hussman rhr-hex User Manual
Manual
Installation
& Operation
Rev.9911
/Chino
RHR-HEX,RHR-HEX2,RHR 1/2,RHR-SQ
Island Hot Food Case
RHR-HEX, RHR2-HEX, RHR 1/2 HEX
Island Hot Food Case
p/n IGHT-RHR-HEX, RHR2HEX2, RHR 1/2 HEX, RHR SQUARE-9911
INSTALLATION & OPERATION GUIDE
Ta ble Of Contents
IGHT-RHR, RHR2-HEX-9911
General Instructions
THIS BOOKLET CONTAINS INFORMATION ON:
General Instructions ................................................. 2
Shipping Damage ................................................................................................. 2
Cut & Plan Views....................................................... 3
Installation ................................................................. 3
Leveling ................................................................................................................ 3
Electrical .................................................................... 4
Wiring Color Code ............................................................................................... 4
User Information ...................................................... 5
Food Handling ..................................................................................................... 5
Controls ................................................................................................................ 5
Care And Cleaning ............................................................................................... 5
Cleaning Instructions ........................................................................................... 6
Plexiglass & Acrylic Care..................................................................................... 6
Maintenance .............................................................. 7
Case Specifications ................................................... 8
Wiring Schematics ................................................... 9
Rhrhex Standard ................................................................................................ 9
Rhr-hex 2 Level ................................................................................................... 11
Rhr Square ........................................................................................................... 13
Rhr 1/2 Hex ........................................................................................................ 15
Appendices ................................................................ 17
Appendix A. – Temperature Guidelines .............................................................. 17
Appendix B. – Application Recommendations ................................................... 17
Appendix C. – Field Recommendations - .......................................................... 17
Appendix D. – Recommendations To User - ..................................................... 17
The RHR-HEX is a self-service Hot Food Hexagon-shaped
Island Stand, available in 4 and 6 foot sizes.
The RHR2-HEX is a similar unit, with the addition of a
second shelf. Both feature surface and overhead food warmers, but both are also available with an overhead Radiant
Heat option.
SHIPPING DAMAGE
All equipment and separately packaged accessories
should be carefully removed, and thoroughly examined
for shipping damage during unloading. This equipment
has been carefully inspected at our factory, and the
carrier has assumed responsibility for it's safe arrival.
If it is indeed damaged, either apparent or concealed a claim must be filed with carrier. If there is obvious loss
or damage, it must be noted on the freight bill or express receipt, and signed by the carrier’s agent; otherwise, carrier may refuse claim. The carrier will supply
the necessary claim forms. When loss or damage is not
apparent until after all equipment is uncrated, a claim
for concealed damage is made. Make request in writing
to carrier for inspection within 15 days. Retain all packaging. The carrier will supply inspection report and required claim forms. Check your shipment for any possible
shortages of material. If a shortage should exist and is
found to be the responsibility of Hussmann Chino, no-
tify Hussmann Chino. If such a shortage involves the carrier,
notify the carrier immediately and request an inspection.
Hussmann Chino will acknowledge shortages within ten
days from receipt of equipment.
HUSSMANN CHINO PRODUCT CONTROL
The serial number and shipping date of all equipment
is recorded in Hussmann's files for warranty and replacement part purposes. All correspondence pertaining to
warranty or parts ordering must include the serial
number of each piece of equipment involved, in order
to provide the customer with the correct parts.
Keep this booklet with the case at all times for future reference.
/Chino
A publication of
Hussmann® Chino
13770 Ramona Avenue • Chino, California 91710
(909) 628-8942 FAX
(909) 590-4910
(800) 395-9229
The Hussmann warranty is printed in the back of
this guide.
2
Rev.9911
"
4
/
1
50
9
"
16
/
32
Food
Warmer
W
Griddle
"
16
/
1
21
arming
Control Panel
Light
18"
Light
281/2" (19
Cut & Plan Views
Food
Warmer
1
/2")
58"
Food
Warmer
12"
183/4"
a
g
rm
W
in
rid
d
le
G
"
16
/
9
"
32
16
/
1
Control
Panel
13"
1
28
/2" (191/2")
21
")
8
/
3
" (47
8
/
3
65
101/2"
")
8
/
5
" (27
4
/
3
48
1
43
/4" (251/8")
641/4" (47
1
/8")
RHR-HEX 6' & (4')
Self-Service Hot
1
(261/2")
37
/2"
7
773/8"
(54
/16")
RHR-HEX 6' & (4')
PLAN VIEW
1
10
/2"
101/2"
431/4" (25
1
/8")
1
10
/2"
541/4" (473/8")
RHR2-HEX 6' & (4')
Self-Service Hot
Scale = 1/2"
1
12
/4"
")
8
/
3
")
8
/
5
ELEC.
