Rev.0105
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life, proper sanitation and minimum maintenance costs,
the refrigerator should be thoroughly cleaned fre-
quently. SHUT OFF FAN DURING CLEANING PRO-
CESS. 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 accord-
ing to Hussmann’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 Hussmann’s
directions.
4. Rinse thoroughly.
5. Dry completely before resuming operation.
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 first.
CLEANING PRECAUTIONS
WHEN CLEANING:
•
DO NOT USE HIGH PRESSURE WATER HOSES
• DO NOT INTRODUCE WATER FASTER THAN WASTE OUTLET CAN DRAIN
• NEVER ON A SELF CONTAINED UNIT WITH AN EVAPORATOR FAN
• NEVER USE A CLEANING OR SANITIZING SOLUTION THAT HAS AN OIL
BASE (these will dissolve the butyl sealants) or an AMMONIA BASE
(this will corrode the copper components of the case)
TO PRESERVE THE ATTRACTIVE FINISH:
• DO USE WATER AND A MILD DETERGENT FOR THE EXTERIOR ONLY
• DO NOT USE ABRASIVES OR STEEL WOOL SCOURING PADS
(these will mar the finish)
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
plexiglass perimeter. These vents supply a continu-
ous, 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. 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.
8. Refer to case specifications section for proper
settings and defrost.
CASE CLEANING
Long life and satisfactory performance of any equipment
are dependent upon the care given to it. To insure long
