Manual
Installation
& Operation
/Chino
SHVSS
REV. 0302
Summit High-Volume Self Service Bakery Case
SHVSS
Summit High-Volume Self Service Bakery Case
P/N IGSSB-SHVSS-0302
INSTALLATION & OPERATION GUIDE
IGSSB-SHVSS-0302
General Instructions
Contents
General Instructions ................................................. 2
Important Information............................................. 3
Cut & Plan Views ....................................................... 3
INSTALLATION ....................................................... 4
LOCATION ............................................................................................................. 4
LEVELING.............................................................................................................. 4
JOINING .................................................................... 4
SHIPPING BRACES ................................................. 4
EXTERIOR LOADING............................................. 4
PLUMBING ............................................................... 5
WASTE OUTLET AND WATER SEAL ...................................................................... 5
INSTALLING DRIP PIPING .................................................................................... 5
REFRIGERATION ..................................................... 6
REFRIGERANT ....................................................... 6
CONTROLS AND ADJUSTMENTS ..................... 6
SPECIFICATIONS .................................................... 7
USER INFORMATION ............................................. 8
STOCKING.............................................................................................................. 8
IMPORTANT STEPS ................................................................................................ 8
CASE CLEANING .................................................... 9
ELECTRICAL ............................................................ 9
ELECTRICAL .......................................................................................................... 9
ELECTRICAL SCHEMATICS .................................. 10
APPENDICES ........................................................... 12
APPENDIX A. – TEMPERATURE GUIDELINES ...................................................... 12
APPENDIX B. – APPLICATION RECOMMENDATIONS ............................................ 12
APPENDIX C. – FIELD RECOMMENDATIONS ....................................................... 12
APPENDIX D. – RECOMMENDATIONS TO USER - ............................................... 13
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
THIS BOOKLET CONTAINS INFORMATION ON THE
MERCHANDISERS LISTED BELOW. ALL MODELS
ARE AVAILABLE IN EITHER 48”, 57 1/2” OR 75 1/2”
LENGTHS:
SHVSS-N – Non-refrigerated Summit High-Volume
Bakery Case with 4 levels (3 shelves), and
lift front glass.
SHVSS-R – Refrigerated Summit High-Volume Bakery
Case with 4 levels (3 shelves), and lift front
glass. Remote unit requires separate
condenser unit connection.
SHVSS-S/C –Self-contained Refrigerated Summit High-
Volume Bakery Case with 4 levels (3
shelves), and lift front glass.
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 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
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 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 in the back
of this guide.
2
Important Information
These Self Service-type merchandisers have been specifically designed for bakery departments. The full length,
curved glass front provides complete product visibility.
The SHVSS-N, non-refrigerated model, is designed to
display fresh bakery products that have fast turnover and
require no refrigeration. The SHVSS-R, and SHVSS-S/
C, 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.
•Review the Case Specification in this book to verify
Rev. 0000
thermostat setting. Do not set temperature too cold,
as this causes product dehydration.
•Temperatures should be achieved by a t-stat and suction solenoid at each case. Do not use EPR valves, liquid line solenoids or electronic control devices of any
kind. These controls allow temperature swings
causing product dehydration and excessive
energy consumption.
• Defrost cycles should be set according to the Case
Specifications in this book
•Work and rotate product – not to exceed a four (4)
hour period.
1
17
/
2
"
18
"
20
"
20
"
30
"
"
4
/
"
3
2
/
1
15
(Remote)
21
(Self Contained)
3
7
/
4
"
38
"
SHVSS
Summit High Volume Self - Service Bakery Case
(Dry & Refrigerated)
Scale = 1/2"
Cut & Plan Views
(Remote)
"
4
/
3
48
(Self Contained Height)
"
4
/
1
54
1 1/2"
2"
1"
(Variable Lenghts)
Electrical
Stub Up
Area
12" x 12"
Front Of Case
SHVSS
Plan View
Scale = 1/4"
48"
"
4
/
3
21
Waste
Outlet
Refrig.
Stub Up
Area
12" x 12"
1
1
/2"
38"
1"
3
IGSSB-SHVSS-0302
INSTALLATION
LOCATION
Like other open merchandisers, these are sensitive to air
disturbances. Air currents passing around merchandisers
will seriously impair their operation. Do NOT allow air
conditioning, electric fans, open doors or windows, etc.
to create air currents around the merchandisers.
LEVELING
Merchandisers must be installed level to ensure proper
operation of the refrigeration system and to ensure
proper drainage of defrost water. Place prybar under
metal base and lift. DO NOT LIFT END PANEL. Turn
leveler, with supplied wrench, (one wrench per order)
clockwise to raise, counter clockwise to lower. Repeat
process with other levelers until case is level.
