Multiplex 175A04 Service Manual
Beermaster
™
Refrigeration Units
Technician’s
Handbook
This manual is updated as new information and models
are released. Visit our website for the latest manual.
America’s Quality Choice in Refrigeration
Part Number STH13 9/10
www.manitowocfsg.com
Safety Notices
!
Warning
!
Caution
Important
As you work on Manitowoc equipment, be sure to pay
close attention to the safety notices in this handbook.
Disregarding the notices may lead to serious injury
and/or damage to the equipment.
Throughout this handbook, you will see the following
types of safety notices:
Text in a Warning box alerts you to a potential
personal injury situation. Be sure to read the
Warning statement before proceeding, and work
carefully.
Text in a Caution box alerts you to a situation in
which you could damage the equipment. Be sure
to read the Caution statement before proceeding,
and work carefully.
Procedural Notices
As you work on Manitowoc equipment, be sure to read
the procedural notices in this handbook. These notices
supply helpful information which may assist you as
you work.
Throughout this handbook, you will see the following
types of procedural notices:
Text in an Important box provides you with
information that may help you perform a
procedure more efficiently. Disregarding this
information will not cause damage or injury, but it
may slow you down as you work.
NOTE: T ext set off as a Note provides you with simple,
!
Caution
Important
! Warning
We reserve the right to make product
improvements at any time. S pecifications and
design are subject to change without notice.
but useful, extra information about the procedure you
are performing.
Read These Before Proceeding:
Proper installation, care and maintenance are
essential for maximum performance and troublefree operation of your Manitowoc equipment. If
you encounter problems not covered by this
handbook, do not proceed, contact Manitowoc
Foodservice Group. We will be happy to provide
assistance.
Routine adjustments and maintenance
procedures outlined in this handbook are not
covered by the warranty.
PERSONAL INJURY POTENTIAL
Do not operate equipment that has been
misused, abused, neglected, damaged, or
altered/modified from that of original
manufactured specifications.
Table of Contents
General Information
Model Numbers . . . . . . . . . . . . . . . . . . . . . . . 9
How to Read a Model Number . . . . . . . . . . . . . 9
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . 10
Special Applications . . . . . . . . . . . . . . . . . . . . 10
Model/Serial Number Location . . . . . . . . . . . . . 10
Warranty Information . . . . . . . . . . . . . . . . . . . 11
Complete System Overview . . . . . . . . . . . . . . . 12
Multiplex Beermaster™ Beer Dispensing System 18
Installation
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Dimensions and Clearances — All Models . . . . . 23
Safe Installation Do’s and Don’ts . . . . . . . . . . . 26
Location Requirements . . . . . . . . . . . . . . . . . . 28
Installer Instructions . . . . . . . . . . . . . . . . . . . . 30
Electrical . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Conduit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Balancing the System . . . . . . . . . . . . . . . . . . . 48
Beermaster Wine Dispensing Kit . . . . . . . . . . . 54
Aeroquip Connection . . . . . . . . . . . . . . . . . . . 58
Condenser and Pre-charged Lines Installation . . 58
Preparing Glycol . . . . . . . . . . . . . . . . . . . . . . 66
Additional Glycol Circulating Pump and Motor Kit 68
Beermaster Dispensing Towers . . . . . . . . . . . . 72
High Pressure CO2 Regulator (00211500) . . . . . . 73
Dual Secondary Regulator Kit (00211400) . . . . . 75
Beermaster Blenders . . . . . . . . . . . . . . . . . . . 78
Beermaster Low CO2 Alarm Kit . . . . . . . . . . . . 79
Component Identification
Typical System . . . . . . . . . . . . . . . . . . . . . . . 81
Compressor . . . . . . . . . . . . . . . . . . . . . . . . . 82
Condenser . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Cap Tube or Expansion Valve . . . . . . . . . . . . . 84
Evaporator Coil . . . . . . . . . . . . . . . . . . . . . . . 85
Glycol Bath . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Agitator . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Circulating Pump/Motor . . . . . . . . . . . . . . . . . 88
