Document 3ENOx5mk4rogxXo863remN43

624 CHAPTER 58 1962 Guide And Data Book Table 2 .... Condensing Urat Sizes for Medium Temperature Commercial Refrigerators Refrigerator Six*, cu ft Condonting Unit, hp 20-30 30-50 50-75 75-05 y. X X H ' It aught be thought that the reach-in, because it is used for short time storage, has no critical requirements as far as rela tive humidity is concerned. Many products in both' low- and medium-temperature refrigerators are extremely sensitive to humidity, particularly since, in pre-portioned sizes, they have a high ratio of exposed surface to total volume. While there is no humidity problem with tightly packaged items, or with items to be stored for only a few hours atmost, humidity is im portant for the proper care of many unpackaged items that are to be stored overnight, or for similar periods. It is almost im possible to make recommendations concerning relative humid ity, because recent research indicates that previous, generally accepted standards have failed to take two important factors into consideration: (1) quantity and rate of air movement, and (2) variations in humidity and temperature. It is now known that ideal storage conditions are a combina tion of favorable temperature, favorable relative humidity, slow but constant air circulation and minimum fluctuations between marimnm temperature and humidity. It can safely be said, however, that high relative humidity is almost always more desirable than otherwise.. Condensing Unit Sizes Without offering it as an engineering yardstick, it can be generally assumed that in the medium-temperature field, the axes of condensing units shown in Table 2 will allow for proper temperature and humidities in cabinets of the stated-sues, providing the condensing units are of full capacity for their horsepower rating, the cabinets are properly constructed, the - expansion devices, evaporators, and fans are properly sued, and the parts are assembled correctly. In low-temperature cabinets of the same sizes, condensing unit requirements are roughly one size larger. CONCEPTS OF CABINET DESIGN Historically, the reach-in has been a refrigerated cabinet fitted with a few wire shelves. Sometimes other interior equip ment, such as meat rails, drawers, slides for bakers, bun pans and other special arrangements are included but by and large, Table 3.... Pan Capacity for One 12X20X4. in. Pan tt*m Head Lettuce Leaf Lettuce White Cabbage Celery Loose Carrots Green Peppers Cucumbers Spinach Lemons Grapefruit Number of Unto in Fufl Pan 3 Heads 9 Heads 7 Heads 8 Bunches 20 Pounds X Bushel X Bushel 5 Pounds 90 Each 12 Each Table 4 .... Pan Capacity for Vi Cup Portions No. of Portions Pon Size-tndni Pan Center 70 12X20X2K 120 12X20X4 175 12X20X6 45 No. 165, 2 deep 75 No. 165, 4 deep 3 7 3 5 110 No. 165, 6 deep 7 170 Cheese Cake, 18X26X3 3-4 Roast and Bake Pans 50 19HX21HX1K 105 19HX21HX2H 2 3 175 19HX21HX3X 320 21HX20HX6K 50 10HX19$*X2J* 85 10J*X19^X3H 160 11HX20X6M 4 7 3 4 7 an arrangement providing a maximum of 1 sq ft of shelf area for every cu ft of capacity, and sometimes even less. The his. torical change in the character of the items stored in the reach, in and the urgent necessity that the reach-in fit into the newer programs of kitchen operation have changed this concept. Modem kitchen theory requires that foods be handled as few times as possible, changed from container to container a minimum number of times, and handled in large rather than in small lots. Farther, the theory of portion control calls for the uniform portioning of foods as far in advance of cooking or serving as is desirable for maximum operating efficiency. (See Tables 3,4, and 5.) Special Storage Needs Portions are often fragile, and must always be handled with more care than when in bulk. Therefore, portions need special containers and many levels of storage. As an example of por tion control items in the refrigerator, a head of lettuce is suit able. As such, it requires little space and no special considera tion. But, if left to the last minute to be turned into a chefs salad, it contributes to mealtime turmoil, waste and poor ac counting, If, on the other hand, it is converted to chefs salads during between-meal slack periods, the work can be done with care, without waste and under conditions that allow for accu rate accounting. Then, if the refrigerator is properly equipped, the salads can be put on dishes, the dishes put on trays, and the trays put in the refrigerator, one just above the other, stored compactly, and not disturbed until needed for the table Another example has to do with the modular integration of cooking, service and storage equipment. Many items of cook ing equipment are designed for the commonly used 12 X 20 in. pan. This pan also fits the standard openings in service count ers, and warming tables. Quite obviously, food prepared and served in this pan should also be stored in it and the refriger ator must be properly prepared for this specialized function. These two examples are sufficient to show that the refrigerator can contribute to effectiveness in kitchen operation. The possibilities for good refrigerator use depend on how well the food facility has been planned. Each refrigerator should be placed in the location that will best integrate it into the flow of labor and materials. It can then be decided whether the refrigerator will have doors on one side, or both rides, and which way the doors shall swing. As a matter of fact, they, may not swing at all, but may be of the sliding door type, if the re frigerator is to be used chiefly for display. If the doors ait hinged, as they should be if the refrigerator is to be used inthe Service Refrigeration 625 Table 5 .... Portion Capacity Data tfom Capoaty of On* 14X13 13X26 fndwt betweea t**!