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GENERAL DESCRIPTION
One contributor to the spoilage of fresh meats is dehy-
dration, which causes loss in weight and volume (shrink-
age) and product discoloration. As the refrigeration sys-
tem removes heat from the case, it also removes critical
moisture from the air, and any unwrapped products in
the case. The Humidity System replaces the moisture in
the air, in order to compensate for the moisture taken
by the refrigeration system, and disposed of down the
drain line. The system is built into the discharge plenum,
and mixes moisture laden air with refrigerated air be-
fore the air is passed through - and around the product.
The system is constructed almost entirely of PVC pipe,
and uses air that is subcooled 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 unneces-
sary 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 or sooner, depending on the kind of water found
in your area.
3. Flush the header every 6 months, by loosening the
connecting "L", then removing it from the case, and flush-
ing with a hose.
**IMPORTANT INFORMATION**
The ESC is capable of maintaining superb product qual-
ity with the installation of the proper controlling de-
vices. These devices should be set according to the
manufacturer's specifications. The humidity system should
be properly maintained. Incorrect settings and failure to
maintain the humidity system will result in short prod-
uct life. Below are a few guidelines for optimum perfor-
mance and product life:
• Set thermostat to cut in at the discharge tempera-
ture designated in the case specifications section
of the appropriate installation guide or spec. sheet.
Maintain the recommended product temperature
for Deli, Meat, and Fish. 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.
• Set defrost cycles as listed in the Case Specifica-
tions Data for your particular case. The number of
defrosts per day should never change. The dura-
tion of the defrost cycle may be adjusted to meet
Humidity System
conditions present at your location.
• 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 unwrapped
product with moistened cheesecloth or fabric
towels.
• Keep meat holding box at 32°F
• Keep meat prep room refrigerated at 55°F
• Meat Bloom Box (if applicable) should be at 36°F
• Meat must enter the case at 40°F or below. Product
deteriorates rapidly above 40°F.
• Clean sanitary conditions throughout the meat
holding, prep, and work areas.
• Do not display product directly within the air
discharge
• Turn and rotate meat. The blood works down
through the meat over time, which causes the top
surface to discolor and dehydrate. Turn meat 3-4
times.
• It is not required to remove product from case
overnight. Turn off case lights, and cover product
with moistened cheesecloth or fabric towel. This
helps slow down product dehydration, by taking
moisture from the cloth and not the product. This is
an old method used by meat shops for many years,
as it extends product life.
• Cold coils remove heat & moisture from the case
and deposit this as frost onto the coil. Thus a defrost
is required to remove this frost. Our humidity
system induces moisture into the case, and helps
slow down the dehydration process. The only other
moisture in the case is that which is in the product. A
single level of meat will dry out faster than a fully
loaded case with 3-4 levels of meat.
• The colder the case, the faster the product loses its
moisture and shelf life. It is very important to
maintain a constant, even, correct, product tempera-
ture.
10
IGSV-ESC-0303
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