGERATION
SELECTION GUIDE
Storage
Temperature,
F
Relative
Humidity,
%
Approximate
Water
Storage
Content.
Life
%
Meat (Pork) continued
34 - 39
- 10 - 0
85
90 - 95
2 - 6 weeks
2 - 4 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 - 0
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 - 0
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
1 - 7 days
38
1 - 3 weeks
50
1 - 3 weeks
56
1 - 3 weeks
54
Meat (Lamb)
5 - 12 days
60 - 70
5 - 12 days
61
5 - 12 days
65
8 - 12 months
Meat (Poultry)
1 - 4 weeks
74
1 - 4 weeks
74
1 - 4 weeks
64
1 - 4 weeks
69
12 months
Meat (Miscellaneous)
1 - 5 days
68
Dairy Products
1 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
32F
Btu/lb F
Specific
Heat
below
32F
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
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
4
106
Highest
Freezing,
F
25
29
12 months
6 months
12 months
12 months
3 - 23 months
37
37
39
31
63
2 - 4 months
6 - 9 months
16 months
24 months
87
2
3
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
7
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
4
6
21
31
Eggs
Eggs
Shell
Shell, farm cooler
Frozen
Whole
Yolk
White
Whole egg solids
Yolk solids
22
29 - 32
50 - 55
0
0
0
35 - 40
35 - 40
80 - 85
70 - 75
5 - 6 months
2 - 3 weeks
66
66
Low
Low
1 year plus
1 year plus
1 year plus
6 - 12 months
6 - 12 months
74
55
88
2-4
3-5
REFRIGERATION
SELECTION GUIDE
Commodity
Storage
Temperature,
F
Flake albumen solids

Dry spray albumen
solids
Relative
Humidity,
%
Specific
Heat
below
32F
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
1
3
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
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
1 year plus
12 - 16
Low
1 year plus
Milk chocolate
Peanut brittle
Fudge
Marshmallows
0 - 34
0 - 34
0 - 34
0 - 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
0
32 - 60
32 - 40
32 - 35
35 - 37
34 - 40
50
28 - 32
45
0
Specific
Heat
above
32F
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
6 - 12 months
1
1.5 - 6 months
2
5 - 12 months
10
3 - 9 months
17
Miscellaneous
1 year plus
3 - 8 weeks
3 - 6 months
3 - 13 weeks
1 year
1 year plus
1 - 2 months
2 - 4 months
Several Years
1 year plus
Several months
4-8 months
12 - 14 months
32 - 50
70
35
30 - 35
32 - 40
31 - 32
65 - 75
1 year plus
60 - 70
85
8 - 12 months
0
1 year plus
3 - 6 weeks
4 - 6 weeks
50 - 65
35 - 40
35 - 46
35 - 50
50 - 65
70 - 85
50 - 55
60 - 65
1 year
1 - 2 years
6 months
2 months
90
90
32 - 37
47
10 - 15
Compiled in part from ASHRAE Refrigeration Handbook,1990.
23
REFRIGERATION
SELECTION GUIDE
Table 6 - Approximate Heat of Respiration Rates at Temperature Indicated
Btu/Pound/24 Hours
Btu/Pound/24 Hours
Product
32F
40F
60F
Product
32F
40F
60F
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 7 - 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
3,700
1,081
2,545
744
1,150
337
3 - 20
2,950
863
2,545
744
400
117
1. For use when both useful output and motor losses are dissipated within refrigerated
space, motors driving fans for forced circulation unit coolers.
2. 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
3. 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 8 - 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 9 - 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
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.)
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. 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
REFRIGERATION
SELECTION GUIDE
Table 10 - Operating Conditions for Storage
Temp.
F
Humidity
Operating
T.D. F
Designed Running Time

For Unit
35 - 40
55% - 65%
20 - 25
18 hours
Table 11 - 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
0.01
0.04
0.06
0.075
0.1
Table 12 - Suggested Freezer Temperatures F

Bread
Vegetables
-10
Candy
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
Thank You!
The Replacement Components Division (RCD) of Carrier
Corporation thanks you for considering Totaline refrigeration
products. These products are engineered and manufactured
with the utmost in quality control. RCD is ready to support
your installation and all other needs with our full range of
Totaline Service Parts. Thanks again!
Manufacturer reserves the right to discontinue, or

change at any time, specifications or designs and
prices without notice and without incurring obligations.
REPLACEMENT COMPONENTS DIVISION

CARRIER CORPORATION 10/91, Rev A 06/03
www.totaline.com
Literature Number: 570-545

Refrigeration Selection Guide

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REFRIGERATION

Carrier Corporation 10/91, Rev A 06/03

Literature Number: 570-545

Section Three: Tables

This manual is offered as a general tool for industry use and

Refrigeration Load Calculations

Internal Load - heat produced by internal sources such as

Transmission (Wall Load)

The Product Load

For example, 144 Btus must be removed to freeze a

This calculation is applied to all products that must be frozen.

All electrical energy used by lights, motors, heaters, etc.,

Lights = Total lighting wattage x hours in use x 3.41

Safety Factor and Other Considerations

LOAD CALCULATION FORM

For Rooms Below 32F

FREDS FROZEN FISH

1. Describe the application FREEZER - FRESH FISH

A. Transmission (Wall) Load

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

LOAD CALCULATION FORM

For Rooms Below 32F

(Note: Detail all relevant construction features)

b. Table 3 air changes per 24 hours = ____________

_______________________ Btu / 24 hours

_______________________ Btu / 24 hours

_______________________ Btu / 24 hours

_______________________ Btu / 24 hours

_______________________ Btu / 24 hours

LOAD CALCULATION FORM

For Rooms Above 32F

(Note: Detail all relevant construction features)

b. Table 3 air changes per 24 hours = ____________

REFRIGERATION Total Btu Per 24 Hours

_______________________ Btu / 24 hours

_______________________ Btu / 24 hours

_______________________ Btu / 24 hours

_______________________ Btu / 24 hours

LOAD CALCULATION FORM

For Rooms Above 32F

1. Describe the application WALK-IN COOLER (APPLES)

A. Transmission (Wall) Load

63,555 Btu / 24 hours

213,150 Btu / 24 hours

3150 Btu / 24 hours

34,200 Btu / 24 hours

REFRIGERATION Total Btu Per 24 Hours

Evaporator Coil Selection System Temperature Difference

Too low relative humidity will result in excessive weight loss in

Run Time and Defrost Operations

For suction temperatures below 30F and rooms below 35F,

The four main types of compressors used in commercial

The spacing of the fins on the evaporator coil must be

Gravity Booster Unit Coolers (low air units)

The application of gravity boosters are similar to gravity fin

Unit coolers are the most common type of evaporator in use

Temperature range = 28F and above

Applications for space coolers are very similar to gravity fin

Product coolers are the largest and the most versatile

Selecting Thermal Expansion Valves