McCall MCCFES-60 Service Manual

Equipment Stands

Service, Installation and Care Manual

Please read this manual completely before attempting to install or operate this equipment!
Notify carrier of damage! Inspect all components immediately. See page 2.

Warning

To assure proper operation a 2" airspace must be maintained between the bottom of any cooking equipment
and the top of this unit. Cooking equipment must have a barrier (i.e. bottom, drip pan) between its
heat source and the top of the equipment stand. Failure to comply with this could severely damage the
equipment stand and void all warranties.

IMPORTANT INFORMATION

READ BEFORE USE

PLEASE SAVE THESE INSTRUCTIONS!

July 2010

McCall Equipment Stands Service and Installation Manual

Contents Serial Number Location

Receiving And Inspecting ..........................................................2

Specifications .............................................................................3

Installation ............................................................................. 3-4

Operation ...................................................................................5

Pressure Control Settings ..........................................................6

Maximum Cooking Equipment Weight Capacity ........................6

Maintenance ........................................................................... 7-8

Wiring Diagrams ........................................................................9

Replacement Parts ...................................................................10

Condensing Unit Assemblies ............................................. 11-12

Evaporator Coil Assemblies .....................................................13

Drawer Assemblies ..................................................................14

Replacement Part Prints ..........................................................14

Standard Labor Guidelines .......................................................15

Warranties.......................................................................... 16-18

Notes .......................................................................................19

The serial number is located in the compressor housing.
The serial number tag shows the refrigerant used and the amount

of charge and amperage.
Always have the serial number of your unit available when calling

for parts and service.

©2010 McCall. All rights reserved. Reproduction without written permission is
prohibited.

Receiving And Inspecting The Equipment

Even though most equipment is shipped crated, care should be
taken during unloading so the equipment is not damaged while
being moved into the building.

1. Visually inspect the exterior of the package and skid or
container. Any damage should be noted and reported to the
delivering carrier immediately.

2. If damaged, open and inspect the contents with the carrier.

3. In the event that the exterior is not damaged, yet upon
opening, there is concealed damage to the equipment notify
the carrier. Notification should be made verbally as well as
in written form.

4. Request an inspection by the shipping company of the
damaged equipment. This should be done within 10 days
from receipt of the equipment.

5. Check the lower portion of the unit to be sure legs or casters
are not bent.

6. Also open the compressor compartment housing and
visually inspect the refrigeration package. Be sure lines are
secure and base is still intact.

7. Freight carriers can supply the necessary damage forms
upon request.

8. Retain all crating material until an inspection has been made
or waived.

Uncrating the Equipment

First cut and remove the banding from around the crate. Remove
the front of the crate material, use of some tools will be required.
If the unit is on legs remove the top of the crate as well and lift
the unit off the skid. If the unit is on casters it can be "rolled" off
the skid.

2

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McCall Equipment Stands Service and Installation Manual

WARNING

Specifications

Low-Profile Freezer Base Equipment Stands

Model 12x20 Pan

Capacity

MCCFES-60 4 (2) 32" 115/60/1 11.0 1/2 5-15P 418lbs/190kg 925 1776 160/12º/-16º

MCCFES-94 8 (4) 32" 115/60/1 16.0 3/4 5-20P 505lbs/229kg 1558 2713 160/19º/-22º

# Of Drawers Voltage/Hertz/

Phase

Amps H.P. Nema

Plug

Shipping Weight BTU

Load

BTU

System

Evap BTU/

TD/Temp

Low-Profile Refrigerator Base Equipment Stands

Model 12x20 Pan

Capacity

MCCRES-52 4 (2) 32" 115/60/1 8.0 1/5 5-15P 398lbs/181kg 461 1727 120/14º/23º

MCCRES-80 8 (4) 32" 115/60/1 10.0 1/4 5-15P 578lbs/262kg 726 2341 144/15º/22º

MCCRES-110 12 (6) 32" 115/60/1 10.0 1/4 5-15P 766lbs/347kg 1143 2341 144/15º/22º

# Of Drawers Voltage/Hertz/

Phase

Amps H.P. Nema

Plug

Shipping Weight BTU

Load

BTU

System

Evap BTU/

TD/Temp

Installation

Location

This unit is intended for indoor use only. Be sure the location
chosen has a floor strong enough to support the total weight
of the cabinet, cooking equipment and contents. Reinforce
the floor as necessary to provide for maximum loading, for
complete weight chart, please refer to page 6.

Good refrigeration is based on good air circulation inside and
out.

Inside cabinet: Do not pack refrigerator so full that air cannot
circulate.

