Hussmann EMS User manual

Air and Surface Sanitation Technology
For Continuous Reduction of Bacteria, Molds and Odors in Grocery Stores
EMS Environment Management System
Providing equipment and services to manage controlled-temperature environments for food and other perishables, our
Climate Control Technologies sector encompasses both transport and stationary refrigeration solutions. Our product
brands include Thermo King®, a world leader in transport temperature control systems, and Hussmann®, a manufacturer
of refrigeration and food merchandising equipment.
www.thermoking.com www.Hussmann.com www.ingersollrand.com
Hussmann Corporation
12999 St. Charles Rock Rd.
Bridgeton, MO 63044
Ph: 314-291-2000
Fax: [phone]
Printed in U.S.A. ©2008 Hussmann Corporation 0308-699-S-1M
Unique Two-Stage Cleaning System
EMS units help sanitize the air and surfaces in two ways:
EMS creates Reactive Oxygen Species (ROS) to help sanitize the air and reduce odors.
Several of these powerful ROS components work only within the EMS unit and exist for
less than one second.
Surfaces are made cleaner and air barriers created with the release of low levels of longer
acting Reactive Oxygen Species.
The end result is a cleaner facility with safer foods that stay fresh longer.
In-Store Reduction of Contaminants in the Air In-Store Reduction of Contaminants on Surfaces
97% Reduction of Airborne Organism Count
With EMS in Display Case
97% Reduction of Surface Organism Count
With EMS in Display Case
Laboratory Tests:
– 99.9% reduction in 3 airborne bacteria associated with fresh meat spoilage (USDA Agricultural
Research Center)
– 99.9% reduction in Listeria on surfaces of stainless steel and fresh cut produce (Food Safety &
Process Technology, a California food-testing lab)
1.
2.
Results of Tests

EMS Environment Management System
QSafer Foods QCleaner Stores QLonger Shelf Life
Grocery stores and shoppers are increasingly concerned about food safety and cleanliness. EMS effectively
addresses this issue with an advanced system that keeps stores and foods cleaner while increasing
product shelf life.
EMS Value for You
QReduction of bacteria, molds and viruses
QReduction of cross-contamination
QEffective odor reduction
QLonger shelf life of fresh foods
QSafer, cleaner foods and surfaces
Produce in Storage Areas With and Without EMS
With EMS
(7 day test)
Without EMS
(7 day test)
Grapes in Storage
With EMS
Grapes in Storage
Without EMS
Reduce odors and bacteria
Garbage disposal areas
Inside walk-in coolers
Cleaner surfaces, fresher
foods, odor reduction
In-store bakery areas
Reduce mold, extend
baked goods quality
Inside floral cases
(Future availability)
Longer floral
shelf life
Food prep areas
Reduce
cross-contamination
Keep areas cleaner,
foods safer
Service deli and meat
departments
Reduce “fishy” odors
Service seafood
departments
Safer foods,
longer shelf life Inside
Walk-ins In Prep Areas In Specialty
Departments
In Display
Cases
In Garbage
Disposal Areas
Inside deli/meat/seafood
service cases
(Future availability)
EMS Unit in Seafood Department
Areas of EMS Use Within a Supermarket: EMS Complete Store Protection System
Example Uses in Deli or Seafood Department
Increase food safety, reduce odors and extend shelf life as fresh foods move through your store.
EMS reduces Listeria, E. coli, Salmonella, molds and viruses on foods, in the air and on surfaces.
In a Hussmann sponsored survey of 1500 shoppers, three top areas of concern were:
food safety, cleanliness/odor, and shelf life. All three are addressed by EMS.

EMS Environment Management System
QSafer Foods QCleaner Stores QLonger Shelf Life
Grocery stores and shoppers are increasingly concerned about food safety and cleanliness. EMS effectively
addresses this issue with an advanced system that keeps stores and foods cleaner while increasing
product shelf life.
EMS Value for You
QReduction of bacteria, molds and viruses
QReduction of cross-contamination
QEffective odor reduction
QLonger shelf life of fresh foods
QSafer, cleaner foods and surfaces
Produce in Storage Areas With and Without EMS
With EMS
(7 day test)
Without EMS
(7 day test)
Grapes in Storage
With EMS
Grapes in Storage
Without EMS
Reduce odors and bacteria
Garbage disposal areas
Inside walk-in coolers
Cleaner surfaces, fresher
foods, odor reduction
In-store bakery areas
Reduce mold, extend
baked goods quality
Inside floral cases
(Future availability)
Longer floral
shelf life
Food prep areas
Reduce
cross-contamination
Keep areas cleaner,
foods safer
Service deli and meat
departments
Reduce “fishy” odors
Service seafood
departments
Safer foods,
longer shelf life Inside
Walk-ins In Prep Areas In Specialty
Departments
In Display
Cases
In Garbage
Disposal Areas
Inside deli/meat/seafood
service cases
(Future availability)
EMS Unit in Seafood Department
Areas of EMS Use Within a Supermarket: EMS Complete Store Protection System
Example Uses in Deli or Seafood Department
Increase food safety, reduce odors and extend shelf life as fresh foods move through your store.
EMS reduces Listeria, E. coli, Salmonella, molds and viruses on foods, in the air and on surfaces.
In a Hussmann sponsored survey of 1500 shoppers, three top areas of concern were:
food safety, cleanliness/odor, and shelf life. All three are addressed by EMS.

