Manual
Installation
& Operation
REV. 0108
/Chino
SCSS / SCSS-SL
SERVICE BAKERY
SCSS / SCSS-SL
SERVICE BAKERY
P/N IGSSB-SCSS / SCSS-SL-0108
INSTALLATION & OPERATION GUIDE
Table of Contents
IGSSB-SCSS / SCSS-SL-0108
General Instructions
THIS BOOKLET CONTAINS INFORMATION ON:
General Instructions ................................................. 2
Cut & Plan Views....................................................... 4
Installation ................................................................. 5
LEVELING.............................................................................................................. 5
Plumbing .................................................................... 6
WASTE OUTLET AND P-TRAP .............................................................................. 6
JOINT TRIM........................................................................................................... 6
Refrigeration ............................................................. 7
T-STAT LOCATION.................................................................................................. 8
Condensing Unit Installation Requirements ....................................................... 8
Electrical .................................................................... 9
WIRING COLOR CODE ......................................................................................... 9
ASHRAE COLOR CODE.......................................................................................... 9
User Information ...................................................... 12
STOCKING.............................................................................................................. 12
CASE CLEANING.................................................................................................... 12
NON-GLARE GLASS ............................................................................................... 13
PLEXIGLASS & ACRYLIC CARE .............................................................................. 13
Maintenance .............................................................. 14
ELECTRICAL PRECAUTIONS ................................................................................... 14
14
REPLACING FLUORESCENT LAMPS ....................................................................... 14
Electrical and Refrigeration Specifications ............ 14
TIPS & TROUBLESHOOTING ................................................................................. 14
Electrical Schematics ............................................... 15
Appendices ................................................................ 19
APPENDIX A. – Temperature Guidelines ............................................................ 19
APPENDIX B. – Application Recommendations.................................................. 19
APPENDIX C. – Field Recommendations -......................................................... 19
APPENDIX D. – Recommendations to user - .................................................... 20
MODEL DESCRIPTIONS
All models are available in either 48”, 60” lengths.
SCSSSL - Non-refrigerated Summit Cake Self-Service
Bakery Case with 1, or 2 tier merchandising, and rear
signage.
SCSSSL - Refrigerated Summit Cake Self-Service Bakery
Case with 1,or 2 tier merchandising, and rear signage.
Remote unit requires separate condenser unit connection.
Low Temperature Model (SCSSSL-RLL).
SCSSSL -Self-contained refrigerated Summit Cake SelfService Bakery Case with 1, or 2 tier merchandising, and
rear signage. Low Temperature Model (SCSSSL-S/CHL).
APPLICATION
These service-type merchandisers have been specifically
designed for bakery departments. The front glass provides
complete product visibility.
The SCSSSL- non-refrigerated model, is designed to
display fresh bakery products that have fast turnover and
require no refrigeration. The SCSSSL- remote, and
SCSSSL- self-contained, refrigerated bakery
merchandisers are designed for use only in air conditioned
stores where temperature and humidity are maintained
at or below 75°F dry bulb temperature and 55% relative
humidity.
SHIPPING DAMAGE
All equipment should be thoroughly examined for shipping damage before and during unloading.
This equipment has been carefully inspected at our factory and the carrier has assumed responsibility for safe
arrival. If damaged, either apparent or concealed, claim must
be made to the carrier.
APPARENT LOSS OR DAMAGE
If there is an 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 necessary claim forms.
CONCEALED LOSS OR DAMAGE
When loss or damage is not apparent until after equipment
is uncrated, a claim for concealed damage is made. Make
request in writing to carrier for inspection within 15 days,
and retain all packaging. The carrier will supply inspection
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
2
Rev. 0108
report and required claim forms.
SHORTAGES
Check your shipment for any possible shortages of material. If a shortage should exist and is found to be the responsibility of Hussmann Chino, notify Hussmann Chino. If
such a shortage involves the carrier, notify the carrier imme-
diately, 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 has
been 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.
The Hussmann warranty is printed on the back
of this guide.
3
"
4
/
3
emp Ht)
14
(Low T
"
4
/
3
(S/C Height)
15
"
4
/
1
21
emp. Height)
(Med. T
"
2
/
1
5
(Remote Height)
7
"
12
1
11
/
4
1
12
/
4
"
3
/
4
"
"
3
2
/
4
"
1
44
/
2
"
SCSS
Summit Cake Service Bakery Case
(Remote & Self Contained)
Scale = 1/2"
11
IGSSB-SCSS / SCSS-SL-0108
Cut & Plan Views
"
4
/
3
11
1
35
/2"
1
"
10
"
2
/
30
Refrig.
Stub Up
1
24
/2"
1
31
"
9
/2"
Front Of Case
Drain
Location
"
2
/
1
12
1
/
4
"
3
2
/
4
"
"
2
/
1
25
"
"
4
4
/
/
1
3
9
15
(S/C Height)
(Remote Height)
"
"
4
4
/
/
3
1
40
35
48" (Variable)
SCSS
Plan view
Scale = 1/2"
1
6
/2"
"
2
Elec. Stub Up
/
1
17
1
"
2
/
44
"
4
/
3
11
emp. Height)
"
4
/
3
emp Ht)
14
(Low T
3
(S/C Height)
"
4
/
1
(Med. T
"
2
/
1
5
"
4
/
15
(Remote Height)
14
"
14"
12
1
/
4
"
3
4
/
4
"
"
2
/
1
25
"
"
4
4
/
/
1
3
9
15
21
3
7
/
4
"
38"
SCSS-SL
Summit Cake Self-Service Bakery Case – Slim Line
(Remote & Self Contained)
Scale = 1/2"
(S/C Height)
(Remote Height)
"
"
4
4
/
/
3
1
40
35
4
1
"
2
/
30
1
35
24
31
/2"
1
/2"
1
/2"
Front Of Case
Drain
Location
"
2
/
1
12
"
2
/
1
3
Refrig.
Stub Up
"
9
1
6
/2"
"
2
Elec. Stub Up
/
1
17
"
38
48" (Variable)
SCSS-SL
Plan view
Scale = 1/2"
Rev. 0108
Installation
LOCATION
The refrigerated merchandisers have been designed for
use only in air conditioned stores where temperature and
humidity are maintained at or below 75°F and 55% relative humidity. DO NOT allow air conditioning, electric fans,
ovens, open doors or windows (etc.) to create air currents around the merchandiser, as this will impair its correct operation.
Product temperature should always be maintained at a
constant and proper temperature. This means that from
the time the product is received, through storage, preparation and display, the temperature of the product must
be controlled to maximize life of the product.
UNCRATING THE STAND
Place the fixture as close to its permanent position as
possible. Remove the top of the crate. Detach the walls
from each other and remove from the skid. Unbolt the
case from the skid. The fixture can now be lifted off the
crate skid. Lift only at base of stand!
EXTERIOR LOADING
These models have not been structurally designed to sup-
port excessive external loading. Do not walk on their
tops; This could cause serious personal injury and damage to the fixture.
