Table of Contents
Advertisement
PN_3034423_C
Plexi-glass and Acrylic Care
Improper cleaning not only accelerates the cleaning
cycle but also degrades the quality of this surface.
Normal daily buffing motions can generated static cling
attracting dust to the surface. Incorrect cleaning agents
or cleaning cloths can cause micro scratching of the
surface, causing the plastic to haze over time.
Cleaning
Hussmann recommends using a clean damp chamois,
or a paper towel marketed as dust and abrasive free
with 210® Plastic Cleaner and Polish available by calling
Sumner Labs at 1-800-542-8656. Hard, rough cloths or
paper towels will scratch the acrylic and should not be
used.
Antistatic Coatings
The 210® has proven to be very effective in not only
cleaning and polishing the Plexiglass surface, but also
providing antistatic and anti-fog capabilities. This product
also seals pores and provides a protective coating.
Cold Food
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.
. 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.
5. When stocking, never allow the product to extend
beyond the recommended load limit. Air discharge
and return air flue must be unobstructed at all times
to provide proper refrigeration. Do not stock product
within the top air discharge zone (See diagram).
HUSSMANN CORPORATION • BRIDGETON, MO 63044-2483 U.S.A.
User Information (Contd)
16
Top Discharge
(for Open Well)
6. This case was designed and tested using stainless
steel hotel pans. The use of any other material (such
as crocks) may insulate the product and thus, not
be kept cold. Containers made of materials other
than stainless steel is discouraged and may void
warranty.
7. Avoid the use of supplemental flood or spot lighting.
Display light intensity has been designed for
maximum visibility and product life at the factory.
The use of higher output fluorescent lamps (H.O.
and V.H.O.), will shorten the shelf life of the product.
Important Steps
1. Do not set temperature too cold, as this causes
product dehydration. Refer to case specs section for
proper settings.
. Temperature control should be by means of a
T-STAT and Suction Stop Solenoid at each case.
Do not use EPR valves, Liquid Line Solenoids or
electronic control devices of any kind, as these
allow temperature swings causing dehydration and
excessive energy consumption.
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.
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. Sanitizing
solutions will not harm the interior bottom, however,
these solutions should always be used according to the
manufacturer's directions. It is essential to establish and
regulate cleaning procedures. This will minimize bacteria
causing discoloration which leads to degraded product
appearance and significantly shortening product shelf
life.
Soap and hot water are not enough to kill this bacteria. A
sanitizing solution must be included with each cleaning
process to eliminate this bacteria.
1. Scrub thoroughly, cleaning all surfaces, with soap
and hot water.
2. Rinse with hot water, but do not flood.
ISLA FOOD COUNTERS
13
Advertisement
Table of Contents
