Finishing Touches; User Information - Hussmann RGD Installation & Operation Manual

If more than one RGD is being installed next to each other,
the factory fitted continuous fascia may need to be installed.
All fasciae rest on the top of their cases. The self contained
fascia has a hook that needs to be slid through a gusset
on the side of the case.
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. Finishing Touches

9. User Information

Important Steps
23
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.
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.
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.