IGFP-R3, R3P-0608

Appendices (Cont'd)

1.1Cleaning of non frozen food equipment should include a weekly cleaning of the food compartment as a minimum to prevent bacteria growth from accumulating. Actual use and products may dictate more frequent cleaning. Circumstances of use and equipment design must also dictate the frequency of cleaning the display areas. Weekly washing down of the storage compartment is also recommended, especially for equipment subject to drippage of milk or other liquids, or the collection of vegetable, meat, crumbs, etc. or other debris or litter. Daily cleaning of the external areas surrounding the storage or display compartments with detergent and water will keep the equipment presentable and prevent grime buildup.

1.2Load levels as defined by the manufacturer must be observed.

1.3The best preservation is achieved by following these rules:

a)Buy quality products.

b)Receive perishables from transit equipment at the ideal temperature for the particular product.

c)Expedite perishables to the store’s storage equipment to avoid unnecessary warm-up and prolonged temperature recovery. Food store refrigerators are not food chillers nor can they reclaim quality lost through previous mishandling.

d)Care must be taken when cross merchandising products to ensure that potentially hazardous vegetable products are not placed in non refrigerated areas.

e)Display and storage equipment doors should be kept closed during periods of inactivity.

f)Minimize the transfer time of perishables from storage to display.

g)Keep meat under refrigeration in meat cutting and processing area except for the few moments it is being handled in processing. When a cut or tray of meat is not to be worked on immediately, the procedure should call for returning it to refrigeration.

h)Keep tools clean and sanitized. Since mechanical equipment is used for fresh meat processing, all such equipment should be cleaned at least daily and each time

a different kind of meat product comes in contact with the tool or equipment.

i)Make sure that all refrigeration equipment is installed and adjusted in strict accordance with the manufacturer’s recommendations.

j)See that all storage and refrigeration equipment is kept in proper working order by routine maintenance.

For further technical information, please log on to http://www.hussmann.com/products/R3P.htm or http://www.hussmann.com/products/R3TO.htm

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hussman R3P-0608, IGFP-R3, Refrigerated Service and/or Prep with Refrigerated Self Service Front manual Appendices Contd
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IGFP-R3, R3, R3P, R3P-0608, Refrigerated Service and/or Prep with Refrigerated Self Service Front specifications

Hussmann Refrigerated Service and Prep Solutions offer innovative designs and advanced technologies that cater to the dynamic needs of the modern retail environment. Among their impressive line-up, the Refrigerated Self-Service Front models, particularly the R3P-0608 and its variants, stand out for their effective combination of functionality, energy efficiency, and user-friendly features.

The R3P series exemplifies Hussmann's commitment to providing high-quality refrigeration solutions that enhance customer experience. With a sleek design, these service fronts are not only appealing but also practical for various food service applications, including convenience stores and grocery operations. The self-service model allows customers easy access to a wide range of products, ensuring a seamless shopping experience whether it’s for pre-packaged meals, salads, or beverages.

One of the main features of the R3P series is its energy-efficient technology. Equipped with advanced refrigeration systems, these models operate effectively while maintaining optimal food temperatures. Hussmann integrates Eco-Design principles into the R3P, which help reduce its overall energy consumption without compromising performance. This is vital in today's retail environment, where operational costs continue to rise, and sustainability is a key customer concern.

The innovative design of the R3P also includes adjustable shelving and customizable display options, enabling retailers to optimize space for various product types. This flexibility allows businesses to display items clearly and attractively while maximizing visual appeal and accessibility. Additionally, the ergonomic design of the glass doors ensures easy access for both customers and staff, streamlining operations and improving product visibility.

The IGFP-R3 variant further exemplifies Hussmann's advanced technology with integrated features such as smart temperature controls and monitoring systems. This variant is designed to enhance food safety by ensuring that products are kept at the recommended temperatures, providing peace of mind to both retailers and consumers.

Overall, Hussmann Refrigerated Service and Prep solutions, particularly the R3P-0608 and related models, represent an ideal blend of style, efficiency, and functionality. The emphasis on energy savings, customization, and food safety makes these solutions integral to the success of modern food retail and service environments. As retailers continue to seek competitive edges, the R3P series by Hussmann remains a leading choice in refrigeration technology, offering exceptional value and innovation.
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