REFRIGERATION

SELECTION GUIDE
For Condensing Units
& Unit Coolers

Today’s Solution
To Your Total Range Of
Refrigeration Needs.

© Carrier Corporation 10/91, Rev A 06/03 www.totaline.com Literature Number: 570-545

 REFRIGERATION
SELECTION GUIDE
Table of Contents
Introduction: Using The Totaline® Refrigeration Condensing Section Three: Tables
Unit Selection Guide .............................................................. 3 Table 1 - “U” Values of Various Insulations .......................... 16
Section One: Performing A Job Survey and Determining Table 2 - Transmission Heat Gain Factors ............................. 16
Refrigeration Load Table 3 - Average Air Changes Per 24 Hours
Job Survey ...............................................................................4 For Storage Rooms ................................................ 17
Site Conditions .........................................................................4 Table 4 - Heat Removed In Cooling Air To
Refrigeration Load Calculations ............................................... 4 Storage Room Conditions ...................................... 18
Refrigeration Load Segments ...................................................4 Table 5 - Storage Requirements and Properties
Transmission (Wall Load) .........................................................4 of Perishable Products ................................... 19 - 23
Air Change or Ventilation Load ................................................ 4 Table 6 - Approximate Heat of Respiration Rates at
Temperature Indicated ........................................... 24
The Product Load .................................................................... 5
Table 7 - Heat Equivalent of Electric Motors ......................... 25
Other Considerations
Table 8 - Heat Equivalent of Occupancy ............................... 25
Specific Heat
Table 9 - Summer Outdoor Design Data ........................25 - 26
Latent Heat
Table 10 - Operating Conditions for Fur Storage .....................27
Heat of Respiration
Table 11 - Insulation Requirements for Storage Rooms ......... 27
Product Load Formulae
Table 12 - Suggested Freezer Temperatures °F ........................27
Miscellaneous Loads ............................................................... 5
Safety Factor and Other Considerations .................................. 6
Total Load ................................................................................ 6
Load Calculation Forms 8
For rooms below 32°F (sample) ....................................... 8
For rooms below 32°F (blank) .......................................... 9
For rooms above 32°F (blank) ........................................ 10
For rooms above 32°F (sample) ......................................11
Section Two: Equipment Selection Considerations
Evaporator Coil Selection - System Temperature
Difference and Relative Humidity ........................................... 12
Run Time and Defrost Operations ..........................................12
Electric Defrost
Hot Gas Defrost
Water Defrost
General Defrost Considerations
Compressor / Condensing Unit Selection .............................. 13
Evaporator Selection ...................................................... 13 - 15
Gravity Fin Coils
Gravity Booster Unit Coolers (low air units)
Space Coolers
Unit Coolers
Product Coolers
Evaporator Layout ................................................................. 15
Selecting Thermal Expansion Valves ..................................... 15
Selecting A Heat Exchanger ................................................... 15

2
 REFRIGERATION
SELECTION GUIDE

Introduction:
Using The Totaline® Refrigeration Selection Guide
The Totaline® Refrigeration Selection Guide presents data and
examples to assist the installing contractor or engineer when
preparing actual refrigeration load estimates and selecting
refrigeration equipment.
Section One of this publication provides a detailed explanation
of the factors that determine a refrigeration load. This will be
of significant assistance when completing the easy-to-use
Load Calculation Forms included in this section. In addition to
a perforated blank form for refrigeration applications below
and above 32°, examples of completed load estimates are
presented. Blank forms are also available in pads from your
Totaline representative.
Once the refrigeration load is determined, proper equipment
must be selected. Section Two is a guide to selecting the most
appropriate equipment to the particular application.
This manual is offered as a general tool for industry use and
for anyone designing systems. Certain tabular data has been
duplicated in full or part from ASHRAE Handbooks. All other
data has been compiled by the Replacement Components
Division of Carrier Corporation, Syracuse, NY. Installers,
engineers or others using this manual should exercise
judgement when specifying refrigeration equipment for
specific applications. The Replacement Components Division is
not responsible for any use made of this text.
Thank you for considering Totaline refrigeration condensing
units. Totaline products are engineered and manufactured with
the utmost in quality control. The Replacement Components
Division of Carrier Corporation is ready to support all your
needs with our full range of Totaline Service Parts.

Section Three contains handy refrigeration reference tables

that will be most helpful in pinpointing specific needs. Many
of the tables in Section Three are referenced in the first two
sections and the remainder are included for additional
reference.
3

Section One:
Performing A Job Survey & Determining Refrigeration Load
When reading this section refer to Load Calculation Forms
starting on page 8.
Job Survey
Site Conditions
The calculation of the transmission, product, internal and air
change load segments will be discussed in detail. Before the
load can be estimated, however, a comprehensive analysis of
site conditions must be made to assure an accurate evaluation
of the total refrigeration load. This job survey should
determine all pertinent job site information including:
• Design ambient temperatures (see Table 9)
• Storage area temperature and humidity requirements
• Storage area dimensions and type of construction,
insulation, exposure, etc.
• Type and amount of stored product
• Electrical service requirements
• Any miscellaneous loads including people, lights,
appliances, etc.
Based on this data, the total heat load of the refrigerated
space can be calculated by adding the totals of the four load
segments: transmission, product, internal and air change. It is
common practice, and recommended, to add a 10% safety
factor to the calculated refrigeration load.
Refrigeration Load Calculations
Refrigeration Load Segments
The primary function of refrigeration is to maintain conditions
of temperature and humidity that are required by a product or
process within a given space. To perform this function,
equipment of the proper capacity must be installed and
controlled on a 24-hour basis. The equipment capacity is
determined by the actual instantaneous peak load
requirements. Generally, it is impossible to measure the actual
peak load within a refrigerated space. These loads must be
estimated. The total refrigeration load is the total of the
following “load segments”:
• Transmission Load - heat gain through walls, floors
and ceilings.
• Air Change Load - heat gain associated with air entering
the refrigerated space, either by infiltration or ventilation.
• Product Load - heat removed from and produced by
products brought into and stored in the refrigerated space.
4
REFRIGERATION
SELECTION GUIDE
• Internal Load - heat produced by internal sources such as
lights, electric motors, and people working in the space.
Transmission (Wall Load)
The wall or transmission load is the load caused by the
refrigerated space being located adjacent to a space at a
higher temperature. Heat always travels from the warmer to
the cooler atmosphere. The sensible heat gain through walls,
floors and ceilings will vary with the following factors:
• Type and thickness of the insulation
• Type of construction
• Outside wall area in square feet
• Temperature difference between the refrigerated space and
the outside ambient, adjusted to allow for solar heat load on
any surface exposed to the sun.
The following explains the formulae used to calculate the
transmission load.
Thermal Resistance, R, is defined as the total resistance
of a material to heat flow, expressed in (°F TD) (sq ft)/Btuh.
(TD is temperature difference which is explained in Section
Two, page 12.)
Coefficient of Heat Transfer, U, is defined as the overall
rate of heat transfer through a material, expressed in Btu/(hr)
(sq ft) (°F TD).
The overall heat transfer factors based on the actual wall
construction can be calculated by the formula:
• Q = A x U x TD, where Q = heat load, Btuh
• A = sq ft area of the wall, roof, etc
• U = the "U" factor for the wall expressed in °F between
the inside and outside wall surface.
The tabulated heat gain factors, Tables 1 and 2, at intervals
of overall temperature differences, can be used to simplify
calculations. These factors are expressed in Btu/sq ft/24 hours.
Other Considerations
For small walk-in coolers and freezers, where there are no
unusual requirements, the wall load may be taken as the total
outside surface multiplied by the appropriate wall heat gain
factor based on the ambient air temperature difference.
Latent heat gain due to moisture transmission through walls,
floors, and ceilings of modern construction refrigerated
facilities is negligible and can be ignored.
 REFRIGERATION
SELECTION GUIDE
Air Change or Ventilation Load Latent Heat
Each time a door is opened to a refrigerated room from an When the product is cooled to a temperature of 32°F or lower,
adjacent unrefrigerated space, some outside air will enter the the latent heat load is also a part of the product load. This
room. This untreated warm moist air will impose an additional process is called the latent heat of fusion. The latent heat load
refrigeration load and must be taken into account in the heat is the quantity of heat involved in changing the state of a
load calculation. Usually, the infiltration air's moisture content substance without changing its temperature.
is more than that of the refrigerated space. As this air is
cooled to the space temperature, the moisture will condense
out of the air. This imposes both a sensible and latent heat For example, 144 Btu’s must be removed to freeze a
load in the space which must be removed by the refrigeration pound of water. In the process, the pound of water at
equipment. 32°F becomes a pound of ice at 32°F.
Infiltration air quantities are difficult to determine accurately.
Usually, a number of air changes per day are estimated. Table
3 indicates the number of air changes that may be expected in
a given size of room over a 24-hour period. The data contained This calculation is applied to all products that must be frozen.
in this table have been determined by experience and may be The latent heat of fusion of any product is that of water - 144
used with confidence. Please note that the air change factors Btu/lb—multiplied by the percentage of water content of the
vary for rooms above and below 32°F. For rooms below 0°F, product. Actual corrected latent heat figures for various
some further reduction of the air changes may be considered. products are shown in Table 5.
There is usually less traffic involved in a 0°F room, with less
Heat of Respiration
air movement resulting.
Certain food products experience chemical changes after
Having determined the number of air changes to be expected,
storage. This is true of most fruits and vegetables, and some
the room volume is then multiplied by the number of air
dairy products. This chemical change results in heat
changes. To obtain the infiltration load, a factor is then
production which must be considered in the load calculation.
obtained from Table 4 and is applied to the total volume of air.
The Btu/cubic foot factors in Table 4 are based on the dry bulb The heat of respiration occurs at temperatures over 32°F and
temperature and the relative humidity of the infiltration air. varies depending on the product and the storage temperature.
Table 6 indicates the heat of respiration for various products at
common storage temperatures. Please note that this heat load
Infiltration Air Formula: increases considerably at higher temperatures.
Infiltration Btu/hr = Room Volume, Cubic Feet x Product Load Formulae
Air Change Factor (Table 3)
Sensible load (Btu/24 Hours) = Specific heat of
products (Table 5) x temperature reduction of products
°F x lbs of product
Latent heat of fusion (Btu/24 Hours) = Latent heat of
The Product Load product (Table 5) x lbs of product
The heat gain caused by the product must be considered in
the total refrigeration load calculation. The product heat gain Heat of respiration (Btu/lbs/24 Hours) = Heat of
will include some or all of the following: respiration of product (Table 6) x lbs of product
1.The load due to the product being placed in the
refrigerated space at a higher temperature than the
design refrigerated space.
2.The heat removed by freezing or chilling the product.
3.The heat of respiration caused by chemical reactions
occurring in the product.
Specific Heat
A product cooling from its initial temperature requires the
removal of sensible heat. Sensible heat is heat that can be
detected and recorded on a dry bulb thermometer. The
sensible heat to be removed is known as the specific heat
which is the amount of heat in Btus that must be removed to
reduce the temperature of the product 1°F. The specific heat
will vary with the type of product and is different above and
below 32°F. Specific heat figures are listed in Table 5 for
various product types.

