The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-10-31

adjacent to the outer wall, to obtain
the temperature in that part of the
refrigerator. Each hour Of the test,
these four Thermometers and the
room thermometers are read by one
OF the institute engineers From
the readings taken. we know def.
nitely the average food compart-
ment temperature maintained by
every refrigerator tested. and this
measures the ability of the refriger.
ator to preserve food.
In order to standardiZe the test,
We load the ice chamber each day
with fresh piece of ice and dis
card the ice remaining from the
previous "a hours. The melted ice
is caught in a covered pail and
weighed, and the meltage Is checked
against the loss of ice.
From this we calculate the guam
tity of ice used for each cubic foot
of food compartment volume, to de-
termine IL the refrigerator is econo-
mical in this respect. From the ice
consumption we also ascertain the
quantity Of heat that seeps into the
refrigerator. If this is not too high,
the walls are well insulated, but If it
exceeds our allowance, there is suffi.
cient insulation. A refrigerator. to
be approved by the institute, must
perform satisfactorily on all three
counts mentioned above. If 1t does
not, suitable changes have to be
made by the manufacturer before it
can be approved.
Before starting G test on a me-
chanical refrigerator an investiga-
ton is made 20 find out If the manu-
facturer has a well-established or
ganization that promises to be
permanent, and also IL he has built
up a service department which is
capable Of making any necessary re.
pairs or adjustments after the unit
is in the hands of the consumer. II
the result of this investigation is
favorable, the device is accepted
for test.
The mechanical refrigerator is also
given a technical test and a kitchen
sorvice test. In the mechanical test
we determine the power consump-
ton at different room temperatures,
variation in temperature maintained
in the food compartment and ice
tray throughout the cycle of opera.
ton, the frequency and duration of
the operating period, and the ca
pacity of the unit for the work it has
to do, as indicated by the percentage
OF the total time that it operates at
different room temperatures.
A continuous record showing the
operating characteristics is made on
the chart Of a recording meter
and this record is examined each
day for indication of any defect
that may develop particularly under
the heavier load that prevails al
| the higher room temperature.
| Pm For Few Weeks
Before starting the technical test
the unit is run for a few weeks tc
| give the operating parts an oppor
tlInity to become worn in, and
necessary adjustments are made to
the control to maintain t.le desired
food compartment temperature. The
test is then run for a week In q
room maintained at q constant tenn
peraturo Of 80 degrees, after which
1t IL continued for another week
VIII the room held at n tempera
ture Of 80 degrees Fahrenheit. Dur.
ing all that time temperature and
power readings are taken hourly
AT the higher room temperature
any major defect Is very apt to
develop quickly, and should such
occur, the test IL discontinued.
Copyright, 1927. King Features
Syndicate. Incl