1. Select a Room Temperature from 45℉ (7°C) to 50℉ (10°C). The lower temperature should focus on Hardware efficiency and the higher temperature for the combination of Hardware and People Efficiency. 2. Choose a Dew Point lower than the Meat Temperature. 3. Design ADP as low as possible. To avoid defrost stay at 32℉ (0°C) or above. 4. Design on Air velocities from 20 (0.1 m/s) to 10 FPM (0.05 m/s) and coordinate with Room Air Temperature. 5. Design Constant Fresh Air based on 15CFM/person (25.5 m~3/h.person). 6. Design Wash Down exhaust to "clear" the room at mid-shift (every 4 hours) or between shifts, unless otherwise specified by the customer. 7. In problem areas, try to get your local authorities to understand that an open flame is better than a heat exchanger. 8. Make sure your Process Room floor has an excellent drainage system. 9.Make sure the cooling coil is designed to handle the designed fresh air with low ADP's by using double fin spacing 2 FPI (First 1/3) and 3 FPI (last 2/3). 10. Use AHU -Air Handling Units - specifically designed for your system, and avoid adaptation of units not designed for this application.
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