Rev.0301
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”
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.
IMPORTANT STEPS
1.Do not set temperature too cold, as this causes product dehydration. ProductTemperature:
33°–35°!
Set thermostat to cut in at 28° discharge air. Meat holding box: 32°. Meat prep room: 55°. Meat bloom box: 36°.
2.Temperature control should be by means of
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 un- plugged 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 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 signifigantly short- ening product shelf life.
CLEANING PRECAUTIONS
WHEN CLEANING:
•DO NOT USE HIGH PRESSURE WATER HOSES
•DO NOT INTRODUCE WATER FASTER THAN WASTE OUTLET CAN DRAIN
•NEVER ON A SELF CONTAINED UNIT WITH AN EVAPORATOR FAN
•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 SCOURING PADS (these will mar the finish)
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