SETTING AND JOINING
The sectional construction of these models enable them
to be joined in line to give the effect of one continuous
display. A joint trim kit is supplied with each joint
LEVELING
Important! It is imperative that cases be leveled from front to back and side to side prior
to joining. A level case is necessary to insure
proper operation, water drainage, glass alignment, and operation of the hinges supporting
the glass. Leveling the case correctly will solve
most hinge operation problems.
NOTE: A. To avoid removing concrete flooring, begin lineup
leveling from the highest point of the store floor.
B. When wedges are involved in a lineup, set them first.
All cases were leveled and joined prior to shipment to
insure the closest possible fit when cases are joined in the
field. When joining, use a carpenters level and shim legs
accordingly. Case must be raised correctly, under legs
where support is best, to prevent damage to case.
1. Check level of floor where cases are to be set.
Determine the highest point of the floor; cases will
be set off this point.
2. Set first case, and adjust legs over the highest part of
the floor so that case is level. Prevent damage – case
must be raised under leg or by use of 2x6 or 2x4 leg
brace. Remove side and back leg braces after case is
set.
3. Set second case as close as possible to the first case,
and level case to the first using the instructions in
step one.
4. Apply masking tape 1/8" in from end of case on
inside and outside rear mullion on both cases to be
joined.
5. Apply liberal bead of case joint sealant (butyl) to
dotted area shown in (Fig.2, #1) of first case. Apply
heavy amount to cover entire shaded area.
DO NOT USE PERMAGUM!
It is the contractor’s responsibility to install
case(s) according to local construction and
health codes.
6. Slide second case up to first case snugly. Then level
second case to the first case so glass front, bumper
and top are flush.
7. To compress butyl at joint, use two Jurgenson wood
clamps. Make sure case is level from front to back
and side to side on inside bulkheads at joint.
8. Attach sections together via a 2 bolts located in the
base of the case. Secure the overhead structure by
bolting the bracket, located inside behind lights.
Do not use cam locks to pull cases together.
9. Apply bead of butyl to top of bulkheads and slip on
stainless steel bulkhead cap. Also apply butyl to
seam between overhead light tubes.
10. VERY IMPORTANT! Apply liberal amounts of
black butyl to area under interior lower legs and fill
all voids down to bulkhead.
11.Use finger to smooth butyl as thin as possible at
masking tape on inside and outside of rear mullion
(apply additional butyl if necessary). Remove tape
applied on line #3.
5
Installation (cont’d.)
CORNER WEDGES
Corner wedges are attached via front and rear camlocks.
Use a 7mm Allen wrench to turn the locks. Do not overtighten! Join the top by using a joint bracket (included in
joint kit) with 3/8" bolts.
Plumbing
IGSSB-SCSS / SCSS-SL-0108
JOINT TRIM
After cases have been leveled and joined, and refrigeration, electrical, and wasted piping work completed, install
the splashguards. Fasten along the top edge, or center, with
#10 X 3/3" sheet metal screws.
DO NOT SEAL JOINT T RIM T O FLOOR!
WASTE OUTLET AND P-TRAP
The waste outlet is located off the center of the case on
one side allowing drip piping to be run lengthwise under
the fixture.
A 3/4" P-trap and threaded adapter are supplied with each
fixture. The P-trap must be installed to prevent air leakage
and insect entrance into the fixture.
NOTE: PVC-DWV solvent cement is recommended.
Follow Hussmann’s instructions.
INSTALLING CONDENSATE DRAIN
Poorly or improperly installed condensate drains can seriously interfere with the operation of this refrigerator,
and result in costly maintenance and product losses. Please
follow the recommendations listed below when installing
condensate drains to insure a proper installation:
1. Never use pipe for condensate drains smaller than
the nominal diameter of the pipe or P-trap supplied
with the case.
2. When connecting condensate drains, the P-trap
must be used as part of the condensate drain to
prevent air leakage or insect entrance. Store plumbing system floor drains should be at least 14" off the
center of the case to allow use of the P-trap pipe
section. Never use two water seals in series in any
one line. Double P-traps in series will cause a lock
and prevent draining.
3. Always provide as much down hill slope (“fall”) as
possible; 1/8" per foot is the preferred minimum.
PVC pipe, when used, must be supported to maintain the 1/8" pitch and to prevent warping.
4. Avoid long runs of condensate drains. Long runs
make it impossible to provide the “fall” necessary for
good drainage.
5. Provide a suitable air break between the flood rim of
the floor drain and outlet of condensate drain. 1" is
ideal.
6. Prevent condensate drains from freezing:
a. Do not install condensate drains in contact with
non-insulated suction lines. Suction lines should be
insulated with a nonabsorbent insulation material
such as Armstrong’s Armaflex.
b. Where condensate drains are located in dead air
spaces (between refrigerators or between a
refrigerator and a wall), provide means to prevent
freezing. The water seal should be insulated to
prevent condensation.
Waste Outlet
Coupling
90°
Inside Case
(All Models)
Air Gap
Remote
Refrigeration
Only!
Nipple
6
Rev. 0108
Refrigeration
REFRIGERANT TYPE
The standard refrigerant will be R-22 unless otherwise
specified on the customer order. Check the serial plate
on the case for information.
REFRIGERATION LINES
LIQUID SUCTION
3/8" O.D. 5/8" O.D.
NOTE: The standard coil is piped at 5/8" (suction); however,
the store tie-in may vary depending on the number of
coils and the draw the case has. Depending on the case
setup, the connecting point in the store may be
5
/8", 7/8", or 11/8". Refer to the particular case you are
hooking up.
Refrigerant lines should be sized as shown on the refrigeration legend furnished by the store.
P-traps (oil traps) at the base of all suction line ver-
Install
tical risers.
Pressure drop can rob the system of capacity. To keep the
pressure drop to a minimum, keep refrigerant line run as
short as possible, using the minimum number of elbows.
Where elbows are required, use long radius elbows only.
CONTROL SETTINGS
See the “Case Specs” section of this guidebook for the
appropriate settings for your merchandiser. Maintain these
parameters to achieve near constant product temperatures. For all multiplexing, defrost should be time terminated. Defrost times should as directed in the Case Specifications section of this guide. The number of defrosts per
day should never change. The duration of the defrost cycle
may be adjusted to meet conditions present at your location.
0°F / -18°C or less air temperature. Adequate performance
is assured by the desired condition of the product in case.
ACCESS TO TX VALVES & DRAIN LINES
MECHANICAL - Remove product from end of case. Remove
product racks. Remove refrigeration and drain access panels
(labeled). TX valve (mechanical only) and drain are located
under each access panel at end of the case.
ELECTRONIC - The Electronic Expansion valve master and
slave cylinder(s) are located within the electrical access
panel(s).
ELECTRONIC EXPANSION VALVE (OPTIONAL)
A wide variety of electronic expansion valves and case
controllers can be utilized. Please refer to EEV and controller manufacturers information sheet. Sensors for electronic expansion valves will be installed on the coil inlet,
coil outlet, and in the discharge air. (Some supermarkets
require a 4th sensor in the return air). Case controllers
will be located in the electrical raceway or under the case
THERMOSTATIC EXPANSION VALVE LOCATION
This device is located on the same side as the refrigeration stub. A Sporlan balanced port expansion valve model
is furnished as standard equipment, unless otherwise specified by customer.
