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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 flue 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. 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 LED lamps (H.O. and
V.H.O.), will shorten the shelf life of the product.
8. Cold coils remove heat and moisture from the
case and deposit this as frost onto the coil. Thus, a
defrost is required. 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. See Case Specs for Proper
Temperature: Settings.
User Information
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.
1. Scrub thoroughly, cleaning all surfaces, with soap
and hot water.
2. Rinse with hot water, but do not flood.
3. Apply the sanitizing solution according to the
manufacturer's directions.
4. Rinse thoroughly.
5. Dry completely before resuming operation.
When cleaning:
Do not use high pressure water hoses
Do not introduce water faster then waste outlet can drain
NEVER INTRODUCE WATER ON SELF CONTAINED UNIT
WITH AN EVPORATOR PAN
NEVER USE A CLEANING OR SANITIZING SOLUTION
THAT HAS AN OIL BASE (these will dissolve the butyl
sealants) or an AMMONA BASE (this will corrode the
copper components of the case)
TO PRESERVE THE ATTRACTIVE FINISH:
DO USE WATER AND A MILD DETERGENT FOR THE
EXTERIOR ONLY
DO NOT USE A CHLORANITED CLAENER ON ANY
SURFACE
DO NOT USE ABRASIVES OR STEEL WOOL SCOURING
PADS (these will mar the finish)
14
CAUTION
CLEANING PRECAUTIONS
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