Compressor For Commercial Air Conditioning
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Compressor For Commercial Air Conditioning

Compressor For Commercial Air Conditioning

ZR250KC-TWD-522 designed for a variety of commercial air conditioning and chiller applications Specifications Refrigeration TypeR-22 Cooling Efficiency (EER)UP TO 11.5 Phase3 Capacity Range (BTU)177000-250000 Voltage@Hz380/420@50, 460@60 ApplicationAir Conditioning Features Commercial (3-phase...

Description

ZR250KC-TWD-522 designed for a variety of commercial air conditioning and chiller applications

 

Specifications

Refrigeration TypeR-22

Cooling Efficiency (EER)UP TO 11.5

Phase3

Capacity Range (BTU)177000-250000

Voltage@Hz380/420@50, 460@60

ApplicationAir Conditioning

Features

Commercial (3-phase only) fixed speed compressor

Optimized for low-pressure applications (R-22, R-407C)

On-board CoreSense? technology provides protection, diagnostics and communication capabilities

How to eliminate peculiar smell in cold storage:

Ozone method. Ozone has a strong oxidizing effect, which can not only eliminate the peculiar smell of cold storage warehouses, but also prevent the growth of microorganisms. The ozone generator can be used to eliminate the peculiar smell of the warehouse. If foods with a lot of fat are stored in the cold storage, ozone treatment should not be used to avoid fat oxidation and rancidity.

 

Vinegar method. The cold storage warehouse where the fish has been installed has a strong fishy smell. It is not suitable to load other foods, and other foods can only be loaded after thorough cleaning to eliminate fishy smell. The general way to remove the fishy smell is to use vinegar.

Refrigeration Compressors

The specific method is: after the fish leaves the cold storage, remove the frost layer on the evaporation tube group, and keep the warehouse temperature below -50 ℃, and then prepare according to the volume of 50-100 grams of vinegar per cubic meter of the cold storage warehouse, and use a sprayer to When spraying inside the warehouse, first close the warehouse door tightly, and turn on the blower intermittently to let the vinegar volatilize and flow in the warehouse, so that the vinegar can absorb a lot of fishy smell. Generally, the door of the cold storage is opened after about 4-24 hours, and the vinegar smell can be blown out of the storage by continuous blasting for several hours.

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