EXPANSION VALVE ADJUSTMENT
Expansion valves must be adjusted to fully feed the evaporator. Before attempting any adjustments, make sure the
evaporator is either clear or very lightly covered with frost,
and that the fixture is within 10°F of its expected operating temperature.
MEASURING THE OPERATING SUPERHEAT
1. Determine the suction pressure with an accurate
pressure gauge at the evaporator outlet.
2. From a refrigerant pressure temperature chart,
determine the saturation temperature at the
observed suction pressure.
3. Measure the temperature of the suction gas at the
thermostatic remote bulb location.
4. Subtract the saturation temperature obtained in step
No. 2 from the temperature measured in step No. 3.
3. The difference is superheat.
5. Set the superheat for 5°F - 7°F.
Multiplexing - Piping of merchandisers operating on the
same refrigeration system may be run from merchandiser
to merchandiser through the end frame saddles provided
for this purpose. DO NOT RUN REFRIGERANT
LINES THROUGH MERCHANDISERS THAT ARE
NOT THE SAME REFRIGERATION SYSTEM as this
may result in poor refrigeration control and compressor
failure.
Line Sizing - Refrigerant lines should be sized as shown
on the refrigeration legend that is furnished for the store
(not furnished by Hussmann). If a legend has not been
furnished, refer to the Hussmann Application Engineering
Manual for guidance.
Oil Traps - P-traps (oil traps) must be installed at the
base of all suction line vertical risers.
Pressure Drop - Pressure drop can rob the system of
capacity. To keep the pressure drop to a minimum, keep
the refrigerant line run as short as possible using a minimum
number of elbows. Where elbows are required, use long
radius elbows only.
Insulation - The suction and liquid lines should be clamped
or taped together and insulated for a minimum of 30’ from
the merchandiser. Additional insulation is recommended
wherever condensation drippage is objectionable.
7
IGSSB-SCSS / SCSS-SL-0108
T-STAT LOCATION
T-Stats are located within the electrical raceway.
Condensing Unit Installation Requirements
For proper operation of the Condensing Unit provide an
opening with adequate exhause and intake as follows:
Up to 1 1/2 hp: minimum of 2 vents totalling 150 sq. in.
Over 1/2 hp: minimum of 2 vents totalling 150 sq. in.
Self-Contained Model Installation - Low temperature
merchandisers need to be connected to both a 120V / 60
Hz and 230V / 60 Hz electrical supply.
PIPING
For merchandisers with “electric” defrost, the suction and
liquid lines should be clamped or taped together and
insulated for a minimum of 30 feet. For models with
“KOOLGAS
®
” defrost, suction, and liquid lines should not
contact each other, and should be insulated separately for
a minimum of 30 feet. With either type defrost, additional
insulation for the balance of the liquid and suction lines is
required wherever condensation and drippage would be
objectionable.
The refrigerant line outlets are located under the fixture
at the left end when viewed from the back. Insulate suction
lines to prevent condensation dripping on the floor.
8
Rev. 0108
5
3
0
0
4
5
Electrical
WIRING COLOR CODE
GREEN GROUND
PURPLE ANTI-SWEAT
ORANGE LIGHTS
YELLOW RECEPTACLE
RED / BLACK T-STAT /SOLENOID230V
BLACK / WHITE T-STAT / SOLENOID 115V
BROWN FAN MOTORS
CASE MUST BE GROUNDED
NOTE: Refer to label affixed to case to determine the actual
configuration as checked in the “TYPE INSTALLED” boxes.
ELECTRICAL CIRCUIT IDENTIFICATION
Standard lighting for all models will be full length fluorescent lamps located within the case at the top.
The switch controlling the lights, the plug provided for
digital scale, and the thermometer are located at the rear
of the case mullion.
ELECTRICAL SERVICE RECEPTACLES
(WHEN APPLICABLE)
The receptacle that is provided on the exterior back of
these models is intended for computerized scales with a
fifteen amp maximum load, not for large motors or other
high wattage appliances. It should be wired to a dedicated
circuit.
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 & 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 refrigeration
control panel to the merchandisers is required for refrigeration thermostats. Most component amperes are
listed in the “Case Specs” section, but always check the
serial plate.
BALLAST LOCATION
Ballasts are located within the access panel that runs
the length of the rear of the case.
WIRING & SERIAL PLATE AMPERAGE
Field Wiring must be sized for component amperes
stamped on the serial plate. Actual ampere draw may be
less than specified. Field wiring from the refrigeration con
trol panel to the merchandisers is required for refrigeration thermostats. Most component amperes are listed in
the "Case Specs" section, but always check the serial plate.
ASHRAE COLOR CODE
NOTE: All other manufacturers; no known sensor codes
Case Control Systems
Manufacturer ® > EIL CPC
Location
Coil Inlet
Coil Outlet
Discharge Air
Return Air
Defrost Term.
Liquid Line
SENSOR COLORS
Color
Part#
Color
Part#
Color
Part#
Color
Part#
Color
Part#
Color
Part#
Blue Blue
225-01-1755225-01-325
Red Red
225-01-1757225-01-312
Green Green
225-01-1756225-01-326
Purple Green
225-01-1758225-01-326
White Orange
225-01-0650225-01-325
White Blue
225-01-0650225-01-325
REAR CLOSE-OFF PANEL
To perform electrical and refrigeration work, remove the
rear closure panel by loosening the sheet metal screws.
Replace when work is complete.
ELECTRICAL
Connections - All wiring must be in compliance with
NEC and local codes. All electrical connections for the
nonrefrigerated model are to be made in the electrical
panel. Electrical connections for refrigerated models are
made in the electrical box on the back of the case behind
the rear close-off panel.
Field Wiring - Field wiring must be sized for components
amperes stamped on the serial plate. Actual ampere draw
may be less than specified. Always check the serial plate.
Post Construction Clean-up - After the first two weeks
of a major store remodel or new store operation, the grill
should be removed and the condensing unit and condenser
face cleaned due to the accumulated dirt and debris
generated during construction.
9
EKC 201 CONTROLLERS
IGSSB-SCSS / SCSS-SL-0108
EKC 201
Fig. 1
Quick guide
What
to do
Read
change
room
temp.
controller
Normal
operation
or
Initial
Room
= 0 → +55°C
t
room
t
= –60 → +50°C
system
12 V a.c./230 V a.c.
2.5 VA
IP 54
Operating the two pushbuttons
Set
value
Room
temp.
Display
readout
Change
Room
temp.
Room
temp.
Identification
(See figs 1 and 2).
1. Light emitting diode
= refrigeration
= defrost
= fan running
2. Minus sign
3. Display
(Flashes when setting value for room
temp. is displayed).
4. Keys for programming and setting
(see programming instructions).
Programming and setting
see programming instructions, parameter
code, and settings.
Press upper key for 2 s.
Press lower key for 2 s.
Press both keys at the same time.
