Heatcraft Refrigeration Products H Engm0408 Users Manual

Commercial Refrigeration

Cooling and Freezing

Load Calculations and Reference Guide

H-ENGM0408, April 2008

(Replaces H-ENGM0806, August 2006)

Engineering Manual

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2

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Refrigeration Equipment References on the World Wide Web

Forward

This edition of Heatcraft Refrigeration Products LLC’s, Engineering

Manual covering Commercial Refrigeration Cooling and Freezing

Load Calculations has been prepared in the form of a condensed

text and reference book.

The theory and principle of modern refrigeration has been

omitted due to the many excellent publications currently available

on these subjects. The purpose of this reference book is to furnish

the engineering, selling and servicing organizations with accurate

and useful data to simplify load calculations.

No attempt has been made to specify a particular make of

equipment. We sincerely hope that our eorts will be a tangible

contribution to our rapidly growing industry.

Table of Contents

Job Survey 4

Refrigeration Load Calculations 4-6

Sample Calculations:

Above 32ºF. (0ºC.) 7-9

Sample Calculations:

Rooms Below 32ºF. (0ºC.) 10-12

Refrigeration Equipment Selection 21

Type of Operation and Air Flow 22

Derating Factors 22

General Guidelines 23

Unit Cooler Coil Placement 24

Sizing of Refrigerant Lines 25-32

Psychrometric Chart 37-39

Glossary of Refrigeration Terms 40

Quick Selection Guide 41

Rapid Load Calculator for Large Coolers & Freezers 43

3

Tables

1. Wall heat loads 13

2. Insulated block K factors 13

3. Allowance for sun eect ............................................................................13

4. Average air changes per 24 hours for storage

rooms above 32ºF. (0ºC.) due to door

openings and inltration 14

5. Average air changes per 24 hours for storage

rooms below 32ºF. (0ºC.) due to door

openings and inltration 14

6. Heat removed in cooling air to storage

room conditions (BTU per Cu. Ft.) 14

7. Storage requirements and properties of

perishable products 15-16

8. Heat of respiration 17

9. Heat loads of keg and bottled beer 18

10. Carcass weights 18

11. Heat equivalent of electric motors 18

12. Heat equivalent of occupancy 18

13. General standards for insulation

thickness in storage rooms 18

14. Heat gain due to operation of battery lift trucks 18

15. Specic heats of various liquids and solids 18

16. Banana room

refrigeration requirement 19

17. Meat cutting or preparation room 19

18. Rapid load selection for back bars 19

19. Refrigeration requirements for hardening

ice cream 19

20. Glass door load 19

21. Summer outside air and ground

temperature design conditions 20

22. Suction and liquid line sizes for R-134A 25, 26

23. Suction and liquid line sizes for R-22 27, 28

24. Suction & liquid line sizes for R-404A, R-507/AZ50 29, 30

25. Pressure drop of liquid refrigerants in

vertical risers 31

26. Equivalent feet of pipe for

valves and ttings 31

27. Remote condenser line sizes for

R-134A, R-22, R-507/AZ50 and R-404A 32

28. L-type tubing– weight of refrigerants in copper

lines of operating systems 33

29. Fahrenheit-Celsius temperature

conversion chart 34

30. Conversion factors 35

31. Electrical formulas 35

32. English conversion factors and data 36

33. English to metric conversion factors 36

Table

No.

Table

No.

page

No.

page

No.

4

Job Survey

The person involved in a heat transfer calculation needs

information in order to predict accurately the heat load on a

refrigerated structure. The more complete the information, the

better the calculation. Good calculations are the rst step in

assuring adequate refrigeration equipment is selected for the

project.

The initial job survey should be as complete as possible and

include the following:

Design Ambient Temperature

This is the ambient surrounding the box necessary for the load

calculations. Another ambient to be considered on air cooled

projects is the one surrounding the condensing unit which will

aect equipment selection.

Storage Temperature and Humidity Requirements

Refrigeration equipment by its nature is a dehumidication

process. We try to minimize or maximize the drying eect of the

equipment by selecting the appropriate Temperature Dierence

(T.D.) between the saturated suction temperature of the

evaporator and the room air. The T.D. selected approximates the

desired relative humidity (see page 21).

Dimensions, Insulation, Type of Construction,

Exposure

This criterion lends itself to well established, straight forward

calculations, but the information while elementary, is often

omitted from the initial job survey. Transmission load for 4”

Styrofoam is double the transmission load for 4” formed in place

urethane.

Inltration or Air Changed Load

Heat, both sensible and latent, enters an enclosure through door

openings whenever the air surrounding the enclosure is warmer

than the box temperature. Knowing the location, size and

number of the door openings and the temperature to which they

are exposed will greatly aid in determining the heat load of the

inltration air.

Product

1. Type - storage requirements

2. Weight

3. Entering temperature

4. Pull down time

Miscellaneous Loads

1. Lights

2. Motors including fan motors, fork lifts, conveyers

3. People

4. Glass doors

Operations

1. Holding cooler or freezer

2. Blast cooling or freezing

3. Preparation, processing or cutting rooms

4. Distribution warehouses

5. Reach-in or walk-in boxes

Unusual Conditions

Electrical Service and Type of Equipment Desired

While not directly aecting refrigeration load calculations,

this is essential in the job survey to select the proper equipment.

Refrigeration Load Calculations

With the initial survey complete, the heat load calculation is

separated into the following main sources of heat for a given 24

hour period:

1. Transmission load

2. Air change load

3. Miscellaneous load

4. Product load

Accuracy

Accuracy in calculation is the rst step in having a satised

customer. There are short cuts, based on averages, that may

be taken and which must be used when the product load is

indenite or unknown (see Quick Selection Guide on page 41

and the Rapid Load Calculator on page 43). But when all the data

necessary to calculate the four main sources of heat gain are

available, the complete calculation should be made.

Quick Selection Chart for Small

and Medium Coolers and Freezers

The Quick Selection Guide on page 41 may be used for a quick

comparison of heat load gured on Bulletins Above32-05 or

Below32-05 or to obtain approximate heat loads for small and

medium sized boxes. The loads are shown for a 95ºF. outside

temperature.

Rapid Load Calculator for Large Coolers and Freezers

The Rapid Load Calculator on page 43 may be used for quick

approximations of the heat load in large boxes and for a

reasonable comparison of heat loads gured on Bulletins

Above32-05 or Below32-05. The Calculator graph on page 43 is

based on the following average daily product loadings for coolers

and freezers:

1. Transmission Load

Methods of determining the amount of heat ow through walls,

oor and ceiling are well established. This heat gain is directly

proportional to the Temperature Dierence (T.D.) between the

two sides of the wall. The type and thickness of insulation used

in the wall construction, the outside area of the wall and the

T.D. between the two sides of the wall are the three factors

that establish the wall load. Tables are provided to simplify

the calculations (see Table 1, page 13). Some coolers for above

freezing temperatures have been constructed with only a oor

slab (no oor insulation). The factors shown in the wall heat gain

(Table 1) are based on a concrete oor slab and the T.D. between

the local ground temperature and the storage room temperature.

Average Daily Average Daily

Volume- Product Loads (lbs.) Product Loads (lbs.)

Cu. Ft. for Coolers for Freezers

500 - 3,000 6,200 - 8,000 1,600 - 2,000

3,000 - 4,600 8,000 - 11,000 2,000 - 2,500

4,600 - 8,100 11,000 - 17,000 2,500 - 4,000

8,100 - 12,800 17,000 - 26,000 4,000 - 6,200

12,800 - 16,000 26,000 - 33,000 6,200 - 7,500

16,000 - 20,000 33,000 - 40,000 7,500 - 9,500

20,000 - 28,000 40,000 - 56,000 9,500 - 13,000

28,000 - 40,000 56,000 - 66,000 13,000 - 17,000

40,000 - 60,000 66,000 - 110,000 17,000 - 25,000

60,000 - 80,000 110,000 - 150,000 25,000 - 34,000

80,000 - up 150,000 - up 34,000 - up

5

[ (4.88) ( door height) (area/2) (minutes open) ( temp. di. ºF.)

(enthalpy incoming air – enthaply warehouse air) ] [ (1–X)]

Specic Volume of Incoming Air

Where X = % of heat transmission blocked by thermal barrier.

For freezers it becomes necessary to provide heat in the base slab

to avoid freezing of the ground water and heaving of the oor.

Minimum slab temperature should be at least 40ºF. Normally, 55ºF.

should be used for freezer applications.

2. Air Change Load

(a) Average Air Change- when the door to a refrigerated room is

opened, warm outside air will enter the room. This air must be

cooled to the refrigerated room temperature, resulting in an

appreciable source of heat gain. This load is sometimes called

the inltration load. The probable number of air changes per

day and the heat that must be removed from each cubic foot

of the inltrated air, are given in tables based on experience

(see Table 4, 5 & 6, page 14). For heavy usage, the inltration

may be doubled or more.

(b) Inltration Through a Fixed Opening- As an alternate to the

average air change method using the Psychrometric Chart

(page 37), the following formulas may be used to calculate

the inltration resulting from natural ventilation (no wind)

through external door openings.

The air change load can be substantial and every means

should be taken to reduce the amount of inltration entering

the box. Some eective means of minimizing this load are:

• Automatic closing refrigerator doors

• Vestibules or refrigerated anterooms

• Plastic strip curtains

• Air Curtains

• Inated bumpers on outside loading doors.

3. Miscellaneous Loads

Although most of the heat load in a refrigerated room

or freezer is caused by wall heat leakage, air changes and

product cooling or freezing, there are three other heat

sources that should not be overlooked prior to the selection

of the refrigeration equipment. Since the equipment has to

maintain temperature under design conditions, these loads are

generally averaged to a 24 hour period to provide for capacity

during these times.

(a) Lights- typically storage requirements are 1 to 1-1/2 watt per

square foot. Cutting or processing rooms can be double the

wattage. Each watt is multiplied by 3.42 BTU/watt to obtain a

BTUH gure. This is then multiplied by 24 to obtain a

daily gure.

(b) Motors- smaller motors are usually less ecient and tend to

generate more heat per horsepower as compared to larger

motors. For this reason Table 11, on page 18, is broken down

in to H.P. groups. Also, motors inside the refrigerated area will

reject all of their heat losses as shown in Table 11. However,

motors that are located outside but do the work inside, like

a conveyor, will reject less heat into the refrigerated space. If

powered material handling equipment is used, such as forklift

trucks, this must be included under Motor Heat Loads.

Generally only battery operated lift trucks are used in

refrigerated rooms, which represent a heat gain of 8,000 to

15,000 BTU/hr. or more over the period of operation. If motor

or loading conditions are not known, then calculate one

motor horsepower for each 16,000 cubic foot box in a storage

cooler and one HP for each 12,500 C.F. in a storage freezer

which allows for fan motors and some forklift operations.

These gures can be higher in a heavily used area, i.e. loading

dock or distribution warehouse.

(c) Occupancy- People working in the refrigerated storage area

dissipate heat at a rate depending on the room temperature

(Table 12, page 18). Multiple occupancies for short periods

should be averaged over a 24 hour period. If occupancy load

is not known, allow one person per 24 hour for each 25,000

cubic foot space.

4. Product Load

Whenever a product having a higher temperature is placed

in a refrigerator or freezer room, the product will lose its

heat until it reaches the storage temperature. This heat load

consists of three separate components: (see Table 7, page 15-

16).

(a) Specic Heat- The amount of heat that must be removed

from one pound of product to reduce the temperature of this

pound by 1ºF., is called its specic heat. It has two values: one

applies when the product is above freezing; the second is

applicable after the product has reached its freezing point.

(b) Latent Heat- The amount of heat that must be removed from

one pound of product to freeze this pound is called the latent

heat of fusion.

Most products have a freezing point in the range of 26ºF. to

31ºF. If the exact temperature is unknown, it may be

assumed to be 28ºF.

There is a denite relationship between the latent heat of

fusion and the water content of the product and its specic

and latent heats.

Estimating specic and latent heats:

Sp. Ht. above freezing = 0.20 + (0.008 X % water)

Sp. Ht. below freezing = 0.20 + (0.008 X % water)

Latent Heat = 143.3 X % water

(c) Respiration- Fresh fruits and vegetables are alive. Even in

refrigerated storage they generate heat which is called the

heat of respiration. They continually undergo a change in

which energy is released in the form of heat, which varies with

the type and temperature of the product. Tabulated values are

usually in BTU/lb./24 hours (Table 8, page 17), and are applied

to the total weight of product being stored and not just the

daily turnover.

(d) Pull down Time- When a product load is to be calculated at

other than a 24 hour pull down, a correction factor must be

multiplied to the product load.

24 hours

Pull down Time

Note: While product pull down can be calculated, no

guarantee should be made regarding nal product

temperature due to many uncontrollable factors (i.e., type of

packaging, position in the box, method of stacking, etc.)

5. Safety Factor

When all four of the main sources of heat are calculated,

a safety factor of 10% is normally added to the total

refrigeration load to allow for minor omissions and

inaccuracies (additional safety or reserve may be available

from the compressor running time and average loading).

6

6. Hourly Heat Load

The hourly heat load serves as the guide in selecting

equipment. It is found by dividing the nal BTU/24 hour load

by the desired condensing unit run time.

35ºF. rooms with no timer 16 hr.

35ºF. rooms with timer 18 hr.

Blast coolers/Freezers with

positive defrost 18 hr.

Storage Freezers 18-20 hr.

25ºF. - 34ºF. coolers with hot gas

or electric defrost 20-22 hr.

50ºF. rooms and higher with coil

temperature above 32ºF. 20-22 hr.

7. Load Calculation Forms

To simplify the calculation and tabulation of refrigeration

loads, there are two forms available:

Bulletin Above32-05 is used for all rooms above 32ºF. (0ºC.)

Bulletin Below32-05 is used for all rooms below 32ºF. (0ºC.)

All data and tables necessary to ll in the Load Calculation

Forms can be found in this manual.

A Word of Caution: The refrigeration load calculation

methods presented in this manual are intended for use

in selecting refrigeration equipment for rooms used for

holding and sometimes pulling product temperature down.

For process or unusual applications such as blast freezing or

food processing situations, please contact our Application

Engineering Department.

7

Refrigeration Load Estimate Form

(for rooms above 32ºF) Bulletin Above32-05

Basis for Estimate

Room Dimensions: Width ft. x Length ft. x Height ft.

Volume: (L) x (W) x (H) = cu. ft.

Ambient Temp ºF. (Corrected for sun load) — Room Temp ºF. = ºF. T.D.

Product Load

(a) lbs./day of to be reduced from entering

temp. of ºF. to ºF. Temp. Drop ºF.

(b) lbs./day of to be reduced from entering

temp. of ºF. to ºF. Temp. Drop ºF.

Miscellaneous

Motors (including all blower motors) HP Ground Temp. (Table 21)

Lights (assume 1 watt/sq.ft.) Watts

No. of people

2. Air Change Load

Volume: cu. ft. x Factor (Table 4) x Factor (Table 6) =

3. Additional Loads

Electrical Motors: HP x 75000 BTU/HP/24 hr. =

Electrical Lights: Watts x 82 =

People Load: People x BTU/24 hrs. (Table 12) =

Glass Door Load: Doors x 19200 BTU/Door/24 hr. =

4. Product Load: Sensible (Product Load Figured @ 24 hr. Pulldown*)

(a) lbs./day x Spec. Heat (Table 7) x ºF. Temp Drop =

(b) lbs./day x Spec. Heat (Table 7) x ºF. Temp Drop =

*For product pulldown time other than 24 hrs. figure 24 hr. load x (24/Pulldown Time)

5. Product Load: Respiration*

(a) lbs. stored x BTU/lbs./24 hrs. (Table 8) =

(b) lbs. stored x BTU/lbs./24 hrs. (Table 8) =

*For consideration of previously loaded product, a multiplier of (5) is normally applied to the daily

product load (Line #4)

Divide by No. of Operating Hrs. (16) to obtain BTUH Cooling Requirement

Equipment Selection

Condensing Unit Unit Cooler System Capacity

Qty. Model No. Qty. Model No. BTU/hr.

Total Refrigeration Load (1+2+3+4+5) BTU/24 hrs.

Add 10% Safety Factor

Total with Safety/Factor BTU/24 hrs.

1. Transmission Loads

Ceiling: (L) x (W) x Heat Load (Table 1) =

North Wall: (L) x (W) x Heat Load (Table 1) =

South Wall: (L) x (W) x Heat Load (Table 1) =

East Wall: (L) x (W) x Heat Load (Table 1) =

West Wall: (L) x (W) x Heat Load (Table 1) =

Floor: (L) x (W) x Heat Load (Table 1) =

Insulation

Inches

Ceiling

Walls

Floor

Type

2175 West Park Place Blvd. • Stone Mountain, GA 30087 • 770.465.5600 • Fax: 770.465.5990 • www.heatcraftrpd.com

Estimate for: Estimate by: Date:

Note: Tables can be found in

Engineering Manual, H-ENG-2

(H)

Example: 35ºF Convenience Store Cooler With Glass Doors

8 28 8

28 8 8 1792

85 35 50

4 Styrene

6 Concrete

2000 Beer

85 35 50

200 Milk

40 35 5

0.2 60

224

0

28 8 72 16128

8 8 72 4608

28 8 125 28000

1792 13 1.86 43331

0.2 15000

224 18368

0 —

10 192000

2000 0.92 50 92000

200 0.93 5 930

— — —

447229

44723

491952

30747

(W)

(H)

(W)

(H)

8

Refrigeration Load Estimate Form

(for rooms above 32ºF) Bulletin Above32-05

Basis for Estimate

Room Dimensions: Width ft. x Length ft. x Height ft.

Volume: (L) x (W) x (H) = cu. ft.

Ambient Temp ºF. (Corrected for sun load) — Room Temp ºF. = ºF. T.D.

Product Load

(a) lbs./day of to be reduced from entering

temp. of ºF. to ºF. Temp. Drop ºF.

(b) lbs./day of to be reduced from entering

temp. of ºF. to ºF. Temp. Drop ºF.

Miscellaneous

Motors (including all blower motors) HP Ground Temp. (Table 21)

Lights (assume 1 watt/sq.ft.) Watts

No. of people

2. Air Change Load

Volume: cu. ft. x Factor (Table 4) x Factor (Table 6) =

3. Additional Loads

Electrical Motors: HP x 75000 BTU/HP/24 hr. =

Electrical Lights: Watts x 82 =

People Load: People x BTU/24 hrs. (Table 12) =

Glass Door Load: Doors x 19200 BTU/Door/24 hr. =

4. Product Load: Sensible (Product Load Figured @ 24 hr. Pulldown*)

(a) lbs./day x Spec. Heat (Table 7) x ºF. Temp Drop =

(b) lbs./day x Spec. Heat (Table 7) x ºF. Temp Drop =

*For product pulldown time other than 24 hrs. figure 24 hr. load x (24/Pulldown Time)

5. Product Load: Respiration*

(a) lbs. stored x BTU/lbs./24 hrs. (Table 8) =

(b) lbs. stored x BTU/lbs./24 hrs. (Table 8) =

*For consideration of previously loaded product, a multiplier of (5) is normally applied to the daily

product load (Line #4)

Divide by No. of Operating Hrs. (16) to obtain BTUH Cooling Requirement

Equipment Selection

Condensing Unit Unit Cooler System Capacity

Qty. Model No. Qty. Model No. BTU/hr.

Total Refrigeration Load (1+2+3+4+5) BTU/24 hrs.

Add 10% Safety Factor

Total with Safety/Factor BTU/24 hrs.

1. Transmission Loads

Ceiling: (L) x (W) x Heat Load (Table 1) =

North Wall: (L) x (W) x Heat Load (Table 1) =

South Wall: (L) x (W) x Heat Load (Table 1) =

East Wall: (L) x (W) x Heat Load (Table 1) =

West Wall: (L) x (W) x Heat Load (Table 1) =

Floor: (L) x (W) x Heat Load (Table 1) =

Insulation

Inches

Ceiling

Walls

Floor

Type

2175 West Park Place Blvd. • Stone Mountain, GA 30087 • 770.465.5600 • Fax: 770.465.5990 • www.heatcraftrpd.com

Estimate for: Estimate by: Date:

Note: Tables can be found in

Engineering Manual, H-ENG-2

Example: 35ºF Beef Cooler

14 16 8

16 14 8 1792

95 35 60

4 Styrene

6 Concrete

1000 Beef

50 35 15

— —

— — —

0.1 60

224

0

16 14 87 19488

16 8 87 11136

14 8 87 9744

16 14 125 28000

1792 13 2.49 58007

0.1 7500

224 18368

0 — —

0 —

1000 0.77 15 11550

— — — —

— — —

184673

18467

203140

12696

(W)

(W) (H)

(H)

9

Refrigeration Load Estimate Form

(for rooms above 32ºF) Bulletin Above32-05

Basis for Estimate

Room Dimensions: Width ft. x Length ft. x Height ft.

