Delfield KH, KH-NU, KCSC, KCSC-EF, KHCR-B Service Manual

Shelleyglas®/Shelleysteel™

Service and Installation 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.

Refrigerated, Heated and Non-Electrical Units

CAUTION

IMPORTANTINFORMATION READBEFOREUSE PLEASESAVETHESEINSTRUCTIONS!

Effective March 2003

Shelleyglas®/Shelleysteel™ Service and Installation Manual

CONTENTS
RECEIVING & INSPECTING EQUIPMENT	................................. 2
SPECIFICATIONS........................................................................	3
INSTALLATION ..........................................................................	4
OPERATION.............................................................................	4 -5
MAINTENANCE ..........................................................................	6
CLEANING LIQUITEC .................................................................	7
FOOD WELL ASSEMBLY............................................................	7
WIRING DIAGRAM .................................................................	8 -9
STANDARD LABOR GUIDELINES............................................	10
REPLACEMENT PARTS LIST...................................................	11
STANDARD WARRANTY..........................................................	11
PARTS DEPOTS ........................................................	BACK PAGE

©2003 The Delfield Company. All rights reserved. Reproduction without written permission is prohibited.

“Delfield” is a registered trademarks of The Delfield Company.

SERIAL NUMBER INFORMATION

If your unit is heated, the serial tag is located above the louvered panel near the on/off switch.

Refrigerated units have the serial tag located in the compressor area near the on/off switch.

Understorage units 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 model tag is placed at the top of the pylon on the back of the unit.

Always have the serial number of your unit available when calling for parts or service.

This manual covers standard units only. If you have a custom unit, consult the customer service department at the number listed below.

RECEIVING AND INSPECTING 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.

The units with LiquiTec technology cold pans contain a non-toxic eutectic fluid within a sealed inner liner. This fluid may leak if the tank is punctured so care must be taken when uncrating and setting in place. The eutectic fluid is non-toxic and may be flushed down a disposal drain. If the LiquiTec unit cold pans leak, immediately call the Delfield service department directly at 1-800-733-8821 not your local service agent.

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.

2 For customer service, call [phone], [phone], Fax [phone], www.delield.com

Shelleyglas®/Shelleysteel™ Service and Installation Manual

SPECIFICATIONS

This manual covers standard units only. If you have a custom unit, consult the customer service department at the number listed below.