Resulting
controller
Normal
operation
Room
Read
or change
parameter
codes
and
Re-establish
all factory
Read
defrost
sensor
Manually
start of
a defrost
Manually
stop of
a defrost
Reset
alarm
relay
Read codes
cause of
alarm mode
Normal
operation
(or alarm)
Unknown
codes
Unknown
settings
Normal
operation
or alarm
Normal
operation
Defrost
operation
Alarm
relay
Alarm relay
not
activated
Room
temp.
Room
temp.
Room
temp.
Room
temp.
Room
temp.
Room
temp.
Room
temp.
Code
Power off
Set
value
ChangeChange
Power
on
Defrost sensor temp.
Defrost operation
Room temp.
Room temp.
Alarm code/
Fault code
Alarm code/
Fault code
Room
temp.
Room
temp.
Room
temp.
Room
temp.
Room
temp.
Room
temp.
Room
temp.
Normal
operation
(or alarm)
Known
codes
All
parameter
settings
= factory
Normal
operation
Normal
operation
Normal
operation
Alarm
relay
not
Alarm
10
Rev. 0108
Controller application setting parameters
Setting and read-off parameters meter application no.
Temperature controller, Temperature -60oC50oC3
Thermostat
Differential1) r01 0.1 K 20 K 2 K
Max. limitation of set temperature r02 -59oC50oC50oC
Min. limitation of set temperature r03 -60oC49oC -60oC
Adjustment of temperature indication r04 -20 K 20 K 0.0 K
Temperature unit (°C/°F) r05
Alarm
Upper deviation (above temp. setting + differential2) A01 0 K 50 K 5 K
Lower deviation (below temp. setting2) A02 0 K 50 K 5 K
Temperature alarm delay A03 0 min 90 min 30 min
Door alarm delay A04 0 min 60 min 30 min
Compressor
Min. ON-time c01 0 min 15 min 0 min
Min. OFF-time c02 0 min 15 min 0 min
Cut-in frequency on sensor fault3) c03 0 % 100 % 0 %
Defrost
Defrost method (EL/GAS) d01 EL
Defrost stop temperature d02 0oC25oC6
Interval between defrost starts d03 OFF 48 hour 8 hour
Max. defrost duration d04 0 min 180 min 45 min
Time staggening on defrost cut-ins at start-up d05 0 min 60 min 0 min
Drip-off time d06 0 min 20 min 0 min
Fan start delay after defrost d07 0 min 20 min 0 min
Fan start temperature d08 -15oC0
Fan cut-in during defrost (yes/no) d09 yes
Defrost sensor (yes/no) d10 yes
Temperature alarm delay after defrost d11 0 min 199 min 90 min
Fan
Fan stop on compressor cut-out (yes/no) F01 no
Fan stop delay F02 0 min 15 min 0 min
Miscellaneous
Delay of output signal cancellation after start-up o01 2 s 120 s 2 s
Digital input signals
(0 = not used, 1 = door alarm, 2 = defrost, 3 = bus)
Real time clock (if fitted)
Six start times for defrost
All can be cut out by setting on OFF
Hour setting t07 0 hour 23 hour 0 hour
Minute setting t08 0 min 59 min 0 min
4
)
Para- Controller
codes
o02 0
t01→ t06 0 23 OFF
1234
Min. Max. Factory Actual
value value setting setting
o
o
o
o
C-5oC
C
C
C
Fault code display Alarm code display
Fault in controller E 1 High temperature alarm A 1
Disconnected room sensor E 2 Low temperature alarm A 2
Short-circuited room sensor E 3 Door alarm A 4
Disconnected defrost sensor E 4 Status code display
Short-circuited defrost sensor E 5 ON-time S 2
1
) The compressor relay closes when the room temperature exceeds
the setting value and differential.
2
) Alarm is released and sensor failure is indicated, if the room
temperature reaches 5°C or more outside the setting range
–60° to +50°C.
3)
The frequency is measured after approx. three days and
nights operation after start of the plant (72 cyclings)
otherwise:
ON-time = c03 × 20: 100 minutes
OFF-time S 3
Drip-off time S 4
OFF-time interval 20 minus ON-time per minute
4
) Function possibilities with SPDT contact, connected to the
terminals 3 and 4 are the following:
Door alarm
stopped, cf. A04 or F02.
Defrost:
defrost will during contact break down start with the programmed time
intervalles).
Bus
contacts will be registered in the BUS system.
: If SPST is cut out, alarm signalling starts and the fan is
If SPST is cut in, defrost starts. (However, if d03 is not OFF,
: With installed communication card, the position of the SPST
11
User Information
STOCKING
In order to maximize product life, maintain a constant and
proper product temperature from the time the product
is received through storage, preparation and display.
Products should not be placed in merchandisers until all
refrigeration controls have been adjusted and
merchandisers are at proper operating temperature. Care
should be taken to place the bakery trays all the way to
the front of the shelf. This avoids blocking the rear
refrigerated air discharge. The load limit decals are affixed
to the interior of the merchandiser. Again, air discharge
and return air flue must be unobstructed at all
times to provide proper refrigeration.
There is also a row of vents located at the base of the
front glass, just above the front rub rail. These vents allow
a gentle air flow across the front glass from the ambient
fans that prevents any condensation on the glass. Do Not
place any signs or other restrictive objects on the
front of the merchandiser that will block these
vents.
Improper temperature and lighting will cause serious product loss. Discoloration, dehydration and spoilage can be
controlled with proper use of the equipment and handling
of product. Product temperature should always be maintained at a constant and proper temperature. This means
that from the time the product is received, through storage, preparation and display, the temperature of the product must be controlled to maximize life of the product.
Hussmann cases were not designed to “heat up” or “cool
down” product—but rather to maintain an item’s proper
temperature for maximum shelf life. To achieve the protection required always:
1. Minimize processing time to avoid damaging temperature rise to the product. Product should be at
proper temperature.
2. Keep the air in and around the case area free of
foreign gasses and fumes or food will rapidly deteriorate.
3. Maintain the display merchandisers temperature
controls as outlined in the refrigerator section of
this manual.
4. Do not place any product into these refrigerators
until all controls have been adjusted and they are
operating at the proper temperature. Allow merchandiser to operate a minimum of 6 hours before
stocking with any product.
5. When stocking, never allow the product to extend
beyond the recommended load limit. Air dis-
charge and return air flue must be unobstructed at all times to provide proper refrig-
IGSSB-SCSS / SCSS-SL-0108
eration.
6. There are vents located at the base of the front of
the glass, just above the front rail. These vents supply
a continuous, gentle flow of air across the front glass
which inhibits condensation. Do not place any
signs or other restrictive objects on the front
of the refrigerator that will block these vents.
8. Avoid the use of supplemental flood or spot lighting.
Display light intensity has been designed for maximum visibility and product life at the factory. The use
of higher output fluorescent lamps (H.O. and V.H.O.),
will shorten the shelf life of the product.
IMPORTANT STEPS
1. Do not set temperature too cold, as this causes
product dehydration. See case specifications
section of this book for proper settings.
2. Temperature control should be by means of a T-Stat
and Suction Stop Solenoid at each case. Do not use
EPR valves, Liquid Line Solenoids or electronic
control devices of any kind, as these allow temperature swings causing dehydration and excessive
energy consumption.