Volume: (L) x (W) x (H) = cu. ft.

Ambient Temp ºF. (Corrected for sun load) — Room Temp ºF. = ºF. T.D.

Product Load

(a) lbs./day of to be reduced from entering

temp. of ºF. to ºF. Temp. Drop ºF.

(b) lbs./day of to be reduced from entering

temp. of ºF. to ºF. Temp. Drop ºF.

Miscellaneous

Motors (including all blower motors) HP Ground Temp. (Table 21)

Lights (assume 1 watt/sq.ft.) Watts

No. of people

2. Air Change Load

Volume: cu. ft. x Factor (Table 4) x Factor (Table 6) =

3. Additional Loads

Electrical Motors: HP x 75000 BTU/HP/24 hr. =

Electrical Lights: Watts x 82 =

People Load: People x BTU/24 hrs. (Table 12) =

Glass Door Load: Doors x 19200 BTU/Door/24 hr. =

4. Product Load: Sensible (Product Load Figured @ 24 hr. Pulldown*)

(a) lbs./day x Spec. Heat (Table 7) x ºF. Temp Drop =

(b) lbs./day x Spec. Heat (Table 7) x ºF. Temp Drop =

*For product pulldown time other than 24 hrs. figure 24 hr. load x (24/Pulldown Time)

5. Product Load: Respiration*

(a) lbs. stored x BTU/lbs./24 hrs. (Table 8) =

(b) lbs. stored x BTU/lbs./24 hrs. (Table 8) =

*For consideration of previously loaded product, a multiplier of (5) is normally applied to the daily

product load (Line #4)

Divide by No. of Operating Hrs. (16) to obtain BTUH Cooling Requirement

Equipment Selection

Condensing Unit Unit Cooler System Capacity

Qty. Model No. Qty. Model No. BTU/hr.

Total Refrigeration Load (1+2+3+4+5) BTU/24 hrs.

Add 10% Safety Factor

Total with Safety/Factor BTU/24 hrs.

1. Transmission Loads

Ceiling: (L) x (W) x Heat Load (Table 1) =

North Wall: (L) x (W) x Heat Load (Table 1) =

South Wall: (L) x (W) x Heat Load (Table 1) =

East Wall: (L) x (W) x Heat Load (Table 1) =

West Wall: (L) x (W) x Heat Load (Table 1) =

Floor: (L) x (W) x Heat Load (Table 1) =

Insulation

Inches

Ceiling

Walls

Floor

Type

2175 West Park Place Blvd. • Stone Mountain, GA 30087 • 770.465.5600 • Fax: 770.465.5990 • www.heatcraftrpd.com

Estimate for: Estimate by: Date:

Note: Tables can be found in

Engineering Manual, H-ENG-2

(H)

(W)

10

Refrigeration Load Estimate Form

(for rooms below 32ºF) Bulletin Below32-05

Estimate for:

Basis for Estimate

Room Dimensions: Width ft. x Length ft. x Height ft.

Volume: (L) x (W) x (H) = cu. ft.

Ambient Temp ºF. (Corrected for sun load) — Room Temp. ºF. = ºF. T.D.

Product Load

(a) lbs./day of to be reduced from entering temp. of ºF.

to freezing point of ºF. (Table 7) = ºF. Initial temp. drop

and then reduced from freezing point to storage Temp. of ºF. = (Table 7) ºF. Final temp. drop.

(b) gallons of ice cream @ overrun

Miscellaneous

Motors (including all blower motors) HP Ground Temp. (Table 21)

Lights (assume 1 watt/sq.ft.) Watts

No. of People

2. Air Change Load

Volume: cu. ft. x Factor (Table 5) x Factor (Table 6) =

3. Additional Loads

Electrical Motors: HP x 75000 BTU/HP/24 hr. =

Electrical Lights: Watts x 82 =

People Load: People x BTU/24 hrs. (Table 12) =

Glass Door Load: Doors x 31200 BTU/Door/24 hr. =

4. Product Load: (Table 7) (Product Load Figured @ 24 hr. Pulldown*)

(a) lbs./day x Spec. Heat above freezing x ºF. Intial Temp. Drop =

lbs./day x Latent Heat Fusion =

lbs./day x Spec. Heat below freezing x ºF. Intial Temp. Drop =

(b) gallons of ice cream/day x BTU/gal (Table 19) =

*For product pulldown time other than 24 hrs. figure 24 hr. load x (24/Pulldown Time)

Divide by No. of Operating Hrs. (18) to obtain BTUH Cooling Requirement

Equipment Selection

Condensing Unit Unit Cooler System Capacity

Qty. Model No. Qty. Model No. BTU/hr.

Total Refrigeration Load (1+2+3+4+5) BTU/24 hrs.

Add 10% Safety Factor

Total with Safety/Factor BTU/24 hrs.

1. Transmission Loads

Ceiling: (L) x (W) x Heat Load (Table 1) =

North Wall: (L) x (W) x Heat Load (Table 1) =

South Wall: (L) x (W) x Heat Load (Table 1) =

East Wall: (L) x (W) x Heat Load (Table 1) =

West Wall: (L) x (W) x Heat Load (Table 1) =

Floor: (L) x (W) x Heat Load (Table 1) =

Estimate by: Date:

Insulation

Inches

Ceiling

Walls

Floor

Type

Note: Tables can be found in

Engineering Manual, H-ENG-2

2175 West Park Place Blvd. • Stone Mountain, GA 30087 • 770.465.5600 • Fax: 770.465.5990 • www.heatcraftrpd.com

(H)

Example: -20ºF Ice Cream Hardening Freezer

12 14 8

14 12 8 1344

85 -20 105

4 Foamed In place Ure

— — —

— —

100 100%

0.2 60

168

0

14 12 76 12768

14 8 76 8512

12 8 76 7296

14 12 58 9744

1344 12 3.49 56287

0.2 15000

168 13776

0 — —

10 —

— — —

100 425 X 2.4 (10 hr. Pull down)* 102000

241191

24119

265310

14739

(W)

(H)

11

Refrigeration Load Estimate Form

(for rooms below 32ºF) Bulletin Below32-05

Estimate for:

Basis for Estimate

Room Dimensions: Width ft. x Length ft. x Height ft.

Volume: (L) x (W) x (H) = cu. ft.

Ambient Temp ºF. (Corrected for sun load) — Room Temp. ºF. = ºF. T.D.

Product Load

(a) lbs./day of to be reduced from entering temp. of ºF.

to freezing point of ºF. (Table 7) = ºF. Initial temp. drop

and then reduced from freezing point to storage Temp. of ºF. = (Table 7) ºF. Final temp. drop.

(b) gallons of ice cream @ overrun

Miscellaneous

Motors (including all blower motors) HP Ground Temp. (Table 21)

Lights (assume 1 watt/sq.ft.) Watts

No. of People

2. Air Change Load

Volume: cu. ft. x Factor (Table 5) x Factor (Table 6) =

3. Additional Loads

Electrical Motors: HP x 75000 BTU/HP/24 hr. =

Electrical Lights: Watts x 82 =

People Load: People x BTU/24 hrs. (Table 12) =

Glass Door Load: Doors x 31200 BTU/Door/24 hr. =

4. Product Load: (Table 7) (Product Load Figured @ 24 hr. Pulldown*)

(a) lbs./day x Spec. Heat above freezing x ºF. Intial Temp. Drop =

lbs./day x Latent Heat Fusion =

lbs./day x Spec. Heat below freezing x ºF. Intial Temp. Drop =

(b) gallons of ice cream/day x BTU/gal (Table 19) =

*For product pulldown time other than 24 hrs. figure 24 hr. load x (24/Pulldown Time)

Divide by No. of Operating Hrs. (18) to obtain BTUH Cooling Requirement

Equipment Selection

Condensing Unit Unit Cooler System Capacity

Qty. Model No. Qty. Model No. BTU/hr.

Total Refrigeration Load (1+2+3+4+5) BTU/24 hrs.

Add 10% Safety Factor

Total with Safety/Factor BTU/24 hrs.

1. Transmission Loads

Ceiling: (L) x (W) x Heat Load (Table 1) =

North Wall: (L) x (W) x Heat Load (Table 1) =

South Wall: (L) x (W) x Heat Load (Table 1) =

East Wall: (L) x (W) x Heat Load (Table 1) =

West Wall: (L) x (W) x Heat Load (Table 1) =

Floor: (L) x (W) x Heat Load (Table 1) =

Estimate by: Date:

Insulation

Inches

Ceiling

Walls

Floor

Type

Note: Tables can be found in

Engineering Manual, H-ENG-2

2175 West Park Place Blvd. • Stone Mountain, GA 30087 • 770.465.5600 • Fax: 770.465.5990 • www.heatcraftrpd.com

(H)

Example: -10ºF Beef Freezer

20 24 12

24 20 12 5760

90 -10 100

4 Foamed In place Ure

3000 Beef 35

28 7

-10 38

— —

0.5 60

480

0

24 20 72 34560

24 12 72 20736

20 12 72 17280

24 20 50 24000

5760 5.2 3.56 106629

0.5 37500

480 39360

0 — —

0 —

3000 0.77 7 16170

3000 100 300000

3000 0.4 38 45600

— X 2.4 (10 hr. Pull down)* —

679851

67985

747836

41546

(W)

12

Refrigeration Load Estimate Form

(for rooms below 32ºF) Bulletin Below32-05

Estimate for:

Basis for Estimate

Room Dimensions: Width ft. x Length ft. x Height ft.

Volume: (L) x (W) x (H) = cu. ft.

Ambient Temp ºF. (Corrected for sun load) — Room Temp. ºF. = ºF. T.D.

Product Load

(a) lbs./day of to be reduced from entering temp. of ºF.

to freezing point of ºF. (Table 7) = ºF. Initial temp. drop

and then reduced from freezing point to storage Temp. of ºF. = (Table 7) ºF. Final temp. drop.

(b) gallons of ice cream @ overrun

Miscellaneous

Motors (including all blower motors) HP Ground Temp. (Table 21)

Lights (assume 1 watt/sq.ft.) Watts

No. of People

2. Air Change Load

Volume: cu. ft. x Factor (Table 5) x Factor (Table 6) =

3. Additional Loads

Electrical Motors: HP x 75000 BTU/HP/24 hr. =

Electrical Lights: Watts x 82 =

People Load: People x BTU/24 hrs. (Table 12) =

Glass Door Load: Doors x 31200 BTU/Door/24 hr. =

4. Product Load: (Table 7) (Product Load Figured @ 24 hr. Pulldown*)

(a) lbs./day x Spec. Heat above freezing x ºF. Intial Temp. Drop =

lbs./day x Latent Heat Fusion =

lbs./day x Spec. Heat below freezing x ºF. Intial Temp. Drop =

(b) gallons of ice cream/day x BTU/gal (Table 19) =

*For product pulldown time other than 24 hrs. figure 24 hr. load x (24/Pulldown Time)

Divide by No. of Operating Hrs. (18) to obtain BTUH Cooling Requirement

Equipment Selection

Condensing Unit Unit Cooler System Capacity

Qty. Model No. Qty. Model No. BTU/hr.

Total Refrigeration Load (1+2+3+4+5) BTU/24 hrs.

Add 10% Safety Factor

Total with Safety/Factor BTU/24 hrs.

1. Transmission Loads

Ceiling: (L) x (W) x Heat Load (Table 1) =

North Wall: (L) x (W) x Heat Load (Table 1) =

South Wall: (L) x (W) x Heat Load (Table 1) =

East Wall: (L) x (W) x Heat Load (Table 1) =

West Wall: (L) x (W) x Heat Load (Table 1) =

Floor: (L) x (W) x Heat Load (Table 1) =

Estimate by: Date:

Insulation

Inches

Ceiling

Walls

Floor

Type

Note: Tables can be found in

Engineering Manual, H-ENG-2

2175 West Park Place Blvd. • Stone Mountain, GA 30087 • 770.465.5600 • Fax: 770.465.5990 • www.heatcraftrpd.com

(W)

(H)

13

Insulation Insul. K Factor 6” 8” 10” 12”

Air 4.65 6.94 6.65 6.50 6.40

Vermiculite .47 2.73 2.67 2.64 2.62

Sawdust .45 2.70 2.65 2.62 2.60

Cork .38 2.62 2.57 2.55 2.53

Rock Wool .30 2.52 2.49 2.47 2.45

Mac. Paper .28 2.50 2.46 2.45 2.43

Styrofoam .24 2.45 2.42 2.40 2.40

Polyurethane .16 2.36 2.33 2.33 2.32

Type of East South West Flat

Surface Wall Wall Wall Roof

Dark Colored Surfaces,

Such as:

Slate Roong 8 5 8 20

Tar Roong

Black Paints

Light Colored Surface,

Such as:

White Stone 4 2 4 9

Light Colored Cement

White Paint

Medium Colored Surface,

Such as:

Unpainted Wood

Brick 6 4 6 15

Red Tile

Dark Cement

Red, Gray or Green Paint

1 4 5.10 204 230 255 281 306 332 357 383 408 434 459 485 510 536 561 587 612

2 8 3.40 136 153 170 187 204 221 238 255 272 289 306 323 340 357 374 391 408

4 3 2 12.6 1.80 72 81 90 99 108 117 126 135 144 153 162 171 180 189 198 207 216

5 4 2 16.4 1.44 58 65 72 79 87 94 101 108 115 122 130 137 144 151 159 166 173

6 5 3 19.6 1.20 48 54 60 66 72 78 84 90 96 102 108 114 120 126 132 138 144

8 6 4 3 25 0.90 36 41 45 50 54 59 63 68 72 77 81 86 90 95 99 104 108

10 8 4 33 0.72 29 32 36 40 43 47 50 54 58 61 65 68 72 76 79 83 86

10 6 38.7 0.60 24 27 30 33 36 39 42 45 48 51 54 57 60 63 66 69 72

6 50 0.48 19 22 24 26 29 31 34 36 38 41 43 46 48 51 53 55 58

Single window glass . 9 27 1080 1215 1350 1490 1620 1760 1890 2030 2160 2290 2440 2560 2700 2840 2970 3100 3240

Double Window Glass 2.2 11 440 495 550 610 660 715 770 825 880 936 990 1050 1100 1160 1210 1270 1320

Triple Window Glass 3.4 7 280 315 350 390 420 454 490 525 560 595 630 665 700 740 770 810 840

6” Concrete Floor 4.8 5 200 225 250 275 300 325 350 375 400 425 450 475 500 525 550 575 600

Insulation (Inches) Heat Load (BTU Per 24 Hours Per One Square Foot of Outside Surface)

Cork Glass Urethane

or Fiber or Urethane (Foamed Temperature Reduction in ºF.

Mineral Poly- (Sprayed) in R (Outside Air Temperature Minus Room Temperature)

Wool Styrene Place)

k = .30 k = .26 k = .16 k = .12 1 40 45 50 55 60 65 70 75 80 85 90 95 100 105 110 115 120

Appendix - Tables

Note: Above insulation “K” Factors [Thermal Conductivity, BTU

per (hour) (square foot) (ºF. per inch of thickness)] and heat

gain factors for Cork and Window Glasses are extracted and

Insulation Values

“K” Factor - Insulating Value of any material is rated by its thermal conductivity

“U” Factor - Overall coecient of heat transfer, BTU per hour/per square foot/per degree F.

“R” Factor - Thermal resistances

“X” = Inches of Insulation

K = UX = X/R

U = K/X = 1/R

R = 1/U = X/K

Table 2

Eective K Factor in Block Thickness of Insulation

Note: If blocks have 3 holes, add .75 to all of the values shown. The

above data is being shown for reference purpose only - this is a very

inecient method of construction/insulation due to:

1. Concrete webs are dominant factor in calculating insulating eect.

2. Filling techniques may leave blocks improperly lled.

3. No vapor seal present - moisture inltration decreases insulation

eect.

4. If used for freezers, moisture will freeze inside block and break

out the surface of the block.

5. Blocks are highly subject to setting cracks- more inltration.

Table 3

Allowance for Sun Eect

(Fahrenheit degrees to be added to the normal temperature dierence for heat leakage

calculations to compensate for sun eect- not to be used for air conditioning design.)

reprinted by permission from ASHRAE 1972 HANDBOOK OF

FUNDAMENTALS.

Table 1

Wall Heat Loads

14

Table 4

Average air changes per 24 hours for storage rooms

above 32ºF. (0ºC.) due to door openings and inltration.

Air Air Air

Volume Changes Volume Changes Volume Changes

Cu. Ft. Per 24hrs. Cu. Ft. Per 24hrs. Cu. Ft. Per 24hrs.

200 44.0 2,000 12.0 25,000 3.0

250 38.0 3,000 9.5 30,000 2.7

300 34.5 4,000 8.2 40,000 2.3

400 29.5 5,000 7.2 50,000 2.0

500 26.0 6,000 6.5 75,000 1.6

600 23.0 8,000 5.5 100,000 1.4

800 20.0 10,000 4.9 150,000 1.2

1,000 17.5 15,000 3.9 200,000 1.1

1,500 14.0 20,000 3.5 300,000 1.0

Air Air Air

Volume Changes Volume Changes Volume Changes

Cu. Ft. Per 24hrs. Cu. Ft. Per 24hrs. Cu. Ft. Per 24hrs.

200 33.5 2,000 9.3 25,000 2.3

250 29.0 3,000 7.4 30,000 2.1

300 26.2 4,000 6.3 40,000 1.8

400 22.5 5,000 5.6 50,000 1.6

500 20.0 6,000 5.0 75,000 1.3

600 18.0 8,000 4.3 100,000 1.1

800 15.3 10,000 3.8 150,000 1.0

1,000 13.5 15,000 3.0 200,000 0.9

1,500 11.0 20,000 2.6 300,000 0.85

Table 5

Average air changes per 24 hours for storage rooms

below 32ºF. (0ºC.) due to door openings and inltration.

ºF. ºC. 70 80 70 80 50 60 50 60 50 60 50 60

55 12.8 – – – – 1.12 1.34 1.41 1.66 1.72 2.01 2.06 2.44

50 10.0 – – – – 1.32 1.54 1.62 1.87 1.93 2.22 2.28 2.65

45 7.2 – – – – 1.50 1.73 1.80 2.06 2.12 2.42 2.47 2.85

40 4.4 – – – – 1.69 1.92 2.00 2.26 2.31 2.62 2.67 3.65

35 1.7 – – 0.36 0.41 1.86 2.09 2.17 2.43 2.49 2.79 2.85 3.24

30 -1.1 0.24 0.29 0.58 0.66 2.00 2.24 2.26 2.53 2.64 2.94 2.95 3.35

25 -3.9 0.41 0.45 0.75 0.83 2.09 2.42 2.44 2.71 2.79 3.16 3.14 3.54

20 -6.7 0.56 0.61 0.91 0.99 2.27 2.61 2.62 2.90 2.97 3.35 3.33 3.73

15 -9.4 0.71 0.75 1.06 1.14 2.45 2.74 2.80 3.07 3.16 3.54 3.51 3.92

10 -12.2 0.85 0.89 1.19 1.27 2.57 2.87 2.93 3.20 3.29 3.66 3.64 4.04

5 -15.0 0.98 1.03 1.34 1.42 2.76 3.07 3.12 3.40 3.48 3.87 3.84 4.27

0 -17.8 1.12 1.17 1.48 1.56 2.92 3.23 3.28 3.56 3.64 4.03 4.01 4.43

-5 -20.6 1.23 1.28 1.59 1.67 3.04 3.36 3.41 3.69 3.78 4.18 4.15 4.57

-10 -23.3 1.35 1.41 1.73 1.81 3.19 3.49 3.56 3.85 3.93 4.33 4.31 4.74

-15 -26.1 1.50 1.53 1.85 1.92 3.29 3.60 3.67 3.96 4.05 4.46 4.42 4.86

-20 -28.9 1.63 1.68 2.01 2.00 3.49 3.72 3.88 4.18 4.27 4.69 4.66 5.10

-25 -31.7 1.77 1.80 2.12 2.21 3.61 3.84 4.00 4.30 4.39 4.80 4.78 5.21

-30 -34.4 1.90 1.95 2.29 2.38 3.86 4.05 4.21 4.51 4.56 5.00 4.90 5.44

Storage Temperature of Outside Air

Room 40ºF. (4.4ºC.) 50ºF. (10ºC.) 85ºF. (29.4ºC.) 90ºF. (32.2ºC.) 95ºF. (35ºC.) 100ºF. (37.8ºC.)

