BS 2501-1992 Specification for commercial refrigerated storage cabinets of the closed reach-in type《商业用封闭式冷冻贮舱规范》.pdf

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1、BRITISH STANDARD BS 2501:1992 Specification for Commercial refrigerated storage cabinets of the closed reach-in typeBS2501:1992 This British Standard, having been prepared under the directionof the Refrigeration,Heating and AirConditioning Standards PolicyCommittee, was publishedunder the authorityo

2、fthe StandardsBoardand comes intoeffect on 1 April1992 BSI 08-1999 First published August 1954 Second edition April 1976 Third edition April 1992 The following BSI references relate to the work on this standard: Committee reference RHE/19 Draft for comment 90/80825 DC ISBN 0 580 20094 9 Committees r

3、esponsible for this British Standard The preparation of this British Standard was entrusted by the Refrigeration, Heating and Air Conditioning Standards Policy Committee (RHE/-) to Technical Committee RHE/19, upon which the following bodies were represented: British Gas plc British Hotels and Restau

4、rants and Caterers Association British Refrigeration Association British Retailers Association Cooperative Union Department of Health Ice Cream Federation Ltd. Institute of Refrigeration Institution of Electrical Engineers Institution of Environmental Health Officers Institution of Grocery Distribut

5、ion London Refrigeration Society Ministry of Agriculture, Fisheries and Food Retail Consortium United Kingdom Association of Frozen Food Producers The following body was also represented in the drafting of the standard, through subcommittees and panels: Department of the Environment (Property Servic

6、es Agency) Amendments issued since publication Amd. No. Date CommentsBS2501:1992 BSI 08-1999 i Contents Page Committees responsible Inside front cover Foreword ii Section 1. General 1 Scope 1 2 Definitions 1 Section 2. Calculation of internal volumes and shelf spaces 3 Calculation of internal volume

7、s and shelf spaces 3 Section 3. Construction 4 Construction 4 Section 4. Electrical and electronic equipment 5 Electrical and electronic equipment 7 Section 5. Marking and information 6 Marking and information 12 Appendix A Production tests 13 Appendix B Type tests 14 Figure 1 Test fingers 11 Figure

8、 2 Air movement 16 Figure 3 Loading of cabinet 18 Table 1 Minimum exterior surface temperature of the cabinet 6 Table 2 Creepage distances and clearances 10 Table 3 System test pressures 13 Table 4 Climate classes 15 Table 5 Sizes and masses of test packages 17 Publication(s) referred to Inside back

9、 coverBS2501:1992 ii BSI 08-1999 Foreword This revision of BS2501 has been prepared under the direction of the Refrigeration, Heating and Air Conditioning Standards Policy Committee (RHE/-). It supersedes BS2501:1976, which is withdrawn. The standard is complementary to BS2502 which deals with refri

10、gerating equipment of larger capacity. Reference should be made to BS3053 for the requirements for commercial refrigerated cabinets intended for the sale and/or display of food products and to BS4434 for the safe use of refrigerating equipment. During the preparation of this revision the “Montreal P

11、rotocol” was ratified. This will have an effect on the availability and handling of refrigerants in the future. It is intended to review the requirements of the standard as refrigerant technology and alternative refrigerants are developed. A British Standard does not purport to include all the neces

12、sary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages1

13、 to 20, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on theinside front cover.BS2501:1992 BSI 08-1999 1 Section 1. General 1 Scope This British Standard specifies the

14、 construction, the methods of calculating internal volumes and shelf areas, and the method of determining performance of refrigerated storage cabinets of the closed reach-in type, for commercial use in catering and similar applications. The cabinets are intended for use in climates having dry bulb t

15、emperatures and relative humidities from16 C and80% to40 C and40%. The approximate limits of internal temperatures intended to be covered by this standard are between 30 C and+10 C. NOTEThe titles of the publications referred to in this standard are listed on the inside back cover. 2 Definitions For

16、 the purposes of this British Standard, the definitions given in BS5643 apply together with the following. 2.1 test room climate class a test room climate numbered between1and5which is related to dry bulb temperature and relative humidity (seeTable 4) 2.2 cabinets of the closed reach-in type cabinet

17、s having access at the top and/or sides, fitted with lids or doors which are kept closed in normal use, and where the contents in any part of the interior may be reached without stepping into the refrigerated space 2.3 condensing unit the high-pressure components of a refrigerating system, including

