BTU Calculator for Cold Room Refrigeration
Published on: June 12, 2025 | By Supaload
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Introduction
Accurate heat load calculation is the foundation of any efficient refrigeration system. A BTU calculator or heat load calculator streamlines the process by quantifying the total heat gains over a 24-hour period, ensuring the right equipment is selected and energy waste is minimized. Skip the manual calculations - try our interactive BTU Calculator to get instant, accurate results!
Refrigeration Load Calculation Basics
A comprehensive heat load calculation breaks down total heat gain into four main categories: wall heat gain (transmission), air change (infiltration) load, miscellaneous load, and product load. Summing these and applying a safety factor gives you the BTU/24 hr requirement for your refrigeration system.
Step 1: Calculating Wall Heat Gain
Compute heat gain through each wall, ceiling, and floor using Q_wall = K × A × ΔT × 24 hr. Use K from insulation tables, measure each surface's area, and apply the temperature difference. Sum all surfaces for total transmission load.
Wall Heat Gain
Thermal Conductivity Coefficient for Specific Wall Thickness (Table A)
| Material | Density (kg/m³) | 20 mm | 40 mm | 60 mm | 80 mm | 100 mm | 120 mm | 140 mm | 160 mm | 180 mm | 200 mm |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Cork – baked slab | 112 | 1.8 | 0.925 | 0.62 | 0.46 | 0.37 | 0.31 | 0.26 | 0.23 | 0.2 | 0.18 |
| Cork – baked slab wet | 144 | 2.1 | 1.05 | 0.7 | 0.52 | 0.42 | 0.35 | 0.3 | 0.26 | 0.23 | 0.21 |
| Cork – raw granulated | 192 | 2.45 | 1.22 | 0.82 | 0.61 | 0.49 | 0.41 | 0.35 | 0.31 | 0.27 | 0.24 |
| Cork – baked granulated | 80–112 | 1.95 | 0.97 | 0.65 | 0.49 | 0.39 | 0.32 | 0.28 | 0.24 | 0.22 | 0.18 |
| Glass wool – white | 48–80 | 1.65 | 0.82 | 0.55 | 0.41 | 0.33 | 0.27 | 0.24 | 0.21 | 0.18 | 0.16 |
| Glass wool – bitumen bonded | 16 | 1.65 | 0.82 | 0.55 | 0.41 | 0.33 | 0.26 | 0.23 | 0.2 | 0.18 | 0.16 |
| Kapox | 24 | 1.6 | 0.8 | 0.53 | 0.41 | 0.32 | 0.27 | 0.24 | 0.21 | 0.19 | 0.16 |
| Polystyrene | 32 | 1.65 | 0.82 | 0.55 | 0.41 | 0.33 | 0.27 | 0.24 | 0.21 | 0.18 | 0.17 |
| Polyurethane – Foamed | 64 | 1.75 | 0.87 | 0.58 | 0.44 | 0.35 | 0.29 | 0.25 | 0.22 | 0.19 | 0.16 |
| Polyurethane – Cellular | 88 | 0.95 | 0.47 | 0.32 | 0.24 | 0.19 | 0.16 | 0.14 | 0.12 | 0.1 | 0.1 |
| Slag wool – Felted | 40 | 1.9 | 0.95 | 0.63 | 0.47 | 0.38 | 0.32 | 0.27 | 0.24 | 0.21 | 0.19 |
| Slag wool – Loose | 48 | 1.68 | 0.84 | 0.56 | 0.42 | 0.34 | 0.3 | 0.26 | 0.23 | 0.2 | 0.19 |
| Wall-board insulating panel | 136 | 2.9 | 1.45 | 0.97 | 0.72 | 0.58 | 0.45 | 0.36 | 0.23 | 0.19 | 0.18 |
| Wood wool slabs | 176 | 4.7 | 2.35 | 1.56 | 1.17 | 0.94 | 0.78 | 0.67 | 0.57 | 0.52 | 0.47 |
Step 2: Calculating Air Change Load
The average number of air changes per day for various volumes of cold room is shown in Table 3. The figure of 86,400 is the number of seconds in a day. This is introduced to convert from joules per day to watts.The amount of heat to be removed in cooling a cubic metre of air from ambient down to the room condition is shown in Table 4.
