Please read this manual completely before attempting to install or operate this equipment! Notify carrier of damage! Inspect all
components immediately. See page 2.
DIS
Drop-in dish dispensers
TT
Mobile tray/rack
dispensers
CAB
Mobile enclosed dish
dispensers
CD
Disposable cup
dispensers
Also in this manual: ND, CP, CPB, CM,
CMB, T-H, T2, TGH AND F2-SN
Dish Dispensers: The serial number is located on the
dispenser housing. Non-heated equipment are not assigned
serial numbers.
Tray & Rack Dispensers: The serial number is located on the
back of the unit or the underside of the flange.
Mobile & Built in Chilled Plate & Mug dispensers: The
serial number is located near the compressor.
Always have the serial number of your unit available when
calling for parts or service.
The units represented in this manual are intended for indoor
use only.
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 the casters
are not bent.
6. 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.
Drop-in units require a counter cutout of a specific size
for proper fit. Refer to specification data on page three for
the proper dimensions.
Heated units must have minimum 1” (2.5cm) air
gap between the bottom of the dispensing tube and
any surface or objects below. Make sure the tube
will have proper clearance when installing it into a
counter or another piece of equipment.
Stabilizing
CAB models are supplied with 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.
Electrical Connection
All heated DIS and CAB models are tested at the factory to
assure proper operation.
Refer to the amperage data on page three, the serial tag, your
local 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 run for connection of
the line cord.
DIS models plug into a wall receptacle when used as drop-in
models; if they are grouped together in a CAB model, all of the
individual DIS power cords are plugged into the receptacle in
the CAB cabinet. The master power cord on CAB models plugs
into a wall receptacle.
The unit must be disconnected from the
power source whenever performing service or
maintenance functions.
INSTALLATION: MOBILE AND BUILT-IN CHILLED PLATE AND MUG DISPENSERS
Location
For built-in models (CPB & CMB) be sure the location
chosen has a floor strong enough to support the total
weight of the cabinet and contents. Units in this product
line can weigh as much as 1500 pounds when fully
loaded. Reinforce the floor as necessary to provide for
maximum loading.
Cutout dimensions for CPB-2 and CPB-4 are 13.25” x 23/
25”; two cutouts, 2.125” apart are required on the CPB-4.
Cutout dimensions for the CMB-2 are 25.25” x 22.25”
For the most efficient refrigeration, be sure to provide
good air circulation inside and out. On the CP and CM
mobile units, allow 3.50” clearance for air circulation.
For built in units be sure there is ample air flow from front and
rear of unit with ventilation openings equivalent to one square
foot of opening.
INSTALLATION: NAPKIN/CUP DISPENSERS
Napkin and cup units require a counter cutout of a specific
size for proper fit. Refer to specification data on page three
for the proper dimensions.
Refer to the amperage data on page three, the
serial tag, your local 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 run for connection of the line cord.
The unit must be disconnected from the
power source whenever performing service or
maintenance functions.