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These Self Service-type merchandisers have been specifi-
cally designed for bakery departments. The full length,
curved glass front provides complete product visibility.
The SHVSS-N, non-refrigerated model, is designed to
display fresh bakery products that have fast turnover and
require no refrigeration. The SHVSS-R, and SHVSS-S/
C, refrigerated bakery merchandisers are designed for
use only in air conditioned stores where temperature
and humidity are maintained at or below 75°F dry bulb
temperature and 55% relative humidity.
•
Review the Case Specification in this book to verify
Summit High Volume Self - Service Bakery Case
Important Information
SHVSS
(Dry & Refrigerated)
Scale = 1/2"
thermostat setting. Do not set temperature too cold,
as this causes product dehydration.
•
Temperatures should be achieved by a t-stat and suc-
tion solenoid at each case. Do not use EPR valves, liq-
uid 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
•
Work and rotate product – not to exceed a four (4)
hour period.
Cut & Plan Views
1
1
/
"
48"
2
1
(Variable Lenghts)
2"
Electrical
Refrig.
Stub Up
Stub Up
Area
Area
Waste
12" x 12"
12" x 12"
Outlet
1"
Front Of Case
1"
SHVSS
Plan View
Scale = 1/4"
Rev. 0000
1
/
"
2
3
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