Air Change Load
Heat Removed per Cubic Metre of Air (Table B)
| Storage Temp (°C) | 5 °C DB 70 %RH | 5 °C DB 80 %RH | 10 °C DB 70 %RH | 10 °C DB 80 %RH | 15 °C DB 70 %RH | 15 °C DB 80 %RH | 20 °C DB 50 %RH | 20 °C DB 60 %RH | 25 °C DB 50 %RH | 25 °C DB 60 %RH | 30 °C DB 50 %RH | 30 °C DB 60 %RH | 35 °C DB 50 %RH | 35 °C DB 60 %RH | 40 °C DB 50 %RH | 40 °C DB 60 %RH |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 15 | 2.77 | 7 | 16.8 | 23.3 | 34.5 | 42.7 | 56.4 | 66.4 | 81.4 | 96.5 | ||||||
| 10 | 30.87 | 37.5 | 48.8 | 57.2 | 70.1 | 81.3 | 96.5 | 111 | 125 | 141 | ||||||
| 5 | 9.6 | 12 | 10.5 | 13.8 | 22.8 | 26.2 | 29 | 33.5 | 43.7 | 50.5 | 62.1 | 70.6 | 83.9 | 95.4 | ||
| 0 | 9.1 | 10.9 | 20.8 | 23.3 | 34.4 | 37.9 | 44.6 | 48.2 | 51.2 | 55.8 | 66.4 | 73.5 | 85.5 | 94.4 | 108 | 120 |
| -5 | 19.2 | 20.9 | 31 | 33.4 | 40.8 | 43.4 | 54.8 | 58.4 | 61.4 | 66.1 | 77 | 84.2 | 96.6 | 104 | 120 | 132 |
| -10 | 28.7 | 30.5 | 50.2 | 52.8 | 64.5 | 68.2 | 71.3 | 76.1 | 87.2 | 94.6 | 117 | 127 | 141 | 154 | 171 | 189 |
| -15 | 37.8 | 39.7 | 58.8 | 61.5 | 73.4 | 77.1 | 80.4 | 86.8 | 90.1 | 95.1 | 107 | 114 | 127 | 137 | 152 | 165 |
| -20 | 46.1 | 48 | 68 | 70.8 | 82.9 | 86.8 | 92.6 | 96.5 | 99.8 | 105 | 117 | 125 | 138 | 148 | 163 | 177 |
| -25 | 55.1 | 57.1 | 77.5 | 80.1 | 92.6 | 96.5 | 99.8 | 105 | 117 | 125 | 138 | 148 | 163 | 177 | 195 | 213 |
| -30 | 64.2 | 66.2 | 86.7 | 89.6 | 102 | 106 | 110 | 115 | 127 | 135 | 149 | 159 | 161 | 171 | 187 | 201 |
| -35 | 73.3 | 75.3 | 97.1 | 100 | 113 | 117 | 121 | 126 | 138 | 147 | 161 | 171 | 187 | 201 | 220 | 231 |
| -40 | 83.3 | 85.4 | 97.1 | 102 | 113 | 117 | 121 | 126 | 138 | 147 | 161 | 171 | 187 | 201 | 220 | 231 |
Air Changes per 24 Hours (Table C)
| Volume (m³) | Changes per 24h (Above 0°C) | Changes per 24h (Below 0°C) |
|---|---|---|
| 2.5 | 70 | 52 |
| 3 | 63 | 47 |
| 4 | 53 | 40 |
| 5 | 47 | 35 |
| 7.5 | 38 | 28 |
| 10 | 32 | 24 |
| 15 | 26 | 19 |
| 20 | 22 | 16.5 |
| 25 | 19.5 | 14.5 |
| 30 | 17.5 | 13 |
| 40 | 15 | 11.5 |
| 50 | 13 | 10 |
| 60 | 12 | 9 |
| 80 | 10 | 7.7 |
| 100 | 9 | 6.8 |
| 150 | 7 | 5.4 |
| 200 | 6 | 4.6 |
| 250 | 5.3 | 4.1 |
| 300 | 4.8 | 3.7 |
| 400 | 4.1 | 3.1 |
| 500 | 3.6 | 2.8 |
| 600 | 3.2 | 2.5 |
| 800 | 2.8 | 2.1 |
| 1000 | 2.4 | 1.9 |
| 1500 | 1.95 | 1.5 |
| 2000 | 1.65 | 1.3 |
| 2500 | 1.45 | 1.1 |
| 3000 | 1.3 | 1.05 |
For heavy usage multiply the above values by 2. For long storage multiply the above values by 0.6.
