Appendix D. - Recommendations To User - Hussmann CR3-F Installation And Operation Manual

Rev. 0707
11. Is the store ambient over 75°F, 55% RH
as set forth in ASHRAE Standard 72 and
ASHRAE Standard 117?
12. Are the shelf positions, number, and size
other than recommended by Hussmann?
13. Is there an improper application or
control system?
14. Is the evaporator fan motor/blade
inoperative?
15. Is the defrost time excessive?
16. Is the defrost termination, thermostat (if
used) set too high?
17. Are the refrigerant controls incorrectly
adjusted?
18. Is the air entering the condenser above
design conditions? Are the condenser
fi ns clear of dirt, dust, etc.?
19. Is there a shortage of refrigerant?
20. Has the equipment been modifi ed
to use replacements for CFC-12,
CFC-502 or other refrigerant? If so,
have the modifi cations been made in
accordance with the recommendations
of Hussmann's equipment? Is the
refrigerator charged with the proper
refrigerant and lubricant? Does
the system use the recommended
compressor?
APPENDIX D. –
Recommendations to user
1.0 Hussmann should provide instructions
and recommendations for proper periodic
cleaning. The user will be responsible
for such cleaning, including the cleaning
of low temperature equipment within the
compartment and the cooling coil area(s).
Cleaning practices, particularly with re-
spect to proper refrigerator unloading and
warm-up, must be in accordance with ap-
plicable recommendations.
1.1 Cleaning of non frozen food equipment
should include a weekly cleaning of the
food compartment as a minimum to pre-
vent bacteria growth from accumulating.
Actual use and products may dictate more
frequent cleaning. Circumstances of use
and equipment design must also dictate
the frequency of cleaning the display
areas. Weekly washing down of the stor-
age compartment is also recommended,
especially for equipment subject to drip-
page of milk or other liquids, or the collec-
tion of vegetable, meat, crumbs, etc. or
other debris or litter. Daily cleaning of the
external areas surrounding the storage or
display compartments with detergent and
water will keep the equipment presentable
and prevent grime buildup.
1.2 Load levels as defi ned by Hussmann
must be observed.
1.3 The best preservation is achieved by fol-
lowing these rules:
a) Buy quality products.
b) Receive perishables from transit
equipment at the ideal temperature for
the particular product.
c) Expedite perishables to the store's
storage equipment to avoid unneces-
sary warm-up and prolonged tempera-
ture recovery. Food store refrigera-
tors are not food chillers nor can they
reclaim quality lost through previous
mishandling.
d) Care must be taken when cross
merchandising products to ensure that
potentially hazardous vegetable prod-
ucts are not placed in non refrigerated
areas.
e) Display and storage equipment doors
should be kept closed during periods
of inactivity.
f) Minimize the transfer time of perish-
ables from storage to display.
g) Keep meat under refrigeration in meat
cutting and processing area except for
the few moments it is being handled in
processing. When a cut or tray of meat
is not to be worked on immediately,
the procedure should call for returning
it to refrigeration.
h) Keep tools clean and sanitized. Since
mechanical equipment is used for
fresh meat processing, all such equip-
ment should be cleaned at least daily
and each time a different kind of meat
product comes in contact with the tool
or equipment.
i) Make sure that all refrigeration equip-
ment is installed and adjusted in strict
accordance with Hussmann's recom-
mendations.
j) See that all storage and refrigeration
equipment is kept in proper working
order by routine maintenance.
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