Paragraph 2 Storage conditions and target temperatures per compartment type

(1)

Table 17 sets out the storage conditions and target temperature per compartment type.

Table 17

Storage conditions and target temperature per compartment type

Group	Compartment type	Storage conditions	Storage conditions	T_c
		T_min	T_max
		°C	°C	°C
Unfrozen compartments	Pantry	+14	+20	+17
	Wine storage	+5	+20	+12
	Cellar	+2	+14	+12
	Fresh food	0	+8	+4
Chill compartment	Chill	-3	+3	+2
Frozen compartments	0-star and ice-making	N/A	0	0
	1-star	N/A	-6	-6
	2-star	N/A	-12	-12
	3-star	N/A	-18	-18
	Freezer (4-star)	N/A	-18	-18

(2)

For the purposes of Table 17—

(a)

for the entries relating to pantry, cellar and fresh food, T_min and T_max are the average values measured over the test period (average over time and over a set of sensors);

(b)

for the entry relating to wine storage—

(i)

T_min and T_max are the average values measured over the test period (average over time for each sensor) and define the maximum allowed temperature operating range;

(ii)

the average temperature variation over the test period for each sensor must be no more than ± 0.5 kelvin (K); during a defrost and recovery period the average of all sensors must not rise more than 1.5 K above the average value of the compartment;

(c)

for the entry relating to chill, T_min and T_max are the instantaneous values during the test period;

(d)

for all the entries relating to frozen compartments, T_max is the maximum value measured over the test period (maximum over time and over a set of sensors);

(e)

for the entries relating to 2-star, 3-star and 4-star frozen compartments, where the compartment is of the auto-defrosting type, the temperature (defined as the maximum of all sensors) must not rise more than 3.0 K during a defrost and recovery period.