Glycol Bath Strainer . . . . . . . . . . . . . . . . . . . . 89
Conduit . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Part Number STH13 9/10 5
John Guest Fittings
Restriction Line . . . . . . . . . . . . . . . . . . . . . . .92
Dispensing Faucet . . . . . . . . . . . . . . . . . . . . .93
Heat Exchanger . . . . . . . . . . . . . . . . . . . . . . .94
High Pressure Regulator . . . . . . . . . . . . . . . . .95
Secondary Regulator . . . . . . . . . . . . . . . . . . . .96
Tavern Head . . . . . . . . . . . . . . . . . . . . . . . . .97
Keg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98
Wall Bracket . . . . . . . . . . . . . . . . . . . . . . . . . .99
Blender . . . . . . . . . . . . . . . . . . . . . . . . . . . . .100
Low CO2 Alarm . . . . . . . . . . . . . . . . . . . . . . .101
. . . . . . . . . . . . . . . . . . . . .91
Maintenance
Major Components . . . . . . . . . . . . . . . . . . . . .103
Scheduled Frequency . . . . . . . . . . . . . . . . . . .105
Shipping, Storage and Relocation . . . . . . . . . . .106
Operation
How the Multiplex Works . . . . . . . . . . . . . . . . .107
Start-up . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107
Sequence of Operation . . . . . . . . . . . . . . . . . . .109
Equipment Setup and Close Procedure . . . . . . .116
Troubleshooting
Foreword . . . . . . . . . . . . . . . . . . . . . . . . . . . .119
Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . .121
ETC Error Codes . . . . . . . . . . . . . . . . . . . . . . .124
ERC Error Notes . . . . . . . . . . . . . . . . . . . . . . .125
Component Check Procedures
Head Pressure Control Valve . . . . . . . . . . . . . .137
Charging Multiplex Remote Refrigeration Unit . . .139
Compressor & Remote Condenser . . . . . . . . . .140
Agitator Condenser . . . . . . . . . . . . . . . . . . . . .141
Carbonation System A or B . . . . . . . . . . . . . . . .142
Circulation System A or B . . . . . . . . . . . . . . . . .143
ERC Control Board, Keypad & Display . . . . . . . .144
Programming / Auto Set . . . . . . . . . . . . . . . . . .145
ERC Component (Output) Connector Layout . . . .146
ERC Sensor (Input) Connector Layout . . . . . . . .146
Component Specifications
Specifications . . . . . . . . . . . . . . . . . . . . . . . . .147
Electrical . . . . . . . . . . . . . . . . . . . . . . . . . . . .149
6 Part Number STH13 9/10
Charts
Conduit Specification Chart . . . . . . . . . . . . . . . 151
Natural Keg Pressures Chart . . . . . . . . . . . . . . 152
System Calculators . . . . . . . . . . . . . . . . . . . . 153
Diagrams
Circuit Diagrams . . . . . . . . . . . . . . . . . . . . . . 159
Wiring Diagrams . . . . . . . . . . . . . . . . . . . . . . 162
Part Number STH13 9/10 7
8 Part Number STH13 9/10
General Information
04 - R404a refrigerant
Model Prefix
Model Base
300 A 04
A - Air-cooled
AX - Air-cooled, international
R - Remote
RX - Remote, international
W - Water-cooled
WX - Water-cooled, international
Condenser
Type
300 - 1 hp
450 - 2.2 hp
Model Numbers
This manual covers the following models:
(A) Air Cooled (W) Water Cooled
75A04 75W04 75R04
75AX04 75WX04 75RX04
175A04 175W04 175R04
175AX04 175WX04 175RX04
300A04 300W04 300R04
300AX04 300WX04 300RX04
450A04 450W04 450R04
450AX04 450WX04 450RX04
How to Read a Model Number
(R) Remote
cooled
Part Number STH13 9/10 9
Accessories
! Warning
! Warning
Depending on store type and location, various optional
equipment may be added to this system. Install and
connect any optional equipment in the desired location
according to the installation instructions provided with
these kits/equipment.
Special Applications
ATTENTION: MARINE INSTALLATIONS
This unit is for use on vessels over 66 ft (20 m) in
length. This unit must not be installed in the
engine space of a gasoline-powered ship.
NOTE: This unit must be secured to the vessel during
installation. Models with part numbers beginning with
the letters TO are NOT marine listed.
OUTDOOR APPLICATIONS
TO Multiplex Beverage Recirculating units are
approved and listed by Underwriters Laboratories
(UL). However they are not UL approved for weather
exposure applications. These units must be installed in
areas where adequate protection from the elements is
provided, all other models are ETL listed.
