Chef Base Refrigerators Service, Installation and Care Manual Please read this manual completely before attempting to install or operate this equipment. Notify carrier of damage! Inspect all components immediately. IMPORTANT INFORMATION READ BEFORE USE PLEASE SAVE THESE INSTRUCTIONS! See page 2.
Service and Installation Manual CONTENTS RECEIVING & INSPECTING EQUIPMENT………………………………………..…………………2 SPECIFICATIONS…………………………………………………….……………………….………3 INSTALLATION………………………………………………………………………….…………..….4 OPERATION………..……………………………………………………………………..……………5 MAINTENANCE……………………………………………………………………….……………….7 WIRING DIAGRAM…………………………………………………………………………………9 All rights reserved. Reproduction without written permission is prohibited.
Service and Installation Manual SPECIFICATION MODEL# V/Hz/Ph ARCB48 ARCB60 ARCB72 115/60/1 115/60/1 115/60/1 STORAGE CAPACITY AMPS Cu-ft 5.8 6.5 5.8 8.8 5.8 11.1 HP BTU 1/3 1/3 1/3 5800 5800 5800 CHARGE OZ 9.5 10.6 12.3 SHIP WEIGHT NEMA LBS PLUG 265 5-15P 310 5-15P 355 5-15P ***REQUIRED OPERATING CONDITIONS: • Minimum clearance of 4” required between bottom of cooking equipment heating element and ARCB top. Failure to provide clearance voids manufacturer warranty.
Service and Installation Manual INSTALLATION Location Units represented in this manual are intended for indoor use only. Be sure the location chosen has a floor strong enough to support the total weight of the cabinet and contents. A fully loaded unit can weigh as much as 1500 pounds. Reinforce the floor as necessary to provide for maximum loading. For the most efficient refrigeration, be sure to provide good air circulation inside and out.
Service and Installation Manual OPERATION Do not throw items into the storage area. Failure to heed these recommendations could result in damage to the interior of the cabinet. Refrigerated cabinets Temperature range for the internal cabinets is 33°to 40°F for all food prep units, under-counter and worktop refrigerators, and -7°to -3°F for under-counter and worktop freezers. The rail’s temperature range for all prep units is 33° to 41°F. Food Prep units should operate with pans in place.
Service and Installation Manual 2. MAIN FUNCTIONS 2.1 HOW TO SEE THE SETPOINT 1. Push and immediately release the SET key: the display will show the set point value. 2. Push and immediately release the SET key or wait for 5 seconds to display the sensor value again. 2.2 HOW TO CHANGE THE SETPOINT 1. Push the SET key for more than 2 seconds to change the set point value. 2. The value of the set point will be displayed and the LED starts blinking. 3. To change the set value push the or key within 10s. 4.
Service and Installation Manual MAINTENANCE The power switch must be turned OFF and the unit disconnected from the power source whenever performing service, maintenance functions or cleaning the refrigerated area. Cleaning the Condenser Coil The condenser coil requires regular cleaning. Cleaning is recommended every 90 days. In some instances, you may find that there is a large amount of debris and dust or grease accumulated prior to the 90 day time frame.
Service and Installation Manual MAINTENANCE Cleaning solutions need to be alkaline based or non-chloride based. Any cleaner containing chlorides will damage the protective film of the stainless steel. Chlorides are commonly found in hard water, salts, and household and industrial cleaners. If cleaners containing chlorides are used, be sure to rinse and dry thoroughly. Routine cleaning of stainless steel can be done with soap and water.
Service and Installation Manual WIRING DIAGRAM MODEL: ARCB48/ARCB60/ARCB72 9
Service and Installation Manual WIRING DIAGRAM MODEL: ARCB48/ARCB60/ARCB72 10