3. Product should be worked and rotated on a regular
basis, not to exceed a 4-hour period.
CASE CLEANING
Long life and satisfactory performance of any equipment
are dependent upon the care given to it. To insure long life,
proper sanitation and minimum maintenance costs, the
refrigerator should be thoroughly cleaned frequently. It is
essential to establish and regulate cleaning procedures. This
will minimize bacteria causing discoloration which leads
to degraded product appearance and significantly
shortening product shelf life.
SHUT OFF FAN DURING CLEANING PROCESS. It can
be unplugged within the case, or shut off case at the source.
The interior bottom may be cleaned with any domestic
soap or detergent based cleaners.
The use of hoses and sage machines to clean the inside of
the cases is recommended and is an excellent way to clean
the coil fins and hard to reach corners of the interior of
the cases. Be sure to observe the warnings below when
cleaning the case.
Sanitizing solutions will not harm the interior bottom,
however, these solutions should always be used according
to Hussmann’s directions and should not contain Ammonia.
Soap and hot water are not enough to kill this bacteria. A
sanitizing solution must be included with each cleaning process
to eliminate this bacteria.
1. Allow cases to come to room temperature
12
Rev. 0108
User Information, Cont’d
2. Scrub thoroughly, cleaning all surfaces, with soap and
hot water.
3. Rinse with hot water, but do not flood.
4. Apply the sanitizing solution according to Hussmann’s
directions.
5. Rinse thoroughly.
6. Dry completely before resuming operation.
CLEANING PRECAUTIONS
WHEN CLEANING:
• DO NOT WATER OVER 140° F
• DO NOT INTRODUCE WATER FASTER THAN WASTE OUTLET CAN DRAIN
• NEVER ON A SELF CONTAINED UNIT WITH AN EVAPORATOR FAN
• NEVER USE A CLEANING OR SANITIZING SOLUTION THAT HAS AN OIL
BASE (these will dissolve the butyl sealants) or an AMMONIA BASE
(this will corrode the copper components of the case)
TO PRESERVE THE ATTRACTIVE FINISH:
• DO USE WATER AND A MILD DETERGENT FOR THE EXTERIOR ONLY
• DO NOT USE ABRASIVES OR STEEL WOOL SCOURING PADS
(these will mar the finish)
NOTE: SELF-CONTAINED MODELS
The evaporator pan must be monitored for
overflow conditions. Provide drainage if necessary. After
cleaning and rinsing, purge the pan of any standing water.
• Care should be taken to minimize direct contact
between fan motors and cleaning or rinse water.
• Allow the merchandisers to dry before resuming
operation.
• When cleaning lighted shelves, wipe down with a damp
sponge or cloth so that water does not enter the light
channel. Do NOT use a hose or submerge shelves in
water.
CLEANING GLASS & MIRRORS
Only use a soft cloth and mild glass cleaner for cleaning
any glass or mirrored components. Be sure to rinse and/
or dry completely.
Never use hot water on cold glass surfaces! It
may shatter and cause serious injury! Allow glass
surfaces to warm first.
Windex
®
or Glass Plus® are the only solutions recommended to be used to clean the non-glare glass. The damage to the glass from improper, caustic solutions is irreparable.
In addition to cleaning the glass with the recommended
product, there are precautions that should be taken when
working and cleaning the inside of the case.
• When cleaning the inside of the cases, we recommend that the glass be fully opened and covered to
prevent solutions from splashing onto the glass and
ruining the coating on the inside.
PLEXIGLASS & ACRYLIC CARE
Improper cleaning not only accelerates the cleaning cycle
but also degrades the quality of this surface. Normal daily
buffing motions can generated static cling attracting dust
to the surface. Incorrect cleaning agents or cleaning cloths
can cause micro scratching of the surface, causing the plastic
to haze over time.
CLEANING
Hussmann recommends using a clean damp chamois, , or
a paper towel marked as dust and abrasive free with 210
Plastic Cleaner and Polish available by calling Sumner
Labs at 1-800-542-8656. Hard, rough cloths or paper towels will scratch the acrylic and should not be used.
ANTISTATIC COATINGS
The 210® has proven to be very effective in not only cleaning and polishing the Plexiglass surface, but also providing
anti-static and anti-fog capabilities. This product also seals
pores and provides a protective coating.
®
NON-GLARE GLASS
The high optical clarity of this glass is possible due to special coatings on the glass surface itself. To preserve this
coating and the optical clarity, keep the glass clean.
13
Maintenance
ELECTRICAL PRECAUTIONS
BEFORE SERVICING – Always disconnect
electrical power at the main disconnect when
servicing or replacing any electrical component
This includes (but not limited to) Fans, Heaters,
Thermostats, and Lights.
REPLACING FLUORESCENT LAMPS
Fluorescent lamps are furnished with a shatterproof protective coating. The same type of lamp with protective
coating must be used if replaced.
This lamp has been treated to resist breakage and must be
replaced with a similarly treated lamp in order to maintain
compliance with NSF Standards. NSF CODE 4.28.1
Contact HUSSMANN Chino for replacement
1-800-395-9229 x 2131
IGSSB-SCSS / SCSS-SL-0108
COPPER COILS
The copper coils used in Hussmann merchandisers may
be repaired in the field. Materials are available from local
refrigeration wholesalers.
Hussmann recommends using #15 Sil-Fos for repairs.
TIPS & TROUBLESHOOTING
Before calling for service, check the following:
1. Check electrical power supply to the equipment for
connection.
2. Check fixture loading. Overstocking case will affect
its proper operation.
3. If frost is collecting on fixture and/or product, check
that Humidity Control is working properly, and that
no outside doors or windows are open—allowing
moisture to enter store.
T-5 BULBS
Please note: T-5 lights must be turned off and on after bulb
replacement.
EVAPORATOR FANS
The evaporator fans are located at the center front of
these merchandisers directly beneath the display pans.
be sure to have the Case Model and Serial
Number handy. This information is on a plate
FOR PROMPT SERVICE
When contacting the factory,
located on the case itself.
Should fans or blades need servicing, always replace fan blades
with the raised embossed side of the blade TOWARD THE
MOTOR.
