To everyone who is proficient in quick freezing rooms

I am working as an engineer in russian refrigeration company.

I have some questions on quick freezing rooms. At present it is necessary for me to design freezer room for quick freezing of ravioli. I am not proficient in designing such kind of rooms, so it is interesting for me:

1) What are your recommendations about selection of main components of refrigeration plant:
compressor, air cooler, air condenser?

Dimensions of room 3 x 2,5 x 2 > volume is about 15 m3
Product inlet temperature +20 o C (68F)
Product outlet temperature –12 o C (10F)

100 kg of ravioli
Necessary time for freezing 1 hour
Temperature in cold room: -35 o C (-31F)

I am going to use 2stage compressor (DORIN). Air cooler and air condenser Lu-Ve.

2)What should be the meaning of freezer room temperature?

3)What should be the difference between room temperature and evaporating temperature in such kind of freezer?

4)What is the temperature I should choose compressor capacity at?

5)What are the criteria of choosing of evaporator (air cooler)?

6)What should be fin spacing of air cooler?


Russia, Moscow September 13 2002