Table of Contents
Advertisement
These service-type merchandisers have been specifically
designed for bakery departments. The full length, curved
glass front provides complete product visibility.
The SHVS-N, non-refrigerated model, is designed to
display fresh bakery products that have fast turnover and
require no refrigeration. The SHVS-R, and SHVS-S/C,
refrigerated bakery merchandisers are designed for use
only in air conditioned stores where temperature and
humidity are maintained at or below 75°F dry bulb
temperature and 55% relative humidity.
•
Review the Case Specification Section 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 suc-
Summit High Volume Service
Bakery Case (Dry & Refrigerated)
Important Information
Cut & Plan Views
SHVS
Scale = 1/2"
tion solenoid at each case. Do not use EPR valves, liq-
uid 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
•
Work and rotate product – not to exceed a four (4)
hour period.
1
1
/
"
2
(Variable Lengths)
2"
Electrical
Stub Up
Area
12"x12"
1"
Front Of Case
SHVS
Plan View
Scale = 1/4"
Rev. 0208
48"
1
1
/
"
2
Refrig.
Stub Up
Area
Waste
12"x12"
Outlet
1"
3
Advertisement
Table of Contents
