Delfield KC-36, KC-28, KC-36-NU, KC-50, KC-50-NU Installation, Operation And Maintanance Manual
...Page 1
Fresh Soluons, Fit For You
Shelleyglas®/Shelleysteel®
Shelleybasic
TM
by Deleld
Shelleyglas
TM
by Deleld
Shelleybasic
TM
by Deleld
TM
Serving Lines
Shelleysteel
by Deleld
TM
Shelleyglas
Installation, Operation and Maintenance Manual
by Deleld
Original Document
Part Number 9291493 Rev00 11/19
Caution
,
Read this instruction before operating this equipment.
Page 2
Safety Notices
Warning
n
Read this manual thoroughly before operating, installing
or performing maintenance on the equipment. Failure
to follow instructions in this manual can cause property
damage, injury or death.
DANGER
Failure to disconnect the power at the main power
supply disconnect could result in serious injury or death.
The power switch DOES NOT disconnect all incoming
power.
DANGER
Do not install or operate equipment that has been
misused, abused, neglected, damaged, or altered/
modified from that of original manufactured
specifications.
DANGER
All utility connections and fixtures must be maintained
in accordance with local and national codes.
DANGER
Serious injury or death can occur from inhaling high
concentrations of refrigerant vapors. These vapors also
reduce oxygen levels in confined areas. Contact with
liquid can cause frostbite. All containers, equipment
and hoses are under high pressure. Do not puncture or
damage these components.
Warning
n
This product contains chemicals known to the State
of California to cause cancer and/or birth defects or
other reproductive harm. Operation, installation, and
servicing of this product could expose you to airborne
particles of glasswool or ceramic fibers, crystalline
silica, and/or carbon monoxide. Inhalation of airborne
particles of glasswool or ceramic fibers is known to the
State of California to cause cancer. Inhalation of carbon
monoxide is known to the State of California to cause
birth defects or other reproductive harm.
Warning
n
Authorized Service Representatives are obligated to
follow industry standard safety procedures, including,
but not limited to, local/national regulations for
disconnection / lock out / tag out procedures for all
utilities including electric, gas, water and steam.
Warning
n
DO NOT touch refrigeration lines inside units; some may
exceed temperatures of 200°F (93.3°C).
Warning
n
Do not damage the refrigeration circuit when installing,
maintaining or servicing the unit.
Caution
,
Maintenance and servicing work, other than cleaning as
described in this manual, must be done by an authorized
service personnel.
Warning
n
Use caution when handling metal surface edges of all
equipment.
Warning
n
This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision
concerning use of the appliance by a person responsible
for their safety. Do not allow children to play with this
appliance.
Warning
n
Do not store or use gasoline or other flammable vapors
or liquids in the vicinity of this or any other appliance.
Never use flammable oil soaked cloths or combustible
cleaning solutions, for cleaning.
Notice
Proper installation, care and maintenance are
essential for maximum performance and trouble-free
operation of your equipment. Visit our website www.
mtwkitchencare.com for manual updates, translations,
or contact information for service agents in your area.
Page 3
Section 1
General Information
Section 2
Installation
Section 3
Operation
Table of Contents
Model Numbers .................................................................................................................. 5
Options ................................................................................................................................6
Serial Number Location ..................................................................................................... 6
Warranty Information ........................................................................................................ 6
Regulatory Certifications ..................................................................................................6
Location ..............................................................................................................................7
Weight .................................................................................................................................7
Clearance Requirements ....................................................................................................9
Dimensions ......................................................................................................................... 9
Electrical Service ..............................................................................................................11
Voltage .................................................................................................................................................... 11
Ground Fault Circuit Interrupter .................................................................................................... 11
Rated Amperages, Horsepower & Voltage Chart ..................................................................... 12
Drain Connections ............................................................................................................14
Refrigeration ....................................................................................................................14
Leveling .............................................................................................................................15
Stabilizing .........................................................................................................................15
Leg & Caster Installation ..................................................................................................15
Accessory Installation ......................................................................................................15
Section 4
Maintenance
Frost Top Serving Counter Operation .............................................................................17
Refrigerated Cold Pan Serving Counter Operation ....................................................... 17
Refrigerated Cold Pan with LiquiTec Serving Counter Operation ................................ 18
ERC112 Temperature Control & Display ...................................................................................... 18
Changing Display from Fahrenheit to Celsius on ERC112 Control .................................... 19
Heated Serving Counter Operation ................................................................................20
Heated and Refrigerated Combo Counter Operation ...................................................21
Heated Section Operation ............................................................................................................... 21
Refrigerated Section Operation ..................................................................................................... 22
Option Self Contained Combination Hot/Cold Food Wells, N8600 Series, Operation 23
Option Individually Controlled Energy Savings Heated Food Wells, DESP Series,
Operation ..........................................................................................................................24
Cleaning and Sanitizing Procedures ...............................................................................25
General .................................................................................................................................................... 25
Interior Cleaning .................................................................................................................................. 26
Exterior Cleaning ................................................................................................................................. 26
Cleaning the Condenser Coil .......................................................................................................... 27
Drain Maintenance ............................................................................................................................. 27
Doors/Hinges ........................................................................................................................................ 27
Part Number: 9291493 REV00 11/19 3
Page 4
Table of Contents (continued)
THIS PAGE INTENTIONALLY LEFT BLANK
4 Part Number: 9291493 REV00 11/19
Page 5
Section 1
General Information
Model Numbers
This manual covers the following standard counters.
Description Shelleyglas® Shelleysteel®
KC-28 SC-28
KC-28-NU SC-28-NU
KC-36 SC-36
KC-36-NU SC-36-NU
KC-50 SC-50
Mobile All-Purpose
Counters
Frost Top Serving
Counters
Mobile Ice Pan
Counter
Mobile Cashier’s
Counters
Refrigerated
Cold Pan Serving
Counters
Refrigerated
Cold Pan Serving
Counters with
LiquiTec
Triangle Corner
Counter
Mobile Tray and
Silver Stands
KC-50-NU SC-50-NU
KC-60 SC-60
KC-60-NU SC-60-NU
KC-74 SC-74
KC-74-NU SC-74-NU
KC-96 SC-96
KC-96-NU SC-96-NU
KCFT-36-NU SCFT-36-NU
KCFT-50-NU SCFT-50-NU
KCFT-60-NU SCFT-60-NU
KCFT-74-NU SCFT-74-NU
KCFT-96-NU SCFT-96-NU
KCI-36 SCI-36
KCI-36-NU SCI-36-NU
KCI-50 SCI-50
KCI-50-NU SCI-50-NU
KCI-60 SCI-60
KCI-60-NU SCI-60-NU
KCI-74 SCI-74
KCI-74-NU SCI-74-NU
KCI-96 SCI-96
KCI-96-NU SCI-96-NU
KCS-30 SCS-30
KCS-36 SCS-36
KCS-50 SCS-50
KCSC-36B SCSC-36B
KCSC-50B SCSC-50B
KCSC-60B SCSC-60B
KCSC-74B SCSC-74B
KCSC-96B SCSC-96B
KCSC-36-EF SCSC-36-EF
KCSC-50-EF SCSC-50-EF
KCSC-60-EF SCSC-60-EF
KCSC-74-EF SCSC-74-EF
KCSC-96-EF SCSC-96-EF
NA SC-TRI
SC-TRIOS
KCTS-28 SCTS-28
KCTS-36 SCTS-36
Description Shelleyglas® Shelleysteel®
Mobile Beverage
Counters
Heated Serving
Counters
Heated and Ice
Cooled Combo
Counters
Heated and
Refrigerated
Combo Counters
Trimline L-shaped
Heated Serving
Counter
Carving Counter KRB SRB
KCU-36 SCU-36
KCU-36-NU SCU-36-NU
KCU-50 SCU-50
KCU-50-NU SCU-50-NU
KCU-60 SCU-60
KCU-60-NU SCU-60-NU
KCU-74 SCU-74
KCU-74-NU SCU-74-NU
KCU-96 SCU-96
KCU-96-NU SCU-96-NU
KH-2 SH-2
KH-2-NU SH-2-NU
KH-3 SH-3
KH-3-NU SH-3-NU
KH-4 SH-4
KH-4-NU SH-4-NU
KH-5 SH-5
KH-5-NU SH-5-NU
KH-6 SH-6
KH-6-NU SH-6-NU
KHC-50-NU SHC-50-NU
KHC-60-NU SHC-60-NU
KHC-74-NU SHC-74-NU
KHC-96-NU SHC-96-NU
NA SH2C-62-NU
KH2C-74-NU SH2C-74-NU
KH2C-96-NU SH2C-96-NU
KH3C-96-NU SH3C-96-NU
KH4C-96-NU SH4C-96-NU
KHCR-50-B SHCR-50-B
KHCR-60-B SHCR-60-B
KHCR-74-B SHCR-74-B
KHCR-96-B SHCR-96-B
NA SH2CR-62-B
KH2CR-74-B SH2CR-74-B
KH2CR-96-B SH2CR-96-B
KH3CR-96-B SH3CR-96-B
KH4CR-96-B SH4CR-96-B
NA SLT4 (-L or -R)
Part Number: 9291493 REV00 11/19 5
Page 6
General Information Section 1
Options
This manual covers the following options. For other custom
counters, consult the customer service department.
