Originally Posted by sailing_gal
Very interesting information, thank you Richard. I have another question: What do you find the normal temperature differences between the air inside the refrigerator
compared to the thawing temperature of the glycol mixture?
I like +27 Degrees F For refrigerator Eutectic Freeze point. But keep the eggs and lattes from touching plate. Remember when compressor
is stopped by thermostat solution may be 10 to 20 degrees below the eutectic temperature. Once compressor
stops there will be little energy stores so plate temp will quickly rise to its mixture eutectic temperature. Now this 27 degree temperature will rise very slow till majority of ice is gone then quickly increase to ambient product current
I like +6 Degrees F for Freezer eutectic Freeze point for 2 to 3 weeks store meats, For longer storage
of chicken, fish
and meats it normally requires very good insulation
and temperatures below Zero Degree F.
These Freezer temperatures are based on food
flavor not spoilage limits.
Freezer Boxes need natural air tumbling passages around frozen food
or evaporators that surround product. With Holding plates wood rails down one side of box extending across bottom and up the other side. This allows warm air to to rise and cool air to descend helping to normalize box temperature.
When you can not improve overall frozen product temperature rotate product around in box.