Hello Men, I dare to say I am from an A/C background. I am familiar with pressure controls in terms of maintaining oil pressure, head pressure in low ambient cond., and low and high pressure conditions. I am tinkering with some supermarket refer and freezer units from the 1950's
for a gentleman who cannot afford the competitve prices of today's refrigeration company's. My challenge is: adjusting the cut in/cut out pressures for - beverages, vegetables, meat display, and dairy prod. The information from name plates on appliances., T&P charts, and from name plates on condensers for evap. min. and max. temps do not all coincide. Heatcraft says charge units with long linesets to 30 degree superheat. My experience so far is the systems very slow to react when charging. I beg for your assistance and understanding?