I'm lookin at this meat case. Temp gage reads 20F. Meat man says he's not getting the longevity out of his red meat. I lean down and exhale and I can see my breath. (and by this time of the day ... that was NOT a pretty site).
I check the rack pressure. I have Seven pounds on the suction header and Fifteen upstream of the EPR on that circuit.
I checked the gang clock, four a day at 30 min each. I change that to 36min 3 times a day. 0600, 1400 & 2200 hrs.
I go back down the ladder .....(that is getting real old, REAL FAST!!!)
I pulled one of the pans and found a fan motor, running.
I run by infrared along the honey comb and find the left half with 17F discharge air. The right side is 30F discharge air!
What's on this circuit is sixteen feet of open case then an end cap of five or six feet of the same.
Tyler cases. Single level, one shelf only.
Since this sucker is 16ft long, there could be two coils under the hood or only one big one.
But what doesnt make sense is the definitive temp dif I get RIGHT IN THE CENTER between the two halves.
It was aproaching overtime and the customer wasnt gonna lose any meat over this. So I was advised to pull off and return in the AM. That's why I didnt pull the one side and inspect the whole thing.
I am thinking I either got pluged honey comb or one of two coils under there Aint Doin it's job!
What do you think?
Me .... I dont even know what all is under there.