Cold room calculations Product Storage Requirements Refrigeration Load Calculations Wall Heat Gain

Air Change Load

Product Load

Product Temperature Reduction Product Freezing

Product Respiration

Heat Equivalent of Occupancy Lighting Load

Miscellaneous Loads

Cooler Fan Load

Example

Product Storage Data

Page

1 2 2 2 2 2 3 3 3 3 3 4 5

K Values 'for Common Insulation Materials 7

Average Nu mber of A ir Changes per 24 hours

for Storage Roomsdue to Door Opening and Infiltration 8

Heat Removed in Cooling to Air Storage Conditions 8

Heat Equivalent of Occupancy 8

Heat Equivalent of Electric Motors 8

Allowance for Solar Radiation 9

Physical Properties of Materials 9

Equipment selection Rapid Selection Tables

10

Pipe sizing

Refrigerant Piping Selection Data Correction Factor Tables

Equivalent Straight Pipe Lengths in Metres

for Refrigerant Line Valves and Fittings Suction Line Sizes R 12

Suction Line Sizes R22

Suction Line Sizes R502

Suction Line Sizes R717 IN H3)

Liquid Line Sizes R12, R22, R502, R717 (NH3) Delivery Line Sizes R 12, R22. R502. R7l7 (NH3) Minimum Capacities to Carry Oil Up Piping Weight of Refrigerant Pipel ines

Liquid Line Subcooling

11 11

12 13 14 15 16 17 18 19 20 20

Pipe layout

Refrigerant Pipework Layout 21

Expansion Valve Phial and External Equaliser Location 24

Delivery Lines 24

Condenser to Receiver Piping 24

Liquid Line Piping 24

Suction Line - Liquid Line Heat Interchangers 25

Temperature Conversion 26

Conversion Factors 27

Whilst every care has been taken in compiling this manual, the company cannot be responsible for its interpretation.

Acknowledgements to ASH RAE Gu Ide

PRODUCT STORAG E REQUI REMENT

Table 1 shows recommended storage conditions for a wide variety of products. Most fresh fruit and vegetables are best stored just above their freezing point. Some varieties of fruit and vegetables however are susceptible to cold and freEzing injury. Commodities which are highly susceptible to injury are denoted 'A' in the Table, whilst those commodities which are moderately susceptible are denoted 'B'.

Generally, fruit and vegetables are best stored at 8595% relative humidity; but there are exceptions, such as onions, garlic and winter squash where lower humidities are required. Unwrapped fresh and frozen meat should be stored at high humidity to avoid excessive weight loss during storage.

Frozen produce temperatures are generally shown as -180 C in the Table, however it can be reckoned that food would deteriorate two to three times as slowly at -28°C and two to three times as quickly at -8°C.

Most meat and meat products are excellent for freezing, and it is difficult to detect any difference between fresh and frozen meat after freezing, provided care has been taken over freezing and thawing. Meat should be frozen as soon as possible after slaughtering and conditioning to minimise rancidity. This particularly applies to pork and bacon.

Most vegetables which are subsequently cooked, freeze well. They should however be correctly blanched prior to freezing to prevent enzymatic action which wou ld otherwise cause undesirab Ie chem ica I changes in the frozen vegetable. Vegetables which are eaten raw ate not generally satisfactory for freezing.

Many fruits are satisfactory for freezing but a suitable variety must be chosen in each case.

More detailed information regarding the storage of fruit and vegetables can be obtained through the Ministry of Agriculture Development and Advisory Services. Information about meat storage can be obtained from the Meat Research Institute.

TEMPERATURE DIFFERENCE DEG. F.

9 10 11 12 13 14 15 16

IJJ W a:: :J 1- <l: a:: w c,

2 w f-

~ Z

f<l: a:: o a,

<l: > w

I 5

80

70

6

8

9

7

TEMPERATURE DIFFERENCE DEG.C

PER CENT RELATIVE HUMI DITY AT STEADY STATE CONDITIONS

A Guide to Room Relative

Humidities for Various Temperature Differences and Evaporation Temperatures. (Based on sealed stores with steady operating conditions.'

In practice it is extremely difficult to predict, maintain or measure the relative humidity within a cold store. Many varyi ng factors such as door openings, compressor running time, condensi ng pressure, operating temperature difference, e tc., directly affect the relative humidity.

The graph indicates the relative humidities obtainable in cold stores when close control of the above mentioned variants

is achieved, and it may be used as a

guide to results obtainable in practice on commercial appli catio ns.

60

REFRIGERATION LOAD CALCULATIONS

The following loads must be calculated when assessing cooling rquirements for refrigerated cold rooms:-

1) Wail, floor and ceiling heat gain due to conduction of heat through cold room walls.

2) Air change load due to ingress of fresh air through infiltration and door opening.

3) Product load required to cool incoming product down to storage room temperature, plus where applicable

the load to freeze the product or to cater for the heat of respiration.

4) Heat equivalent of occupancy of cold room operatives.

5) Lighting load.

6) Any other miscellaneous loads imposed by other appliances operating in the cold room.

7) Cooler fan load.

All the following loads must be assessed and added together after which suitably sized equipment can be sel ected. I t is normal practice to select equ ipment so that it has enough capacity to cope with the da ily load without running continuously. This leaves time for defrosting. In the case of high temperature rooms using natural, or off cycle, defrosting, a 16 hou r running time is aimed at.

With forced defrost syste'ms, an 18 hour running time is satisfactory.

1. WALL HEAT GAIN

Wall Heat Gain K

K x A x TO

Coefficient of thermal conductivity for a specific thickness of wall w/m2 °c (see Table 2).

A TO

Total external surface area rn? Temperatu re difference across wall o C

NOTE: For cold rooms having sunlit walls the TO needs to be increased in accordance with table 7.

This allows for effects of solar radiation.

2. AI R CHANGE LOAD

Air Change Load (WI

Room Volume (rn")

(Table 4)

x

Number of Air

Changes per Day (Table 3)

Heat Removed per Cubic Metre of Air

x

86,400

The average number of air changes per day for various volumes of cold room is shown in Table 3.

The figure of 86,400 is the number of seconds in a day. This is introduced to convert from joules per day to watts.

The amount of heat to be removed in cooling a cubic metre of air from ambient down to the room condition is shown in Table 4.

3. PRODUCT LOAD

Product load can be divided into four types Product temperature reduction above freezing Product freezing

Product temperature reduction below freezing Product respiration load

3.1 PRODUCT TEMPERATURE REDUCTION

Product Load (W)

Weight of Product Loaded per Day (kg)

x

Product Temperature Reduction (OC)

x

Product Specific

Heat ( kJ/kg 0 C) (Table 1 )

86,400

3.2 PRODUCT FREEZING

Product Load (W)

Weight of Product Loaded per Day (kg)

x

Latent Heat of

Freezing (kJ/kg) (Table 1)

86,400

NOTE: It may be specified that the product is to be frozen over a period of less than a day, in which case

the load will need to be increased accordingly.

The heat load of any product packing material must be included, also any handling equipment such as trolleys.

2

3.3 PRODUCT RESPIRATION

Fresh fruits and vegetables in storage are alive, consequently their heat of respiration must be included in load calculations.

Product Load (W)

Total Weight of Product in Room (kg)

x

Heat of

Respiration (kJ/kg)(Table 1)

86,400

Table 1 shows specific heat, latent heat and heat of respiration for a wide variety of produce.

Occupancy l" Load (W)

Number of Occupants

x

Number of Hours of Occupancy

x

Heat Equivalent

per Occupant (W) (Tabie 5)

4. HEAT EOUIVALENT OF OCCUPANCY

. Operatives working in cold rooms will produce a heat load. shown in Table 5 at different cold store temperatures. The number of operatives working in the room, and hours per day that they are actually in the room differs with each application and has to be estimated on a common sense basis.

24

Miscellaneous Loads (W)

Equipment Output {WI

x

Hours of Operation

5. LIGHTING LOAD

Lighting levels vary in different stores, but when information is not available it is reasonable to assume an intensity of 10 watts per square metre of floor area. Lights would normally be operated by a door switch so the number of hours per day during which lights are on can be taken to be the same as the occupancy.

lighting Load {WI

Lighting Power (W)

x

Hours of Operation

24

6. MISCELLANEOUS LOADS

When the equipment load is intermittent calculate as follows

24

If this loadis high in relation to the others it is advisable to consider it as continuous in which case

MISCELLANEOUS LOAD Equipment Watts

7. COOLER FAN LOAD

This load is continuous and Motor Heat shown in the relevant catalogue must be included.

