pubwvj
31-05-2008, 08:14 PM
I would be interested in comments and suggestions for equipment, etc.
I am looking for refrigeration units using scroll compressors and PSC motors for fans. Indoor condenser coils water cooled with 45°F water. Ideally I would like self-contained, drop-in factory charged refrigeration system units but can go with other. Prefer to oversize unit by at least 20% and possibly 50% depending on costs.
These will be used with three Walk-in Coolers insulated with extruded polystyrene to R60 walls, floor and ceiling. I do not need panels, just refrigeration systems, controllers and doors.
1. Chiller 6'x14'x10' high. Chilling down 2,000 lbs of pork carcasses one day per week on slaughter day from starting 103° meat temperature to 33° meat temperature in four hours. 14,000 BTUs / 4 hours = 3,500 BTU/hr. Two doors, one in from slaughter floor and one out to meat cutting room.
2. Cooler 8'x14'x8' high. Chilling down 600 lbs of 135°F smoked pork cooled to 41°F in four hours once per week and then to 33°F and held there. On a different day 1,600 lbs of 41°F to 33°F in four hours. 56,400 BTUs / 4 hours = 14,100 BTU/hr on a different day than smoking. Two doors, one to meat cutting room and one to freezer which is inside of cooler.
3. Freezer 8'x14'x8' high. Chilling down 600 lbs of 33°F pre-cooled smoked pork down to 20°F in four hours once a week and then down to the holding temperature. Ideally I would like to have the freezer go down to -20°F if possible but -10°F is acceptable. 7,800 BTUs / 4 hours = 1,950 BTU/hr. One door from cooler - Access to freezer is only through cooler since all products to be frozen go through pre-cooling period before entering the freezer.
Each walk-in needs to be able to lower the temperature of the product through the critical temperature range in four hours and then it can continue to reduce to the goal holding temperature. Traffic is low. Slaughter happens one day a week. Butchering happens another day. Smoking happens another day. Deliveries happen another day removing almost all product from cooler room.
I am also interested in what ever can be done to make the system reliable and reduce long term operating expenses, increase energy efficiency, etc such as smart defrost, controller and the like.
All comments appreciated.
Thanks,
-Walter
in Vermont
I am looking for refrigeration units using scroll compressors and PSC motors for fans. Indoor condenser coils water cooled with 45°F water. Ideally I would like self-contained, drop-in factory charged refrigeration system units but can go with other. Prefer to oversize unit by at least 20% and possibly 50% depending on costs.
These will be used with three Walk-in Coolers insulated with extruded polystyrene to R60 walls, floor and ceiling. I do not need panels, just refrigeration systems, controllers and doors.
1. Chiller 6'x14'x10' high. Chilling down 2,000 lbs of pork carcasses one day per week on slaughter day from starting 103° meat temperature to 33° meat temperature in four hours. 14,000 BTUs / 4 hours = 3,500 BTU/hr. Two doors, one in from slaughter floor and one out to meat cutting room.
2. Cooler 8'x14'x8' high. Chilling down 600 lbs of 135°F smoked pork cooled to 41°F in four hours once per week and then to 33°F and held there. On a different day 1,600 lbs of 41°F to 33°F in four hours. 56,400 BTUs / 4 hours = 14,100 BTU/hr on a different day than smoking. Two doors, one to meat cutting room and one to freezer which is inside of cooler.
3. Freezer 8'x14'x8' high. Chilling down 600 lbs of 33°F pre-cooled smoked pork down to 20°F in four hours once a week and then down to the holding temperature. Ideally I would like to have the freezer go down to -20°F if possible but -10°F is acceptable. 7,800 BTUs / 4 hours = 1,950 BTU/hr. One door from cooler - Access to freezer is only through cooler since all products to be frozen go through pre-cooling period before entering the freezer.
Each walk-in needs to be able to lower the temperature of the product through the critical temperature range in four hours and then it can continue to reduce to the goal holding temperature. Traffic is low. Slaughter happens one day a week. Butchering happens another day. Smoking happens another day. Deliveries happen another day removing almost all product from cooler room.
I am also interested in what ever can be done to make the system reliable and reduce long term operating expenses, increase energy efficiency, etc such as smart defrost, controller and the like.
All comments appreciated.
Thanks,
-Walter
in Vermont