Structural Concepts Fusion GMG12 handleiding

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Structural Concepts

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Handleiding

STOCKING / MAINTAINING PROPER PRODUCT CONDITION / IMPORTANT PROCEDURES

A. Stocking

1. Product must always be maintained at a

constant and proper temperature. Thus,

from the time product is received, through

storage, preparation and display, product

temperature must be controlled to maximize

life of the product.

2. These units are not “rapid cool-down

cases”; they are “holding cases.” Thus,

product must be in its fully-refrigerated state

(at 41 °F or less) PRIOR to being placed in

cases to help maintain maximum shelf life of

product.

3. When stocking, never allow the product to

extend beyond the recommended load limit.

4. Air discharge and return air flow must be

unobstructed at all times to provide proper

refrigeration.

5. Product must be consistently rotated (older

product rotated to front of display) per your

store’s stocking protocol.

B. Maintaining Proper Product Condition

1. 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.

2. To prevent product dehydration, do not

allow temperature to drop below range

specified in OVERVIEW section of this

manual.

3. Minimize processing time to avoid

damaging temperature rise to the product.

Product should be kept at proper

temperature.

4. Keep the air in and around the case area

free of foreign gasses and fumes or food

will rapidly deteriorate.

5. 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 at a minimum of 6 hours before

stocking with any product.

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, product

or other restrictive objects on the front of the

refrigerator that will block these vents.

7. Keep the service doors closed (when

applicable). Refrigeration performance will be

seriously affected if left open for a prolonged

period of time.

8. 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.

9. Turn off case lights at night.

10. In the deli, meat and fish cases, completely

cover the product each night with a clean

damp cloth or butcher paper (never use

plastic, as it does not allow for proper

circulation). Make sure the cloth or paper is in

direct contact with the product.

11. Turn and rotate the meat fairly often. The

blood (which gives the pink color) works its

way downward with time.

12. Cold coils remove heat and moisture from the

case and deposit this as frost onto the coil.

Thus, you must thoroughly clean and defrost

the upper refrigeration system/gravity coil drip

tray assembly at least weekly. See

CLEANING SCHEDULE (INTERIOR) - TO

BE PERFORMED BY STORE PERSONNEL

section in this manual for cleaning and

defrosting specifics.

13. Understand product quantity and how it

effects dehydration. The only other moisture

within the case is that of the product itself.

Thus, a single level of meat will dry out faster

than a fully loaded case of 3-4 levels of meat.

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