Norlake ALL MODELS Installation Manual

SANDWICH PREPARATION TABLES

Installation, Operation and

Maintenance Instructions

INSPECTION

When the equipment is received, all items should be carefully checked against the bill of lading to
insure all crates and cartons have been received. All units should be inspected for concealed
damage by uncrating the units immediately. If any damage is found, it should be reported to the
carrier at once, and a claim should be filed with the carrier. This equipment has been inspected and
tested in the Manufacturing Facility and has been crated in accordance with transportation rules
and guidelines. Manufacturer is not responsible for freight loss or damage.

INSTALLATION

GENERAL

After the unit crate and base have been removed, locate the legs or casters found in the interior of
the cabinet. Attach the legs or casters to the unit base by screwing them into the same threaded
fittings that were used to secure the crate base to the cabinet. Insure that they are screwed all the
way into the base of the cabinet.

If for some reason the doors are out of alignment on the cabinet, the doors can be adjusted.
Opening the door(s) and loosening the screws that hold both the top and bottom hinges to the
cabinet can accomplish this. After adjusting the door so that it is aligned correctly, tighten the
screws to securely hold the hinges in place.

LOCATION

The refrigeration system located at the bottom of the cabinet requires free air access for proper
operation. The cabinet may be enclosed on three sides; however, there must be a minimum four­inch clearance from the bottom of the cabinet to the floor. This model cannot be operated without
the legs or casters in place, and the bottom of the cabinet cannot be enclosed. The cabinet should
also be leveled when it is placed in its permanent location.

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ELECTRICAL

Check the proposed outlet to be used to insure that the voltage, phase, and current carrying
capacity of the circuit from the electrical panel correspond to the requirements of the cabinet.
NEVER use an extension cord to wire any unit. All inter wiring between the electrical panel and the
unit must be done in accordance with the National Electric Code and all state and local codes.
Refer to the Electrical Data below and the Serial Tag for all pertinent electrical information.

Observe all Warning Labels. Disconnect power supply to eliminate injury from electrical
shock or moving parts when servicing equipment.

GENERAL OPERATION

This Sandwich Preparation Table employs a unit cooler evaporator located inside the cabinet as the
heat-removing source. Through the refrigeration process, heat is captured in the evaporator,
transferred to the condensing unit located at the bottom of the cabinet, and expelled to the
surrounding outside air. It is extremely important to maintain the minimum four-inch clearance from
the bottom of the cabinet to the floor for the refrigeration process to function properly. Legs or
casters must be installed for proper operation.

During operation, frost will periodically form on the coil surface. Each time the refrigeration
compressor cycles to the "OFF" position; the evaporator and condenser fans will continue to run.
This will tend to keep the interior of the cabinet at a constant temperature and at the same time
remove any frost build up on the unit by circulating the inside air over the coil. The water produced
will collect in the unit cooler drain pan and travel down a drain tube to the condenser drain pan
where the water will vaporize back into the air.

The refrigeration system is designed to provide a 38°F temperature. The system employs a
"constant cut-in" control. This device accomplishes control of the interior by sensing the evaporator
coil. Since the control features a non-adjustable "cut-in" temperature of 40°F, and the sensor tube
is embedded in the fins of the evaporator coil, nuisance coil icing is eliminated by not permitting
compressor start up until the coil reaches 40°F. Adjusting the control knob on this system will
adjust the "cut-out" temperature only. The control knob on the refrigerator is located on the unit
cooler front panel.

Note: The seven cubic foot model utilizes one temperature control, located on the unit cooler, for
both the internal cabinet and pan area temperatures.

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PAN AREA

The switch for the pan area (not available on the seven cubic foot models) is located on the front
of the cabinet top. This switch controls the pan area only and should be in the "OFF" position
when the pan area is not in use. The temperature control for the pan area is located adjacent to
the switch and is factory set. The control is designed to maintain product temperature between
33°F and 41°F in ambient conditions between 70°F and 86°F. Should an adjustment be necessary,
carefully remove the plug button with a screwdriver. Use a screwdriver to adjust the control by
turning it no more than 1/2 setting on the scale, i.e. from 4 to 4-1/2. Allow the pan area temperature
one day to respond to the adjustment.

Product should not be stored in the pan area overnight. Product may freeze if left in the pan
area for more than four hours or if lids are closed.

GENERAL MAINTENANCE

PERIODIC CLEANING

Beginning with the initial installation, the interior surfaces of the cabinet should be periodically
wiped down with a solution of warm water and baking soda. This solution will remove any odors
from any spillage that has occurred. The exterior of the cabinet should also be cleaned frequently
with a soft rag and commercial grade glass cleaner.

Monthly cleaning of the condenser will aid the heat transfer characteristics of the refrigeration
system and increase its efficiency. NOTE: ALWAYS REMOVE THE POWER SOURCE FROM THE
CABINET PRIOR TO CLEANING THE MACHINE COMPARTMENT.

To accomplish the cleaning, remove the cover panel from the cabinet and use a wire brush or stiff
bristle brush to loosen any dirt or debris attached to the condenser coil fins. Use a vacuum cleaner
to remove the loosened particles. Failure to keep the condenser coil clean and clear of obstructions
could result in temperature loss and damage to the compressor. The pan area is to be turned off as
needed to manually defrost. After the pan area is turned off, it should be wiped dry using a soft rag.
All moving parts have been permanently lubricated and will generally require no maintenance.

GASKET MAINTENANCE

Gaskets require regular maintenance to prevent mold and mildew and to maintain the elasticity of
the gasket. Gasket and retainer groove cleaning can be accomplished with the use of warm soapy
water and a soft bristle brush. Note: Avoid full strength cleaning products on gaskets as this can
cause them to become brittle and prevent proper seals. Never use sharp tools or knives to scrape
or clean the gasket. This could tear the gasket and rip the bellows.

Gaskets are easily replaced and do not require the use of tools or authorized maintenance
personnel. The gaskets are a “Dart” style and can be pulled out of the groove in the door and new
or clean gaskets can be pressed back into place.

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