10
Controls and Adjustments
The objective of the controls and settings listed in this
section is to maximize product shelf life. Not complying with
these instructions will increase spoilage rate due to drying
of the product and could cause sweating on the front glass
if operated too cold.
Allow bakery products to reach store ambient conditions
after preparation just prior to display. This is essential to
maximize the shelf life of perishables.
Glycol Requirements
GPM
PSI
4ft
1.2
4.0
5ft
1.5
5.8
6ft
1.8
9.0
Refrigeration (Cont'd)
