igSS-Mz3-S-0909
8
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 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. Minimize processing time to avoid damaging
temperature rise to the product. Product should be
at proper temperature.
. 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. Keep the service doors closed (when applicable).
Refrigeration performance will be seriously affected
if left open for a prolonged period of time.
7. 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.
important Steps
1. Do not set temperature too cold, as this causes
product dehydration.
Recommended Omni-Stat Temperature Control
Settings:
-RCD 6°
-FMSS-LT -15°
See Case Specifications for Details.
. Temperature control is adjusted by the Omni-Stat
Temperature Controller.
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 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
shortening product shelf life.
CLEANING PRECAUTIONS
When cleaning:
•
Do not use high pressure water hoses
•
Do not introduce water faster then waste outlet can drain
•
NEVER INTRODUCE WATER ON SELF CONTAINED UNIT
WITH AN EVPORATOR PAN
•
NEVER USE A CLEANING OR SANITIZING SOLUTION
THAT HAS AN OIL BASE (these will dissolve the butyl
sealants) or an AMMONA BASE (this will corrode the
copper components of the case)
•
TO PRESERVE THE ATTRACTIVE FINISH:
•
DO USE WATER AND A MILD DETERGENT FOR THE
EXTERIOR ONLY
•
DO NOT USE A CHLORANITED CLAENER ON ANY
SURFACE
•
DO NOT USE ABRASIVES OR STEEL WOOL SCOURING
PADS (these will mar the finish)
CAUTION
Soap and hot water are not enough to kill bacteria. A
sanitizing solution must be included with each cleaning
process to eliminate bacteria.
1. Clear debris and solid food product that may be in
areas that need cleaning.
. Using a spray bottle, apply cleaning solution liberally
to surfaces. Thoroughly scrub all surfaces using a
non-abrasive cloth.
3. Using another spray bottle containing only water,
rinse surfaces that require rinsing.
do not use
running water to rinse. See warning above.
4. Dry completely using a clean, non-abrasive cloth.
