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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.
5. When stocking, never allow the product to extend
beyond the recommended load limit. Air discharge
and return air flow 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 flow 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 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.
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.
10. Turn and rotate the meat fairly often. The blood
which gives the pink color works its way downward
with time.
User Information
11. Cold coils remove heat and moisture from the
case and deposit this as frost onto the coil. Thus,
a defrost is required. Our humidity system induces
moisture into the case and helps slow down the
dehydration process. The only other moisture within
the case is that in the product itself. A single level of
meat will dry out faster than a fully loaded case of
3-4 levels of meat.
Important Steps
1. Do not set temperature too cold, as this causes
product dehydration. Product Temperature: 33°F-
35F°!
Set thermostat to cut in at 28°F discharge air. Meat
holding box: 32°F. Meat prep room: 55°F. Meat
bloom box: 36°F.
Process the meat to enter case at 40°F or below.
Product deterioration is very rapid above 400.
2. 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.
3. Product should be worked and rotated on a regular
basis, not to exceed a 4-hour period.
4. At night, turn off case lights and cover the product
with a damp (not wet) cloth similar to cheese cloth
(etc.). This should be washed out in the morning and
kept in a walk-in box during the day - so that it is cool
and moist when covering the product.
5. Discharge air temperature should be approximately
26°F, with between 150-200 FPM air velocity. Do not
display product directly within the air discharge.
6. Clean Humidity system a minimum of every 90 days
for proper system operation.
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.
13
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