True TH-23G Installation Manual

TH-23

TRUE FOOD SERVICE EQUIPMENT, INC.

2001 East Terra Lane • O’Fallon, Missouri 63366-4434

(636)-240-2400 • FAX [phone] • INT’L FAX [phone] • [phone]

Parts Department (800)424-TRUE • Parts Department FAX# [phone]

INSTALLATION MANUAL FOR

TH MODELS - (HEATED CABINETS)

TABLE OF CONTENTS

Safety Information

Safety Precautions ––––––––––––––––––––––––– 1
Proper Disposal –––––––––––––––––––––––––––– 2
Connecting Electricity ––––––––––––––––––––––– 3
Adapter Plugs –––––––––––––––––––––––––––– 3

Installation / Operation Instructions

Ownership ––––––––––––––––––––––––––––––– 4
Required Tools ––––––––––––––––––––––––––––– 4
Uncrating & Locating –––––––––––––––––––––––– 4
Installation of Leg/Castors ––––––––––––––––––––– 5
Leveling Cabinet ––––––––––––––––––––––––––– 6
Installing Ventilation Cap –––––––––––––––––––––– 6
Humidification Procedure –––––––––––––––––––––– 7
Electrical Instructions ––––––––––––––––––––––––– 7
Sealing Cabinet to Floor ––––––––––––––––––––––– 8
Start-up ––––––––––––––––––––––––––––––––– 9
Shelving Installation - Operation ––––––––––––––––– 9

Maintenance, Care & Cleaning

Stainless Steel Equipment Care & Cleaning ––––– 10-11
Warranty (U.S.A. & CANADA ONLY!) –––––––––––––– 12

TH-23G

*Spanish, German, French and Dutch versions included.

CONGRATULATIONS!

You have just purchased the finest commercial

heated cabinet available. You can expect many years

of trouble-free operation.

TH MODELS -

(HEATED CABINETS)

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#912631 • WP-36

True Food Service Equipment, Inc.

SAFETY INFORMATION

How to Maintain Your Unit

to Receive the Most Efficient and

Successful Operation

You have selected one of the finest commercial heated cabinets made. It is manufactured

under strict quality controls with only the best quality materials available. Your TRUE heated

cabinet, when properly maintained, will give you many years of trouble-free service.

WARNING!

Use this appliance for its intended purpose as described in this Owner Manual.

SAFETY PRECAUTIONS

When using electrical appliances, basic safety precautions should be followed, including the following:

• This heated cabinet must be properly installed
and located in accordance with the Installation
Instructions before it is used.

• Do not allow children to climb, stand or hang on
the shelves in the unit. They could damage the
heated cabinet and seriously injure themselves.

• Do not store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any
other appliance.

• Keep fingers out of the “pinch point” areas;
clearances between the doors and cabinet are
necessarily small; be careful closing doors when
children are in the area.

NOTE: We strongly recommend that any servicing be
performed by a qualified individual.

• Unplug the unit before cleaning and
making repairs.

• Setting temperature controls to the 0 position
does not remove power to the light circuit.

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True Food Service Equipment, Inc.

SAFETY INFORMATION

DANGER!

RISK OF CHILD ENTRAPMENT

PROPER DISPOSAL OF THE CABINET

Child entrapment and suffocation are not problems
of the past. Junked or abandoned display cases are
still dangerous… even if they will sit for “just a few
days.” If you are getting rid of your old display case,
please follow the instructions below to help prevent
accidents. Depending on the country where the
unit is located there will be officially approved ways
of disposing of your used equipment.

Before You Throw Away Your Old Refrigerator or Freezer
or Heated Cabinet:

• Take off the doors.

• Leave the shelves in place so that children may
not easily climb inside.

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True Food Service Equipment, Inc.

SAFETY INFORMATION

WARNING!

HOW TO CONNECT ELECTRICITY

Do not, under any circumstances, cut or remove the third (ground) prong from the power cord.
For personal safety, this appliance must be properly grounded.