NOTE: To avoid removing concrete flooring, begin
lineup leveling from the highest point of the store.
JOINING
Merchandisers are of sectional construction which
means that two or more may be joined in line yielding
one long continuous display requiring only one pair of
ends. Joint kits and instructions are shipped separately.
ACES
SHIPPING BRACES
(NOT ALL MERCHANDISERS)
Move the fixture as close as possible to its permanent
location and then remove all packaging. Check for
damage before discarding packaging. Remove all separately packed accessories such as kits and shelves.
WARNING
Do NOT remove shipping braces until the merchandis-
ers are properly anchored to the floor. Merchandisers
are top heavy and could tip over causing serious injury.
Merchandisers must be braced before removing the lag
bolts.
Bag Rack Shipping Brace
On non-refrigerated cases, the shipping braces in the
middle should be removed. Its purpose is to protect the
bag rack during shipment.
EXTERIOR LOADING
Do NOT walk on top of merchandiser or damage to
the merchandiser and serious personal injury could
occur. They are not structurally designed to sup-
port excessive external loading such as the weight
of a person.
4
PLUMBING
Rev. 0000
WASTE OUTLET AND WATER SEAL
On refrigerated merchandisers, remote and self-contained,
the waste outlet is centrally located and accessible from
the rear of the case.
For remote refrigerated merchandisers, field install the
water seal/90 elbow assembly and coupling, and attach 3/
4” PVC drip piping in the desired orientation. See illustration. The self-contained merchandiser empties into an
evaporator pan.
INSTALLING DRIP PIPING
Note: PVC-DWV solvent cement is recommended.
Waste Outlet
Nipple
Coupling
90°
Inside Case
(All Models)
Air Gap
Remote
Refrigeration
Only!
eter of the pipe or water seal supplied with the merchandiser.
2. When connecting drip piping, the “water seal” must be
used as part of the drip piping to prevent air leakage or
insect entrance. Never use two water seals in series in
any one drip pipe. Double water seals in series will
cause an air lock and prevent draining.
3. Pitch the drip piping in the direction of flow. There
should be a minimum pitch of 1/8” per foot.
4. Avoid long runs of drip piping. Long runs make it
impossible to provide the pitch necessary for good
drainage.
5. Provide a suitable air break between flood rim of the
floor drain and outlet of drip pipe.
6. Prevent drip pipes from freezing:
a. Do Not install drip pipes in contact with insulated
suction lines. Suction lines should be insulated with a
nonabsorbent insulation material.
b. Where drip pipes are located in dead air spaces, such
as between merchandisers or between a merchandiser
and a store wall, provide means to prevent freezing.
Poorly or improperly installed drip pipes can seriously
interfere with the merchandisers’ operation and result in
costly maintenance and product losses. Please follow the
recommendations listed below when installing drip pipes
to ensure proper installation.
1. Never use drip piping smaller than the nominal diam-
It is the contractor's responsibility to install
case(s) according to local construction and
health codes.
5
IGSSB-SHVSS-0302
REFRIGERATION
Unless otherwise specified on the factory order, remote
and self-contained merchandisers are equipped for
operation on R134A refrigerant. The correct type of
refrigerant will be stamped on each merchandiser’s serial
plate located inside the merchandiser.
Refrigerant Piping
Connection Sizes: Liquid Line 1/4” OD
Suction Line 3/8” OD
The refrigerant line connections are behind the rear
close-off panel, underneath the drain tub, on the left
hand end of the merchandiser as viewed from the rear.
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 REFRIG-
ERANT 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.
After connections have been made, seal this outlet
thoroughly. Seal both inside and the outside. We recommend using an aerosol dispensed urethane type of
insulation.Case specification section in the back of the
book for proper duration and frequency. Self contained
cases have individual defrost time clocks. When power
has been applied, set the time clock to the proper
duration and frequency.
The time clock is located behind the front panel under
the case. Turn the clock dial counterclockwise until the
pointer is directed to the current time of day.
CONTROLS AND ADJUSTMENTS
The objective of the controls and settings listed in this
section is to maximize product shelf life. Not complying
with these instructions will increase spoilage rate due to
drying of the product and could cause sweating on the
front glass if operated too cold.
Allow bakery products to reach store ambient conditions after preparation just prior to display. This is
essential to maximize the shelf life of perishables.
6
Rev. 0000
CASE
LENGTH REQ’D EVAP PROD DISC VELOC CUT IN MAKE NUMBER & E E FANS STD. CASE SHELF PRESSURE
TEMPERATURE DISCHG. TYPE FAN SIZE DEFROST
BTU AVG AIR T-STAT/ & & FREQ.