Shelleyglas®			Shelleysteel™
MODEL VOLTAGE/NEMA			MODEL VOLTAGE/NEMA
NUMBER HERTZ/PHASE PLUGAMP			NUMBER HERTZ/PHASE PLUGAMP
Heated Serving Counters			Heated Serving Counters
KH-2 120/208-230/60/1 14-20P 15.0
			SH-2 120/208-230/60/1 14-20P 15.0
KH-3 120/208-230/60/1 14-30P 20.0
			SH-3 120/208-230/60/1 14-30P 20.0
KH-4 120/208-230/60/1 14-50P 26.0
			SH-4 120/208-230/60/1 14-50P 26.0
KH-5 120/208-230/60/1 14-50P 31.0
			SH-5 120/208-230/60/1 14-50P 31.0
KH-6 120/208-230/60/1 14-50P 37.0
			SH-6 120/208-230/60/1 14-50P 37.0
KH-2-NU 120/208-230/60/1 14-20P 11.0
			SH-2-NU 120/208-230/60/1 14-20P 11.0
KH-3-NU 120/208-230/60/1 14-20P 16.0
			SH-3-NU 120/208-230/60/1 14-20P 16.0
KH-4-NU 120/208-230/60/1 14-30P 22.0
			SH-4-NU 120/208-230/60/1 14-30P 22.0
KH-5-NU 120/208-230/60/1 14-50P 28.0
			SH-5-NU 120/208-230/60/1 14-50P 28.0
KH-6-NU 120/208-230/60/1 14-50P 33.0
			SH-6-NU 120/208-230/60/1 14-50P 33.0
			MODEL VOLTAGE/ NEMA
MODEL VOLTAGE/ NEMA
			NUMBER HERTZ/PHASE PLUG AMP H.P. REFRIGERANT BTU
NUMBER HERTZ/PHASE PLUG AMP H.P. REFRIGERANT BTU
			Refrigerated Cold Pan Serving Counters
Refrigerated Cold Pan Serving Counters
			SCSC-36B 115 5-15P 7.0 1/4 404a	1102
KCSC-36B 115 5-15P 7.0 1/4404a	1102
			SCSC-50B 115 5-15P 7.0 1/4 404a	1240
KCSC-50B 115 5-15P 7.0 1/4404a	1240
			SCSC-60B 115 5-15P 7.0 1/4 404a	1343
KCSC-60B 115 5-15P 7.0 1/4404a	1343
			SCSC-74B 115 5-15P 7.0 1/4 404a	1423
KCSC-74B 115 5-15P 7.0 1/4404a	1423
			SCSC-96B 115 5-15P 7.0 1/4 404a	1487
KCSC-96B 115 5-15P 7.0 1/4404a	1487
			Shelleysteel with LiquiTec
Shelleyglas with LiquiTec
			SCSC-36-EF 115 5-15P 7.0 1/4 404a	1102
KCSC-36-EF 115 5-15P 7.0 1/4404a	1102
			SCSC-50-EF 115 5-15P 7.0 1/4 404a	1240
KCSC-50-EF 115 5-15P 7.0 1/4404a	1240
			SCSC-60-EF 115 5-15P 7.0 1/4 404a	1343
KCSC-60-EF 115 5-15P 7.0 1/4404a	1343
			SCSC-74-EF 115 5-15P 7.0 1/4 404a	1423
KCSC-74-EF 115 5-15P 7.0 1/4404a	1423
			SCSC-96-EF 115 5-15P 7.0 1/4 404a	1487
KCSC-96-EF 115 5-15P 7.0 1/4404a	1487
			Heated and Refrigerated Combo Counters
Heated and Refrigerated Combo Counters
			SHCR-50-B 120/60/1 5-20P 16.0 1/4 404a	1102
KHCR-50-B 120/60/1 5-20P 16.0 1/4404a	1102
			SHCR-60-B 120/60/1 5-20P 16.0 1/4 404a	1102
KHCR-60-B 120/60/1 5-20P 16.0 1/4404a	1102
			SHCR-74-B 120/60/1 5-20P 16.0 1/4 404a	1102
KHCR-74-B 120/60/1 5-20P 16.0 1/4404a	1102
			SHCR-96-B 120/60/1 5-20P 16.0 1/4 404a	1240
KHCR-96-B 120/60/1 5-20P 16.0 1/4404a	1240
			SH2CR-62-B 120/208-230/60/1 14-20P 16.0 1/4 404a	1423
KH2CR-72-B 120/208-230/60/1 14-30P 18.0 1/4404a	1102
			SH2CR-72-B 120/208-230/60/1 14-30P 18.0 1/4 404a	1102
KH2CR-96-B 120/208-230/60/1 14-30P 18.0 1/4404a	1343