Description Option
N8630
Self Contained Combination Hot/Cold
Food Wells
Individually Controlled Energy Savings
Heated Food Wells
N8643
N8656
N8669
N8681
1 Well DESP
2 Well DESP
3 Well DESP
4 Well DESP
5 Well DESP
6 Well DESP
Serial Number Location
Always have the serial number of your unit available
when calling for parts or service. Serial numbers are
printed on serial tags.
• Heated counter serial tags are located above the
louvered panel near the on/off switch.
• Refrigerated counter serial tags are located in the
compressor area near the on/off switch.
• Utility counters with understorage often have the serial
tag located on the left inside the storage area.
• All purpose counters, utility equipment or delivery carts
do not require serial numbers but a serial tag is placed
at the top of the pylon on the back of the unit.
Warranty Information
• Register your product for warranty,
• Verify warranty information,
• View and download a copy of your warranty,
at www.delfield.com/warranty
Regulatory Certifications
All models are certified by:
•
National Sanitation Foundation (NSF)
All models with electrical are certified by:
•
•
Underwriters Laboratories (UL)
Underwriters Laboratories of Canada (cUL)
6 Part Number: 9291493 REV00 11/19
Page 7
Section 2
Installation
DANGER
Installation must comply with all applicable fire and
health codes in your jurisdiction.
DANGER
Use appropriate safety equipment during installation
and servicing
Warning
n
Remove all removable panels before lifting and
installing.
Location
Warning
n
This equipment must be positioned so that the plug is
accessible unless other means for disconnection from
the power supply (e.g., circuit breaker or disconnect
switch) is provided.
Warning
n
Adequate means must be provided to limit the
movement of this appliance without depending on or
transmitting stress to the electrical conduit or gas lines.
Warning
n
To avoid instability the installation area must be capable
of supporting the combined weight of the equipment
and product. Additionally the equipment must be level
side to side and front to back.
Warning
n
This equipment is intended for indoor use only. Do not
install or operate this equipment in outdoor areas.
Caution
,
Do not position the air intake vent near steam or heat
exhaust of another appliance.
The location selected for the equipment must meet the
following criteria. If any of these criteria are not met, select
another location.
• Units are intended for indoor use only.
• The location MUST be level, stable and capable of
supporting the weight of the equipment.
• The location MUST be free from and clear of
combustible materials.
• Equipment MUST be level both front to back and side to
side.
• Position the equipment so it will not tip or slide.
• Front casters MUST be locked once positioned.
• Recommended air temperature is 60° - 100°F
(16° - 38°C).
• Proper air supply for ventilation is REQUIRED AND
CRITICAL for safe and efficient operation. Refer to
Clearance Requirements chart on page 9.
• Do not obstruct the flow of ventilation air. Make sure the
air vents of the equipment are not blocked.
• Do not install the equipment directly over a drain.
Steam rising up out of the drain will adversely affect
operation, air circulation, and damage electrical /
electronic components.
Weight
Shelleyglas® Shelleysteel® Weight
Mobile All-Purpose Counters
KC-28 SC-28 165lbs (75kg)
KC-28-NU SC-28-NU 120lbs (54kg)
KC-36 SC-36 185lbs (84kg)
KC-36-NU SC-36-NU 160lbs (73kg)
KC-50 SC-50 205lbs (93kg)
KC-50-NU SC-50-NU 180lbs (82kg)
KC-60 SC-60 240lbs (109kg)
KC-60-NU SC-60-NU 210lbs (95kg)
KC-74 SC-74 270lbs (123kg)
KC-74-NU SC-74-NU 240lbs (109kg)
KC-96 SC-96 310lbs (141kg)
KC-96-NU SC-96-NU 280lbs (127kg)
Frost Top Serving Counters
KCFT-36-NU SCFT-36-NU 380lbs (172kg)
KCFT-50-NU SCFT-50-NU 455lbs (206kg)
KCFT-60-NU SCFT-60-NU 540lbs (245kg)
KCFT-74-NU SCFT-74-NU 610lbs (277kg)
KCFT-96-NU SCFT-96-NU 680lbs (308kg)
Part Number: 9291493 REV00 11/19 7
Page 8
Installation Section 2
Shelleyglas® Shelleysteel® Weight
Mobile Ice Pan Counter
KCI-36 SCI-36 240lbs (109kg)
KCI-36-NU SCI-36-NU 200lbs (91kg)
KCI-50 SCI-50 285lbs (129kg)
KCI-50-NU SCI-50-NU 245lbs (111kg)
KCI-60 SCI-60 320lbs (145kg)
KCI-60-NU SCI-60-NU 280lbs (127kg)
KCI-74 SCI-74 360lbs (163kg)
KCI-74-NU SCI-74-NU 330lbs (150kg)
KCI-96 SCI-96 400lbs (181kg)
KCI-96-NU SCI-96-NU 380lbs (172kg)
Mobile Cashier’s Counters
KCS-30 SCS-30 180lbs (82kg)
KCS-36 SCS-36 210lbs (95kg)
KCS-50 SCS-50 270lbs (122kg)
Refrigerated Cold Pan Serving Counters
KCSC-36B SCSC-36B 350lbs (159kg)
KCSC-50B SCSC-50B 425lbs (193kg)
KCSC-60B SCSC-60B 500lbs (227kg)
KCSC-74B SCSC-74B 575lbs (261kg)
KCSC-96B SCSC-96B 650lbs (295kg)
Refrigerated Cold Pan Serving Counters with LiquiTec
KCSC-36-EF SCSC-36-EF 380lbs (172kg)
KCSC-50-EF SCSC-50-EF 455lbs (206kg)
KCSC-60-EF SCSC-60-EF 530lbs (240kg)
KCSC-74-EF SCSC-74-EF 615lbs (279kg)
KCSC-96-EF SCSC-96-EF 680lbs (308kg)
Triangle Corner Counter
NA SC-TRI 160lbs (73kg)
SC-TRIOS 160lbs (73kg)
Mobile Tray and Silver Stands
KCTS-28 SCTS-28 150lbs (68kg)
KCTS-36 SCTS-36 192lbs (87kg)
Mobile Beverage Counters
KCU-36 SCU-36 200lbs (91kg)
KCU-36-NU SCU-36-NU 170lbs (77kg)
KCU-50 SCU-50 230lbs (104kg)
KCU-50-NU SCU-50-NU 190lbs (86kg)
KCU-60 SCU-60 270lbs (123kg)
KCU-60-NU SCU-60-NU 230lbs (104kg)
KCU-74 SCU-74 300lbs (136kg)
KCU-74-NU SCU-74-NU 260lbs (118kg)
KCU-96 SCU-96 340lbs (154kg)
KCU-96-NU SCU-96-NU 300lbs (136kg)
Heated Serving Counters
KH-2 SH-2 380lbs (172kg)
KH-2-NU SH-2-NU 225lbs (102kg)
KH-3 SH-3 460lbs (209kg)
KH-3-NU SH-3-NU 275lbs (125kg)
KH-4 SH-4 550lbs (250kg)
KH-4-NU SH-4-NU 330lbs (150kg)
KH-5 SH-5 660lbs (299kg)
KH-5-NU SH-5-NU 420lbs (191kg)
KH-6 SH-6 720lbs (327kg)
KH-6-NU SH-6-NU 510lbs (231kg)
Shelleyglas® Shelleysteel® Weight