PER FT. TMP TMP TMP @FPM SETTINGS EVAP. COIL OF MOTORS DURATION (STANDARD) FANS LIGHTS LEVELS SETTING HP VOLTS AMPACITY
115 V. ELECTRICAL CIRCUITS
SHVS-SS-N Non-Refrigerated
SPECIFICATIONS
4' 1.12 3
5' 1.12 3
6' 3.36 3
SHVS-SS-R Medium Temperature
4' 3440 20° 40° 30° 225 Opt. Forced 4 1/2" 36 min. .28 1.12 3 50 In 1/2 115 18.0
Air (2) (6) 30Out
5' 4300 20° 40° 30° 225 Opt. Forced 4 1/2" 36 min. .28 1.12 3 50 In 1/2 115 18.0
Air (2) (6) 30Out
6' 5160 20° 40° 30° 225 Opt. Forced 4 1/2" 36 min. .42 3.36 3 50 In 3/4 115 18.5
NOTES:These refrigerated merchandisers have been designed for use in stores where temperatures and humidity are maintained at or below 75°F and 55%RH. Stores
are responsible for setting their cases appropriately in conditions which vary from the above. The number of defrosts and/or the duration may vary for cases
displaying products for which they were not designed. Italicized data indicates optional equipment.
FOR INQUIRES CALL (909) 590-4910 EXT. 2133
Air (3) 30Out
7
IGSSB-SHVSS-0302
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
ARE AND CLEANIN
CARE AND CLEANING
Long life and satisfactory performance of any equipment is
dependent upon the care it receives. To ensure long life,
proper sanitation and minimum maintenance costs, merchandisers should be thoroughly cleaned, all debris removed
and the interiors washed down, weekly.
Warning - Do Not use HOT water on COLD glass
surfaces. This can cause the glass to shatter and
could result in personal injury. Allow glass fronts,
ends and service doors to warm before applying
hot water.
Exterior Surfaces - The exterior surfaces must be cleaned
with a mild detergent and warm water to protect and
maintain their attractive finish. Never use abrasive
cleansers or scouring pads.
Front Glass - DO NOT use the front glass as a support
during cleaning. Removal of the glass is NOT recommended.
Interior Surfaces - The lower display decks are remov-
able by sliding open rear drawer and lifting them up and
out. The interior surfaces may be cleaned with most domestic detergents, ammonia based cleaners and sanitizing
solutions with no harm to the surface.
CAUTION: SHUT FAN OFF DURING CLEANING
IMPORTANT STEPS
1. For temperature settings, please see the Case
Specifications section in this book.
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.
4. At night, turn off case lights and cover the product
with a damp (not wet) cloth similar to cheese cloth
(etc.). This should be washed out in the morning and
kept in a walk-in box during the day—so that it is cool
and moist when covering the product.
5. Discharge air temperature should be approximately
26°F, with between 150-200 FPM air velocity. Do not
display product directly within the air discharge.
6. Clean Humidity system a minimum of every 90 days
for proper system operation.
8
CLEANING PRECAUTIONS
WHEN CLEANING:
Do Not Use High Pressure Hoses
Do Not Introduce Water Faster than Waste
Outlet can Drain
Never Use a Cleaning or Sanitizing Solution
that has an OIL BASE (these will dissolve the
butyl sealants) or 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)
DO NOT USE:
Rev. 0000
CASE CLEANING
• Abrasive cleansers and scouring pads, as these will mar
the finish.
DO:
• Remove the product and all loose debris to avoid
clogging the waste outlet.
• Thoroughly clean all surfaces with soap and hot water.
Do NOT use steam or high water pressure hoses
to wash the interior. These will destroy the merchan-
disers’ sealing causing leaks and poor performance.
• Rinse with hot water, but do NOT flood. Never introduce water faster than the waste outlet can remove it.
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.
• Mineral oil based solutions, as these will dissolve the
butyl sealants used in the construction of the merchandisers.
ELECTRICAL
ELECTRICAL PRECAUTIONS
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.
Note: Self-contained Models - Do NOT block the
vent openings on the rear closure panel. These allow
intake and exhaust air for the condensing unit. Vents only
appear on self-contained models.
ELECTRICAL
Self-Contained Model Installation - Medium tem-
perature merchandisers need only to be connected to a
120V / 60 Hz electrical supply. Low temperature merchandisers need to be connected to both a 120V / 60 Hz
and 220V / 60 Hz electrical supply.
• Care should be taken to minimize direct contact
between fan motors and cleaning or rinse water.
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
IGSSB-SHVSS-0302
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
W8200001
H:\WiringSchematics\NewWiringDiagrams\
495-01-... / 880...