Temp. Relative Humidity of Outside Air, %

Table 6

Heat removed in cooling air storage room conditions

(BTU per Cu. Ft.)

Table 3, 4 & 5 extracted and reprinted by permission from ASHRAE 1972 Handbook of Fundamentals.

Table 6 extracted and reprinted by permission from ASHRAE 1967 Handbook of Fundamentals.

Note: For heavy usage multiply the above values by 2.0

For long storage multiply the above values by 0.6

15

Specic Specic Latent Product

Storage Conditions Highest Heat Heat Heat Loading

Storage Relative Approximate Freezing Above Below of Density

Commodity Temp. Humidity Storage Point Freezing Freezing Fusion Approx.

(Alphabetical Listing) ºF. % Life* ºF. BTU/lb./F BTU/lb./F BTU/lb. lb./Cu. Ft.

Table 7

Storage requirements and properties of perishable products

Apples 30 - 40 90 3 -8 months 29.3 0.87 0.45 121 28

Apricots 31 - 32 90 1 - 2 weeks 30.1 0.88 0.46 122 30

Artichokes (Globe) 31 - 32 95 2 weeks 29.9 0.87 0.45 120 —

Asparagus 32 - 36 95 2 -3 weeks 30.9 0.94 0.48 134 25

Avocados 45 - 55 85 - 90 2 -4 weeks 31.5 0.72 0.40 94 19

Bananas 55 - 65 85 - 90 — 30.6 0.80 0.42 108 —

Beans (Green or Snap) 40 - 45 90 - 95 7 - 10 days 30.7 0.91 0.47 128 14

Lima 32 - 40 90 1 week 31.0 0.73 0.40 94 —

Beer, Keg 35 - 40 — 3 - 8 weeks 28.0 0.92 — 129 —

Bottles, Cans 35 - 40 65 or below 3 - 6 months 28.0 0.92 — 129 —

Beets, Topped 32 95 - 100 4 - 6 months 30.1 0.90 0.46 126 23

Blackberries 31 - 32 95 3 days 30.5 0.88 0.46 122 19

Blueberries 31 - 32 90 - 95 2 weeks 29.7 0.86 0.45 118 19

Bread, Baked — — 1 - 3 months 16 to 20 0.70 0.34 46 - 53 —

Dough 35 - 40 85 - 90 3 - 72 hours — 0.75 — — —

Broccoli, Sprouting 32 95 10 - 14 days 29.0 0.92 0.47 130 13

Brussels Sprouts 32 95 3 - 5 weeks 30.5 0.88 0.46 122 —

Cabbage 32 95 - 100 3 - 4 months 30.4 0.94 0.47 132 17

Carrots, Topped, Mature 32 98 - 100 5 - 9 months 29.5 0.90 0.46 126 22

Cauliower 32 95 2 - 4 weeks 29.0 0.93 0.47 132 16

Celery 32 95 1 - 2 months 31.1 0.95 0.48 135 30

Cherries, Sour 31 - 32 90 - 95 3 - 7 days 29.0 0.87 — 120 18

Sweet 30 - 31 90 - 95 2 - 3 weeks 28.8 0.84 — — —

Chocolate (Coating) 50 - 65 40 - 50 2 - 3 months 95 - 85 0.55 0.30 40 —

Cocoa 32 - 40 50 - 70 1 year, plus — — — — —

Coconut 32 - 45 80 - 85 1 - 2 months 30.4 0.58 0.34 67 —

Coee (Green) 35 - 37 80 - 85 2 - 4 months — 0.30 0.24 147 - 21 —

Collards 32 95 10 - 14 days 30.6 0.90 — — —

Corn, Sweet (Fresh) 32 95 4 - 8 days 30.9 0.79 0.42 106 16

Cranberries 36 - 40 90 - 95 2 - 4 months 30.4 0.90 0.46 124 22

Cucumbers 50 - 55 90 - 95 10 - 14 days 31.1 0.97 0.49 137 20

Currants 31 - 32 90 - 95 10 - 14 days 30.2 0.88 0.45 120 —

Daily Products

Cheddar Cheese 40 65 - 70 6 months 8.0 0.50 0.31 53 40

Processed Cheese 40 65 - 70 12 months 19.0 0.50 0.31 56 40

Butter 40 75 - 85 1 months -4 to 31 0.50 0.25 23 —

Cream 35 - 40 — 2 - 3 weeks 31.0 0.66 - 0.80 0.36 - 0.42 79 - 107 —

Ice Cream -20 to -15 — 3 - 12 months 21.0 0.66 - 0.70 0.37 - 0.39 86 25

Milk, Fluid Whole

Pasteurized, Grade A 32 - 34 — 2 - 4 months 31.0 0.93 0.46 125 —

Condensed Sweet 40 — 15 months 5.0 0.42 0.28 40 —

Evaporated 40 — 24 months 29.5 0.79 0.42 106 —

Dates (Dried) 0 or 32 75 or less 6 - 12 months 3.7 0.36 0.26 29 24

Dewberries 31 - 32 90 - 95 3 days 27.0 0.88 — — —

Dried Fruits 32 50 - 60 9 - 12 months — 0.31 - 0.41 0.26 20 - 37 45

Eggplant 45 - 50 90 - 95 7 - 10 days 30.6 0.94 0.48 132 —

Egg, Shell 29 - 31 80 - 85 5 - 6 months 28.0 0.73 0.40 96 19

Shell, Farm Cooler 50 - 55 70 - 75 2 - 3 weeks 28.0 0.73 0.40 96 19

Frozen, Whole 0 or below — 1 year, plus 28.0 0.73 0.42 106 41

Endive (Escarole) 32 95 2 - 3 weeks 31.9 0.94 0.48 132 —

Figs, Dried 32 - 40 50 - 60 9 - 12 months — 0.39 0.27 34 45

Fresh 31 - 32 85 - 90 7 - 10 says 27.6 0.82 0.43 112 21

Fish, Fresh 30 - 35 90 - 95 5 - 15 days 28.0 0.70 - 0.86 0.38 - 0.45 89 - 112 —

Haddock, Cod 30 - 35 90 - 95 15 days 28 0.82 0.43 112 35

Salmon 30 - 35 90 - 95 15 days 28 0.71 0.39 92 33

Smoked 40 - 50 50 - 60 6 - 8 months — 0.70 0.39 92 —

Shellsh, Fresh 30 - 33 86 - 95 3 - 7 days 28.0 0.83 - 0.90 0.44 - 0.46 113 - 125 —

Tuna 30 - 35 90 - 95 15 days 28.0 0.76 0.41 100 35

Furs and Fabric 34 - 40 45 - 55 several years — — — — —

Garlic, Dry 32 65 - 70 6 - 7 months 30.5 0.69 0.40 89 —

Gooseberries 31 - 32 90 - 95 2 - 4 weeks 30.0 0.90 0.46 126 19

Grapefruit 50 - 60 85 - 90 4 - 6 weeks 30.0 0.91 0.46 126 30

Grapes, American Type 31 - 32 85 - 90 2 - 8 weeks 29.7 0.86 0.44 116 29

European Type 30 - 31 90 - 95 3 - 6 months 28.1 0.86 0.44 116 29

Greens, Leafy 32 95 10 - 14 days 30.0 0.91 0.48 136 32

Guavas 45 - 50 90 2 - 3 weeks — 0.86 — — —

Honey 38 - 50 50 - 60 1 year, plus — 0.35 0.26 26 —

Horseradish 30 - 32 95 - 100 10 - 12 months 28.7 0.78 0.42 104 —

Kale 32 95 3 - 4 months 31.1 0.89 0.46 124 —

Kohlrabi 32 95 2 - 4 weeks 30.2 0.92 0.47 128 —

Leeks, Green 32 95 1 - 3 months 30.7 0.88 0.46 126 —

Lemons 32 or 50 - 58 85 - 90 1 - 6 months 29.4 0.91 0.46 127 33

Lettuce Head 32 - 34 95 - 100 2 - 3 weeks 31.7 0.96 0.48 136 25

Limes 48 - 50 85 - 90 6 - 8 weeks 29.1 0.89 0.46 122 32

* Not based on maintaining nutritional value. Reprinted by permission from 1974 ASHRAE Applications Handbook.

16

Specic Specic Latent Product

Storage Conditions Highest Heat Heat Heat Loading

Storage Relative Approximate Freezing Above Below of Density

Commodity Temp. Humidity Storage Point Freezing Freezing Fusion Approx.

(Alphabetical Listing) ºF. % Life* ºF. BTU/lb./ºF BTU/lb./ºF BTU/lb. lb/Cu. Ft.

Table 7 Continued

Maple Sugar 75 - 80 60 - 65 1 year, plus — 0.24 0.21 7 —

Mangoes 55 85 - 90 2 - 3 weeks 30.3 0.85 0.44 117 —

Meat

Bacon, Cured (Farm Style) 60 - 65 85 4 - 6 months — 0.30 - 0.43 0.24 - 0.29 18 - 41 57

Game, Fresh 32 80 - 85 1 - 6 weeks 28 - 29 0.80 0.42 115 —

Beef, Fresh 32 - 34 88 - 92 1 - 6 weeks 28 - 29 0.70 - 0.84 0.38 - 0.43 89 - 110 —

Hams and Shoulders, Fresh 32 - 34 85 - 90 7 - 12 days 28 - 29 0.58 - 0.63 0.34 - 0.36 67 - 77 37

Cured 60 - 65 50 - 60 0 - 3 years — 0.52 - 0.56 0.32 - 0.33 57 - 64 —

Lamb Fresh 32 - 34 85 - 90 5 - 12 days 28 - 29 0.68 - 0.76 0.38 - 0.51 86 - 100 —

Livers, Frozen -10 - 0 90 - 95 3 - 4 months — — 0.41 100 —

Pork, Fresh 32 - 34 85 - 90 3 - 7 days 28 - 29 0.46 - 0.55 0.30 - 0.33 46 - 63 —

Smoked Sausage 40 - 45 85 - 90 6 months — 0.68 0.38 86 —

Fresh 32 85 - 90 1 - 2 weeks 26.0 0.89 0.56 93 —

Veal, Fresh 32 - 34 90 - 95 5 - 10 days 28 - 29 0.71 - 0.76 0.39 - 0.41 92 - 100 —

Melons, Cantaloupe 36 - 40 90 - 95 5 - 15 days 29.9 0.93 0.48 132 25

Honeydew and Honey Ball 45 - 50 90 - 95 3 - 4 weeks 30.3 0.94 0.48 132 24

Watermelons 40 - 50 80 - 90 2 - 3 weeks 31.3 0.97 0.48 132 27

Mushrooms 32 90 3 - 4 days 30.4 0.93 0.47 130 —

Milk 34 - 40 — 7 days 31 0.93 0.49 124 64

Nectarines 31 - 32 90 2 - 4 weeks 30.4 0.90 0.49 119 —

Nuts (dried) 32 - 50 65 - 75 8 - 12 months — 0.22 - 0.25 0.21 - 0.22 4 - 8 25

Okra 45 - 50 90 - 95 7 - 10 days 28.7 0.92 0.46 128 —

Oleomargarine 35 60 - 70 1 year, plus — 0.38 0.25 22 —

Olives, Fresh 45 - 50 85 - 90 4 - 6 weeks 29.4 0.80 0.42 108 —

Onions (Dry) and Onion Sets 32 65 - 70 1 - 8 months 30.6 0.90 0.46 124 —

Green 32 95 3 - 4 weeks 30.4 0.91 — — 22

Oranges 32 - 48 85 - 90 3 -12 weeks 30.6 0.90 0.46 124 34

Orange Juice, Chilled 30 - 35 — 3 - 6 weeks — 0.91 0.47 128 —

Papayas 45 85 - 90 1 - 3 weeks 30.4 0.82 0.47 130 —

Parsley 32 95 1 - 2 months 30.0 0.88 0.45 122 —

Parsnip 32 98 - 100 4 - 6 months 30.4 0.84 0.44 112 36

Peaches and Nectarines 31 - 32 90 2 - 4 weeks 30.3 0.90 0.46 124 33

Pears 29 - 31 90 - 95 2 - 7 months 29.2 0.86 0.45 118 47

Peas, Green 32 95 1 - 3 weeks 30.9 0.79 0.42 106 23

Peppers, Sweet 45 - 50 90 - 95 2 - 3 weeks 30.7 0.94 0.47 132 41

Peppers, Chili (Dry) 32 - 50 60 - 70 6 months — 0.30 0.24 17 —

Persimmons 30 90 3 - 4 months 28.1 0.84 0.43 112 —

Pineapples, Ripe 45 85 - 90 2 - 4 weeks 30.0 0.88 0.45 122 25

Plums, Including Fresh Prunes 31 - 32 90 - 95 2 - 4 weeks 30.5 0.88 0.45 118 22

Pomegranates 32 90 2 - 4 weeks 26.6 0.87 0.48 112 —

Popcorn, Unopened 32 - 40 85 4 - 6 months — 0.31 0.24 19 —

Potatoes, Early Crop 50 - 55 90 0 - 2 months 30.9 0.85 0.44 116 42

Late Crop 38 - 50 90 5 - 8 months 30.9 0.82 0.43 111 —

Poultry, Fresh Chicken 32 85 - 90 1 week 27.0 0.79 0.42 106 38

Fresh Goose 32 85 - 90 1 week 27.0 0.57 0.34 67 —

Fresh Turkey 32 85 - 90 1 week 27.0 0.64 0.37 79 25

Pumpkins 50 - 55 70 - 75 2 - 3 months 30.5 0.92 0.47 130 —

Quinces 31 - 32 90 2 - 3 months 28.4 0.88 0.45 122 —

Radishes- Spring, Prepacked 32 95 3 - 4 weeks 30.7 0.95 0.48 134 —

Raisins (Dried) 40 60 - 70 9 - 12 months — 0.47 0.32 43 45

Rabbits, Fresh 32 - 34 90 - 95 1 - 5 days — 0.74 0.40 98 22

Raspberries, Black 31 - 32 90 - 95 2 - 3 days 30.0 0.84 0.44 122 —

Red 31 - 32 90 - 95 2 - 3 days 30.9 0.87 0.45 121 —

Rhubarb 32 95 2 - 4 weeks 30.3 0.96 0.48 134 —

Rutabagas 32 98 - 100 4 - 6 moths 30.1 0.91 0.47 127 —

Salsify 32 98 - 100 2 - 4 months 30.0 0.83 0.44 113 —

Spinach 32 95 10 - 14 days 31.5 0.94 0.48 132 31

Squash, Summer 32 - 50 85 - 95 5 - 14 days 31.1 0.95 0.48 135 —

Winter 50 - 55 70 - 75 4 - 6 months 30.3 0.91 0.48 127 —

Strawberries, Fresh 31 - 32 90 - 95 5 - 7 days 30.6 0.92 0.42 129 40

Sugar, Maple 75 - 80 60 - 65 1 year, plus — 0.24 0.21 7 —

Sweet Potatoes 55 - 60 85 - 90 4 - 7 months 29.7 0.75 0.40 97 25

Syrup, Maple 31 60 - 70 1 year, plus — 0.48 0.31 51 —

Tangerines 32 - 38 85 - 90 2 - 4 weeks 30.1 0.90 0.46 125 —

Tobacco, Cigarettes 35 - 46 50- 56 6 months 25.0 — — — —

Cigars 35 - 50 60 - 65 2 months 25.0 — — — —

Tomatoes, Mature Green 55 - 70 85 - 90 1 - 3 weeks 31.0 0.95 0.48 134 25

Firm Ripe 45 - 50 85 - 90 4 - 7 days 31.1 0.94 0.48 134 21

Turnips, Roots 32 95 4 - 5 months 30.1 0.93 0.47 130 —

Vegetables (Mixed) 32 - 40 90 - 95 1 - 4 weeks 30.0 0.90 0.45 130 25

Yams 60 85 - 90 3 - 6 months 28.5 0.79 0.40 105 —

Yeast, Compressed

Baker’s 31 - 32 — — — 0.77 0.41 102 —

* Not based on maintaining nutritional value.

17

F R U I T S

VEGETABLES

MISCELLANEOUS

Table 8

Heat of Respiration (Approx.)

BTU / LB. / 24 Hrs.

Storage Temperature Degree F.

Product 32ºF. 40ºF. 60ºF. ºF. Other

Apples 0.25 - 0.45 0.55 - 0.80 1.50 - 3.40

Apricots 0.55 - 0.63 0.70 - 1.00 2.33 - 3.74

Avocados — — 6.60 - 15.35

Bananas — — 2.30 - 2.75 @ 68º 4.2 – 4.6

Blackberries 1.70 - 2.52 5.91 - 5.00 7.71 - 15.97

Blueberries 0.65 - 1.10 1.00 - 1.35 3.75 - 6.50 @ 70º 5.7 - 7.5

Cherries 0.65 - 0.90 1.40 - 1.45 5.50 - 6.60

Cherries, Sour 0.63 - 1.44 1.41 - 1.45 3.00 - 5.49

Cranberries 0.30 - 0.35 0.45 - 0.50 —

Figs, Mission — 1.18 - 1.45 2.37 - 3.52

Gooseberries 0.74 - 0.96 1.33 - 1.48 2.37 - 3.52

Grapefruit 0.20 - 0.50 0.35 - 0.65 1.10 - 2.00

Grapes - American 0.30 0.60 1.75

Grapes - European 0.15 - 0.20 0.35 - 0.65 1.10 - 1.30

Lemons 0.25 - 0.45 0.30 - 0.95 1.15 - 2.50

Limes — 0.45 1.485

Melons - Cantaloupe 0.55 - 0.63 0.96 - 1.11 3.70 - 4.22

Melons - Honey Dew — 0.45 - 0.55 1.20 - 1.65

Oranges 0.22 - 0.50 0.65 - 0.80 1.85 - 2.60

Peaches 0.45 - 0.70 0.70 – 1.00 3.65 – 4.65

Pears 0.35 - 0.45 2.20 4.40 - 6.60

Plums 0.20 - 0.35 0.45 - 0.75 1.20 - 1.40

Raspberries 1.95 - 2.75 3.40 - 4.25 9.05 - 11.15

Strawberries 1.35 - 1.90 1.80 - 3.40 7.80 - 10.15

Tangerines 1.63 2.93 —

Artichokes (Globe) 2.48 - 4.93 3.48 - 6.56 8.49 - 15.90

Asparagus 2.95 - 6.60 5.85 - 11.55 11.00 - 25.75

Beans, Green or Snap — 4.60 - 5.70 16.05 - 22.05

Beans, Lima 1.15 - 1.60 2.15 - 3.05 11.00 - 13.70

Beets, Topped 1.35 2.05 3.60

Broccoli 3.75 5.50 - 8.80 16.90 - 25.00

Brussels Sprouts 1.65 - 4.15 3.30 - 5.50 6.60 - 13.75

Cabbage 0.60 0.85 2.05

Carrots, Topped 1.05 1.75 4.05

Cauliower 1.80 - 2.10 2.10 - 2.40 4.70 - 5.40

Celery 0.80 1.20 4.10

Corn, Sweet 3.60 - 5.65 5.30 - 6.60 19.20

Cucumber — — 1.65 - 3.65

Garlic 0.33 - 1.19 0.63 - 1.08 1.18 - 3.00

Horseradish 0.89 1.19 3.59

Kohlrabi 1.11 1.78 5.37

Leeks 1.04 - 1.78 2.15 - 3.19 9.08 - 12.82

Lettuce, Head 1.15 1.35 3.95

Lettuce, Leaf 2.25 3.20 7.20

Mushrooms 3.10 7.80 — @ 50º 11.0

Okra — 6.05 15.8

Olives — — 2.37 - 4.26

Onions, Dry 0.35 - 0.55 0.90 1.20

Onions, Green 1.15 - 2.45 3.00 - 7.50 7.25 - 10.70

Peas, Green 4.10 - 4.20 6.60 - 8.00 19.65 - 22.25

Peppers, Sweet 1.35 2.35 4.25

Potatoes, Immature — 1.30 1.45 - 3.40

Potatoes, Mature — 0.65 - 0.90 0.75 - 1.30

Potatoes, Sweet — 0.85 2.15 - 3.15

Radishes with Top 1.59 - 1.89 2.11 - 2.30 7.67 - 8.50

Radishes, Topped 0.59 - 0.63 0.85 - 0.89 3.04 - 3.59

Rhubarb, Topped 0.89 - 1.44 1.19 - 2.00 3.41 - 4.97

Spinach 2.10 - 2.45 3.95 - 5.60 18.45 - 19.00

Squash Yellow 1.30 - 1.41 1.55 - 2.04 8.23 - 9.97

Tomatoes, Mature Green — 0.55 3.10

Tomatoes, Ripe 0.50 0.65 2.80

Turnips 0.95 1.10 2.65

Vegetables, Mixed 2.00 4.00 —

Caviar, Tub — — 1.91

Cheese, American — — 2.34

Camembert — — 2.46

Limburger — — 2.46

Roquefort — — — @ 45º 2.0

Swiss — — 2.33

Flowers, Cut 0.24 BTU / 24 Hrs. / Sq. Ft. Floor Area

18

Table 9

Heat Loads of Keg and Bottled Beer (BTU / 24 HR)

Type and Size Temperature Reduction of Beer only. ºF.

of Container 60 50 40 30 20 15 10 5

Wood

One Keg — — 12000 9000 6000 4500 3000 1500

Half Keg — — 5600 4650 3100 2325 1550 775

Quarter Keg — — 3200 2400 1600 1200 800 400

Eighth Keg — — 1640 1230 820 615 410 205

Aluminum

Half Keg — — 5200 3900 2600 1950 1300 650

Quarter Keg — — 2560 1920 1280 960 640 320

Eighth Keg — — 1400 1050 700 525 350 175

Steel

Half Keg — — 4800 3600 2600 1800 1200 600

Quarter Keg — — 2400 1800 1200 900 600 300

Bottles

6 oz. 32 27 22 16 10.8 8.1 5.4 2.7

7 oz. 37 31 25 20 124 9.3 6.2 3.1

8 oz. 42 35 28 21 14.0 10.5 7.0 3.5

9 oz. 47 38 30 23 15.2 11.4 76 3.8

12 oz. 60 50 40 30 20 15 10 5.0

Cases of 24 - 12 oz.

