Rev. 0308
15
User Information
STOCKING
Improper temperature and lighting will cause serious
product loss. Discoloration, dehydration and spoilage
can be controlled with proper use of the equipment
and handling of product. Product temperature should
always be maintained at a constant and proper tempera-
ture. This means that from the time the product is
received, through storage, preparation and display, the
temperature of the product 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 protection required
always:
1. Minimize processing time to avoid damaging tem-
perature rise to the product. Product should be at
proper temperature.
2. Keep the air in and around the case area free of
foreign gasses and fumes or food will rapidly dete-
riorate.
3. Maintain the display merchandisers temperature
controls as outlined in the refrigerator section of
this manual.
4. Do not place any product into these refrigerators
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.
5. When stocking, never allow the product to extend
beyond the recommended load limit. Air dis-
charge and return air flue must be unob-
structed at all times to provide proper refrig-
eration.
6. There are vents located at the base of the front of
the glass, just above the front rail. These vents supply
a continuous, gentle flow of air across the front glass
which inhibits condensation. Do not place any
signs or other restrictive objects on the front
of the refrigerator that will block these vents.
7. Keep the service doors closed (when applicable).
Refrigeration performance will be seriously affected
if left open for a prolonged period of time.
8. Avoid the use of supplemental flood or spot lighting.
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. and V.H.O.),
will shorten the shelf life of the product.
9. In the Gelato Pan configuration, all holes must
be filled (if only an empty pan) to prevent air flow
disruption.
CASE CLEANING
Long life and satisfactory performance of any equipment
are dependent upon the care given to it. To insure long
life, proper sanitation and minimum maintenance costs,
the refrigerator should be thoroughly cleaned
frequently. It is essential to establish and regulate
cleaning procedures. This will minimize bacteria causing
discoloration which leads to degraded product
appearance and significantly shortening product shelf
life.
SHUT OFF FAN DURING CLEANING PROCESS. It
can be unplugged within the case, or shut off case at the
source. The interior bottom may be cleaned with any
domestic soap or detergent based cleaners.
The use of hoses and sage machines to clean the inside
of the cases is recommended and is an excellent way to
clean the coil fins and hard to reach corners of the
interior of the cases. Be sure to observe the warnings
below when cleaning the case.
Sanitizing solutions will not harm the interior bottom,
however, these solutions should always be used accord-
ing to the manufacturer’s directions and should not
contain Ammonia.
Soap and hot water are not enough to kill this bacteria. A
sanitizing solution must be included with each cleaning
process to eliminate this bacteria.
1. Allow cases to come to room temperature
2. Scrub thoroughly, cleaning all surfaces, with soap and
hot water.
3. Rinse with hot water, but do not flood.
4. Apply the sanitizing solution according to the
manufacturer’s directions.
5. Rinse thoroughly.
6. Dry completely before resuming operation