5

Miscellaneous Loads
All electrical energy used by lights, motors, heaters, etc.,
located in the refrigerated area, must be included in the heat
load. To calculate these loads:
Lights = Total lighting wattage x hours in use x 3.41
Btu/Watt for incandescent or 4.2 for fluorescent lights.
Coolers and freezers = 1 to 1-1/2 Watts per square
foot of floor area. Allow up to double this amount for
work areas
REFRIGERATION
SELECTION GUIDE
Total Load
To arrive at the total Btu/24 hr load, total all four main sources
of heat gain and add a 10% safety factor as recommended.
For system running times and defrost information, see Section
Two - Equipment Selection Considerations, page 12. If further
assistance is required, please contact your Totaline distributor.

Motors - The heat input from motors vary with the motor size,
BHP output, efficiency and whether it is located within, or
outside of, the refrigerated space.
The heat equivalent of one BHP is 2545 Btu/hr. Motor
efficiencies vary from 40% and less for small fan motors to
80% or more for integral horsepower motors. The motor
output will be its BHP x 2545 Btu/hr x hours of operation.
If the motor is located inside the refrigerated area, divide its
output by its efficiency. If the motor is located outside the
refrigerated area, its inefficiency will be dissipated outside,
then only its output will figure in the room load. If the motor is
located in the room and the load is outside, only the
inefficiency will be added to the room load. Multiply the output
by (1 - efficiency).
For motors rated in Watts output, divide by 746 to obtain the
heat equivalent horsepower rating. See Table 7, Heat
Equivalent of Electric Motors.
Occupancy Load - People working in a refrigerated storage
area dissipate heat at a rate determined by the room
temperature. The heat load added to the room equals the
number of people, the hours of occupancy and heat
equivalent per person. Multiple occupancies of short duration
will carry additional heat into the room. See Table 8, Heat
Equivalent of Occupancy.
Safety Factor and Other Considerations
A minimum 10% safety factor is normally added to the total
refrigeration load to allow for minor omissions and
inaccuracies, but do not assume this is adequate to take care
of the evaporator fan load. (Additional safety or reserve
capacity may be available from the compressor running time
and average loading.)
The Total Load with safety factor does not include the
evaporator fan or defrost loads, which must be evaluated and
added to the basic load to arrive at the total load for the final
selection of the refrigerating equipment. Tables and data
required for calculating loads are tabulated for quick reference.

6
 REFRIGERATION
SELECTION GUIDE

LOAD
CALCULATION
FORMS

7
 LOAD CALCULATION FORM
For Rooms Below 32°F
Customer FRED’S FROZEN FISH Job EXAMPLE #1 Date 3/30/01
Address 34 CHARLES ST., PORTLAND, MAINE Estimator S.C.
SITE CONDITIONS FACILITY LAYOUT
1. Describe the application FREEZER - FRESH FISH (Note: Detail all relevant construction features)
2. What are the outside room dimensions (ft.)?(w) 20 x (l) 30 x (h) 10
3. Describe the insulation Type FIBERGLASS Thickness 6 inches
4. What is the overall wall thickness? 6 inches
5. What is the outside or surrounding air temperature? (Table 9) ROOM 75 °F
6. What is the storage room temperature? -10 °F
7. What is the temperature reduction? (subtract line 6 from line 5) 85 °F
8. What is the electrical load watts including lights and motors? 500 watts
9. How many people occupy this space? 0
10. What is the total product weight? 2000 LBS / DAY
11. Product load information: HADDOCK ARRIVING AT 50ºF,
NO OUTSIDE WALLS
LOAD CALCULATION
A. Transmission (Wall) Load
a. Exterior wall surface
20
(w)__________ 30
x (l) ___________ 600
= __________
30
(l) __________ 10
x (h) __________ 300
= __________
20
(w) _________ 10
x (h) __________ 200
= __________
1100 x 2 = __________
__________ 2200 sq ft
142.8 (INTERPOLAYTION)
b. Table 2 Btu load/sq ft/24 hours = __________________________
2200
a. ______________________ 142.8
x b. ______________________ = 314,160 Btu / 24 hours
_______________________
B. Air Change (Infiltration Load)
29 x ______
a. Interior room volume _______ 19 x _______
9 = ________
4959 cu ft
(inside room dimensions)
b. Table 3 air changes per 24 hours = ____________5.6
2.4
c. Table 4 Btu/cu ft = ____________
4959
a. _____________ 5.6
x b. _____________ 2.4
x c. ______________ = 66,649 Btu / 24 hours
_______________________
C. Product Load
1. Product temperature reduction load above freezing
2000 Ibs
a. Total product weight = _____________
18
b. Product temperature reduction to freezing = _______________ °F
0.85
c. Table 5 specific heat above freezing = _______________
2000
a. _____________ 18
x b. _____________ 0.85
x c. ______________ = 30,600 Btu / 24 hours
_______________________
2. Latent Heat of Fusion Load
2000
a. Total product weight = _____________Ibs
117
b. Table 5 latent heat of fusion = _____________Btu/lb
2000
a. ______________________ 117
x b. ______________________ = 234,000 Btu / 24 hours
_______________________
3. Product temperature reduction load below freezing
2000 Ibs
a. Total product weight = __________
42
b. Product temperature below freezing = ______________ °F
0.44
c. Table 5 specific heat below freezing = ______________
2000
a. _____________ 42
x b. _____________ 0.44
x c. ______________ = 36,960 Btu / 24 hours
_______________________
D. Miscellaneous Load
500
a. Electrical load (Watts) __________ x 3.42 x 24 = 41,040 Btu / 24 hours
_______________________
0
b. Number of occupants __________ ------------ x 24
x (Table 8) __________ = 0 Btu / 24 hours
_______________________
E. Total Load without safety factor (add right column) .............................. = 723,409 Btu / 24 hours
_______________________
F. Safety Factor (add 10% of Btu load per 24 hours) ................................. = 72,341 Btu / 24 hours
_______________________
G. Total Load with safety factor (Add E and F) ........................................... = 795,750 Btu / 24 hours
_______________________
REFRIGERATION Total Btu Per 24 Hours = 795,750 = 39,788 BTU / HR LOAD
LOAD: Compressor Running Time (See page 12) 20