18、 a power driven compressor, a condenser and, if required, a liquid receiver 2.4 open-type compressor unit a unit in which the compressor and the motor are separately mounted and mechanically linked through a belt or equivalent drive 2.5 hermetically sealed compressor unit a refrigerant compressor an

19、d motor assembly enclosed in a shell, rendered gas-tight by welding or other suitable means 2.6 semi-hermetically sealed compressor unit a refrigerant compressor and motor assembly enclosed in a shell, rendered gas-tight by bolting 2.7 automatic defrosting the defrosting of a cabinet or part of a ca

20、binet where the frequency and duration of the defrost operation and removal of the defrost water from the refrigerated space do not require any action by the user 2.8 semi-automatic defrosting the defrosting of a cabinet or part of a cabinet when the start of each defrost operation is by action of t

21、he user, the defrost water being removed from the refrigerated space without any action by the user 2.9 manual defrosting the defrosting of a cabinet or part of a cabinet when the start and duration of each defrost operation is by action of the user, the defrost water, frost or ice being removed fro

22、m the refrigerated space with or without any action by the user 2.10 refrigerating system the condensing unit, evaporator(s), valves, piping and other components through which the refrigerant circulates 2.11 refrigerant the medium for conveying heat in a refrigerating system. This medium is evaporat

23、ed by absorbing heat at a lower temperature and liquefied by surrendering heat at a higher temperature 2.12 high-pressure side the portion of a refrigerating system subject to the higher or condenser pressure 2.13 low-pressure side the portion of a refrigerating system subject to the lower or evapor

24、ator pressure 2.14 evaporator (cooling unit) the portion of a refrigerating system in which liquid refrigerant is evaporated by the reception of heat 2.15 refrigerator a cabinet or cabinets, provided with means for being cooled, together with the associated refrigerating system which may be located

25、within a cabinet or part of which may be remoteBS2501:1992 2 BSI 08-1999 2.16 door aperture size the product of the smallest length and width (or height, as appropriate) of the opening area of the cabinet 2.17 overall dimensions the dimensions of the rectangular parallelepiped with vertical sides wi

26、thin which the cabinet, including its projecting accessories, is contained 2.18 gross volume the total volume of the food compartments within the inside walls of the appliance, without fittings, the doors or lids being closed, except when cooling is provided by forced air, in which case the gross vo

27、lume is calculated by subtracting from the total volume the volume rendered unusable by cold-air ducting, evaporator, fan and other associated accessories 2.19 normal conditions of use those operating conditions which occur when the cabinet, including all permanently located accessories, has been se

28、t up and sited in accordance with the recommendations of the manufacturer and is in service for storage intended for commercial use in catering and similar applications this includes the effects of actions by non-technical personnel for the purpose of loading, unloading, cleaning, defrosting, the ma

29、nipulation of accessible controls and of any removable accessories etc., according to the manufacturers instructions, but not those resulting from interventions by technical personnel for the purposes of maintenance or repair 2.20 net storage volume of a compartment the part of the volume of any com

30、partment that remains after deduction of the volume of components and of spaces recognized as unusable for the storage of food 2.21 total storage volume the sum of the storage volumes of all compartments, such as the fresh food storage compartment, chiller compartment and food freezing compartment 2

31、.22 net shelf area the sum of the areas of the shelves, the bottoms of suspended containers and the bottom of the lining, in all refrigerated compartments 2.23 volume of the evaporator space the product of depth, width and height measurements of the evaporator space 2.24 volume of fixed shelves and

32、partitions the product of thickness and area, the thickness of a fixed shelf or partition being the distance between the outer surfaces 2.25 M-packages test packages equipped with temperature sensorsBS2501:1992 BSI 08-1999 3 Section 2. Calculation of internal volumes and shelf spaces 3 Calculation o

33、f internal volumes and shelf spaces 3.1 Units of measurement 3.1.1 Volumes All volumes shall be stated in metres cubed, to the nearest0.01m 3 , for volumes up to and including0.70m 3 , and to the nearest0.05m 3for larger capacities. 3.1.2 Areas All areas shall be stated in metres squared to the near

