Norlake Food Prep Table Installation Manual

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REFRIGERATED

PREPARATION TABLES

Installation, Operation and

Maintenance Instructions

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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.

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
be level 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

The refrigerated Preparation Tables employ 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. The cabinet
cannot be operated without the legs or casters installed.

During the operation of these units, frost will periodically form on the coil surface. Each time the
refrigeration compressor cycles to the "off" position, the evaporator fans 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 temperature by sensing
the evaporator coil. Since the control features a non-adjustable "cut-in" temperature of 38°F, and
the sensor tube is embedded in the fins of the evaporator coil, nuisance coil icing is eliminated
because the controller will not permit compressor start up until the coil reaches 38°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.

PAN AREA
The switch for the pan area is located on the front edge 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. It is

designed to maintain product temperature between 33°F and 41°F with ambient conditions between
70°F and 86°F. Should adjustment be necessary, carefully remove the plug button with a
screwdriver. Adjustment of the control can be made with a screwdriver by turning it no more than
1/2 setting on the scale, i.e. from 4 to 4-1/2. Allow the pan area one day to respond to the control
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.

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