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Thread: Quick freezing of fresh products
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12-09-2002, 07:36 PM #1
Quick freezing of fresh products
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
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