Delfield SE-C3, SE-C Service Manual

SHELLEYBASIC BY DELFIELD

CAUT

Delfield

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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. See page 2.

IMPORTANT INFORMATION

PLEASE SAVE THESE INSTRUCTIONS!

READ BEFORE USE

Effective Date June 2008

Shelleybasic by Delﬁeld Service & Installation Manual

Delfield

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Contents

Serial Number Information ..................................................... 2

Receiving And Inspecting The Equipment ............................. 2

Speciﬁcations .................................................................... 3-4

Installation ............................................................................. 5

Operation ............................................................................ 6-7

Reversing And Replacing Panels .......................................... 7

Maintenance .......................................................................... 8

Wiring Diagrams ............................................................... 9-12

Replacement Parts ......................................................... 13-16

Standard Labor Guidelines .................................................. 17

Standard Warranties ............................................................ 18

Notes ................................................................................... 19

Serial Number Information

The serial number on self-contained refrigerated units is on the electrical speciﬁcations tag located near the condensing unit.

On hot food pans and hot/cold combination pans, the serial number tag is located on the bottom shelf of the cabinet.

The serial number tag also lists the refrigerant used and the amount of charge.

Always have the serial number of your unit available when calling for parts or service. A complete list of authorized Delﬁeld parts depots is available at www.delﬁeld.com.

Receiving And Inspection The Equipment

Even though most equipment is shipped crated, care should be taken during unloading so the equipment is not damaged while being moved into the building.

1. Visually inspect the exterior of the package and skid or container. Any damage should be noted and reported to the delivering carrier immediately.

2. If damaged, open and inspect the contents with the carrier.

3. In the event that the exterior is not damaged, yet upon opening, there is concealed damage to the equipment notify the carrier. Notification should be made verbally as well as in written form.

4. Request an inspection by the shipping company of the damaged equipment. This should be done within 10 days from receipt of the equipment.

5. Check the lower portion of the unit to be sure legs or casters are not bent.

6. Also open the compressor compartment housing and visually inspect the refrigeration package. Be sure lines are secure and base is still intact.

7. Freight carriers can supply the necessary damage forms upon request.

8. Retain all crating material until an inspection has been made or waived.

Uncrating the Equipment

First cut and remove the banding from around the crate. Remove the front of the crate material, use of some tools will be required. If the unit is on legs remove the top of the crate as well and lift the unit off the skid. If the unit is on casters it can be "rolled" off the skid.

For customer service, call (800) 733-8829, (800) 733-8821, Fax (989) 773-3210, www.delﬁeld.com

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Shelleybasic by Delﬁeld Service & Installation Manual

Speciﬁcations

Shelleybasic by Delﬁeld Heated Counters

Model L D H Ship Wt

SE-H2 39” 29” 36” 215lbs (98kg) 2 120/208-230 14-20P 10.0/11.0

SE-H3 50” 29” 36” 265lbs (120kg) 3 120/208-230 14-20P 15.0/16.0

SE-H4 64” 29” 36” 320lbs (145kg) 4 120/208-230 14-30P 20.0/22.0

SE-H5 78” 29” 36” 410lbs (186kg) 5 120/208-230 14-50P 24.0/27.0

SE-H6 92” 29” 36” 500lbs (227kg) 6 120/208-230 14-50P 29.0/32.0

Shelleybasic by Delﬁeld Refrigerated Cold Pan Serving Counters

Model L D H Ship Wt

SE-C2 39” 29” 36” 340lbs (154kg) 2 115 5-15P 4.0 1/5 8.0 oz 379 812 26/31°/4°

SE-C3 50” 29” 36” 415lbs (188kg) 3 115 5-15P 4.0 1/5 8.0 oz 569 889 35/26°/9°

SE-C4 64” 29” 36” 490lbs (222kg) 4 115 5-15P 7.0 1/4 12.0 oz 758 1373 43/32°/3°

SE-C5 78” 29” 36” 565lbs (256kg) 5 115 5-15P 7.0 1/4 12.0 oz 948 1469 51/29°/6°

SE-C6 92” 29” 36” 640lbs (290kg) 6 115 5-15P 7.0 1/3 16.0 oz 1138 1921 59/32°/3°

Shelleybasic by Delﬁeld Hot / Cold Self-Contained Combination Counters

Model L D H Ship Wt

SE-HC2 39” 29” 36” 350lbs (159kg) 2 120 5-30P 24.0 1/4 8.0 oz 379 1112 26/42°/-7°