Heated and Ice Cooled Combo Counters
KHC-50-NU SHC-50-NU 300lbs (136kg)
KHC-60-NU SHC-60-NU 350lbs (159kg)
KHC-74-NU SHC-74-NU 400lbs (181kg)
KHC-96-NU SHC-96-NU 425lbs (193kg)
NA SH2C-62-NU 350lbs (159kg)
KH2C-74-NU SH2C-74-NU 410lbs (186kg)
KH2C-96-NU SH2C-96-NU 430lbs (195kg)
KH3C-96-NU SH3C-96-NU 450lbs (204kg)
KH4C-96-NU SH4C-96-NU 460lbs (209kg)
Heated and Refrigerated Combo Counters
KHCR-50-B SHCR-50-B 475lbs (216kg)
KHCR-60-B SHCR-60-B 575lbs (261kg)
KHCR-74-B SHCR-74-B 688lbs (312kg)
KHCR-96-B SHCR-96-B 730lbs (331kg)
NA SH2CR-62-B 575lbs (261kg)
KH2CR-74-B SH2CR-74-B 690lbs (313kg)
KH2CR-96-B SH2CR-96-B 740lbs (336kg)
KH3CR-96-B SH3CR-96-B 750lbs (340kg)
KH4CR-96-B SH4CR-96-B 760lbs ( 345kg)
Trimline L-shaped Heated Serving Counter
NA SLT4 (-L or -R) 300lbs (136kg)
Carving Counter
KRB SRB 180lbs (82kg)
OPTION WEIGHTS
Option Weight
Self Contained Combination Hot/Cold Food Wells
N8630 164lbs (74kg)
N8643 198lbs (90kg)
N8656 233lbs (106kg)
N8669 266lbs (121kg)
N8681 301lbs (137kg)
Individually Controlled Energy Savings Heated Food Wells
1 Well DESP 41lbs (19kg)
2 Well DESP 99lbs (45kg)
3 Well DESP 134lbs (61kg)
4 Well DESP 166lbs (75kg)
5 Well DESP 186lbs (84kg)
6 Well DESP 236lbs (107kg)
8 Part Number: 9291493 REV00 11/19
Page 9
Section 2 Installation
Clearance Requirements
DANGER
The flooring under the appliance must be made of a
noncombustible material.
DANGER
Risk of fire/shock. Do not obstruct vents or openings.
Equipment Clearance
Option Self Contained Combination Hot/
Cold Food Wells, N8600 Series
Option Individually Controlled Energy
Savings Heated Food Wells, DESP Series
3” (8cm) on sides
and bottom
3” (8cm) on sides
and bottom
Dimensions
Shelleyglas® Shelleysteel®
Mobile All-Purpose Counters
KC-28
KC-28-NU
KC-36
KC-36-NU
KC-50
KC-50-NU
KC-60
KC-60-NU
KC-74
KC-74-NU
KC-96
KC-96-NU
KCFT-36-NU SCFT-36-NU 36”
KCFT-50-NU SCFT-50-NU 50”
KCFT-60-NU SCFT-60-NU 60”
KCFT-74-NU SCFT-74-NU 74”
KCFT-96-NU SCFT-96-NU 96”
KCI-36
KCI-36-NU
KCI-50
KCI-50-NU
KCI-60
KCI-60-NU
KCI-74
KCI-74-NU
KCI-96
KCI-96-NU
KCS-30 SCS-30 30”
KCS-36 SCS-36 36”
KCS-50 SCS-50 50”
KCSC-36B SCSC-36B 36”
KCSC-50B SCSC-50B 50”
KCSC-60B SCSC-60B 60”
KCSC-74B SCSC-74B 74”
KCSC-96B SCSC-96B 96”
SC-28
SC-28-NU
SC-36
SC-36-NU
SC-50
SC-50-NU
SC-60
SC-60-NU
SC-74
SC-74-NU
SC-96
SC-96-NU
Frost Top Serving Counters
Mobile Ice Pan Counter
SCI-36
SCI-36-NU
SCI-50
SCI-50-NU
SCI-60
SCI-60-NU
SCI-74
SCI-74-NU
SCI-96
SCI-96-NU
Mobile Cashier’s Counters
Refrigerated Cold Pan Serving Counters
Length Depth Height
(71cm)
(91cm)
(127cm)
(152cm)
(188cm)
(244cm)
(91cm)
(127cm)
(152cm)
(188cm)
(244cm)
(91cm)
(127cm)
(152cm)
(188cm)
(244cm)
(76cm)
(91cm)
(127cm)
(91cm)
(127cm)
(152cm)
(188cm)
(244cm)
28”
36”
50”
60”
74”
96”
36”
50”
60”
74”
96”
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
Part Number: 9291493 REV00 11/19 9
Page 10
Installation Section 2
Shelleyglas® Shelleysteel®
Length Depth Height
Refrigerated Cold Pan Serving Counters with LiquiTec
KCSC-36-EF SCSC-36-EF 36”
(91cm)
KCSC-50-EF SCSC-50-EF 50”
(127cm)
KCSC-60-EF SCSC-60-EF 60”
(152cm)
KCSC-74-EF SCSC-74-EF 74”
(188cm)
KCSC-96-EF SCSC-96-EF 96”
(244cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
Triangle Corner Counter
NA SC-TRI
SC-TRIOS
30”
(76cm)
30”
(76cm)
Mobile Tray and Silver Stands
KCTS-28 SCTS-28 28”
(71cm)
KCTS-36 SCTS-36 36”
(91cm)
30”
(76cm)
30”
(76cm)
Mobile Beverage Counters
KCU-36
KCU-36-NU
KCU-50
KCU-50-NU
KCU-60
KCU-60-NU
KCU-74
KCU-74-NU
KCU-96
KCU-96-NU
SCU-36
SCU-36-NU
SCU-50
SCU-50-NU
SCU-60
SCU-60-NU
SCU-74
SCU-74-NU
SCU-96
SCU-96-NU
36”
(91cm)
50”
(127cm)
60”
(152cm)
74”
(188cm)
96”
(244cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
Heated Serving Counters
KH-2
KH-2-NU
KH-3
KH-3-NU
KH-4
KH-4-NU
KH-5
KH-5-NU
KH-6
KH-6-NU
SH-2
SH-2-NU
SH-3
SH-3-NU
SH-4
SH-4-NU
SH-5
SH-5-NU
SH-6
SH-6-NU
36”
(91cm)
50”
(127cm)
60”
(152cm)
74”
(188cm)
96”
(244cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
Shelleyglas® Shelleysteel®
Length Depth Height
Heated and Ice Cooled Combo Counters
KHC-50-NU SHC-50-NU 50”
(127cm)
KHC-60-NU SHC-60-NU 60”
(152cm)
KHC-74-NU SHC-74-NU 74”
(188cm)
KHC-96-NU SHC-96-NU 96”
(244cm)
NA SH2C-62-NU 62”
(157cm)
KH2C-74-NU SH2C-74-NU 74”
(188cm)
KH2C-96-NU SH2C-96-NU 96”
(244cm)
KH3C-96-NU SH3C-96-NU 96”
(244cm)
KH4C-96-NU SH4C-96-NU 96”
(244cm)
Heated and Refrigerated Combo Counters
KHCR-50-B SHCR-50-B 50”
(127cm)
KHCR-60-B SHCR-60-B 60”
(152cm)
KHCR-74-B SHCR-74-B 74”
(188cm)
KHCR-96-B SHCR-96-B 96”
(244cm)
NA SH2CR-62-B 62”
(157cm)
KH2CR-74-B SH2CR-74-B 74”
(188cm)
KH2CR-96-B SH2CR-96-B 96”
(244cm)
KH3CR-96-B SH3CR-96-B 96”
(244cm)
KH4CR-96-B SH4CR-96-B 96”
(244cm)
Trimline L-shaped Heated Serving Counter
NA SLT4
(-L or -R)
68.62”
(174cm)
Carving Counter
KRB SRB 28”
(71cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30”
(76cm)
30.25”
(77cm)
30”
(76cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
36”
(91cm)
10 Part Number: 9291493 REV00 11/19
Page 11
Section 2 Installation
OPTION DIMENSIONS
Option Length Depth Height
Self Contained Combination Hot/Cold Food Wells
N8630 30.75”
(78cm)
N8643 43.5”
(111cm)
N8656 56.25”
(143cm)
N8669 69”
(175cm)
N8681 81.75”
(208cm)
Individually Controlled Energy Savings Heated Food Wells
1 Well DESP 17.89”
(45cm)
2 Well DESP 31.76”
(81cm)
3 Well DESP 45.63”
(116cm)
4 Well DESP 59.50”
(151cm)
5 Well DESP 73.37”
(186cm)
6 Well DESP 87.24”
(222cm)
26”
(66cm)
26”
(66cm)
26”
(66cm)
26”
(66cm)
26”
(66cm)
26”
(66cm)
26”
(66cm)
26”
(66cm)
26”
(66cm)
26”
(66cm)
26”
(66cm)
23.75”
(60cm)
23.75”
(60cm)
23.75”
(60cm)
23.75”
(60cm)
23.75”
(60cm)
(24cm)
(24cm)
(24cm)
(24cm)
(24cm)
(24cm)
9.5”
9.5”
9.5”
9.5”
9.5”
9.5”
Electrical Service
DANGER
Check all wiring connections, including factory
terminals, before operation. Connections can become
loose during shipment and installation.