Electrical and Refrigeration Specifications
Model Refrigeration Average Disch. Air T~Stat Coil Type Fan Blade Defrosts Electrical Load (Amps) @ ~115 VAC Condensing Unit Data
& Btu / Hr. Temperatures (°F) Speed Settings Size (in) & Evap. Motors per day Evap.Fans Case Case Defrost Glass Set (PSI) Size Voltage Ampacity
Length (Ft.) (Total) Evap. Prod. Disch. (CFM) (°F) pitch ( ° ) Fans Qty Length Qty Fans Warmer Lights Heater Heater Out In (HP) (VAC)
SCSS-M Medium Temperature
4' 650 2,600 20° 40° 30° 200 Optional Forced Air 4" Axial 2 30 2 0.28 0.35 0.54 30 50 1/2 115 13.6
5' 650 3,250 20° 40° 30° 200 Optional Forced Air 4" Axial 2 30 2 0.28 0.43 0.54 30 50 3/4 115 18.5
6' 650 3,900 20° 40° 30° 200 Optional Forced Air 4" Axial 3 30 2 0.42 0.52 0.54 30 50 3/4 115 18.5
8' 650 5,200 20° 40° 30° 200 Optional Forced Air 4" Axial 4 30 2 0.56 0.70 0.54 30 50 1 208~230 11.8
SCSS-M Low Temperature
4' 800 3,200 -25° -10° -20° 200 Optional Forced Air 4" Axial 2 20 1 0.28 0.35 0.54 5.77 0.42 30 50 1-1/2 208 14.7
5' 800 4,000 -25° -10° -20° 200 Optional Forced Air 4" Axial 2 20 1 0.28 0.43 0.54 9.62 0.52 30 50 1-1/2 208 14.7
6' 800 4,800 -25° -10° -20° 200 Optional Forced Air 4" Axial 3 20 1 0.42 0.52 0.54 9.62 0.63 30 50 1-1/2 208 14.7
8' 800 6,400 -25° -10° -20° 200 Optional Forced Air 4" Axial 4 20 1 0.56 0.70 0.54 10.82 0.63 30 50 2 208 12.8
SCSS-SLM Slim Line - Medium Temperature
4' 540 2,160 20° 40° 30° 200 Optional Forced Air 4" Axial 2 30 2 0.28 0.35 0.54 30 50 1/2 115 13.6
5' 540 2,700 20° 40° 30° 200 Optional Forced Air 4" Axial 2 30 2 0.28 0.43 0.54 30 50 3/4 115 18.5
6' 540 3,240 20° 40° 30° 200 Optional Forced Air 4" Axial 3 30 2 0.42 0.52 0.54 30 50 3/4 115 18.5
8' 540 4,320 20° 40° 30° 200 Optional Forced Air 4" Axial 4 30 2 0.56 0.70 0.54 30 50 1 208 ~ 23011.8
SCSS-SLLSlim Line - Low Temperature
4' 625 2,500 -25° -10° -20° 200 Optional Forced Air 4" Axial 2 20 1 0.28 0.35 0.54 5.77 0.42 30 50 1-1/2 208 14.7
5' 625 3,125 -25° -10° -20° 200 Optional Forced Air 4" Axial 2 20 1 0.28 0.43 0.54 9.62 0.52 30 50 1-1/2 208 14.7
6' 625 3,750 -25° -10° -20° 200 Optional Forced Air 4" Axial 3 20 1 0.42 0.52 0.54 9.62 0.63 30 50 1-1/2 208 14.7
8' 625 5,000 -25° -10° -20° 200 Optional Forced Air 4" Axial 4 20 1 0.56 0.70 0.54 10.82 0.63 30 50 2 208 12.8
14
Rev. 0108
Date:
Project Title:
Drawing No.:Drawn By:
Assembly: Drawing Title:
Date:
Hussmann Corporation, Int'l.
13770 Ramona Avenue
Chino, CA. 91710
(909)-590-4910 Lic.#: 644406
Revisions:
No. Description: Checked By:
By:
File Location:
Boris Kasrel
BJK
Sheet of
W8000001mnl
H:\WiringSchematics\NewWiringDiagrams\
BOM... / Prod#
Refrigerated Medium Temp Self-Service Desplay
SCSS-M Remote, Off-Cycle Defrost Wiring Diagram
00.00.00
1
1
~115V
MM MM
Anti-Sweat Heater
Evaporator Fans
Glass Heater
J- BOX
Temp Sensor
to Temp/Defrost
Controller
~115
V-1P
h-60
Hz-2.
5A
Electrical Schematics
15
IGSSB-SCSS / SCSS-SL-0108
Date:
Project Title:
Drawing No.:Drawn By:
Assembly: Drawing Title:
Date:
Hussmann Corporation, Int'l.
13770 Ramona Avenue
Chino, CA. 91710
(909)-590-4910 Lic.#: 644406
Revisions:
No. Description: Checked By:
By:
File Location:
Boris Kasrel
BJK
Sheet of
H:\WiringSchematics\In-Work\...
495-01-... / 880...
03.29.01
W8100001mnl.
Refrigerated Low Temp Self-Service Display
SCSS-L-E, Remote, Electrical Defrost Wiring Diagram
1
1
~115V
~208/230V
MMM M
K
l
i
x
o
n
20420L15-013-302
L40-1.5 Q00VA
Anti-Sweat Htr 85W ~115V
Htr Shut-Off
Evaporator
Glass Htr 60W ~115V
(2) ~208/230V Finned Defrost Htr
Temp Sensor
to Temp/Defrost Controller
J-Box, SCSS-L--KG, Remote, Kool Gas Defrost
Lege
nd:
controls lines
12 orange
12 black
12 orange
12 black
12 black
12 white
12 green
40ºF
20ºF
16
Rev. 0108
Date:
Project Title:
Drawing No.:Drawn By:
Assembly: Drawing Title:
Date:
Hussmann Corporation, Int'l.
13770 Ramona Avenue
Chino, CA. 91710
(909)-590-4910 Lic.#: 644406
Revisions:
No. Description: Checked By:
By:
File Location:
Boris Kasrel
BJK
Sheet of
H:\WiringSchematics\In-Work\...
495-01-... / 880...
03.28.01
W8100002mnl.
Refrigerated Low Temp Self-Service Display
SCSS-L-KG, Remote, Kool Gas Defrost Wiring Diagram
1
1
~115V
~208/230V
MMM M
K
l
i
x
o
n
#
6
0
0
-
2
2
-
0
0
1
0
20420l28-229-89
L20 - 1.5 R98A
K
l
i
x
o
n
20420L15-013-302
L40-1.5 Q00VA
Anti-Sweat Htr 85W ~115V
Fans Shut-Off
Htr Shut-Off
Evaporator
Glass Htr 60W ~115V
~208/230V Finned Defrost Htr
Temp Sensor
to Temp/Defrost Controller
J-Box, SCSS-L--KG, Remote, Kool Gas Defrost
Lege
nd:
controls lines
12 orange
12 black
12 orange
12 black
12 black
12 white
12 green
40ºF
20ºF
17
IGSSB-SCSS / SCSS-SL-0108
Date:
Project Title:
Drawing No.:Drawn By:
Assembly: Drawing Title:
Date:
Hussmann Corporation, Int'l.
13770 Ramona Avenue
Chino, CA. 91710
(909)-590-4910 Lic.#: 644406
Revisions:
No. Description: Checked By:
By:
File Location:
Boris Kasrel
BJK
Sheet of
H:\WiringSchematics\In-Work\...
495-01-... / 880...
03.30.01
W8100003mnl.
