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Rev. 0505
7
Humidification
HUMIDIFICATION SYSTEM (WHERE APPLICABLE)
One contributor to spoilage of fresh meat and deli
products that are displayed in refrigerated service type
merchandisers is dehydration, which causes the product
to shrink and dry out. The humidification system is
designed to maintain a high relative humidity (RH) inside
Hussmann’s refrigerated service type merchandisers—
and minimize dehydration.
The humidification system is located on the back wall
under the rear discharge air grill of the VGM / VGD
FAMILY. It is imperative that the system be maintained as
per the instructions in the maintenance section. Buildup
of residue will cause leakage and/or unfavorable water
conditions. If the area’s water is hard, check the system
more frequently than under good water conditions.
INSTRUCTIONS
Turn on water and fans, and check for leaks. This system
has been tested at the factory, and should not require
any additional adjustments.
The system is constructed almost entirely of PVC pipe,
and user air that is sub-cooled to approximately the
same temperature as the case. The sub-cooling of air
inhibits the formation of growth found to be a problem
in other humidification systems. Maintenance is almost
unnecessary if you follow a few simple rules:
1. Keep the case clean.
2. Keep the water filter clean, and change it every 6-
12 months, depending on the kind of water found
in your area.
3. Flush the header every 6 months, by loosening the
connecting “L”, remove it from the case, and
flushing with a hose.
IMPORTANT INFORMATION
The VGM / VGD case line is easy to work, and capable of
maintaining superb product quality with the installation
of the proper controlling devices. These should be set
according to the Hussmann’s specifications, and a prop-
erly maintained humidity system. Incorrect settings and
failure to maintain the humidity system will result in
short product life. Below are a few guidelines for opti-
mum performance and product life:
• Set thermostat to cut in at 30º-32ºF discharge tem-
perature, to maintain a temperature for Deli, Meat,
and Fish at 36ºF. DO NOT set temperature too cold,
as this causes product dehydration.
• Temperatures should be achieved by means of a T-Stat
and Suction Solenoid at each case. DO NOT use EPR
valves. Liquid Line Solenoids, or electronic control
devices of any kind. These controls allow temperature
swings that cause dehydration and excessive energy
consumption.
• Clean humidity system a minimum of every 90 days for
proper system operation.
• Work and rotate product - not to exceed a 4-hour
period.
• At night, turn off case lights, and cover product with
moistened cheese cloth or fabric towels.
• Keep meat prep room refrigerated at 55ºF.
• Meat Bloom Box (if applicable ) should be at 30ºF.
HUMIDITY SYSTEM as viewed from the front.
NOTE: The axial fans included in the humidity system
must be replaced as a unit. Humidity Out-Put - 1/2 gallon
per hour per nozzle. One (1) nozzle in all VGMs.
HAGO-M1 NOZZLE
225-01-3221
WATER
SUPPLY
SPRAY HEADER
RUNS LENGTH OF CASE
WATER FILTER
3 STAGE #00015
225-01-2026
3" AXIAL FAN
225-01-2026
2ND FAN USED
IN 12' CASE
REAR INTERIOR WALL OF CASE
VIEWED FROM FRONT
BALL VALVE
HAMMON
225-01-2026
1/4" 100 X 1/8FPT
SW ADAPTER
225-01-2089A
1/4" OD X 1/8" FPT
SW ADAPTER
225-01-3059
1/8" MPT X 1/4" COMP
PVC ADAPTER
225-01-3059
1/4"MPT X 1/4" COMP PVC ADAPTER
225-01-2026
1/4"MPT X 1/4" OD
COMP ADAPTER
225-01-1312
PAN AND ACCESS PANEL
1/8" 100 X 1/8FPT
SW ADAPTER
225-01-3220