Personal Injury Potential
Do not operate equipment that has been misuse d,
abused, neglected, damaged, or altered/modified
from that of original manufactured specifications.
Model/Serial Number Location
These numbers are required when requesting
information from your local Manitowoc Distributor,
service representative, or Manitowoc Foodservice.
The model and serial number are listed on the
OWNER WARRANTY REGISTRATION CARD. They
are also listed on the MODEL/SERIAL NUMBER
DECAL affixed to the unit.
10 Part Number STH13 9/10
Warranty Information
Consult your local distributor for terms and conditions
of your warranty. Your warranty specifically excludes
all beverage valve brixing, general adjustments,
cleaning, accessories and related servicing.
Your warranty card must be returned to activate the
warranty on this equipment. If a warranty card is not
returned, the warranty period can begin when the
equipment leaves the factory.
No equipment may be returned without a written
Return Materials Authorization (RMA). Equipment
returned without an RMA will be refused at the dock
and returned to the sender at the sender’s expense.
Please contact your local distributor for return
procedures.
Part Number STH13 9/10 11
Complete System Overview
BEER PROPERTIES
General Information
The object of every establishment serving draught
beer is to deliver the same high quality of beer to the
customer that is delivered to it by the beer distributor.
Unfortunately, this objective may be more difficult to
achieve than the vendor or proprietor realizes,
especially if he is not thoroughly familiar with the
relationships that exist between temperature,
pressure, and beer delivery systems, all of which have
a major effect on the quality of the beer delivered to
the customer. A brief discussion of these factors may
prove helpful in understanding why a problem exists
and what corrective action is required.
Beer is a unique liquid; no two barrels (even of the
same brand) are exactly alike. There are large
variations between brands. Chemically speaking, beer
is a “supersaturated” liquid. Simply stated, beer
contains excess carbon dioxide (CO2) which
dissipates or “out gasses” if allowed to stand in an
open container for a period of time. If this were to
happen, the beer would go “flat”. The presence of CO
gives beer its effervescent quality and distinct flavor.
There are several factors that affect the level of
carbonation, and therefore the quality and flavor of the
beer that is delivered to the customer.
Pressure
Beer is pressurized in the keg by the brewer to his
exact specifications, which ar e op ti mized for the best
possible flavor. For example, under pressurized beer
will taste flat and over pressurized beer will taste bitter.
It therefore follows that the vendor must carefully
balance his system to the beer specifications of the
brewer in order to dispense the beer with the best
possible flavor to his customers. Failure to do so can
result in poor tasting or foamy beer. This is why it is
strongly recommended that each keg or beer supply
be regulated by its own pressure regulator.
The optimum pressure for most domestic beer,
dispensed at normal temperatures and at sea level, is
12 to 14 pounds per square inch (psi) keg pressure.
2
12 Part Number STH13 9/10
Some domestic beers require slightly higher pressure
and some imported beers require lower pressure,
which explains the need for separate pressure
regulators for each brand. This information is readily
available from the beer distributor. Areas with higher
elevations will require higher keg pressure, specifically
one psi for each 2,000 ft (609.6 m) elevation above
sea level. This increase in keg pressure is necessary
to retain the correct carbonation level in the beer itself,
since the carbonation level is a function of the
“absolute pressure” and not the difference in pressure
between keg and atmospheric (which is the pressure
maintained by the pressure regulator on the beer
system).
The applied CO
forcing the beer from the keg through the beer lines
pressure is also the vehicle for
2
and into the glass at the dispensing point. Many
operators mistakenly believe that this is the only
function, or at least the major function, of the applied
pressure, and therefore the pressure m ay be
decreased or increased at will to facilitate a desired
dispensing rate (flow rate). Because of the effects on
the carbonation level of the beer, and therefore the
quality of the beer itself, the pressure must not be
changed to achieve a desired change in the flow rate.
The only acceptable method for adjusting the flow rate
is by changing the amount of the restriction or “drag” in
the system with respect to the flowing beer. The
amount of additional restriction may be adjusted by
adding or removing lengths of the main beer lines, or
adding or removing shorter portions of smaller sized
tubing (choker lines) to the beer lines.