Warning
n
This appliance must be grounded and all field wiring
must conform to all applicable local and national
codes. Refer to rating plate for proper voltage. It is the
responsibility of the end user to provide the disconnect
means to satisfy the authority having jurisdiction.
VOLTAGE
All electrical work, including wire routing and grounding,
must conform to local, state and national electrical codes.
The following precautions must be observed:
• The equipment must be grounded.
• A separate fuse/circuit breaker must be provided for
each unit.
• The maximum allowable voltage variation is ±10% of
the rated voltage at equipment start-up (when the
electrical load is highest).
• Check all green ground screws, cables and wire
connections to verify they are tight before start-up.
GROUND FAULT CIRCUIT INTERRUPTER
Ground Fault Circuit Interrupter (GFCI/GFI) protection is
a system that shuts down the electric circuit (opens it)
when it senses an unexpected loss of power, presumably
to ground. Welbilt does not recommend the use of GFCI/
GFI circuit protection to energize our equipment. If code
requires the use of a GFCI/GFI then you must follow the
local code. The circuit must be dedicated, sized properly
and there must be a panel GFCI/GFI breaker. We do not
recommend the use of GFCI/GFI outlets to energize our
equipment as they are known for more intermittent
nuisance trips than panel breakers.
Part Number: 9291493 REV00 11/19 11
Page 12
Installation Section 2
RATED AMPERAGES, HORSEPOWER & VOLTAGE CHART
Shelleyglas® Shelleysteel® Voltage, Cycle, Phase Amps HP Nema Plug
Mobile All-Purpose Counters
KC Series
KC-NU Series
KCFT-36-NU SCFT-36-NU 115/60/1 7.0 1/4 5-15P
KCFT-50-NU SCFT-50-NU 115/60/1 7.0 1/4 5-15P
KCFT-60-NU SCFT-60-NU 115/60/1 7.0 1/4 5-15P
KCFT-74-NU SCFT-74-NU 115/60/1 7.0 1/4 5-15P
KCFT-96-NU SCFT-96-NU 115/60/1 7.0 1/4 5-15P
KCI Series
KCI-NU Series
KCS Series SCS Series NA
KCSC-36B SCSC-36B 115/60/1 7.0 1/4 5-15P
KCSC-50B SCSC-50B 115/60/1 7.0 1/4 5-15P
KCSC-60B SCSC-60B 115/60/1 7.0 1/4 5-15P
KCSC-74B SCSC-74B 115/60/1 7.0 1/4 5-15P
KCSC-96B SCSC-96B 115/60/1 7.0 1/4 5-15P
KCSC-36-EF SCSC-36-EF 115/60/1 7.0 1/4 5-15P
KCSC-50-EF SCSC-50-EF 115/60/1 7.0 1/4 5-15P
KCSC-60-EF SCSC-60-EF 115/60/1 7.0 1/4 5-15P
KCSC-74-EF SCSC-74-EF 115/60/1 7.0 1/4 5-15P
KCSC-96-EF SCSC-96-EF 115/60/1 7.0 1/4 5-15P
NA SC-TRI
KCTS Series SCTS Series NA
KCU Series
KCU-NU Series
KH-2 SH-2 120/208-230/60/1 15.0
KH-2-NU SH-2-NU 120/208-230/60/1 11.0 14-20P
KH-3 SH-3 120/208-230/60/1 20.0 14-30P
KH-3-NU SH-3-NU 120/208-230/60/1 16.0 14-20P
KH-4 SH-4 120/208-230/60/1 26.0 14-50P
KH-4-NU SH-4-NU 120/208-230/60/1 22.0 14-30P
KH-5 SH-5 120/208-230/60/1 31.0 14-50P
KH-5-NU SH-5-NU 120/208-230/60/1 28.0 14-50P
KH-6 SH-6 120/208-230/60/1 37.0 14-50P
KH-6-NU SH-6-NU 120/208-230/60/1 33.0 14-50P
KHC-50-NU SHC-50-NU 120/60/1 9.0
KHC-60-NU SHC-60-NU 120/60/1 9.0 5-15P
KHC-74-NU SHC-74-NU 120/60/1 9.0 5-15P
KHC-96-NU SHC-96-NU 120/60/1 9.0 5-15P
NA SH2C-62-NU 120/208-230/60/1 11.0 14-20P
KH2C-74-NU SH2C-74-NU 120/208-230/60/1 11.0 14-20P
KH2C-96-NU SH2C-96-NU 120/208-230/60/1 11.0 14-20P
KH3C-96-NU SH3C-96-NU 120/208-230/60/1 16.0 14-20P
KH4C-96-NU SH4C-96-NU 120/208-230/60/1 22.0 14-30P
SC Series
SC-NU Series
SCI Series
SCI-NU Series
SC-TRIOS
SCU Series
SCU-NU Series
NA
Frost Top Serving Counters
Mobile Ice Pan Counter
NA
Mobile Cashier’s Counters
Refrigerated Cold Pan Serving Counters
Refrigerated Cold Pan Serving Counters with LiquiTec
Triangle Corner Counter
NA
Mobile Tray and Silver Stands
Mobile Beverage Counters
NA
Heated Serving Counters
14-20P
NA
Heated and Ice Cooled Combo Counters
5-15P
NA
12 Part Number: 9291493 REV00 11/19
Page 13
Section 2 Installation
Shelleyglas® Shelleysteel® Voltage, Cycle, Phase Amps HP Nema Plug
Heated and Refrigerated Combo Counters
KHCR-50-B SHCR-50-B 120/60/1 16.0 1/4 5-20P
KHCR-60-B SHCR-60-B 120/60/1 16.0 1/4 5-20P
KHCR-74-B SHCR-74-B 120/60/1 16.0 1/4 5-20P
KHCR-96-B SHCR-96-B 120/60/1 16.0 1/4 5-20P
NA SH2CR-62-B 120/208-230/60/1 18.0 1/4 14-30P
KH2CR-74-B SH2CR-74-B 120/208-230/60/1 18.0 1/4 14-30P
KH2CR-96-B SH2CR-96-B 120/208-230/60/1 18.0 1/4 14-30P
KH3CR-96-B SH3CR-96-B 120/208-230/60/1 23.0 1/4 14-30P
KH4CR-96-B SH4CR-96-B 120/208-230/60/1 29.0 1/4 14-50P
Trimline L-shaped Heated Serving Counter
NA SLT4 (-L or -R) 208-230/60/1 22.0 NA 14-30P
Carving Counter
KRB SRB 115/60/1 5.0 NA 5-15P
OPTION AMPERAGES, HORSEPOWER & VOLTAGE CHART
Self Contained Combination Hot/Cold Food Wells
Option Voltage, Cycle, Phase Amps HP Nema Plug
N8630 120/60/1 25.0 1/4
N8643 120/240 /60/1 21.0 1/4
N8656 120/240 /60/1 21.0 1/4
N8669 120/240 /60/1 42.0 1/4
N8681 120/240 /60/1 42.0 1/3
Individually Controlled Energy Savings Heated Food Wells
Option Voltage, Cycle, Phase Amps
1 Well DESP 208-230/60/1 2.4/2.7 2.1
2 Well DESP 208-230/60/1 4.8/5.4 4.2
3 Well DESP 208-230/60/1 7.2/8.1 6.3
4 Well DESP 208-230/60/1 9.6/10.8 8.4
5 Well DESP 208-230/60/1 12.0/13.5 10.5
6 Well DESP 208-230/60/1 14.4/16.2 12.6
Optional 240V
Amps
Must be hard wired
in the field
Nema Plug
Must be hard wired
in the field
Part Number: 9291493 REV00 11/19 13
Page 14
Installation Section 2
Drain Connections
Warning
n
Moisture collecting from improper drainage can create a
slippery surface on the floor and a hazard to employees.
