Nortec NHTC User Manual
Page 31
10-10
Page 23
2008-10-01
Table 7. Design Indoor Conditions For Various Places, Products and Processes
Product and/or Process
Temperature
Relative
Humidity
%RH
°F
°C
Abrasives Manufacturing 78
25
50
Bowling Alleys
73 – 75
23 – 24
50 – 55
Billiard Rooms
73 – 75
23 – 24
40 – 50
Bread
Flour and Powdered Product Storage
Fermentation (Bread Dough)
Retarding of Doughs
Final Proof
Counterflow Cooling
70 – 80
80
32 – 40
95 – 120
75
21 – 27
27
0 – 4
35 – 49
24
60
75
85
85 – 90
80 – 85
Brewing
Hop Storage
Yeast Culture Room
29 – 32
--
2 – 0
--
50 – 60
80
Candy
Chocolate Pan Supply Air
Enrober Room
Chocolate Cooling Tunnel Supply Air
Hand Dippers
Moulded Goods Cooling
Chocolate Packing Room and Finished Stock Storage
Centers Tempering Room
Marshmallow Setting Room
Grained Marshmallow (deposited in starch) Drying
Gum (deposited in starch) Drying
Sanded Gum Drying
Gum Finished Stock Storage
Sugar Pan Supply Air (engrossing)
Polishing Pan Supply Air
Pan Rooms
Nonpareil Pan Supply Air
Hard Candy Cooling Tunnel Supply Air
Hard Candy Packing
Hand Candy Storage
Caramel Rooms
55 – 62
80 – 85
40 – 45
62
40 – 45
65
75 – 80
75 – 78
110
125 – 150
100
50 – 65
85 – 105
70 – 80
75 – 80
100 – 120
60 – 70
70 – 75
50 – 70
70 – 80
13 – 17
27 – 29
4 – 7
17
4 – 7
18
24 – 27
24 – 26
43
52 – 66
38
10 – 18
29 – 41
21 – 27
24 – 27
38 – 49
16 – 21
21 – 24
10 – 21
21 – 27
45 – 55
25 – 30
70 – 85
45
70 – 85
50
30 – 35
40 – 45
40
15 – 25
25 – 40
65
20 – 30
40 – 50
30 – 35
20
40 – 55
35 – 40
40
40
Raw Material Storage
Nuts (insect)
Nuts (rancidity)
Eggs
Chocolate (flats)
Butter
Dates, Figs, etc.
Corn Syrup
Liquid Sugar
Comfort Air Conditioners
45
34 – 38
30
65
20
40 – 45
90 – 100
75 – 80
75 – 80
7
1 – 3
-1
18
-7
4 – 7
32 – 38
24 – 27
24 – 27
65 – 75
65 – 75
85 – 90
50
65 – 75
–
30 – 40
50 – 60
Ceramics
Refractory
Molding Room
Clay Storage
Decalcomania Production and Decorating room
Cereal Packaging
110 – 150
80
60 – 80
75 – 80
75 – 80
43 – 66
27
16 – 27
24 – 27
24 – 27
50 – 90
60 – 70
35 – 65
48
45 – 50
Cheese Curing
Cheddar
Swiss
Blue
Brick
Limburger
Camembert
45 – 55
60
48 – 50
60 – 65
60 – 65
53 – 59
7 – 13
16
9 – 10
16 – 18
16 – 18
12 – 15
85 – 90
80 – 85
95
90
95
90