Rev.0303
Humidity System
GENERAL DESCRIPTION
One contributor to the spoilage of fresh meats is dehydration, which causes loss in weight and volume (shrinkage) and product discoloration.As the refrigeration system removes heat from the case,it also removes critical moisture from the air, and any unwrapped products in the case. The Humidity System replaces the moisture in the air, in order to compensate for the moisture taken by the refrigeration system, and disposed of down the drain line. The system is built into the discharge plenum, and mixes moisture laden air with refrigerated air before the air is passed through - and around the product.
The system is constructed almost entirely of PVC pipe, and uses air that is subcooled to approximately the same temperature as the case. The
1. Keep the case clean.
2.Keep the water filter clean, and change it every six to twelve months or sooner, depending on the kind of water found in your area.
3.Flush the header every six (6) months, by loosening the connecting“L”,then removing it from the case,and flushing with a hose.
**IMPORTANT INFORMATION**
The ASCS is capable of maintaining superb product quality with the installation of the proper controlling devices.These devices should be set according to the Hussmann’s specifications. The humidity system should be properly maintained. Incorrect settings and failure to maintain the humidity system will result in short product life. Below are a few guidelines for optimum performance and product life:
•Set thermostat to cut in at the discharge temperature designated in the case specifications section of the appropriate installation guide or spec. sheet. Maintain the recommended product temperature for Deli, Meat,and Fish.DO NOT set temperature too cold,as this causes product dehydration.
•Temperatures should be achieved by means of
•Set defrost cycles as listed in the Case Specifications Data for your particular case. The number of defrosts per day should never change. The duration of the
defrost cycle may be adjusted to meet conditions present at your location.
•Clean humidity system a minimum of every 90 days for proper system operation.
•Work and rotate product - not to exceed a four (4) hour period.
•At night, turn off case lights, and cover unwrapped product with moistened cheesecloth or fabric towels.
•Keep meat holding box at 32°F.
•Keep meat prep room refrigerated at 55°F.
•Meat Bloom Box (if applicable) should be at 36°F.
•Meat must enter the case at 40°F or below. Product deteriorates rapidly above 40°F.
•Clean,sanitary conditions are required throughout the meat holding, prep, and work areas.
•Do not display product directly within the air discharge
•Turn and rotate meat.The blood works down through the meat over time, which causes the top surface to discolor and dehydrate.Turn meat
•It is not required to remove product from case overnight.Turn off case lights, and cover product with moistened cheesecloth or fabric towel.This helps slow down product dehydration, by taking moisture from the cloth and not the product.This is an old method used by meat shops for many years, as it extends product life.
•Cold coils remove heat and moisture from the case and deposit this as frost onto the coil.Thus a defrost is required to remove this frost. Our humidity system induces moisture into the case, and helps slow down the dehydration process.The only other moisture in the case is that which is in the product. A single level of meat will dry out faster than a fully loaded case with
•The colder the case, the faster the product loses its moisture and shelf life.It is very important to maintain a constant, even, correct, product temperature.
HUMIDIFICATION SYSTEM HOOKUPS
Remove the raceway panel on the lower back of the case. The
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