MECHANICAL
"
8
/
3
27"
47
STUB UP AREA
4" X 6"
" (33
16
/
" (24
11
8
/
1
23
14
"
16
/
11
20
2'-21/2" (3'-11/
4'-67/16" (6'-53/
RHR-HALF-HEX-4' (6')
Self-Service Hot
2
"
)
8
"
)
RHR SQUARE
Self Service Hot Food
IMPORTANT: It is imperative that cases
be leveled front to back and side to side
prior to joining. A level case is necessary
to ensure proper operation.
Installation
LEVELING
1. Check floor where cases are to be set to see if it's
level. Determine where the highest part of the floor
is. Cases will be shimmed off this point. Using case
blueprints, measure off and mark on floor the exact
dimensions of the case footprint. Snap chalk line for
front and back position of base rail. Mark location of
each joint front and back. Use a transit to find the
highest point along both lines. Mark the difference,
and place the appropriate number of shims required
to maintain high-point level.
3
Electrical
IGHT-RHR, RHR2-HEX-9911
WIRING COLOR CODE
L1 BLACK
L2 ORANGE
L3 BLUE
NEUTRAL WHITE
NOTE: High Leg Connection
Orange Only
ELECTRICAL CIRCUIT IDENTIFICATION
Standard lighting for all models will be fluorescent lamps
located within the case at the top.
The switch controlling the lights and heaters are located
within an access panel on the side of the case.
BEFORE SERVICING
ALWAYS DISCONNECT ELECTRICAL
POWER AT THE MAIN DISCONNECT
WHEN SERVICING OR REPLACING ANY
ELECTRICAL COMPONENT.
This includes (but not limited to) Fans, Heat-
ers, Thermostats, and Lights.
Field wiring from the where??
Most component amperes are correctly listed in the
“Case Specs” section, but due to parts availability they
may vary slightly. Always check the serial plate for the
actual loads.
BALLAST LOCATION
Ballast
(one for each light)
Control Panel
Ballast
RHR-HEX 6' & (4')
Self-Service Hot
Ballast
(one for each light)
Ballast
FIELD WIRING & SERIAL PLATE AMPERAGE
Field Wiring must be sized for component amperes
printed on the serial plate. Actual ampere draw may be
less than specified. Field wiring from the
Control
Panel
Ballast for shelves
RHR2-HEX 6' & (4')
Self-Service Hot
Scale = 1/2"
4
Rev.9911
User Information
FOOD HANDLING
These hot tables are for short-term holding and display
of precooked hot foods. They are not intended to cool
or reheat food. The temperature of the food should be
approximately 160°F when first put into the hot table.
Any attempt to use the hot table to display large amounts
of food for long periods of time will result in dehydrated,
overcooked and unsafe food. The quality of food will
progressively worsen as the length of time increases.
The deterioration of product quality is a function of time
and temperature. All products are affected even though
in a gravy or other liquid. They may appear to withstand
the temperature better than “dry” foods such as fried
chicken but this is not necessarily true. ALL foods will
continue to be affected by prolonged exposure to elevated temperatures.
The following guidelines are provided only as a general
guide for the use of this equipment. The local health
agency for your area can provide specific temperature
requirements.
Critical attention must be given to the heat controls for
these hot tables. Both the upper and lower heat controls must be adjusted to maintain proper food temperatures. Hot foods should be held at a minimum tem-
perature of at least 140°F (60°C) according to 1993 FDA
Food Code. However, increasing the temperature too
high will also cause the food to overcook, dry out, lose
its flavor, texture and color. Food held for prolonged
periods at high temperatures will also lose some of their
nutritional value.
All griddle type units are designed to maintain
termperatures above the FDA guideline of 140°F. This
is product temperature, not air or griddle temperature.
Due to the open design of these units, they must be
loaded with product for proper operation. When units
are empty, they experience rapid rise of heated air from
air outside the case. This action gives empty units a false,
lower than desired, temperature reading. Loading the
case traps the air at the griddle, raising temperatures
to the 165°F to 185°F range, keeping product well above
the FDA guidelines. Remember, these units must be
loaded with product to maintain safe product temperature.
Different foods will require different control settings.
The type of food, the quantities of food and length of
time that it is to remain in the hot table must be considered when establishing control settings. Therefore,
it must be the user’s responsibility to establish the
correct control settings to maintain the food at the
safest, tastiest and most saleable condition.
FOOD TEMPERATURES CAN BE
ACCURATELY DETERMINED ONLY
THROUGH THE USE OF FOOD
THERMOMETERS!
IMPORTANT OPERATION TIPS:
*Preheat case 30 minutes before loading product
using higher settings.
Using thermometer, check product before
*
loading in case (150°-160°).
