Rev. 0907
8
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.
2. 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 six (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 fl ue must be
unobstructed at all times to provide proper
refrigeration.
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 fl ow
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 fl ood or spot
lighting. Display light intensity has been
designed for maximum visibility and product
life at the factory. The use of higher output
fl uorescent 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.
User Information
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 temperature 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 unplugged
within the case, or shut off entire 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 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 signifi cantly