34、est0.01m 2 . 3.2 Dimensions of evaporator space The depth, width and height of the evaporator space shall be the mean horizontal and vertical dimensions of the evaporator, including baffles, fixed drip trays and other fitments if any, provided a usable gap of100mm or more exists between the evaporat

35、or space and the adjacent lining or shelf. Otherwise, the dimensions concerned shall be increased by the width of the gap. 3.3 Volume of the evaporator space When calculating the volume of the evaporator space, the depth, width and height measurements shall be obtained as described in3.2. 3.4 Net st

36、orage volume When calculating the net storage volume, the total volume shall be divided into convenient units of volume of geometric shape which can easily be measured. Shapes formed in the wall of the food compartment and in the door (bulges, hollows, etc.) are taken into account in calculating the

37、 gross volume, but internal fittings shall be excluded. NOTEWhen cooling is provided by fan-circulated air the volume of the space occupied by the cold-air duct, evaporator, fan and other accessories is not included in the gross volume. Where the evaporator space contains compartments intended for u

38、se, the volumes of such compartments, computed as separate cabinets, shall be added. The measured net storage volume shall be at least97% of that stated by the manufacturer. 3.5 Calculation of net shelf area In computing the area of a shelf, the width and depth shall be the horizontal distances meas

39、ured between the surfaces of the lining adjacent to the shelf, or between the surface of the lining and the farther edge of the shelf. The area of the bottom of the lining shall be the product of the inside horizontal depth and width. Where a shelf or partition has less than25mm horizontal clearance

40、 at any edge, it shall be regarded as a full shelf or partition in that direction for the purpose of calculating shelf areas. Whenever the space occupied by a removable drip tray is included in the net storage volume the part of the shelf supporting the drip tray or the bottom of the drip tray shall

41、 be considered as a food shelf area, providing that definite manual operation is needed for defrosting. When any shelf is cut away, the area of the recess shall be deducted. 3.6 Volume of fixed shelves and partitions 3.6.1 General When calculating the volume of shelves or partitions, if the surfaces

42、 are corrugated or fitted with pipe grids, the outer surface shall be as defined in3.5. Where a shelf or partition has less than25mm clearance at any edge, it shall be regarded as a full shelf or partition in that direction for the purpose of calculating volumes. 3.6.2 Refrigerated corrugated, or pi

43、pe grid shelves and partitions If a shelf or partition is corrugated or fitted with pipe grids the outer surface shall be defined, for the purpose of calculating volumes, as the plane joining the outer apices of the corrugations or pipes, unless the distance between adjacent corrugations or pipes is

44、 greater than100mm. 3.6.3 Fractional shelves and partitions Where a fixed fractional shelf or partition leaves less than25mm clearance between any edge and the inner lining of the cabinet it shall be regarded for this purpose as a full shelf or partition in that direction.BS2501:1992 4 BSI 08-1999 S

45、ection 3. Construction 4 Construction 4.1 General 4.1.1 The cabinet and its parts shall be constructed with adequate strength and rigidity for normal conditions of handling, transport and use. 4.1.2 Levelling screws shall be provided for adjusting the level of the cabinet. NOTECabinets which are con

46、structed in sections should be so designed that all joints between the sections are rigid and airtight after erection. 4.1.3 Moving parts that would otherwise constitute an accident hazard, shall be effectively guarded when the cabinet and refrigerating systems are in operation, so that when tested

47、in accordance withB.9 it shall not be possible for mechanical contact to take place. All parts that require adjustment and/or periodical servicing shall be accessible. 4.1.4 Pipes and connections to moving or resiliently mounted parts shall be arranged so as not to foul or to transmit vibrations to

48、other parts. All other pipes and connections shall be anchored, and free length shall be provided to prevent failure due to fatigue. NOTEWhere necessary, pipes and valves should be thermally insulated. 4.1.5 Internal lamps where fitted shall be mounted in suitable fittings and provided with guards f

49、or protection against mechanical damage. 4.1.6 Internal fans shall be suitable for operation at the lowest air temperature likely to occur. 4.1.7 Cabinets shall be fitted with a suitable indicating device, which shall be visible from outside the cabinet, to show the internal cabinet air temperature. When tested in accordance withA.5, the temperature value shown on test at any instant by the device shall be not greater than the corresponding highest air temperature in the warmest part of the net storage volume seeB.5.2.1 b) orB.5.2.2 b) nor less than the