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VII. SPECIALTY PRODUCTS - FISH FILE MODELS
VII. a - FISH FILE APPLICATION:
Traulsen fish file models are specifically designed for
the storage of fresh fish or poultry in a moist refriger-
ated environment, packed in crushed ice, thereby pre-
venting dehydration and bacteria growth. For best re-
sults, product should be layered between ice starting
and ending with a layer of ice. The normal operating
temperature should be approximately 36
°
F, just right
to prevent the ice from melting away too quickly. For
temperature monitoring a digital thermometer is in-
cluded (dial thermometer on model RFC232WSC).
VII. b - SPECIAL INSTALLATION NOTE:
Installation should be performed as typical with any
other model, see
“
Section III.
”
However, a fish file
requires provision of a floor drain for removing water
resulting from the melted ice. The drain line should
be located at the bottom of the cabinet. Connect this
drain line to the floor drain using a 3/4
”
FPT connec-
tor (furnished) or equivalent depending on location.
Close proximity of a hose reel or hose connection is
helpful to wash out the unit.
CAUTION: An electric condensate evaporator cannot
be used to dispose of water from melted ice.
VII. c - DRAWER PANS:
Each fish file drawer is supplied with one (1) 16
”
wide
by 18-7/8
”
long by 6-1/2
”
deep plastic pan, each pan
contains a plastic perforated insert. When the ice
melts, the resulting water drains through the perfo-
rated insert at the bottom of the pan into the drain port
of the pan.
VII. d - PRODUCT LOADING:
Product should be layered in ice, starting and ending
with a layer of ice. The ice cools the product, keeping
its surface moist and cleansing it as it slowly melts.
Fish and poultry should be held in separate units to
avoid transferring odors.
Product should be removed for off hours storage.
VII. e - CLEANING:
This unit should be cleaned on a daily basis. The en-
tire interior should be sprayed with water. Both drawer
pans and inserts should be thoroughly cleaned and
sanitized each day.
The weep hole in the bottom of the drawer liner should
be checked to make sure it remains clear, to drain ex-
cess moisture. Product should not be set in water.
Both drawer pans and inserts should be thoroughly
cleaned and sanitized each day.
