User Information (Cont'd)
7.Keep the service doors closed (when applicable). Refrigeration performance will be seriously affected if left open for a prolonged period of time.
8.Avoid the use of supplemental flood or spot lighting.
Display light intensity has been designed for maximum visibility and product life at the factory.
The use of higher output fluorescent lamps (H.O. and V.H.O.), will shorten the shelf life of the product.
9.In the Deli, Meat and Fish cases, completely cover the product each night with a clean damp cloth or butcher paper (never use plastic, as it does not allow for proper circulation). Make sure the cloth or paper is in direct contact with the product.
10.Turn and rotate the meat fairly often. The blood which gives the pink color works its way downward with time.
11.Cold coils remove heat and moisture from the case and deposit this as frost onto the coil. Thus, a defrost is required. Our humidity system induces moisture into the case and helps slow down the dehydration process. The only other moisture within the case is that in the product itself. A single level of meat will dry out faster than a fully loaded case of
Important Steps
1.Do not set temperature too cold, as this causes product dehydration. Product Temperature:
2.Temperature control should be by means of a
3.Product should be worked and rotated on a regular basis, not to exceed a 4 hour period.
4.At night, turn off case lights and cover the product with a damp (not wet) cloth similar to cheese cloth (etc.). This should be washed out in the morning and kept in a
5.Discharge air temperature should be approximately 26°F, with between
6.Clean humidity system a minimum of every 90 days for proper system operation.
Case Cleaning
Long life and satisfactory performance of any equipment are dependent upon the care given to it. To insure long life, proper sanitation and minimum maintenance costs, the refrigerator should be thoroughly cleaned frequently. SHUT OFF FAN DURING CLEANING PROCESS. It can be unplugged within the case, or shut off entire case at the source. The interior bottom may be cleaned with any domestic soap or detergent based cleaners. Sanitizing solutions will not harm the interior bottom, however, these solutions should always be used according to the Hussmann’s directions. It is essential to establish and regulate cleaning procedures. This will minimize bacteria causing discoloration which leads to degraded product appearance and significantly shortening product shelf life.
Soap and hot water are not enough to kill this bacteria. A sanitizing solution must be included with each cleaning process to eliminate this bacteria.
1.Scrub thoroughly, cleaning all surfaces, with soap and hot water.
2.Rinse with hot water, but do not flood.
3.Apply the sanitizing solution according to Hussmann’s directions.
4.Rinse thoroughly.
5.Dry completely before resuming operation.
Cleaning Glass and Mirrors
Only use a soft cloth and mild glass cleaner for cleaning any glass or mirrored components. Be sure to rinse and/or dry completely.
Never use hot water on cold glass surfaces! It may shatter and cause serious injury! Allow glass surfaces to warm first.
CLEANING PRECAUTIONS
When cleaning:
•Do not use high pressure water hoses
•Do not introduce water faster than waste outlet can drain
•NEVER USE A CLEANING OR SANITIZING SOLUTION THAT HAS AN OIL BASE (these will dissolve the butyl sealants) or an AMMONIA BASE (this will corrode the copper componets of the case)
TO PRESERVE THE ATTRACTIVE FINISH:
•DO USE WATER AND A MILD DETERGENT FOR THE EXTERIOR ONLY
•DO NOT USE ABRASIVES OR STEEL WOOL PADS AS THESE
WILL MAR THE FINISH