specified. Field wiring from the refrigeration control panel to the merchandisers is required for refrigeration ther- mostats. Most component amperes are listed in the “Case Specs” section, but always check the serial plate.
BALLAST LOCATION
Ballasts are located within the access panel that runs the length of the front of the case. Refer to diagram on page 5.
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.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°
Set thermostat to cut in at 28° discharge air. Meat holding box: 32° . Meat prep room: 55° . Meat bloom box: 36° .
Process the meat to enter case at 40° or below. Product deterioration is very rapid above 40° .
2.Temperature control in service sections should be by means of
3.Product should be worked and rotated on a regular basis, not to exceed a
4.At night, turn off case lights and cover the product with a damp (not wet) cloth similar to cheese cloth (etc.).This should be washed out in the morning and kept in a
5.Discharge air temperature should be approximately 26° F, with between
display product directly within the air discharge.
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 short- ening 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 the manufacturer’s directions and should not contain
6