			SH2CR-96-B 120/208-230/60/1 14-30P 18.0 1/4 404a	1343
KH3CR-96-B 120/208-230/60/1 14-30P 23.0 1/4404a	1240
			SH3CR-96-B 120/208-230/60/1 14-30P 23.0 1/4 404a	1240
KH4CR-96-B 120/208-230/60/1 14-50P 29.0 1/4404a	1102
			SH4CR-96-B 120/208-230/60/1 14-50P 29.0 1/4 404a	1102
Heated and Ice Cooled Combo Counters
			Heated and Ice Cooled Combo Counters
KHC-50-NU 120/60/1 5-15P 9.0
			SHC-50-NU 120/60/1 5-15P 9.0
KHC-60-NU 120/60/1 5-15P 9.0
			SHC-60-NU 120/60/1 5-15P 9.0
KHC-74-NU 120/60/1 5-15P 9.0
			SHC-74-NU 120/60/1 5-15P 9.0
KHC-96-NU 120/60/1 5-15P 9.0
			SHC-96-NU 120/60/1 5-15P 9.0
KH2C-74-NU 120/208-230/60/1 14-20P 11.0
			SHC2-62-NU 120/208-230/60/1 14-20P 11.0
KH2C-96-NU 120/208-230/60/1 14-20P 11.0
			SH2C-74-NU 120/208-230/60/1 14-20P 11.0
KH3C-74-NU 120/208-230/60/1 14-20P 16.0
			SH2C-96-NU 120/208-230/60/1 14-20P 11.0
KH3C-96-NU 120/208-230/60/1 14-20P 16.0
			SH3C-74-NU 120/208-230/60/1 14-20P 16.0
KH4C-96-NU 120/208-230/60/1 14-30P 22.0
			SH3C-96-NU 120/208-230/60/1 14-20P 16.0
Frost Top Serving Counters
			SH4C-96-NU 120/208-230/60/1 14-30P 22.0
KCFT-36-NU 115 5-15P 7.0 1/4404a	435
			Frost Top Serving Counters
KCFT-50-NU 115 5-15P 7.0 1/4404a	595
			SCFT-36-NU 115 5-15P 7.0 1/4 404a	435
KCFT-60-NU 115 5-15P 7.0 1/4404a	717
			SCFT-50-NU 115 5-15P 7.0 1/4 404a	595
KCFT-74-NU 115 5-15P 7.0 1/4404a	827
			SCFT-60-NU 115 5-15P 7.0 1/4 404a	717
KCFT-96-NU 115 5-15P 7.0 1/4404a	921
			SCFT-74-NU 115 5-15P 7.0 1/4 404a	827
Milk Counters
			SCFT-96-NU 115 5-15P 7.0 1/4 404a	921
KCM-36 115 5-15P 5.0 1/4134a	1114
			Milk Counters
KCM-50 115 5-15P 5.0 1/4134a	1190
			SCM-36115 5-15P 5.0 1/4 134a	1114
KCM-60 115 5-15P 5.0 1/4134a	1329
			SCM-50115 5-15P 5.0 1/4 134a	1190
KCM-74 115 5-15P 5.0 1/4134a	1535
			SCM-60115 5-15P 5.0 1/4 134a	1328
Ice Cream Counters
			SCM-74115 5-15P 5.0 1/4 134a	1535
KCF-36 115 5-15P 7.0 1/4 404A	915
			Ice Cream Counters
KCF-50 115 5-15P 7.0 1/4 404A	1350
			SCF-36 115 5-15P 7.0 1/4 404A	915
KCF-60 115 5-15P 8.0 1/3 404A	1456
			SCF-50 115 5-15P 7.0 1/4 404A	1350
KCF-74 115 5-15P 8.0 1/3 404A	1609
			SCF-60 115 5-15P 8.0 1/3 404A	1456
Milk and Ice Cream Counters	REF/FRZ
			SCF-74 115 5-15P 8.0 1/3 404A	1609
KCFM-50 115 5-15P 4.0 1/4 404A	789/1580
			Milk and Ice Cream Counters	REF/FRZ
KCFM-74 115 5-15P 8.0 1/3 404A	1199/2040
			SCFM-50115 5-15P 7.0 1/4 404A	789/1580
Carving Counter
			SCFM-74115 5-15P 8.0 1/3 404A	1199/2040
KRB 115 5-15P 5.0
			Carving Counter
			SRB115 5-15P 5.0
			Trimline L-shaped Heated Serving Counter
			SLT4 (-L OR-R) 208-230/60/1 14-30P 20.0		3
For customer service, call [phone], [phone], Fax [phone], www.delield.com