Running Time (hrs.)

Total Load x 24

System Capacity

THE SUMMATION OF ALL LOADS GIVES THE TOTAL LOAD; IT CAN ~E COMPARED WITH THE SELECTED SYSTEM CAPACITY TO GIVE DAILY RUNNING TIME.

3

4. Heat Equivalent of Occupancy
Heat Equivalent per Person 240W
Number of Persons
Hours of Occupancy 4
Load 240 x 1 x 4
24
5. lighti n9 Load
Lighting Power 60W
Hours of illumination 4
Load 50 x 4
24
6. Other Loads
Input 10.0W
Hours per Day Operation 6 hrs
Load 10 x 6
24
16 hr running .---,_~ 939.8
x 24
16 EXAMPLE

REFRIGERATION LOAD CALCULATION

Application

Outside Ambient Room Temperature Room Dimensions

lnternal External Room Volume Surface Area Outside Walls

Floor and Ceiling

Insulation K Value

1. Wall Load

2. Air Change Load Room Volume

Number of Changes of Ai r per Day Heat Removed per Cubic Metre of Air Load

3. Product Load

3.1 Temperature Reduction load Weight of product introducted daily

3.2 Temperature Reduction

Specifi cHeat

Load

3.3 Heat of Respiration Load Weight of all Product Stored Heat of Respiration

Load

I

Mixed vegetable storage. Product entering at 20°C. 200 kg/day 30°C 60% RH

5°C

Length 2.25m Width 2.55m Height 2.2m Length 2.4m Width 2.8m Height 2.3m 2.25 x 2.65 x 2.2m

l2.4 + 2.8) x 2 x 2.35 2.4 x 2.8 x 2

24.44m2 13.44m2

37.88m'

Total Area BOmm Foamed Polyurethane

0.24 W/m2 °c

K .24 x Total Area 37.88 x TO 25

227.3W

13.1m' 28.4 70.6 kJ

13.1 x 70,600 x 28.4

86.400

304.DW

200 kJ °c

3.6 kJ/kg"C

200 x 15 x 3600

86,400

125.0W

2000kg

10 kJ/kg day 20000 x 10,000

86,400

2~1.0W

40W

lOW

2.5

Sub Total

939.BW

1409.7W

PRELIMINARY SELECTION TO MATCH A DUTY OF 1409.7 IS K6H45 UNIT

7. Fan Input Power (K6H45) Hours per Day Operation Load

180W 16

180 x 24

16

270W

FINAL SELECTION TO MATCH THE DUTY OF 1679.7W is K6H65, TO 4.9°C

Total Load = 1679.7W

4

TABLE 1

PRODUCT STORAGE DATA

I STOA1GE !
PRODUCT I RELATIVE APP ROXIMATE HIGHEST I sPECIFIC SPECIFIC LATENT HEAT OF REMARKS
TEMP. HUMID1TY STORAGE FREEZING IHEAT ABOVE HEAT BELOW HEAT RESPIRATION
·c % LIfE POINT FREEZING FREEZING
"c kJJkg-=-C kJ/k:g de-g C kJ/kg kJ/kg/24h
MEAT AND MEAT PRODUCTS
Bacon - Fresh 1.1-4.4 85 2-6 weeks -2 1.53 1.1 68
Frozen -18 90-95 4-6 months
Beef - Fresh 0~1.1 88-92 1-6 weeks -2 3.2 1.67 231
Frozen -18 90--95 9-12 months
Ham - Fresh 0-1.1 85-90 7-12 days -2 2.53 1.46 167
Frozen -18 90-95 6·-8 months
Lamb - Fresh 0-1.1 85-90 5-·12 days -2 3.0 1.86 216
Frozen -18 90-95 8-10 months
Lard 7 90-95 4-8 months 2.09 1.42 210 I
-18 90-95 112-14 months
Livers - Frozen -18 90-95 3-4 months -2 I
Pork - Fresh 0-1.1 85-90 13-7 days 2.13 1.3 128
Frozen -18 90-95 4-6 months
Poultry- Fresh 0 85-90 1 week -2.7 3.3 1.76 246
Frozen -18 90-95 8-12 months
Rabbit- Fresh 0-1.1 90-95 1-5 days 3.1 1.67 228
Frozen -18 90-95 0-6 months
Sausaqes Fresh 0-1.1 85-90 3-12 days -2 3.72 2.34 216
Frozen -18 90-95 2-6 months
Veal- Fresh 0-1.1 90-95 5-10 days -2 3.08 1.67 223
Frozen -18 90-95 8-10 months
VEGETABLES
Artichoke Globe -0.5-0 90-95 1-2 weeks 1. ~61 3.6~ 1.88 280
Jerusalem -0.5-0 90-95 2-5 months -2.::1 I 3.47 1.84 265
Asparagus 0-2.2 95 2-3 weeks -0.6 3.94 2.00 312 11.1 A
Beans- Green 4.4-7.2 90-95 7-10 days -0.7 3.81 1.97 298 11.6
Beet- Topped 0 95 3-5 months -1.05 3.77 1.92 293 3.1
Broccoli 0 90-95 10-14 days -0.6 3.85 1.97 302 8.7 B
Brussels Sprouts 0 90-95 3-5 weeks -0.83 3.68 1.93 284 6.7
Cabbage- Late 0 90-95 3--4 months -0.89 3.94 1.97 307 1.4
Carrots- Topped 0 90-95 4-5 months -1.39 3.76 1.93 293 2.4
Cauliflower I 0 90-95 ' 2-4 weeks -0.78 3.89 1.97 307 4.5
0 90-95 3-4 months -0.94 3.81 1.93 293
Celery 0 90-95 2-3 months -0.5 3.98 2.0 314 1.9 B
Corn-Sweet 0 90-95 4-8 days -0.6 3.31 1.76 246 10.75
Cucumber 7-10 90-95 10-14 days -0.5 4.06 2.05 319 A
Endive 0 90-95 2-3 weeks -0.6 3.94 2.0 307
Garlic, Dry 0 65-70 6-7 months -0.83 2.89 1.67 207
Leeks 0 90-95 1-3 months ·-0.72 3.68 1.93 293
Lettuce 0 95 2-3 weeks -0.16 4.02 2.0 316 3.9 B
Melons-Cantaloupe 2.2-4.4 85-90 5-15 days -1.16 3.89 2.0 307 1.5
Honeydew 7-10 85-90 3-4 weeks -0.94 3.94 2.0 307 1.2
Watermelon 4.4-10 80-85 2-3 weeks -0.39 4.06 2.0 307
Mushrooms 0 90 3-4 days -0.89 3.89 1.97 302 7.2
Olives-Fresh 7-10 85-90 4-6 weeks -1.44 3.35 1.76 251 1
Onions 0 65-70 1-8 months -0.77 3.77 1.93 288 1.0 B
Parsnips 0 90-95 2-6 months -0.89 3.52 1.84 260
Peas 0 90-95 1-3 weeks -0.61 3.31 1.76 246 9.6 B
Peppers-Sweet 7-10 90-95 2-3 weeks -0.72 3.94 1.97 307 3.14 A
Potatoes-Early 10-13 90 -0.61 3.56 1.84 270 3.0
Late 3.3-10 90 -0.61 3.43 1.8 258 1.8 A
Rhubarb 0 95 2-4 weeks -0.94 4.02 2.0 312
Salsify 0 90-95 2-4 months -1.1 3.47 1.84 263
Spinach 0 90-95 10-14 days -0.3 3.94 2.0 307 11.1
Squash (Marrow) I
Summer 0-10 85-95 5-14days -0.5 3.97 314 A
Winter 10-13 I 70~75 4-6 months -0.94 3.81 295 B
Tomatoes
Mature Green 13-21 85-90 1-3 weeks -0.55 3.98 2.0 312 7.2
Ripe 7-10 85-90 4-7 days -0.55 3.94 2.0 312 4.3 A
Turnips 0 90-95 4-5 months -1.05 3.89 1.97 302 2.2 5

