Deli Case Turning Product Brown
Here's a new one for me. Have a deli that has a Hussman 8ft deli case that turns some products brown. They noticed it first with Antipasto, but some of the meats turn to brown as well.
The temp is constant and the product doesn't seem to be drying out.
Someone suggested to type of lighting in the case could be the cause, but couldn't get any more specific.
Does anyone have an idea on how to handle this? The customer has another deli with similar cases, but it doesn't happen there.
I'm going to stop and check the lighting to compare the two units.
Thanks for any input.
Are you absolutely sure you're not getting big temp swings? Have you put a temp logger in it for a few days?
Is it self contained, remote condenser, or connected to a rack?
Is the defrost controlled by a clock or just the thermostat off cycle?
Does this location have fewer customers so product is sitting around for days?
Everything you ever wanted to know about the color of meat