Part Number STH13 9/10 13
In some beer systems the walk-in cooler or storage
room is located remotely and on different levels from
the dispensing points. Under these conditions, even
with large size beer lines it is often not feasible to
dispense beer at an adequate flow rate with normal
keg pressures since the drag, or resistance of the
lines, as well as vertical lift that may be required can
be sufficient to reduce the flow greatly at these
standard pressures. In these cases it is often
necessary to pressurize the keg as much as two or
three times the normal keg pressure in order to
provide an acceptable flow rate at the dispensing
point. This type of system is commonly known as a
“long draw” or “remote” system. Manufacturers of
these systems recommend using a blend of gasses or
beer pumps (usually a mixture of CO
and nitrogen) to pressurize the system without over
and air or CO2
2
carbonating the beer. The refrigerated chamber
containing the kegs can be located more than 450 ft
(91.4 m) away from the serving location using these
long draw techniques.
Natural Keg Pressures at Sea Level (Pounds/ Square inch)
Brewing
Company
Anheuser Busch 11 12 13 14
Adolph Coors
(requires 1/4"
Ported Shanks)
Miller 12.5 13.5 14.5 15.5
Schlitz/Stroh’s 12 13 14 15
Add 1 psi to adjust for altitude for every 2,000 ft above sea level.
An additional 1 psi may be required for “Light” beers.
Cooler Temperature
36°F 38°F 40°F 42°F
14.5 15.5 16.5 17.5
14 Part Number STH13 9/10
TEMPERATURE
26 ft (7.9 m)
T o tal Conduit Length:
50 ft (15.2 m)
Altitude:
1,000 ft (304.8 m)
Walk-in Cooler
38°F
(3.3°C)
8 ft
(2.4 m)
8 ft
(2.4 m)
5 ft
(1.5 m)
4 ft
(1.2 m)
The effects of temperature are manifested in several
ways. The temperature itself is very significant. A
temperature between 36°F (2.2°C) and 38°F (3.3°C)
gives the best dispensing results, and is generally
favored by most people as providing the best taste. If
the beer is cooled below 36°F (2.2°C), more CO
absorbed and a greater tendency to out gas may
occur when the beer is released to atmospheric
pressure by dispensing, thereby producing more foam.
The greater absorption of CO2 also imparts a slightly
more bitter taste to the beer, which is objectionable to
most beer drinkers.
Above 38°F (3.3°C) the CO
a higher energy level and can escape more easily.
contained in the beer is at
2
Therefore out gassing and foaming can occur more
readily. This energy level continues to increase at
higher temperatures, resulting in a rapid increase in
the beer’s tendency to foam.
An increase in temperature in the beer lines or the
faucet itself can result in “fracturing” (out gassing)
when the beer is dispensed. This generally occurs
when un-refrigerated beer lines extend outside of the
beer cooler and the ambient temperature surrounding
the lines is at a higher temperature than the cooler
itself. This can also occur in the beer “tower” at which
the faucets are connected when an insufficient amount
of coolant is circulated in the tower. The general result
is that the first glass dispensed after a delay of several
minutes will experience significant fracturing, resulting
is
2
Part Number STH13 9/10 15
in a larger head of foam. To maintain the correct
temperature in the tower, care must be taken to ensure
that a sufficient amoun t of coolant is delivered to this
area.
THE TEMPERATURE/PRESSURE COMBINATION
Since carbonation of the beer is related to both
pressure and temperature, it is important to
understand this relationship in order to assure that the
highest quality beer product is delivered to the
customer. Higher than normal temperatures require
higher than normal pressures in order to maintain
carbonation. Specifically, in order to maintain proper
carbonation, the CO
when there is an increase in the beer temperature. For
pressure must be increased
2
example, a typical American beer that would be
properly carbonated at 12 psi (0.8 bar) at a
temperature of 38°F (3.3°C) would require an increase
in pressure to maintain the same level of carbonation
at a temperature of 39°F (4.2°C). Conversely, lowering
the temperature requires a corresponding decrease in
CO
pressure to prevent over-carbonation. In actual
2
practice pure CO
16.5 psi (1.1 bar) (at sea level) should be avoided at
pressures above approximately
2
normal temperature (36°F [2.2°C] to 38°F [3.3°C]) to
avoid an unacceptable level of over carbonation which
leads to foaming problems. When the pressures
above this level are required for good dispensing, the
operator should switch to a blend of CO
for pressurization or beer pumps.
and nitrogen
2
The beer faucet itself is surrounded by normal ambient
room air and will warm slightly over a period of several
minutes. Since a small amount of beer is trapped
behind the faucet, there is a likelihood that this small
amount of beer will also warm slightly. The result will
be that this trapped beer will fracture and produce
foam on the first beer dispensed after an extended idle
time. When all of the slightly warmed beer has been
depleted from the faucet and the beer line, subsequent
beers drawn immediately following the first should
produce about the same amount of foam or head, but
less than the first beer.
