refrigeration

Paul S_3

I have this customer who is renovating his entire deli....he has a low temp walk in box in place in the store....he plans to have a medium temp walk in installed outside behind the store...he asked if his low temp refrigeration system be used as a medium temp I believe it's a 6HP heat craft with a Copeland scroll....I told me already that I doubt it can because compressors have different operating ranges.....so can it be used for medium temp....can I use the equipment with some changes? Paul s

unclejohn

Would not recommend since the compressor would be operating at it's pull down range all the time and would most likely trip on overload.

Paul S_3

Thanks

Techman

What comp is in the freezer? If it is possible the new WIRefrig would be bigger than the WIF

aircooled81

Some changes, im sure you could piece it together.
Might want a whole new evap, but atleast the txv will likely need changing.
If you want to reuse the old sled, pull its numbers up on line or have the refrg supply house help ya. See what size box at your new setpoint will allow your old condenser to work at. Remember if your moving this outside, the constant condensing load you had inside (if it was on the walk in, in the kitchen) will likely change and adjust your load too.
If its going to be way colder and your putting this outside, you'll need some head pressure control to assist.
He'll save a buck on a condenser, you'll have some old equipment to work on. Sounds like a fair trade to me!

pecmsg

Without #'s we can only guess. Mod, Ser & Sizes

Like Little Big Man "Sometimes the Magic works Sometimes it doesn't"

Paul S_3

we are using the existing walkin box that was inside building. its 7 x 14 x 10......im purchasing all new equipment in a couple of weeks for this job....the box will have to be around 35f ..I myself have never sized refrig equipment before....I came across the Bohn quick load calculator.... its telling me around 2hp...I had the supply house run numbers there telling me 3 hp....don't want to oversize...product is some dairy and produce....insulation is 5'' thick... exposed at all sides....coldest day would be around zero ....warmest around 100....its in NYC

SWEI

What were the assumptions for frequency of access and new product weight/temp loaded?

Paul S_3

6 times per hour....3000lbs

SWEI

Both calcs used the same inputs? Hmm...

Paul S_3

Yes .....thats what i told the supply house dont know if they used it....i actually came up with 11k btus....would that be roughly 1.5 hp med temp?.....supply house told me way too small....but i know everyone oversizes

Harvey Ramer

Maybe they designed for a wet cooler.

Paul S_3

Whats a wet cooler?high humidity?

Techman

A "wet cooler" is for Fruit & Veggies that have a "thin skin,porous skin" like lettuce ,Peaches,Strawberries. A Dry WI is for a "harder skin", like Watermelon,Lemons,Cucumbers.