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Rev. 0505
9
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 temperature.
This means that from the time the product is received,
through storage, preparation and display, the tempera-
ture 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 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. 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
maximum 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 cases, completely cover the product each
night with a clean damp cloth or butcher paper
(never use plastic, as it does not allow appearance and
significantly shortening product shelf life.
10. 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. For temperature settings, please see the Case
Specifications section in this book.
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 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
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