[Brewmaster101]

33-34 is too cold for storage of keg beer. If not allowed to warm up a little before tapping, it will over carbonate.

Anybody familiar with KE2 Therm Solutions?

yup, got 3 running, and 4 more coming for the same customer. Works great! I work on fixing the problem before the engineering dept knows about the problem. Work the whole thing from my IPad!

 

[Brewmaster101]

Anybody familiar with KE2 Therm Solutions?

yup, got 3 running, and 4 more coming for the same customer. Works great! I work on fixing the problem before the engineering dept knows about the problem. Work the whole thing from my IPad!

 

[Rane69]

Some "lightly used" WIR don't require DTC's ,but they are rare. The product and the use of the WIR determine the box temp. ANY GOOD CHEF wants his product to cold after a busy prep/cooking/serving session. If you start out at 39-40* the product warms up to 45* , then the Board Of Health walks in and they hand out tickets. So , that means the product has to stay around (depending) 34-35-36* and after a heavy use the product "may" get up to 39-40*. And that most defiantly requirers a DTC that I set for 12 defrost cycles at 10-12 min each. No frost, no bad product, no upset Chefs ,and no problems getting a check. A 1 hr defrost raises the box temp above 40* . I've put temp/humidity recorders in the boxes to verify those "not allowed" temps. There are not very many "Perfectly Engineered " WIR out there. There are a lot of DTC on my customers units.

interesting so you have put a recorder in a box that has a one hr defrost in the middle of the night when noone opens the door and "the product" temp goes above 40. i suppose there are cases where this "could" happen

 

[TechmanTerry]

Yes I did. Yes it does. But not on a WI w/ a 34-35-36* "normal" box temp. How about on gravity coil Deli cases, that have 1-2-3 blower coils in the "bottom" storage area?