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Bumper Installation Tips
1. Start to attach the bumper at one end of the lineup,
preferably on a straight case.
2. Push the end of the bumper into the bumper
channel fi rmly. This may be diffi cult if bumper is cold.
3. Bend the bumper backwards to open and guide it
forward onto the bumper channel.
4. An inside bumper miter must be cut on wedges.
5. Loose ends on miters must be anchored with
screws on the bottom edge.
6. The top and bottom edges of the bumper must be
fi rmly seated into the retainer by applying with a
rubber mallet (not by hand).
7. The bumper should be struck by the mallet at a
slight angle that forces the bumper back into itself
to prevent stretching. The installation can be made
easier by applying a paraffi n block to the retainer
grooves.
Stocking
Improper temperature and lighting will cause serious
product loss. Discoloration, dehydration and spoilage
can be controlled with proper use of the equipment and
handling of product. Product temperature should always
be maintained at a constant and proper temperature.
This means that from the time the product is received,
through storage, preparation and display, the temperature
of the product must be controlled to maximize life of the
product. Hussmann cases were not designed to "heat up"
or "cool down" product - but rather to maintain an item's
proper temperature for maximum shelf life. To achieve the
protection required always:
1. Minimize processing time to avoid damaging
temperature 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
deteriorate.
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
merchandiser to operate a minimum of 6 hours
before stocking with any product.
Finishing Touches
Installing Splash guard
After merchandisers have been leveled and joined, and
all drip piping, electrical and refrigeration work has been
completed, install the splash guards. Splash guards may
be sealed to the fl oor using a vinyl cove base trim. The
size of trim needed will depend on how much the fl oor is
out of level.
NOTE:
The splash guard must be removable to allow access to
components behind it.
1. Remove all dirt, wax, debris, etc. from the area of
the splash guard to ensure a secure adhesion.
2. Apply a good contact cement to the trim, allowing a
proper dry time.
3. Install trim to the splash guard so that it is fl ush with
the fl oor.
User Information
5. When stocking, never allow the product to extend
beyond the recommended load limit. Air discharge
and return air fl ow must be unobstructed at all times
to provide proper refrigeration.
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 fl ow 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 fl ood or spot lighting.
Display light intensity has been designed for
maximum visibility and product life at the factory.
The use of higher output fl uorescent lamps (H.O.
and V.H.O.), will shorten the shelf life of the product.
9. In the Deli, Meat and Fish cases, completely cover
the product each night with a clean damp cloth or
butcher paper (never use plastic, as it does not
allow for proper circulation). Make sure the cloth or
paper is in direct contact with the product.
Important Steps
1. Do not set temperature too cold, as this causes
product dehydration.
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