* At start, set lamps to "3". After loading, recheck
temperature every 1/2 hour to see that unit is
operating properly. Adjust the thermostat (a higher
number for hotter and a lower number for cooler)
+
to maintain product temperature of 140°F
(60°C
minimum. The setting will depend on the type of
product being displayed Be sure to test product
temperature with a thermometer frequently for
good product maintenance.
*Food should maintain contact directly with the
"griddle" at all times.
CONTROLS
There are three sets of controls for the hex case, each
behind its own access panel located on the side of the
case. The dial with the numbered settings is for the
griddle. The other dials / switches are for the overhead
lights and heating components.
OVERHEAD HEATING SYSTEM
Cal rod units are located above the griddles to provide
top heat. To obtain the proper food temperatures,
they must be adjusted. Settings may vary depending on food composition. Maximum limits
should be avoided to prevent overcooking or drying out food.
CARE AND CLEANING
Long life and satisfactory performance of any equipment
is dependent upon the care it receives. With this in mind,
all of the exposed work surfaces of these hot tables have
been made entirely of easy to clean stainless steel.
Stainless steel is one of the easiest materials to clean
and keep clean. Normally it is just a matter of wiping
spills off the surface when they happen followed by a
thorough cleaning with soap and water at the end of the
day. Frequent and regular cleaning will prevent the
.
)
5
User Information (Continued)
buildup of baked on difficult to remove spills. Many types
of cleansers are available and safe to use on stainless
steel. However, ordinary steel wool and steel brushes
should not be used. Small particles of the steel may
become imbedded into the stainless steel surfaces that
will eventually rust and stain.
GENERAL CLEANING RULES
1. ALLOW SURFACES TO COOL BEFORE HANDLING
2. Clean frequently and regularly
3. Rinse thoroughly after cleaning
4. Remove surface spills immediately with a damp
cloth
CLEANING INSTRUCTIONS
1. Turn temperature control knobs to OFF position.
2. Allow unit to cool completely.
3. Wipe entire unit with clean cloth and mild detergent.
The EXTERIOR surfaces of these hot tables must be
cleaned with a mild detergent and warm water to protect and maintain their attractive finish. Never use abrasive cleaners or scouring pads.
TO REMOVE “BAKED-ON” SPLATTER, GREASE OR LIGHT
DISCOLORATION TO STAINLESS STEEL
CLEANSING AGENT APPLICATION
Grade F Italian Pumice ............. Scour or rub with damp cloth
Liquid NuSteel ............................ Scour with small amount on
dry cloth
Paste NuSteel
Household Cleansers ............... Rub with damp cloth
Coopers Stainless Steel Cleaner
Allen Stainless Steel Polish
TO REMOVE HEAT TINT OR HEAVY DISCOLORATION
CLEANSING AGENT APPLICATION
Allen Stainless Steel Polish......Small amount on damp cloth
Birdsall “Staybright” .................. Rub with damp cloth
Wyandotte
Bab-O
Nusteel ......................................... Rub with stainless steel wool
IGHT-RHR, RHR2-HEX-9911
PLEXIGLASS & ACRYLIC CARE
CLEANING
Clean with plenty of nonabrasive soap (or detergent)
and lukewarm water, using the bare hand to feel and
dislodge any caked-on dirt. A soft, grit-free cloth, sponge,
or chamois may be used, but only as a means of carrying the water to the plastic. Dry with a clean damp
chamois or clean soft cloth such as cotton flannel. Hard,
rough cloths or paper towels will scratch the acrylic,
and should not be used.
WAXING
If after removing dirt and grease, the acrylic can be waxed
with a good grade commercial wax. This will improve
the appearance of the surface by filling in most minor
scratches. Wax should be applied in a thin even coat, and
brought to a high polish by rubbing lightly with a dry clean
soft cloth, such as a cotton flannel. Excessive rubbing
may cause scratching and/or buildup an electrostatic
charge, which attracts dust and dirt to the surface. Blotting with a clean damp cloth is recommended to remove
charge.
ANTISTATIC COATINGS
For acrylic used indoors, antistatic coatings successfully
prevent the accumulation of electrostatic charge for
periods of several months, if the surface is not washed
or wiped down with a wet cloth. Between applications
of the antistatic coatings, the parts need only be dusted
with a soft clean cloth to maintain a good appearance.
In use, liquid antistatic coatings should be applied in a
very thin even coat. If beads appear as it is applied, the
coat is too thick and the excess should be removed with
another cloth. Allow the coating to dry, then bring to
a high gloss with a soft cloth.
CLEANING PRECAUTIONS
To preserve the attractive finish, use warm water and
a mild detergent to wash the exterior of the cases. DO
NOT USE ABRASIVE CLEANERS OR STEEL
WOOL SCOURING PADS as these will mar the
surface.
6
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