Summit High Volume Self-Service Display
SHVSS-R 6'-S/C-115V Wiring
02.05.01
1
1
F40T8-SPX35
MagneTek
B-332i120RH
blue
blue
red
red
black
black
yellow
green
Pressure Safety
~115V - 1Ø - 60 H
z -20A
Compressor Motor
~115V - 3/4HP - 11A RLA
Start
Capacitor
Condensing Fan
black
yellow
8045-00~120V
#125-01-0710
P
ar
a
g
o
n
Ti
m
er
S
C
T
X
4
N
3
1
2
S
R
3
1
2
C
MOTOR
5
2
1
1
3
2
1
3
Control
Panel
J-BOX
red
black
yellow
black
T-Stat
Start
Capacitor
Run
Capacitor
red
blue
black
red
C
R
T
X
4
N
3
1
S
R
3
1
2
C
MOTOR
5
2
1
MagneTek
B-332i120RH
blue
blue
1
3
2
1
3
2
2
2
1
3
2
1
3
red
3 Pins male harness
red
red
Cap
LIGHTS
Cap
F40T8-SPX35
F40T8-SPX35
F40T8-SPX35
1
2
3
Crown Light - hard wiring
Shelves Lights
3 Pins male harness
3 Pins male harness
M
M
M
2 wires Female harness (3)
black
white
Evaporator
15A
L1 N
G
Sensing
bulb
Sensing
bulb
... ºF
white
blue
yellow
white
blue
ELECTRICAL SCHEMATICS
10
Rev. 0000
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
W8200002
H:\WiringSchematics\NewWiringDiagrams\
495-01-... / 880...
Summit High Volume Self-Service Display
SHVSS-R 6'-S/C-208/230V Wiring
02.05.01
1
1
F40T8-SPX35
MagneTek
B-332i120RH
blue
blue
black
12 green
Pressure Safety
~208/230V - 1Ø - 60 Hz -12 M
CA
C
o
m
pr
e
sso
r
~208/230V - 3/4HP - 6.7A RLA
Condensing
Fan
P
ar
a
g
o
n
Ti
m
er
T
X
4
N
3
1
2
S
R
3
5
2
1
1
3
2
1
3
J-P
a
n
el
J-BOX
12 black
T-Stat
red
T
N
1
1
2
C
MOTOR
MagneTek
B-332i120RH
blue
blue
1
3
2
1
3
2
2
2
1
3
2
1
3
red
3 Pins male harness
red
red
Cap
LIGHTS
Cap
F40T8-SPX35
F40T8-SPX35
F40T8-SPX35
1
2
3
Crown Light - hard wiring
Shelves Lights
3 Pins male harness
3 Pins male harness
M
M
M
2 wires Female harness (3)
12 black
12 white
Evaporator
L1 L2 N
G
Sensing
bulb
12orange
blue
12 white
brown
orange
b/w strps
8045-20~208V
#125-01-0715
blue
...ºF
Sensing
bulb
12 black
blue
yellow
black
orange
blue
orange
black
red
yellow
R
C
S
DPST
Motor Switch
yellow
External
Protector
black
black
External
Protector
Start
Capacitor
Run
Capacitor
11
IGSSB-SHVSS-0302
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
Hussmann for the installation of each individual type
refrigerator.
1.2 Refrigeration piping should be sized according to
Hussmann’s equipment 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
Hussmann’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 recommendations 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
APPENDIX C. – FIELD RECOMMENDATIONS
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
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
12
Rev. 0000
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 /airconditioning ducts, open doors, etc.)?
8. Is there exposure to direct sunlight?
8. Are display signs blocking or diverting airflow?
9. Are the coils of the refrigerator iced up?
10. Is the store ambient over 75°F, 55% RH as set forth in
ASHRAE Standard 72 and ASHRAE Standard 117?
11. Are the shelf positions, number, and size other than
recommended by Hussmann?
12. Is there an improper application or control system?
13. Is the evaporator fan motor/blade inoperative?
14. Is the defrost time excessive?
15. Is the defrost termination, thermostat (if used) set too
high?
16. Are the refrigerant controls incorrectly adjusted?
17. Is the air entering the condenser above design conditions? Are the condenser fins clear of dirt, dust, etc.?
18. Is there a shortage of refrigerant?
19. Has the equipment been modified to use replacements
for CFC-12, CFC-502 or other refrigerant? If so, have
the modifications been made in accordance with the
recommendations of the Hussmann equipment? Is the
refrigerator charged with the proper refrigerant and
lubricant? Does the system use the recommended
compressor?
APPENDIX D. – RECOMMENDATIONS TO USER -
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 compartments 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.
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IGSSB-SHVSS-0302
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 in-
stalled 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.
14
Rev. 0000
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
based upon 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 thirty-nine (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 equipment. 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.
Modular Coils are warranted for a total of five (5) years
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
15
IGSSB-SHVSS-0302
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:
16
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