Bottles/Cans 1920 1600 1280 960 640 480 320 160

Table 13

General standard for insulation thickness in storage rooms

ºF. ºC. Styrofoam Urethane

-50º to -25º -45º to -32º 8 6

-25º to -0º -32º to -18º 6 4

0º to 25º -18º to -4º 4 4

25º to 40º -4º to 5º 4 3 - 4

40º and up +5º and up 2 2

Storage Desirable Insulation

Temperature Thickness in Inches

Battery Heat Gain Approximate

operated per hour of total weight

load capacity truck operation of lift truck

lb. BTU / hr.* lb.

2,000 14,000 6,000

4,000 21,000 8,000

6,000 23,000 12,000

8,000 26,000 14,000

Table 14

Heat gain due to operation of battery operated lift truck

* Heat gain from lift trucks with internal combustion engines can

be approximated by multiplying the engine horsepower by 2,545

by the number of hours of operation (BTU/24 Hrs.)

Average Entering Final

Weight Specic Carcass Carcass

Carcass lbs. Heat Temp. ºF. Temp. ºF.

Cattle 550 0.77 106 35

Calves 150 0.76 104 35

Sheep 45 0.76 101 33

Hogs 180 0.54 106 35

Table 12

Heat equivalent of Occupancy

BTU per (HP) (HR)

Motor Connected

Connected Losses Load

Motor Load In Outside Outside

HP Refr Space1 Refr Space2 Refr Space3

1/8 to 1/2 4,250 2,545 1,700

1/2 to 3 3,700 2,545 1,150

3 to 20 2,950 2,545 400

Table 10

Carcass Weight

1 For use when both useful output and motor losses are dissipated

within refrigerator space: motors driving fans for forced circulation

unit coolers.

2 For use when motor losses are dissipated outside refrigerated space

and useful work of motor is expended within refrigerated space:

pump on a circulating brine or chilled water system, fan motor out-

side refrigerated space driving fan circulating air within refrigerated

space.

3 For use when motor heat losses are dissipated within refrigerated

space and useful work expended outside of refrigerated space: motor

in refrigerated space driving pump or fan located outside of space.

Cooler Heat Equivalent / Person

Temperature ºF. BTU / 24 Hrs.

50 17,280

40 20,160

30 22,800

20 25,200

10 28,800

0 31,200

-10 33,600

Table 11

Heat equivalent of electric motors

Table 15

Specic heats of various liquids and solids

Liquids

Acetic Acid 0.522 79 - 203

Alcohol-Ethyl 0.680 32 - 208

Alcohol-Methyl 0.610 59 - 68

Calcium Chloride

Brine (20% by wt.) 0.744 68

Carbon

Tetrachloride 0.201 68

Chloroform 0.234 68

Gasoline 0.500 32 - 212

Glycerine 0.575 59 - 120

Olive Oil 0.471 44

Toluene 0.404 68

Turpentine 0.420 68

Solids

Aluminum 0.214 —

Asphalt 0.220 —

Bakelite 0.350 —

Brickwork 0.200 —

Brass 0.090 —

Bronze 0.104 —

Concrete 0.156 —

Glass 0.200 —

Ice 0.465 -4

Ice 0.487 32

Iron (Cast) 0.120 —

Lead 0.031 —

Paper 0.320 —

Porcelain 0.180 —

Rubber Goods 0.480 —

Sand 0.191 —

Steel 0.120 —

Woods

Fir 0.650 —

Oak 0.570 —

Pine 0.670 —

Specic Heat

Name BTU/lb./ºF. Temp ºF.

19

Banana Ripening Room

Banana hands or cluster shipped greens in berboard cartons,

10” x 16” x 22”, holding 42 lb. net (47 lbs. gross weight) with

864 boxes (3,288) lbs, net in a carload lot. Temperature held 56 to

58ºF.

Ripening facility consists of 5 or more air tight rooms to permit a

completely weekly turn-over (1/2 carload room, measuring 30’ x

6’ x 22’H outside, holds 432 boxes packed, 24 boxes each on 18

pallets stacked 3 high by 6 long). Ripening process started with

ethylene gas and ripening schedules maintained by control of

room temperatures.

Heating is provided to bring the load up to temperature before

ripening process is initiated. 12 to 20 Kw per carload. (Electric

heater sheath temperature not over 600ºF. in dead still air).

Evaporators are selected at a T.D. of 15ºF., or less, with evaporator

temperature controlled at no less than 40ºF. Approximately 12.5

cfm at 2/3” to 3/4” static per 41 lb. box of bananas.

Pull down load for 1ºF./hr. pull down rate based on maximum heat

of respiration of 2.5 BTU/lb. and 0.8 sp. ht. for bananas and 0.4 for

berboard boxing, plus minimal wall losses etc., 80 to 85 BTU/hr./

box of bananas. Holding load approximately 44 BTU/hr./box.

Extracted from ASHRAE 1974 APPLICATION HANDBOOK.

Loading: 5.3 lbs./Cu. Ft. of box, 11.28 lbs. net per pallet

Number Evaporator Approx. Elect.

Room Boxes BTU Per CFM Air Heat

Size Prod. 10º TD Volume Input

1/2 Car 432 36000 6000 6Kw

1 Car 864 72000 12000 12Kw

2 Car 1728 144000 24000 24Kw

Table 16

Banana Rooms – Refrigeration Requirements

Floor Approx. 65% R.H.

SQ FT Room Temp.

55ºF. 50ºF.

100 93 105

200 88 99

300 85 95

400 81 90

500 78 87

600 75 85

700 72 81

800 69 78

900 67 75

1000 65 73

1200 62 69

Room Loads based on continuous

operation and includes allowance

for average number of personnel,

processing equipment, etc., with

glass panel in one wall and walls

and ceiling insulated with 3” of

styrene with box located in air

conditioned area. Evaporator

should be low outlet velocity type

to avoid drafts and should be

selected for continuous operation

and not less than 30ºF. evap. temp.

Table 17

Meat Cutting/Prep Room Load (BTU/HR/SQ FT of oor area)

Table 18

Rapid load selection for back bars

(Based on 2” glass ber or equivalent insulation and 50ºF., T.D.)

Back Bar BTU/Hour Load Based on

Length in feet 16 Hour Compressor Operation

6 Feet 1,060

8 Feet 1,416

10 Feet 1,770

12 Feet 2,120

15 Feet 2,650

20 Feet 3,540

Table 19

Refrigeration requirements for hardening ice cream

Overrun Hardening Load, BTU

Percent per Gal. Ice Cream

60 532

70 500

80 470

90 447

100 425

110 405

120 386

Percentage overrun =

100 x Wt. per gal. of mix - Wt. per gal. of ice cream

Wt. per gal. of ice cream

Ice cream assumed at 25ºF., and 30% frozen, entering

hardening room.

To retain a smooth texture in hardened ice cream, it

is necessary to freeze the remaining water content

rapidly. With forced air circulation, time to harden

will be about 10 hours with room maintained at

-20. Hardening rooms are usually sized to allow for

minimum of 3 times the daily peak production and for

a stock of all avors with the size based on 10 gallons

per sq. ft. stacked solid 6 ft. high, including space for

isles.

Reprinted by permission from

ASHRAE 1974 APPLICATION HANDBOOK

Table 20

Glass Door Loads

Box BTU per

Temperature Door

+35 1060

+30 960

0 1730

-10 1730

-20 1730

* Adjusted for 16-18 hour run time. Multiply number of doors

times door load above and add to box load.

20

Design Design Ground

Dry Bulb Wet Bulb Temp.

State City ºF. ºC. ºF. ºC. ºF. ºC.

Alabama Birmingham 95 35 78 26 70 21

Mobile 95 35 80 27 75 24

Alaska Fairbanks 82 28 64 18 40 4

Arizona Phoenix 105 41 76 24 80 27

Tucson 105 41 72 22 80 27

Yuma 110 43 78 26 80 27

Arkansas Little Rock 95 35 78 26 70 21

California Bakerseld 105 41 70 21 75 24

Fresno 105 41 74 23 80 27

Los Angeles 85 29 65 18 65 18

San Francisco 85 29 65 18 65 18

Colorado Denver 95 35 64 18 60 16

Connecticut Hartford 93 34 75 24 65 18

New Heaven 95 35 75 24 65 18

Delaware Wilmington 95 35 78 26 65 18

Dist. of Col. Washington 95 35 78 26 65 18

Florida Jacksonville 95 35 78 26 80 27

Miami 91 33 79 26 80 27

Tampa 95 35 78 26 80 27

Georgia Atlanta 95 35 76 24 72 21

Augusta 98 37 76 24 75 24

Savannah 95 35 78 26 75 24

Hawaii Honolulu 85 29 73 23 80 27

Idaho Boise 95 35 65 18 60 16

Illinois Chicago 95 35 75 24 60 16

Peoria 96 36 76 24 60 16

Indiana Fort Wayne 95 35 75 24 60 16

Indianapolis 95 35 76 24 60 16

Iowa Des Moines 95 35 78 26 60 16

Sioux City 95 35 78 26 60 16

Kansas Topeka 100 38 78 26 60 16

Wichita 100 38 75 24 60 16

Kentucky Louisville 95 35 78 26 65 18

Louisiana New Orleans 95 35 80 27 75 24

Shreveport 100 38 78 26 70 21

Maine Portland 90 32 73 23 60 16

Maryland Baltimore 95 35 78 26 65 18

Cumberland 95 35 75 24 65 18

Mass. Boston 92 33 75 24 65 18

Springeld 93 34 75 24 65 18

Michigan Detroit 95 35 75 24 60 16

Grand Rap. 95 35 75 24 60 16

Saginaw 95 35 75 24 60 16

Minnesota Minneapolis 92 33 77 25 60 16

Mississippi Vicksburg 95 35 78 26 75 24

Missouri Kansas City 100 38 76 24 60 16

St. Louis 95 35 78 26 60 16

Montana Helena 95 35 67 19 55 13

Table 21

Summer outside air and ground temperature design conditions

Design Design Ground

Dry Bulb Wet Bulb Temp.

State City ºF. ºC. ºF. ºC. ºF. ºC.

Nebraska Omaha 95 35 78 26 60 16

Nevada Reno 95 35 65 18 65 18

New Hamp. Concord 90 32 73 23 55 13

New Jersey Atlantic City 95 35 78 26 65 18

Newark 95 35 75 24 65 18

Trenton 95 35 78 26 65 18

New Mexico Santa Fe 90 32 65 18 65 18

New York Albany 93 34 75 24 60 16

Bualo 93 34 73 23 65 18

New York 95 35 75 24 65 18

N. Carolina Asheville 93 34 75 24 70 21

Charlotte 95 35 78 26 70 21

Raleigh 95 35 78 26 70 21

North Dakota Bismarck 95 35 73 23 50 10

Ohio Cincinnati 95 35 78 26 65 18

Cleveland 95 35 75 24 65 18

Columbus 95 35 76 24 60 16

Toledo 95 35 75 24 65 18

Oklahoma Okla. City 101 38 77 25 65 18

Tulsa 101 38 77 25 65 18

Oregon Portland 90 32 68 20 70 21

Pennsylvania Erie 93 34 75 24 65 18

Philadelphia 95 35 78 26 70 21

Pittsburgh 95 35 75 24 65 18

Scranton 95 35 75 24 65 18

Rhode Island Providence 93 34 75 24 65 18

S. Carolina Charleston 95 35 75 26 75 24

Greenville 95 35 76 24 75 24

South Dakota Sioux Falls 95 35 75 24 55 13

Tennessee Chattanooga 95 35 76 24 70 21

Knoxville 95 35 75 24 70 21

Memphis 95 35 78 26 70 21

Nashville 95 35 78 26 70 21

Texas Amarillo 100 38 72 22 70 21

Dallas 100 38 78 26 70 21

El Paso 100 38 69 21 70 21

Galveston 95 35 80 27 75 24

Houston 95 35 80 27 75 24

San Antonio 100 38 78 26 75 24

Utah Salt Lake City 95 35 65 18 60 16

Vermont Burlington 90 32 73 23 60 16

Virginia Norfolk 95 35 78 26 75 24

Richmond 95 35 78 26 70 21

Roanoke 95 35 76 24 70 21

Washington Seattle 85 29 65 18 75 24

Spokane 93 34 65 18 60 16

West Virginia Charleston 95 35 75 24 65 18

Wheeling 95 35 75 24 65 18

Wisconsin Green Bay 95 35 75 24 55 13

Milwaukee 95 35 75 24 55 13

Wyoming Cheyenne 95 35 65 18 55 13

Extracted by permission from Handbook of Air Conditioning, Heating and

Ventilation. Second Edition, by Strock and Koral, Industrial Press.

21

Refrigeration Equipment Selection

General

When the hourly BTU load has been determined, equipment can

now be selected based on the information obtained in the initial

job survey. Some of the factors aecting equipment selection are:

1. Equipment Balance

2. Temperature Dierence (T.D.)

3. Capacity Control/Product Safety

4. Type of Operation/Air Flow

1. Equipment Balance

The condensing unit is generally selected rst to have capacity

greater than the calculated cooling or freezing load. The

unit cooler(s) must be selected to balance the capacity of the

condensing unit.

The capacity of the condensing unit should be selected at a

suction temperature (after correction for suction line pressure

drop) which will balance with the unit cooler(s) at a desirable

T.D. between the refrigerant in the unit cooler and the air in the

refrigerated storage room. The condensing unit capacity must also

be selected at a condensing temperature corresponding to the

condensing medium (ambient air or water) temperature available

at the job location.

2. Temperature Dierence

For Storage Rooms Above 32ºF. (0ºC.)

The nature of the product determines the desirable relative

humidity for the storage room. The desirable relative humidity,

in turn, dictates the approximate design T.D. between the air in

storage room and the refrigerant in the unit cooler.

For the general purpose cooler involving meats, vegetables, and

dairy products, it is common procedure to balance the low side

to the condensing unit at a 10ºF. to 12ºF. T.D.. It has been learned

by experience that if this is done, one may expect to maintain in

a cooler 80% to 85% relative humidity, which is a good range for

general storage.

Load Calculation Example 2 (page 8) involved the cooling and

storage of beef. The table shows that the recommended T.D.

is approximately 10ºF. Since the calculated load per hour based

on 16 hr. of condensing unit operation was 12696 BTU/hr., the

condensing unit to be selected should have a greater capacity

than 12696 BTU/hr. based on a suction temperature of +23ºF.

(10ºF. T.D. plus 2ºF. allowance for suction line pressure drop).

The unit cooler to be selected should have a minimum base

capacity (BTU/º T.D.) of 12696/10º T.D. or 1270 BTU/º T.D./hr. to be

sure that the unit cooler is large enough to balance properly with

the condensing unit.

Low relative humidity requirements permit higher T.D. which in

turn will allow selection of unit coolers with small base ratings

(BTU/hr./º T.D.)

For Storage Rooms Below 32ºF. (0ºC.)

In low temperature rooms the amount of dehydration of

unwrapped products is proportional to the T.D. Since the

prevention of excess dehydration is important and since low

temperature condensing unit capacities drop o sharply as the

suction temperature reduced, it is considered good practice to use

a maximum T.D. of 10ºF.

T.D.’s can be approximated by dividing the unit cooler capacity at

a 1º T.D. into the condensing unit capacity at the desired saturated

suction temperature (S.S.T.) for example:

Condensing Unit Capacity at S.S.T. = T.D.

Evaporating Capacity at 1º T.D.

Class T.D. Approx. RH Description of Product Classes

1 7º - 9ºF. 90% Results in a minimum amount of moisture

evaporation during storage. Includes

vegetables, produce, owers,

unpackaged ice and chill rooms.

2 10º - 12ºF. 80 - 85% Includes general storage & convenience

store coolers, packaged meats and

vegetables, fruits and similar products.

Products require slightly lower relative

humidity levels than those in Class I.

3 12º - 16ºF. 65 - 80% Includes beer, wine, pharmaceuticals,

potatoes and onions, tough skin fruits

such as melons & short term packaged

products. These products require only

moderate relative humidity.

4 17º - 22ºF. 50 - 65% Includes prep and cutting rooms, beer

warehouses, candy or lm storage and

loading docks. These applications need

only low relative humidities or are

unaected by humidity.

Recommended Temperature Dierences (T.D.)

for Four Classes of Foods (Forced Air Unit Coolers)

3. Product Safety/Capacity Control

In large boxes, it is recommended that the load be divided among

multiple units. A load that requires more than a 10 HP unit should

be split to provide the customer with some refrigeration level in the

event of mechanical failure. In addition, as refrigeration is selected

for the 1% worst occurrence of the year, multiple units provide for

some capacity control. In low load situations some units can be

turned o and the box maintained adequately with a fraction of

the horsepower necessary for the summer operation. Multiple units

on staged start up also cut the demand charges assessed by the

utility company which cut your customer’s electric bill.

22

Holding freezer 40 80

Packaged Holding center 40 80

Cutting Room 20 30

Meat Chill Room 80 120

Boxed Banana Ripening 120 200

Vegetables and Fruit Storage 30 60

Blast Freezer 150 300

Work Areas 20 30

Unpackaged Meat Storage 30 60

Recommended Number

of Air Changes

Type of Application Minimum Maximum

-1,000 31.02 15.27 .0778 1.04 1.03 1.005

-500 30.47 14.97 .0763 1.02 1.02 1.002

0 29.92 14.70 .0749 1.00 1.00 1.00

500 29.38 14.43 .0735 0.98 0.98 0.995

1,000 28.86 14.28 .0719 0.96 0.96 0.998

2,000 27.82 13.67 .0697 0.93 0.93 0.985

3,000 26.81 13.27 .0671 0.90 0.90 0.98

4,000 25.84 12.70 .0647 0.86 0.875 0.975

5,000 24.89 12.23 .0623 0.83 0.85 0.969

6,000 23.98 11.78 .0600 0.80 0.82 0.960

7,000 23.09 11.34 .0578 0.77 0.79 0.955

8,000 22.22 10.92 .0556 0.74 0.76 0.946

9,000 21.38 10.50 .0535 0.71 0.73 0.939

10,000 20.58 10.11 .0515 0.69 0.71 0.93

12,000 19.03 9.35 .0477 0.64 0.66 0.91

14,000 17.57 8.63 .0439 0.59 0.61 0.88

Altitude Absolute Pressure Standard Capacity

Feet Air Multipliers

Above Density Air Direct Drive Fans

Sea At 70ºF. Dens. Refrig. Air Cooled

Level In. Hg. PSIA lbs./Cu.Ft. Ratio Evap. Cond. Unit

4. Type of Operation/Air Flow

Two important considerations in the selection and location of the

unit cooler are uniform air distribution and air velocities which are

compatible with the particular application.

