Pizza Prep Cooler

Pizza Prep Cooler
Help to find the BTU requirements for a pizza prep table?

I'm trying to figure out how many BTUs of cooling you need to maintain about 36 degrees Fahrenheit in a 44 cubic foot prep table, one must know the heat load of 12 "x115" section tray well and report that in my BTU requirement, you must also determine the amount of BTUs required to maintain as 100 pounds of pizza dough at 36 degrees and include that BTU in my obligation as well. Can anyone point me in the direction of a website to help me figure things? or could u give me a hand and show me how I could arrive at these answers?

Well, I'm in the mood for crisis any numbers or dig up the information you need to know, but I try to point you in the right direction. First, suppose the table and mass are both at room temperature before something is on. Then it would identify thickness and construction material of the walls of the table (you have to use stainless steel and features of any insulation) and using the conduction equation to determine heat gain at the table with an estimate of the temperature outside the table (for example 70 degrees) and an internal temperature of 36 degrees. Then there would to determine what kind of cooling would be necessary to cool the pasta. This is difficult. You will need to determine the Biot number to see if the cooling the mass would be by conduction (by volume and thickness of the mass) or by convection. Once you know that we can determine the cooling needed to cool the pulp properties based on it. You will probably have to make some assumptions here. This will give the necessary capacity for sensitive coil. The kicker is that we trying to do is the latent heat produced by the mass. In reality, this could add a significant amount of capacity of the coil. Aspirates dough, since yeast and emit moisture at 44 cubic feet. The aspiration rate will probably be in the grains of moisture or humidity pounds per hour or per minute. You have to convert that in BTU / hr and ensure that the coils can remove that amount of moisture. add latent and sensible load will give a total load of the coil. This is not easy to do. I spent months trying to figure out how to dehumidify a freezer spiral flash in a bakery that was frozen dough that had excessive frost build up inside freezer and about reducing the cooling capacity and causing them to run the defrost cycle too often the production shut down. worked Munters with some engineers. You may want to dig into their website or call a sales representative or the engineer of the factory. They have a slightly different application, since they deal mainly with a wheel desiccant dehumidification, but might be able to help with the burden of latent heat.