Step 3: Calculating Product Load
Product load can be divided into four types: • Product temperature reduction above freezing • Product freezing • Product temperature reduction below freezing • Product respiration load
Product Temperature Reduction Load (Above or Below Freezing)
Product Freezing Load
Note: It may be specified that the product is to be frozen over a period of less than a day, in which case the load will need to be increased accordingly. The heat load of any product packing material must be included, also any handling equipment such as trolleys.
Product Respiration Load
Note: Table D shows specific heat, latent heat and heat of respiration for a wide variety of produce.
Product Load Data (Table D)
| Product Name | Storage Temperature (°C) | Relative Humidity (%) | Storage Life | Freezing Point (°C) | Specific Heat Above Freezing (kJ/kg·°C) | Specific Heat Below Freezing (kJ/kg·°C) | Latent Heat (kJ/kg) | Heat of Respiration (kJ/24h) | Remarks |
|---|---|---|---|---|---|---|---|---|---|
| Bacon – Fresh | 1.1–4.4 | 85 | 2–6 weeks | -2 | 1.53 | 1.1 | 68 | ||
| Bacon – Frozen | -18 | 90–95 | 4–6 months | 1.53 | 1.1 | 68 | |||
| Beef – Fresh | 0–1.1 | 88–92 | 1–6 weeks | -2 | 3.2 | 1.67 | 231 | ||
| Beef – Frozen | -18 | 90–95 | 9–12 months | 3.2 | 1.67 | 231 | |||
| Ham – Fresh | 0–1.1 | 85–90 | 7–12 days | -2 | 2.53 | 1.46 | 167 | ||
| Ham – Frozen | -18 | 90–95 | 6–8 months | 2.53 | 1.46 | 167 | |||
| Lamb – Fresh | 0–1.1 | 85–90 | 5–12 days | -2 | 3 | 1.86 | 216 | ||
| Lamb – Frozen | -18 | 90–95 | 8–10 months | 3 | 1.86 | 216 | |||
| Lard – Fresh | 7 | 90–95 | 4–8 months | 2.09 | 1.42 | 210 | |||
| Lard – Frozen | -18 | 90–95 | 12–14 months | 2.09 | 1.42 | 210 | |||
| Livers – Frozen | -18 | 90–95 | 3–4 months | -2 | 2.13 | 1.3 | 128 | ||
| Pork – Fresh | 0–1.1 | 85–90 | 3–7 days | 2.13 | 1.3 | 128 | |||
| Pork – Frozen | -18 | 90–95 | 4–6 months | 2.13 | 1.3 | 128 | |||
| Poultry – Fresh | 0 | 85–90 | 1 week | -2.7 | 3.3 | 1.76 | 246 | ||
| Poultry – Frozen | -18 | 90–95 | 8–12 months | 3.3 | 1.76 | 246 | |||
| Rabbit – Fresh | 0–1.1 | 90–95 | 1–5 days | 3.1 | 1.67 | 228 | |||
| Rabbit – Frozen | -18 | 90–95 | 0–6 months | 3.1 | 1.67 | 228 | |||
| Sausages – Fresh | 0–1.1 | 85–90 | 3–12 days | 3.72 | 2.34 | 216 | |||
| Sausages – Frozen | -18 | 90–95 | 2–6 months | 3.72 | 2.34 | 216 | |||
| Veal – Fresh | 0–1.1 | 90–95 | 5–10 days | -2 | 3.08 | 1.67 | 223 | ||
| Veal – Frozen | -18 | 90–95 | 8–10 months | 3.08 | 1.67 | 223 | |||
| Artichoke – Globe | -0.5–0 | 90–95 | 1–2 weeks | 1.16 | 3.64 | 1.88 | 280 | A | |
