Recent content by mtngreen

Freezers require an underfloor heating system as explained above or the frost will heave the concrete. Either a radiant system (typically operates at 60F) or an underslab ventilation system, either forced or gravity.

Depends on chiller flow rate and process flow rates....need more info.

-60F is about as low as you can get.

I would also plan on installing motorized isolation valves on the chillers that is isolate the chillers when not needed.

I've seen between 140F and 180F depending on products being produced.

Suction line I presume. The orientation is usually off the top or 45 deg. but really depends on where in the system the connection is going.

In addition, if the system pumps are running off VFD's the lack of control valves on the UH's can provide the minimum flow requirements of the pumps.

Oil cooling for the compressor.

I agree with MechEngNPE. Having a qualified engineer with experience in food/meat processing HVAC systems will bring a lot to the table.

If you are using standard AC units forget the ACH calculation and base the CFM on the load calc. The ACH calc has nothing to due with the heat gain into and within the room.

Use one of these for water removal....cheap and simple. http://www.drain-all.com/

I've designed ammonia refrigeration systems that have valve tags...one thought I've been kicking around is the use of RFID tags to store the information on the valve itself in addition to the valve number. Anyone doing this?

check this out: http://www.drain-all.com/ I've used these a number of times with sucess.

Check out: http://www.mistop.com/snostop.html

Couple questions: Is the space ventilated? Whats above the basement area? First reaction is that this is a bad idea for a number of reasons.