Rev.0106
31
User Information
STOCKING
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-
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 Deli, Meat and Fish cases, completely cover
the product each night with a clean damp cloth or
butcher paper (never use plastic, as it does not allow
for proper circulation). Make sure the cloth or paper
is in direct contact with the product.
10.Turn and rotate the meat fairly often. The blood
which gives the pink color works its way downward
with time.
11.Cold coils remove heat and moisture from the case
and deposit this as frost onto the coil. Thus, a
defrost is required. Our humidity system induces
moisture into the case and helps slow down the
dehydration process. The only other moisture
within the case is that in the product itself. A single
level of meat will dry out faster than a fully loaded
case of 3–4 levels of meat.
IMPORTANT STEPS
1. Do not set temperature too cold, as this causes
product dehydration. Product Temperature:
33
°
–35
°
!
Set thermostat to cut in at 28
°
discharge air. Meat
holding box: 32
°
. Meat prep room: 55
°
. Meat bloom
box: 36
°
.
Process the meat to enter case at 40
°
or below.
Product deterioration is very rapid above 40
°
.
2. Temperature control should be by means of a T-Stat
and Suction Stop Solenoid at each case. Do not use
EPR valves, Liquid Line Solenoids or electronic
control devices of any kind, as these allow tempera-
ture swings causing dehydration and excessive
energy consumption.
3. Product should be worked and rotated on a regular
basis, not to exceed a 4-hour period.
4. At night, turn off case lights and cover the product
with a damp (not wet) cloth similar to cheese cloth
(etc.). This should be washed out in the morning and
kept in a walk-in box during the day—so that it is
cool and moist when covering the product.
5. Discharge air temperature should be approximately
26
°
F, with between 150-200 FPM air velocity. Do not
display product directly within the air discharge.
6. Clean Humidity system a minimum of every 90 days
for proper system operation.
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 un-
plugged 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
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