Commercial refrigeration guide

Commercial refrigeration guide has more than 25 years of experience maintaining and repairing commercial and industrial refrigeration systems and units. Below is a story illustrating our approach to a customers’ dilemmas, and how we address unique refrigeration needs.

Many years ago, we received a call from a local pharmaceutical company to quote the installation of a Sushi display case in their employee cafeteria. Sushi contains raw fish amongst other food stuffs and the final product must be maintained at 30°F or lower.

There was a single deck display case currently installed where the new Sushi case was to go. It was designed to operate at 35°F with multiple defrosts throughout the day. This configuration wouldn’t work for displaying sushi.

Unfortunately, there weren’t any manufacturers that had a case to fit this existing footprint either. We offered to engineer the existing case refrigeration system to maintain the required Sushi product display temperature. The freeze point of fish is typically 28°F. The air screen temperature would need to be about 25-26°F.

We replaced the 3 fan assemblies (16 watt motors w/ 5 blade fans) with larger EBM Pabst Fans featuring 3500 RPM motors and 8 blade fans. This increased the air flow and helped maintain the air screen. Next, we replaced the remote compressor with a larger, low temperature compressor and corresponding TXV using R-507 refrigerant. The water-cooled condenser was acid-cleaned and deemed to have adequate capacity for this system.

There was an HVAC supply air grille located above the case. We redirected this airstream so it would not interfere with the case air screen. A Honeywell electronic thermostat was installed to control the temperature and off-cycle defrost. The sensor was a NEMA4X installed in the return air of the case.

The basic operation of the modified case was to start-up the refrigeration at 5:00 am each morning of use. This would ensure the case was ready to load with product by 7:00 am. The local thermostat was locked in to maintain 70°F during these hours.

The case continued to operate in refrigeration mode until 3 PM each day. It would then cycle off and the related ice would melt off the evaporator coil. The fans operated continuously. The chefs knew the timeline of operation and made sure the case was unloaded each day by 3 PM.

This modified case has been inspected by the local health department for many years without 1 write-up. It continues to provide a useful point of sale display for the cafeteria.

Good engineering and a thorough project work scope by Commercial refrigeration guide provided many additional years of use and profitability for this refrigerated display case. Our ability to look at the scope of the project and generate alternative solutions saved our client the trouble of finding and fitting a new unit into their space.

Leave a Comment