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Rev. 0303
The ESC service cases are easy to work, attractive
merchandising display cases capable of maintaining superb
product quality, with the installation of the proper
controlling devices. These should be set according to the
manufacturer's specifications and combined with a properly
maintained humidity system. Incorrect settings and failure
to maintain the humidity system will result in short product
life from dehydration, shrinkage and discoloration. Below
are a few guidelines to ensure optimum performance and
product life.
• Review the Case Specification in this book to verify
thermostat setting. Do not set temperature too cold,
as this causes product dehydration.
• Temperatures should be achieved by 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 causing product dehydration and
excessive energy consumption.
• Defrost cycles should be set according to the Case
Specifications in this book
• Clean humidity system a minimum of every 90 days
for proper system operation.
• Work and rotate product – not to exceed a four (4)
hour period.
• At night turn off case lights and cover product with
moistened cheesecloth or fabric towels.
• Keep meat holding box at 32°.
• Keep meat prep room refrigerated at 55°.
• Meat bloom box (if applicable) should be at 36°.
• Meat must enter the case at 40° or below. Product
deterioration is very rapid above 40°.
• Maintain sanitary conditions throughout the meat
holding, prep and working areas.
Important Information
• Do not display product directly within the air
discharge.
• Turn and rotate the meat. The blood which
gives the pink color works down in time which
causes surface discoloration and dehydration.
When turned before this condition occurs the
other side is kept in good color (bloom)
condition. The meat can even be turned (3)
three and (4) four times.
• It is not required at night to remove the
product from the case. Turn the lights off at
night and cover the product. We recommend
you use a moistened cheesecloth or towels.
This helps slow down the product dehydration
process by taking the moisture from the cloth
and not from the product. This is an old
method that meat shops have used for many
years. It works and helps to gain extended
product life.
• Cold coils remove heat and moisture from the
case and deposit it as frost on the coil. Thus a
defrost is required to remove this frost. Our
humidity system adds moisture to the case and
helps slow down the dehydration process. The
only other moisture in the case is in the
product. A single level of meat in a case will
dry out much faster than a fully loaded case
with three to four 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
product
Specifications).
3
temperature
(see
Case
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