The direction of the air and air throw should be such that there

is movement of air where there is a heat gain; this applies to the

room walls and ceiling as well as the product. The unit cooler(s)

should be arranged to direct its discharge air at any doors or

openings, if it all possible. Avoid placing the unit cooler in a

position close to a door where it may induce additional inltration

in to the room; this can cause fan icing and a condition known as

hoar-frost. Also, avoid placing a unit in the air stream of another

unit, because defrosting diculties can result.

For general storage coolers and holding freezers, there are not

criteria for air velocities within the room. The total supply of air

is such that approximately 40 to 80 air changes occur each hour.

This is an air conditioning term which is calculated as follows:

Air Changes = (total cfm*) x 60

internal room volume

* includes all unit coolers and auxiliary fans

This equation disregards the air motion which is induced by the

discharge air from the unit cooler. For simplicity, the gross volume

of the room is used unless the product and equipment occupy

more than 10% of the volume. Specic applications such as

cutting rooms and banana ripening rooms have desired limits. The

table below indicates the minimum and maximum quantities of air

for particular applications.

Derating Factors

A. Ambient

B. Altitude

C. Saturated Suction Temperature (S.S.T.)

D. 50 Cycle Power

In the selection of refrigeration equipment it should be noted

that the manufacturer’s equipment has ratings based on certain

criteria. Care should be taken to determine actual job conditions

and the proper derating factors should be applied. These factors

may vary by manufacturer but can be used here as rule of thumb

approximation.

A. Ambient

Condensing unit ambient is of concern as most equipment is

generally cataloged as 90º to 95ºF. ambient.

Decrease condensing unit capacity 6% for each 10ºF. increase

in operating ambient.

Increase condensing unit capacity 6% for each 10ºF. decrease

in operating ambient.

Recommended Air Changes/Hour

B. Altitude

Most manufacturers rate their equipment at sea level conditions.

An increase in altitude results in a decrease in air density. While

the fans on direct drive equipment will deliver a constant cubic

feet per minute of air regardless of density, the thinness of the

air will aect capacity performance. Belt drive equipment can be

speeded up to compensate for the decrease in air density.

C. Suction Temperature

Care should be taken in the selection of unit coolers, especially

freezer models. There is no set rating standard adopted by the

industry for the ratings criteria. The model number of a low

temperature unit cooler can be rated at -30º SST, -20º SST, -10º

SST, 0º SST, or even +10º SST. The capacity dierence between

the -30º SST and the +10º SST can be as much as 15% higher for

the lower rated unit cooler. Most manufacturers provide a suction

temperature correction factor for their unit coolers and this

should be noted in equipment selections.

D. 50 Cycle Power

Since we live in a “global village,” the opportunity to quote

refrigeration equipment for export markets is one not to be

ignored. Motors that are sized for 60 cycle operation run at 83%

(50/60) speed on 50 cycles operation. Compressors produce only

5/6 of their capacity. However, while fans are only running 83%

speed, there is also a decrease in static pressure through the

condenser or unit cooler coil and performance does not suer the

full 17% penalty. If it has been veried by the manufacturer that

their equipment can be run on 50 cycle power then the following

derating factors can be applied:

A. Unit coolers and air-cooled condensers (Capacity x 0.92)

B. Air-cooled condensing units (capacity x .85)

System capacity (unit cooler and air-cooled condensing unit) can

be derated by 0.88

To select refrigeration equipment after the load has been

determined, divide the BTUH required by (0.88):

BTUH = Conversion to select 60 cycle

0.88 equipment for 50 cycle load

This provides for larger equipment necessary to compensate for

50 cycle derating factor.

Eects of Altitude on Air Cooled Equipment

23

Application T.D. Coil Notes

Convenience Store 10 - 15ºF. Low Silhouette Multiple units for adequate air coverage

Up to 18’ long = 1 coil

Up to 30’ long = 2 coils

Up to 40’ long = 3 coils

Estimating guide: Cooler 100 SF/ton*

Freezer 75 SF/ton*

Holding Warehouse 10 - 15ºF. Medium or Forklift Operation

Heavy Duty Average air changes

Product load 10 - 15% of total load

Estimating guide: 200 - 300 SF/ton

Produce Warehouse 7 -10ºF. Low Velocity High seasonal loads

Medium Heavy product respiration

or Heavy Duty Additional humidity may be required

Estimating guide: 150 - 200 SF/ton

Blast Cooler or Freezer 7 - 10ºF. Heavy Duty High air velocity, heavy inltration

Fast defrost (4-6 FPI coils)

Product spaced to allow air circulation

Equipment sized to extract all interior heat

Box temp below desired product temperature

Multiple units to provide capacity control

1.5 safety factor sometimes applied to handle

initial high rate of product heat evolution

Ice Cream Hardening 10ºF. Heavy Duty 10 hour pull down with product 30% frozen and a

certain percentage over run

(thickness of ice cream)

Controlled Temperature 15 - 20ºF. Heavy Duty Floating box temperature (40-72ºF.) contingent on

Beer Warehouse average monthly dew point

Auxiliary air circulation may be required due to

high T.D.

Heavy loading - high inltration

20 - 30ºF. pull down on beer

Candy Warehouse 20 - 25ºF. Heavy Duty Low relative humidity

Auxiliary air circulation and reheat may be required

Vapor barrier essential

Prep Room 20ºF. Low Velocity Heavy motor and personnel load

Estimating guide: 150 SF/ton

Floral Box 8ºF. Low Velocity Light loading conditions

Glass Walls

Estimating guide 100 SF/ton*

General Guidelines

SF = Floor Square Foot ton = 12,000 BTUH

Note: Estimating guide ball park gures only. All attempts should

be made to obtain accurate job survey and subsequent refrigeration

calculations.

* Glass doors assumed on one long wall only

24

Baffle

Glass

Display

Door

Unit Cooler Recommended Coil Replacement

Left

Large cooler or freezer

Right

Large cooler or freezer

Large cooler or freezer where one wall will

not accommodate all required evaporators or

where air-throw distance must be considered.

Note: Always avoid placement of unit coolers

directly above doors and door openings

where low and normal temperature is being

maintained.

Allow sucient space between rear of unit

cooler and wall to permit free return of air.

Refer to unit manufacturers’ catalog for

proper space.

Always trap drain lines individually to prevent

vapor migration. Traps on low temperature

units must be outside of refrigerated enclosures.

Left

Cooler or freezer with glass display doors

Right

Elevation view of glass display door cooler

or freezer. Be sure Air Discharge blows

above, not directly at doors. Provide

bae if door extends above blower level.

25

Line Sizing

The following Tables 22 through 24A on pages 25 through 30

indicate liquid lines and suction lines for all condensing units

for R-22, R-404A, R-134a, and R-507.

When determining the refrigerant line length, be sure to add an

allowance for ttings. See Table 26 on page 31. Total equivalent

length of refrigerant lines is the sum of the actual linear footage

and the allowance for ttings.

Table 22. Recommended Line Sizes for R-134a *

SUCTION LINE SIZE

SUCTION TEMPERATURE

SYSTEM +40˚F +30˚F +20˚F

CAPACITY Equivalent Lengths Equivalent Lengths Equivalent Lengths

BTU/H 25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200'

1,000 3/8 3/8 3/8 3/8 3/8 1/2 3/8 3/8 3/8 3/8 1/2 1/2 3/8 1/2 1/2 1/2 1/2 5/8

3,000 3/8 1/2 1/2 1/2 5/8 5/8 1/2 1/2 1/2 5/8 5/8 5/8 1/2 5/8 5/8 7/8 7/8 7/8

4,000 1/2 1/2 5/8 5/8 5/8 5/8 1/2 1/2 5/8 5/8 5/8 7/8 5/8 5/8 7/8 7/8 7/8 7/8

6,000 1/2 5/8 5/8 5/8 7/8 7/8 1/2 5/8 5/8 7/8 7/8 7/8 5/8 5/8 7/8 7/8 7/8 7/8

9,000 5/8 5/8 7/8 7/8 7/8 7/8 5/8 7/8 7/8 7/8 7/8 7/8 5/8 7/8 7/8 7/8 7/8 1 1/8

12,000 5/8 7/8 7/8 7/8 7/8 7/8 7/8 7/8 7/8 7/8 1 1/8 1 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8

15,000 7/8 7/8 7/8 7/8 1 1/8 1 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8

18,000 7/8 7/8 7/8 7/8 1 1/8 1 1/8 7/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 7/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8

24,000 7/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8

30,000 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 7/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8

36,000 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8

42,000 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8

48,000 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 5/8 1 5/8 1 5/8 1 5/8

54,000 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 1 1/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8

60,000 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8

66,000 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8

72,000 1 1/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8

78,000 1 1/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8

84,000 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 3/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8

90,000 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 3/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8

120,000 1 3/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8

150,000 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 5/8

180,000 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 1 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8

210,000 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 2 1/8 2 1/8 2 5/8 2 5/8 3 1/8 3 1/8

240,000 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8

300,000 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 3 1/8 3 1/8 3 1/8 3 5/8

360,000 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 2 5/8 3 1/8 3 5/8 3 5/8 4 1/8 4 1/8

480,000 2 5/8 2 5/8 3 1/8 3 18 3 1/8 3 5/8 2 5/8 3 1/8 3 1/8 3 1/8 3 5/8 3 5/8 3 1/8 3 5/8 3 5/8 4 1/8 5 1/8 5 1/8

600,000 2 5/8 3 1/8 3 1/8 3 1/8 3 5/8 3 5/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 4 1/8 3 1/8 3 5/8 4 1/8 4 1/8 5 1/8 5 1/8

* NOTES:

1. Sizes that are highlighted indicate maximum suction line sizes that should be used for risers. Riser size should not exceed horizontal size.

Properly placed suction traps must also be used for adequate oil return.

All sizes shown are for O.D. Type L copper tubing.

2. Suction line sizes selected at pressure drop equivalent to 2˚F. Reduce estimate of system capacity accordingly.

3. Recommended liquid line size may increase with reverse cycle hot gas systems.

4. Consult factory for R-134a operation at winter conditions below 0° ambient.

Heated and insulated receiver required below 0° ambient.

If system load drops below 40% of design, consideration to installing double suction risers should be made.

26

Table 22A. Recommended Line Sizes for R-134a (continued) *

SUCTION LINE SIZE LIQUID LINE SIZE

SUCTION TEMPERATURE Receiver to

+10˚F 0˚F Expansion Valve SYSTEM

Equivalent Lengths Equivalent Lengths Equivalent Lengths CAPACITY

25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200' BTU/H

3/8 1/2 1/2 1/2 1/2 5/8 3/8 1/2 1/2 1/2 1/2 5/8 3/8 3/8 3/8 3/8 3/8 3/8 1,000

1/2 5/8 5/8 7/8 7/8 7/8 1/2 5/8 5/8 7/8 7/8 7/8 3/8 3/8 3/8 3/8 3/8 3/8 3,000

5/8 5/8 7/8 7/8 7/8 7/8 5/8 5/8 7/8 7/8 7/8 7/8 3/8 3/8 3/8 3/8 3/8 3/8 4,000

5/8 7/8 7/8 7/8 1 1/8 1 1/8 5/8 7/8 7/8 7/8 7/8 1 1/8 3/8 3/8 3/8 3/8 3/8 3/8 6,000

7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 3/8 3/8 3/8 3/8 3/8 1/2 9,000

7/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 1 3/8 3/8 3/8 3/8 3/8 1/2 1/2 12,000

7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 3/8 3/8 3/8 1/2 1/2 1/2 15,000

1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 3/8 3/8 1/2 1/2 1/2 1/2 18,000

1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 3/8 1/2 1/2 1/2 1/2 5/8 24,000

1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 1/2 1/2 1/2 1/2 5/8 5/8 30,000

1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 1/2 1/2 1/2 5/8 5/8 5/8 36,000

1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1/2 1/2 5/8 5/8 5/8 5/8 42,000

1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 3/8 1 5/8 1/58 2 1/8 21/8 2 1/8 1/2 5/8 5/8 5/8 5/8 7/8 48,000

1 3/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 2 1/8 2 18 2 1/8 1/2 5/8 5/8 5/8 7/8 7/8 54,000

1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 1 3/8 2 1/8 2 1/8 2 1/8 2 1/8 2 1/8 5/8 5/8 5/8 5/8 7/8 7/8 60,000

1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 2 1/8 5/8 5/8 5/8 7/8 7/8 7/8 66,000

1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 2 5/8 5/8 5/8 7/8 7/8 7/8 7/8 72,000

1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 5/8 5/8 7/8 7/8 7/8 7/8 78,000

1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 5/8 7/8 7/8 7/8 7/8 7/8 84,000

1 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 5/8 7/8 7/8 7/8 7/8 7/8 90,000

2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 7/8 7/8 7/8 7/8 7/8 1 1/8 120,000

2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 7/8 7/8 7/8 7/8 1 1/8 1 1/8 150,000

2 1/8 2 5/8 2 5/8 3 1/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8 3 1/8 3 1/8 3 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 180,000

2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 7/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 210,000

2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 1 3/8 240,000

2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 4 1/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 4 1/8 1 1/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 300,000

2 5/8 3 1/8 3 5/8 3 5/8 4 1/8 4 1/8 2 5/8 3 1/8 3 5/8 3 5/8 4 1/8 4 1/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 360,000

3 1/8 3 5/8 3 5/8 4 1/8 5 1/8 5 1/8 3 1/8 3 5/8 3 5/8 4 1/8 5 1/8 5 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 480,000

3 1/8 3 5/8 4 1/8 5 1/8 5 1/8 5 1/8 3 1/8 3 5/8 4 1/8 4 1/8 5 1/8 5 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 600,000

* NOTES:

1. Sizes that are highlighted indicate maximum suction line sizes that should be used for risers. Riser size should not exceed horizontal size.

Properly placed suction traps must also be used for adequate oil return.

All sizes shown are for O.D. Type L copper tubing.

2. Suction line sizes selected at pressure drop equivalent to 2˚F. Reduce estimate of system capacity accordingly.

3. Recommended liquid line size may increase with reverse cycle hot gas systems.

4. Consult factory for R-134a operation at winter conditions below 0° ambient.

Heated and insulated receiver required below 0° ambient.

If system load drops below 40% of design, consideration to installing double suction risers should be made.

27

Table 23. Recommended Line Sizes for R-22 *

SUCTION LINE SIZE

SUCTION TEMPERATURE

SYSTEM +40˚F +20˚F +10˚F 0˚F

CAPACITY Equivalent Lengths Equivalent Lengths Equivalent Lengths Equivalent

BTU/H 25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200' 25' 50' 75'

1,000 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 1/2 3/8 3/8 3/8

3,000 3/8 3/8 3/8 1/2 1/2 1/2 3/8 1/2 1/2 1/2 5/8 5/8 3/8 1/2 1/2 1/2 5/8 5/8 1/2 1/2 1/2

4,000 3/8 3/8 1/2 1/2 1/2 1/2 3/8 1/2 1/2 1/2 5/8 5/8 1/2 1/2 1/2 5/8 5/8 5/8 1/2 1/2 5/8

6,000 1/2 1/2 1/2 5/8 5/8 5/8 1/2 1/2 5/8 5/8 5/8 5/8 1/2 5/8 5/8 5/8 7/8 7/8 5/8 5/8 5/8

9,000 1/2 5/8 5/8 5/8 7/8 7/8 1/2 5/8 5/8 5/8 7/8 7/8 5/8 5/8 7/8 7/8 7/8 7/8 5/8 7/8 7/8

12,000 5/8 5/8 5/8 7/8 7/8 7/8 5/8 5/8 7/8 7/8 7/8 7/8 5/8 7/8 7/8 7/8 7/8 7/8 5/8 7/8 7/8

15,000 5/8 5/8 7/8 7/8 7/8 7/8 5/8 7/8 7/8 7/8 7/8 7/8 7/8 7/8 7/8 7/8 1 1/8 1 1/8 7/8 7/8 7/8

18,000 5/8 7/8 7/8 7/8 7/8 1 1/8 5/8 7/8 7/8 7/8 7/8 1 1/8 7/8 7/8 7/8 7/8 1 1/8 1 1/8 7/8 7/8 1 1/8

24,000 5/8 7/8 7/8 7/8 1 1/8 1 1/8 7/8 7/8 7/8 7/8 1 1/8 1 1/8 7/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 7/8 1 1/8 1 1/8

30,000 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 1 3/8 7/8 1 1/8 1 1/8

36,000 7/8 1 1/8 1 1/8 1 1/8 1 1/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8

42,000 7/8 1 1/8 1 1/8 1 1/8 1 1/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 3/8

48,000 7/8 1 1/8 1 1/8 1 1/8 1 1/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 3/8 1 3/8

54,000 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8

60,000 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8

66,000 7/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 5/8

72,000 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 1 3/8 1 3/8 1 5/8

78,000 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8

84,000 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 1 3/8 1 5/8 1 5/8

90,000 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8

120,000 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 5/8 1 5/8 2 1/8

150,000 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8 2 5/8 1 5/8 2 1/8 2 1/8

180,000 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 3/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 1 5/8 2 1/8 2 1/8

210,000 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 1/8 2 1/8 2 1/8

240,000 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8

300,000 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 2 1/8 2 5/8 2 5/8

360,000 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8

480,000 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 2 5/8 2 5/8 3 1/8

600,000 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 3 1/8 3 1/8 3 1/8 3 5/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 2 5/8 3 1/8 3 1/8

* NOTES:

1. Sizes that are highlighted indicate maximum suction line sizes that should be used for risers. Riser size should not exceed horizontal

size. Properly placed suction traps must also be used for adequate oil return.

All sizes shown are for O.D. Type L copper tubing.

2. Suction line sizes selected at pressure drop equivalent to 2˚F. Reduce estimate of system capacity accordingly.

3. Recommended liquid line size may increase with reverse cycle hot gas systems.

4. If system load drops below 40% of design, consideration to installing double suction risers should be made.

28

Table 23A. Recommended Line Sizes for R-22 (continued) *

SUCTION LINE SIZE LIQUID LINE SIZE

SUCTION TEMPERATURE Receiver to

0˚F -10˚F -20˚F Expansion Valve SYSTEM

Lengths Equivalent Lengths Equivalent Lengths Equivalent Lengths CAPACITY

100' 150' 200' 25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200' BTU/H

3/8 1/2 1/2 3/8 3/8 3/8 3/8 1/2 1/2 3/8 3/8 3/8 1/2 1/2 1/2 3/8 3/8 3/8 3/8 3/8 3/8 1,000

5/8 5/8 5/8 1/2 1/2 1/2 5/8 5/8 5/8 1/2 1/2 5/8 5/8 5/8 7/8 3/8 3/8 3/8 3/8 3/8 3/8 3,000

5/8 5/8 7/8 1/2 1/2 5/8 5/8 5/8 7/8 1/2 5/8 5/8 5/8 7/8 7/8 3/8 3/8 3/8 3/8 3/8 3/8 4,000

5/8 7/8 7/8 1/2 5/8 5/8 7/8 7/8 7/8 5/8 5/8 7/8 7/8 7/8 7/8 3/8 3/8 3/8 3/8 3/8 3/8 6,000

7/8 7/8 7/8 5/8 7/8 7/8 7/8 7/8 7/8 5/8 7/8 7/8 7/8 1 1/8 1 1/8 3/8 3/8 3/8 3/8 3/8 3/8 9,000

7/8 7/8 1 1/8 7/8 7/8 7/8 7/8 1 18 1 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 3/8 3/8 3/8 3/8 3/8 3/8 12,000

7/8 1 1/8 1 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 7/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 3/8 3/8 3/8 3/8 3/8 1/2 15,000

1 1/8 1 1/8 1 1/8 7/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 1 3/8 3/8 3/8 3/8 3/8 1/2 1/2 18,000

1 1/8 1 1/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 7/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 3/8 3/8 1/2 1/2 1/2 1/2 24,000

1 1/8 1 3/8 1 3/8 7/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 3/8 3/8 1/2 1/2 1/2 1/2 30,000

1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 3/8 1/2 1/2 1/2 1/2 1/2 36,000

1 3/8 1 3/8 1 5/8 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 3/8 1/2 1/2 1/2 1/2 5/8 42,000

1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 1/2 1/2 1/2 1/2 1/2 5/8 48,000

1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1/2 1/2 1/2 1/2 5/8 5/8 54,000

1 5/8 1 5/8 2 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1/2 1/2 1/2 5/8 5/8 5/8 60,000

1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8 1/2 1/2 5/8 5/8 5/8 5/8 66,000

1 5/8 2 1/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1/2 1/2 5/8 5/8 5/8 5/8 72,000

1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1/2 1/2 5/8 5/8 5/8 7/8 78,000

1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 3/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 1/2 5/8 5/8 5/8 5/8 7/8 84,000

2 1/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 3/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 1/2 5/8 5/8 5/8 7/8 7/8 90,000

2 1/8 2 1/8 2 1/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 5/8 5/8 5/8 7/8 7/8 7/8 120,000

2 1/8 2 5/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 5/8 7/8 7/8 7/8 7/8 7/8 150,000

2 1/8 2 5/8 2 5/8 1 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 5/8 7/8 7/8 7/8 7/8 1 1/8 180,000

2 5/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 5/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 7/8 7/8 7/8 7/8 7/8 1 1/8 210,000

2 5/8 2 5/8 3 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 7/8 7/8 7/8 7/8 1 1/8 1 1/8 240,000

2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 3 1/8 3 1/8 3 1/8 3 5/8 7/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 300,000

3 1/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 7/8 7/8 1 18 1 1/8 1 1/8 1 1/8 360,000

3 1/8 3 5/8 3 5/8 2 5/8 3 1/8 3 1/8 3 1/8 3 5/8 3 5/8 2 5/8 3 1/8 3 5/8 3 5/8 3 5/8 4 1/8 1 1/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 480,000

3 5/8 3 5/8 4 1/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 4 1/8 3 1/8 3 1/8 3 5/8 3 5/8 4 1/8 4 1/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 600,000

* NOTES:

1. Sizes that are highlighted indicate maximum suction line sizes that should be used for risers. Riser size should not exceed horizontal size.