In long draw or remote systems as described above, it
is essential to refrigerate the beer lines throughout
16 Part Number STH13 9/10
their entire length at about the same temperature as
the beer in the cooler. Most manufacturers of these
systems agree that it is not possible to adequately
refrigerate these lines using cold air over distances
greater than about 15 ft (4.6 m). Therefore, these
systems utilize a liquid refrigerant line continuously
cycling propylene glycol at a temperature below 30°F
(-1.1°C) (or other suitable liquid coolant) in physical
contact with beer lines and with the overall assembly
contained in a flexible, insulated housing. These
systems, when properly designed and installed,
generally offer the best and most consistent draught
beer product. On the other hand, an improperly
designed, installed, or maintained system (even a
rough or damaged gasket) can produce “shots” of
foam, continuous foam, or continuously warm and
therefore, foamy beer.
NOTE: A properly designed, installed, and maintained
draught dispensing system should deliver beer at 1.75
to 2.0 ounces per second. The beer should be
dispensed at 38°F (3.3°C) or less. The beer should
flow in a solid, clear column smoothly (neither falling or
pushing) from the faucet to the glass.
Part Number STH13 9/10 17
Multiplex Beermaster™ Beer Dispensing System
The beer keg is kept in a refrigerated cooler at the proper
temperature for dispensing. The pressure system
supplies pressurized gas to the kegs at a specific
pressure for each keg, this pressure is determined by the
installer taking into consideration the distance, vertical
rise and fall of the conduit (insulated bundle of tubing),
along with the natural pressure in the keg. The beer is
pushed through the lines in the conduit from the cooler to
the dispensing valve. T o maintain the cold temperature in
the conduit the refrigeration system uses the Multiplex
Beermaster™ refrigeration unit which chills a glycol bath.
This glycol, which is adjusted to below 30°F (-1.11°C), is
circulated through the conduit up to the dispensing faucet
and back where it is re-chilled in the bath. These chilled
glycol lines are touching the beer lines in the conduit,
maintaining the cold temperature of the beer. The beer is
then brought up to the dispensing system where the
conduit tubing is restricted down to a smaller diameter
tube of a length, calculated by the installer, that’s
designed to give a 1.75 ounce per second flow of a
perfectly dispensed beer.
18 Part Number STH13 9/10
PRESSURE SYSTEM
The pressure system supplies the pressurized gas to
the kegs at a specific pressure for each keg. This
consists of a high pressure regulator to reduce the
CO
or mixed gas pressure from the high pressure
2
cylinder to 40 psi (2.8 bar). This gas is fed to the
secondary regulators to beer pumps or the optional
blender which may nitrogen with the CO
reduce the chance of providing extra carbonation to
to help
2
the beer. The secondary regulators are adjusted to the
installer calculated pressure, calculated for each keg.
This pressure is calculated to push the beer through
the conduit to the dispensing faucets and flow at a
desired 1.75 oz per second flow rate.
Part Number STH13 9/10 19
REFRIGERATION SYSTEM
The refrigeration system consists of the Multiplex
Beermaster™ refrigeration unit which chills a food
grade glycol to below 30°F (-1.11°C). This glycol is
circulated through an insulated bundle of tubing
(conduit) by a 70 GPH circulating pump and returned
to the refrigeration unit for re-chilling. This very cold
glycol is continually circulating through independent
lines in the conduit. The beer lines (which are also in
the conduit) are in contact with the glycol lines which
will maintain the temperature of the beer. This ensures
that the product is dispensed at the beer cooler
temperature. The refrigeration compressor will cycle
ON and OFF as needed to maintain the consistent
temperature of glycol. Each size of Beermaster™
Refrigeration Unit is rated for a maximum total conduit
length to keep the beer dispensing at a consistently
cold temperature, maintaining the proper temperature
and taste of the beer.