SE-HC3 50” 29” 36” 425lbs (193kg) 3 120/240 14-30P 21.0 1/4 8.0 oz 569 1259 35/36°/-1°

SE-HC4 64” 29” 36” 500lbs (227kg) 4 120/240 14-30P 21.0 1/4 12.0 oz 758 1373 43/32°/3°

SE-HC5 78” 29” 36” 575lbs (261kg) 5 120/240 14-60P 42.0 1/4 12.0 oz 948 1469 51/29°/6°

SE-HC6 92” 29” 36” 650lbs (295kg) 6 120/240 14-60P 42.0 1/3 16.0 oz 1138 1787 59/30°/5°

Food Wells Volts Plug Amp

12 X 20 Pans Volts Plug Amp H.P. Ref Chrg.

BTU Load

Sys. Cap.

Evap BTU/ TD/Temp

Shelleybasic by Delﬁeld Ice Cooled Serving Counters

Model L D H Ship Wt 12 X 20 Pans

SE-I2 39” 29” 36” 200lbs (91kg) 2

SE-I3 50” 29” 36” 245lbs (111kg) 3

SE-I4 64” 29” 36” 280lbs (127kg) 4

SE-I5 78” 29” 36” 330lbs (150kg) 5

SE-I6 92” 29” 36” 380lbs (172kg) 6

Shelleybasic by Delﬁeld Frost Top Counters

Model L D H Ship Wt Volts Plug Amp H.P. Ref Chrg.

SE-F2 39” 29” 36” 370lbs (168kg) 115 5-15P 7.5 1/4 24.0 oz 379 1112 26/42°/-7°

SE-F3 50” 29” 36” 445lbs (202kg) 115 5-15P 7.5 1/4 24.0 oz 569 1259 35/36°/-1°

SE-F4 64” 29” 36” 530lbs (240kg) 115 5-15P 7.5 1/4 24.0 oz 758 1373 43/32°/3°

SE-F5 78” 29” 36” 600lbs (272kg) 115 5-15P 8.0 1/4 24.0 oz 948 1469 51/29°/6°

SE-F6 92” 29” 36” 670lbs (304kg) 115 5-15P 8.0 1/3 24.0 oz 1138 1787 59/30°/5°

BTU Load

Sys. Cap.

Evap BTU/ TD/Temp

SES model speciﬁcations are the same as SE model speciﬁcations, except SES model height is 30”.

For customer service, call (800) 733-8829, (800) 733-8821, Fax (989) 773-3210, www.delﬁeld.com

Shelleybasic by Delﬁeld Service & Installation Manual

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Speciﬁcations continued

Shelleybasic by Delﬁeld Utility Counters

Model L D H Ship Wt

SE-U2 39” 29” 36” 150lbs (68kg)

SE-U3 50” 29” 36” 170lbs (77kg)

SE-U4 64” 29” 36” 200lbs (91kg)

SE-U5 78” 29” 36” 230lbs (104kg)

SE-U6 92” 29” 36” 280lbs (127kg)

Shelleybasic by Delﬁeld Cashier’s Stand

Model L D H Ship Wt

SE-CS 29” 29” 36” 170lbs (77kg)

Shelleybasic by Delﬁeld Tray Stand

Model L D H Ship Wt

SE-TS 39” 29” 36” 140lbs (64kg)

Shelleybasic by Delﬁeld Ice Cream Counters - 0 degree only

Model L D H Ship Wt

SE-ICE1 39” 29” 36” 460lbs (209kg) 84 cups 115 5-15P 5.3 1/4 7.0 oz 292 569 20/28°/-31°

SE-ICE2 50” 29” 36” 505lbs (229kg) 224 cups 115 5-15P 5.3 1/4 9.0 oz 473 661 28/24°/-24°

Cabinet Capacity Volts Plug Amp H.P. Ref Chrg.

BTU Load

Sys. Cap.

Evap BTU/ TD/Temp

Shelleybasic by Delﬁeld Corner Units

Model L D H Ship Wt

SE-29 29” 29” 36” 110lbs (50kg)

SE-39 39” 29” 36” 160lbs (73kg)

SES model speciﬁcations are the same as SE model speciﬁcations, except SES model height is 30”.

