Duke NC74C7 Service Manual
MECHANICALLY
COOLED
BUFFETS AND
Service Manual
SALAD BARS
Please read this manual completely before attempting
to install, operate or service this equipment
This document is prepared for trained Duke service technicians. It is not to be used by anyone not
properly qualied to perform these procedures.
This Service Manual is not all encompassing. If you have not been trained on servicing this product,
be sure to read the manual completely before attempting servicing. Be sure all necessary tools, test
equipment, and skills are available. Those procedures for which you do not have the proper skills
and test equipment must be performed only by a qualied Duke trained service technician.
This manual is copyright ©2011 Duke Manufacturing Company. All rights reserved. Reproduction without
written permission is prohibited. Duke is a registered trademark of the Duke Manufacturing Company.
Duke Manufacturing Company
2305 N. Broadway • St. Louis, MO 63102
800.735.3853 • 314.231.1130
Fax: 314-231-5074
www.dukemfg.com
P/N 219231B
Mechanically Cooled Buffets and Salad Bars
IMPORTANT WARNING AND SAFETY INFORMATION
WARNING
READ THIS MANUAL THOROUGHLY BEFORE OPERATING, INSTALLING, OR
PERFORMING MAINTENANCE ON THE EQUIPMENT.
WARNING
FAILURE TO FOLLOW INSTRUCTIONS IN THIS MANUAL CAN CAUSE PROPERTY
DAMAGE, INJURY OR DEATH.
WARNING
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR
LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
WARNING
DO NOT OPERATE THIS EQUIPMENT WITHOUT PROPERLY PLACING AND
SECURING ALL COVER AND ACCESS PANELS.
CAUTION
Observe the following:
• Provide and maintain adequate minimum clearances from all walls and combustible materials.
• Provide and maintain adequate clearance for air openings.
• Keep the equipment area free and clear of combustible material.
• Operate equipment only on the type of electricity indicated on the specication plate.
• Retain this manual for future reference.
2
Mechanically Cooled Buffets and Salad Bars
TABLE OF CONTENTS
MECHANICALLY ASSISTED COLD PAN SPECIFICATIONS .......................................... 4
INSTALLATION .................................................................................................................4
LOCATION................................................................................................................... 4
LEVELING ...................................................................................................................4
STABILIZING ...............................................................................................................4
ELECTRICAL CONNECTION ..................................................................................... 4
PARTS REMOVAL AND REPLACEMENT PROCEDURES ..............................................5
THERMOSTAT REPLACEMENT.................................................................................5
POWER ON/OFF SWITCH ......................................................................................... 5
EVAPORATOR ............................................................................................................6
REFRIGERATION SYSTEM REPLACEMENT ............................................................6
DRAIN REPLACEMENT..............................................................................................6
PLEXIGLAS CANOPY REPLACEMENT .....................................................................7
ECONOMATE AND AEROHOT SALAD BARS ...........................................................7
CASTER REPLACEMENT .........................................................................................8
Economate .............................................................................................................8
Heritage, Thurmaduke & AHC Duke Salad Bar Models ........................................8
RECHARGING REFRIGERATION SYSTEM .................................................................... 9
TOOLS.........................................................................................................................9
CHARGING PROCEDURE ......................................................................................... 9
TROUBLESHOOTING PROCEDURE ............................................................................10
MAINTENANCE ..............................................................................................................10
STAINLESS STEEL CARE AND CLEANING ............................................................10
CARE AND CLEANING: PAINTED OR POWDER COATED UNITS ........................ 11
CLEANING THE CONDENSER COIL ....................................................................... 11
3
Mechanically Cooled Buffets and Salad Bars
MECHANICALLY ASSISTED COLD PAN SPECIFICATIONS
MODEL DESCRIPTION VOLTAGE HEIGHT WIDTH
HB3CM – HB5CM Heritage 120VAC & 220VAC 36" 24 ½"
HB3CM-N7 – HB5CM-N7 Heritage – NSF Standard 7 120VAC & 220VAC 36" 24 ½"
315-25 – 316-25 & 327-25 AeroServ 120VAC & 220VAC 36" 24 ½"
31525N7 – 31625N7 & 32725N7 AeroServ – NSF Standard 7 120VAC & 220VAC 36" 24 ½"
TCM-32, 46, 60, 74 & 88 Thurmaduke Serving System 120VAC & 220VAC 36" 32"
TCM -32, 46, 60, 74 & 88-N7 Thurmaduke Serving System – NSF Standard 7 120VAC & 220VAC 36" 32"
NG32, 46, 60, 74C Next Generation 5" Deep 120VAC 36" 32 ¾"
NG32, 46, 60, 74CP Next Generation 8" Deep 120VAC 36" 32 ¾"
NG32, 46, 60 , 74C7 Next Generation 8"Deep – NSF Standard 7 120VAC 36" 32 ¾"
NG32, 46, 60, 74CP7 Next Generation 10" Deep – NSF Standard 7 120VAC 36" 32 ¾"
AHC-5M – 7M Duke Salad Bar 120VAC & 220VAC 36" 24 ½"
AHC-5M – 7M-N7 Duke Salad Bar – NSF Standard 7 Cold Pan 120VAC & 220VAC 36" 24 ½"
Note: Table does not include canopy dimensions.
INSTALLATION
LOCATION
The unit represented in this manual is intended
for indoor use only. Be sure the chosen location
has a oor strong enough to support the total
weight of the unit. Reinforce the oor if necessary
to provide for maximum loading. For the most
efcient operation, be sure to provide good air
circulation inside and out.
LEVELING
Be sure that the units are placed on a rm, at
surface/oor. Check for cracks in ooring or tile
and avoid these areas if possible. If necessary
place support pads, properly rated for the weight
of the unit, to “bridge” uneven or cracked ooring.
Use the adjustable legs to level unit properly.
STABILIZING
Use the leg adjustments to insure that the unit is
solid to the oor surface at all four contact points.
Insure that the unit does not “rock” when pressure
is applied to the top corners.
Locking casters are provided on portable models.
Stabilize the unit by placing spacers between one
of the locking casters and the oor until the unit
is rm at all four corners. Make sure the casters
are locked whenever the unit is in service.
ELECTRICAL CONNECTION
Most cold pan models are available as a 120VAC,
60 Hz or as a 220VAC, 50 Hz. Check the model
specications for the correct power source. All
electrical connections must be performed by a
certied electrician and must comply with local
electrical codes for the municipality.
WARNING
REFER TO THE AMPERAGE DATA
LIST IN THE SPECIFICATIONS OR
THE SERIAL TAG DATA AND YOUR
LOCAL CODE OR THE NATIONAL
ELECTRICAL CODE TO BE SURE
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. THE POWER MUST BE
TURNED OFF AND DISCONNECTED
WHENEVER PERFORMING
MAINTENANCE OR REPAIR
FUNCTIONS.
4
Loading...