20 Part Number STH13 9/10
DISPENSING SYSTEM
The dispensing system consists of one of the many
different styles and sizes of dispensing towers which
can have any number of dispensing faucets used to
dispense the beer into the glass, mug or pitcher. As
the beer comes out of the conduit it must be adjusted
to give a maximum 2 oz per second flow rate to reduce
the chance of foaming and to dispense a proper glass
of beer. The proper way to adjust the flow rate of the
beer is to reduce the diameter of the tubing, using an
installer calculated length, of 3/16" diameter restrictor
tubing. The beer then flows through an aluminum or
stainless steel heat exchanger, that is kept in contact
with the very cold glycol lines, to maintain the cold
temperature all the way to the dispensing faucet and
into the glass.
Part Number STH13 9/10 21
BALANCING THE SYSTEM
Keg Temperature/Pressure
Applied Keg Pressure
Tubing Resistance
Tubing Lift/Fall
Length of Restrictor Line
To keep the proper amount of carbon dioxide gas in
solution in the beer to maintain the proper taste
throughout the life of the keg, the system must have
the proper balance of temperature, applied pressure to
the keg and rate of flow at the faucet.
The installer must calculate, taking into consideration
the static resistance in the conduit (amount of vertical
rise and fall) as well as frictional resistance (the length
of the conduit itself), the internal pressure of the keg
according to the Brewmaster, the altitude at the
location as well as the temperature of the beer in the
cooler. The object is to dispense the beer as fast as
possible (2 oz per second) with the proper gas
pressure (CO
adjusted so it will not change the carbonation or taste
or mixed gas) applied to the keg and
2
of the beer. The installer must determine the proper
pressure applied to the keg as well as the length of the
restrictor attached to the dispensing faucet giving a
consistent properly dispensed beer.
22 Part Number STH13 9/10
Installation
Wall
6" (15.2 cm)
Diameter Chase
minimum
Air
Flow
Control
Switches
18"
(45.7 cm)
minimum
J
Electrical
Junction Box
6" (15.2 cm) minimum
12"
(30.5 cm)
minimum
Wall
Wall
Top View
Side View
P
Wall
Electrical
Junction Box
Incoming
Water Line
Incoming CO
2
Supply Line
Incoming Syrup
Supply Lines
Drain Plug
D
General
• Refrigeration units require a stand or 6" (15.2 cm)
legs. Refrigeration unit cannot be placed directly
on floor.
• Conduit can be run through floor or ceiling chase.
Dimensions and Clearances — All Models
Part Number STH13 9/10 23
Front View
W
Ceiling
Wall
18" (45.7 cm)
minimum
I
H
CO2 Regulator
Panel (Optional)
N
Drain Plug
Wall
Conduit to
Dispensing
Towers
24 Part Number STH13 9/10
Model W D H
I
(with stand)
JNP
75 27-3/4"
(70.5 cm)
16-1/4"
(41.3 cm)
18-3/4"
(47.7 cm)
— — 19-3/4"
(50.2 cm)
5-1/2"
(14.0 cm)
150 36-1/4"
(92.1 cm)
19-1/2"
(49.5 cm)
21-1/2"
(54.6 cm)
—11"
(28 cm)
5"
(12.7 cm)
9"
(22.9 cm)
300 39-3/4"
(101 cm)
24-3/4"
(62.9 cm)
28-1/4"
(72.4 cm)
60-3/4"
(154.3 cm)
11"
(28 cm)
6"
(15.2 cm)
12"
(30.5 cm)
450 42-1/4"
(107.3 cm)
28-1/4"
(71.8 cm)
32-1/4"
(81.9 cm)
66-3/4"
(169.5 cm)
11"
(28 cm)
8-1/2"
(21.6 cm)
14"
(35.6 cm)
Part Number STH13 9/10 25
REMOTE CONDENSER
!
Warning
OPTIONAL
38.00" (96.52 cm)
34.00" (86.36 cm)
30.00" (76.20 cm)
29.50"
(74.93 cm)
29.16"
(74.06 cm)
6.00"
(15.24 cm)
3.50"
(8.89 cm)
4.00"
(10.16 cm)
14.62"
(37.13 cm)
6.50"
(16.51 cm)
OPTIONAL
20.00" (50.80 cm)
16.00" (40.64 cm)
12.00" (30.48 cm)
1.50"
(3.81 cm)
27.94"
(70.97 cm)
Safe Installation Do’s and Don’ts
Read the following warnings before beginning an
installation. Failure to do so may result in
possible death or serious injury.
• DO adhere to all National and Local Plumbing and
Electrical Safety Codes.