PRODUCT

REMARKS

STORAGE TEMP "c

RELATIVE I

HUM~IT'( 1

APPROXIMATE STORAGE LIFE

HIGHEST)I SPEClf.-le. SPECIFIC LA_TENT HEA, Of

FREEllNG HEAT ABOVE HEAT BELOW HEAT RESPIRATlmJ

POINT FREEZlNG FREEZING

"c kJ/kgVC kJjklj~C kJ/kg

FRUIT

1-6 months -1_5 3_64 1_88

1-2 weeks -1,05 3,68 1,92

2-4 weeks -0.3 3.01 1.67

5-10days -0,8 3.35 1,76

3 days -0.8 3.68 1.92

2-3 weeks I -1.8 3.64 1.88

1-2 months -0.8 2.43 1.42

2-4 months -0_.8 3.77 1.93

10-14 days -1.0 3.68 1.88

6-12 months -15,7 1.51 1.08

9--12 months 1.63 1.13

2-4 weeks -1.1 3.77 1.93

10-16 85-90 4-6 weeks -1.1 3.81 1.93

-1,1-0 85-90 1-6 months -2.2 3.60 I' 1.84

14.4-15.6 86-88 1-6 months -1.4 3.8i 1.93

0-9 85-90 3-12 weeks -0.8 3.77 I 1.92

-0.6-0 90 2-4 weeks -0,94 3.77 I1II 1, .. 9828

-1.75 0.6190-95 2-7 weeks -1.5 3,60

I 1

10-13 185-90 3-4 weeks -1.0 3,68 1.88

7.2 85--90 2--4 weeks -1.1 3,68 11 88

-o.~-o 11g99~5 ;=: :::~: =~:~31 3.68 11:88

1-0.6-0 90-95 2·-3 davs -0.6 '3.56 1.86

.6-0 90-95 5-7 days -0.8 3.85 I' 1.76

3.3 195-90 2-4 weeks I, -1.05 3,77 1.93

~ __ ~________ __ __ ~. ~I ~ ~ ~ ~ ~ J_ ~

Apples Apricots Avocados Bananas Blackberries Cherries Coconuts Cranberries Currants

Dates Dried

Figs Dried

Goosberries Grapefruit Grapes

Lemons Oranges Peaches

Pears Pineapples

Mature Green Ripe

Plums

Pomegranates Raspberries

Strawberries Tangerines

FISH

-1,1-3.3' 90

-0.6-0 90

7.2-13 85·-90

, 3_3-15 -0.6-·0

-0.6-0

0-1.7 2.2-4.4 -0.6-0

--18 or 0

0-4.4 -0.6-0

90

95 90-95

80-85 90-95 90-95 Below 75 '50-60

90-95

281 284 219 251 284 280

156 288 280

67 80 293 293 270 295 288 288 274

283 283 274

284 300 290

1.92

25.6

1.8

1,1

3.6 0.4 4.24

1,68 1.34 0.93

0.64

5.47 3.78

B- same A

A A

B B A

B B B

B

Fish-Fresh 0.6-2.0 90--95

Fish-Smoked 4.4-10 50-60

Fish-Bri ne salted 4.4-10 90-95

Fish- Mild cured -2.2-1,7 75-90

Fish-Frozen -18 90-95

Shell Fish-Fresh -1.1-0.6 j85-95

Shell Fish-Frozen -18to-29190.-95

5-15 days 6-8 months 10-12 months 4-8 months

1 6-12 months I 3-7 days 13-8 months

-2.2

-2.2

-2.2

-2.2

-2.2

-2.2

-2.2

3.26 2.93

3.18 3.18

1.74 1.63 1.72 1.72 1.74

245 213 232 232

245 277 277

I 1

OAI RY PRODUCTS

Butter

Butter-Frozen

Cheese Cream

Ice Cream Milk-Fluid

Pasteurized Condensed Evaporated

Milk-Dried Whole Milk

Non fat Eggs-shell Eggs-whole liq.

0-4.4 80-85

-18 70-85

-1.1- 1.7 65- 70

-18

-18

)0.6

4.4 IRoomtemp

I

17-13 low

7-13 low

-1.7-0 o

85-90

112 months

8-12 months

I 2-3 months

111-2 months

7 days.

several months I 1 year

I few months several months

5-6 months

I 1 year

-5.6

-5.6

-1.7

3.62

1.38 1.38 2.10

3.27 2.93

1.88

1.05 1.05 1.30 1.76 1.63

m-

242 I

207

2.51

,290 93 246

9.3 9.3

223 246

I

I

MISCE LLAN EOUS

Beer-UK

Bread

Honey

Hops

Ice

Mushroom Spawn-Manure

Grain N ursery stock Salad oil Margarine

12.2

-18 Below 10

-1.6-0

-4

1.1 10-4.4

1~-2

\2

50-60 80

75-80 75-80 185-90

160.-70

3-6 weeks 4-6 months 1 year

several months

8 months

2 weeks

3-6 months 1 year

1 year

-0.6

13.n

l.75 3.01

0.92

0.92

3.05

3.85 2.93 1.46

I

1.42

1.10

1.76

300 115 50

51

6

-2.2

-2.2

--2.2

1.34

1.29

1.05

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TABLE 3

AVERAGE NUMBER OF AIR CHANGES PER 24 HOURS FOR STORAGE ROOMS DUE TO DOOR OPENING AND INFIL TRATION

ROOM I AIR CHANGE I ROOM I AIR CHANGE I ROOM I AIRCHANGE I ROOM I AIR CHANGES
VOLUME PER 24 HRS' VOLUME PER 24 HRS VOLUME PER 24 HRS VOLUME PER 24 HRS
ABOVE O°C
2.5 70 20 22 100 9 600 3.2
3.0 63 25 19.5 150 7 SOO 2.S
4,0 53 30 17.5 200 6 1000 2.4
5.0 47 40 15.0 250 5,3 1500 1.95
7.5 38 50 13.0 300 4.8 2000 1.65
10.0 32 60 12.0 400 4,1 2500 1.45
15.0 26 80 10.0 500 3.6 3000 1.3 2.5 52 20 I 16.5 100 6.8 600 2.5
3.0 47 25 14.5 150 5.4 800 2.1
4.0 40 30 13.0 200 4.6 1000 1.9
5.0 35 40 I 11.5 250 4.1 1500 1.5
7.5 28 50 10.0 300 3.7 2000 1.3
10.0 24 60 I 9.0 400 3.1 2500 1.1
15.0 19 80 7.7 500 2.8 3000 1.05 N.B. For heavy usage multiply the above values by 2 For long storage multiply the above values by 0.6

TABLE 4

HEAT REMOVED IN COOLING AIR TO STORAGE ROOM CONDITIONS Kilo joule per cubic metre \ld/m3)

OUTSIDE AIR CONDITION

5°C D.B. i io=c D.S, II 15"C O.B.

t--'-_'-1r-7_O%RH 80%R~t! 70:,6RH 80%RH 70%RH __ 8_O'_.YoR_H-+5_O_%R_H 6_O_%R_H 50%RH 60%RH 50%RH 60%RH

! i

= = = 1~.5 1;.8 ~:.~ 2~:~ ;~:~7 ~~:~ I ~~:~ ~g ;~:~ ~~:~ ~~:: ;~25

-. i 9.6 12 22.8 26.2 29 33.5 43,7 50.5 62.1 70.6 83.9 95,4 111 127

9.1 10,9 i 2(1.8 23.3 34.4 37,9 40.8 45.4 155.9 62.9 I' 74.~ 83.7 97,4 109 1125 141

19.2 20.9 I :31.0 33.5 44,6 48.2 51.2 55.8 66.4 73.5 85,0) 94,4 i08 120 135 153

~~:~ ;~:; Ii ;~:~ :;:: ~~:~ ~~:~ ~~:~ ~~:~ I ~;:~ ~::~ I ~~7~0 ;~::6 ~;~ ~~; ~:~ ~~;

46.1 48.0 :'8.8 51,5 73.4 77.1 80.4 85.3 96.6 104,0 117.0 127.0 141 154 171 189

~ _25°C 55.1 57.1 68.0 70.8 82.9 86.8 90.1 95.1ili07.0 114.0 127.0 137.0 152 165 1183 201

~ =;~:~ ~~:~ ~~:; I ~~:; ~~:~ I ;~~o ~~:.o ~~o~o ;~~:~ ;;~:~ ;~~:~ ;;~:g ~:~:g ~~! ~~~ I ;~; ;;~

1.-"'......L..-_4_O_o L_' ....._8_3_.3 8_5_.4.......J"--.9'_,. _1 __ 1_00_~1_1_3._0_1_1_7._0--+--_1 2_1_.0 __ 1_26 . .o 13 .. 8 __ .O __ 14_7_.0 ........ _1_51_.0_._1_7_1._0-'--_18_7 __ 20_1_..__2~20 __ 2_3_1 _.