It is the owner’s responsibility to provide a container or
outlet for drainage.
Heated Wells
• Hot wells come standard with drains, plumbed to a
common valve.
Cooled Wells
Warning
n
If a refrigerated base does not have a condensate
evaporator supplied, you must connect the condensate
line to a suitable drain. Otherwise, water will collect on
the floor, causing a potentially hazardous situation.
Refrigerated units have a drain that exits the unit on the
bottom, and is located on the operator’s left side.
• Standard units on casters or legs will have a bronze
faucet that fits a standard garden hose.
• On standard units, a stainless steel access panel or
hinged louver will be provided for access to drain
connections.
• Units on legs with optional remote drain valve handle
will have 1” (2.54cm) threaded pipe extending from
bottom of unit.
• Option self contained combination hot/cold food wells,
series N8600, have a 1” (2.54cm) drain. It must have an
outlet to an appropriate drainage area or container.
Refrigeration
Shelleyglas® Shelleysteel® BTU/
Hour
Capacity
Mobile All-Purpose Counters
KC Series
KC-NU Series
KCFT-36-NU SCFT-36-NU 435 566 16
KCFT-50-NU SCFT-50-NU 595 774 16
KCFT-60-NU SCFT-60-NU 717 932 16
KCFT-74-NU SCFT-74-NU 827 1075 16
KCFT-96-NU SCFT-96-NU 921 1197 16
KCI Series
KCI-NU Series
KCS Series SCS Series NA
Refrigerated Cold Pan Serving Counters
KCSC-36B SCSC-36B 1006 405 16
KCSC-50B SCSC-50B 1186 608 16
KCSC-60B SCSC-60B 1339 810 16
KCSC-74B SCSC-74B 1471 1013 16
KCSC-96B SCSC-96B 1586 1215 16
Refrigerated Cold Pan Serving Counters with LiquiTec
KCSC-36-EF SCSC-36-EF 1006 405 16
KCSC-50-EF SCSC-50-EF 1186 608 16
KCSC-60-EF SCSC-60-EF 1339 810 16
KCSC-74-EF SCSC-74-EF 1471 1013 16
KCSC-96-EF SCSC-96-EF 1586 1215 16
NA SC-TRI
KCTS Series SCTS Series NA
KCU Series
KCU-NU Series
KH Series
KH-NU Series
Heated and Ice Cooled Combo Counters
KHC-NU Series SHC-NU Series NA
Heated and Refrigerated Combo Counters
KHCR-50-B SHCR-50-B 1006 405 16
KHCR-60-B SHCR-60-B 1006 405 16
KHCR-74-B SHCR-74-B 1006 405 16
KHCR-96-B SHCR-96-B 1186 608 16
NA SH2CR-62-B 1471 1013 16
KH2CR-74-B SH2CR-74-B 1006 405 16
KH2CR-96-B SH2CR-96-B 1339 810 16
KH3CR-96-B SH3CR-96-B 1186 608 16
KH4CR-96-B SH4CR-96-B 1006 405 16
Trimline L-shaped Heated Serving Counter
NA SLT4 (-L or -R) NA
KRB SRB NA
SC Series
SC-NU Series
Frost Top Serving Counters
Mobile Ice Pan Counter
SCI Series
SCI-NU Series
Mobile Cashier’s Counters
Triangle Corner Counter
SC-TRIOS
Mobile Tray and Silver Stands
Mobile Beverage Counters
SCU Series
SCU-NU Series
Heated Serving Counters
SH Series
SH-NU Series
Carving Counter
Heat of
Rejection
NA
NA
NA
NA
NA
R404A
Charge
in Oz.
14 Part Number: 9291493 REV00 11/19
Page 15
Section 2 Installation
OPTION REFRIGERATION
Option BTU/Hour
Capacity
Self Contained Combination Hot/Cold Food Wells
N8630 1112 379 16
N8643 1259 569 16
N8656 1373 758 16
N8669 1469 948 16
N8681 1787 1138 24
Individually Controlled Energy Savings Heated Food Wells
DESP Series NA
Heat of
Rejection
R404A
Charge in
Oz.
Leveling
After the cabinet has been placed in the desired location,
cabinets with legs must be leveled. Level units from front to
back and from side to side. Leveling will insure proper door
operation and removal of condensate. Cabinets with casters
must have the caster brake set so the cabinet cannot move.
Stabilizing
It is very important that all legs are properly adjusted to
keep the cabinet level, evenly distribute the weight and to
make sure the unit will not rock, lean or be unstable.
Leg & Caster Installation
DANGER
Legs or casters must be installed and the legs or casters
must be screwed in completely to prevent bending.
When casters are installed the mass of this unit will
allow it to move uncontrolled on an inclined surface.
These units must be tethered/secured to comply with
all applicable codes.
Warning
n
The unit must be installed in a stable condition with
the front wheels locked. Locking the front casters after
installation is the owner’s and operator’s responsibility.
Warning
n
Use a jack to lift the refrigeration unit off the ground
just far enough to remove the leg/caster. Place blocking
underneath the unit. Do not work underneath a raised
unit without proper blocking. Do not lift the unit more
than necessary to remove the leg/caster. Lifting the unit
too far can make the unit unstable.
Caution
,
All single-section units require that the swivel casters be
mounted on the front and rigid casters be mounted on
the rear.
Accessory Installation
Over shelves and other items mounted to the top of the
counters should never be installed in the field due to the
potential damage to the refrigeration system.
Part Number: 9291493 REV00 11/19 15
Page 16
Section 3
Operation
DANGER
The on-site supervisor is responsible for ensuring that
operators are made aware of the inherent dangers of
operating this equipment.
Caution
,
Units with pans should be operated with pans in place.
Operating the unit without all pans in place will lower
efficiency and may damage the unit.
DANGER
Do not operate any appliance with a damaged cord
or plug. All repairs must be performed by a qualified
service company.
DANGER
Never stand on the unit! They are not designed to
hold the weight of an adult, and may collapse or tip if
misused in this manner.
Warning
n
The operator of this equipment is solely responsible
for ensuring safe holding temperature levels for all
food items. Failure to do so could result in unsafe food
products for customers.
Warning
n
Do not contact moving parts.
Warning
n
All covers and access panels must be in place and
properly secured, before operating this equipment.
Notice
Never place food directly in well. Always use pans.
Note
Drain the water from units daily for unit longevity.
Warning
n
Damp or wet hands may stick to cold surfaces.
Warning
n
Never use sharp objects or tools to remove ice or frost.
Do not use mechanical devices or other means to
accelerate the defrosting process.
Warning
n
Do not block the supply and return air grills or the air
space around the air grills. Keep plastic wrappings,
paper, labels, etc. from being airborne and lodging in
the grills. Failure to keep the air grills clear will result in
unsatisfactory operation of the system.