Properly placed suction traps must also be used for adequate oil return.

All sizes shown are for O.D. Type L copper tubing.

2. Suction line sizes selected at pressure drop equivalent to 2˚F. Reduce estimate of system capacity accordingly.

3. Recommended liquid line size may increase with reverse cycle hot gas systems.

4. If system load drops below 40% of design, consideration to installing double suction risers should be made.

29

Table 24. Recommended Line Sizes for R-404A and R-507 *

SUCTION LINE SIZE

SUCTION TEMPERATURE

SYSTEM +20˚F +10˚F -10˚F -20˚F

CAPACITY Equivalent Lengths Equivalent Lengths Equivalent Lengths Equivalent

BTU/H 25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200' 25' 50' 75'

1,000 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 3/8 1/2 3/8 3/8 3/8 1/2 1/2 1/2 3/8 3/8 1/2

3,000 3/8 3/8 1/2 1/2 1/2 5/8 3/8 1/2 1/2 1/2 5/8 5/8 1/2 1/2 5/8 5/8 5/8 7/8 1/2 1/2 5/8

4,000 3/8 1/2 1/2 1/2 5/8 5/8 1/2 1/2 1/2 5/8 5/8 7/8 1/2 5/8 5/8 5/8 7/8 7/8 1/2 5/8 5/8

6,000 1/2 1/2 5/8 5/8 7/8 7/8 1/2 1/2 5/8 5/8 7/8 7/8 1/2 5/8 5/8 7/8 7/8 7/8 5/8 5/8 7/8

9,000 5/8 5/8 7/8 7/8 7/8 7/8 5/8 5/8 7/8 7/8 7/8 7/8 5/8 7/8 7/8 7/8 7/8 1 1/8 5/8 7/8 7/8

12,000 5/8 7/8 7/8 7/8 7/8 7/8 5/8 7/8 7/8 7/8 7/8 1 1/8 7/8 7/8 7/8 7/8 1 1/8 1 1/8 7/8 7/8 7/8

15,000 5/8 7/8 7/8 7/8 7/8 1 1/8 7/8 7/8 7/8 7/8 1 1/8 1 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 7/8 7/8 1 1/8

18,000 7/8 7/8 7/8 7/8 1 1/8 1 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 7/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 7/8 1 1/8 1 1/8

24,000 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 7/8 1 1/8 1 1/8 1 1/8 1 1/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8

30,000 7/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8

36,000 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 1/8 1 3/8

42,000 1 1 /8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8

48,000 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8

54,000 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 1 3/8 1 3/8 1 5/8

60,000 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8

66,000 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 1 3/8 1 5/8 1 5/8 1 5/8 1 5/8 1 5/8 1 3/8 1 5/8 1 5/8

72,000 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 1 1/8 1 3/8 1 5/8 1 5/8 1 5/8 1 5/8 1 3/8 1 5/8 1 5/8 1 5/8 1 5/8 1 5/8 1 3/8 1 5/8 1 5/8

78,000 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 1 3/8 1 5/8 1 5/8 1 5/8 1 5/8 2 1/8 1 5/8 1 5/8 1 5/8

84,000 1 1/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8 1 5/8 1 5/8 1 5/8

90,000 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8 2 5/8 1 5/8 1 5/8 2 1/8

120,000 1 3/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 3/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 1 5/8 2 1/8 2 1/8

150,000 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 2 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 1/8 2 1/8 2 1/8

180,000 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 2 1/8 2 1/8 2 5/8

210,000 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8

240,000 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 5/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8

300,000 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 2 5/8 2 5/8 2 5/8

360,000 2 1/8 2 1/8 2 5/8 2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 2 5/8 2 5/8 3 1/8

480,000 2 1/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 2 5/8 2 5/8 2 5/8 2 5/8 3 5/8 3 5/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 4 1/8 2 5/8 3 1/8 3 1/8

600,000 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 3 1/8 3 1/8 3 1/8 3 5/8 4 1/8 4 1/8 3 1/8 3 1/8 3 1/8

* NOTES:

1. Sizes that are highlighted indicate maximum suction line sizes that should be used for risers. Riser size should not exceed horizontal size.

Properly placed suction traps must also be used for adequate oil return.

All sizes shown are for O.D. Type L copper tubing.

2. Suction line sizes selected at pressure drop equivalent to 2˚F. Reduce estimate of system capacity accordingly.

3. Recommended liquid line size may increase with reverse cycle hot gas systems.

4. If system load drops below 40% of design, consideration to installing double suction risers should be made.

30

Table 24A. Recommended Line Sizes for R-404A and R-507 (continued) *

SUCTION LINE SIZE LIQUID LINE SIZE

SUCTION TEMPERATURE Receiver to

-20˚F -30˚F -40˚F Expansion Valve SYSTEM

Lengths Equivalent Lengths Equivalent Lengths Equivalent Lengths CAPACITY

100' 150' 200' 25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200' 25' 50' 75' 100' 150' 200' BTU/H

1/2 1/2 1/2 3/8 3/8 1/2 1/2 1/2 5/8 3/8 1/2 1/2 1/2 5/8 5/8 3/8 3/8 3/8 3/8 3/8 3/8 1,000

5/8 7/8 7/8 1/2 1/2 5/8 5/8 7/8 7/8 1/2 1/2 5/8 5/8 7/8 7/8 3/8 3/8 3/8 3/8 3/8 3/8 3,000

7/8 7/8 7/8 5/8 5/8 5/8 7/8 7/8 7/8 1/2 5/8 5/8 7/8 7/8 7/8 3/8 3/8 3/8 3/8 3/8 3/8 4,000

7/8 7/8 7/8 5/8 5/8 7/8 7/8 7/8 7/8 5/8 5/8 7/8 7/8 7/8 1 1/8 3/8 3/8 3/8 3/8 3/8 3/8 6,000

7/8 1 1/8 1 1/8 5/8 7/8 7/8 7/8 1 1/8 1 1/8 5/8 7/8 7/8 7/8 1 1/8 1 1/8 3/8 3/8 3/8 3/8 3/8 3/8 9,000

1 1/8 1 1/8 1 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 3/8 3/8 3/8 3/8 3/8 1/2 12,000

1 1/8 1 1/8 1 3/8 7/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 7/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 3/8 3/8 3/8 3/8 1/2 1/2 15,000

1 1/8 1 3/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 3/8 3/8 3/8 1/2 1/2 1/2 18,000

1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 3/8 3/8 1/2 1/2 1/2 1/2 24,000

1 3/8 1 3/8 1 5/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 3/8 1/2 1/2 1/2 1/2 1/2 30,000

1 3/8 1 3/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 3/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1/2 1/2 1/2 1/2 1/2 5/8 36,000

1 5/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1/2 1/2 1/2 1/2 5/8 5/8 42,000

1 5/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 1/2 1/2 1/2 5/8 5/8 5/8 48,000

1 5/8 1 5/8 1 5/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 3/8 1 5/8 1 5/8 2 1/8 1/2 1/2 1/2 5/8 5/8 5/8 54,000

1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 2 1/8 1/2 1/2 5/8 5/8 5/8 5/8 60,000

1 5/8 1 5/8 2 1/8 1 3/8 1 5/8 1 5/8 1 5/8 1 5/8 2 1/8 1 3/8 1 5/8 1 5/8 1 5/8 1 5/8 2 1/8 1/2 1/2 5/8 5/8 5/8 5/8 66,000

1 5/8 1 5/8 2 1/8 1 3/8 1 5/8 1 5/8 1 5/8 1 5/8 2 1/8 1 3/8 1 5/8 1 5/8 1 5/8 1 5/8 2 1/8 1/2 5/8 5/8 5/8 5/8 5/8 72,000

1 5/8 2 1/8 2 1/8 1 5/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8 1 5/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8 5/8 5/8 5/8 5/8 5/8 7/8 78,000

2 1/8 2 1/8 2 1/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 1 5/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 5/8 5/8 5/8 5/8 7/8 7/8 84,000

2 1/8 2 1/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 1/8 2 5/8 1 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 5/8 5/8 5/8 7/8 7/8 7/8 90,000

2 1/8 2 5/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 1 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 5/8 5/8 7/8 7/8 7/8 7/8 120,000

2 5/8 2 5/8 2 5/8 2 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 2 5/8 5/8 7/8 7/8 7/8 7/8 1 1/8 150,000

2 5/8 2 5/8 3 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 2 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 7/8 7/8 7/8 7/8 1 1/8 1 1/8 180,000

2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 2 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 7/8 7/8 7/8 1 1/8 1 1/8 1 1/8 210,000

2 5/8 3 1/8 3 1/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 2 5/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 7/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 240,000

3 1/8 3 5/8 3 5/8 2 5/8 2 5/8 3 1/8 3 1/8 3 5/8 4 1/8 2 5/8 2 5/8 3 1/8 3 5/8 3 5/8 4 1/8 7/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 300,000

3 5/8 3 5/8 4 1/8 2 5/8 3 1/8 3 1/8 3 5/8 3 5/8 4 1/8 2 5/8 3 1/8 3 5/8 3 5/8 4 1/8 4 1/8 1 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 360,000

3 5/8 3 5/8 4 1/8 3 1/8 3 5/8 3 5/8 4 1/8 4 1/8 4 1/8 3 1/8 3 5/8 3 5/8 4 1/8 4 1/8 4 1/8 1 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 480,000

3 5/8 3 5/8 4 1/8 3 1/8 3 5/8 3 5/8 4 1/8 4 1/8 5 1/8 3 1/8 3 5/8 3 5/8 4 1/8 4 1/8 5 1/8 1 1/8 1 3/8 1 3/8 1 5/8 1 5/8 1 5/8 600,000

* NOTES:

1. Sizes that are highlighted indicate maximum suction line sizes that should be used for risers. Riser size should not exceed horizontal size.

Properly placed suction traps must also be used for adequate oil return.

All sizes shown are for O.D. Type L copper tubing.

2. Suction line sizes selected at pressure drop equivalent to 2˚F. Reduce estimate of system capacity accordingly.

3. Recommended liquid line size may increase with reverse cycle hot gas systems.

4. If system load drops below 40% of design, consideration to installing double suction risers should be made.

31

Table 26. Equivalent Feet of Pipe Due to Valve and Fitting Friction

Copper Tube, O.D., Type “L” 1/2 5/8 7/8 1 1/8 1 3/8 1 5/8 2 1/8 2 5/8 3 1/8 3 5/8 4 1/8 5 1/8 6 1/8

Globe Valve (Open) 14 16 22 28 36 42 57 69 83 99 118 138 168

Angle Valve (Open) 7 9 12 15 18 21 28 34 42 49 57 70 83

90˚ Turn Through Tee 3 4 5 6 8 9 12 14 17 20 22 28 34

Tee (Straight Through)

or Sweep Below .75 1 1.5 2 2.5 3 3.5 4 5 6 7 9 11

90˚ Elbow or Reducing

Tee (Straight Through) 1 2 2 3 4 4 5 7 8 10 12 14 16

Table 25. Pressure Loss of Liquid Refrigerants in Liquid Line Risers (Expressed in Pressure Drop, PSIG,

and Subcooling Loss, ˚F).

Liquid Line Rise in Feet

10' 15' 20' 25' 30' 40' 50' 75' 100'

Refrigerant PSIG ˚F PSIG ˚F PSIG ˚F PSIG ˚F PSIG ˚F PSIG ˚F PSIG ˚F PSIG ˚F PSIG ˚F

R-22 4.8 1.6 7.3 2.3 9.7 3.1 12.1 3.8 14.5 4.7 19.4 6.2 24.2 8.0 36.3 12.1 48.4 16.5

R-134a 4.9 2.0 7.4 2.9 9.8 4.1 12.3 5.2 14.7 6.3 19.7 8.8 24.6 11.0 36.8 17.0 49.1 23.7

R-507, R-404A 4.1 1.1 6.1 1.6 8.2 2.1 10.2 2.7 12.2 3.3 16.3 4.1 20.4 5.6 30.6 8.3 40.8 11.8

Based on 110˚F liquid temperature at bottom of riser.

32

Table 27. Recommended Remote Condenser Line Sizes

R-134a R-22 R507 & R-404A

Liquid Line Liquid Line Liquid Line

Net Total Discharge Cond. to Discharge Cond. to Discharge Cond. to

Evaporator Equiv. Line Receiver Line Receiver Line Receiver

Capacity Length (O.D.) (O.D.) (O.D.) (O.D.) (O.D.) (O.D.)

3,000 50 3/8 3/8 3/8 3/8 3/8 3/8

100 3/8 3/8 3/8 3/8 3/8 3/8

6,000 50 1/2 3/8 3/8 3/8 1/2 3/8

100 1/2 3/8 1/2 3/8 1/2 3/8

9,000 50 1/2 3/8 1/2 3/8 1/2 3/8

100 5/8 3/8 1/2 3/8 1/2 3/8

12,000 50 5/8 3/8 1/2 3/8 1/2 3/8

100 5/8 1/2 5/8 3/8 5/8 1/2

18,000 50 5/8 1/2 5/8 3/8 5/8 1/2

100 7/8 1/2 5/8 3/8 7/8 1/2

24,000 50 7/8 1/2 5/8 3/8 5/8 1/2

100 7/8 1/2 7/8 1/2 7/8 5/8

36,000 50 7/8 1/2 7/8 1/2 7/8 5/8

100 1 1/8 5/8 7/8 5/8 7/8 7/8

48,000 50 7/8 5/8 7/8 5/8 7/8 5/8

100 1 1/8 7/8 7/8 7/8 1 1/8 7/8

60,000 50 1 1/8 5/8 7/8 5/8 7/8 7/8

100 1 1/8 7/8 1 1/8 7/8 1 1/8 7/8

72,000 50 1 1/8 7/8 7/8 7/8 1 1/8 7/8

100 1 3/8 7/8 1 1/8 7/8 1 1/8 1 1/8

90,000 50 1 1/8 7/8 1 1/8 7/8 1 1/8 7/8

100 1 3/8 1 1/8 1 1/8 7/8 1 1/8 1 1/8

120,000 50 1 3/8 7/8 1 1/8 7/8 1 1/8 1 1/8

100 1 5/8 1 1/8 1 3/8 1 1/8 1 3/8 1 3/8

180,000 50 1 5/8 1 1/8 1 3/8 1 1/8 1 3/8 1 3/8

100 1 5/8 1 3/8 1 5/8 1 3/8 1 5/8 1 5/8

240,000 50 1 5/8 1 3/8 1 3/8 1 3/8 1 5/8 1 3/8

100 2 1/8 1 5/8 1 5/8 1 3/8 2 1/8 1 5/8

300,000 50 2 1/8 1 3/8 1 5/8 1 3/8 1 5/8 1 5/8

100 2 1/8 1 5/8 2 1/8 1 5/8 2 1/8 2 1/8

360,000 50 2 1/8 1 5/8 1 5/8 1 5/8 2 1/8 1 5/8

100 2 1/8 2 1/8 2 1/8 2 1/8 2 1/8 2 1/8

480,000 50 2 1/8 2 1/8 2 1/8 1 5/8 2 1/8 2 1/8

100 2 5/8 2 1/8 2 1/8 2 1/8 2 1/8 2 5/8

600,000 50 2 5/8 2 1/8 2 1/8 2 1/8 2 1/8 2 1/8

100 2 5/8 2 5/8 2 5/8 2 5/8 2 5/8 2 5/8

720,000 50 2 5/8 2 1/8 2 1/8 2 1/8 2 1/8 2 5/8

100 3 1/8 2 5/8 2 5/8 2 5/8 2 5/8 3 1/8

840,000 50 2 5/8 2 5/8 2 1/8 2 1/8 2 5/8 2 5/8

100 3 1/8 3 1/8 2 5/8 2 5/8 2 5/8 3 1/8

960,000 50 2 5/8 2 5/8 2 5/8 2 5/8 2 5/8 2 5/8

100 3 1/8 3 1/8 2 5/8 3 1/8 3 1/8 3 5/8

1,080,000 50 3 1/8 2 5/8 2 5/8 2 5/8 2 5/8 3 1/8

100 3 1/8 3 1/8 3 1/8 3 1/8 3 1/8 3 5/8

1,200,000 50 3 1/8 2 5/8 2 5/8 2 5/8 2 5/8 3 1/8

100 3 5/8 3 5/8 3 1/8 3 1/8 3 5/8 4 1/8

1,440,000 50 3 1/8 3 1/8 2 5/8 3 1/8 3 1/8 3 5/8

100 3 5/8 3 5/8 3 1/8 3 5/8 3 5/8 4 1/8

1,680,000 50 3 5/8 3 1/8 3 1/8 3 1/8 3 1/8 3 5/8

100 4 1/8 4 1/8 3 5/8 3 5/8 3 5/8 4 1/8

33

Table 28. Weight of Refrigerants in Copper Lines During Operation (Pounds per 100 lineal feet of type "L" tubing).

Line Size Suction Line at Suction Temperature

O.D. Liquid Hot Gas

in Inches Refrigerant Line Line -40˚F -20˚F 0˚F +20˚F +40˚F

134a 4.0 .15 .01 .01 .02 .04 .06

3/8 22 3.9 .22 .02 .03 .04 .06 .08

R507, 404A 3.4 .31 .03 .04 .06 .09 .13

134a 7.4 .30 .01 .03 .04 .07 .11

1/2 22 7.4 .41 .03 .05 .07 .11 .15

R507, 404A 6.4 .58 .04 .07 .13 .16 .24

134a 11.9 .47 .02 .05 .07 .12 .17

5/8 22 11.8 .65 .05 .08 .12 .17 .25

R507, 404A 10.3 .93 .07 .11 .17 .25 .35

134a 24.7 .99 .05 .10 .15 .24 .36

7/8 22 24.4 1.35 .10 .16 .24 .36 .51

R507, 404A 21.2 1.92 .15 .23 .37 .51 .72

134a 42.2 1.70 .08 .17 .26 .41 .60

1 1/8 22 41.6 2.30 .17 .28 .42 .61 .87

R507, 404A 36.1 3.27 .26 .39 .63 .86 1.24

134a 64.2 2.57 .14 .26 .40 .61 1.91

1 3/8 22 63.5 3.50 .27 .42 .64 .93 1.33

R507, 404A 55.0 4.98 .40 .58 .95 1.32 1.87

134a 90.9 3.65 .20 .37 .57 .87 1.30

1 5/8 22 90.0 4.96 .37 .59 .90 1.33 1.88

R507, 404A 78.0 7.07 .56 .82 1.35 1.86 2.64

134a 158 6.34 .34 .64 .98 1.51 2.24

2 1/8 22 156 8.61 .65 1.03 1.57 2.30 3.26

R507, 404A 134 12.25 .98 1.43 2.35 3.23 4.58

134a 244 9.78 .52 .99 1.51 2.32 3.47

2 5/8 22 241 13.70 1.01 1.59 2.42 3.54 5.03

R507, 404A 209 18.92 1.51 2.21 3.62 5.00 7.07

134a 348 13.97 .75 1.41 2.16 3.31 4.96

3 1/8 22 344 18.95 1.44 2.28 3.45 5.05 7.18

R507, 404A 298 27.05 2.16 3.15 5.17 7.14 9.95

134a 471 18.90 .99 1.91 2.92 4.48 6.69

3 5/8 22 465 25.60 1.94 3.08 4.67 6.83 9.74

R507, 404A 403 36.50 2.92 4.25 6.97 19.65 13.67

134a 612 24.56 1.29 2.49 3.81 5.84 8.75

4 1/8 22 605 33.40 2.53 4.01 6.08 8.90 12.70

R507, 404A 526 47.57 3.80 5.55 9.09 12.58 17.80

34

Table 29.