8 Prepared by Date
Load calculation pads are available from your Carrier representative (Literature Number 570-825)
 LOAD CALCULATION FORM
For Rooms Below 32°F
Customer Job Date
Address Estimator
SITE CONDITIONS FACILITY LAYOUT
1. Describe the application (Note: Detail all relevant construction features)
2. What are the outside room dimensions (ft.)?(w) x (l) x (h)
3. Describe the insulation Type Thickness inches
4. What is the overall wall thickness? inches
5. What is the outside or surrounding air temperature? (Table 9) °F
6. What is the storage room temperature? °F
7. What is the temperature reduction? (subtract line 6 from line 5) °F
8. What is the electrical load watts including lights and motors? watts
9. How many people occupy this space?
10. What is the total product weight?
11. Product load information:
LOAD CALCULATION
A. Transmission (Wall) Load
a. Exterior wall surface
(w)__________ x (l) ___________ = __________
(l) __________ x (h) __________ = __________
(w) _________ x (h) __________ = __________
__________ x 2 = __________ sq ft
b. Table 2 Btu load/sq ft/24 hours = __________________________
a. ______________________ x b. ______________________ = _______________________ Btu / 24 hours
B. Air Change (Infiltration Load)
a. Interior room volume _______ x ______ x _______ = ________ cu ft
(inside room dimensions)
b. Table 3 air changes per 24 hours = ____________
c. Table 4 Btu/cu ft = ____________
a. _____________ x b. _____________ x c. ______________ = _______________________ Btu / 24 hours
C. Product Load
1. Product temperature reduction load above freezing
a. Total product weight = _____________ Ibs
b. Product temperature reduction to freezing = ______________ °F
c. Table 5 specific heat above freezing = ____________
a. _____________ x b. _____________ x c. ______________ = _______________________ Btu / 24 hours
2. Latent Heat of Fusion Load
a. Total product weight = _____________Ibs
b. Table 5 latent heat of fusion = _____________Btu/lb
a. ______________________ x b. ______________________ = _______________________ Btu / 24 hours
3. Product temperature reduction load below freezing
a. Total product weight = __________ Ibs
b. Product temperature below freezing = ______________ °F
c. Table 5 specific heat below freezing = ______________
a. _____________ x b. _____________ x c. ______________ = _______________________ Btu / 24 hours
D. Miscellaneous Load
a. Electrical load (Watts) __________ x 3.42 x 24 = _______________________ Btu / 24 hours
b. Number of occupants __________ x (Table 8) __________ x 24 = _______________________ Btu / 24 hours
E. Total Load without safety factor (add right column) .............................. = _______________________ Btu / 24 hours
F. Safety Factor (add 10% of Btu load per 24 hours) ................................. = _______________________ Btu / 24 hours
G. Total Load with safety factor (Add E and F) ........................................... = _______________________ Btu / 24 hours
REFRIGERATION Total Btu Per 24 Hours = = BTU / HR LOAD
LOAD: Compressor Running Time (See page 12)
Prepared by Date 9
Load calculation pads are available from your Carrier representative (Literature Number 570-825)
 LOAD CALCULATION FORM
For Rooms Above 32°F
Customer Job Date
Address Estimator
SITE CONDITIONS FACILITY LAYOUT
1. Describe the application (Note: Detail all relevant construction features)
2. What are the outside room dimensions (ft.)?(w) x (l) x (h)
3. Describe the insulation Type Thickness inches
4. What is the overall wall thickness? inches
5. What is the outside or surrounding air temperature? (Table 9) °F
6. What is the storage room temperature? °F
7. What is the temperature reduction? (subtract line 6 from line 5) °F
8. What is the electrical load watts including lights and motors? watts
9. How many people occupy this space?
10. What is the total product weight?
11. Product load information:
LOAD CALCULATION
A. Transmission (Wall) Load
a. Exterior wall surface
(w)__________ x (l) ___________ = __________
(l) __________ x (h) __________ = __________
(w) _________ x (h) __________ = __________
__________ x 2 = __________ sq ft
b. Table 2 Btu load/sq ft/24 hours = __________________________
a. ______________________ x b. ______________________ = _______________________ Btu / 24 hours
B. Air Change (Infiltration Load)
a. Interior room volume _______ x ______ x _______ = ________ cu ft
(inside room dimensions)
b. Table 3 air changes per 24 hours = ____________
c. Table 4 Btu/cu ft = ____________
a. _____________ x b. _____________ x c. ______________ = _______________________ Btu / 24 hours
C. Product Load
1. Product temperature reduction load
a. Total product weight = _____________ Ibs
b. Product temperature reduction to freezing = ______________ °F
c. Table 5 specific heat above freezing = ____________
a. _____________ x b. _____________ x c. ______________ = _______________________ Btu / 24 hours
2. Respiration Heat Load
a. Total product weight = _____________Ibs
b. Table 6 respiration heat/lb = _____________Btu/lb
a. ______________________ x b. ______________________ = _______________________ Btu / 24 hours
D. Miscellaneous Load
a. Electrical load (Watts) __________ x 3.42 x 24 = _______________________ Btu / 24 hours
b. Number of occupants __________ x (Table 8) __________ x 24 = _______________________ Btu / 24 hours
E. Total Load without safety factor (add right column) .............................. = _______________________ Btu / 24 hours
F. Safety Factor (add 10% of Btu load per 24 hours) ................................. = _______________________ Btu / 24 hours
G. Total Load with safety factor (Add E and F) ........................................... = _______________________ Btu / 24 hours
REFRIGERATION Total Btu Per 24 Hours = = BTU / HR LOAD
LOAD: Compressor Running Time (See page 12)

Prepared by Date
10 Load calculation pads are available from your Carrier representative (Literature Number 570-878)
 LOAD CALCULATION FORM
For Rooms Above 32°F
Customer JOHN E. APPLESEED Job EXAMPLE #2 Date 3/31/01
Address 12 CIDER ST., PITTSBURGH, PA Estimator L.S.
SITE CONDITIONS FACILITY LAYOUT
1. Describe the application WALK-IN COOLER (APPLES) (Note: Detail all relevant construction features)
2. What are the outside room dimensions (ft.)?(w) 20 x (l) 30 x (h) 10
3. Describe the insulation Type POLYURETHANE Thickness 4 inches
4. What is the overall wall thickness? 6 inches
5. What is the outside or surrounding air temperature? (Table 9) 90 °F
6. What is the storage room temperature? 35 °F
7. What is the temperature reduction? (subtract line 6 from line 5) 55 °F
8. What is the electrical load watts including lights and motors?1000 (10HR/DAY) watts
9. How many people occupy this space? 2
10. What is the total product weight? 7000 LBS
11. Product load information: FRESH APPLES ARRIVING AT 70ºF
FROM ORCHARD
LOAD CALCULATION
A. Transmission (Wall) Load
a. Exterior wall surface
20
(w)__________ 30
x (l) ___________ 600
= __________
30
(l) __________ 10
x (h) __________ 300
= __________
20
(w) _________ 10
x (h) __________ 200
= __________
1100 x 2 = __________
__________ 2200 sq ft
52.8 (INTERPOLAYTION)
b. Table 2 Btu load/sq ft/24 hours = __________________________
2200
a. ______________________ 52.8
x b. ______________________ = 116,160 Btu / 24 hours
_______________________
B. Air Change (Infiltration Load)
29 x ______
a. Interior room volume _______ 19 x _______
9 = ________
4959 cu ft
(inside room dimensions)
7.2
b. Table 3 air changes per 24 hours = ____________
1.78
c. Table 4 Btu/cu ft = ____________
4959
a. _____________ 7.2
x b. _____________ 1.78
x c. ______________ = 63,555 Btu / 24 hours
_______________________
C. Product Load
1. Product temperature reduction load
7000 Ibs
a. Total product weight = _____________
35
b. Product temperature reduction to freezing = _______________ °F
0.87
c. Table 5 specific heat above freezing = _______________
7000
a. _____________ 35
x b. _____________ x c. ______________0.87 = 213,150 Btu / 24 hours
_______________________
2. Respiration Heat Load
7000
a. Total product weight = _____________Ibs
0.45
b. Table 6 respiration heat/lb = _____________Btu/lb
7000
a. ______________________ 0.45
x b. ______________________ = 3150 Btu / 24 hours
_______________________
D. Miscellaneous Load 10
1000 x 3.42 x 24 X 24
a. Electrical load (Watts) __________ = 34,200 Btu / 24 hours
_______________________
2
b. Number of occupants __________ 895 x 24
x (Table 8) __________ = 42,960 Btu / 24 hours
_______________________
E. Total Load without safety factor (add right column) .............................. = 473,175 Btu / 24 hours
_______________________
F. Safety Factor (add 10% of Btu load per 24 hours) ................................. = 47,318 Btu / 24 hours
_______________________
G. Total Load with safety factor (Add E and F) ........................................... = 520,493 Btu / 24 hours
_______________________
REFRIGERATION Total Btu Per 24 Hours = 520,493 = 32,530 BTU / HR LOAD
LOAD: Compressor Running Time (See page 12) 16

Prepared by Date
Load calculation pads are available from your Carrier representative (Literature Number 570-878) 11

Section Two:
Equipment Selection Considerations
Now that the refrigeration load for a particular job site is
calculated, it is time to select the most suitable equipment for
the application. Section Two offers information that will help
make equipment selection decisions. This information, used
together with product data and specifications from
manufacturers' literature, will result in an informed selection
decision.
Evaporator Coil Selection -
System Temperature Difference
and Relative Humidity
When selecting an evaporator coil, the temperature difference,
or TD, between the room and the saturated suction
temperature dictates the relative humidity in the space
(assuming the room is properly sealed). The closer the
temperature difference between room and suction
temperatures in selecting the evaporator, the larger the
evaporator and the higher the relative humidity in the room.
Conversely, a large system TD reduces the size of the
evaporator and causes it to do more drying and therefore
lowers the relative humidity.
The following table can be used as a guide. Knowing the
product relative humidity requirement, select the evaporator
as follows:
Relative Humidity % (RH) TD (°F)
Over 90 8
80-90 10
70-80 15
50-70 20
Too low relative humidity will result in excessive weight loss in
the product as well as surface deterioration. Too high relative
humidity speeds the growth of bacteria and surface slime. See
Table 5 for recommended relative humidity values for different
products.
There is a slightly different problem associated with freezers.
In order to avoid excessive frost accumulation on the coil, and
to prevent product dehydration during long term storage, most
evaporators are selected for 10°F TD.
Run Time and Defrost Operations
When the design suction temperature is over 30°F, a defrost
cycle is not normally required, and it is common practice to
select equipment on a 20- to 22-hour compressor operation.
For suction temperatures below 30°F and room temperatures
over 35°F, off-cycle (air defrost) can generally be used. This
involves cycling the compressor off with a time clock while the
evaporator fans remain in operation and room air melts the ice
on the coil. For every two hours of compressor operation, one
hour of air defrost time is needed. Therefore, compressor
selection is based on 16 hours per day.
12
REFRIGERATION
SELECTION GUIDE
For suction temperatures below 30°F and rooms below 35°F,
electric defrost, hot gas defrost or water defrost is required.
With these positive methods of defrost, equipment selection
can be based on longer compressor operation, with 18 to 20
hours most common. However, this depends on the type of
equipment used and the latent load in the storage. A modern
unit cooler or product cooler in a tight room with average
latent load, can be selected on 20 hour operation.
The type of defrost used is generally a matter of either
contractor or owner preference. Different geographic regions
tend to use one particular type of defrost more frequently.
As a rule, electric defrost is more common than hot gas, and
hot gas more common than water defrost.
Electric Defrost
Electric defrost is the most common method in use today.
Equipment cost is about the same as with hot gas but installed
cost can be lower. Operating cost is about 15% higher with
electric defrost than with hot gas and a fair amount of heat
and moisture is released in the room during defrost.
Hot Gas Defrost
Hot gas defrost is still the most efficient method of defrosting
regardless of storage temperature but, unfortunately, most
contractors are reluctant to use it. Defrost is very quick with
minimum room temperature rise. Hot gas defrost, however,
requires care to ensure that the compressor is protected
against liquid slugging.
Water Defrost
While not very common, water defrost can be used on both
medium and low temperature storages. Water must be at
least 50°F and is sprayed on the coil at a rate of about 3
gpm/square foot of coil for five to 15 minutes, depending
on severity of frosting. Water defrost is fast and efficient but
some moisture is re-released into the room. These systems
also require more maintenance than electric or hot gas
systems.
General Defrost Considerations
Because of high suction pressure (and high load) after defrost,
compressor selection must be checked to see that it can
operate in a higher range than the actual design point. If not, a
crankcase pressure regulator may be required to keep suction
pressure down to acceptable values. If this is the case, an
accumulator should also be used. This is very important for a
blast freezer. On large air defrost systems (gravity coil, for
example) it is a good idea to have solenoids in the liquid and
suction lines so refrigerant will not migrate during defrost. In
addition, large fin coil installations are often split into sections
with a thermostat for each section to compensate for uneven
room loading.
It is also recommended that a pump down system be used
for both off-cycle and all defrost periods.

