Meat refrigeration fit. Therefore another option should be selected and the process repeated If there are no more options available there are only two alternatives: either standards must be lowered, recognising in doing so that cooling specifica tions will not be met, or the factory operation must be altered Having found a temperature/velocity/time option that fits in with the plant operation the next question is, is this the best option? All possible options must be evaluated in order to ensure that the optimum is obtained rom this a final set of times, temperatures, air speeds and relative humid ties will be obtained. in a chiller/freezer intended for several uses with product going to different customers this list can be quite long and if future uses are also included it can be longer still 15.2.2 Room size sing throughput information from the user specification and the chill- ing/freezing times now worked out, the size of the room can be determined To achieve this, the operation of the whole abattoir may have to be changed and also the flow of carcasses to and from the chiller/freezer, the position of doors, and so on. If the size and position of the room has been rigidly fixed before this tage, the cooling times determined above will not be met. 15.2.3 Refrigeration loads Refrigeration load calculations can now be performed, leading to a load profile for the room. Table 15.1 shows a typical load profile for an'imaginary'beef chillerThis hiller is to have two uses: first, to chill beef in a single stage process, and second, to store previously chilled beef sides. The product loads have been worked out for three separate conditions (in practice more may well be needed), the peak load, which will occur at the end of the loading period the average load during chilling and the load on the room when it is used for storing previously cooled sides of beef. The peak product load can be obtained from data provided in other chapters of this book. This load is very high and occurs for only a short period of time. The average product load is then calculated, based on the amount of heat to be extracted over the entire chilling period divided by the time available for chilling. Finally, when the room is used as a chill store there will be no product load in the room The infiltration load is the next most important feature yet there is little published information. The best is possibly in the AshRae guide. When loading a beef chiller the doors are invariably left open for long periods allowing a fully established air flow to take place to and from the room either from gravity through a single door or by a through flow of air if more than one door is open. Designers often decide that the door will only befit. Therefore another option should be selected and the process repeated. If there are no more options available there are only two alternatives: either standards must be lowered, recognising in doing so that cooling specifica￾tions will not be met, or the factory operation must be altered. Having found a temperature/velocity/time option that fits in with the plant operation the next question is, ‘is this the best option?’ All possible options must be evaluated in order to ensure that the optimum is obtained. From this a final set of times, temperatures, air speeds and relative humidi￾ties will be obtained. In a chiller/freezer intended for several uses with product going to different customers this list can be quite long and if future uses are also included it can be longer still. 15.2.2 Room size Using throughput information from the user specification and the chill￾ing/freezing times now worked out, the size of the room can be determined. To achieve this, the operation of the whole abattoir may have to be changed and also the flow of carcasses to and from the chiller/freezer, the position of doors, and so on. If the size and position of the room has been rigidly fixed before this stage, the cooling times determined above will not be met. 15.2.3 Refrigeration loads Refrigeration load calculations can now be performed, leading to a load profile for the room. Table 15.1 shows a typical load profile for an ‘imaginary’ beef chiller.This chiller is to have two uses: first, to chill beef in a single stage process, and second, to store previously chilled beef sides. The product loads have been worked out for three separate conditions (in practice more may well be needed), the peak load, which will occur at the end of the loading period, the average load during chilling and the load on the room when it is used for storing previously cooled sides of beef. The peak product load can be obtained from data provided in other chapters of this book. This load is very high and occurs for only a short period of time. The average product load is then calculated, based on the amount of heat to be extracted over the entire chilling period divided by the time available for chilling. Finally, when the room is used as a chill store there will be no product load in the room. The infiltration load is the next most important feature yet there is little published information. The best is possibly in the ASHRAE guide. When loading a beef chiller the doors are invariably left open for long periods allowing a fully established air flow to take place to and from the room either from gravity through a single door or by a through flow of air if more than one door is open. Designers often decide that the door will only be 308 Meat refrigeration