Rev. 0505
User Information
S T O C K I N G
Improper temperature and lighting will cause serious product loss. Discoloration, dehydration and spoilage can be controlled with proper use of the equipment and handling of product. Product temperature should always be maintained at a constant and proper temperature. This means that from the time the product is received, through storage, preparation and display, the tempera- ture of the product must be controlled to maximize life of the product. Hussmann cases were not designed to Òheat upÓ or Òcool downÓ productÑbut rather to maintain an itemÕs proper temperature for maximum shelf life. To achieve the protection required always:
1.Minimize processing time to avoid damaging temperature rise to the product. Product should be at proper temperature.
2.Keep the air in and around the case area free of foreign gasses and fumes or food will rapidly deteriorate.
3.Maintain the display merchandisers temperature controls as outlined in the refrigerator section of this manual.
4.Do not place any product into these refrigerators until all controls have been adjusted and they are operating at the proper temperature . Allow merchandiser to operate a minimum of 6 hours before stocking with any product.
5.When stocking, never allow the product to extend beyond the recommended load limit. Air discharge and return air flue must be unobstructed at all times to provide proper refrigeration.
6.There are vents located at the base of the front of the glass, just above the front rail.These vents supply a continuous, gentle flow of air across the front glass which inhibits condensation. Do not place any signs or other restrictive objects on the front of the refrigerator that will block these vents.
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 cases, completely cover the product each night with a clean damp cloth or butcher paper (never use plastic, as it does not allow appearance and significantly shortening product shelf life.
10.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 3Ð4 levels of meat.
IMPORTANT STEPS
1.For temperature settings, please see the Case Specifications section in this book.
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.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 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 HussmannÕs directions. It is essential to establish and regulate cleaning procedures. This will minimize bacteria causing discoloration which leads to degraded product 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
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