SELECTION GUIDE
Compressor/Condensing Unit Selection
The four main types of compressors used in commercial
refrigeration today are:
• Open - belt driven (low speed, 500-1750 rpm)
• Open - direct driven (medium speed, 1160 or 1750 rpm)
• Semi-hermetic (1750 rpm)
• Hermetic (welded, 3500 rpm)
The compressor type used is often a matter of personal
preference but it is important to be aware that compressor life
decreases with increased speed and increased condensing
temperature.
On commercial refrigeration applications, compressors are
most commonly used with air-cooled condensers. They are
also used with water-cooled condensers and occasionally with
evaporative condensers. Water restrictions in recent years
and simpler maintenance are the reasons for the popularity of
air-cooled systems.
The air-cooled condenser may be an integral part of the
compressor unit (air-cooled condensing unit) or it may be
remotely located (on the roof, for example).
Compressor/condensing units are generally classified as high,
medium or low temperature. Approximate evaporating
temperatures are:
• High +30°F to +50°F
• Medium -10°F to +30°F
• Low 40°F to -10°F
A choice of refrigerant, R-12, R-22 and R-502 is available,
depending on the application.
Knowing the room load, room temperature and desired
suction temperature (room temperature - TD = suction
temperature), a condensing unit can be selected. As the
range of models (capacities) is far more limited in condensing
units than in evaporators, it is common practice to select the
closest condensing unit size that will do the job, then select
the evaporators to balance with the condensing unit selected
at the correct TD.
When it is possible that the compressor may occasionally be
the coldest spot in the system, crankcase heaters should be
used. Unloading is seldom (if ever) used on commercial
refrigeration systems.
Refrigerant receivers are generally used and are sized to hold
from 80% to the complete system operating charge.
In any critical application, use two completely independent
systems. In all cases, every room should be on a separate and
independent system.
REFRIGERATION
Evaporator Selection
The spacing of the fins on the evaporator coil must be
considered for a particular application. While high fin density
(12 fins/inch) gives increased coil capacity, it also increases
the problem of dirt and frost collection. In the majority of
commercial refrigeration applications, the fin spacings used
are 8, 6 and 4 fins/inch. Generally, 8 fins/inch is used down to
+32°F coil temperature while spacings of 4 and 6 fins/inch are
used whenever frost will be present. The closer the fins are
together, the more rapidly the coil capacity will fall off as the
frost builds up.
On most low temperature applications, 6 fins/inch can be used
as long as the evaporator capacity is reduced by 15% (x 0.85),
when making the selection. This 15% frost reduction is a more
accurate representation of the unit capacity averaged over the
four to six hours between defrost cycles. For minimum
downtime, base selection on a 4 fin/inch coil and its normal
capacity reduced by 5% (x 0.95). In most cases, holding
freezers are selected with 6 fin/inch coils while blast freezers
use 4 fins/inch.
Once the space and product loads have been established,
select the evaporator type most suitable for the application.
This selection will depend on:
• Storage temperature
• Relative humidity
• Air velocity
• Room size and shape
Refer to Table 5 for recommended storage temperature and
relative humidity. As most rooms handle more than one
product, compromise may be necessary. Next, establish what
form (if any) of defrost will be required.
The following describes the various types of evaporators that
are available and descriptive data on their use.
Gravity Fin Coils
Outlet velocity about 60 fpm
Temperature range = 35°F and above
Capacity range @ 10°FTD = 100-19,000 Btu/hr/unit
Air flow range = 0
13

Gravity fin coils are used in rooms requiring little or no air
flow. They are commonly used in meat aging rooms as they
produce the best meat surface texture and appearance. They
are also used in beef sales coolers since they have no fans
and operate silently. Although not very common in current
designs, some packing houses and supermarkets still prefer
this type of unit.
These coils are installed between-the-rails in meat coolers,
as well as in poultry storages, cut flower rooms, etc. Most
gravity coils are used in high-humidity applications.
Gravity Booster Unit Coolers (low air units)
Outlet velocity less than 150 fpm
Temperature range = 28°F and above
Capacity range @ 10°F TD = 4500-27,000 Btu/hr/unit
Air flow range = 200 fpm face velocity or 1200 cfm/ton
The application of gravity boosters are similar to gravity fin
coil applications. Gravity boosters usually result in a lower first
cost to the owner and are, therefore, gradually replacing the
fin coil. They are also installed between-the-rails in meat
rooms as well as meat cutting and packaging rooms, cut
flower boxes, fruit and vegetable storages and ice storages.
Gravity booster unit coolers are available with electric defrost
for applications in the 28-34°F and without defrost for rooms
over 34°F. The gravity booster has a power operated fan to
provide a more positive air flow than the gravity coil.
Space Coolers
Temperature range = 28°F and above
Capacity range @ 10°F TD = 9600-46,000 Btu/hr/unit
Air flow range = 200-500 fpm face velocity or
1200 cfm/ton
Applications for space coolers are very similar to gravity fin
coils and gravity boosters but space coolers are much more
versatile. Both air flow and outlet velocity are variable. Units
are available with hot gas and electric defrost as well as for
ammonia. Other applications include breweries, cheese
factories and general storage rooms.
14
REFRIGERATION
SELECTION GUIDE
Unit Coolers
Temperature range = 40°F and above
Capacity range @ 10°F TD = 790-75,000 Btu/hr/unit
Air flow range = 500-600 fpm face velocity or
1500-2000 cfm/ton
Unit coolers are the most common type of evaporator in use
today. Unit coolers are used at all temperatures, on all types of
storages and are available with hot gas or electric defrost.
These units handle larger quantities of air than gravity
boosters and are able to “throw” the air 30 to 40 feet with a
one foot drop. The most common application is the food store
walk-in freezer or general purpose cooler. They are also used
in blast freezers and some models are available with low pitch
fans for use as gravity boosters. Unit coolers are generally
considered the most economical evaporator on a first-cost
basis and are adaptable to many applications.
Product Coolers
Temperature range = 40°F and above
Capacity range @ 10°F TD = 26,000-385,000 Btu/hr/unit
Air flow range = 600 fpm face velocity or
1600-2500 cfm/ton
Product coolers are the largest and the most versatile
evaporators and are generally found on larger jobs. They are
available for all refrigerants and with all types of defrost
systems, air quantity, coil rows, fin spacing and coil area.
Some models are available as propeller fans (free blow) as
well as the standard centrifugal fan version. They are
commonly used with duct work and models are available for
floor mounting as well as ceiling suspension. While more
expensive in first cost than unit coolers, product coolers are
often a necessity in larger storages and are commonly found
in blast freezers.
When using electric defrost, horizontal type product coolers
must be used. Vertical type product coolers with electric defrost
will result in “stack effect.” This causes extensive convection
currents which adversely affect the defrost operation.
After identifying the type of evaporator to use, the actual
selection must be made to balance with the condensing unit
selection. The condensing unit should be selected first because
only a fixed number of condensing units sizes are available,
while there is virtually an unlimited selection of evaporators.

