Humidification - Hussmann DSF Installation And Operation Manual

Humidification

General Description
One contributor to the spoilage of fresh meats is dehydration,
which causes loss in weight and volume (shrinkage) and
product discoloration. As the refrigeration system removes
heat from the case, it also removes critical moisture from
the air, and any unwrapped products in the case. The
Humidity System replaces the moisture in the air, in order
to compensate for the moisture taken by the refrigeration
system, and disposed of down the drain line. The system is
built into the discharge plenum, and mixes moisture laden
air with refrigerated air before the air is passed through - and
around the product.
The system is constructed almost entirely of PVC pipe,
and uses air that is sub-cooled to approximately the same
temperature as the case. The sub-cooling of air inhibits
the formation of growth found to be a problem in other
humidification systems. Maintenance is almost unnecessary
if you follow a few simple rules:
1. Keep the case clean.
2. Keep the water filter clean, and change it every six to
twelve months or sooner, depending on the kind of
water found in your area.
3. Flush the header every six (6) months, by loosening
the connecting "L", then removing it from the case, and
flushing with a hose.
The DSF is capable of maintaining superb product quality
with the installation of the proper controlling devices.
These devices should be set according to the Hussmann's
specifications. The humidity system should be properly
maintained. Incorrect settings and failure to maintain the
humidity system will result in short product life. Below
are a few guidelines for optimum performance and product
• Set thermostat to cut in at the discharge temperature
designated in the case specifications section of the
appropriate installation guide or specification sheet.
Maintain the recommended product temperature for
Deli, Meat, and Fish. DO NOT set temperature too cold,
as this causes product dehydration.
• Temperatures should be achieved by means of 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 tem-
perature swings that cause dehydration and excessive
energy consumption.
• Set defrost cycles as listed in the Case Specifications
Data for your particular case. The number of defrosts
per day should never change. The duration of the de-
frost cycle may be adjusted to meet conditions present
at your location.
life:
• 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 unwrapped
product with moistened cheesecloth or fabric towels.
• Keep meat holding box at 32°F.
• Keep meat prep room refrigerated at 55°F.
• Meat Bloom Box (if applicable) should be at 36°F.
• Meat must enter the case at 40°F or below. Product
deteriorates rapidly above 40°F.
• Clean, sanitary conditions are required throughout the
meat holding, prep, and work areas.
• Do not display product directly within the air discharge
• Turn and rotate meat. The blood works down through
the meat over time, which causes the top surface to
discolor and dehydrate. Turn meat 3-4 times per day.
• It is not required to remove product from case over-
night. Turn off case lights, and cover product with
moistened cheesecloth or fabric towel. This helps slow
down product dehydration, by taking moisture from the
cloth and not the product. This is an old method used
by meat shops for many years, as it extends product
life.
• Cold coils remove heat and moisture from the case
and deposit this as frost onto the coil. Thus a defrost
is required to remove this frost. Our humidity system
induces moisture into the case, and helps slow down
the dehydration process. The only other moisture in
the case is that which is in the product. A single level of
meat will dry out faster than a fully loaded case with 3-4
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, correct, product temperature.
Humidification System Hookups
Remove the raceway panel on the lower back of the case.
The pre-piped water shut-off valve and the water filter are
located on the left hand side of the case. The water line
(which is a 1/4" OD copper fitting) can be connected to the ball
shut-off valve, by means of a compression fitting (supplied).
The line should be one size larger than the supply line. The
line can then be run from one case to another from within
the raceway(s) using Tee connectors. Before connecting the
water to the humidity system, it is best to purge the line to
flush any debris that may clog the water filter. If the water
line requires purging after the cases are hooked together, it
is not necessary to check each one. Simply shut ball valves
to each humidity system, remove the water line from the last
case in the flow, and purge. By doing this as a precautionary
measure, you may avoid problems and repeat servicing.
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