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IGSSB-SCSS / SCSS-SL-0108
12
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STOCKING
In order to maximize product life, maintain a constant and
proper product temperature from the time the product
is received through storage, preparation and display.
Products should not be placed in merchandisers until all
refrigeration controls have been adjusted and
merchandisers are at proper operating temperature. Care
should be taken to place the bakery trays all the way to
the front of the shelf. This avoids blocking the rear
refrigerated air discharge. The load limit decals are affixed
to the interior of the merchandiser. Again, air discharge
and return air flue must be unobstructed at all
times to provide proper refrigeration.
There is also a row of vents located at the base of the
front glass, just above the front rub rail. These vents allow
a gentle air flow across the front glass from the ambient
fans that prevents any condensation on the glass. Do Not
place any signs or other restrictive objects on the
front of the merchandiser that will block these
vents.
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.
8. 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. See case specifications
section of this book for proper settings.
2. Temperature control 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 tempera-
ture swings causing dehydration and excessive
energy consumption.
3. Product should be worked and rotated on a regular
basis, not to exceed a 4-hour period.
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
shortening 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 Hussmann’s directions and should not contain Ammonia.
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. Allow cases to come to room temperature