For customer service, call (800) 733-8829, (800) 733-8821, Fax (989) 773-3210, www.delﬁeld.com

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Installation

CAUTION

D A NG E R

Location

Units represented in this manual are 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 model may weigh as much as 3000 pounds! Reinforce the ﬂoor as necessary to provide for maximum loading.

Shelleybasic by Delﬁeld Service & Installation Manual

Electrical Connection

A standard unit is provided with a power cord and grounded plug.

The unit should be plugged into a receptacle with its own circuit protection that matches the amperage of the plug.

For the most efficient refrigeration, be sure to provide good air circulation inside and out. Be sure that the exterior of the unit has access to ample air. Avoid hot corners and locations near stoves and ovens. It is suggested the rear of the unit be no less than two inches from any wall, partition or any other object which will restrict exhaust air ﬂow.

Unit requires that the sides and bottom are not any closer than 3” to any combustible material.

Leveling

A level cabinet looks better and will perform more efﬁciently when the doors line up with the door frames properly, the cabinet will not be subject to undue strain and the corners of the shelves will not move around on the supports. A level heated unit will maintain an equal water depth when water is used in the wells. Use a level to make sure the unit is level from front to back and side to side.

Stabilizing

All models are supplied on casters for your convenience, ease of cleaning underneath and for mobility.

The unit must be installed in a stable condition with the front wheels locked, locking the front casters after installation is the owner’s responsibility.

Connections must be made in accordance with all applicable local codes and/or the National Electrical Code. Refer to the amperage data on pages 3-4 and the wiring diagrams on pages 9-12 to be sure the unit is connected to the proper power source. A protected circuit of the correct voltage and amperage must be run for connection of the line cord.

On cord-connected units, the ON/OFF switch must be turned to its OFF position and power supply disconnected whenever doing the following:

1. Performing maintenance functions.

2. Cleaning the refrigerated cabinet area.

3. Performing service or repair functions.

Under no circumstances should a refrigerated unit be operated without the louvered panel in place.

Plumbing

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 gate valve that ﬁts a standard garden hose. Drain connections are on the operator side below the pan in the open shelf area.

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.

For customer service, call (800) 733-8829, (800) 733-8821, Fax (989) 773-3210, www.delﬁeld.com

Shelleybasic by Delﬁeld Service & Installation Manual

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Operation SE-C And SES-C

There is a switch on the right side of the compressor stand used to turn the unit on and off.

These units are designed to hold cold food product between 33°F to 41°F (0.6°C to 5°C).

Cold pans are adjusted at the factory to provide satisfactory operation without any further adjustments. However, if it is necessary to adjust the temperature, the control is located in the machine compartment. Turn the knob clock-wise as indicated on the control. Settings are from 1 through 7; 7 being the coldest. Adjustments should be made gradually. Several small adjustments will be more effective than one large adjustment. It may take an hour or longer to realize the temperature change depending on the application and location of the unit.

Operation SE-H And SES-H

These units are designed to hold warm food product between 140˚F to 160˚F (60˚C to 71˚C).

Individually heated hot food units may be operated “wet” (with water in the wells) or “dry”. However, “wet” operation is recommended for better performance.

After plugging in the power supply cord, select desired temperature by rotating temperature control. A knob and indicator light are provided for each individual heated food well.

First Time Use

Before the unit is used the ﬁrst time for serving, turn the temperature knob to HI and heat the well for 20 to 30 minutes. Any residue or dust that adhered to the heater element(s) will be burned off during this initial preheat period.

When serving thick sauces always operate 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 insets in each well during preheating or when empty.

Always place covers on pans when not serving to prevent food from drying out.

Wet Operation

Fill the food well with about 2” 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 to lowest setting that will maintain proper food temperature. To reduce preheating time, use hot water to ﬁll the well.

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 may be 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 to prevent warming or spoilage.

When the cold pan is used with ice, use perforated bottoms. These will allow ice to melt properly.

The unit must be turned off when not in use or overnight for defrosting and cleaning.

When operating these units “wet”, 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.

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.

Steam can cause serious burns. Always wear 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.

Dry Operation

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.

The dry well should never be preheated longer

than 15 minutes.

When operated dry, the well bottoms become very hot. Do not allow unprotected skin to

contact any well surface.

For customer service, call (800) 733-8829, (800) 733-8821, Fax (989) 773-3210, www.delﬁeld.com

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