30DC D,B.

50%R H 60%R H 5O%R H 60%R H

-20°C

TABLE 5

HEAT EQUIVALENT OF OCCUPANCY

HEAT EQUIVALENT PER PERSON

ROOM TEMPERATURE =c

TABLE 6

HEAT EQUIVALENT OF ELECTRIC MOTORS

lOoe 5°C oOe

-5°C _1Ooe -15°C

-20oe

-25°C

210 W 240 W 270W 300W 330 W 360W 390W 420W

LOAD FACTOR MOTOR LOSS FACTOR
PER UNIT WATT PER UNIT WATT
MOTOR RATING IN REF. SPACE OUTSIDE REF. SPACE
50W _ 375W 1.67 1
375 IN _ 2.2 kW 1.45 1
2.2 kW _ 15 kW 1.16 i 8

TABLE 7

ALLOWANCE FOR SOLAR RADIATION °c

To be added to T.O. in wall heat gain calculation to compensate for sun effect. Not to be used for air conditioning design. I

Dark coloured surfaces such as slate roofing, tar 4.4

roofing, black paints.

11

TYPE OF SURFACE

East Wall South Wall West Wall Flat Roof

2.8

4.4

Medium coloured surfaces, such as unpainted wood, 3.3

brick, red tile, dark cement, red, grey or green

paint.

2.2

3.3

8.3

Ught coloured surfaces such as white stone, coloured 2.2

cement, white paint.

1.0

2.2

5

TABLE 8

PHYSICAL PROPERTIES OF MATERrALS

Specific
PRODUCTS Density Heat
kg/m3 kJ/kg deg C
Aluminium 2672 0.96
Bakelite laminated 1376 1.46
Brass 8544 0.38
Brickwork 1920 0.84
Concrete 1952 0.67
Copper 8832 0.38
Cork - Baked slab 112 2.05
Glass - Crown 2544 0.75
Flint 3936 0.50
Pyrex 2240 0.84
Ice 896 2.05
fron - Grey Cast 7056 0.42
Wrought 7744 0.46
Lead 11328 0.12
Nickel 8880 0.42
Paper 928 1.34
Polythene 958 2.3
Polystyrene 1048 1.26
Rubber 1504 2.00
Steel 7808 0.50
Tin 7328 0.21
Wood - Fir 400 2.72
Oak 752 2.39
Pine 544 2.80
Zinc 7088 0.38 9

T,6.BLE9
RAPID SELECTiON TABLES
+2°C COLD ROOM
OUTSI DE ROOM INSIDE ROOM ROOM TOTAl. COOLEA
DIMENSIONS DIMENSiONS VOLUME LOAD SELECTION
mLxWxH mLxWxH ",3 W
~--- ----
1.2)(1.6x2.15 1.05 x '1,45 x 2.0 3.0 700 SU21
1.2 x 2.0 x 2.15 1,05 x 1.85 x 2.0 3.9 770 SU28
1.6 x 1.8 x 2.15 1.45 x 1.45 x 2.0 4.2 800 SU28
1.6 x 2.0 x 2.15 1,45 x 1.85 x 2.0 5.4 915 SU28
1.6 x 2.~ x 2.15 1.45 x 2.25 x 2.0 6.5 1000 SU35
2.0 x 2.0 x 2.35 1.85 x 1.85 x 2.2 7.5 1100 SU35
2.0 )( 2.4 x 2.35 1.85 x 2.25 x 2.2 9.2 1140 SU35
2.4 x 2.4 x 2.35 2.25 x 2.25 x 2.2 1l.1 1230 SU35
2.4 x 2.8 x 2.35 2.25 x 2.65 x 2.2 13.1 1420 K6H45
2.4 x 3.2 x 2.55 2.25 x 3.05 x 2.4 16.5 1620 K6H45
2.8 x :'1.2 x 2.55 2.65 x 3.05 x 2.4 19,4 1720 K6H46
2.8 x 3.6 x 2.55 2.65 x 3.45 x 2.4 22.0 '!840 K6H45
3.2 x 4.0 x 2.55 3.05 x 3.85 x 2.4 28.2 2100 K6H65
3.2 x 4.4 x 2.95 3.05 x 4.25 x 2.8 76.3 2360 K6H65
3.2 x 5.2 x 2.95 3.05 x 5.05 x 2.8 43.1 2910 K6H85
3.6 x 5.6 x 2.95 3.4~1 x 5.45 x 2.8 52.6 3210 K.6HB5
3.6 x 7..2 x 2.95 3.45 x 7.05 x 2.8 68.1· 3670 K6H85
- -15°C COLD ROOM
.... ~~- .... -- -~-
1.2 x1.6 x 2.15 1.05 x 1.45 x 2.0 3.0 760 SUZ26
1.2 x 2.0 x 2.15 1.05 x 1.85 x 2.0 3.9 820 SUZ26
1.0 x 1.8 x 2.15 1.45 x 1.45 x 2.0 4.2 920 suzsa
1.6 x 2.0 x 2.15 1.45)( '1.85 x 2.0 5.4 980 SUZ32
1.6 x 2.4 x 2.15 1.45 x 2.'2~) x 2.0 6.5 1080 SUZ32
2.0 x 2.0 x 2 .. 35 Ul5 x '1.85 x 2.2 7.5 1160 SUZ32
2.0 x 2.4 x 2.35 1.85 x 2.25 x 2.2 9.2 1320 K6L45
2.4 )( 2.4 x 2.35 2.25 x 2.25 x 2.2 11.1 1440 K6L45
2.4 x 2.8 x 2.35 2.25 x 2.65 x 2.2 13.1 1540 , K6L45
2.4 )( 3.2 x 2.55 2.25 x 3.05 x 2.4 16.5 noD K6L45
2.8 x 3.2 x 2.55 2.65 )( 3.05 x 2.4 19.4 1820 K6L65
2,8 x 3.6 x 2.55 2.65 x 3.45 x 2.4 22.0 1960 K6L65
3.2 x 4.0 x 2.55 3.05 x 3.85 x 2.4 28.2 2240 K6L65
3.2 x 4.4 x 2.95 3.m; x 4,25 x 2.8 36.3 2490 K6L65
lii x 5.2 x 2.95 :l05 x 5.05 x 2.8 43.1 3050 KGL85
x 5.6 x :7.95 3.45 x 5.45 x 2.8 52.6 3370 K61120
x 7.2 x 2.95 3,45)( 7.05 x 2.8 68.1 3990 K6L120
. -" -_25°C COLO ROOM
---"".,--
1.25 x 1.65 x 2.2 1.05 x 1.45 x 2.0 3.0 850 SUZ32
1.25 x 2.05 x 2.2 1.05 x 1.85 x 2.0 3.9 920 SUZ32
1.65 x 1.65 x 2.2 1,45 x 1..45 x 2.0 4.2 960 SUZ32
1.65 x 2.05 )( 2.2 '1.45 x 1.85 x 2.0 5.4 1130 K6L45
1.65 x 2.45 x 2.2 1.45 x 2.25 x 2.0 6.5 12:'0 K6L45
2.05 x 2.05 x 2.4 1.85 x 1.85 x 2.2 7.5 1310 K6l45
2.05 x 2,45 x 2.4 1.85 x 2.25 x 2.2 9.2 1370 K6L45
2,45 x 2.45 x 2.4 2.25 x 2.25 x 2.2 11.1 1490 K6L45
2.45 x 2.85 x 2.4 2.25 x 2.65 x 2.2 13.1 1590 K6l45
2,45 x 3.25 x 2.6 2..25 x :3.05 x 2.4 16.5 1770 K6L65
2.85 x 3.25 )( 2.6 2.65 x 3.05 x 2.4 19,4 1890 K6l65
2.85 x 3.65 x 2.6 2.65 x 3.45 x 2.4 22.0 2030 K6L65
3.25 x 4 .. 05)( 2.6 3.05 x 3.85 x 2.4 28.2 2300 K6l65
3.25 x 4.45 x 3.0 3.05 x 4.25 x 2.8 36.3 2840 K6L85
3.25 x 5.25 x 3.0 3.05 x 5.05 x 2.8 43.1 3110 K6L85
3.65 x 5.65 x 3.0 3.45 x 5.45 x 2.8 52.6 3430 K6Ll20
3.65 x 7.25 x 3.0 3.45 x 7.05 x 2.8 68.1 4060 K6U20
10
~ SELECTION DATA