Shelleyglas®/Shelleysteel™ Service and Installation Manual

INSTALLATION: HEATED UNITS

Location

Do not install the unit near combustible objects or surfaces affected by heat or moisture.

Leveling

The unit must be level, both front and back and left to right, in order to maintain an equal water depth throughout the wells.

Electrical Connections

Connections must be made in accordance with all applicable local codes and/or the National Electrical Code. Refer to the amperage data on page 3 and the wiring diagrams on pages 8 and 9. A standard unit is provided with a power cord and 3-prong grounded plug. All units should be plugged into a grounded receptacle with its own circuit protection that matches the amperage of the plug.

OPERATION: HEATED UNITS

After plugging in the power supply cord, select desired temperature by rotating the knob on the temperature control panel. Indicator light will come on when the switch is activated. Individual temperature control knobs and indicator lights are provided for each heated food well.

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 at the end of the control panel.

Before the unit is used the first time for serving, turn the temperature knob to “10” and heat the well for 15 minutes. Do not be alarmed if smoke appears; this preheat should burn off any residue or dust that has adhered to the food well element.

When serving thick sauces always use the hot food well in “wet” operation. This provides more uniform temperature for the sauce. Product temperature should range from 140˚F to 160˚F

Never place food directly in well. Always use pans.

For most efficient operation, keep covered insets empty in each well during preheating and when the well is not in use.

Always place covers on pans when not serving to prevent food from drying out and to reduce your operating costs.

Wet operation

Fill the food well with about two inches of water and cover with lid or empty pan. To preheat water, set temperature

control at “High”. 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.

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. Water temperature will average 180˚F.

Dry operation

Wet operation is usually much more efficient and is usually preferred. However, these units may be operated without water with no damage to the unit.

The dry well should never be preheated longer than 15 minutes. Only 6” deep pans should be

used with dry food wells.

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

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

If necessary, preheat the heated understorage to desired temperature. Temperature range of understorage is 100°F to 300°F. The temperature control knob is always the far left knob on the panel. Indicator light is also at the far left.

4 For customer service, call [phone], [phone], Fax [phone], www.delield.com

Shelleyglas®/Shelleysteel™ Service and Installation Manual

INSTALLATION: REFRIGERATED UNITS

Location

Be sure the location chosen has a floor strong enough to support the total weight of the cabinet and contents. 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.

Inside cabinet: Do not pack unit so full that air cannot circulate. Take care not to block air flow to the fans and allow space along the sides.

Outside cabinet: Be sure 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.

Leveling

A level cabinet looks better and will perform better because the doors will line up with the door frames properly, and the cabinet will not be subject to unnecessary strain.

Stabilizing

Some models are supplied on casters for your convenience, for ease of cleaning underneath and 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 and operator’s responsibility.

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 faucet that fits a

standard garden hose. Units on legs with optional remote drain valve handle will have 1” threaded pipe extending from bottom of unit. On standard units, a stainless steel access panel or hinged louver will be provided for access to drain connections.

Moisture collecting from improper drainage can create a slippery surface on the floor and

a hazard to employees. It is the owner’s and CAUTION operator’s responsibility to provide a container or

outlet for drainage.

Electrical connection

A standard refrigerated unit is provided with a power cord and 3-prong grounded plug.

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

Refer to the amperage data on page 3 or the serial tag data and your local code or the National Electrical Code 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 supply cord or permanent connection to the unit.

On cord-connected units, an ON/OFF switch is located directly on the face of the compressor

section. The 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 the unit be operated without the louvered panel in place.

OPERATION LIQUITEC UNITS

LiquiTec Series 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 clockwise 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.

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, particu-

larly at the exposed top of the products. 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 the product, avoid leaving food items in a non-refrigerated location for any length of time to prevent warming or spoilage.

The temperature control is used to turn the unit on and off as well as control the temperature of the cold pan. The settings range from 1 to 7; 7 being the coldest. To turn the cold pan off, turn the knob to the off position.

The cold pan is not intended to be used with ice.

For customer service, call [phone], [phone], Fax [phone], www.delield.com 5