Refrigerated Low Temp Self-Service Display
SCSS-L-E-S/C, Self-Contained, Electrical Defrost Wiring Diagram
1
1
~115V
~208/230V
MMM M
Anti-Sweat Htr 85W ~115V
Evaporator
Glass Htr 60W ~115V
(2) ~208/230V Finned Defrost Htr
J-Box, SCSS-L-E-S/C, Low Temp, Self-Contained, ElectricalDefrost
Legend:
controls lines
12 orange
12 black
12 orange
12 black
12 black
12 white
12 green
EKC 201 ~12V
12
14
13
15
16
17
8
9
10
11
2
4
1
3
7
5
6
Temp Probe
Defrost Termination
Temp Probe
Evap Temp
High/Low
Pressure Safety
~208/230-1Ph
Condensing Unit
2
3
45
67
~115V
~12V
Condensation Pan ~115V
12 black
12 black
12 orange
12green
12 orange
12 black
12 black
Transformer
12 black-hot
12 black
Compressor
Heaters
12green
12 black
12green
12 black
12 white
12 white
12 white
18
Rev. 0108
Appendices
APPENDIX A. – TEMPERATURE
GUIDELINES
REFRIGERATED
The refrigerators should be operated according to
Hussmann’s published engineering specifications for entering air temperatures for specific equipment applications. Table 1 shows the typical temperature of the air
entering the food zone one hour before the start of
defrost and one hour after defrost for various categories
of refrigerators. Refer to Appendix C for Field Evaluation
Guidelines.
TABLE 1
TYPE OF TYPICAL ENTERING
REFRIGERATOR AIR TEMPERATURE
I. OPEN DISPLAY
A. Non frozen:
1) Meat 28°F
2) Dairy/Deli 32°F
3) Produce
a. Processed 36°F
b. Unprocessed 45°F
B. Frozen 0°F
C. Ice Cream -5°F
II. CLOSED DISPLAY
A. Non frozen:
1) Meat 34°F
2) Dairy/Deli 34°F
3) Produce
a. Processed 36°F
b. Unprocessed 45°F
B. Frozen 0°F
C. Ice Cream -5°F
dations are included in the standard. They are based
on confirmed field experience over many years.
1.1 The installer is responsible for following the installation instructions and recommendations provided by
Hussmann for the installation of each individual type
refrigerator.
1.2 Refrigeration piping should be sized according to the
equipment manufacturer’s recommendations and installed in accordance with normal refrigeration practices. Refrigeration piping should be insulated according to Hussmann’s recommendations.
1.3 A clogged waste outlet blocks refrigeration. The
installer is responsible for the proper installation of
the system which dispenses condensate waste through
an air gap into the building indirect waste system.
1.4 The installer should perform a complete start-up
evaluation prior to the loading of food into the
refrigerator, which includes such items as:
a) Initial temperature performance, Coils should be
properly fed with a refrigerant according to
manufacturer’s recommendations.
b) Observation of outside influences such as drafts,
radiant heating from the ceiling and from lamps.
Such influence should be properly corrected or
compensated for.
c) At the same time, checks should be made of the
store dry-bulb and wet-bulb temperatures to
ascertain that they are within the limits prescribed by Hussmann.
d) Complete start-up procedures should include
checking through a defrost to make certain of its
adequate frequency and length without substantially exceeding the actual needs. This should
include checking the electrical or refrigerant
circuits to make sure that defrosts are correctly
programmed for all the refrigerators connected
to each refrigeration system.
e) Recording instruments should be used to check
performance.
Single Deck Multi Deck Service Case Reach-In
I. Open Display Styles II. Closed Display Styles
APPENDIX B. – APPLICATION
RECOMMENDATIONS
REFRIGERATED
1.0 Temperature performance is critical for controlling
bacteria growth. Therefore, the following recommen-
APPENDIX C. – FIELD
RECOMMENDATIONS REFRIGERATED
Recommendations for field evaluating the performance
of retail food refrigerators and hot cases
1.0 The most consistent indicator of display refrigerator
performance is temperature of the air entering the
product zone (Refrigerated see Diagram 1, Appendix
A). In practical use, the precise determination of
return air temperature is extremely difficult. Readings of return air temperatures will be variable and
results will be inconsistent. The product temperature
alone is not an indicator of refrigerator performance.
NOTE: Public Health will use the temperature of the
product in determining if the refrigerator will be allowed
to display potentially hazardous food. For the purpose of
19
Appendices, Cont’d
this evaluation, product temperature above the FDA
Food Code 1993 temperature for potentially hazardous
food will be the first indication that an evaluation should
be performed. It is expected that all refrigerators will
keep food at the FDA Food Code 1993 temperature for
potentially hazardous food.
1.1 The following recommendations are made for the
purpose of arriving at easily taken and understood
data which, coupled with other observations, may be
used to determined whether a display refrigerator is
working as intended:
a) INSTRUMENT – A stainless steel stem-type ther-
mometer is recommended and it should have a
dial a minimum of 1 inch internal diameter. A test
thermometer scaled only in Celsius or dually
scaled in Celsius and Fahrenheit shall be accurate
to 1°C (1.8°F). Temperature measuring devices
that are scaled only in Fahrenheit shall be accurate to 2°F. The thermometer should be checked
for proper calibration. (It should read 32°F when
the stem is immersed in an ice water bath).
b) LOCATION – The probe or sensing element of
the thermometer should be located in the airstream where the air first enters the display or
storage area, and not more than 1 inch away from
the surface and in the center of the discharge
opening.
c) READING – It should first be determined that the
refrigerator is refrigerating and has operated at
least one hour since the end of the last defrost
period. The thermometer reading should be made
only after it has been allowed to stabilize, i.e.,
maintain a constant reading.
d) OTHER OBSERVATIONS – Other observations
should be made which may indicate operating
problems, such as unsatisfactory product, feel/
appearance.
e) CONCLUSIONS – In the absence of any apparent
undesirable conditions, the refrigerator should be
judged to be operating properly. If it is determined
that such condition is undesirable, i.e., the product is above proper temperature, checks should
be made for the following:
1. Has the refrigerator been loaded with warm
product?
2. Is the product loaded beyond the “Safe Load
Line” markers?
3. Are the return air ducts blocked?
4. Are the entering air ducts blocked?
5. Is a dumped display causing turbulent air flow
and mixing with room air?
6. Are spotlights or other high intensity lighting
directed onto the product?
7. Are there unusual draft conditions (from
heating /air-conditioning ducts, open doors,
etc.)?
IGSSB-SCSS / SCSS-SL-0108
8. Is there exposure to direct sunlight?
9. Are display signs blocking or diverting airflow?
10. Are the coils of the refrigerator iced up?
11. Is the store ambient over 75°F, 55% RH as set
forth in ASHRAE Standard 72 and ASHRAE
Standard 117?
12. Are the shelf positions, number, and size
other than recommended by Hussmann?
13. Is there an improper application or control
system?
14. Is the evaporator fan motor/blade inoperative?
15. Is the defrost time excessive?
16. Is the defrost termination, thermostat (if used)
set too high?
17. Are the refrigerant controls incorrectly adjusted?
18. Is the air entering the condenser above design
conditions? Are the condenser fins clear of
dirt, dust, etc.?
19. Is there a shortage of refrigerant?
c) READING – The thermometer reading should be
made only after it has been allowed to stabilize,
i.e., maintain a constant reading.
Loading Product: Cases should be allowed to heat
up for one hour before product is loaded.
