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Provides formulas and volume calculations for walk-in and reach-in refrigeration, plus references to storage-volume tables for units sized to delivery intervals.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/food-service-establishment-manual-for-design-installation-and-construction-section-d-facilities-to-maintain-product-temperature/495941/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/food-service-establishment-manual-for-design-installation-and-construction-section-d-facilities-to-maintain-product-temperature/495941.png","ImageObject",300,407,{"name":42,"@type":43},"Eliana","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-11","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",9,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What refrigeration temperature limits must all refrigerators maintain for TCS food?","Question",{"text":63,"@type":64},"All refrigerators must be capable of maintaining TCS food at 41°F or below.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What rapid cooling capability is required when TCS foods are prepared in advance?",{"text":68,"@type":64},"Rapid cooling must cool TCS foods from 135°F to 41°F within 6 hours (135°F to 70°F within the first 2 hours), and cooling capacity must match the required volume.",{"name":70,"@type":61,"acceptedAnswer":71},"How is daily meal volume used to estimate refrigeration storage?",{"text":72,"@type":64},"Daily meals are calculated first using the number of meal periods, dining seats, turnover per meal period, plus other daily sales (takeout or catering); then walk-in and reach-in volumes are calculated based on meals between deliveries and usable-space factors.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},495941,1791030516,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":97,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":55,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":144,"preview_page_count":4},4398048949847,"https://ap-avatar.wpscdn.com/avatar/400002536579ef2da7f?_k=1778318612642679267","This manual is to be used as a Guidance Document only and does not replace the actual Rules and Regulations as written in Chapter 511-6-1 for food service establishments.  \nSECTION D-FACILITIES TO MAINTAIN PRODUCT TEMPERATURE  \nREFERENCES (Chapter 511-6-1)  \n.05 Equipment and Utensils:  \n(1) Materials (e) Galvanized Metal, Use Limitations (l) Temperature Measuring Devices, Ambient Air and Water (x) Temperature Measuring Devices  \n(2) Design and Construction (jj) Food Service Equipment, Acceptability  \n(3) Numbers and Capacities (a) Cooling, Heating and Holding Capacities  \nI. Holding Facilities: Hot-holding and cold-holding facilities must be designed, constructed and installed to comply with DPH Rule 511-6-1-.05 Equipment and Utensils. Food equipment that is designed and built according to standards set by ANSI accredited certification programs is acceptable in this rule.  \nII. Refrigeration Sizing and Design:  \n1. Plan review must consider the need to provide adequate refrigeration facilities for the proper storage, transportation, display, and service of TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) food. Specific refrigeration needs are based on the menu, number of meals, frequency of deliveries, and food to be prepared in advance of service. All refrigerators must be capable of maintaining (TCS) food at 41°F or below.  \n2. If (TCS) foods are prepared a day or more in advance of service, a rapid cooling procedure capable of cooling (TCS) foods from 135°F to 41°F within 6 hours (135°F to 70°F within the first 2 hrs.) must be provided. The capacity of the rapid cooling facilities must be sufficient to accommodate the volume of food required to be cooled to 41°F within the total cooling time limit of 6 hours. The location of the rapid cooling facilities (e.g., sinks for ice baths, freezer storage for ice wands, blast chillers) must be identified. Refrigerators and freezers at workstations for operations requiring preparation and handling of (TCS) foods should be considered. For example, it may be necessary to locate a freezer near the fryer where frozen products will be deep-fried. Refrigeration units, unless designed for such use, must not be located directly adjacent to cooking equipment or other high heat producing equipment that may adversely impact the cooling system's operation.  \nIII. Calculating Refrigerated Storage Needs: To plan refrigeration storage, the following items must be considered: menu, type offood operation, number of meals per day, number of deliveries per week, and adequate ventilation in the areas where the refrigeration systems will be located:  \nA. Meals Served Per Day: This formula is used first to establish the daily number of meals:  \nTotal Meals Per Day Served:  \nNumber of Meal Periods x Number of Dining Seats x Turnover of Seats per Meal Period + Other Sales per Day (takeout or catering)  \nB. Walk-in Refrigeration Volume: Then, the following formula is used to establish required walk-in refrigeration storage volume:  \nTotal Interior Storage Volume Needed:  \nVolume per Meal1 (ft.3) x number of meals between deliveries  \n.402  \nFor example, if a food service establishment serves 1,000 meals between deliveries, the following refrigerated walk-in storage capacity would be needed:  \n0.1 ft.3/meal x 1000 meals = 250 cubic feet.40  \nC. Reach-in Refrigeration Volume: This formula is used to establish the required reach-in refrigeration storage volume:  \nTotal Interior Storage Volume Needed:  \nVolume per meal3 (ft.3) x number of meals between deliveries  \n.754  \nFor example, if a food service establishment serves 1,000 meals between deliveries, the following reach-in refrigerated storage capacity would be needed:  \n0.13/meal x 1000 meals = 133 cubic feet  \n.75  \n1Volume per meal is estimated to be 0.1 cubic feet.  \n2Only 40% of any walk-in unit actually provides usable space.  \n3Volume per meal is estimated to be 0.1 cubic feet.  \n4Only 75% of any reach-in unit actually provides usable space.  \nNote: See Tab","cbCaihpaVEBCCcG2","https://ap.wps.com/l/cbCaihpaVEBCCcG2","pdf",798236,"English","# SECTION D-FACILITIES TO MAINTAIN PRODUCT TEMPERATURE\n## Holding Facilities\n## Refrigeration Sizing and Design\n## Calculating Refrigerated Storage Needs\n## Cold Storage Chart for Walk-in Units","[{\"question\":\"What refrigeration temperature limits must all refrigerators maintain for TCS food?\",\"answer\":\"All refrigerators must be capable of maintaining TCS food at 41°F or below.\"},{\"question\":\"What rapid cooling capability is required when TCS foods are prepared in advance?\",\"answer\":\"Rapid cooling must cool TCS foods from 135°F to 41°F within 6 hours (135°F to 70°F within the first 2 hours), and cooling capacity must match the required volume.\"},{\"question\":\"How is daily meal volume used to estimate refrigeration storage?\",\"answer\":\"Daily meals are calculated first using the number of meal periods, dining seats, turnover per meal period, plus other daily sales (takeout or catering); then walk-in and reach-in volumes are calculated based on meals between deliveries and usable-space factors.\"}]","Food Service Establishment Manual for Design, Installation and Construction - SECTION D - Facilities to Maintain Product Temperature | PDF",1790924352,23]