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Humidification
General Description
One contributor to the spoilage of fresh meats is
dehydration, which causes loss in weight and volume
(shrinkage) and product discoloration. As the refrigeration
system removes heat from the case, it also removes critical
moisture from the air, and any unwrapped products in the
case. The Humidity System replaces the moisture in the
air, in order to compensate for the moisture taken by the
refrigeration system, and disposed of down the drain line.
The system is built into the discharge plenum, and mixes
moisture laden air with refrigerated air before the air is
passed through - and around the product.
The system is constructed almost entirely of PVC pipe,
and uses air that is sub-cooled to approximately the
same temperature as the case. The sub-cooling of air
inhibits the formation of growth found to be a problem
in other humidi! cation systems. Maintenance is almost
unnecessary if you follow a few simple rules:
1. Keep the case clean.
2. Keep the water ! lter clean, and change it every six
to twelve months or sooner, depending on the kind
of water found in your area.
3. Flush the header every six (6) months, by loosening
the connecting “L”, then removing it from the case,
and " ushing with a hose.
• Set thermostat to cut in at the discharge temperature
designated in the case speci! cations section of the
appropriate installation guide or speci! cation sheet.
Maintain the recommended product temperature for
Deli, Meat, and Fish. DO NOT set temperature too
cold, as this causes product dehydration.
• Temperatures should be achieved by means of a
T-STAT and Suction Solenoid at each case. DO
NOT use EPR valves, Liquid Line Solenoids,
or electronic control devices of any kind. These
controls allow temperature swings that cause
dehydration and excessive energy consumption.
• Set defrost cycles as listed in the Case
Speci! cations Data for your particular case. The
number of defrosts per day should never change.
The duration of the defrost cycle may be adjusted to
meet conditions present at your location.
• Clean humidity system a minimum of every 90 days
for proper system operation.
• Work and rotate product - not to exceed a four (4)
hour period.
• At night, turn off case lights, and cover unwrapped
product with moistened cheesecloth or fabric towels.
• Keep meat holding box at 32°F.
• Keep meat prep room refrigerated at 55°F.
• Meat Bloom Box (if applicable) should be at 36°F.
• Meat must enter the case at 40°F or below. Product
deteriorates rapidly above 40°F.
• Clean, sanitary conditions are required throughout
the meat holding, prep, and work areas.
• Do not display product directly within the air discharge
• Turn and rotate meat. The blood works down
through the meat over time, which causes the top
surface to discolor and dehydrate. Turn meat 3-4
times per day.
• It is not required to remove product from case
overnight. Turn off case lights, and cover product
with moistened cheesecloth or fabric towel. This
helps slow down product dehydration, by taking
moisture from the cloth and not the product. This is
an old method used by meat shops for many years,
as it extends product life.
• Cold coils remove heat and moisture from the
case and deposit this as frost onto the coil. Thus a
defrost is required to remove this frost. Our humidity
system induces moisture into the case, and helps
slow down the dehydration process. The only other
moisture in the case is that which is in the product.
A single level of meat will dry out faster than a fully
loaded case with 3-4 levels of meat.
• The colder the case, the faster the product loses its
moisture and shelf life. It is very important to maintain
a constant, even, correct, product temperature.
Humidi! cation System Hookups
Remove the raceway panel on the lower back of the case.
The pre-piped water shut-off valve and the water ! lter are
located on the left hand side of the case. The water line
(which is a 1/4” OD copper ! tting) can be connected to
the ball shut-off valve, by means of a compression ! tting
(supplied). The line should be one size larger than the
supply line. The line can then be run from one case to
another from within the raceway(s) using Tee connectors.
Before connecting the water to the humidity system, it is
best to purge the line to " ush any debris that may clog the
water ! lter. If the water line requires purging after the cases
are hooked together, it is not necessary to check each one.
Simply shut ball valves to each humidity system, remove
the water line from the last case in the " ow, and purge.
By doing this as a precautionary measure, you may avoid
problems and repeat servicing.
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