Fahrenheit – Celsius Temperature Conversion Chart

The number in bold type-face in the center column refers to

the temperature, either Celsius or Fahrenheit, which is to be

converted to the other scale. If converting Fahrenheit to Celsius

the equivalent temperature will be found in the left column. If

converting Celsius to Fahrenheit, the equivalent temperature will

be found in the column on the right.

Temperature Temperature Temperature Temperature

Celsius ºC. or ºF. Fahrenheit Celsius ºC. or ºF. Fahrenheit Celsius ºC. or ºF. Fahrenheit Celsius ºC. or ºF. Fahrenheit

-40.0 -40 -40.0 -6.7 +20 +68.0 +26.7 +80 +176.0 +60.0 +140 +284.0

-39.4 -39 -38.2 -6.1 +21 +69.8 +27.2 +81 +177.8 +60.6 +141 +285.8

-38.9 -38 -36.4 -5.5 +22 +71.6 +27.8 +82 +179.6 +61.1 +142 +287.6

-38.3 -37 -34.6 -5.0 +23 +73.4 +28.3 +83 +181.4 +61.7 +143 +289.4

-37.8 -36 -32.8 -4.4 +24 +75.2 +28.9 +84 +183.2 +62.2 +144 +291.2

-37.2 -35 -31.0 -3.9 +25 +77.0 +29.4 +85 +185.0 +62.8 +145 +293.0

-36.7 -34 -29.2 -3.3 +26 +78.8 +30.0 +86 +186.8 +63.3 +146 +294.8

-36.1 -33 -27.4 -2.8 +27 +80.6 +30.6 +87 +186.6 +63.9 +147 +296.6

-35.6 -32 -25.6 -2.2 +28 +82.4 +31.1 +88 +190.4 +64.4 +148 +298.4

-35.0 -31 -23.8 -1.7 +29 +84.2 +31.7 +89 +192.2 +65.0 +149 +300.2

-34.4 -30 -22.0 -1.1 +30 +86.0 +32.2 +90 +194.0 +65.6 +150 +302.0

-33.9 -29 -20.2 -0.6 +31 +87.8 +32.8 +91 +195.8 +66.1 +151 +303.8

-33.3 -28 -18.4 0 +32 +89.6 +33.3 +92 +197.6 +66.7 +152 +305.6

-32.8 -27 -16.6 +0.6 +33 +91.4 +33.9 +93 +199.4 +67.2 +153 +307.4

-32.2 -26 -14.8 +1.1 +34 +93.2 +34.4 +94 +201.2 +67.8 +154 +309.2

-31.7 -25 -13.0 +1.7 +35 +95.0 +35.0 +95 +203.0 +68.3 +155 +311.0

-31.1 -24 -11.2 +2.2 +36 +96.8 +35.6 +96 +204.8 +68.9 +156 +312.8

-30.6 -23 -9.4 +2.8 +37 +98.6 +36.1 +97 +206.6 +69.4 +157 +314.6

-30.0 -22 -7.6 +3.3 +38 +100.4 +36.7 +98 +208.4 +70.0 +158 +316.4

-29.4 -21 -5.8 +3.9 +39 +102.2 +37.2 +99 +210.2 +70.6 +159 +318.2

-28.9 -20 -4.0 +4.4 +40 +104.0 +37.8 +100 +212.0 +71.1 +160 +320.0

-28.3 -19 -2.2 +5.0 +41 +105.8 +38.3 +101 +213.8 +71.7 +161 +321.8

-27.8 -18 -0.4 +5.5 +42 +107.6 +38.9 +102 +215.6 +72.2 +162 +323.6

-27.2 -17 +1.1 +6.1 +43 +109.4 +39.4 +103 +217.4 +72.8 +163 +325.4

-26.7 -16 +3.2 +6.7 +44 +111.2 +40.0 +104 +219.2 +73.3 +164 +327.4

-26.1 -15 +5.0 +7.2 +45 +113.0 +40.6 +105 +221.0 +73.9 +165 +329.0

-25.6 -14 +6.8 +7.8 +46 +114.8 +41.1 +106 +222.8 +74.4 +166 +330.8

-25.0 -13 +8.6 +8.3 +47 +116.6 +41.7 +107 +224.6 +75.0 +167 +332.6

-24.4 -12 +10.4 +8.9 +48 +118.4 +42.2 +108 +226.4 +75.6 +168 +334.4

-23.9 -11 +12.2 +9.4 +49 +120.2 +42.8 +109 +228.2 +76.1 +169 +336.2

-23.3 -10 +14.0 +10.0 +50 +122.0 +43.3 +110 +230.0 +76.7 +170 +338.0

-22.8 -9 +15.8 +10.6 +51 +123.8 +43.9 +111 +231.8 +77.2 +171 +339.8

-22.2 -8 +17.6 +11.1 +52 +125.6 +44.4 +112 +233.6 +77.8 +172 +341.6

-21.7 -7 +19.4 +11.7 +53 +127.4 +45.0 +113 +235.4 +78.3 +173 +343.4

-21.1 -6 +21.2 +12.2 +54 +129.2 +45.6 +114 +237.2 +78.9 +174 +345.2

-20.6 -5 +23.0 +12.8 +55 +131.0 +46.1 +115 +239.0 +79.4 +175 +347.0

-20.0 -4 +24.8 +13.3 +56 +132.8 +46.7 +116 +240.8 +80.0 +176 +348.8

-19.4 -3 +26.6 +13.9 +57 +134.6 +47.2 +117 +242.6 +80.6 +177 +350.6

-18.9 -2 +28.4 +14.4 +58 +136.4 +47.8 +118 +244.4 +81.1 +178 +352.4

-18.3 -1 +30.2 +15.0 +59 +138.2 +48.3 +119 +246.2 +81.7 +179 +354.2

-17.8 0 +32 +15.6 +60 +140.0 +48.9 +120 +248.0 +82.2 +180 +356.0

-17.2 +1 +33.8 +16.1 +61 +141.8 +49.4 +121 +249.8 +82.8 +181 +357.8

-16.7 +2 +35.6 +16.7 +62 +143.6 +50.0 +122 +251.6 +83.3 +182 +359.6

-16.1 +3 +35.4 +17.2 +63 +145.4 +50.6 +123 +253.4 +83.9 +183 +361.4

-15.6 +4 +39.2 +17.8 +64 +147.2 +51.1 +124 +255.2 +84.4 +184 +363.2

-15.0 +5 +41.0 +18.3 +65 +149.0 +51.7 +125 +257.0 +85.0 +185 +365.0

-14.4 +6 +42.8 +18.9 +66 +150.8 +52.2 +126 +258.8 +85.6 +186 +366.8

-13.9 +7 +44.6 +19.4 +67 +152.6 +52.8 +127 +260.6 +86.1 +187 +368.6

-13.3 +8 +46.4 +20.0 +68 +154.4 +53.3 +128 +262.4 +86.7 +188 +370.4

-12.8 +9 +48.2 +20.6 +69 +156.2 +53.9 +129 +264.2 +87.2 +189 +372.2

-12.2 +10 +50.0 +21.1 +70 +158.0 +54.4 +130 +266.0 +87.8 +190 +374.0

-11.7 +11 +51.8 +21.7 +71 +159.8 +55.0 +131 +267.8 +88.3 +191 +375.8

-11.1 +12 +53.6 +22.2 +72 +161.6 +55.6 +132 +269.6 +88.9 +192 +377.6

-10.6 +13 +55.4 +22.8 +73 +163.4 +56.1 +133 +271.4 +89.4 +193 +379.4

-10.0 +14 +57.2 +23.3 +74 +165.2 +56.7 +134 +273.2 +90.0 +194 +381.2

-9.4 +15 +59.0 +23.9 +75 +167.0 +57.2 +135 +275.0 +90.6 +195 +383.0

-8.9 +16 +60.8 +24.4 +76 +168.8 +57.8 +136 +276.8 +91.1 +196 +384.8

-8.3 +17 +62.6 +25.0 +77 +170.6 +58.3 +137 +278.6 +91.7 +197 +386.6

-7.8 +18 +64.4 +25.6 +78 +172.4 +58.9 +138 +280.4 +92.2 +198 +388.4

-7.2 +19 +66.2 +26.1 +79 +174.2 +59.4 +139 +282.2 +92.8 +199 +390.2

Reprinted by permission from 1972 ASHRAE Handbook of Fundamentals.

35

Table 30.

Conversion Factors (constant)

Water

500 = 8.33 lbs./gal. x 60 min, – (Converts GPM to lbs./hr.)

Air

4.5 = 60 min

13.35 Cu. Ft./lb. – (Converts CFM to lbs./hr.)

1.08 = 4.5 x 0.241 BTU/lb./ºF. – (lbs./hr. x Sp. Ht. of Air)

0.68 = 4.5 x 1054.3 BTU/lb.

7000 gr/lb. – (4.5 combined with heat

of vaporization of water

at 70ºF. and grains per

pound of water)

Water Heating, Cooling & Heat Reclaim Coils, Water Chillers,

Condensers, etc.

Q = 500 x GPM x T = BTU/hr.

T = Q

500 x GPM

For brines, Q = 500 x GPM x T x (Sp. Ht. x Sp. Gr. of Brine)

Air Coils

Q Sensible = 1.08 x CFM x T = BTU/hr.

Q Latent = 0.68 x CFM x SH = BTU/hr.

Q Total = 4.5 x CFM x H = BTU/hr.

lb./hr. Condensate = 4.5 x CFM x SH Grains

7000 grains/lb

SHR Sensible Heat Ratio = Q Sensible

Q Total

Heat Transmission

Q Total = U x A Surface x T = BTU/hr.

Product

Sensible Heat in BTU/hr. = lbs/hr. x Sp. Ht. x T

Latent Heat in BTU/hr. = lbs/hr. x Lt. Ht. in Btu/lb.

Heat of Resp. in BTU/hr . = lbs x Heat or Respiration

in BTU/lb./hr.

All conversion factors used in standard calculations must be

corrected for other than standard properties

Properties of Water at 39.2 ºF.

Density of Water = 62.4 lbs./Cu. Ft.

Specic Heat of Water = 1 BTU/lb./ºF.

Latent Heat of = 970 BTU/lb. at 212ºF. & Atm.

Vaporization = 1054.3 BTU/lb. at 70ºF.

Specic Heat of Ice = 0.5 BTU/lb./ºF.

Latent Heat of Fusion = 144 BTU/lb.

1 Gallon of Water = 8.33 lbs.

1 Pound of Water = 7000 Grains

Nomenclature

Q = Heat Flow in BTU/hr.

T = Temperature in ºF. ( T = temp. di.)

A = Area in Sq. Ft.

U = Coef. of Heat Transfer in BTU/hr./Sq.Ft./ºF.

H = Total heat of air at wet bulb temp. BTU/lb.

H = Enthalpy dierence between entering & leaving air

SH = Specic humidity in grains of moisture/lb. of dry air

( SH = Specic humidity dierence for entering

and leaving air)

CFM = Cu. Ft./min.

GPM = Gal/min.

W I

R E

I2 X R

E X I

I X R

E2

W

E

R

E

R W

E

W

I

W

I2

E

I

W

R

W X R

Table 31.

Single Phase Loads

Ohm’s Law for direct current

W = Watts

I = Current (Amperes)

E = Electromotive Force (Volts)

R = Resistance (Ohms)

To obtain any values in the center circle, for Direct or Alternating

Current, perform the operation indicated in one segment of the

adjacent outer circle.

3 Phase Delta Loads

3 0 Balanced Loads = P1 + P2 + P3

Total Line Current = Total Power (Balanced Load)

If the phase are unbalanced, each of the phase will dier from

the others:

FORMULAE:

I

L1 =

I

2 +

I

2 + (

I

1 X

I

2 )

3 1

I

L2 =

I

2 +

I

2 + (

I

2 X

I

3 )

2 3

I

L3 =

I

2 +

I

2 + (

I

1 X

I

3 )

3 1

36

Table 32.

English Conversion Factors & Data

Table 33.

English to Metric Conversion Factors

To Convert Measurements

From To Multiply By

Cubic Feet Cubic Inches 1728

Cubic Inches Cubic Feet 0.00058

Cubic Feet Gallons 7.48

Gallons Cubic Feet 0.1337

Cubic Inches Gallons 0.00433

Gallons Cubic Inches 231

Barrels Gallons 42

Gallons Barrels 0.0238

Imperial Gallons U.S. Gallons 1.2009

U.S. Gallons Imperial Gallons 0.8326

Feet Inches 12

Inches Feet 0.0833

Square Feet Square Inches 144

Square Inches Square Feet 0.00695

Short Tons Pounds 2000

Liters U.S. Gallons 0.2642

To Convert Pressure (at 32ºF.)

From To Multiply By

Inches of Water Pounds per Sq. Inch 0.03612

Pounds per Sq. Inch Inches of Water 27.866

Feet of Water Pounds of Sq. Inch 0.4334

Pounds per Sq. Inch Feet of Water 2.307

Inches of Mercury Pounds per Sq. Inch 0.4912

Pounds per Sq. Inch Inches of Mercury 2.036

Atmospheres Pounds per Sq. Inch 14.696

Pounds per Sq. Inch Atmosphere 0.06804

To Convert Power

From To Multiply By

Horsepower Metric Horsepower 1.014

Horsepower Ft./Pounds per Min. 33000

Horsepower Kilowatts 0.746

Kilowatts Horsepower 1.3404

British Thermal Units Foot/Pounds 778.177

Foot/Pounds British Thermal Units 0.001285

British Thermal Units Horsepower Hours 0.0003927

Horsepower Hours British Thermal Units 2544.1

British Thermal Units Kilowatt Hours 0.0002928

Kilowatt British Thermal Units 3415

Watt Hour British Thermal Units 3.415

Volume – Weight Conversions Wt. lbs.

1 Cubic Foot of Water 62.4*

1 Cubic Inch of Water 0.0361*

1 Gallon of Water 8.33*

1 Cubic Foot of Air 0.075†

1 Cubic inch of Steel 0.284

1 Cubic Foot of Brick (Building) 112-120

1 Cubic Foot of Concrete 120-140

1 Cubic Foot of Earth 70-120

* at 32ºF.

† at 70ºF. and 29.92” Hg.

To Convert Measurements

From To Multiply By

Cubic Feet Cubic Centimeters 28317

Cubic Inches Cubic Centimeters 16.387

Cubic Feet Liters 28.32

Gallons Liters 3.7854

Cubic Inches Liters 0.0164

Gallons Cubic Centimeters 3785.4

Barrels Cubic Meters 1.0551

Imperial Gallons Cubic Meters 0.0045461

U.S. Gallons Cubic Meters 0.0037854

Feet Meters 0.3048

Inches Meters 0.0254

Square Feet Square Meters 0.0929

Square Inches Square Centimeters 6.452

Ton (Short, 2000lb.) Kilograms 907.2

Liter Cubic Meter 0.0001

Pounds Kilograms 0.45359

To Convert Pressure (at 32ºF.)

From To Multiply By

Inches of Water Newton/Sq. Meter 249.082

Pounds per Sq. Inch Newton/Sq. Meter 6894.8

Feet of Water Newton/Sq. Meter 2988.98

Pounds per Sq. Inch Kilograms/Sq. Cent. 0.07031

Inches of Mercury Newton/Sq. Meter 3386.4

Pounds per Sq. Inch Dyne/Sq. Cent. 68948

Atmospheres Newton/Sq. Meter 101325

Pascal Newton/Sq. Meter 1

To Convert Power

From To Multiply By

Horsepower Watt 745.7

British Thermal Units Joule 1054.35

Foot – Pounds Joule 1.3558

British Thermal Units Calorie 252.0

British Thermal Units Watt Second 1054.35

Watt – Second Joule 1

Calorie Joule 4.184

Watt Hours Joule 3600

Kilocalorie/Minute Watt 69.73

Ton (Refrigerated) Watt 3516.8

BTU/Hour Watt 0.29288

BTU/In/Hr. Ft.2 ºF. Watt/Meter ºK. 0.14413

BTU/Hr. at 10ºF. T.D. Kcal/Hr. at 6ºC. T.D. 0.252

BTU/Hr. at 15ºF. T.D. Kcal/Hr. at 8ºC. T.D. 0.252

Volume – Weight Conversions Wt. Kilograms

1 Cubic Foot of Water 28.3*

1 Cubic Inch of Water 0.0164*

1 Gallon of Water 3.788*

1 Cubic Foot of Air 0.034†

1 Cubic inch of Steel 0.1288

1 Cubic Foot of Brick (Building) 51-54

1 Cubic Foot of Concrete 54-64

1 Cubic Foot of Earth 32-54

* at 32ºF.

† at 70ºF. and 29.92” Hg.

37

78.1 SR/lb dry air

7000

Use of the Psychrometric Chart

From two known properties of air, its condition can be located on

the Psychrometric chart and all remaining properties can then be

found by reading the appropriate scale.

Figure 1 Illustrates a condition plotted at the intersection of its

dry bulb and wet bulb temperatures. The dry bulb temperature

is represented on the chart by the vertical lines with its scale

across the bottom. The wet bulb temperature is read along

the saturation line and is represented on the chart by the solid

diagonal lines. Enthalpy at a saturation, for a given wet bulb

temperature is read from the diagonal scale at the left using the

diagonal lines extending from the saturation line.

Figure 2 Illustrates a condition plotted at the intersection of its

dry bulb temperature and relative humidity. Relative humidity is

represented on the chart by the curved lines which are marked in

percent relative humidity.

Figure 3 Illustrates a condition plotted at the intersection

of its dry bulb and dew point temperatures. The dew point

temperature is read along the saturation line at the intersection

of the Horizontal Humidity line. The value of the specic humidity

is read from the scales at the right in either pounds or grains of

moisture per pound of dry air by selecting the appropriate scale.

Figure 4 Illustrates the determination of specic volume from the

chart. Specic volume is represented by the broken diagonal lines

marked in cubic feet per pound of dry air. Intermediate points are

read by interpolation between the lines.

Figure 5 Illustrates the use of sensible heat factor to determine

the air conditions required to satisfy a specied space

temperature and load conditions. The sensible heat factor is the

ratio of internal sensible heat to internal total heat load of the

space being conditioned. A straight line from the sensible heat

factor scale through the circled point of the chart to the slope line

from the space condition point to the saturation line. Air supplied

to the space at any temperature condition located on the ratio

line (and in the proper volume) will satisfy the room load.

Example — Using the point which is circled on the Psychrometric

Chart, the following values are obtained:

Dry Bulb Temperature 80.0ºF.

Wet Bulb Temperature 67.0ºF.

Dew Point Temperature 60.3ºF.

Relative Humidity 51.1%

Specic Humidity

A) 0.01115 lbs./lb. dry air =

B) 78.1 grains/lb. dry air

Enthalpy at saturation 31.62 BTU/lb. dry air

Specic Volume 13.83 Cu. Ft./lb. dry air

Figure 6 … *Air Conditioned Process

1. Cooling and Dehumidication — A decrease in both dry bulb

and specic humidity represented by a line sloping

downward and to the left. Total heat content (both sensible

and latent heat) is decreased.

2. Sensible Cooling — A decrease in dry bulb and sensible heat

content represented by a horizontal line directed to the loft

along the constant specic humidity line. Specic humidity

and dew point remain constant.

3. Evaporating Cooling — (Air passed through spray water or

wetted surface at wet bulb temperature) – A decrease in dry

bulb (reduced sensible heat content) and an increase in dew

point and specic humidity (increased latent heat content)

represented by a line sloping upward and to the left following

a constant wet bulb line – no change in total heat content.

4. Humidication — An increase in the specic humidity as a

result of moisture added, represented by a line directed

upward.

5. Heating and Humidication — An increase in both sensible

heat and specic humidity, represented by a line sloping

upward and to the right.

6. Sensible Heating — An increase in dry bulb and sensible heat

content, represented by a horizontal line directed to the right

along the constant specic humidity line, Specic humidity

and dew point remain constant.

7. Chemical Drying — (Air passed through a chemical drying

agent) – A decrease in dew point and specic humidity,

represented by a line sloping downward and to the right.