SELECTION GUIDE
When selecting hot gas or electric defrost units, allow for coil
frosting and for the capacity rating of the unit to be reduced
accordingly. With electric defrost units, where the heaters are
internally located in blank tubes, compared to a standard coil,
the capacity must be reduced to allow for the loss of surface.
Manufacturers usually recommend a rating correction factor
for electric defrost coils. It is always good practice with any
storage (and particularly with freezers) to have two completely
independent systems. In the event of a breakdown of one
system, the other unit will slow down the temperature rise in
the room until the other system is repaired and placed back
into service.
Evaporator Layout
Evaporator layout is much more important than many
designers realize. Follow these general, but important, rules:
1. Air pattern must cover the entire room.
2. Never locate evaporators over doors.
3. Know the location of aisles, racks etc.
4. Locate near compressors for minimum pipe runs.
5. Locate near condensate drains for minimum run.
The size and shape of the storage generally dictates the type
and location of the evaporators. The illustrations below show
some typical examples.
REFRIGERATION
Selecting Thermal Expansion Valves
Selecting and installing thermal expansion valves are of
utmost importance for the best coil performance. Valve
capacity must be at least equal to the coil load rating but not
oversized for the conditions. Any valve which is substantially
oversized will tend to be erratic in operation and this will
impair both coil performance and rated capacity output.
Always install liquid line strainers ahead of all thermal
expansion valves
Selecting A Heat Exchanger
Although sometimes controversial in high temperature
applications, it is generally agreed that in medium and low
temperature refrigeration systems, heat exchangers, when
properly applied, contribute the following to overall
system performance:
1. Sub-cooling the liquid refrigerant entering the thermal
expansion valve reduces the flash gas load of the
evaporator inlet. It also increases the enthalpy difference
of the refrigerant during its evaporating phase which
produces more useful work in the evaporator.
2. In the process of heat exchanger sub-cooling, the heat
extracted from the liquid refrigerant is transferred to the
suction gas, thereby insuring a dry suction return to the
compressor at an entering superheat level. This produces
the best possible volumetric efficiencies for the
refrigerant used.
3. The increase in suction line temperature will also reduce
the possibility of sweating.
4. The use of a heat exchanger permits more open adjustment
of the thermal expansion valve without risk of serious
flood-back of liquid to the compressor under light or
variable load conditions. At the same time, this assures
the maximum utilization of evaporator surface.
In all low temperature applications, it is most important to
correctly size and properly apply heat exchangers. Selections
must be based on accurate performance ratings checked out
against the calculated design loads involved for each
evaporator or otherwise for the entire system. Care must also
be taken to insure that both liquid and suction connections are
properly sized in order to reduce entrance and exit losses to a
minimum. Recommended allowable suction line pressure
drops due to the heat exchanger vary from 0.50 psi maximum
for +20°F evaporator applications to 0.25 psi maximum for
-40°F evaporator temperatures.
15
 REFRIGERATION
SELECTION GUIDE
Section Three:
Tables
Table 1 - "U" Values of Various Insulations
Material Thickness (Inches) "R" "U" Material Thickness (Inches) "R" "U"
Polystyrene Foam 1 5.0 0 20 Glass Fibre Batts 1 3.0 0.33
Styrofoam "SM" 2 0 10 2.5 0.15
(Blue) 3 0 07 3.5 0.1
Styrofoam Roofmate 4 0.05 6 0.07
(Blue) 5 0 04 Cork 1 3.3 0.3
6 0.035 2 0.18
8 0.025 3 0.1
Polyurethane Foam 1 6.25 0.16 4 0.075
Board 2 0.08 5 0.07
3 0.055 6 0.06
4 0.04 8 0.04
5 0.032 9 0.02
6 0.027 10 0.01
8 0.02 Sawdust 1 1.68 0.60
Rigid Glass Fibre 1 4.0 0.25 6 0.1
Styrofoam 1 3.57 0 28 Wood 1 1.2 0.85
Beadboard (White) 2 0.14 Blackjoe 0.5 1.0 0.8
3 0.09
4 0.07 Concrete 1 0.1 10.00
5 0.055
6 0.045
8 0.035

Table 2 - Transmission Heat Gain Factors (Btu/24Hours/Sq. Foot of Outside Surface)

WALL INSULATION "U" FACTOR
(FROM TABLE 1, ABOVE) DESIGN TEMP. DIFF. °F*
10 20 30 40 50 60 70 80 90 100
.01 2.4 4.8 7.2 9.6 12.0 14.4 16.8 19.2 21.6 24.0
.02 4.8 9.6 14.4 19.2 24.0 28.8 33.6 38.4 43.2 48.0
.025 6.0 12.0 18.0 24.0 30.0 36.0 42.0 48.0 54.0 60.0
.030 7.2 14.4 21.6 28.8 36.0 43.2 50.4 57.6 64.8 72.0
.035 8.4 16.8 25.2 33.6 42.0 50.4 58.8 67.2 75.6 84.0
.040 9.6 19.2 28.8 38.4 48.0 57.6 67.2 76.4 86.4 96.0
.045 10.8 21.6 32.4 43.2 54.0 64.8 75.6 86.4 97.2 108.0
.050 12.0 24.0 36.0 48.0 60.0 72.0 84.0 96.0 108.0 120.0
.055 13.2 26.4 39.6 52.8 66.0 79.2 92.4 105.6 118.8 132.0
.060 14.4 28.8 43.2 57.6 72.0 86.4 100.8 115.2 129.6 144.0
.065 15.6 31.2 46.8 62.4 78.0 93.6 109.2 124.8 139.4 156.0
.070 16.8 33.6 50.4 67.2 84.0 100.8 117.6 134.4 151.2 168.0
.075 18.0 36.0 54.0 72.0 90.0 108.0 126.0 144.0 162.8 180.0
.080 19.2 38.4 57.6 76.8 96.0 115.2 134.4 153.6 172.8 192.0
.085 20.4 40.8 61.2 81.6 102.0 122.4 142.8 163.2 183.6 204.0
.090 21.6 43.2 64.8 86.4 108.0 129.6 151.2 172.8 194.4 216.0
.095 22.8 45.6 68.4 91.2 114.0 136.8 159.6 182.4 205.2 228.0
.10 24.0 48.0 72.0 96.0 120.0 144.0 168.0 192.0 216.0 240.0
.20 48.0 96.0 144.0 192.0 240.0 288.0 336.0 384.0 432.0 480.0
.30 72.0 144.0 216.0 288.0 360.0 432.0 504.0 576.0 648.0 720.0
.50 120.0 240.0 360.0 480.0 600.0 720.0 840.0 960.0 1080.0 1200.0
1.00 240.0 480.0 720.0 960.0 1200.0 1440.0 1680.0 1920.0 2160.0 2400.0
* For temperature differences greater than 100°F, Btu/sq. ft. factor will be in direct proportion (e.g. for 120°F use factor
16 for 60°F T.D. and multiply by 2).
 REFRIGERATION
SELECTION GUIDE
Table 3 - Average Air Changes Per 24 Hours

Storage Rooms Below 32°F Storage Rooms Above 32°F

Volume Air Changes Volume Air Changes Volume Air Changes Volume Air Changes
Cubic Feet Per 24 Hrs. Cubic Feet Per 24 Hrs. Cubic Feet Per 24 Hrs. Cubic Feet Per 24 Hrs.

250 30.0 6,000 5.2 250 38.0 8,000 5.5

300 26.5 8,000 4.5 300 34.5 10,000 4.9
400 23.5 10,000 4.0 400 29.5 15,000 3.9
500 20.0 15,000 2.8 500 26.0 20,000 3.5
600 17.5 20,000 2.5 600 23.0 25,O00 3.0
800 15.0 25,000 2.2 800 20.0 3O,000 2.7
1,000 13.5 30,000 2.0 1,000 17.5 4O,000 2.3
1,500 12.3 40,000 1.8 1,500 14.0 5O,000 2.0
2,000 11.9 50,000 1.5 2,000 12.0 75,000 1.6
3,000 7.8 75,000 1.2 3,000 9.5 100,000 1.4
4,000 6.0 100,000 1.0 4,000 8.2
5,000 5.6 5,000 7.2
6,000 6.5
NOTE: For storage rooms with anterooms reduce values by 50%; for heavy usage rooms, increase values by 2. Compiled in part from ASHRAE
Handbook of Fundamentals, 1989.

17
 REFRIGERATION
SELECTION GUIDE
Table 4 - Heat Removed in Cooling Air to Storage Room Conditions (Btu per cu. ft.)
In Rooms Below 32°F
Storage Temperature of Outside Air °F
Room
Temp 40 50 70 90
°F Relative Humidity, Percent
70 80 70 80 50 60 50 60
30 0.21 0.26 0.55 0.62 1.09 1.21 2.05 2.31
25 0.37 0.43 0.71 0.78 1.19 1.36 2.20 2.46
20 0.52 0.58 0.86 0.93 1.39 1.51 2.33 2.60
15 0.66 0.72 1.00 1.07 1.50 1.63 2.46 2.72
10 0.80 0.85 1.13 1.20 1.63 1.75 2.58 2.84
5 0.92 0.97 1.25 1.32 1.74 1.87 2.69 2.95
0 1.04 1.09 1.36 1.43 1.80 1.98 2 80 3.06
-5 1.15 1.20 1.47 1.55 1.92 2.05 2.90 3.16
-10 1.26 1.31 1.58 1.65 2.05 2.18 3.00 3.26
-15 1.37 1.42 1.69 1.76 2.15 2.28 3.10 3.36
-20 1.47 1.52 1.79 1.86 2.25 2.38 3.19 3.46
-25 1.57 1.62 1.89 1.96 2.35 2.47 3.29 3.55
-30 1.67 1.72 1.99 2.06 2.44 2.56 3.38 3.64
In Rooms Above 32°F
Storage Temperature of Outside Air °F
Room
Temp 70 85 90 95
°F Relative Humidity, Percent
50 60 50 60 50 60 50 60
65 - - 0.32 0.52 0.58 0.81 0.85 1.12
60 .18 .18 0.58 0.78 0.83 1.06 1.10 1.37
55 .27 .27 0.80 1.00 1.05 1.28 1.32 1.59
50 .39 .51 1.01 1.21 1.26 1.49 1.53 1.79
45 .59 .72 1.20 1.40 1.45 1.68 1.71 1.98
40 .76 .89 1.37 1.57 1.62 1.85 1.88 2.15
35 .93 1.06 1.54 1.74 1.78 2.01 2.04 2.31
30 1.08 1.21 1.78 2.01 2.05 2.31 2.33 2.64

Compiled in part from ASHRAE Handbook of Fundamentals,1989.