Outside cabinet: Be sure that the unit has access to ample air
to and from the unit. If air flow is available to the rear of the
unit that will help dissipate exhaust air. In the event the unit
is attached to the wall mount brackets, it is important that air
flow is available to the compressor compartment. Allow air
flow to the bottom of the unit as well, avoid hot corners when
possible. Allowing for the proper air flow and ventilation to the
compressor compartment will extend the life of the compressor
as well as ensure proper operation.

Cooking Equipment: WARNING! To assure proper operation

a 2" airspace must be maintained between the
bottom of any cooking equipment and the top
of this unit. Cooking equipment must have a
barrier (i.e. bottom, drip pan) between its heat
source and the top of the equipment stand.
Failure to comply with this could severely
damage the equipment stand and void all
warranties.

Leveling

A level cabinet looks better and will perform better because
the drain pan will drain properly, the doors will line up with
the frames properly, and the cabinet will not be subject to
undue strain.

A unit on legs will have an adjustable bullet foot on each
leg, adjust each for a level unit. A unit on casters will not
be adjustable. Be sure the unit is on a level floor, make
necessary changes to the floor for proper level.

Lock all front casters to ensure the stability of the unit.

Wall bracket installation

A wall bracket kit is supplied to secure the equipment stand to
an interior wall.

The wall bracket must be installed properly and the

equipment stand firmly secured to it before
using this unit! Failure to observe this warning
may result in damage to the equipment and/or
injury to the operator! Never use the drawers
as steps!

Do not overload the drawers or drop or throw product into
the drawer pans.

To install the wall bracket, follow these instructions:

Place the threaded rod through the front and

1.
rear brackets in the compressor section (see
diagram #1). Thread the rod into the wall
bracket, making sure the longer bracket tabs
are above the height of the unit.

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3

McCall Equipment Stands Service and Installation Manual

CAUTION

Installation, continued

Diagram #1.

Installation

of wall

bracket kit

Tighten the rod until the bracket is held snug

2.
against the back of the unit.

Move the unit against the wall at the desired

3.
location.

Secure the wall mount bracket to the wall using

4.
the top two holes provided in the bracket tabs
exposed above the unit. The wall material must
be capable of supporting a minimum load of 300
pounds (136 kilograms) in the vertical direction.
All screws must be 1/4" diameter and be capable
of transferring the load from the bracket to the
wall.

Remove the threaded rod from the wall mount

5.
bracket and move the unit away from the wall,
leaving the bracket attached to the wall.

Secure the bracket to the wall using the remaining

6.
four holes.

Move the unit back into place and thread the rod

7.
back into the wall mount bracket.

The unit should now be secured to the wall.

8.
Test the mounting by pulling on the unit and
checking that all screws are tightened and the
unit is firmly in place. If the unit is secured,
you may now place other equipment on top
of the stand and use the unit as required.

Never place any equipment on top of this unit
without first installing the wall bracket as
shown above and ensuring that the equipment
is securely anchored and stable.

To remove the unit in order to clean behind

9.
it, first remove any equipment placed on top
of the stand. Then rotate the knob on the
threaded rod counter-clockwise to loosen
and remove the rod from the bracket.

Before removing any cooking equipment
(including cooking oils) from the
equipment stand, allow time for the
equipment to cool thoroughly. Use extreme
care in moving cooking equipment.

The threaded rod must be reinstalled and
tightened before returning the unit to service!

Some models are supplied on optional casters. These units
must also have the wall bracket installed during use. Equipment
stands have a standard retainer bracket installed on top.

Be sure all cooking equipment resting on the
equipment stand is properly anchored. Consult
the manufacturer’s instructions for the cooking
equipment to determine the proper mounting
technique. It is the owner’s responsibility to
securely anchor cooking equipment to the
equipment stand.

Plumbing

Equipment stands come standard with a condensate
evaporator. If the condensate evaporator fails, the unit’s
drain must have an outlet to an appropriate drainage area
or container.

Moisture collecting from improper drainage
can create a slippery surface on the floor
and a hazard to employees. It is the owner’s
responsibility to provide a container or outlet
for drainage.

Electrical connection

Refer to the amperage data on page 3, the serial tag, your
local code or the National Electrical Code to be sure the unit is
connected to the proper power source. A protected circuit of the
correct voltage and amperage must be run for connection of the
line cord, or permanent connection to the unit.

The on/off switch must be turned to OFF and
the unit disconnected from the power source
whenever performing service, maintenance
functions or cleaning the refrigerated area.
Under no circumstances is a self-contained
unit be operated without the louvered panel in
place.

4

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Operation: Refrigerated Base Equipment Stands

Drawer base equipment stands are designed and pre-set at
the factory to maintain a temperature of 36°F to 40°F (2°C to
4°C). A solar-powered digital thermometer is located on the
front of the unit to allow monitoring of the drawer housing
temperature.

The drawer housing temperature is controlled by a pressure
control located in the machine compartment. Continuous
opening and closing of the drawers will hamper the unit’s
ability to maintain optimum refrigeration temperature. Excess
weight on top of the unit will adversely affect the operation of
the drawers.