AMBIENT INSULATION THICKNESS PRODUCT LOAD

30°C 60% RH

FOAMED POLYURETHANE

75mm

16 kg PER CUBIC

METRE PER DAY COOLED THROUGH 6°C

PRODUCT SPECIFIC HEAT 3.6 kJ/kg deg C

LIGHTING LOAD 10W/m2 FLOOR AREA

RUNNING TIME 16 HOURS

SELECTION DATA

AMBIENT INSULATION THICKNESS PRODUCT LOAD

30°C 60% RH

FOAMED POLYURETHANE

75 mm

16 kg PER CUBIC

METRE PER DAY COOLED

THROUGH 6°C PRODUCT SPECIFIC HEAT 1.8 kJ/kg deg C LIGHTING LOAD 10W/m" FLOOR AREA

DEFROST HEAT RECKONED AS 50%

OF HEATER LOAD FOR 2 HOURS PER DAY

RUNNING TIME 18 HOURS

SELECTION DATA

AMBIENT INSULATION THICKNESS PRODUCT LOAD

30°C 60% RH

FOAMED POLYURETHANE

100 rnm

16 kg PER CUBIC

METRE PER DAY COOLED

THROUGH 6°C PRODUCT SPECIFIC HEAT 0.18 kJ/kg deg C LIGHTING LOAD 10W/m'2 FLOOR AREA

DEFROST HEAT RECKONED AS 50%

OF HEATER LOAD FOR 2 HOURS PER DAY

RUNNING TIME 18 HOURS

REFRIGERANT PIPING SELECTlON DATA

The tables of refrigerant piping selections are based on the following conditions:-

Liquid temperature entering evaporator 38°C

Condensing temperature 40°C

Suction temperature for liquid line and delivery line selection

tables -15°C

The selection should give the following maximum refrigeram equivalent temperature drops in the lines.

Suction and del ivery lines (a)R12, R22, R502 (b) R717(NH3).

Liquid lines R12, R22, R502, R717(NH3)

O.6°C

The columns headed CIR on the liquid line charts are recommended sizes for condenser to receiver connections. They will give a maximum refrigerant velocity of 0.5 m/s. On all the tables the figure shown in the WATTS column represent the evaporator duty at the specified conditions. For any other conditions, the system evaporator duty must be multiplied by the relevant correction factor before using the table.

CORRECTION FACTOR TABLES 1.

TABLE 10 Suction Line Sizes LIQUID TEMPERATURE
TO EVAPORATOR -c
20 30 40 50 60
CORRECTION R 12, R22, R502 0.83 0.92 1.02 1.13 1.26
FACTOR R717 (NH3) 0.92 0.97 1.02 1.06 1.09 2.

TABLE 11 Delivery Line Sizes (a) R 12, R22, R502

LIQUID TEMPERATURE °c
-
20 30 40 50 60
--
o 5 1.22 1.04 0.90 0.81 0.73
a
<lJ -5 1.27 1.09 0.91'1 0.85 0.78
'-
~
.... -15 1.33 1.14 1.0 0.89 0.82
CO
c: ,_
o <lJ -25 1.39 1.19 1.05 0.94 0.87
._ D..
tJ E
~ <lJ -35 1.46 1.26 1.12 1.0 0.93
(/)r 3.

TABLE 12 Liquid Line Sizes (a) R12, R22, R502

LIQUID TEMPERATURE -c
20 30 40 50 60
u 5 0.77 0.84 0.93 1.05 1.18
a
QJ -5 0.79 0.87 0.98 1.10 1.24
'-
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..., -15 0.82 0.91 1.03 1.16 1.31
CO
c ,_
o w 0.86 0.95 1.07 1.21 1.36
._ D.. -25
tl E
:J QJ -35 0.91 0.99 1.15 1.28 1.45
(/)r (b) Ammonia R717(NH3)

LIQUID TEMPERATURE aC
20 30 40 50
u 5 1.35 1.12 0.92 0.78
°
<lJ -5 1.42 1.18 0.96 0.80
.....
~
..... -15 1.48 1.23 1.00 0.82
ro
c: .....
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._ D.. -25 1.54 1.27 1.03
tl E
::J Q} -35 1.58 1.30 1.06 0.86
t.nr (b) Ammonia R717(NH3)

LIQUID TEMPERATURE -c
20 30 40 50
u 5 0.87 0.89 0.98 1.05
a 0.88
<lJ -5 0.94 1.00 1.07
l-
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N- Q) W
0- ~
!!).o I
OC~
. ... I
Q) N 0 (f) l-
N .... 1-- (!)
ui ccg z z
_j u, « w
CO N C 0:: -'
<t: ..... 0 ill l-
I- OC''::; 0 Z
o
CI) Q) a: w
w t LI.. ' N _j
NO N -<
W a:
-u >
CI» 0::
-
w.o :::l
z> a
_ ..... w
...J :J I _j
0
> ... «
0 I- I-
e: ..... 0
UJ (1J I
> ... I-
0
..J~ I
UJ >
0, UJ
> N
a. cc:
....
:J I
2: ~
I 18

_.
0 0 0 0 0 0 0 0 0 0 LO I.D LO LO 0 0 I.D LD N N N
to ~ ~ ~ ~ e-e- ~ ~ ~ ~ ~ ~ ~ ~ N N N N C'0 C'0 C'0
0 0 0 0 0 0 0 0 0 0 LO LO LD L0 0 0 0 LD LO N N
<:T c-r- ~ ~ ~ ~ ~ ~ ,- ~ ~ ~ ~ ~ N N N N N C"l C"l
0 0 0 0 0 0 0 0 0 0 0 LO LD LD L.O 0 0 L.O L.O N N
M ~ ~ r- ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ N N N N C'0 (Y)
0 0 0 0 0 0 0 0 0 0 0 0 L0 LD LD LD 0 0 LD LD N
N r- ~ ~ ~ ,..... ~ r- ~ ~ -c-v- ~ ,- ,- ,..... ~. N N N N C'0
0 0 0 0 0 0 0 0 0 0 0 0 0 0 L.O LD 0 0 0 LD LD
.... ,..... ,-- ,..... ,..... ,..... ~ ,..... ~ ...- ,..... ~ ~ e-e- ,..... ~- N N N N N
0 0 0 N N N N LD LD CX) CD N N CX) CXJ co LD LD 0 0 0
l!'l '-'_ ,..... ,..... ...- ~ ~ ,..... ,..... ,..... e-r- N N N N N C'0 C'0 <r =r LD
0 0 0 N N N N N LO CX) CX) N N N CD CD CXJ LD 0 0 0
o:;t r- e-e- e-e- ~ e-e- e-e- ,..... e-r- e-e- ,..... N N N N N N C'0 7 <::t LO
0 0 0 0 N N N N L.O LD CD CX) N N CXJ CD CX) LD LO 0 0
M ,..... e-r- ,..... ,..... r- ,..... ,..... ,..... ,..... ,..... ,..... N N l'l ("'-I N (Y) (Y) 7 7
0 0 0 0 0 0 N N N LO LO LD co co N N co OJ LO 1.O 0
N ,..... ,..... r- .-- ~ ~ ,..... ,..... ,...... ,..... ,..... ,..... c-e- N N N N (Y) (Y) 7
0 0 0 0 0 0 0 N N N LD Lf) LD OJ co N N co CD LD LD
.- ~ ,..... ~ ~ ,..... ~ ,..... ~ ,..... ,..... ,..... ,..... ,..... ,..... N N N N (Y) (Y)
-
0 0 0 0 N N N N LO io CD CD N N CXJ co co to io 0 0
L!) ~ ~ ~ ,..... e-r- ~- e-e- ~ e-r- ~- ~ N N N N N (Y) (Y) <r 7
0 0 0 0 0 N N N io ID co OJ OJ N CD OJ CXJ LD in 0 0
o:;t e--r- ~ ~ ,..... ~ ~ ,..... ,..... ~ ~ ,..... ~ N N N N (Y) (Y) <r <r
:1 0 0 0 0 N N N N LO io co CX) N N OJ CXJ LO Lf) 0 0
~ e-e- ~ ,..... ~ e=-- ,..... ,..... ,..... ~ ,..... e-e- N N ('I N C'0 C'0 7 <r
0 0 0 0 0 l"-.J N N to L0 L.o CXJ CXJ N N co CXJ LD LD 0
N ,..... e-e- ~ ~ ,.- e-e- e-e- ~ ,..... e-e- ~ ,..... ~ N N N N (Y) (Y) 7
0 0 0 0 0 0 0 0 N N N L.O L.O LD co CD N co co LD 0
,...... ,..... ,- e-e-- r- ,..... ,..... e--e- ,..... ,..... ,- ,- ,- ,..... ,- ,..... N N N (Y) 7
0 ('-J C'J N N N UJ LD CD N ('I CX) CX) CXJ LD LD LO 0 0 0 LO
to ~ ~ e-e- ,..... ~ ,- ~ ,..... N N N N N (Y) (Y) (Y) <r LD LD CD
0 0 N N N N LD LD CXJ CXJ N N OJ CXJ LO LO LO 0 0 0 LO
o:;t ~ ,- r- ,- ~ ~ ,..... ,..... ~ N N N N (Y) (Y) (Y) <r LO L.O CD
0 0 N N N N LO LO LO co N N (" CD CD LO 1.O 0 0 0 0
M ,..... ~ .- ~ ,..... ,..... ~ ,..... .-- N N N N N (Y) (Y) .q <::t LO LO
0 0 0 N ("'-I N N N LD LO CD C'J N N CD CD LO LO 0 0 0
N r- ,..... ~ ~ ,..... ,..... ~ ~ e-e- ~ "I N N N N (Y) (Y) 7 <:t LO
SI 0 0 0 0 N N N N LO LO OJ co N N CX) co LO LO 0 0
~ ~ ,..... ,..... e-e- ,..... ~ ~ ~ ,- ~ c-r- N N N N (Y) (Y) 7 7

