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07-04-2006, 08:24 AM #1
Supermarket Refrigeration System's Settings
I had a major customer coming to ask me the reasons for certain settings that we used on their supermarket refrigeration system controls. i was totally stumped and could only reply that was the market norm...
Anyway, the questions he posed me were:
1. What is the basis behind the temperature settings for frozen food (currently using -20oC to -18oC)? Is there any guidelines from any organization which states that certain food have to be kpet at certain temperature?
2. Why 4 defrost cycles a day? I know that countries with lower humidity are using 2 to 3 defrost a day. But being in Singapore (read HOT AND HUMID), we have even up to 5 defrost a day. Again, is there any guidlines for this?
So, Can anyone here please help me before my customer comes up with more questions to torment me??
Thank you.
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