
Rev. 0907
8
STOCKING
Improper temperature and lighting will cause serious
productloss. Discoloration, dehydration and spoilage
can be controlled with proper use of the equipment
andhandlingofproduct.Producttemperatureshould
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. Minimizeprocessingtimetoavoid damaging
temperaturerisetotheproduct. Product should
beatpropertemperature.
2. Keeptheairinand around the case area free
offoreigngassesandfumes or food will rapidly
deteriorate.
3. Maintainthedisplaymerchandisers
temperaturecontrolsasoutlinedin the
refrigeratorsectionofthismanual.
4. Donotplaceanyproductintotheserefrigerators
untilallcontrolshavebeen adjusted and they
areoperatingattheproper temperature.Allow
merchandisertooperateaminimum of six (6)
hoursbeforestockingwithany product.
5. Whenstocking,neverallowthe product to
extendbeyondtherecommendedload limit.
Airdischargeandreturnair flue must be
unobstructedatalltimesto provide proper
refrigeration.
6. Thereareventslocatedat the base of the
frontoftheglass,just above the front rail.
Theseventssupplyacontinuous, gentle flow
ofairacrossthefront glass which inhibits
condensation. Donotplaceanysigns or other
restrictiveobjectsonthefront of the refrigerator
thatwillblockthesevents.
7. Keeptheservicedoorsclosed (when
applicable).Refrigerationperformancewillbe
seriouslyaffectedif left open for a prolonged
periodoftime.
8. Avoidthe use of supplemental flood or spot
lighting.Displaylightintensityhas been
designedformaximumvisibilityand product
lifeatthefactory.The use of higher output
fluorescentlamps(H.O.andV.H.O.), will
shortentheshelflifeof the product.
9. IntheDeli,Meatand Fish cases, completely
covertheproducteachnight with a clean damp
clothorbutcherpaper(never use plastic, as it
doesnotallowforproper circulation). Make sure
theclothorpaperis in direct contact with the
product.
User Information
10.Turn and rotate the meat fairly often. The
bloodwhichgivesthepink color works its way
downwardwithtime.
11.Coldcoilsremove heat and moisture from the
caseanddepositthisas frost onto the coil.
Thus,adefrostisrequired. Our humidity system
inducesmoistureintothecase and helps slow
downthedehydrationprocess. Theonly other
moisturewithinthecaseis that in the product
itself. Asinglelevel of meat will dryoutfaster
thanafullyloadedcase of 3–4 levels of meat.
IMPORTANT STEPS
1. Donotsettemperature too cold, as this causes
productdehydration.Product Temperature:
33°–35°! Setthermostattocutin at 28°
dischargeair. Meatholdingbox:32°. Meat prep
room:55°.Meatbloombox: 36°. Process the
meattoentercaseat 40° or below. Product
deteriorationisveryrapidabove 40°.
2. Temperature control should be by meansof
aT-Stat and Suction Stop Solenoid at each
case.DONOTuse EPR valves, Liquid line
solenoidsorelectroniccontroldevices of
anykind,astheseallow temperature swings
causingdehydrationandexcessiveenergy
consumption.
3. Productshouldbeworkedand rotated on a
regularbasis,nottoexceed a 4 hour period.
4. Atnight,turnoffcase lights and cover the
productwithadamp(not wet) cloth similar to
cheesecloth(etc.).This should be washed out
inthemorningandkept in a walk-in box during
theday—sothatitis cool and moist when
coveringtheproduct.
5. Dischargeairtemperatureshould be
approximately26°F, with between 150-200
FPMairvelocity. Do not display product directly
withintheairdischarge.
6. Cleanhumiditysystema minimum of every 90
daysforpropersystemoperation.
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
DURINGCLEANINGPROCESS.It canbe unplugged
within the case, or shut off entire case at the source.
Theinterior bottommaybe cleanedwith 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 significantly