bakery walk in

[hem057]

have a customer with an 18 X 26 walk in, product is drying out, too wide TD? what should be the equipment to keep this area at 38 deg f. and proper TD

[taz24]

have a customer with an 18 X 26 walk in, product is drying out, too wide TD? what should be the equipment to keep this area at 38 deg f. and proper TD

I take it then that it is just a storage fridge.
Has it worked up to now and only just started to fail or is it a new install or old fridge that has never worked.
I'm sure I'll be corrected on this but in my opinion there are three ways to control the TD over the evap.

1 the correct design and sizeing of the system in the first place.

2 Control by electronic means (fan speed and such like)

3 Control by mechanical means (evaporator preasure regulators and such like)

Did the system work and is only now playing up? if so what has changed?
Has the system never worked? so needs some serious looking at?
Or is it a new system that is not performing well?

Cheers taz.

[paul_h]

What's the desired temp and humidity?
Whats the actual temp and humidity?
what type of product is stored, how is it stored (open, wrapped etc), and for how long?
What is the evap coil surface area size?
Heat load?
Refrigerant type, pressure and what's the TD?