18
 REFRIGERATION
SELECTION GUIDE
Table 5 - Requirements and Properties of Perishable Products
Specific Specific
Heat Heat
Storage Relative Approximate Water Highest above below Latent
Temperature, Humidity, Storage Content. Freezing, 32°F 32°F Heat
Commodity °F % Life % °F Btu/lb °F Btu/lb °F Btu/lb
Vegetables
Artichokes
Globe 32 95 - 100 2 weeks 84 29.9 0.87 0.45 120
Jerusalem 32 90 - 95 5 months 80 27.5 0.83 0.44 114
Asparagus 32 - 36 95 - 100 2 - 3 weeks 93 30.9 0.94 0.48 133
Beans
Snap or Green 40 - 45 95 7 - 10 days 89 30.7 0.91 0.47 127
Lima 37 - 40 95 3 - 5 days 67 30.0 0.73 0.40 94
Dried 50 70 6 - 8 months 11 0.32 0.23
Beets
Roots 32 95 - 100 4 - 6 months 88 30.4 0.90 0.46 126
Bunch 32 95 10 - 14 days 31.3
Broccoli 32 95 - 100 10 - 14 days 90 30.9 0.92 0.47 130
Brussels Sprouts 32 95 - 100 3 - 5 weeks 85 30.6 0.88 0.46 122
Cabbage, late 32 98 - 100 5 - 6 months 92 30.4 0.94 0.47 132
Carrots
Topped-immature 32 98 - 100 4 - 6 weeks 88 29.5 0.90 0.46 126
Topped-mature 32 98 - 100 5 - 9 months 88 29.5 0.90 0.46 126
Cauliflower 32 95 2 - 4 weeks 92 30.6 0.93 0.47 132
Celeriac 32 95 - 100 3 - 4 months 88 30.4 0.91 0.46 126
Celery 32 98 - 100 1 - 2 months 94 31.1 0.95 0.48 135
Collards 32 95 10 - 14 days 87 30.6 0.90 0.46 125
Corn, Sweet 32 95 - 98 4 - 8 days 74 30.9 0.79 0.42 106
Cucumbers 50 - 55 95 10 - 14 days 96 31.1 0.97 0.49 137
Eggplant 46 - 54 90 - 95 7 - 10 days 93 30.6 0.94 0.48 133
Endive (Escarole) 32 95 - 100 2 - 3 weeks 93 31.9 0.94 0.48 133
Frozen Vegetables -10 - 0 6 - 12 months
Garlic, dry 32 65 - 70 6 - 7 months 61 30.6 0.69 0.40 89
Greens, leafy 32 95 - 100 10 - 14 days 93 31.5 0.94 0.48 133
Horseradish 30 - 32 95 - 100 10 - 12 months 75 28.7 0.78 0.42 104
Kale 32 95 3 - 4 weeks 87 31.1 0.89 0.46 125
Kohlrabi 32 95 2 - 4 weeks 90 30.2 0.92 0.47 129
Leeks, green 32 95 1 - 3 months 85 30.7 0.88 0.46 122
Lettuce, head 32 - 34 95 - 100 2 - 3 weeks 95 31.7 0.96 0.48 136
Mushrooms 32 95 3 - 4 days 91 30.4 0.93 0.47 130
Okra 45 - 55 90 - 95 7 - 10 days 90 28.7 0.92 0.46 129
Onions
Green 32 95 - 100 3 - 4 weeks 89 30.4 0.91 0.47 127
Dry, & onion sets 32 65 - 75 1 - 8 months 88 30.6 0.90 0.46 126
Parsley 32 95 - 100 1 - 2 months 85 30.0 0.88 0.45 122
Parsnips 32 98 - 100 4 - 6 months 79 30.4 0.84 0.44 112
Peas
Green 32 95 1 - 3 weeks 74 30.9 0.79 0.42 106
Dried 50 70 6 - 8 months 12 0.30 0.24
Peppers
Dried 32 - 50 60 - 70 6 months 12 0.30 0.24 17
Sweet 45 - 50 90 - 95 2 - 3 weeks 92 30.7 0.94 0.47 132
Potatoes
Early 50 - 55 90 81 30.9 0.85 0.44 116
Main crop 38 - 50 90 - 95 5 - 8 months 78 30.9 0.82 0.43 111
Sweet 55 - 61 85 - 90 4 - 7 months 69 29.7 0.76 0.41 99
Pumpkins 50 - 55 50 - 75 2 - 3 months 91 30.6 0.92 0.47 130
Radishes
Spring 32 95 3 - 4 weeks 95 30.7 0.95 0.48 134
Winter 32 95 - 100 2 - 4 months 95 30.7 0.95 0.48 134
Rhubarb 32 95 2 - 4 weeks 95 30.3 0.95 0.48 134
Rutabagas 32 98 - 100 4 - 6 months 89 30.0 0.91 0.47 127
Salsify 32 98 - 100 2 - 4 months 79 30.0 0.83 0.44 113
Seed, vegetable 32 - 50 50 - 65 10 - 12 months 7 - 15 0.29 0.23 16
Spinach 32 95 - 98 10 - 14 days 93 31.5 0.94 0.48 133

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 REFRIGERATION
SELECTION GUIDE
Table 5 - Requirements and Properties of Perishable Products (continued)
Specific Specific
Heat Heat
Storage Relative Approximate Water Highest above below Latent
Temperature, Humidity, Storage Content. Freezing, 32°F 32°F Heat
Commodity °F % Life % °F Btu/lb °F Btu/lb °F Btu/lb
Vegetables continued
Squash
Acorn 45 - 50 70 - 75 5 - 8 weeks 30.6
Summer 41 - 50 95 5 - 14 days 94 31.1 0.95 0.48- 135
Winter 50 - 55 50 - 75 4 - 6 months 85 30.6 0.88 0.45 122
Tomatoes
Mature green 55 - 70 90 - 95 1 - 3 weeks 93 31.0 0.94 0.48 133
Firm, ripe 45 - 50 90 - 95 4 - 7 days 94 31.1 0.95 0.48 134
Turnips
Roots 32 95 4 - 5 months 92 30.0 0.93 0.47 132
Greens 32 95 10 - 14 days 90 31.6 0.92 0.47 129
Watercress 32 95 3 - 4 days 93 31.4 0.94 0.48 133
Yams 61 85 - 90 3 - 6 months 74 0.79 0.42 105
Fruits and Melons
Apples 30 - 40 90 - 95 3 - 8 months 84 30.0 0.87 0.45 121
Apples, dried 32 - 41 55 - 60 5 - 8 months 24 0.42 0.27
Apricots 32 90 - 95 1 - 2 weeks 85 30.0 0.88 0.46 122
Avocados 40 - 55 85 - 90 2 - 4 weeks 65 31.5 0.72 0.40 94
Bananas 85 - 95 75 30.6 0.80 0.42 108
Blackberries 31 - 32 90 - 95 3 days 85 30.6 0.88 0.46 122
Blueberries 31 - 32 90 - 95 2 weeks 82 29.7 0.86 0.45 118
Cantaloupes 36 - 40 95 5 - 15 days 92 29.8 0.93 0.48 132
Cherries
Sour 31 - 32 90 - 95 3 - 7 days 84 29.0 0.87 0.45 121
Sweet 30 - 31 90 - 95 2 - 3 weeks 80 28.8 0.84 0.44 114
Casaba Melons 45 - 50 85 - 95 4 - 6 weeks 93 30.0 0.94 0.48 133
Cranberries 36 - 40 90 - 95 2 - 4 months 87 30.4 0.90 0.46 124
Currants 31 - 32 90 - 95 10 - 14 days 85 30.2 0.88 0.45 122
Dates, cured 0 - 32 75 or less 6 - 12 months 20 3.7 0.36 0.26 29
Dewberries 31 - 32 90 - 95 3 days 85 29.7 0.88 0.45 122
Figs
Dried 32 - 40 50 - 60 9 - 12 months 23 0.39 0.27 34
Fresh 31 - 32 85 - 90 7 - 10 days 78 27.6 0.82 0A3 112
Frozen fruits -10 - 0 90 - 95 6 - 12 months
Gooseberries 31 - 32 90 - 95 2 - 4 weeks 89 30.0 0.90 0.46 127
Grapefruit 50 - 60 85 - 90 6 - 10 weeks 89 30.0 0.90 0.46 127
Grapes
American 31 - 32 85 - 90 2 - 8 weeks 82 29.7 0.86 0.45 118
Vinifera 31 90 - 95 3-6months 82 28.1 0.86 0.45 118
Guavas 41 - 50 90 2 - 3 weeks 83 0.86 0.45 119
Honeydew Melons 45 - 50 90 - 95 3 - 4 weeks 93 30.4 0.94 0.48 133
Lemons 32 - 50 85 - 90 1 - 6 months 89 29.4 0.91 0.46 127
Limes 48 - 50 85 - 90 6 - 8 weeks 86 29.1 0.89 0.46 123
Mangoes 55 85 - 90 2 - 3 weeks 81 30.4 0.85 0.44 117
Nectarines 31 - 32 90 2 - 4 weeks 82 30.4 0.86 0.44 118
Olives, fresh 41 - 50 85 - 90 4 - 6 weeks 75 29.4 0.80 0.42 108
Oranges 32 - 48 85 - 90 3 - 12 weeks 87 30.6 0.90 0.46 124
Papayas 45 85 - 90 1 - 3 weeks 91 30.6 0.82 0.47 130
Peaches 31 - 32 90 - 95 2 - 4 weeks 89 30.4 0.91 0.46 127
Peaches, dried 32 - 41 55 - 60 5 - 8 months 25 0.43 0.28
Pears 29 - 31 90 - 95 2 - 7 months 83 29.2 0.86 0.45 118
Persian Melons 45 - 50 90 - 95 2 weeks 93 30.6 0.94 0.48 133
Persimmons 30 90 3 - 4 months 78 28.1 0.84 0.48 112
Pineapples, ripe 45 85 - 90 2 - 4 weeks 85 30.2 0.88 0.45 122
Plums 31 - 32 90 - 95 2 - 4 weeks 86 30.6 0.88 0.45 123
Pomegranates 41 90 - 95 2 - 3 months 82 26.6 0.86 0.44 118
Prunes
Fresh 31 - 32 90 - 95 2 - 4 weeks 86 30.5 0.88 0.45 123
Dried 32 - 41 55 - 60 5 - 8 months 28 0.46 0.28