16 Part Number: 9291493 REV00 11/19
Page 17
Section 3 Operation
Frost Top Serving Counter Operation
Frost top counters are designed to maintain an even layer
of frost to pleasantly display product. Once turned on, the
compressor will run continuously. There is no temperature
control. The ON/OFF switch is the only means available to
cycle the unit.
Since it takes time for the frost to accumulate initially, the
unit should be turned on approximately one hour before it
is required. Product should not be placed on the frost top
prior to turning the unit on, because it may freeze to the
surface of the unit.
The unit must be turned off when not in use or overnight
for defrosting and cleaning.
Refrigerated Cold Pan Serving Counter
Operation
Verify the unit is plugged in; turn the unit on. These units
are not designed to cool warm food products. Items
should be placed in the unit pre-cooled at least to the
desired holding temperature, if not slightly colder. In some
applications, a gradual warming of product may occur,
particularly at the exposed top of the product. Stirring or
rotation of the product is necessary to maintain overall
temperature.
Warming of food product can occur very quickly outside of
the unit. When loading or rotating product, avoid leaving
food items in a non-refrigerated location for any length of
time to prevent warming or spoilage. To ensure product
quality product must be rotated every four hours.
If the cold pan is to be used with ice, it is recommended
that the optional perforated bottoms be used. These will
allow ice to melt properly.
These mechanically cooled cold pans are adjusted at
the factory to provide proper operation. However, if it is
necessary to adjust the temperature, it is controlled by
an adjustable pressure control located in the machine
compartment. The knob is labeled with COLDER and an
arrow to indicate the adjustment direction.
• Adjustments should be made gradually.
• Several small adjustments will be more effective than
one large adjustment.
• It may take eight hours to realize the temperature
change depending on the application and location of
the unit.
The unit must be turned off when not in use or overnight
for defrosting and cleaning.
Temperature Control Settings:
55lb cut-in
30lb differential
Knob Controlled
Cut In
Dierential
Part Number: 9291493 REV00 11/19 17
Page 18
Operation Section 3
Refrigerated Cold Pan with LiquiTec Serving
Counter Operation
Note
The cold pan is not intended to be used with ice.
There is a switch on the compressor housing front to turn
counters on and off. Turn it off when not in use or overnight
for defrosting and cleaning.
The are adjusted at the factory to provide proper operation
without any further adjustments.
ERC112 TEMPERATURE CONTROL & DISPLAY
Notice
Temperature displayed is for refrigeration set point
purposes only. Display does not reflect air or product
temps in unit.
1. At initial start-up or anytime power is disconnected,
then reconnected to the unit, the control will go into
normal cooling mode.
2. The temperature control will cycle the compressor and
condenser fan motor to maintain proper temperature.
V
V
Operation / Indication
Status Displayed
Normal (°C) Temp.
[°C]
Normal (°F) Temp. [°F]
Show set-point Temp.
Sensor 1 defect
Sensor 2 defect
Sensor 3 defect
Sensor 4 defect
High temperature
alarm
Low temperature
alarm
Line voltage too high
Line voltage too low
Control calls for
cooling for more than
24 hours straight
E01
E02
E03
E04
Hi
Lo
uHi
uLi
LEA
Comments
Unit depends on
setting (parameters in
control)
X Air sensor
X Open
X Open
X Open
X Automatically
switching at 2 sec rate
X
X
X
X Time includes defrost.
Error will go away
if the control cycles
off the compressor
or if the power is
shut off. If error is on
a cold pan it could
be related to a high
ambient temperature
or not shutting the
rail off nightly.
Press upper or lower right button.
• Display show actual set-point (blinking).
• If buttons untouched for 3 seconds returns to
normal.
• Increase set-point by pressing upper button. Max value
depends on parameters in control.
• Decrease set-point by pressing lower button. Min value
depends on parameters in control.
• If buttons untouched for 3 seconds returns to
normal and stores new set-point.
Press lower left button for 5 seconds.
• Unit goes into stand-by mode.
• The display will read Off, then a period.
• Press the lower left button again for 5 seconds.
• The display will read On.
• The unit will then start up in normal cooling
mode.
Temperature Alarm
The alarm will sound and flash HI or LO 90 minutes after the
unit has reached its alarm temperature point or after any
power interruption if the temperature is above or below the
alarm set points.
18 Part Number: 9291493 REV00 11/19
Page 19
Section 3 Operation
CHANGING DISPLAY FROM FAHRENHEIT TO CELSIUS
ON ERC112 CONTROL
1. Simultaneously hold the up and down arrows for
5 seconds to access menu for password protected
parameters.
2. Screen should temporarily flash PAS and then move to
a numeric screen.
3. Scroll to 187 using the up/down arrows and push the
stand-by button (lower left button) to enter.
6. -F should be displayed indicating Fahrenheit. Use
the down arrow to change it to -C for Celsius and hit
the stand-by button (lower left button) to enter the
change.
7. Push the defrost button (upper left button) to move
out of the display unit menu.
4. Scroll to dis using the up/down arrows and push the
stand-by button (lower left button) to enter into the
display menu.
5. Scroll to CFu using the up/down arrows and push the
stand-by button (lower left button) to enter the display
unit menu.
8. Push the defrost button (upper left button) to move
out of the display menu and back to the normal display.
NOTE: For steps 7 and 8, display will return back to normal
display after 30 seconds of inactivity.
Part Number: 9291493 REV00 11/19 19
Page 20
Operation Section 3
Heated Serving Counter Operation
Including:
Heated and Ice Cooled Combo Counter Operation
Trimline L-shaped Heated Serving Counter Operation
Carving Counter Operation
DANGER
When operated at the highest temperature setting, the
top of the unit will become very hot. Staff and customers
using the equipment should be informed about this.
These units are designed to hold warm food product
between 140ºF to 160ºF (60ºC to 71ºC). They may be
operated wet (with water in the wells) or dry. Wet operation
is recommended for better performance.
First Time Use
Verify the unit is plugged in; turn the unit on. Before the
unit is used the first time for serving, turn the temperature
knob to HI and heat each well for 20 to 30 minutes.
Do not be alarmed if smoke appears; this preheat should
burn off any residue or dust that has adhered to the heater
element.
Daily Use
Verify the unit is plugged in; turn the unit on. A knob and
indicator light are provided for each individual heated food
well. Select desired temperature by rotating temperature
control.
If the same temperature settings for each well are used
every day, the temperature knobs can be left in their set
position and the wells can be turned off using the on/off
switch.
• When serving thick sauces always use the hot food
well in wet operation. This provides more uniform
temperature for the sauce.
• Never place food directly in well. Always use pans.
• For most efficient operation, keep covered pans in each
well during preheating or when empty.
• Always place covers on pans when not serving to
prevent food from drying out.
Wet Operation
DANGER
Steam can cause serious burns. Always use some type
of protective covering on your hands and arms when
removing lids from the unit. Lift the lid in a way that will
direct escaping steam away from your face and body.
Caution
,
Never use anything other than plain water in the wells
or tank. Failure to observe this warning may result in
personal injury or damage to the unit.
Caution
,
Using ice in a hot food well can cause condensation and
damage to the well over time.
Note
Drain the water from units daily for unit longevity.
Fill the food well with a minimum of 2.0” (5.1cm) of water
and cover with lid or empty pan. To preheat water, set
temperature control at HI. With pans in place, wells will boil
water. Food temperature will vary depending on type and
amount of product. To minimize steam and water usage,
set control at lowest setting that will maintain proper food
temperature. To reduce preheating time, use hot water to
fill the well.
Dry Operation
DANGER
When operated dry, the well bottoms become very
hot. Do not allow unprotected skin to contact any well
surface.
Wet operation is usually much more efficient and is
preferred. However, these units may be operated without
water with no damage to the unit.
When operated dry, the bottom of the well will discolor. To
clean, use a stainless steel cleaner or mild abrasive.
Operation of optional heated understorage
Verify the unit is plugged in; turn the unit on. If necessary,
preheat the heated understorage to desired temperature.
