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CLEANING GLASS & MIRRORS
Only use a soft cloth and mild glass cleaner for cleaning
any glass or mirrored components. Be sure to rinse and/
or dry completely.
Never use hot water on cold glass surfaces! It
may shatter and cause serious injury! Allow glass
surfaces to warm
REPLACING FLUORESCENT LAMPS
Fluorescent lamps are furnished with a shatterproof pro-
tective coating. The same type of lamp with protective
coating must be used if replaced.
ENCAPSULITE
SHATTERPROOF COATING - SA 10645
Complies with FDA USDA
U R
R
& OSHA Regulations
for replacement call:
1-800-395-9229
Turn switch off then on after replacing bulb
EVAPORATOR FANS
The evaporator fans are located at the center front of
these merchandisers directly beneath the display pans.
Should fans or blades need servicing, always replace fan blades
with the raised embossed side of the blade TOWARD THE
MOTOR.
COPPER COILS
The copper coils used in Hussmann merchandisers may
be repaired in the field. Materials are available from local
refrigeration wholesalers.
Hussmann recommends using #15 Sil-Fos for repairs.
TIPS & TROUBLESHOOTING
Before calling for service, check the following:
1. Check electrical power supply to the equipment for
connection.
2. Check fixture loading. Overstocking case will affect
its proper operation.
3. If frost is collecting on fixture and/or product, check
that no outside doors or windows are open—
allowing moisture to enter store. These merchandis-
ers were designed for use in stores were tempera-
ture & humidity does not exceed 75° F and 55% H.
Stocking Refrigerated Sections
Improper temperature and lighting will cause serious prod-
uct loss. Discoloration, dehydration and spoilage can be
controlled with proper use of the equipment and handling
of product. Product temperature should always be main-
tained at a constant and proper temperature. This means
that from the time the product is received, through stor-
age, preparation and display, the temperature of the prod-
uct 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 pro-
tection required always:
1. Minimize processing time to avoid damaging tem-
NSF
2. Keep the air in and around the case area free of
3. Maintain the display merchandisers temperature
4. Do not place any product into these refrigerators
5. When stocking, never allow the product to extend
6. Keep the service doors closed (when applicable).
7. Avoid the use of supplemental flood or spot lighting.
FOOD HANDLING and HOT FOOD EQUIPMENT
These hot tables are for short-term holding and display of
precooked hot foods. They are not intended to cool or
reheat food. The temperature of the food should be ap-
proximately 160°F when first put into the hot table.
These hot tables are best suited when used in a cafeteria
type application where the food is held and served rapidly,
8
IGFP-R3H, R3HTO, R3HA, R3Combo-0208
User Information
perature rise to the product. Product should be at
proper temperature.
foreign gasses and fumes or food will rapidly dete-
riorate.
controls as outlined in the refrigerator section of
this manual.
until all controls have been adjusted and they are
operating at the proper temperature. Allow mer-
chandiser to operate a minimum of 6 hours before
stocking with any product.
beyond the recommended load limit. Air dis-
charge and return air flue must be unob-
structed at all times to provide proper refrig-
eration.
Refrigeration performance will be seriously affected
if left open for a prolonged period of time.
Display light intensity has been designed for maxi-
mum visibility and product life at the factory. The use
of higher output fluorescent lamps (H.O.andV.H.O.),
will shorten the shelf life of the product.
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