| Artichoke – Jerusalem | -0.5–0 | 90–95 | 2–5 months | -2.5 | 3.47 | 1.84 | 265 | A | |
| Asparagus | 0–2.2 | 95 | 2–3 weeks | -0.6 | 3.94 | 2 | 312 | 11.1 | A |
| Beans – Green | 4.4–7.2 | 90–95 | 7–10 days | -0.7 | 3.81 | 1.97 | 298 | 11.6 | |
| Beet – Topped | 0 | 95 | 3–5 months | -1.05 | 3.77 | 1.92 | 293 | 3.1 | |
| Broccoli | 0 | 90–95 | 10–14 days | -0.6 | 3.85 | 1.97 | 302 | 8.7 | B |
| Brussels Sprouts | 0 | 90–95 | 3–5 weeks | -0.83 | 3.68 | 1.93 | 284 | 6.7 | |
| Cabbage – Late | 0 | 90–95 | 3–4 months | -0.89 | 3.94 | 1.97 | 307 | 1.4 | |
| Carrots – Topped | 0 | 90–95 | 4–5 months | -1.39 | 3.76 | 1.93 | 293 | 2.4 | |
| Cauliflower | 0 | 90–95 | 2–4 weeks | -0.78 | 3.89 | 1.97 | 307 | 4.5 | |
| Celery | 0 | 90–95 | 2–3 months | -0.5 | 3.98 | 2 | 314 | 1.9 | B |
| Corn – Sweet | 0 | 90–95 | 4–8 days | -0.6 | 3.31 | 1.76 | 246 | 10.75 | A |
| Cucumber | 7–10 | 90–95 | 10–14 days | -0.5 | 4.06 | 2.05 | 319 | A | |
| Endive | 0 | 90–95 | 2–3 weeks | -0.6 | 3.94 | 2 | 307 | ||
| Garlic – Dry | 0 | 65–70 | 6–7 months | -0.83 | 2.89 | 1.67 | 207 | ||
| Leeks | 0 | 90–95 | 1–3 months | -0.72 | 3.68 | 1.93 | 293 | ||
| Lettuce | 0 | 95 | 2–3 weeks | -0.16 | 4.02 | 2 | 316 | 3.9 | B |
| Melons – Cantaloupe | 2.2–4.4 | 85–90 | 5–15 days | -1.16 | 3.89 | 2 | 307 | 1.5 | |
| Melons – Honeydew | 7–10 | 85–90 | 3–4 weeks | -0.94 | 3.94 | 2 | 307 | 1.2 | |
| Watermelon | 4.4–10 | 80–85 | 2–3 weeks | -0.39 | 4.06 | 2 | 307 | ||
| Mushrooms | 0 | 90 | 3–4 days | -0.89 | 3.89 | 1.97 | 302 | 7.2 | |
| Olives – Fresh | 7–10 | 85–90 | 4–6 weeks | -1.44 | 3.35 | 1.76 | 251 | ||
| Onions | 0 | 65–70 | 1–8 months | -0.77 | 3.77 | 1.93 | 288 | 1 | B |
| Parsnips | 0 | 90–95 | 2–6 months | -0.89 | 3.52 | 1.84 | 260 | ||
| Peas | 0 | 90–95 | 1–3 weeks | -0.61 | 3.31 | 1.76 | 246 | 9.6 | B |
| Peppers – Sweet | 7–10 | 90–95 | 2–3 weeks | -0.72 | 3.94 | 1.97 | 307 | 3.14 | A |
| Potatoes – Early | 10–13 | 90 | 4–8 months | -0.61 | 3.56 | 1.84 | 270 | 3 | |
| Potatoes – Late | 3.3–10 | 90 | 2–3 months | -0.61 | 3.43 | 1.8 | 258 | 1.8 | A |
| Rhubarb | 0 | 95 | 2–4 weeks | -0.94 | 4.02 | 2 | 312 | ||
| Salsify | 0 | 90–95 | 2–4 months | -1.1 | 3.47 | 1.84 | 263 | ||
| Spinach | 0 | 90–95 | 10–14 days | -0.3 | 3.94 | 2 | 307 | 11.1 | |
| Squash – Marrow (Summer) | 0–10 | 85–95 | 5–14 days | -0.5 | 3.97 | 2 | 314 | A | |
| Squash – Marrow (Winter) | 10–13 | 70–75 | 4–6 months | -0.94 | 3.81 | 1.97 | 295 | B | |
| Tomatoes – Mature Green | 13–21 | 85–90 | 1–3 weeks | -0.55 | 3.98 | 2 | 312 | 7.2 | |