Temperature range of understorage is 100°F to 200°F (38°C
to 93°C). The temperature control knob and indicator lights
are always on the far left of the panel.
20 Part Number: 9291493 REV00 11/19
Page 21
Section 3 Operation
Heated and Refrigerated Combo Counter
Operation
HEATED SECTION OPERATION
DANGER
When operated at the highest temperature setting, the
top of the unit will become very hot. Staff and customers
using the equipment should be informed about this.
These units are designed to hold warm food product
between 140ºF to 160ºF (60ºC to 71ºC). They may be
operated wet (with water in the wells) or dry. Wet operation
is recommended for better performance.
First Time Use
Verify the unit is plugged in; turn the unit on. Before the
unit is used the first time for serving, turn the temperature
knob to HI and heat each well for 20 to 30 minutes.
Do not be alarmed if smoke appears; this preheat should
burn off any residue or dust that has adhered to the heater
element.
Daily Use
Verify the unit is plugged in; turn the unit on. A knob and
indicator light are provided for each individual heated food
well. Select desired temperature by rotating temperature
control.
If the same temperature settings for each well are used
every day, the temperature knobs can be left in their set
position and the wells can be turned off using the on/off
switch.
• When serving thick sauces always use the hot food
well in wet operation. This provides more uniform
temperature for the sauce.
• Never place food directly in well. Always use pans.
• For most efficient operation, keep covered pans in each
well during preheating or when empty.
• Always place covers on pans when not serving to
prevent food from drying out.
Wet Operation
DANGER
Steam can cause serious burns. Always use some type
of protective covering on your hands and arms when
removing lids from the unit. Lift the lid in a way that will
direct escaping steam away from your face and body.
Caution
,
Never use anything other than plain water in the wells
or tank. Failure to observe this warning may result in
personal injury or damage to the unit.
Caution
,
Using ice in a hot food well can cause condensation and
damage to the well over time.
Note
Drain the water from units daily for unit longevity.
Fill the food well with a minimum of 2.0” (5.1cm) of water
and cover with lid or empty pan. To preheat water, set
temperature control at HI. With pans in place, wells will boil
water. Food temperature will vary depending on type and
amount of product. To minimize steam and water usage,
set control at lowest setting that will maintain proper food
temperature. To reduce preheating time, use hot water to
fill the well.
Dry Operation
DANGER
When operated dry, the well bottoms become very
hot. Do not allow unprotected skin to contact any well
surface.
Wet operation is usually much more efficient and is
preferred. However, these units may be operated without
water with no damage to the unit.
When operated dry, the bottom of the well will discolor. To
clean, use a stainless steel cleaner or mild abrasive.
Part Number: 9291493 REV00 11/19 21
Page 22
Operation Section 3
REFRIGERATED SECTION OPERATION
Verify the unit is plugged in; turn the unit on. These units
are not designed to cool warm food products. Items
should be placed in the unit pre-cooled at least to the
desired holding temperature, if not slightly colder. In some
applications, a gradual warming of product may occur,
particularly at the exposed top of the product. Stirring or
rotation of the product is necessary to maintain overall
temperature.
Warming of food product can occur very quickly outside of
the unit. When loading or rotating product, avoid leaving
food items in a non-refrigerated location for any length of
time to prevent warming or spoilage. To ensure product
quality product must be rotated every four hours.
If the cold pan is to be used with ice, it is recommended
that the optional perforated bottoms be used. These will
allow ice to melt properly.
These mechanically cooled cold pans are adjusted at
the factory to provide proper operation. However, if it is
necessary to adjust the temperature, it is controlled by
an adjustable pressure control located in the machine
compartment. The knob is labeled with COLDER and an
arrow to indicate the adjustment direction.
• Adjustments should be made gradually.
• Several small adjustments will be more effective than
one large adjustment.
• It may take eight hours to realize the temperature
change depending on the application and location of
the unit.
The unit must be turned off when not in use or overnight
for defrosting and cleaning.
Temperature Control Settings:
55lb cut-in
30lb differential
Knob Controlled
Cut In
Dierential
22 Part Number: 9291493 REV00 11/19
Page 23
Section 3 Operation
Option Self Contained Combination Hot/Cold
Food Wells, N8600 Series, Operation
Hot Operation
DANGER
When operated at the highest temperature setting, the
top of the unit will become very hot. Staff and customers
using the equipment should be informed about this.
Caution
,
Never use anything other than plain water in the wells
or tank. Failure to observe this warning may result in
personal injury or damage to the unit.
Caution
,
Using ice in a hot food well can cause condensation and
damage to the well over time.
N8600 Series hot and cold combination pans must be
operated with water in the well for proper hot operation.
Fill well with a minimum of 4.0” (10.2cm) of water. Place
function switch in HOT position to begin heating. Turn
thermostat dial to the desired temperature.
To turn unit off, simply move the function switch to OFF
position. Drain water and allow unit to cool before cleaning
or switching to cold operation.
Switching From Hot To Cold Operation
1. Place the function switch in the OFF position and drain
out hot water.
2. Allow the unit to cool until it can be safely cleaned.
3. When clean up procedures are complete, unit will be
ready for cold operation. This takes about one hour.
Switching From Cold To Hot Operation
No special procedure is required to switch from the cold to
hot operation. Be certain to fill with a minimum of 4.0” of
water.
Note
The unit is designed so that the compressor and the
heating elements cannot operate at the same time.
Continued operation of the compressor in the hot
position is not normal. Call for service if this happens.
The unit must be turned off when not in use or overnight
for defrosting and cleaning.
N8600 Immersion Heater High Limit
As a safety feature, the N8600 food well immersion heater
includes a high limit safety switch. If the heater gets too
hot the safety switch will trip and turn the heater off. A
pilot light on the control panel will illuminate when the
safety switch is tripped. To reset the safety switch, first turn
OFF the thermostat or Power switch and then determine
if low water is the cause. If low water is not the cause,
contact service for resolution. If low water is the cause,
carefully remove food pans and refill the water. This will
allow the immersion heater to cool and the safety switch
will automatically reset. The unit must be turned OFF
as directed or safety switch will not reset even if water
is refilled to proper level. Replace food pans and turn
thermostat or Power switch back on.
Caution
,
To assure maximum compressor life, do not switch
from “hot” to “cold” operation without allowing a cool
down period. Never switch from hot to cold operation
while hot water remains in the pans. Failure to observe
this warning will greatly reduce compressor life and
eventually cause premature compressor failure.
Cold Operation
Simply place the function switch to the COLD position.
The compressor controller has been factory set and no
temperature adjustment should be necessary.
If the cold pan is to be used with ice, it is recommended
that the optional perforated bottoms be used. These will
allow ice to melt properly.
Part Number: 9291493 REV00 11/19 23
Page 24
Operation Section 3
Option Individually Controlled Energy Savings
Heated Food Wells, DESP Series, Operation
These units are designed to hold warm food product
between 140ºF to 160ºF (60ºC to 71ºC).
DESP series individually heated hot food units may be
operated wet (with water in the wells) or dry. However,
dry operation using 6.0” deep pans produces optimum
performance.
A power switch and digital control are provided for each
individual heated food well. After the unit is hard wired to
the electrical system, turn the power switch ON to energize
the control; the digital display will read OFF. Press Set and
then use the arrows to select the desired temperature
setting (1-10). The new temperature setting is entered 3
seconds after the last button is pressed. When the power
switch is used to turn the well OFF and back ON the
temperature setting will remain.
Note
Never place food directly in well. Always use pans.
For most efficient operation, keep covered inserts in each
well during preheating or when empty.
Always place covers on pans when not serving to prevent
food from drying out.
Dry Operation
DANGER
When operated dry, the well bottoms become very
hot. Do not allow unprotected skin to contact any well
surface.
Dry operation is more efficient and is preferred.
When operated dry, the bottom of the well will discolor. To
clean, use a stainless steel cleaner or mild abrasive.
Wet Operation
DANGER
When operated at the highest temperature setting, the
top of the unit will become very hot. Staff and customers
using the equipment should be informed about this.
