hussman P/N IGUP-AB-0904 Manuale Utente

Rev. 0904

data which, coupled with other observations, may be
used to determined whether a display refrigerator is
working as intended:
a) INSTRUMENT – A stainless steel stem-type ther-

mometer is recommended and it should have a
dial a minimum of 1 inch internal diameter. A test
thermometer scaled only in Celsius or dually
scaled in Celsius and Fahrenheit shall be accurate
to 1

C (1.8

F). Temperature measuring devices

that are scaled only in Fahrenheit shall be accu-
rate to 2

F. The thermometer should be checked

for proper calibration. (It should read 32

F when

the stem is immersed in an ice water bath).

b) LOCATION – The probe or sensing element of

the thermometer should be located in the air-
stream where the air first enters the display or
storage area, and not more than 1 inch away from
the surface and in the center of the discharge
opening.

c) READING – It should first be determined that the

refrigerator is refrigerating and has operated at
least one hour since the end of the last defrost
period. The thermometer reading should be made
only after it has been allowed to stabilize, i.e.,
maintain a constant reading.

d) OTHER OBSERVATIONS – Other observations

should be made which may indicate operating
problems, such as unsatisfactory product, feel/
appearance.

e) CONCLUSIONS – In the absence of any apparent

undesirable conditions, the refrigerator should be
judged to be operating properly. If it is determined
that such condition is undesirable, i.e., the prod-
uct is above proper temperature, checks should
be made for the following:
1.

Has the refrigerator been loaded with warm
product?

Is the product loaded beyond the “Safe Load
Line” markers?

Are the return air ducts blocked?

Are the entering air ducts blocked?

Is a dumped display causing turbulent air flow
and mixing with room air?

Are spotlights or other high intensity lighting
directed onto the product?

Are there unusual draft conditions (from
heating /air-conditioning ducts, open doors,
etc.)?

Is there exposure to direct sunlight?

9. Are display signs blocking or diverting air-

flow?

10. Are the coils of the refrigerator iced up?
11. Is the store ambient over 75

F, 55% RH as set

forth in ASHRAE Standard 72 and ASHRAE
Standard 117?

12. Are the shelf positions, number, and size

other than recommended by the manufac-

turer?

13. Is there an improper application or control

system?

14. Is the evaporator fan motor/blade inopera-

tive?

15. Is the defrost time excessive?
16. Is the defrost termination, thermostat (if used)

set too high?

17. Are the refrigerant controls incorrectly ad-

justed?

18. Is the air entering the condenser above design

conditions? Are the condenser fins clear of
dirt, dust, etc.?

19. Is there a shortage of refrigerant?

Appendix D. – Recommendations To User -
Refrigerated
1.0 The manufacturer should provide instructions and

recommendations for proper periodic cleaning. The
user will be responsible for such cleaning, including the
cleaning of low temperature equipment within the
compartment and the cooling coil area(s). Cleaning
practices, particularly with respect to proper refrig-
erator unloading and warm-up, must be in accordance
with applicable recommendations.

1.1 Cleaning of non frozen food equipment should include

a weekly cleaning of the food compartment as a
minimum to prevent bacteria growth from accumulat-
ing. Actual use and products may dictate more fre-
quent cleaning. Circumstances of use and equipment
design must also dictate the frequency of cleaning the
display areas. Weekly washing down of the storage
compartment is also recommended, especially for
equipment subject to drippage of milk or other liquids,
or the collection of vegetable, meat, crumbs, etc. or
other debris or litter. Daily cleaning of the external
areas surrounding the storage or display compart-
ments with detergent and water will keep the equip-
ment presentable and prevent grime buildup.

1.2 Load levels as defined by the manufacturer must be

observed.

1.3 The best preservation is achieved by following these

rules:
a) Buy quality products.
b) Receive perishables from transit equipment at the

ideal temperature for the particular product.

c) Expedite perishables to the store’s storage equip-

ment to avoid unnecessary warm-up and pro-
longed temperature recovery. Food store refrig-
erators are not food chillers nor can they reclaim
quality lost through previous mishandling.

d) Care must be taken when cross merchandising

products to ensure that potentially hazardous
vegetable products are not placed in non refriger-
ated areas.

e) Display and storage equipment doors should be

kept closed during periods of inactivity.

Appendices, Cont’d