Page 265 - Defrosting for Air Source Heat Pump
P. 265

Defrosting control strategy                                       259

                                                                          uneven


                                                                          2
                                                                          Type

                                                                          of
                                                                          Example


                                                                          (B)
                                                                          frosting.


                                                                          uneven

                                                                          1
                                                                          Type

                                                                          of
                                                                          examples



                                                                          Three

                                                                          (A)
                                                                          units.
                                                                          ASHP

                                                                          for
                                                                          phenomena




                                                                          frosting  frosting.  uneven

                                                                          uneven  of


                                                                          of  types
                                                                          types  Two

                                                                          Two  (C)

                                                                          9.1  frosting.
                                                                          Fig.
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