* P&peb Containers #escup H 1 2 2H 4 6 8 10 pt piilk carton Glassware 5os juice glass 10os water glass sherbet glass (empty) Dishes (empty) 6H in- round plate in. round plate 4H in- fruit nappie 5 in. oatmeal bowl 3K in- bouillon cup in. salao bowl 3 in. custard cup (Hall) Food Postions No. 12 scoop on fruit nappie No. 8 scoop on 7H in. plate GeL Salad on 6H in. plate Custard in cup Pie on 6% in. plate Cake on in. plate H Cantaloupe on 7 H in. plate 90 90 65 45 35 25 12 12 12 20 35 20 20 5 4 8 5 . 12 5 20 8 4 5 20 5 5 4 190 1 190 2 150 2 90 2 75 2 55 2 28 2 28 3 24 3 40 4 84 4 40 5 40 4 11 8 21 15 28 11 40 21 3-4 83 11 3 40 3 11 2 11 3-4 8 . 3-4 kitchen, the doors will probably be solid, but may be triple- glazed in certain applications, as in pass-through cabinets for cafeteria use. From this point on, the use to which the refrigerator is to be put will determine whether the standard complement of wire shelves will be satisfactory or whether other accessories are re quired. Modern refrigerators are available with assortments of shelves and accessories, all easily interchangeable, so that the refrigerator has flexibility of application and use. Meat rails, pull-out shelves, drawers, tray slides, racks for pans and large containers, that slide in and out of the refrigerator, han dling many trays at a time are some of the variations available. Another development of the reach-in cabinet is the combi nation walk-in reacb-in, with access doors on one ride for reach-in service and with one of the other sides equipped with a door for entering the walk-in section. This type of fixture has jti place in many large restraurants. The teach-in cabinet may he classified as a freezer when designed lor lower temperature operation. In addition to these stationary units, the planning may include mobile refrigerators, equipped with heavy ex tension cords and polarized plugs, with matching outlets at all points of use. REFRIGERATED DISPLAY CASES This group of refrigerators consists of wall, counter, island ad sometimes even service cases borrowed from the retail wl store group. . Such cases are sometimes installed in the rooms or chop houses for the storage and display of steaks, chops, sea foods, galada, desserts and many other food prod ucts that may be attractively decorated and presented, thus using the cases as merchandising tools. The service type of case is better adapted for the display of steak, chops and sea foods, whereas the counter refrigerator would be preferred for des serts, some salads, and other food products, except frozen products. This type of case usually has aliding doors on the front or back, depending upon its use and location. These cases usually range from 48 to 72 in. in length. They are also frequently used in conjunction with refrigerated wall cases. SALAD PANS Combination units, called wall salad cases, are available in lengths from 48 to 72 in. Restaurants and cafeterias requiring self-service or display of sliced fruits, desserts or other similar articles of food need refrigerated pans to preserve the condition and appearance of the foods. A salad pan is simply an open pan-type receptacle of proper shape and size in which salads can be put. They are not usually made in any standard size or sold by fixture manufacturers, but are normally designed and built to specification by restaurant equipment suppliers. These pans are generally placed in an opening in the top of a refrigerated cavity so that the bottom of the pan is chilled by the cold air of the refrigerated cavity. Other designs consist of a refrigerated pan flooded with water, which is allowed to freeze. The resulting ice forms a pan upon which the salads and desserts are placed. With the increasing availability of ice on the premises, there is a growing tendency to use non-refrigerated salad pans, with ice furnishing both the refrigeration and display background. An interesting variation has recently appeared on the market in the form of a small cart carrying iced pans, with' plastic domed lids, to be used for at-tho-tabie display and the personal selection of salads, etc. Other methods of display of salads and desserts include refrigerated plates made in various shapes and placed on a counter or table at a convenient place for customer observation. These plates are operated at low temperatures to produce a frost build-up. Salads and desserts are then placed with other decorations on the white frosted plates for attractive display. COUNTER OR BACK-BAR REFRIGERATORS The category of counter or back-bar refrigerators is a rather broad one, including both standard and specially-built equip ment. These counter-height cabinets are usually specified where full-height cabinets cannot be used or are impractical and are used to provide short time storage at the point of use for such perishables as butter chips with high use factors. Counter refrigerators are usually 30 to 36 in. high not in cluding the legs and 24 to 30 in. deep. Lengths vary from about 2 ft to that required. Lengths of 4 to 10 ft are the most popular. Doom are provided, about one for every 2 ft of counter, and they are usually solid and hinged. Visible exterior surfaces are usually of stainless steel except that tops are sometimes made of plastics, hardwood or other materials. Refrigeration is usually of the forced-air type with cabinet temperatures held to about 40 F. Counter refrigerators may be an integral part of, or placed beneath the surface counters; or they may be installed be-_ neath working surfaces as in sandwich units; or used as bases for superstructures that display items such as and DISPENSERS Automatic and'semi-automatic dispensers are prime ex amples of equipment specialization in the food service field be-