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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 tem
-
perature 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 mer-
chandiser to operate a minimum of one (1) hour
before stocking with any product.
5. When stocking, never allow the product to extend
beyond the recommended load limit. Air dis
-
charge and return air fl ue must be unobstructed
at all times to provide proper refrigeration.
6. Avoid the use of supplemental fl ood or spot light
-
ing. Display light intensity has been designed for
maximum visibility and product life at the factory.
The use of higher output fl uorescent lamps (H.O.
and V.H.O.), will shorten the shelf life of the prod
-
uct.
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 entire 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 appearance and significantly shortening
product shelf life.
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 hot water.
2. Rinse with hot water, but do not flood.
3. Apply the sanitizing solution according to Huss
-
mann’s directions.
4. Rinse thoroughly.
5. Dry completely before resuming operation.
Plexiglass and Acrylic Care
Improper cleaning not only accelerates the cleaning cycle
but also degrades the quality of this surface. Normal daily
buffing motions can generated static cling attracting dust to
the surface. Incorrect cleaning agents or cleaning cloths can
cause micro scratching of the surface, causing the plastic to
haze over time.
Cleaning
Hussmann recommends using a clean damp chamois, or a
paper towel marked as “dust and abrasive free” with 210
®
Plastic
Cleaner and Polish
available by calling Sumner Labs at 1-800-
542-8656
. Hard, rough cloths or paper towels will scratch the
acrylic and should not be used.