| Tomatoes – Ripe | 7–10 | 85–90 | 4–7 days | -0.55 | 3.94 | 2 | 312 | 4.3 | A |
| Turnips | 0 | 90–95 | 4–5 months | -1.05 | 3.89 | 1.97 | 302 | 2.2 | |
| Apples | -1.1–3.3 | 90 | 1–6 months | -1.5 | 3.64 | 1.88 | 281 | 1.92 | B— same A |
| Apricots | -0.6–0 | 90 | 1–2 weeks | -1.05 | 3.68 | 1.92 | 284 | 25.6 | A |
| Avocados | 7.2–13 | 85–90 | 2–4 weeks | -0.3 | 3.01 | 1.67 | 219 | A | |
| Bananas | 13.3–15 | 90 | 5–10 days | -0.8 | 3.68 | 1.92 | 284 | 1.8 | |
| Blackberries | -0.6–0 | 90–95 | 2–3 weeks | -1.8 | 3.64 | 1.88 | 280 | ||
| Cherries | -0.6–0 | 90–95 | 1–2 months | -0.8 | 2.43 | 1.42 | 156 | B | |
| Coconuts | 0–1.7 | 80–85 | 1–2 months | -0.8 | 3.77 | 1.93 | 288 | 1.1 | |
| Cranberries | 2.2–4.4 | 90–95 | 2–4 months | -1 | 3.68 | 1.88 | 280 | ||
| Currants | 0–6.0 | 90–95 | 10–14 days | -15.7 | 1.51 | 1.08 | 67 | ||
| Dates – Dried | -18 or 0 | Below 75 | 6–12 months | 1.63 | 1.13 | 80 | |||
| Figs – Dried | 0–4.4 | 50–60 | 9–12 months | 3.77 | 1.93 | 293 | 3.6 | B | |
| Gooseberries | -0.6–0 | 90–95 | 2–4 weeks | -1.1 | 3.81 | 1.93 | 293 | 3.6 | B |
| Grapefruit | 10–16 | 85–90 | 4–6 weeks | -2.2 | 3.6 | 1.84 | 270 | 0.4 | B |
| Grapes | -1.1–0 | 85–90 | 1–6 months | -1.4 | 3.81 | 1.93 | 295 | 4.24 | A |
| Lemons | 14.4–15.6 | 86–88 | 1–6 months | -0.8 | 3.77 | 1.92 | 288 | 1.68 | B |
| Oranges | 0–9 | 85–90 | 3–12 weeks | -0.94 | 3.77 | 1.92 | 288 | 1.34 | B |
| Peaches | 0–6.0 | 90 | 2–4 weeks | -0.94 | 3.77 | 1.92 | 288 | 0.93 | B |
| Pears | -1.75–0 | 90–95 | 2–7 weeks | -1.5 | 3.6 | 1.88 | 274 | ||
| Pineapples – Mature Green | 10–13 | 85–90 | 3–4 weeks | -1 | 3.68 | 1.88 | 283 | ||
| Pineapples – Ripe | 7.2 | 85–90 | 2–4 weeks | -0.83 | 3.68 | 1.88 | 274 | 0.64 | B |
| Plums | 0–6.0 | 90–95 | 2–4 weeks | -3 | 3.85 | 1.76 | 300 | 5.47 | |
| Pomegranates | 0 | 90 | 2–4 weeks | -0.6 | 3.56 | 1.86 | 284 | 4.24 | A |
| Raspberries | -0.6–0 | 90–95 | 2–3 days | -0.8 | 3.85 | 1.76 | 300 | 3.78 | |
| Strawberries | -0.6–0 | 90–95 | 5–7 days | -1.05 | 3.77 | 1.93 | 290 | ||
| Tangerines | -0.3–3 | 95–90 | 2–4 weeks | -1.05 | 3.77 | 1.97 | 302 | 2.2 | |
| Fish – Fresh | 0.6–2.0 | 90–95 | 5–15 days | -2.2 | 3.26 | 1.74 | 245 | ||
| Fish – Smoked | 4.4–10 | 50–60 | 6–8 months | -2.2 | 2.93 | 1.63 | 213 | ||
| Fish – Brine salted | 4.4–10 | 90–95 | 10–12 months | -2.2 | 3.18 | 1.72 | 232 | ||
| Fish – Mild cured | -2.2–1.7 | 75–90 | 4–8 months | -2.2 | 1.74 | 245 | |||
| Fish – Frozen | -18 | 90–95 | 6–12 months | -2.2 | 3.62 | 277 | |||
