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Walk-In Cooler Box Load Parameters

  1. 95°F ambient air temperature surrounding box
  2. 4" styrene (R=16.7, K=.24) walls/ceiling, 6" concrete slab floor
  3. Average product load with 5°F pulldown in 24 hours
  4. BTUH load based on 16-18 hour compressor run time for 35°F box (timer recommended)
  5. See  Table C for adjustment to box load for glass doors
  6. For 80°F ambient temp. surrounding box deduct 12%
  7. For 4" Urethane walls + ceiling, 6" concrete slab floor deduct 12%
  8. For 10' ceiling height add 10%
  9. For additional BTUH load for product cooling see Table A

Walk-In Freezer Box Load Parameters

  1. 95°F ambient air temperature surrounding box
  2. 4" urethane (R=25, K=.16) walls, ceiling + floor
  3. Average product load with 10°F pulldown in 24 hours
  4. BTUH load based on 18 hour compressor run time
  5. See  Table C for adjustment to box load for glass doors
  6. For 80°F ambient temp. surrounding box deduct 12%
  7. For 20 hour compressor run time (light frost load) in lieu of 18 hou run time, deduct 11%
  8. For 10' ceiling height add 10%
  9. For additional BTUH load for product cooling see Table D

Table A - Product Cooling Loads for Walk-In Coolers

Product Specific Heat 10 Degree Pulldown BTUH Load
500 1000 1500 2000 3000 5000
Beef 0.72 240 480 720 960 1440 2400
Pork 0.53 177 353 530 706 1060 1767
Veal & Lamb 0.76 253 506 760 1012 1520 2533
Poultry 0.79 263 526 790 1053 1580 2633
Seafood 0.80 267 533 800 1066 1600 2667
Vegetables 0.92 307 613 920 1226 1840 3067
Bakery Food 0.74 247 494 740 988 1480 2467
Beer 1.00 333 666 1000 1333 2000 3333
Table B - Meat Cutting/Prep Room Load
Floor Sq. Ft. Approx. 65% R.H. Room Temp.
55°F 50°F
100 93 105
200 88 99
300 85 95
400 81 90
500 78 87
600 75 85
700 72 81
800 69 78
900 67 75
1000 65 73
1200 62 69
Table C - Glass Door Loads
Box Temperature BTU
per Door
+35 1060
+30 960
0 1730
-10 1730
-20 1730

Room loads based on a continuous operation that includes an allowance for the average number of personnel, processing equipment, etc., with a glass panel in one wall and walls and ceilings insulated with 3" of styrene with box located in an air-conditioned area. The evaporator should be low outlet velocity type to avoid drafts and should be selected for continuous operation and not less than 30°F evaporator temperature.

Adjusted for run time load. Multiply number of doors times door load above and add to box load.

Table D - Product Freezing Loads for Walk-In Freezers

Click for Printable Version

Product Specific Heat BTU/lb/°F Latent Heat BTU/lb Freezer Temp (F)
32 - 32 + 100 300 750 1000 1500 3000
Beef 0.72 0.40 95 29 790 2370 5925 7900 11850 23700
Pork 0.53 0.32 60 28 523 1571 3926 5235 7853 15710
Veal & Lamb 0.76 0.45 100 28 841 2524 6311 8414 12621 25240
Poultry 0.79 0.42 106 27 878 2636 6590 8787 13181 26360
Seafood 0.80 0.43 110 28 906 2719 6797 9063 13595 27190
Vegetables 0.92 0.47 130 30 1053 3159 7898 10530 15795 31590
Bakery Food 0.74 0.34 53 20 520 1560 3900 5200 7800 15600

Freezing loads based on product entering at 40°F maximum. For a specific  pulldown time, the product load BTU/hr may be adjusted by multiplying the above loads by 24 and dividing by the specified pulldown time in hours. To adjust for 0°F freezer temperature, multiply the above loads by 0.97, and for -20°F freezer, multiply by 1.04

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