The cooling coil is coated in epoxy to provide long-lasting
service. However, storing all acidic items, such as peppers and
tomatoes with lids that are sealable and immediately wiping up

all spills of either acid or base items will greatly extend the life
of your unit.

Operation: Freezer Base Equipment Stands

McCall Equipment Stands Service and Installation Manual

Never stand on the unit or its drawers! They are
not designed to hold the weight of an adult, and
may collapse or unit may tip if misused in this
manner.

These units use HFC-404A refrigerant and have a
lock-out high pressure limiting device. Under severe
overloading conditions, in the event of a condenser
fan failure or a plugged or blocked condenser, this
device may shut down the refrigeration system.

Freezer base equipment stands are designed and pre-set at the
factory to maintain a temperature of 0°F to -5°F (-18°C to -21°C)
interior cabinet temperature at 100°F (38°C) ambient room
temperature. Self-contained units have a digital thermometer
installed in the removable louver. The digital thermometer for
remote units is located in the removable access panel.

Freezers use a Paragon time clock dial for automatic defrosting
of the evaporator coil. The time clock dial is accessible by
removing the larger plate of the electrical box located behind
the removable louver.

T

o Set Time of Day:

Turn the knob of the Paragon time clock dial in the center of the
inner (2 hour) dial and rotate it in a counter-clockwise direction.
This will rotate the outer dial. Continue turning until the correct
time of day on the outer dial lines up with the time pointer.

CAUTION: There is a risk of electrical shock when
removing of top panel or timer cover. Live electrical
parts may be exposed. Disconnect power supply
before servicing.

Operation of Paragon Timer:

The Paragon timer is preset at the factory to provide four defrosts
per day at 6:00 am, 12:00 pm, 6:00 pm and 12:00 midnight. To
defrost on the factory preset schedule the time must be set. If
it is necessary to change the number of defrosts due to unusual
operating conditions it can be accomplished by placing the pins in
the outer dial at the appropriate time of day that defrost initiation
is desired.

When the defrost control goes into defrost, power to the
condensing unit and evaporator fans is interrupted, and the
defrost heater is energized. The defrost heater warms the
evaporator coil thereby melting all frost accumulated during
the previous refrigeration cycle. Once all frost is eliminated, the
temperature of the coil continues to rise until it reaches 70°F

(27°C). When this temperature is sensed by the defrost limit
control, the defrost control switches to refrigeration mode.

If for any reason the timer remains in defrost for a period of
time greater than 40 minutes, a back-up defrost termination is
also provided.

This back-up is an integral part of the time clock and is set at
the factory at 40 minutes.

It can be changed in the field as follows: push down and rotate
pointer on inside (2 hour) dial until it is opposite desired time
period (in minutes).

Caution: Even under the most severe operating
conditions, it should not be necessary to set the
back-up time greater than 60 minutes. Consult
the factory if complete de-icing of the coil is not
accomplished within this time period.

Part # 2194151

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5

McCall Equipment Stands Service and Installation Manual

Pressure Control Part #2193927

Factory recommended low-pressure control settings are:

HFC-404A refrigerators: 85# cut-in and 65# cut-out to maintain
approximate interior temperature of 38°F. Differential setting of
20#.
HFC-404A freezers: 32# cut-in and 8# cut-out to maintain
approximate interior temperature of 0°F to 5°F. Differential setting
of 24#.

Pressure control settings are measured in pounds,
not fahrenheit.

Minor adjustments can be made to the pressure
control setting by turning the knob in a clockwise
direction for a colder temperature or counter
clockwise for a warmer temperature. In attempting
to adjust the pressure control, you can do
damage to your unit by accidentally adjusting the
differential. If you are uncertain of this procedure,
we strongly recommend that adjustments be
made by a qualified service agent. McCall is not
responsible for charges incurred while having the
pressure control adjusted.

Maximum Cooking Equipment Weight Capacity

Model Total Weight Unit Weight Total Drawer Capacity

MCCRES-52C 1000lbs/ 454kg 398lbs/ 181kg 150lbs/ 68kg 452lbs/ 205kg

MCCRES-80C 1500lbs/ 680kg 578lbs/ 262kg 300lbs/ 136kg 622lbs/ 282kg

MCCRES-110C 1800lbs/ 816kg 766lbs/ 347kg 450lbs/ 204kg 584lbs/ 265kg

MCCFES-60C 1500lbs/ 680kg 418lbs/ 190kg 150lbs/ 68kg 932lbs/ 423kg
MCCFES-94C 1500lbs/ 680kg 500lbs/ 227kg 300lbs/ 136kg 700lbs/ 318kg

Max Cooking Equipment

Weight

6

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