DANGER
Steam can cause serious burns. Always use some type
of protective covering on your hands and arms when
removing lids from the unit. Lift the lid in a way that will
direct escaping steam away from your face and body.
Caution
,
Never use anything other than plain water in the wells
or tank. Failure to observe this warning may result in
personal injury or damage to the unit.
Caution
,
Using ice in a hot food well can cause condensation and
damage to the well over time.
Note
Drain the water from units daily for unit longevity.
Fill the food well with a minimum of 2” (5cm) of water
and cover with lid or empty pan. To preheat water, set
temperature control at 3. With pans in place, wells will boil
water. Food temperature will vary depending on type and
amount of product. To minimize steam and water usage,
set control at lowest setting that will maintain proper food
temperature. To reduce preheating time, use hot water to
fill the well. Preheating time with room temperature water
is one hour.
N8700-DESP Temperature Control
Operation
LED Display: Indicates the
temperature setting 0-10. At the first
startup the display will read OFF.
SET: When SET is depressed, the
temperature setting is displayed and
can be adjusted with the arrows.
SET
LOAD
LOAD Light: Lit when well is heating.
Arrows: After pressing SET, press the
Up-Arrow to increase the temperature
setting, press the Down-Arrow to
decrease the temperature setting. The
new temperature setting is entered 3
seconds after the last arrow is pressed.
24 Part Number: 9291493 REV00 11/19
Page 25
Section 4
Maintenance
DANGER
It is the responsibility of the equipment owner to
perform a personal protective equipment hazard
assessment to ensure adequate protection during
maintenance procedures.
DANGER
Failure to disconnect the power at the main power
supply disconnect could result in serious injury or death.
The power switch DOES NOT disconnect all incoming
power.
DANGER
Disconnect electric power at the main power disconnect
for all equipment being serviced. Observe correct
polarity of incoming line voltage. Incorrect polarity can
lead to erratic operation.
Warning
n
Never use sharp objects or tools to remove ice or frost.
Do not use mechanical devices or other means to
accelerate the defrosting process.
Warning
n
Use a jack to lift the refrigeration unit off the ground
just far enough to remove the leg. Place blocking
underneath the unit. Do not work underneath a raised
unit without proper blocking. Do not lift the unit more
than necessary to remove the leg. Lifting the unit too far
can make the unit unstable.
Warning
n
Never use a high-pressure water jet for cleaning or hose
down or flood interior or exterior of units with water.
This will void the warranty. Do not use power cleaning
equipment, steel wool, scrapers or wire brushes on
stainless steel or painted surfaces.
Cleaning and Sanitizing Procedures
Caution
,
Maintenance and servicing work other than cleaning as
described in this manual must be done by an authorized
service personnel.
GENERAL
Warning
n
When using cleaning fluids or chemicals, rubber gloves
and eye protection (and/or face shield) must be worn.
You are responsible for maintaining the equipment
in accordance with the instructions in this manual.
Maintenance procedures are not covered by the warranty.
Maintenance Daily Weekly Monthly
Interior X X X
Gasket X X X
Exterior X X X
Drain X X X
Condenser Coil X X X
Part Number: 9291493 REV00 11/19 25
After Prolonged
Shutdown
At Start-Up
Page 26
Maintenance Section 4
INTERIOR CLEANING
The interior can be cleaned using soap and warm water. If
this isn’t sufficient, try ammonia and water or a nonabrasive
liquid cleaner.
Door gaskets require regular cleaning to prevent mold
and mildew build up and also to retain the elasticity of the
gasket. Clean them with water and mild soap (not citrus
based). Avoid full strength cleaning products on gaskets as
this can cause them to become brittle and crack. Never use
sharp tools or knives to scrape or clean the gasket. Gaskets
can be easily replaced and do not require the use of tools
or an authorized service person. The gaskets are Dart style
and can be pulled out of the groove in the door. Place
gasket in warm water to make the material more pliable for
installation. Dry and press into place.
Preventing Blower Coil Corrosion
To help prevent corrosion of the blower coil, store all acidic
items, such as pickles and tomatoes, in seal-able containers.
Immediately wipe up all spills.
EXTERIOR CLEANING
Warning
n
When cleaning the unit, care should be taken to avoid
the front power switch and the rear power cord. Keep
water and/or cleaning solutions away from these parts.
Caution
,
Never use an acid based cleaning solution! Many food
products have an acidic content, which can deteriorate
the finish. Be sure to clean the stainless steel surfaces of
ALL food products.
Clean the area around the unit as often as necessary to
maintain cleanliness and efficient operation.
Wipe casters with a damp cloth to prevent corrosion.
Wipe surfaces with a damp cloth rinsed in water to remove
dust and dirt from the unit. Always rub with the “grain” of
the stainless steel to avoid marring the finish. If a greasy
residue persists, use a damp cloth rinsed in a mild dish soap
and water solution. Wipe dry with a clean, soft cloth.
Never use steel wool or abrasive pads for cleaning. Never
use chlorinated, citrus based or abrasive cleaners.
Stainless steel has a clear coating that is stain resistant and
easy to clean. Products containing abrasives will damage
the coating and scratch the panels. Daily cleaning may be
followed by an application of stainless steel cleaner which
will eliminate water spotting and fingerprints. Early signs of
stainless steel breakdown are small pits and cracks. If this
has begun, clean thoroughly and start to apply stainless
steel cleaners in attempt to restore the steel.
Fiberglass can be polished to eliminate water spotting,
fingerprints and bring out the color of the fiberglass. To
maintain the rich, brilliant color of the fiberglass and to
remove shallow surface scratches, wax twice a year. This can
be done in the same manner in which a car is waxed.
Counter Protector Glass & Hardware Cleaning
Routine cleaning can be done with soap and water. Extreme
stains or grease should be cleaned with a nonabrasive
cleaner and plastic scrub pad. Polish the chrome when
necessary with a soft cotton cloth.
26 Part Number: 9291493 REV00 11/19
Page 27
Section 4 Maintenance
Defrosting
Refrigerated cold pans should be defrosted daily. Never
use sharp objects or tools to clean or scrape ice/frost build
up from the refrigerated cold pans. A puncture to the pan
could cause irreparable damage to the refrigeration system.
Units with a Eutectic Fluid Cold Pan require the same
precautions. The fluid is NOT refillable and loss of fluid due
to a puncture would cause irreparable damage.
CLEANING THE CONDENSER COIL
In order to maintain proper refrigeration performance, the
condenser fins must be cleaned of dust, dirt and grease
regularly. It is recommended that this be done monthly. If
conditions are such that the condenser is totally blocked
in a month, the frequency of cleaning should be increased.
Clean the condenser with a vacuum cleaner or stiff brush. If
extremely dirty, a commercially available condenser cleaner
may be required.
Failure to maintain a clean condenser coil can initially cause
high temperatures and excessive run times. Continuous
operation with a dirty or clogged condenser coil can
result in compressor failure. Neglecting the condenser coil
cleaning procedures will void any warranties associated
with the compressor and cost to replace the compressor.
DOORS/HINGES
Over time and with heavy-use doors, the hinges may
become loose. If this happens, tighten the screws that
mount the hinge brackets to the frame of the unit. Loose
or sagging doors can cause the hinges to pull out of the
frame, which may damage both the doors and the hinges.
In some cases this may require qualified service agents or
maintenance personnel to perform repairs.
DRAIN MAINTENANCE
Each refrigerated unit has a drain located inside the unit
that removes the condensation from the evaporator coil
and routes it to an external condensate evaporator pan.
Each drain can become loose or disconnected during
normal use. If you notice water accumulation under the
unit, be sure the drain tube is connected to the evaporator
drain pan and the end of the drain tube is in the condensate
evaporator. The leveling of the unit is important as the units
are designed to drain properly when level. Be sure all drain
lines are free of obstructions.
Part Number: 9291493 REV00 11/19 27
Page 28
DELFIELD
980 SOUTH ISABELLA ROAD, MOUNT PLEASANT, MI 48858
800-733-8821
WWW.DELFIELD.COM
©2019 Welbilt Inc. except where explicitly stated otherwise. All rights reserved.
Part Number 9291493 Rev00 11/19
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