8. Dehumidication — a decrease in the specic humidity as a

result of removing moisture, represented by a line directed

downward.

Denitions

Dry Bulb Temperature — The temperature indicated by a

thermometer, not aected by the water vapor content air.

Wet Bulb Temperature — The temperature of air indicated by

a wet bulb thermometer; the temperature at which water, by

evaporating into air, can bring the air to saturation adiabatically at

the same temperature.

Dew Point Temperature — The temperature to which water vapor

in air must be reduced to produce condensation of the moisture

contained therein.

Relative Humidity — The ratio of actual vapor pressure in the

air to the vapor pressure of saturated air at the same dry bulb

temperature.

Specic Humidity (Moisture Content of Humidity Ratio) — The

weight of water vapor per pound of dry air.

Sensible Heat — Heat which when added or subtracted from

the air changes only its temperature with no eect on specic

humidity.

Latent Heat — Heat which eects a change of state without

aecting temperature, as in evaporating or condensing moisture.

Enthalpy (Total Heat) — The sum of sensible and latent heat. In

the chart, enthalpy represents units of total heat content above

an arbitrary base in terms of BTU per pound of dry air.

Specic Volume — Volume per unit of weight, the reciprocal of

density, in terms of cubic feet per pound of dry air.

Sensible Heat Factor — The ratio of internal sensible heat to

internal total heat load.

Ratio Line — The line extending from the space condition to the

saturation line at a slope determined by the sensible heat factor.

Fig 1 —

Dry Bulb and Wet Bulb

Fig 2 —

Dry Bulb and Relative

Humidity

Fig 3 —

Dry Bulb and Dew Point

Fig 4 —

Specic Volume

Fig 5 —

Sensible Heat Factor

Fig 6 —

Air Conditioning Process

* (See Above)

38

Appendix — Charts

Low Temperature Psychrometric Chart (-40 to 50ºF.)

Standard Atmospheric Pressure of 29.921 in HG

Atmospheric Pressure

at other altitude

Altitude Pressure

Ft. in HG

-1000 31.02

-500 30.47

0 29.92

500 29.38

1000 28.86

2000 27.82

3000 26.83

4000 25.84

5000 24.90

6000 23.98

7000 23.09

8000 22.22

9000 21.39

10000 20.58

15000 16.89

Courtesy of ASHRAE — Reproduced by permission.

39

Appendix — Charts

Medium Temperature Psychrometric Chart (32 to 130ºF.)

Standard Atmospheric Pressure of 29.921 in HG

Courtesy of ASHRAE — Reproduced by permission.

40

Glossary of Refrigeration Terms

1. Accumulator - a shell placed in suction line for separating

liquid refrigerant entrained in suction gas.

2. Air Changes - the amount of air leakage is sometimes

computed by assuming a certain number of air changers

per hour for each room, the number of changes assumed

being dependent upon the type, use and location of the

room.

3. Air Cooler, Forced Circulation - a factory-made encased

assembly of elements by which heat is transferred from

air to evaporating refrigerant.

4. Ambient Air - generally speaking, the air surrounding an

object. In a domestic or commercial refrigerating system

having an air-cooled condenser, the temperature of the

air entering the condenser.

5. Back Pressure - loose terminology for suction pressure of

refrigeration vapor in a system.

6. British Thermal Unit (BTU) - heat required to produce a

temperature rise of 1 degree Fahrenheit in 1 lb. of water.

The mean BTU is 1/180 of the energy required to heat

water from 32ºF. to 212ºF.

7. Change of Air - introduction of new, cleansed or

recirculated air to conditioned space, measured by the

number of complete changes per unit time.

8. Chill - to apply refrigeration moderately, as to meats,

without freezing.

9. Chilling Room - room where animal carcasses are cooled

after dressing prior to cold storage.

10. Comfort Air Conditioning - the simultaneous control of

all, or at least the rst three, of the following factors

aecting the physical and chemical conditions of the

atmosphere within a structure for the purpose of human

comfort; temperature, humidity, motion, distribution,

dust, bacteria, odors, toxic gasses and ionization, most of

which aect in greater or lesser degree human health or

comfort.

11. Comfort Cooling - refrigeration for comfort as opposed

to refrigeration for storage or manufacture.

12. Defrosting Cycle - a refrigeration cycle which permits

cooling unit to defrost during o period.

13. Dehumidication - the conservation of water vapor from

air by cooling below the dew point or removal of water

vapor from air by chemical or physical methods.

14. Dehydration - the removal of water vapor from air by the

use of absorbing materials. (2) The removal of water from

stored goods.

15. Dew Point - temperature at which condensation starts

if moist air is cooled at constant pressure with no loss or

gain of moisture during the cooling process.

16. Dierential (of a control) - the dierence between cut-in

and cut-out temperature or pressure.

17. Dry Bulb Temperature - temperature measured by

ordinary thermometer (term used only to distinguish

from wet-bulb temperature).

18. Duct - a conduit or tube used for conveying air or other

gas.

19. Evaporator - the part of a system in which refrigerant

liquid is vaporizing to produce refrigerant.

20. External Equalizer - in a thermostatic expansion valve,

a tube connection from the chamber containing the

evaporation pressure-actuated element of the valve to

the outlet or the evaporator coil. A device to compensate

for excessive pressure drop throughout the coil.

21. Flash Gas - the gas resulting from the instantaneous

evaporation

of refrigerant in a pressure-reducing device to cool the

refrigerant to the evaporations temperature obtained at

the reduces pressure.

22. Flooded System - system in which only part of the

refrigerant passing over the heat transfer surface is

evaporated, and the portion not evaporated is separated

from the vapor and recirculated. In commercial systems,

one controlled by a oat valve.

23. Frost Back - the ooding of liquid from an evaporator

into the suction line accompanied by frost formation in

suction line in most cases.

24. Head Pressure - operating pressure measured in

thedischarge line at the outlet from the compressor.

25. Heat Exchanger - apparatus in which heat is exchanged

from one uid to another through a partition.

26. Heat, Latent - heat characterized by change of state of

the substance concerned, for a given pressure and always

at a constant temperature for a pure substance, i.e., heat

of vaporization or fusion.

27. High Side - parts of refrigerating system under condenser

pressure.

28. Inltration - air owing inward as through a wall, leak,

etc.

29. Liquid Line - the tube or pipe carrying the refrigerant

liquid from the condenser or receiver of a refrigerating

system to a pressure-reducing device.

30. Low Side - parts of a refrigerating system under

evaporator pressure.

31. Pressure Drop - loss in pressure, as from one end of a

refrigerant line to the other, due to friction, etc.

32. Refrigerating System - a combination of inter-connected

refrigerant-containing parts in which a refrigerant is

circulated for the purpose of extracting heat.

33. Respiration - production of CO2 and the heat by ripening

of perishables in storage.

34. Return Air - air returned from conditioned or refrigerated

space.

35. Sensible Heat - heat which is associated with a change in

temperature; specic heat x change of temperature; in

contrast to a heat interchange in which a change of state

(latent heat) occurs.

36. Specic Heat - energy per unit of mass required to

produce one degree rise in temperature, usually BTU per

lb. degree F. numerically equal to cal. per gram degree C.

37. Standard Air - air weighing 0.075 lb. per cu. ft. which is

closely air at 68ºF. dry bulb and 50% relative humidity

at barometric pressure of 29.92 in. of mercury of

approximately dry air at 70ºF. at the same pressure.

38. Suction line - the tube or pipe which carries the

refrigerant vapor from the evaporator to the compressor

inlet.

39. Superheat - temperature of vapor above its saturation

temperature at that pressure.

40. Temperature, Wet-Bulb - equilibrium temperature of

water evaporating into air when the latent heat of

vaporization is supplied by the sensible heat of air.

41. Thermal Valve - a valve controlled by a thermally

responsive element, for example, a thermostatic

expansion valve which is usually responsive to suction or

evaporator temperature.

42. Throw - the distance air will carry, measured along the

axis of an air stream from the supply opening to the

position, is the stream at which air motion reduces to 50

fpm.

43. Ton of Refrigeration - a rate of heat interchange of

12,000 BTU per hour; 200 BTU per min.

44. Unit Cooler - adapted from unit heater to cover any

cooling element of condensed physical proportions and

large surface generally equipped with fan.

41

6x6x8 36 4750 6389 4488 6037 4583 6505 4929 7041 5274 7577

6x8x8 48 5417 7274 5119 6974 5225 7407 5630 8028 6034 8648

6x10x8 60 6055 8100 5722 7655 5806 8213 6265 8911 6725 9609

8x8x8 64 6188 8291 5848 7835 5934 8410 6405 9127 6876 9844

8x10x8 80 6954 9269 6572 8759 6631 9363 7165 10169 7699 10974

8x12x8 96 7669 10174 7247 9614 7273 10234 7867 11123 8461 12011

8x14x8 112 8366 11045 7905 10437 7922 11092 8575 12059 9227 13026

8x16x8 128 9051 11888 8553 11234 8528 11890 9237 12933 9946 13976

8x18x8 144 9748 12732 9212 12032 9169 12732 9936 13852 10702 14972

8x20x8 160 10419 13548 9846 12803 9755 13490 10576 14682 11397 15874

8x22x8 176 11540 14807 10905 13992 10817 14715 11692 15977 12567 17239

8x24x8 192 12224 15622 11522 14763 11386 15439 12314 16769 13242 18099

8x26x8 208 12874 16398 12166 15496 11976 16176 12955 17573 13935 18970

8x28x8 224 13519 17163 12775 16219 12530 16873 13562 18336 14594 19799

8x30x8 240 14187 17947 13407 16960 13108 17587 14191 19115 15274 20642

8x32x8 256 14824 18694 14009 17666 13653 18264 14786 19855 15920 21446

10x10x8 100 7789 10339 7361 9770 7386 10401 7990 11304 8594 12208

10x12x8 120 8626 11385 8152 10759 8138 11405 8809 12401 9481 13397

10x14x8 140 9439 12384 8920 11703 8887 12405 9626 13493 10365 14581

10x16x8 160 10250 13379 9686 12643 9577 13311 10379 14484 11182 15658

10x18x8 180 11049 14349 10441 13560 10279 14216 11144 15472 12009 16728

10x20x8 200 11838 15299 11187 14458 10942 15070 11868 16405 12794 17741

10x24x8 240 13391 17180 12654 16207 12751 17231 13796 18721 14842 20211

10x28x8 280 14891 18922 14072 17881 14043 18844 15205 20482 16367 22120

12x12x8 144 10038 13021 9486 12305 8991 12553 9739 13655 10486 14756

12x14x8 168 10956 14155 10353 13376 10235 14052 11055 15251 11875 16450

12x16x8 192 11886 15284 11232 14443 11029 15082 11919 16375 12810 17667

12x18x8 216 12775 16359 12072 15459 11807 16080 12767 17464 13726 18847

12x20x8 240 13681 17440 12928 16481 12573 17052 13599 18524 14626 19995

12x22x8 264 14549 18474 13749 17458 13299 17974 14392 19541 15485 21088

14x14x8 196 11993 15423 11333 14575 11126 15216 12024 16521 12923 17826

14x16x8 224 13013 16656 12297 15740 11995 16338 12971 17745 13946 19152

14x20x8 280 15011 19042 14185 17795 13687 18487 14811 20088 15935 21688

14x24x8 336 16969 21347 16036 21073 15330 20539 16598 22324 17866 24110

16x16x8 256 14148 18019 13370 17028 12939 17550 13998 19067 15056 20583

16x20x8 320 16349 20631 15450 19496 14777 19873 15996 21598 17215 23323

16x24x8 374 18506 23157 17488 21883 16563 22093 17938 24017 19313 25941

18x18x8 324 16476 20782 15570 19639 14864 19989 16090 21724 17317 23460

18x20x8 360 18128 22644 17131 21398 16305 21678 17617 23523 18930 25369

18x24x8 432 20484 25389 19357 23993 18260 24090 19739 26149 21219 28208

20x20x8 400 19470 24145 18340 22817 17386 23019 18790 24982 20194 16945

20x24x8 480 21988 27132 20779 25640 19453 25566 21036 27755 22619 29945

20x28x8 560 24963 30480 23590 28804 21963 28514 23721 30922 25479 33330

20x32x8 640 27480 33340 25969 31506 23954 30909 25884 33529 27813 36149

20x36x8 720 29946 36127 28299 34140 25919 33251 28017 36077 30115 38903

20x40x8 800 32420 38904 30637 36764 27888 35575 30153 38603 32518 41631

24x40x8 960 38694 45735 36565 46878 34681 43023 37368 46538 39939 49937

28x40x8 1120 43183 50733 40808 48970 38123 47062 41095 50921 43950 54664

32x40x8 1280 48550 56318 45880 55056 42894 51900 46146 56580 49282 60656

36x40x8 1440 54344 62804 51355 61626 46254 56259 49872 60781 53194 65186

40x40x8 1600 58738 67611 55507 66608 49583 60073 53385 64916 57070 69642

BTUH Load

+35 Room +30 Room 0 Room -10 room -20 Room

Floor Usage Usage Usage Usage Usage

Dimension Sq. Ft. Avg. Heavy Avg. Heavy Avg. Heavy Avg. Heavy Avg. Heavy

Quick Selection Guide

*Heavy usage is defined as two times the average air change. Average air

changes determined by ASHRAE based on box size for 24 hour period.

42

Tips for Quick Selection Guide

Walk- In Cooler Box Load Parameter

1. 95ºF. ambient air temperature surrounding box.

2. 4” Styrene (R=16.7, K=0.24) walls/ceilling, 6” concrete slab oor.

3. Average product load with 5ºF. pull down in 24 hours.

4. BTUH load based on 16-18 hour compressor run time for 35ºF.

box (timer recommended) +20 hours for 30ºF. box.

5. See Table C for adjustment to box load for glass doors.

6. For 80ºF. ambient temp. surrounding box, deduct 12%.

7. For 4” Urethane walls+ceiling, 6” concrete slab oor deduct 12%.

8. For 10’ ceiling height add 10%.

9. For additional BTUH load for product cooling see Table A.

Walk-In Freezer Box Load Parameters

1. 95ºF. ambient air temperature surrounding box.

2. 4” Urethane (R=25, K=0.16) walls, ceiling + oor.

3. Average product load with 10 degree pull down in 24 hours.

4. BTUH load based on 18 hour compressor run time.

5. See Table C for adjustment to box load for glass doors.

6. For 80ºF. ambient air temp. surrounding box, deduct 12%.

7. For 20 hour compressor run time (light frost load) in lieu of 18

hour run time, deduct 11%

8. For 10’ ceiling height add 10%

9. For additional BTUH load for product freezing, refer to Table D

Specic Heat 10 Degree Pull down BTUH Load for Indicated

Product Above lbs of Product per 24 Hours

Freezing 500 1000 1500 2000 3000 5000

Beef 0.72 240 480 720 960 1440 2400

Pork 0.53 177 353 530 706 1060 1767

Veal & Lamb 0.76 253 506 760 1012 1520 2533

Poultry 0.79 263 526 790 1053 1580 2633

Seafood 0.80 267 533 800 1066 1600 2667

Vegetables 0.92 307 613 920 1226 1840 3067

Bakery Food 0.74 247 494 740 988 1480 2467

Beer 1 333 666 1000 1333 2000 3333

Table A

Product Cooling Loads for Walk-In Coolers

(24 hour pull down/18 hour compressor operation) 24% safety factor added to loads to allow for service.

For product pull down greater than 10 degrees, divide pull down

temperature by 10. Multiply this number by the BTUH shown on

Table A, then add to Box Load

Floor Approx. 65% R.H.

SQ FT Room Temp.

55ºF. 50ºF.

100 93 105

200 88 99

300 85 95

400 81 90

500 78 87

600 75 85

700 72 81

800 69 78

900 67 75

1000 65 73

1200 62 69

Room Loads based on continuous

operation and includes allowance

for average number of personnel,

processing equipment, etc., with

glass panel in one wall and walls

and ceiling insulated with 3” of

styrene with box located in air

conditioned area. Evaporator

should be low outlet velocity type

to avoid drafts and should be

selected for continuous operation

and not less than 30ºF. evap. temp.

Table B

Meat Cutting/Prep Room Load (BTU/HR/SQ FT of oor area)

Table C

Glass Door Loads

Box BTU per

Temperature Door

+35 1060

+30 960

0 1730

-10 1730

-20 1730

* Adjusted for 16-18 hour run time. Multiply number of doors

times door load above and add to box load.

Spec. Heat Latent Freezer

Product BTU/lb/Deg. F. Heat Temp. -10ºF. Freezer Temperature BTUH for Indicated lbs. Prod/Day

32 + 32 - BTU/lb. (F) 100 300 750 1000 1500 3000

Beef 0.72 0.40 95 29 790 2370 5925 7900 11850 23700

Pork 0.53 0.32 60 28 523 1571 3926 5235 7853 15710

Veal & Lamb 0.76 0.45 100 28 841 2524 6311 8414 12621 25240

Poultry 0.79 0.42 106 27 878 2636 6590 8787 13181 26360

Seafood 0.80 0.43 110 28 906 2719 6797 9063 13595 27190

Vegetables 0.92 0.47 130 30 1053 3159 7898 10530 15795 31590

Bakery Foods 0.74 0.34 53 20 520 1560 3900 5200 7800 15600

Table D

Product Freezing Loads for Walk-In Freezers

Freezing loads based on product entering at 40ºF. maximum.

For a specic pull down time, the product load BTU/hr. may be

adjusted by multiplying the above loads by 24 and dividing by

the specic pull down time in hours. To adjust for 0ºF. freezer

temperature, multiply the above loads by 0.97, and for -20ºF.

freezer, multiply by 1.04.

43

Rapid Load Calculator for Large Coolers and Freezers

Design Conditions: 95ºF. ambient; heavy

service; 16-hr. compressor running time;

average number of lights, motors, and

people; product load gured according

to accompanying table; product trac

calculated at 30 degree temperature

reduction for coolers, 10 degree

temperature reduction for freezers.

Note: This calculator will work equally well

for coolers and freezers, providing the room

is insulated as indicated below:

35ºF. cooler- 3” polystyrene or equivalent

30ºF. cooler- 4” polystyrene or equivalent

0ºF. cooler- 5” polystyrene or equivalent

-10ºF. cooler- 5 1/2” polystyrene or equivalent

-20ºF. cooler- 6” polystyrene or equivalent

Example: 100 x 40 x 20’ zero ºF. freezer.

Outside surface totals 13,600 sq. ft. Find

13,600 sq. ft. outside surface line at left

of graph. Follow it across to the straight

line curve. Then drop down to total load

line at bottom of graph. Total load for this

example is 224,000 BTUH. Select equipment

accordingly.

Material originated by Hugo Smith, consulting editor, Air

Conditioning and Refrigeration Business. Reprinted by permission

from the April 1968 issue of Air Conditioning and Refrigeration

Business. Copyright by Industrial Publishing Co., Division of Pittway

Corporation.

Average Daily Average Daily

Volume- Product Loads (lbs.) Product Loads (lbs.)

Cu. Ft. for Coolers for Freezers

500 - 3,000 6,200 - 8,000 1,600 - 2,000

3,000 - 4,600 8,000 - 11,000 2,000 - 2,500

4,600 - 8,100 11,000 - 17,000 2,500 - 4,000

8,100 - 12,800 17,000 - 26,000 4,000 - 6,200

12,800 - 16,000 26,000 - 33,000 6,200 - 7,500

16,000 - 20,000 33,000 - 40,000 7,500 - 9,500

20,000 - 28,000 40,000 - 56,000 9,500 - 13,000

28,000 - 40,000 56,000 - 66,000 13,000 - 17,000

40,000 - 60,000 66,000 - 110,000 17,000 - 25,000

60,000 - 80,000 110,000 - 150,000 25,000 - 34,000

80,000 - up 150,000 - up 34,000 - up

44

®

CLIMA

TE

C

ONTROL

Commercial Refrigeration Parts

™

Since product improvement is a continuing eort, we reserve the right to make changes in

specications without notice.

®

CLIMATE

C

ONTROL

Commercial Refrigeration Parts

The name behind the brands you trust.™

Heatcraft Refrigeration Products LLC

2175 West Park Place Blvd • Stone Mountain, GA 30087

Phone: 800.321.1881• Fax: 770.465.5990 • www.heatcraftrpd.com

H-ENGM 0408

Heatcraft Refrigeration Products H Engm0408 Users Manual

H-ENGM0408 EM

H-ENGM0806 to the manual 7716b0a8-f94b-403c-b113-ebbd72203962

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