lets all slow down.
I think were all talking different things here. And I mucked it up even more.
If it is a service meat case, or a multideck meat merchandiser, then a 28 degree discharge air temp is the acceptable means to acheive meat optimum temp. Actualy, anything above 30 degrees and your shelf life will go to $hit.
If it is service deli, and I don't think it is, after rereading the first post and after I assumed it was and went way long in the wrong direction on my first post, then we got different things to look at. As a matter of fact, if it's service deli, alot of what I said in my first post I will keep.
The poster said MEAT. Meat has to be kept at 28 to 30. Above that and your customer will be very upset with you.