IGFP-RGSSFP-0408
6
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 discharge
and return air flue 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 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.
IMPORTANT STEPS
1. Do not set temperature too cold, as this causes prod-
uct dehydration.
Product Temperature: 33°- 35°!
Set the thermostat to cut in at 8° discharge air.
Meat holding box: 3°. 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°.
. Temperature control in service sections 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 dehy-
dration and excessive energy consumption.
3. Product should be worked and rotated on a regular
basis, not to exceed 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
6° F, with between 150-00 FPM air velocity. Do
not display product directly within the air discharge.
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 FANS 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 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 warnings below when cleaning
the case.
Sanitizing solutions will not harm the interior bottom,
however, these solutions should always be used according
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 eliminate this bacteria.
1. Allow cases to come to room temperature.
. 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 manu-
facturers directions.
5. Rinse thoroughly.
6. Dry completely before resuming operation.
CLEANING PRECAUTIONS
When cleaning:
• DO NOT WATER OVER 140° F
• 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 componets 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)
CLEANING GLASS AND MIRRORS
Only use a soft cloth and water for cleaning any 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.
NON-GLARE GLASS CLEANING
The high optical clarity of this glass is possible due to
special coatings on the glass surface itself. To preserve this
coating and the optical clarity, keep the glass clean.
Water is the only solution recommended to be used to
clean the non-glare glass. The damage to the glass from
improper, caustic solutions is irreparable.
