Installation and Operations Manual for ICE CREAM DIPPING/DISPLAY MERCHANDISERS 143568 Rev.
TABLE OF CONTENTS INTRODUCTION STORE CONDITIONS WARNING LABELS AND SAFETY INSTRUCTIONS PRE-INSTALLATION INSTRUCTIONS Inspection for Shipping Damage INSTALLATION INSTRUCTIONS General Instructions Electrical Mechanical Startup TEMPERATURE CONTROL CLEANING INSTRUCTIONS Can Holder Cleaning Frost Shield Cleaning OPERATION CONDITIONS AND PRESSURES Trouble Shooting SERVICE INSTRUCTIONS PART NUMBERS ACCESSORIES SALE AND DISPOSAL WIRING DIAGRAM 3 3 4 4 4 5 5 5 6 6 6 7 7 7 8 8 8 9 10 10 11-13 2
INTRODUCTION This manual contains important instructions for installing, using and servicing the Ice Cream Dipping case. A parts list is included in with this manual. Read all these documents carefully before installing or servicing your equipment. STORE CONDITIONS The Case are designed to operate in the controlled environment of an air-conditioned store. The store temperature should be at or below 75°F and a relative humidity of 55% or less.
WARNING LABELS AND SAFETY INSTRUCTIONS This symbol is the safety-alert symbol. When you see this symbol on your cabinet or in this manual, be alert to the potential for personal injury or damage to your equipment. Be sure you understand all safety messages and always follow recommended precautions and safe operating practices. NOTICE TO EMPLOYERS You must make sure that everyone who installs, uses or services your cabinet is thoroughly familiar with all safety information and procedures.
INSTALLATION INSTRUCTIONS GENERAL INSTRUCTIONS 1. Be sure the equipment is properly installed by competent service people. 2. Keep the equipment clean and sanitary so it will meet your local sanitation codes. 3. Rotate your stock so that older stock does not accumulate. This is especially important for ice cream. A "First-In, First-Out" rotation practice will keep the products in good salable condition. 4. Do not place product in the case when it is soft or partially thawed.
For replacement ballast, use only ballast that complies with UL Type CC rating if unit is equipped with electronic ballast. MECHANICAL Remove grille and check refrigeration lines to see that they are free (not touching each other or compressor). Spin condenser fan blade to see that it is free. Check that all service valves are open. Pictured below is the manufacturer’s standard Unit. The compressor is hermetic, it is internally spring mounted and ready to run.
CLEANING WARNING: DO NOT REMOVE FROST WITH A KNIFE, PICK, OR SHARP OBJECTS. DO NOT USE ABRASIVE CLEANERS OR CAUSTIC CLEANERS OR SCOURING PADS Every 30 to 60 days (depending on frost accumulation), the cabinet should be emptied, warmed up, and wiped down using a solution of 1 teaspoon of baking soda with 1 quart of water. This solution will help eliminate odors. Do not use strong soaps or detergents as they leave odors that can contaminate your product.
OPERATION CONDITIONS AND PRESSURES With room ambient temperature of +80 oF and cold cabinet (unit cycling on control): HF160 & HF230 with R-404a Suction pressure – 6 to 8 psig. Head pressure – 240 to 260 psig. If room ambient is low, 60 oF or lower, then the suction pressure could be as low as 4 psig. Temporary block the condenser coil to raise head pressure to 240 psig in order to verify proper charge and a suction pressure of 6psig to 8 psig. Remove blockage after pressure check.
PART NUMBERS Use this chart when ordering replacement parts for your Ice Cream Dipping Cabinet in standard, Low Glass, and Curved Glass Models.
Accessories Description HF040WWG HF160WWG A059-200300 HF100WW G A062-20300 A060-20300 HF230WW G A061-20300 Can Holders –Includes White Can Covers Can Covers Clear White Casters Set (4), 3” Dia. Set (6), 3” Dia.
