
72
Refrigeration Equipment
A better assessment of noise problems can be made after a study of the
pipework design and installation recommendations (Chapter 10).
Seven simple steps for service diagnosis
In order to diagnose any refrigeration fault quickly and accurately, a set proce-
dure must be followed. The procedure described here takes the form of seven
simple steps. If fully understood, these will prevent expensive call-backs and
dissatisfied customers. No attempt to correct a condition should be made until
the fault has been found, and therefore a thorough diagnosis is essential.
It is necessary to have the correct tools and instruments with which to carry
out the procedure. These include a resistance thermometer, a leak detector,
gauges, valve keys, a multitester or avometer and a compressor test cord,
together with a complete set of engineering tools.
The seven steps are as follows:
1 Check the actual temperature of the product and compare with that recom-
mended for the product.
2 Check the suction pressure, control switch settings and product classifica-
tion to establish the temperature difference (TD) between the evaporator
and the product.
3 Check the superheat setting of the expansion valve.
4 Check the condensing medium temperature.
5 Check the operating and idle head pressures of the compressor.
6 Check the refrigerant type and charge.
7 Check the drive pulley size on an open type system. If the compressor
is hermetic or semi-hermetic, check the operating range; they may be for
high, medium or low back pressure operation.
An incorrect size of pulley may be fitted to a drive motor. The refrigerating
effect may be acceptable in cooler ambient temperatures, but when ambient
temperatures rise the equipment will not have the capacity because of the
compressor speed.
The same principle applies to the compressor operating range; older models
were selected for specific operating conditions.
The following practical sequence is suggested for covering the first six steps:
(a)
Ensure that the product has been stored for sufficient time to have
become chilled or frozen (has not recently been deposited) before
checking the product temperature. Take the actual temperature of the
product and not the air circulating around it. Take care that the
temperature has not been affected by the opening of the fixture door.