hussman VGM operation manual S T R U C T I O N S, Humidification System Where Applicable

Rev. 0505

Humidification

HUMIDIFICATION SYSTEM (WHERE APPLICABLE)

One contributor to spoilage of fresh meat and deli products that are displayed in refrigerated service type merchandisers is dehydration, which causes the product to shrink and dry out. The humidification system is designed to maintain a high relative humidity (RH) inside HussmannÕs refrigerated service type merchandisersÑ and minimize dehydration.

The humidification system is located on the back wall under the rear discharge air grill of the VGM / VGD FAMILY. It is imperative that the system be maintained as per the instructions in the maintenance section. Buildup of residue will cause leakage and/or unfavorable water conditions. If the areaÕs water is hard, check the system more frequently than under good water conditions.

I N S T R U C T I O N S

Turn on water and fans, and check for leaks. This system has been tested at the factory, and should not require any additional adjustments.

The system is constructed almost entirely of PVC pipe, and user air that is sub-cooled to approximately the same temperature as the case. The sub-cooling of air inhibits the formation of growth found to be a problem in other humidification systems. Maintenance is almost unnecessary if you follow a few simple rules:

1.Keep the case clean.

2.Keep the water filter clean, and change it every 6- 12 months, depending on the kind of water found in your area.

3.Flush the header every 6 months, by loosening the

1/8" 100 X 1/8FPT

SW ADAPTER 225-01-3220

connecting ÒLÓ, remove it from the case, and flushing with a hose.

IMPORTANT INFORMATION

The VGM / VGD case line is easy to work, and capable of maintaining superb product quality with the installation of the proper controlling devices. These should be set according to the HussmannÕs specifications, and a prop- erly maintained humidity system. Incorrect settings and failure to maintain the humidity system will result in short product life. Below are a few guidelines for opti- mum performance and product life:

¥Set thermostat to cut in at 30¼-32¼F discharge tem- perature, to maintain a temperature for Deli, Meat, and Fish at 36¼F. DO NOT set temperature too cold, as this causes product dehydration.

¥Temperatures should be achieved by means of a T-Stat and Suction Solenoid at each case. DO NOT use EPR valves. Liquid Line Solenoids, or electronic control devices of any kind. These controls allow temperature swings that cause dehydration and excessive energy consumption.

¥Clean humidity system a minimum of every 90 days for proper system operation.

¥Work and rotate product - not to exceed a 4-hour period.

¥At night, turn off case lights, and cover product with moistened cheese cloth or fabric towels.

¥Keep meat prep room refrigerated at 55¼F.

¥Meat Bloom Box (if applicable ) should be at 30¼F. HUMIDITY SYSTEM as viewed from the front.

NOTE: The axial fans included in the humidity system must be replaced as a unit. Humidity Out-Put - 1/2 gallon per hour per nozzle. One (1) nozzle in all VGMs.

SPRAY HEADER	HAGO-M1 NOZZLE	1/4" 100 X 1/8FPT
		SW ADAPTER
RUNS LENGTH OF CASE	225-01-3221	225-01-2089A
			1/4" OD X 1/8" FPT
			SW ADAPTER
			225-01-3059
REAR INTERIOR WALL OF CASE			1/8" MPT X 1/4" COMP
			PVC ADAPTER
VIEWED FROM FRONT
			225-01-3059
1/4"MPT X 1/4" COMP PVC ADAPTER
	225-01-2026
WATER			PAN AND ACCESS PANEL
SUPPLY

1/4"MPT X 1/4" OD BALL VALVE WATER FILTER COMP ADAPTER HAMMON 3 STAGE #00015

225-01-1312 225-01-2026 225-01-2026

2ND FAN USED	3" AXIAL FAN
IN 12' CASE	225-01-2026

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