Temperature adjustments: Allow 4 hours after
adjustment has been made before testing pulp
temperature of product.
d) OTHER OBSERVATIONS – Other observations
should be made which may indicate operating
problems, such as unsatisfactory product, feel/
appearance.
APPENDIX D. – RECOMMENDATIONS TO
USER REFRIGERATED
1.0 Hussmann should provide instructions and recommendations for proper periodic cleaning. The user will
be responsible for such cleaning, including the cleaning
of low temperature equipment within the compartment and the cooling coil area(s). Cleaning practices,
particularly with respect to proper refrigerator unloading and warm-up, must be in accordance with
applicable recommendations.
1.1 Cleaning of non frozen food equipment should include
a weekly cleaning of the food compartment as a
minimum to prevent bacteria growth from accumulating. Actual use and products may dictate more frequent cleaning. Circumstances of use and equipment
design must also dictate the frequency of cleaning the
display areas. Weekly washing down of the storage
compartment is also recommended, especially for
equipment subject to drippage of milk or other liquids,
or the collection of vegetable, meat, crumbs, etc. or
other debris or litter. Daily cleaning of the external
areas surrounding the storage or display compart-
20
Rev. 0108
Appendices, Cont’d
ments with detergent and water will keep the equipment presentable and prevent grime buildup.
1.2 Load levels as defined by Hussmann must be observed.
1.3 The best preservation is achieved by following these
rules:
a) Buy quality products.
b) Receive perishables from transit equipment at the
ideal temperature for the particular product.
c) Expedite perishables to the store’s storage equip-
ment to avoid unnecessary warm-up and prolonged temperature recovery. Food store refrigerators are not food chillers nor can they reclaim
quality lost through previous mishandling.
d) Care must be taken when cross merchandising
products to ensure that potentially hazardous
vegetable products are not placed in non refrigerated areas.
e) Display and storage equipment doors should be
kept closed during periods of inactivity.
f) Minimize the transfer time of perishables from
storage to display.
g) Keep meat under refrigeration in meat cutting and
processing area except for the few moments it is
being handled in processing. When a cut or tray of
meat is not to be worked on immediately, the
procedure should call for returning it to refrigeration.
h) Keep tools clean and sanitized. Since mechanical
equipment is used for fresh meat processing, all
such equipment should be cleaned at least daily
and each time a different kind of meat product
comes in contact with the tool or equipment.
i) Make sure that all refrigeration equipment is
installed and adjusted in strict accordance with
Hussmann’s recommendations.
j) See that all storage and refrigeration equipment is
kept in proper working order by routine maintenance.
21
IGSSB-SCSS / SCSS-SL-0108
22
Rev. 0108
Limited Warranty
This warranty is made to the original user at the original installation site and is not transferable.
Hussmann merchandisers are warranted to be free from defect in material and workmanship under normal use and
service for a period of one (1) year from the date of original installation (not to exceed fifteen (15) months from the date of
shipment for the factory). Hussmann Impact
the above criteria. Hussmann’s obligation under this warranty shall be limited to repairing or exchanging any part or parts,
without charge F.O.B. factory or nearest authorized parts depot within said period and which is proven to the satisfaction of
the original manufacturing plant warranty group to be thus defective.
Hussmann covers the entire case or refrigeration product and all its components (except for lamps, driers, fuses, and
other maintenance type replacement parts) for the one (1) year warranty period.
Additionally, Hussmann warrants for a total period of three (3) years all sealed, multi-glass assemblies except those
used in sliding doors on closed meat display cases. If within three (3) years from the date of installation (not to exceed thirtynine (39) months from the date of shipment from factory), it shall be proven to the satisfaction of the originating factory
warranty group that there is impaired visibility through the multi-glass assemblies thereof caused by moisture between the
glasses, the multi-glass assembly will be replaced free of charge, F.O.B. factory. This additional warranty excludes accident,
misuse, or glass breakage.
On Hussmann manufactured self-contained display cases, Hussmann agrees to repair or exchange, at its option, the
original motor/compressor unit only with a motor/compressor of like or of similar design and capacity if it is shown to the
satisfaction of Hussmann that the motor/compressor is inoperative due to defects in factory workmanship or material under
normal use and service as outlined in Hussmann’s “Installation Instructions” which are shipped inside new Hussmann equip-
ment. Hussmann’s sole obligation under this warranty shall be limited to a period not to exceed five years from date of
factory shipment.
On Hussmann refrigeration systems, an additional (4) year extended warranty for the motor/compressor assembly
is available, but must be purchased prior to shipment to be in effect. Hussmann reserves the right to inspect the job site,
installation and reason for failure.
The motor/compressor warranties listed above do not include replacement or repair of controls, relays, capacitors,
overload protectors, valve plates, oil pumps, gaskets or any external part on the motor/compressor replaceable in the field, or
any other part of the refrigeration system or self-contained display case.
THE WARRANTIES TO REPAIR OR REPLACE ABOVE RECITED ARE THE ONLY WARRANTIES, EXPRESS, IMPLIED OR STATUTORY, MADE BY HUSSMANN WITH RESPECT TO THE ABOVE MENTIONED EQUIPMENT, INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS, AND HUSSMANN NEITHER ASSUMES NOR
AUTHORIZES ANY PERSON TO ASSUME FOR IT, ANY OTHER OBLIGATION OR LIABILITY IN CONNECTION WITH
THE SALE OF SAID EQUIPMENT OR ANY PART THEREOF.
THIS WARRANTY SHALL NOT APPLY TO LOSS OF FOOD OR CONTENTS OF THE EQUIPMENT DUE
TO FAILURE FOR ANY REASON. HUSSMANN SHALL NOT BE LIABLE:
• For payment of labor for any removal or installation of warranted parts;
• For any repair or replacements made without the written consent of Hussmann, or when the equipment is installed or
operated in a manner contrary to the printed instructions covering installation and service which accompanied such
equipment;
• For any damages, delays, or losses, direct or consequential which may arise in connection with such equipment or part
thereof;
• For damages caused by fire, flood, strikes, acts of God or circumstances beyond its control;
• When the equipment is subject to negligence, abuse, misuse or when the serial number of the equipment has been
removed, defaced, or altered;
• When the equipment is operated on low or improper voltages
• When the equipment is put to a use other than normally recommended by Hussmann (i.e. deli case used for fresh
meat);
• When operation of this equipment is impaired due to improper drain installation;
• For payment of refrigerant loss for any reason;
• For costs related to shipping or handling of replacement parts.
Hussmann Corporation, Corporate Headquarters: Bridgeton, Missouri, U.S.A. 63044 August 1, 1998
Modular Coils are warranted for a total of five (5) years based upon
23
IGSSB-SCSS / SCSS-SL-0108
Service Record
Last service date: By:
/Chino
Additional copies of this publication may be obtained by contacting:
Hussmann® Chino
13770 Ramona Avenue • Chino, California 91710
(909) 628-8942 FAX
(909) 590-4910
(800) 395-9229
The MODEL NAME and SERIAL NUMBER is required in order to provide you
with the correct parts and information for your particular unit.
They can be found on a small metal plate on the unit.
Please note them below for future reference.
MODEL:
SERIAL NUMBER:
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