| Shell Fish – Fresh | -1.1–0.6 | 85–95 | 3–7 days | -2.2 | 1.88 | 277 | |||
| Shell Fish – Frozen | -18–29 | 90–95 | 3–8 months | -2.2 | 277 | ||||
| Butter | 0–4.4 | 80–85 | 2 months | -5.6 | 1.38 | 1.05 | 53 | ||
| Butter – Frozen | -18 | 70–85 | 8–12 months | -5.6 | 1.38 | 1.05 | 53 | ||
| Cheese | -1.1–1.7 | 65–70 | 2–3 months | -1.7 | 2.1 | 1.3 | 126 | ||
| Cream | -18 | 1–2 months | 2.93 | 1.63 | 207 | ||||
| Milk – Fluid (Pasteurized) | 0.6 | 7 days | -0.6 | 3.77 | 2.51 | 290 | |||
| Milk – Fluid (Condensed) | 4.4 | several months | 1.75 | 93 | |||||
| Milk – Fluid (Evaporated) | Room temp | 1 year | 3.01 | 246 | |||||
| Milk – Dried / Whole Milk | 7–13 | low | few months | 0.92 | 9.3 | ||||
| Non-fat Milk | 7–13 | low | several months | 0.92 | 9.3 | ||||
| Eggs – Shell | -1.7–0 | 85–90 | 5–6 months | -2.2 | 3.05 | 1.76 | 246 | ||
| Eggs – Whole liquid | 0 | 1 year | -2.2 | ||||||
| Beer – UK | 12.2 | 3–6 weeks | -2.2 | 3.85 | 1.42 | 300 | |||
| Bread | -18 | 4–6 months | 2.93 | 1.1 | 115 | ||||
| Honey | Below 10 | 1 year | 1.46 | 1.1 | 60 | ||||
| Hops | -1.6–0 | 50–60 | several months | 1.29 | |||||
| Ice | -4 | 80 | |||||||
| Mushroom Spawn – Manure | 1.1 | 75–80 | 8 months | ||||||
| Grain | 0–4.4 | 75–80 | 2 weeks | ||||||
| Nursery stock | 0–2 | 85–90 | 3–6 months | ||||||
| Salad oil | 2 | 1 year | 1.34 | 1.05 | 51 | ||||
| Margarine | 2 | 60–70 | 1 year |
Step 4: Calculating Miscellaneous Load
Include heat from lighting, motors, and people. Calculate each separately (for example, lighting: watts × 3.42 BTU/watt × 24 hr) and sum them.
Miscellaneous Loads
Note: If this load is high relative to the others, consider it as continuous, in which case Miscellaneous Load = Equipment Output (W).
Step 5: Safety Factor & Hourly Heat Load
Add 10% to the total BTU/24 hr load, then divide by operating hours to determine BTU/hr for equipment sizing.
Key Takeaway
Applying these formulas and tables in your BTU or heat load calculator ensures precise equipment sizing, optimal efficiency, and reliable refrigeration performance.
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Learn More About BTU Calculations
Want to dive deeper into BTU calculations? Visit our comprehensive BTU Calculator Guide to learn about: • The science behind BTU calculations • Common calculation mistakes to avoid • Practical examples and use cases • Best practices for refrigeration design Understanding these fundamentals will help you make better decisions in your refrigeration projects.
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