(j) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
I- a 0 a 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
I- co 0 N LD 0 LO 0 LD 0 0 0 0 0 0 0 0 0 0 0 0
« ~ ,..... ,..... N N (Y) <::t CD co 0 N LO 0 LO 0- LO 0 c5 0
? r- e-r- ~ N N (Y) 7 <.0 co 0
-"" ~ MINIMUM CAPACITIES TO CARRY Oil UP PIPING - CAPACITIES ARE IN KW . R 12 Syction Lines

~.-----.-----~-----------

Pipe Size EVAPORATING TEMPERATURE °c

-35 -25 -15 -5 5

TABLE 20

J

mm

12 0.24

15 0.46

18 0.70

22 1.08

28 1.95

0.28 0.33
0.53 0.63
0.817 0.95
1.27 1.48
2.29 2.67 0.38 0,44 0.73 0.83

L 11 1.26

1.72 1.96

3.12 3.53

35 3.51 4.15 4 . .83 5.6'1 6.37

32 4.43 4.72

5.72 6.61
8.74 10.2
16.72 19.4
31.4 36.6
45.5 56.4
96.9 112
166 193
252 294 7.51 11.6 22.0 J~ '1.5

40 6.37 7.51

50 12.2 14.3

65 23.0 27.1

80 35.3 41.7

100 70.7 83.2

125 122 142

150 184 217

64.0 I

~~: J

3?2_ .

---~---------------------

R22 Suction Lines

Pipe Size EVAPORATING TEMPERATURE °C
mm -35 -25 -15 -·5 5
--
12 0.36 0.42 0.48 0.55 0.62
15 0.68 0.80 0.92 1.05 1.19
18 1.04 1.2'j 1.40 1.60 '1.81
22 1.612 1.87 2.16 2.48 2.78
28 2.92 3.38 3.91 4.47 5.04
35 5.26 6.12 7.07 8.1 9 .. 13
32 6.96 8.1 9.35 10.7 12.1
40 9.5 11.1 12.8 14.6 16.5
50 18.2 21.2 24.5 28.0 30.9
65 34.2 40.0 46.1 52.7 59.6
80 52.9 61.5 71.0 81.4 91.6
100 105 123 141 162 ·183
125 181 210 243 278 314
150 275 319 369 423 477
-- '~

I

""

I

R12 Delivery Lines
r Pipe Size EVAPORATING TEMPERATURE °C
mm --35 -25 -15 --5 5
12 0.50 0.53 0.56 O. 6 0.64
15 0.95 1.0 ·'.08 1.15 1.22
18 1.44 1.52 1.63 1.74 1.85
22 2.23 2.36 2.53 2.70 2.87
28 4.01 4.23 4.56 4.86 5.16
35 7.28 7.6 8.15 8.69 9.23
32 9.61 10.2 10_9 11.8 12.4
40 13.1 13.9 14.9 15.9 16.9
50 25.1 26.6 28.6 30.5 32.2
65 47.2 50.0 53.5 57.2 60.7
80 72.7 77.2 82.6. 88.3 93.8
100 145 154 165 176 187
125 249 264 283 302 321
150 378 401 430 459 488
'----
R22 Delivery Lines
pip-e Size-·r;VAPORATiNG TEMPERATURE DC
mm --35 -25 -15 ~5 5
12 0.68 0.72 0.77 0.82 0.87
15 1.29 1.37 1.47 ·1.56 1.66
18 1.96 2.08 2.22 2.33 2.52
22 3.05 3.25 3.46 3.68 3.92
28 5.48 5.82 6.20 6.61 7.03
35 9.78 10.4 11 .1 11.8 12.6
32 13.1 13.9 14.9 15.9 16.8
40 17.9 19.0 20.3 21.7 23.0
50 34.3 36.3 38.7 41.3 44.0
65 64.5 68.4 73.0 78.0 82.6
80 99.4 105 113 120 127
100 198 211 225 239 255
125 340 361 385 411 437
150 517 549 586 624 664 Liquid Temperature DC 20

