frozen food defrost question

[ice cuber]

So all frozen food should only have one defrost? Ive noticed alot of ice or you might say frost on product and the top of the inside of the case. Most of the systems Ive looked at had four defrost. Is this too many defrost?

[condenseddave]

Case manufacturers publish recommended defrost cycles and durations.

Use those. Add as needed.....

[dirtyboy103us]

it depends on the model of case and style

HILLS web site has some cheat sheets that are very useful on how to set their particular case's up with coil temps
and discharge air temps that should be reached with
proper superheat and how many defrost per day
like a meat case looking for a 17 degree coil unless it has a short sill in front where the return is then they want a 12 degree coil ...

you have to take into account all variables also, like store temp and humidity when adjusting and the meat manager has his preference on it how cold he likes it

the tricky part comes when they call you in about a red meat case and you find it running great but his meat is turning dark on him now you have to look at the cold chain which is the cooler, cutting room
to start with

HILL'S WEB SITE http://www.hillphoenix.com/

go to information center
open data sheets and print ....put them in a book or clip board they are your guild

[dirtyboy103us]

4 defrost is way to many on a closed case freezer, meat and dairy yes this is fine

bakery freezer is the only one i've had to have 4
because of the proofer right next to it when the doors were open together high temp and humidity would rush right in to freezer had to run them at 4 hrs. intervals during working hrs. like 8am 12pm and 4pm then at 10pm to get this thing to run half way decent over nite would pull right down but it couldn't hold temp during the day because of high traffic coldest it would be is 15-25 all day

[Edited by dirtyboy103us on 12-10-2005 at 08:01 AM]

[mccool]

As suggested you need to find the OEM specs. for your particular case and start there. There are a number of things to check. Frequency of defrost, Length of defrost, Termination of defrost(could be discharge air temp. or liquid line return temp. depending on case and type of defrost) Drip Time ( amount of time before refrigeration is restored after termination) Fans, lights, anti-sweats, (should they be on/off or what) There are many variables out there. Get to know what is the norm. and what has been frankenstiened.

[matt8085]

Frost in the interior of the case most likely has nothing to do with the defrost cycle and more to do with outside air infiltration. I would check the condition of the door/frame heaters and gaskets and make sure the case is air-tight.

[condenseddave]

Originally posted by dirtyboy103us
4 defrost is way to many on a closed case freezer, meat and dairy yes this is fine

bakery freezer is the only one i've had to have 4
because of the proofer right next to it when the doors were open together high temp and humidity would rush right in to freezer had to run them at 4 hrs. intervals during working hrs. like 8am 12pm and 4pm then at 10pm to get this thing to run half way decent over nite would pull right down but it couldn't hold temp during the day because of high traffic coldest it would be is 15-25 all day

[Edited by dirtyboy103us on 12-10-2005 at 08:01 AM]

LOL. you must be relatively new in this business.:D

I've seen ice cream cases that were in such atrocious shape running in such abusive environments that 8 per day were required to prevent iceups.

Hussmann had a really sh!tty series of doors years ago that they PUBLISHED 6/day.

[shaun66]

Put a Barker cake case in sunday night, had its own clock, wants 5 defrost a day for 20 min 6th defrost for 1 hr, so they installed a clock in that will stay in sync with rack timer, to extend the 6th defrost , not gonna happen. case fets 3 a day at 40 min, why complicate it