hussman IGSS-ESS, ESSS-0303 manual Joint Trim, Esss Only, User Information, Stocking

Rev.0303

Joint Trim

ESSS Only

(ESS dows not have joint trim)

	APPLY SEALANT
	TO SHADED AREA
JOINT BACKER		CAMLOCK
LOCATION	BOLT INSIDE
	WEDGES	LOCATIONS
	SEAL AROUND PIPING
CAMLOCK	ACCESS HOLES
LOCATION
CAMLOCK
ACCESS
PANEL

CAMLOCK

&

SEALANT

LOCATIONS

User Information

STOCKING

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” product—but rather to maintain an item’s proper temperature for maximum shelf life. To achieve the pro- tection required always:

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.

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 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.

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

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