30 40

--~

50 60

0.89 0.80

Correction Factor 1.16 1.07 0.98

--

TABLE 21

WEIGHT OF REFRIGERANT IN PIPELINES DURING OPERATION R12, R22, R502, R717 (NH3) - kg per 100 METRES

R12

Rn

.04 .115 .230 .385 .578 .764

1.33 1.95 2.82 5.02

I .056 .093 .140

7.13 .421 .038

13.8 .818 .073

23.3 1.38 .123

41.9 2.48 .221

66.5 3.94 .35'1

116 6.85 .611

157 9.29 .829

2[,1 15.2 1.33

422 25 i 2.23

134.5 58.7

189.6 128

.033 .098 .195

.326 A90 .648

1.13 1.65 2.39 4.26

.131 .255 .429 .773

1.23 2.13

2.89 4.64 7.79

10.7 18.3 27.9 40.0

0.42 .044 .064 .090 .125 .169

0.84 .087 .127 .180 .249 .338

lAO .145 .212 .300 .417565

2.10 .218 .318 .451 .625 .848

VB .289 .420 .597 .8TI 1.12

4.85 .504 .735 1.04 i.44 1.96

7.10 .737 1.07 1.52 2.11 2.86

10.2 1.06 1.55 2.20 3.05 4.14

18.2 1 .90 2.77 4.13 5.43 7.36

.0~8 .023 .047 .079 .119 .157 .275 .402 .581

1.03

R502

·-35

.015

.058 114 .191 .344 .547 .95

.166 .279 .502 .797

1.39 1.88 3.01 5.06 6.99

11.9 18.1 26.0

e Suction Line et "0 -IT>

_~ Q.} gvapcra tor Temps. "c :J 11> .~ OJ

~~ 3~ ~~

mm O...J -35 -25 -15 -5 5 O...J -35 -25 -15 -5 5

~~~----4-~'~--~--~~------~-------+---~----4-------------------------4

Pipe Dlarn

6 2,0

10 5.86

12 11.7

15 19.6

1 B 29A

22 38.8

28 67.7

35 99.1

42 I 143 54 255

.09 .25 0.51 0.85

1.28

1.691

2.95

4.32 6.25

11.1

.032 .047 .068

.062 .092 .133

.104 .155 .224

.188 .280 .403

.298 .444 .640

I 5.58 .518.772 1.11

7.561' .703 1.05 1.51

121 1.13 1.58 242

20:4 I! 1.89 2.82 4:06

28 2.61 3.89 5.61

100 1095 47.7 4.44 6.61 9.53

125 1672 72.3 I 6.78 10.1 14.6

150 2395 104 9.71 14.5 20.8

~~=--~=-~.===========

8 7.87

10 '15.3

15 25.7

20 46.3

25 73.5

32 128

40 173

SO 278

65 467

80 644

.343 .666 1.12 2.02

3.20

.012 .035 .070 . i 18 .177 .234 .409 .598 .865

1.54

.017 .05) .102 .170 .256 .338 .590 .862

1.25

2.22

13.3 20.4 29.2

.026 .070 .142 .238 .358 .473 .826

1.21

1.75 3.11

.096 .148 .313 .565 .896

1.56 2.11 3.39 5.69

7.85

1.81 5.31 10.6 17.7 26.6 35.1

61.311

89.7 130

231

583

992 1515 2169

0.10 0.31 0.62 1.05 i .57 2.08 3.63 5.31 7.67

13.7

i 3.08

I 5.2d

18.00 11.4

.009 .D28

.185 .324 .474 .685

1.22

.915 1.24 1.99 3.34 4.61 7.84

12.00 17.1

Suction Line at

c Evaporator-Temps.. C

.014 .042 .084 .140 .210 .278 .485 .710

1.02 1.82

.056 .109 .184

.080 .156 .262 .473 .750

1.30 1.77 2.83 4.76 5.57

11.2 17.1 24.4

.02 .058 119 .200 .300 .396 .691

1.01 1.46 2.60

1,83 2.48 3.98 6.68 9.22 15.7

23.9 34.3

.029 .084 .167 .280 A20 .555 .970

1.42 2.05 3.65

.113 .219 .368 .663

1.05

.155 .301 .506 .912

1.45 2.52 3.41 5,47 9.19

12.7 21.5 32.9 47.1

.Suctton Line at

331

.526

NH3

5

--~----.------------~---+----~------ __ --------------~

0.14

.563! 1.09

1.84 3.31 5.26 9.15

12.4 19.9 33.4

1.29 !2.06 I 3.47

14.79 8.14

112.4 17.8

12 10.9

15 18.3

18 27.5

22 36.3

28 63.4

35 92.8

42 134

54 239

8 7.37

10 14.3

15 24.1

20 43.4

25 I 68.8 32 120

40 162

50 260

65 437

80 6C)3

100 1025 125 1566 150 2243

46.1 78A 120 171

o Evapor aror Temps. C_

-25

.02

,085

.235 .395 .712

1.13 1.97 2.67 4.27 7.18 9.90

16.8 25.7 36.8

-15

.03

.121

.168 .326 .548 .987

1.57 2.72 3.69 5.92 9.95

13.7 23.3 35.6 51.0

-5

.043

1.34

2.12 3.69 5.01 8.02

13.5 18.6 31.6 48.3 69.2

.058

.227 .441 .743

3.63 .07 7.05 .145

11.9 .244

21.4 .440

33.9 .699

59 1.22

80 1.65

128 2,64

215 1I.44

298 6.12

505 10.4

772 15.9

1106 22.8

>"'

• ~ a.>

-c:

Q) .-

o...!

.016· .030 .047 .082 .111 .179 .300 414 .704

1.07 1.54

-35

.005

.014

2.46

Suction Line at

Evaporator Temps. "c .

-25

.008 .016 .026 .047 ,054 .131 .178 .285 .479 .661

1.12

1.00 1.70 2.60 3.73

-15

.012 .024 .040 .072 .114 .199 .270 .433

.727

1.07

--5

.018 .035 .059 .106 .168 ,292 .396 .635

.025 .049 .083 150 .238 A15 .562 .801

1.51 2.99 3.55 5.42 7.77

TABLE 22 LIQUID LINES

Amount of subcoolmg required to compensate for liquid lifts Amount of subcoolinq required IS expressed as °C per metre of lift.

1.72

1.47 2.50 3.82 5.47

20

~F R !G E._R_A_N_T +- L_IQ_U __ I D_TE MPE._R_A_T_U_R_E_o_C ~

R12 R22 R502 AmlTIonia

0.818 0.466 0.475 0.217

0.650 0.364 0.370 0.168

0.523 0.293 0.298 0.135

0.423 0.241 0.245 0.106

0.345 0.202 0.197

I

I

1

REFRIGERANT PIPEWORK LAYOUT (a) Suction Lines

Suction lines should be arranged so as to prevent:-

(1) Oil or liquid carryover from evaporator affecting expansion valve phial. (2) Oil trapping in an idle evaporator in a multiple installation.

(3) Refrigerant flow from one valve in a multiple installation affecting the phial of another one. (4) Liquid drainage into compressor.

~-------------------~

(a) Compressor above evaporator

The trap ensures that liquid refrigerant and oil drain away from expansion valve phial. Make trap as short

J as possible to minimise the amount of oil.

-
I 1111,' I
I I
I
i I I I Iii/I
~
L.J ~ (b) Compressor below evaporator

The loop prevents liquid from draining back to compressor. This can be eliminated if system has automatic pump down.

I I

: .. ..

(e) Multi-section evaporator Compressor below

Flow from upper evaporator can not affect valve phial of lower evaporator.

21

(dl Multi section evaporator, Compressor above Fit double pipe riser if necessary.

(e) Multiple evaporators at different levels, Compressor above

The inverted traps at the main suction prevent oil drawing into an idle evaporator.

I I LJ ..

(f) Multiple evaporators at different levels, Compressor below Eliminate loops if automatic pump down is used.

22

I

1

.J I

«"'

l

(g) Multiple evaporator at the same level

-.......-....... <,

' . ..,,-

.~"

r I

\

I I I I I

+

Compressor Below

No pump down

Compressor Below

Automatic pump down

HORIZONTAL SUCTION LINES SHOULD BE PITCHED TOWARDS COMPRESSOR DOUBLE PIPE RISER

Table 21 gives minimum loadings on suction and delivery lines, to ensure oil return up vertical piping. Should there be a possibility that under partial loading, the capacity of the pipeline is too great to return the oil, then a double pipe riser should be installed.

The double pipe riser consists of two risers of different diameters, operating in parallel, with an oil trap between the two legs. The capacity of the risers should be such that the combined capacity is equal to the maximum system load and the capacity of the smaller risers should be sized so as to return oil under minimum load conditions.

Under part load conditions the gas will pass up both risers until such times as the trap fills with oil. Gas will then only go up the small riser. On return to full duty, the pressure drop up the small riser will be so great that the oil in the trap will be forced up the large riser by the pressure difference across it. It will flow

into the main suction and the system is now back to normal operation.

23

EXPANSION VALVE PHIAL AND EXTERNAL EQUALISER LOCATION

It is essential that the expansion valve phial is correctly located, to enable the valve to control correctly. It should be located so that it is not influenced by any chilled oil droplets, or liquid refrigerant carryover from the coil. This implies that it must be located out of the path normally taken by such influences. The

external equaliser connection, where fitted, should normally be located a few inches downstream of the phial, rather than upstream. This eliminates the effect of any leakage of liquid refrigerant from the valve along

the equal iser line.

.-

Q

Phial

POSi.t.ion on pipe

DELIVERY LINES

Delivery lines should be selected for a practical pressure drop, but must not be oversized to the extent where oil wil] not be carried up delivery line risers. If the system is to operate under partial load, and designing delivery lines to carry oil up riser at minimum loading means that pressure drop would be excessive

