Transient Air Infiltration/Exfiltration in Walk-In Coolers

Journal Article · 01 March 2018 · ASHRAE Journal

OSTI ID:1435907

Faramarzi, Ramin ^[1]; Navaz, H. K. ^[2]; Kamensky, K. ^[3]

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1. National Renewable Energy Lab. (NREL), Golden, CO (United States)
2. Kettering Univ., Flint, MI (United States)
3. Michigan State Univ., East Lansing, MI (United States)

Walk-in coolers are room-sized, insulated, and refrigerated compartments for food product storage. Walk-ins have areas equal or below 280 m2 (3,000 ft2), and are classified either as coolers operating above 0 degrees C (32 degrees F) (medium-temperature) to store fresh fruit, vegetables, and dairy products, or freezers that operate below 0 degrees C (32 degrees F) (low-temperature) to meet health and safety standards of frozen food products. Walk-ins are typically found in restaurants as well as small- and medium-to-large grocery stores or supermarkets.

• Research Organization: National Renewable Energy Laboratory (NREL), Golden, CO (United States)
• Sponsoring Organization: USDOE Office of Energy Efficiency and Renewable Energy (EERE)
• Grant/Contract Number: AC36-08GO28308
• OSTI ID: 1435907
• Report Number(s): NREL/JA-5500-71443
• Journal Information: ASHRAE Journal, Vol. 60, Issue 3; ISSN 0001-2491
• Publisher: American Society of Heating, Refrigerating and Air-Conditioning EngineersCopyright Statement
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
walk-in coolers
transient air
infiltration
exfiltration