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Table 5 - Requirements and Properties of Perishable Products (continued)
Specific Specific
Heat Heat
Storage Relative Approximate Water Highest above below Latent
Temperature, Humidity, Storage Content. Freezing, 32°F 32°F Heat
Commodity °F % Life % °F Btu/lb °F Btu/lb °F Btu/lb
Fruits & Melons continued
Quinces 31 - 32 90 2 - 3 months 85 28.4 0.88 0.45 122
Raisins 18 0.38 0.25
Raspberries
Black 31 - 32 90 - 95 2 - 3 days 81 30.0 0.84 0.44 117
Red 31 - 32 90 - 95 2 - 3 days 84 30.9 0.87 0.45 120
Strawberries 31 - 32 90 - 95 5 - 7 days 90 30.6 0.92 0.47 129
Tangerines 40 90 - 95 2 - 4 weeks 87 30.0 0.90 0.46 122
Watermelons 50 - 60 90 2 - 3 weeks 93 31.3 0.97 0.48 133
Seafood (Fish)
Haddock,Cod.Perch 31-34 95-100 12 days 81 28 0.85 0.44 117
Hake, Whiting 32 - 34 95 - 100 10 days 81 28 0.85 0.44 117
Halibut 31 - 34 95 - 100 18 days 75 28 0.80 0.42 107
Herring
Kippered 32 - 36 80 - 90 10 days 61 28 0.70 0.38 87
Smoked 32 - 36 80 - 90 10 days 64 28 0.72 0.39 92
Mackerel 32 - 34 95 - 100 6 - 8 days 65 28 0.73 0.40 93
Menhaden 34 - 41 95 - 100 4 - 5 days 62 28 0.71 0.39 89
Salmon 31 - 34 95 - 100 18 days 64 28 0.72 0.39 92
Tuna 32 - 36 95 - 100 14 days 70 28 0.77 0.40 100
Frozen Fish -20 to -4 90 - 95 6 - 12 months
Seafood (Shellfish)
Scallop meat 32-34 95-100 12days 80 28 0.84 0.44 114
Shrimp 31 - 34 95 - 100 12 - 14 days 76 28 0.81 0.43 109
Lobster.American 41-50 In sea water Indefinitely 79 28 0.83 0.44 113
Oysters, Clams
(meat & liquid) 32 - 36 100 5 - 8 days 87 28 0.89 0.46 125
Oyster in shell 41-50 95-100 5days 80 27 0.84 0.44 115
Frozen shellfish -20 to -4 90 - 95 3 - 8 months
Meat (Beef)
Beef, fresh, average 32 - 34 88 - 92 1 - 6 weeks 62 - 77 28 - 29 0.70 - 0.84 0.39 - 0.43 89 - 110
Beef carcass
Choice, 60% lean 32 - 39 85 - 90 1 - 3 weeks 49 29 0.61 0.35 70
Prime, 54% lean 32 - 34 85 1 - 3 weeks 45 28 0.58 0.34 64
Sirloin cut (choice) 32 - 34 85 1 - 3 weeks 56 0.66 0.37 80
Round cut (choice) 32 - 34 85 1 - 3 weeks 67 0.50 0.40 96
Dried, chipped 50 - 59 15 6 - 8 weeks 48 0.60 0.34 69
Liver 32 90 5 days 70 29 0.77 0.41 100
Veal, 81% lean 32 - 34 90 1 - 7 days 66 0.74 0.40 94
Beef, frozen - 10 - 0 90 - 95 6 - 12 months
Meat (Pork)
Pork, fresh average 32 - 34 85 - 90 3 - 7 days 32 - 44 28 - 29 0.48 - 0.57 0.30 - 0.33 46 - 63
Carcass, 47% lean 32 - 34 85 - 90 3 - 5 days 37 0.52 0.31 53
Bellies, 35% lean 32 - 34 85 3 - 5 days 30 0.47 0.29 43
Backfat, 100% fat 32 - 34 85 3 - 7 days 8 0.30 0.22
Shoulder, 67% lean 32 - 34 85 3 - 5 days 49 28 0.61 0.35 70
Pork, frozen - 10 - 0 90 - 95 4 - 8 months
Ham
74% lean 32 - 34 80 - 85 3 - 5 days 56 29 0.66 0.37 80
Light cure 37 - 41 80 - 85 1 - 2 weeks 57 0.67 0.37 82
Country cure 50 - 59 65 - 70 3 - 5 months 42 0.56 0.33 60
Frozen - 10 - 0 90 - 95 6 - 8 months
Bacon
Medium fat class 37 - 41 80 - 85 2 - 3 weeks 19 0.38 0.26 27
Cured, farm style 61 - 64 85 4 - 6 months 13 - 20 0.34 - 0.39 0.24 - 0.26 19 - 29

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Table 5 - Requirements and Properties of Perishable Products (continued)
Specific Specific
Heat Heat
Storage Relative Approximate Water Highest above below Latent
Temperature, Humidity, Storage Content. Freezing, 32°F 32°F Heat
Commodity °F % Life % °F Btu/lb °F Btu/lb °F Btu/lb
Meat (Pork) continued
Bacon continued
Cured, packer style 34 - 39 85 2 - 6 weeks
Frozen - 10 - 0 90 - 95 2 - 4 month
Sausage
Links or bulk 32 - 34 85 1 - 7 days 38 0.53 0.31 54
Country, smoked 32 85 1 - 3 weeks 50 25 0.62 0.35 72
Frankfurters, average 32 85 1 - 3 weeks 56 29 0.66 0.37 80
Polish style 32 85 1 - 3 weeks 54 0.65 0.36 77
Meat (Lamb)
Fresh, average 32 - 34 85 - 90 5 - 12 days 60 - 70 28 - 29 0.69 - 0.77 0.38 - 0.41 86 - 100
Choice, 67% 1lean 32 85 5 - 12 days 61 28 0.70 0.38 87
Leg, choice, 83% 1lean 32 85 5 - 12 days 65 0.73 0.40 93
Frozen - 10 - 0 90 - 95 8 - 12 months
Meat (Poultry)
Poultry, fresh, average 28 - 32 95 - 100 1 - 4 weeks 74 27 0.80 0.42 106
Chicken, all classes 28 - 32 95 - 100 1 - 4 weeks 74 27 0.80 0.42 106
Turkey, all classes 28 - 32 95 - 100 1 - 4 weeks 64 27 0.72 0.39 92
Duck 28 - 32 95 - 100 1 - 4 weeks 69 27 0.76 0.41 99
Poultry, frozen - 10 - 0 90 - 95 12 months
Meat (Miscellaneous)
Rabbits, fresh 32 - 34 90 - 95 1 - 5 days 68 0.75 0.40 97
Dairy Products
Butter 32 75 - 85 1 month 16 -4 - 31 0.36 0.25 23
Butter, frozen - 10 70 - 85 12 months
Cheese, Cheddar
long storage 32 - 34 65 12 months 37 8 0.52 0.31 53
short storage 40 65 6 months 37 8 0.52 0.31 53
processed 40 65 12 months 39 19 0.50 0.31 56
grated 40 65 12 months 31 0.45 0.29 44
Ice cream, 10% fat -20 to -15 3 - 23 months 63 21 0.70 0.39 86
Milk
Whole, pasteurized
Grade A 32 - 34 2 - 4 months 87 31 0.93 0.46 125
Dried, whole 70 Low 6 - 9 months 2 0.26 0.21 28
Dried, nonfat 45 - 70 Low 16 months 3 0.26 0.21 4
Evaporated 40 24 months 74 29.5 0.79 0.42 106
Evaporated
unsweetened 70 12 months 74 29.5 0.79 0.42 106
Condensed
sweetened 40 15 months 27 5 0.42 0.28 40
Whey, dried 70 Low 12 months 5 0.28 0.22 7
Eggs
Eggs
Shell 29 - 32 80 - 85 5 - 6 months 66 28 0.73 0.40 96
Shell, farm cooler 50 - 55 70 - 75 2 - 3 weeks 66 28 0.73 0.40 96
Frozen
Whole 0 1 year plus 74 0.80 0.42 106
Yolk 0 1 year plus 55 0.65 0.36 79
White 0 1 year plus 88 0.90 0.46 126
Whole egg solids 35 - 40 Low 6 - 12 months 2-4 0.22 0.21 4
Yolk solids 35 - 40 Low 6 - 12 months 3-5 0.23 0.21 6

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Table 5 - Requirements and Properties of Perishable Products (continued)
Specific Specific
Heat Heat
Storage Relative Approximate Water Highest above below Latent
Temperature, Humidity, Storage Content. Freezing, 32°F 32°F Heat
Commodity °F % Life % °F Btu/lb °F Btu/lb °F Btu/lb
Eggs continued
Flake albumen solids Low 1 year plus 12 - 16 0.31 0.24 20
Dry spray albumen
solids Low 1 year plus 5-8 0.26 0.22 11
Candy
Milk chocolate 0 - 34 40 6 - 12 months 1 0.25 0.20 1
Peanut brittle 0 - 34 40 1.5 - 6 months 2 0.26 0.21 3
Fudge 0 - 34 65 5 - 12 months 10 0.32 0.23 14
Marshmallows 0 - 34 65 3 - 9 months 17 0.37 0.25 24
Miscellaneous
Alfalfa meal 0 70 - 75 1 year plus
Beer
Keg 35 - 40 3 - 8 weeks 90 28 0.92 0.47 129
Bottles and cans 35 - 40 65 or below 3 - 6 months 90
Bread 0 3 - 13 weeks 32 - 37 0.70 0.34 46 - 53
Canned goods 32 - 60 70 or lower 1 year
Cocoa 32 - 40 50 - 70 1 year plus
Coconuts 32 - 35 80 - 85 1 - 2 months 47 30.4 0.58 0.34 67
Coffee, green 35 - 37 80 - 85 2 - 4 months 10 - 15 0.32 - 0.35 0.23 - 0.24 14 - 21
Fur and fabrics 34 - 40 45 - 55 Several Years
Honey 50 1 year plus 17 0.35 0.26 26
Hops 28 - 32 50 - 60 Several months
Lard (without 45 90-95 4-8 months 0
antioxidant) 0 90 - 95 12 - 14 months 0
Maple syrup 33 0.48 0.31 51
Nuts 32 - 50 65 - 75 8 - 12 months 3-6 0.22 - 0.25 0.21 - 0.22 4-8
Oil,vegetable, salad 70 1 year plus 0
Oleomargarine 35 60 - 70 1 year plus 16 0.32 0.25 22
Orange juice 30 - 35 3 - 6 weeks 89 0.91 0.47 127
Popcorn, unpopped 32 - 40 85 4 - 6 weeks 10 0.31 0.24 19
Yeast, baker's compressed 31 - 32 71 0.77 0.41 102
Tobacco
Hogshead 50 - 65 50 - 65 1 year
Bales 35 - 40 70 - 85 1 - 2 years
Cigarettes 35 - 46 50 - 55 6 months
Cigars 35 - 50 60 - 65 2 months

Compiled in part from ASHRAE Refrigeration Handbook,1990.