under full load, then either an oil separator or a double pipe riser should be fitted.

w.benever the condenser is located above the compressor, the delivery line should loop towards the floor, irr.mediately after the compressor, before rising to the condenser. This prevents any refrigerant which has condensed in the delivery line from draining back to the compressor head.

Horizontal pipes should be pitched in the direction of flow to help circulate the oil around the system.

If the condenser is located in a position where the ambient can be higher than at the compressor, a check valve shou I d be installed in the del ivery line close to the condenser to prevent refrigerant boiling off in the condenser and condensing in the delivery line and compressor during the off

cycle.

CONDENSER TO RECEIVER PIPING

Liquid piping from condenser to receiver should allow free draining of liquid. Pipe runs should be as short as possible, and sized for a maximum of O.5m/s refrigerant velocity. Pipes should be pitched towards the receiver with a minimum slope of 20mm per metre.

LIQUID LINE PIPING

Liquid lines must be sized for a practical pressure drop and precautions must be taken to prevent flash gas forming.

Liquid lines normally run through areas which are cooler than the liquid, so flashing due to heat gain in the

. liquid line and should present no problems.

Liquid leaving air cooled condensers normally has about 3°C subcooling, so provided pressure drop due to friction is not excessive and there is only a small liquid lift, then the liquid should arrive at the expansion valve slightly sub-cooled.

If however, there is a large lift, then the liquid has to have additional sub-cooling either by fitting a sub-coolinq section at the condenser or by installing a suction line/liquid line heat exchanger.

24

SUCTION LINE - LIQUID LINE HEAT INTERCHANGERS

The advantages of incorporating a suction line/liquid line heat exchanger are as follows:-

1. Subcooled liquid

I

a) Eliminates flashing in liquid line caused by excessive pressure drop due to friction or liquid lift.

b) Reduce amount of flash gas after expansion valve leaving more liquid available for cooling.

c) Ensure that expansion valve performs at full capacity and reduces wear on valve seat.

2. Superheated Suction Gas

.t. a} Permits lower expansion valve superheat setting due to fact that any liquid carryover will be vaporised

in the heat exchanger. This results in improved cooler performance as more of the coil surface is effective for cooling work.

b) Superheating suction gas could eliminate the need for insulating suction line.

c) Superheating the suctionqas will improve the volumetric efficiency of R 12, R22, and R 502 compressors.

It can be reckoned that system performances can be increased by approximately 1% for each 1°C of subcooling,

25

TABLE 23

TEMPERATURE CONVERSION

-273 -459

-268 -450

-262 -440

-257 -430

-251 -420

-246 -410

-240 -400

-234 -390

-229 -380

-223 -370

-218 -360

-212 -350

-207 -340

-201 -330

-196 -320

-190 -310

-184 -300

-179 -290

-173 -280

-169 -273

-168 -270

-162 -260

-157 -250

-151 -240

-146 -230

-140 -220

-134 ·-210

-129 -200

-123 -190

-118 -180

-112 -170

-107 -160

-·101 -150

-96 -140

-90 -130

-84 -·120

-79 -110

-73 -100

-68 - 90

-62 - 80

-57 - 70

-51 - 60

-45.6 - 50

-45.0 - 49

-44.4 - 48

-43.9 - 47

-43.3 - 46

-42.8 - 45

-42.2 - 44

-41.7 - 43

-41.1 - 42

-40.5 - 41

-40.0 - 40

-39.4 - 39

-38.9 - 38

-38.3 - 37

-37.8 - 36

-37.2 - 35

-36.7 - 34

-36.1 - 33

-35.6 - 32

-35.0 - 31

-34.4 - 30

-33.9 - 29

-33.3 - 28

-32.8 - 27

-32.2 - 26

-31.7 - 25

-31.1 - 24

-30.6 - 23

-30.0 - 22

-29.4 - 21

-28.9 - 20

-28.3 - 19

-27.8 - 18

°c

F

'c

-459.4

-454

1"27.2 - 17 -26.7 - 16

-261 - 15

-25.6 - 14

-25.0 - 13

-24.4 - 12

-23.9 - 11

-23.3 - 10: I

-22.8 -

-22.2 -

=~~:~ = ~ I

-20.6 - 5

-20.0 - 4

-19.4 - 3

-18.9 - 2

-18.3 - 1

-17.8 0

-17.2 1

-16.7 2

-16.1 3

-15.6 4

-150 5

-14.4 6

-139 7

-13.3 8

-12.8 9

-12.2 10

-11.7 11

-11.1 12

-10.0 13

-10.0 14

- 9.4 15

- 8.9 16

- 8.3 17

.. 7.8 18

- 7.2 19

- 6.7 20

.- 6.1 21

- 5.6 22

.- 5.0 23

- 4.4 24

-- 3.9 25

- 3.3 26

- 2.8 27

- 2.2 28

- 1.7 29

- 1.1 30

- 0.6 31

0.0 32

0.6 33

1.1 34

1.7 35

2.2 36

2.8 37

3.3 38

3.9 39

4.4 40

5.0 41

5.6 42

6.1 43

67 44

7.2 45

7.8 46

8.3 47

8.9 48

9.4 49

10.0 50

10.6 51

11,1 52

11.7 53

12.2 54

12.8 55

13.3 56

13.9 57

1_4

14,4 58

15.0 59

15.6 60

16.1 61

16,7 62

17.2 63

17.8 64

i3.3 65

18.9 56

19.4 67

20.0 68

20.6 69

21.1 70

217 71

22.2 72

22.8 73

23.3 74

21.9 75

24.4 76

25.0 77

25.6 78

26.1 79

26.7 80

27.2 81

27.8 82

28.3 I 83

28.9 84

29.4 85

30.0 86

30.6 87

31.1 88

31.7 89

32.2 90

32.8 91

33.3 92

33.9 93

34.4 94

35.0 95

35.6 96

36.1 97

36.7 98

37.2 99

37.8 100

38.3 101

38.9 102

39.4 103

40.0 104

40.6 105

41.1 106

41.7 107

42.2 108

42.8 109

43.3 110

43.9 111

44.4 112

45.0 113

45.6 114

46.1 115

46.7 116

47.2 117

47.8 118

48.3 119

48.9 120

49.4 121

50.0 122

50.6 123

51.1 124

51.7 125

52.2 126

52.8 127

53.3 128

53.9 129

54.4 130

55.0 131

55.6 132

1.36.4 138.2 140.0 141.8 143.6 145.4 147.2 149.0 150.8 152.6 154.4 156.2 158.0 l59.8 161.6 163.4 165.2 167.0 1688 170.6 172.4 17d.2 176.0 177.8 179.6 181.4 183.2 185.0 186.8 188.6 190.4 192.2 194.0 1958 197.6 1994 201.2 203.0 204.8 206.6 208.4 210.2 212.0 2138 2i5.6 217.4 2192 221.0 222.8 224.6 226.4 228.2 230.0 231.8 233.6 235.4 237.2 239.0 240.8 242.6 244.4 246.2 248.0 249.8 251.6 253.4 255.2 257.0 258.8 260.6 262.4 264.2 2660 267.8 269.6

56.1 56.7 57.2 57.8 58.3 58.9 59.4 60.0 60.6 61.1 61.7 62.2 62.8 63.3 63.9 64.4 65.0 65.6 66.1 66.7 67.2

67.3

68.31

68.9

69.4

70.0 70.6 71.1 71.7 72.2 72.8 73.3 73.9 74.4 75.0 75.6 76.1 76.7 77.2 77.S 78.3 78.9 79.4 BO.O 80.6 81.1 81.7 82.2 B2.8 83.3 83.9 84.4 85.0 85.6 86.1 86.7 87.2 87.8 88.3 88.9 89.4 90.0 90.6 91.1 91.7 92.2 92.8 93.3 93.9 94.4 95.0 95.6 96.1 96.7 97.2

°c

133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184. 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207

Find the known temperature in the centre column, read right to convert Centigrade to Fahrenheit, read left to convert Fahrenheit to Centigrade.

6

-436

-418

-4DO

-382

-364

-346

-328

-130

-292

-274

-256

-238

-220

-202

-184

-166

-148

-130

-112

- 94

- 76

-58.0

-56.2

-54.4

-52.5

-50~8

-49.0

-47.2

-45.4

-43.6

-41.8

-40.0

-38.2

···36.4 -34.6

-32.8

-31.0

-29.2

-27.4

-25.6

-23.8

-22.0

-20.2

-18.4

-16.6

-14.8

-130

-11.2

- 9.4

- 7.6

- 5.8

- 4.0

- 2.2

- 0.4

3.2 G.O

6.8 8.6 10.4 12.2 140 15.8 17.6 19.4 21.2 23.0 24.8 26.6 284 30.2 32.0 33.8 35.6 37.4 39.2 410 42.8 44.6 46.4 48.2 50.0 51.8 53.6 55.4 57,2 59.0 60.8 62.6 64.4 66.2 68.0 69.8 71.6 73.4 75.2 77.0 78.8 80.6 82.4 84.2 86.0 87.8 89.6 91.4 93.2 95.0 96.8 98.6

100.4 102.2 104.0 105.8 1076 109.'1 111.2 113.0 114.8 116.6 118A 120.2 122.0 123.8 125.6 127.4 129.2 131.0 132.8 134.6

271.4 273.2 275.0 276.8 278.6 280.4 282.2 284.0 285.8 287.6 289.4 291.2 293.0 294.8 296.6 298.4 300.2 302.0 303.8 305.6 307.4 309.2 311.0 312.8 314.6 316.4 313.2 320.0 321.8 323.6 325.4 327.2 329.0 330.8 332.6 334.4 336.2 338.0 339.8 341.6 343.4 345.2 347.0 348.8 350.6 352.4 354.2 356.0 357.8 859.6 361.4 363.2 365.0 366.8 368.6 370.4 372.2 374.0 375.8 377.6 379.4 381.2 383.0 384.8 386.6 388.4 390.2 392.0 393.8 395.6 397.4 399.2 401.0 402.8 404.6

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NOTES

-
• • -
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---1
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