IGIC-CID-0508
8
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 temperature.
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
temperature rise to the product. Product should be at
proper temperature.
. Keep the air in and around the case area free
of foreign gasses and fumes or food will rapidly
deteriorate.
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
merchandiser 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 discharge
and return air flow must be unobstructed at all
times to provide proper refrigeration.
6. Avoid the use of supplemental flood or spot lighting.
Display light intensity has been designed for
maximum 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.
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.
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. Sanitizing solutions
will not harm the interior bottom, however, these solutions
should always be used according to the manufacturer’s
directions. 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.
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. Scrub thoroughly, cleaning all surfaces, with soap
and hot water.
2. Rinse with hot water, but do not flood.
3. Apply the sanitizing solution according to the
manufacturer’s directions.
4. Rinse thoroughly.
5. Dry completely before resuming operation.
Top Joint Trim
Fascia Joint
Trim
Plex Joint Clip
Front Panel
Joint Trim
Front Closeoff
Joint Trim
CID
Joint Trim
4. Apply cement with applicator to one or both surfaces.
Join immediately.
5. Apply just enough pressure to remove any air
bubbles. Do not squeeze joint so hard as to force
cement out of the joint - A dry joint may result.
6. Allow approximately 4 hours to dry (at 70° F).
Acrylic Cement
Plastic Rod
Masking Tape
Finishing Touches (Cont'd)
