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Rev. 0408
The AB Meat merchandisers are easy to work, attractive
merchandising display cases capable of maintaining
superb product quality, with the installation of the proper
controlling devices. These should be set according to the
manufacturer's specifications and combined with a properly
maintained humidity system. Incorrect settings and failure
to maintain the humidity system will result in short product
life from dehydration, shrinkage and discoloration. Below
are a few guidelines to ensure optimum performance and
product life.
•
Review the Case Specification in this book to verify
thermostat setting. Do not set temperature too cold,
as this causes product dehydration.
•
Temperatures should be achieved by 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 temperature swings causing
product dehydration and excessive energy
consumption.
•
Defrost cycles should be set according to the Case
Specifications in this book
•
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 product with
moistened cheese cloth or fabric towels.
•
Keep meat holding box at 3°.
•
Keep meat prep room refrigerated at 55°.
•
Meat bloom box (if applicable) should be at 36°.
•
Meat must enter the case at 40° or below. Product
deterioration is very rapid above 40°.
•
Maintain sanitary conditions throughout the meat
holding, prep and working areas.
•
Do not display product directly within the air
discharge.
Important Information
•
Turn and rotate the meat. The blood which gives
the pink color works down in time which causes
surface discoloration and dehydration. When
turned before this condition occurs the other
side is kept in good color (bloom) condition. The
meat can even be turned (3) three and (4) four
times.
•
It is not required at night to remove the product
from the case. Turn the lights off at night and
cover the product. We recommend you use a
moistened cheesecloth or towels. This helps
slow down the product dehydration process by
taking the moisture from the cloth and not from
the product. This is an old method that meat
shops have used for many years. It works and
helps to gain extended product life.
•
Cold coils remove heat and moisture from the
case and deposit it as frost on the coil. Thus
a defrost is required to remove this frost. Our
humidity system adds moisture to the case and
helps slow down the dehydration process. The
only other moisture in the case is in the product.
A single level of meat in a case will dry out much
faster than a fully loaded case with three to four
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 product temperature
(see Case Specifications).
3
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