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 REFRIGERATION
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Table 6 - Approximate Heat of Respiration Rates at Temperature Indicated
Btu/Pound/24 Hours Btu/Pound/24 Hours
Product 32°F 40°F 60°F Product 32°F 40°F 60°F

Apples 0.45 0.8 2.05 Melons - Honeydews - 0.5 1.4

Asparagus 4.70 9.0 18.5 Mushrooms 3.1 - -

Beans - Green 3.15 5.15 19.1 Okra - 6.0 15.8

Beans - Lima 1.35 2.6 12.2 Onions 0.45 0.5 1.2

Beets 1.35 1.75 3.6 Onions - Green 1.8 4.9 9.0

Blueberries 0.85 - - Oranges 0.35 0.7 2.2

Broccoli 3.75 7.0 21.0 Peaches 0.6 0.85 4.2

Brussels Sprouts 2.9 4.4 10.1 Pears 0.4 0.85 5.4

Cabbage 0.6 0.85 2.05 Peas 4.2 7.4 21.0

Carrots 1.05 1.75 4.05 Peppers - Green 1.35 2.4 4.3

Cauliflower 1.95 2.25 5.05 Peppers - Sweet 1.35 2.4 4.3

Celery 0.8 1.2 4.1 Plums 0.3 0.6 1.3

Cherries 0.75 1.4 6.0 Potatoes - Immature - 1.3 2.4

Corn 4.65 6.0 19.2 Potatoes - Mature - 0.8 1.0

Cranberries 0.33 0.45 - Raspberries 2.4 3.8 10.1

Cucumbers 0.28 - - Spinach 2.3 5.1 18.5

Grapefruit 0.35 0.50 1.55 Strawberries 1.6 2.7 9.0

Grapes 0.3 0.6 1.75 Sweet Potatoes 0.9 1.25 2.7

Lemons 0.35 0.65 1.8 Tomatoes - Green 0.3 0.55 3.1

Lettuce - Head 1.15 1.35 4.0 Tomatoes - Ripe 0.5 0.65 2.8

Lettuce - Leaf 2.2 3.2 7.2 Turnips 0.95 1.1 2.65

Melons - Cantaloupes 0.65 1.0 4.3

Compiled in part from ASHRAE Handbook of Fundamentals,1989.

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 REFRIGERATION
SELECTION GUIDE
Table 7 - Heat Equivalent of Electric Motors
Btu/Hp/Hr
Connected Motor Losses Connected
Motor Load in Outside Load Outside
Hp Refrigerated Space1 Refrigerated Space2 Refrigerated Space3
Btu/Hr Watts Btu/Hr Watts Btu/Hr Watts
1/8 - 1/2 4,250 1,243 2,545 744 1,700 497
1/2 - 3 3,700 1,081 2,545 744 1,150 337
3 - 20 2,950 863 2,545 744 400 117
1. For use when both useful output and motor losses are dissipated within refrigerated 3. For use when motor heat losses are dissipated within refrigerated space and useful work
space, motors driving fans for forced circulation unit coolers. expended outside of refrigerated space; motor in refrigerated space driving pump or fan
2. For use when motor losses are dissipated outside refrigerated space and useful work of located outside of space.
motor is expended within refrigerated space; pump on a circulating brine or chilled water system,
fan motor outside refrigerated space driving fan circulating air within refrigerated space.

Table 8 - Heat Equivalent of Occupancy

Cooler Temperature °F Heat Equivalent/Person Btu/Hr.
50 720
40 840
30 950
20 1,050
10 1,200
0 1,300
-10 1,400

Table 9 - Summer Outdoor Design Data

(Design dry bulb and wet bulb temperature represents temperature equalled or exceeded during 1% of hours during the four summer months.)

Dr Bulb Wet Bulb Dr Bulb Wet Bulb

Location °F °F Location °F °F
Alabama Colorado
Birmingham 97 79 Denver 92 65
Mobile 96 80 Connecticut
Alaska Hartford 90 77
Fairbanks 82 64 Delaware
Juneau 75 66 Wilmington 93 79
Arizona D.C.
Phoenix 108 77 Washington 94 78
Tucson 105 74 Florida
Arkansas Jacksonville 96 80
Fort Smith 101 79 Miami 92 80
Little Rock 99 80 Tampa 92 81
California Georgia
Bakersfield 103 72 Atlanta 95 78
Blythe 111 78 Savannah 96 81
Los Angeles 94 72 Hawaii
San Francisco 80 64 Honolulu 87 75
Sacramento 100 72 Idaho
Boise 96 68

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 REFRIGERATION
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Table 9 - Summer Outdoor Design Data continued
(Design dry bulb and wet bulb temperature represents temperature equalled or exceeded during 1% of hours during the four summer months.)

Dr Bulb Wet Bulb Dr Bulb Wet Bulb

Location °F °F Location °F °F
Illinois Ohio
Chicago 94 78 Cincinnati 94 78
Springfield 95 79 Cleveland 91 76
Indiana Oklahoma
Fort Wayne 93 77 Tulsa 102 79
Indianapolis 93 78 Oregon
Iowa Pendleton 97 66
Des Moines 95 79 Portland 91 69
Sioux City 96 79 Pennsylvania
Kansas Philadelphia 93 78
Dodge City 99 74 Pittsburgh 90 75
Wichita 102 77 Rhode Island
Kentucky Providence 89 76
Lexington 94 78 South Carolina
Louisville 96 79 Charleston 94 81
Louisiana South Dakota
New Orleans 93 81 Sioux Falls 95 77
Shreveport 99 81 Tennessee
Maine Memphis 98 80
Portland 88 75 Nashville 97 79
Maryland Texas
Baltimore 94 79 Dallas 101 79
Massachusetts El Paso 100 70
Boston 91 76 Galveston 91 82
Worcester 89 75 Houston 96 80
Michigan Utah
Detroit 92 76 Salt Lake City 97 67
Grand Rapids 91 76 Vermont
Minnesota Burlington 88 74
Duluth 85 73 Virginia
Minnesota 92 77 Richmond 96 79
Mississippi Roanoke 94 76
Biloxi 93 82 Washington
Jackson 98 79 Seattle 82 67
Missouri Spokane 93 66
Kansas City 100 79 Yakima 94 69
St. Louis 96 79 West Virginia
Montana Charleston 92 76
Billings 94 68 Wisconsin
Helena 90 65 Milwaukee 90 77
Nebraska Wyoming
Omaha 97 79 Cheyenne 89 63
Nevada Canada
Las Vegas 108 72 Alberta
Reno 95 64 Calgary 87 66
New Hampshire British Columbia
Concord 91 75 Vancouver 80 68
New Jersey Manitoba
Newark 94 77 Winnipeg 90 75
Trenton 92 78 New Brunswick
New Mexico St. John 81 71
Albuquerque 96 66 Newfoundland
Santa Fe 90 65 Gander 85 69
New York Nova Scotia
Albany 91 76 Halifax 83 69
Buffalo 88 75 Ontario
New York 93 77 Toronto 90 77
North Carolina Quebec
Charlotte 96 78 Montreal 88 76
North Dakota Saskatchewan
Bismark 95 74 Regina 92 73
Yukon
Whitehorse 78 62

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Table 10 - Operating Conditions for Storage
Temp. Humidity Operating Designed Running Time
°F T.D. °F For Unit
35 - 40 55% - 65% 20 - 25 18 hours

Table 11 - Insulation Requirements for Storage Rooms

Storage Temperature Desirable Insulation
°F U Factor
-50 to -25 0.01
-25 to 0 0.04
O to 25 0.06
25 to 40 0.075
40 and up 0.1

Table 12 - Suggested Freezer Temperatures °F

Bread 0 Vegetables -10

Candy 0 Beef -10
Ice Cream -15 Lamb -10
Butter O to -10 Pork -10
Eggs O or lower Veal -10
Fish -10 Poultry -20
Shellfish -20

27
 Thank You!
The Replacement Components Division (RCD) of Carrier
Corporation thanks you for considering Totaline refrigeration
products. These products are engineered and manufactured
with the utmost in quality control. RCD is ready to support
your installation and all other needs with our full range of
Totaline Service Parts. Thanks again!

Manufacturer reserves the right to discontinue, or

change at any time, specifications or designs and
REPLACEMENT COMPONENTS DIVISION www.totaline.com
prices without notice and without incurring obligations. © CARRIER CORPORATION 10/91, Rev A 06/03 Literature Number: 570-545