hussmann RGSSFP - Manual (Page 6)

IGFP-RGSSFP-0008
6
specified. Field wiring from the refrigeration control panel
to the merchandisers is required for refrigeration ther-
mostats. Most component amperes are listed in the “Case
Specs” section, but always check the serial plate.
BALLAST LOCATION
Ballasts are located within the access panel that runs the
length of the front of the case. Refer to diagram on page
5.
User Information
STOCKING
Improper temperature and lighting will cause serious prod-
uct loss. Discoloration, dehydration and spoilage can be
controlled with proper use of the equipment and handling
of product. Product temperature should always be main-
tained at a constant and proper temperature. This means
that from the time the product is received, through stor-
age, preparation and display, the temperature of the prod-
uct 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 pro-
tection 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 dete-
riorate.
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 6 hours 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 flue must be unob-
structed at all times to provide proper refrig-
eration.
6. There are vents located at the base of the front of
the glass, just above the front rail. These vents supply
a continuous, gentle flow of air across the front glass
which inhibits condensation. Do not place any
signs or other restrictive objects on the front
of the refrigerator that will block these vents.
7. Avoid the use of supplemental flood or spot lighting.
Display light intensity has been designed for maxi-
mum 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. Product Temperature:
33
°
–35
°
!
Set thermostat to cut in at 28
°
discharge air. Meat
holding box: 32
°
. Meat prep room: 55
°
. Meat bloom
box: 36
°
.
Process the meat to enter case at 40
°
or below.
Product deterioration is very rapid above 40
°
.
2. Temperature control in service sections should be
by means of a T-Stat and Suction Stop Solenoid at
each case. Do not use EPR valves, Liquid Line
Solenoids or electronic control devices of any kind,
as these allow temperature swings causing dehydra-
tion and excessive energy consumption.
3. Product should be worked and rotated on a regular
basis, not to exceed a 4-hour period.
4. At night, turn off case lights and cover the product
with a damp (not wet) cloth similar to cheese cloth
(etc.). This should be washed out in the morning and
kept in a walk-in box during the day—so that it is
cool and moist when covering the product.
5. Discharge air temperature should be approximately
26
°
F, with between 150-200 FPM air velocity. Do not
display product directly within the air discharge.
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. It is
essential to establish and regulate cleaning procedures. This
will minimize bacteria causing discoloration which leads
to degraded product appearance and significantly short-
ening product shelf life.
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.
The use of hoses and sage machines to clean the inside of
the cases is recommended and is an excellent way to clean
the coil fins and hard to reach corners of the interior of
the cases. Be sure to observe the warnings below when
cleaning the case.
Sanitizing solutions will not harm the interior bottom,
however, these solutions should always be used according
to the manufacturer’s directions and should not contain