EMS Environment Management System
QSafer Foods QCleaner Stores QLonger Shelf Life
Grocery stores and shoppers are increasingly concerned about food safety and cleanliness. EMS effectively
addresses this issue with an advanced system that keeps stores and foods cleaner while increasing
product shelf life.
EMS Value for You
QReduction of bacteria, molds and viruses
QReduction of cross-contamination
QEffective odor reduction
QLonger shelf life of fresh foods
QSafer, cleaner foods and surfaces
Produce in Storage Areas With and Without EMS
With EMS
(7 day test)
Without EMS
(7 day test)
Grapes in Storage
With EMS
Grapes in Storage
Without EMS
Reduce odors and bacteria
Garbage disposal areas
Inside walk-in coolers
Cleaner surfaces, fresher
foods, odor reduction
In-store bakery areas
Reduce mold, extend
baked goods quality
Inside floral cases
(Future availability)
Longer floral
shelf life
Food prep areas
Reduce
cross-contamination
Keep areas cleaner,
foods safer
Service deli and meat
departments
Reduce “fishy” odors
Service seafood
departments
Safer foods,
longer shelf life Inside
Walk-ins In Prep Areas In Specialty
Departments
In Display
Cases
In Garbage
Disposal Areas
Inside deli/meat/seafood
service cases
(Future availability)
EMS Unit in Seafood Department
Areas of EMS Use Within a Supermarket: EMS Complete Store Protection System
Example Uses in Deli or Seafood Department
Increase food safety, reduce odors and extend shelf life as fresh foods move through your store.
EMS reduces Listeria, E. coli, Salmonella, molds and viruses on foods, in the air and on surfaces.
In a Hussmann sponsored survey of 1500 shoppers, three top areas of concern were:
food safety, cleanliness/odor, and shelf life. All three are addressed by EMS.

Air and Surface Sanitation Technology
For Continuous Reduction of Bacteria, Molds and Odors in Grocery Stores
EMS Environment Management System
Providing equipment and services to manage controlled-temperature environments for food and other perishables, our
Climate Control Technologies sector encompasses both transport and stationary refrigeration solutions. Our product
brands include Thermo King®, a world leader in transport temperature control systems, and Hussmann®, a manufacturer
of refrigeration and food merchandising equipment.
www.thermoking.com www.Hussmann.com www.ingersollrand.com
Hussmann Corporation
12999 St. Charles Rock Rd.
Bridgeton, MO 63044
Ph: 314-291-2000
Fax: [phone]
Printed in U.S.A. ©2008 Hussmann Corporation 0308-699-S-1M
Unique Two-Stage Cleaning System
EMS units help sanitize the air and surfaces in two ways:
EMS creates Reactive Oxygen Species (ROS) to help sanitize the air and reduce odors.
Several of these powerful ROS components work only within the EMS unit and exist for
less than one second.
Surfaces are made cleaner and air barriers created with the release of low levels of longer
acting Reactive Oxygen Species.
The end result is a cleaner facility with safer foods that stay fresh longer.
In-Store Reduction of Contaminants in the Air In-Store Reduction of Contaminants on Surfaces
97% Reduction of Airborne Organism Count
With EMS in Display Case
97% Reduction of Surface Organism Count
With EMS in Display Case
Laboratory Tests:
– 99.9% reduction in 3 airborne bacteria associated with fresh meat spoilage (USDA Agricultural
Research Center)
– 99.9% reduction in Listeria on surfaces of stainless steel and fresh cut produce (Food Safety &
Process Technology, a California food-testing lab)
1.
2.
Results of Tests

Providing equipment and services to manage controlled-temperature environments for food and other temperature
sensitive products, our Climate Control Technologies sector encompasses both transport and stationary refrigeration
solutions. Our product brands include Thermo King®, a world leader in transport temperature control systems, and
Hussmann®, a manufacturer of refrigeration and food merchandising equipment.
www.thermoking.com www.hussmann.com www.ingersollrand.com
Hussmann Corporation
12999 St. Charles Rock Rd.
Bridgeton, MO 63044
Ph: 314-291-2000
Fax: [phone]
Printed in U.S.A. ©2008 Hussmann Corporation 0308-699-S-1M
Unique Two-Stage Cleaning System
EMS units help sanitize the air and surfaces in two ways:
EMS creates Reactive Oxygen Species (ROS) to help sanitize the air and reduce odors.
Several of these powerful ROS components work only within the EMS unit and exist for
less than one second.
Surfaces are made cleaner and air barriers created with the release of low levels of longer
acting Reactive Oxygen Species.
The end result is a cleaner facility with safer foods that stay fresh longer.
In-Store Reduction of Contaminants in the Air In-Store Reduction of Contaminants on Surfaces
97% Reduction of Airborne Organism Count
With EMS in Display Case
97% Reduction of Surface Organism Count
With EMS in Display Case
Laboratory Tests:
– 99.9% reduction in 3 airborne bacteria associated with fresh meat spoilage (USDA Agricultural
Research Center)
– 99.9% reduction in Listeria on surfaces of stainless steel and fresh cut produce (Food Safety &
Process Technology, a California food-testing lab)
1.
2.
Results of Tests