User Information
STOCKING
In order to maximize product life, maintain a constant and proper product temperature from the time the product is received through storage, preparation and display.
Products should not be placed in merchandisers until all refrigeration controls have been adjusted and merchandisers are at proper operating temperature. Care should be taken to place the bakery trays all the way to the front of the shelf. This avoids blocking the rear refrigerated air discharge.The load limit decals are affixed to the interior of the merchandiser.Again, air discharge
and return air flue must be unobstructed at all times to provide proper refrigeration.
There is also a row of vents located at the base of the front glass, just above the front rub rail.These vents allow a gentle air flow across the front glass from the ambient fans that prevents any condensation on the glass. Do Not place any signs or other restrictive objects on the front of the merchandiser that will block these vents.
Improper temperature and lighting will cause serious prod- uct loss. Discoloration, dehydration and spoilage can be controlled with proper use of the equipment and handling of product. Product temperature should always be main- tained at a constant and proper temperature.This means that from the time the product is received, through stor- age, preparation and display, the temperature of the prod- uct must be controlled to maximize life of the product. Hussmann cases were not designed to “heat up” or “cool down”
1.Minimize processing time to avoid damaging tem- perature 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 dete- riorate.
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 mer- chandiser 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 dis- charge and return air flue must be unob- structed at all times to provide proper refrig-
eration.
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.
8.Avoid the use of supplemental flood or spot lighting. Display light intensity has been designed for maxi- mum visibility and product life at the factory.The use of higher output fluorescent lamps (H.O. andV.H.O.), will shorten the shelf life of the product.
IMPORTANT STEPS
1.Do not set temperature too cold, as this causes product dehydration. See case specifications section of this book for proper settings.
2.Temperature control should be by means of
3.Product should be worked and rotated on a regular basis, not to exceed a
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. 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.
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.
The use of hoses and sage machines to clean the inside of the cases is recommended and is an excellent way to clean the coil fins and hard to reach corners of the interior of the cases. Be sure to observe the warnings below when cleaning the case.
Sanitizing solutions will not harm the interior bottom, however, these solutions should always be used according to Hussmann’s directions and should not containAmmonia. 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. Allow cases to come to room temperature
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