• DO turn OFF incoming electrical service switches
when servicing, installing, or repairing equipment.
• DO check that all flare fittings are tight. This check
must be performed with a wrench to ensure a
quality seal.
• DO inspect pressure on regulators before starting
up equipment.
• DO protect eyes when working around
refrigerants.
26 Part Number STH13 9/10
• DO use caution when handling metal surface
edges of all equipment.
• DO handle CO
Secure cylinders properly against abrasion.
cylinders and gauges with care.
2
• DO store CO2 cylinder(s) in well ventilated areas.
• DO NOT exhaust CO2 gas (example: syrup pump)
into an enclosed area, including all types of walk-in
coolers, cellars, and closets.
• DO NOT throw or drop a CO
cylinder(s) in an upright position with a chain.
cylinder. Secure the
2
• DO NOT connect the CO2 cylinder(s) directly to
the product container. Doing so will result in an
explosion causing possible death or injury. It is
best to connect the CO
regulator(s).
• DO NOT store CO
above 125°F (51.7°C) near furnaces, radiator or
cylinder(s) to a
2
cylinders in temperature
2
sources of heat.
• DO NOT release CO
gas from old cylinder.
2
• DO NOT touch refrigeration lines inside units;
some may exceed temperatures of 200°F
(93.3°C).
NOTE: All utility connections and fixtures must be
sized, installed, and maintained in accordance with
Federal, State, and Local codes.
Part Number STH13 9/10 27
Location Requirements
!
Warning
Select a location for the refrigeration unit that meets
the requirements of the building plans, local codes,
and personnel. The unit must be positioned for free
airflow as well as for future service. The following
requirements must be met:
• Beverage quality CO
with a minimum 3/8" (.96 cm) line
NOTE: Refer to serial plate on front of refrigeration
unit for voltage and amperage specifications. Make all
electrical connections at the junction box located at the
top rear of unit. Optional equipment may require
additional power supplies.
gas (bulk or bottled supply)
2
Carbon Dioxide (CO2) displaces oxygen.
Exposure to a high concentration of CO
causes tremors, which are followed rapidly by
loss of consciousness and suffocation. If a CO
gas leak is suspected, particularly in a small area,
gas
2
2
immediately ventilate the area before repairing
the leak. CO
installed in an enclosed space. An enclosed
lines and pumps must not be
2
space can be a cooler or small room or closet.
This may include convenience stores with glass
door self serve coolers. If you suspect CO2 may
build up in an area, venting of the BIB pumps
and/or CO
28 Part Number STH13 9/10
monitors must be utilized.
2
KITCHEN EQUIPMENT INSTALLER REPRESENTATIVE RESPONSIBILITIES
Prior to scheduling Multiplex Equipment
installer, the following steps listed below
must be completed:
1. Electrical power supply meeting the requirements
for the unit to be installed. (See the specification
in this section or refer to the unit’s serial plate).
Gas (bulk or bottled supply); minimum 3/8"
2. CO
2
line.
3. A 120 VAC, 3-wire, 1 Phase, 60 Hz dual wall
receptacle for optional electrical equipment
(domestic only).
NOTE: Do not schedule the authorized Multiplex
Equipment Installer until all of the above have been
completed. It will only result in charge-backs to you for
the unnecessary trips.
REQUIREMENTS FOR REFRIGERATION UNITS
• Conduit can be run through floor or ceiling chase.
• 60°F (15.6°C) minimum and 105°F (40.5°C)
maximum operating ambient conditions.
• For indoor installation only.
• Beer supply can be located on stand or floor in a
walk-in adjacent to refrigeration unit.
Part Number STH13 9/10 29
Installer Instructions
!
Warning
AMBIENT LOCATION REQUIREMENT
This equipment is rated for indoor use only. It will not
operate in sub-freezing temperature. In a situation
when temperatures drop below freezing, the
equipment must be turned off immediately and
properly winterized. Contact the manufacturer for
winterization process.
Electrical
GENERAL
All wiring must conform to local, state and
national codes.
MINIMUM CIRCUIT AMPACITY
The minimum circuit ampacity is used to help select
the wire size of the electrical supply. (Minimum circuit
ampacity is not the beverage/ice machine’s running
amp load.) The wire size (or gauge) is also dependent
upon location, materials used, length of run, etc., so it
must be determined by a qualified electrician. See
Specifications section.
30 Part Number STH13 9/10