Only read the first few posts, will finish reading this thread after I post.
You wait until the box is at temp, then adjust AEV to superheat (meaning cooling back to the compressor), need that cooling at the compressor. You adjust charge to have some subcooling. If condenser is a micro channel, only a few degrees of subcooling. If normal copper tubed condenser and/or receiver, charge to a clear sight glass.
I do a triple evac with nitro to remove non condensables.
Not rocket science at all but..We tried to a clear glass. Charging to a clear sight glass left us overcharged as the instructions state. I’ve kicked this issue back to our office. They are going to review the design. As they purchased the condenser and the actual sushi cases from different companies.
Charging to a clear sight glass [when the box is at temp?], and then saying it is over charged, tells me you are not giving us all of the information.
Seriously, been through this over and over through the years.
Try under charging the system. Maybe 3*F subcooling out of the condenser. Once the case gets to temp, then dial it in.
What does the manufacture say the suction pressure / saturation temp should be? Being a sushi case, I'm guessing there is a critical temp. In order to create a specific humidity in the case. I'm guessing raw fish wants a perfect humidity to stay fresh.
Given the point above, that is how we dial in the system.
Originally Posted by smsmechanical
Not rocket science at all but..We tried to a clear glass. Charging to a clear sight glass left us overcharged as the instructions state. I’ve kicked this issue back to our office. They are going to review the design. As they purchased the condenser and the actual sushi cases from different companies.
I do a triple evac with nitro to remove non condensables.
ReplyOriginally Posted by pecmsg
Professional Member*
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