The power cord of this appliance is equipped
with a 3-prong (grounding) plug which mates
with a standard 3-prong (grounding) wall outlet to
minimize the possibility of electric shock hazard
from this appliance.

Have the wall outlet and circuit checked by a
qualified electrician to make sure the outlet is
properly grounded.

If the outlet is a standard 2-prong outlet, it is your
personal responsibility and obligation to have it
replaced with the properly grounded 3-prong wall
outlet.

The heated cabinet should always be plugged into
it’s own individual electrical circuit, which has a
voltage rating that matches the rating plate.

This provides the best performance and also
prevents overloading building wiring circuits which
could cause a fire hazard from overheated wires.

Never unplug your cabinet by pulling on the power
cord. Always grip plug firmly and pull straight out
from the outlet.

Repair or replace immediately all power cords that
have become frayed or otherwise damaged. Do not
use a cord that shows cracks or abrasion damage
along its length or at either end.

When removing the cabinet away from the wall, be
careful not to roll over or damage the power cord.

USE OF EXTENSION CORDS / ADAPTER PLUGS

Do not use adapter plugs or extension leads as these can cause safety issues and early failure of electrical components. The use of
adapters and extension cords will invalidate your warranty. NEVER USE AN EXTENSION CORD! NEVER USE AN ADAPTER PLUG!

WARNING

Power supply cord ground should not be removed!

NOTE

To reference wiring diagram - Remove lower rear grill.

Wiring diagram is positioned on the inside cabinet wall.

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TRUE uses these types of

plugs. If you do not have the

right outlet have a certifi ed

electrician install the correct

NEMA plugs

power source.

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True Food Service Equipment, Inc.

INSTALLATION / OPERATION INSTRUCTIONS

INSTALLATION / OPERATION INSTRUCTIONS

OWNERSHIP

To insure that your unit works properly from the
first day, it must be installed properly. We highly
recommend that your TRUE unit is installed by your
supplying dealer or service company. The cost of a
professional installation is money well spent. Issues
caused by incorrect installation may invalidate your
warranty

Before you start to install your TRUE unit,
carefully inspect it for freight damage. If damage
is discovered, immediately file a claim with the
delivery freight carrier.

TRUE is not responsible for damage incurred during
shipment.

REQUIRED TOOLS

• Adjustable Wrench

• Phillips Head Screwdriver

• Level

UNCRATING

The following procedure is recommended for
uncrating the unit:

A. Remove the outer packaging by pulling tri-wall

nails from skid. Remove (4) cardboard corner
pads and dust cover.

B. Inspect for concealed damage. Again,

immediately file a claim with the freight carrier
if there is damage.

C. Remove door bracket on swinging glass door

models (see image 1-2)

Note: Keys for units with door locks are located in warranty
packets.

LOCATING

A. Remove louver from the front of cabinet and

backguard (if applicable) from rear of cabinet.

1

2

A

B

B. Skid bolts are located in each of 4 corners inside

cabinet bottom. (See photo A).

C. Remove skid bolts. (See photo B).
D. Cut straps if applicable. (See photo C).
E. Carefully lift cabinet off of skid.

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Removing skid from
bottom of cabinet.

C

True Food Service Equipment, Inc.

INSTALLATION / OPERATION INSTRUCTIONS

INSTALLATION OF LEGS AND CASTORS

Securing Castors:

To obtain maximum strength and stability of the
unit, it is important that you make sure each castor
is secure. The bearing race on the castor on the
top edge of the leg must make firm contact with
the rail.

Unit Leveling:

Four leveling shims have been provided for leveling
castored units positioned on uneven floors. Shims must
be positioned between rail end and bearing race. True
recommends a four shim limit to any single castor.

A. Turn the bearing race counter-clockwise until

the cabinet is level. Level front to back and side
to side. (diagonally)

B. Install the desired number of shims, making

sure the slot of the shim is in contact with the
threaded stem of the castor.

C. If more than one shim is used, turn the slot at a

90° angle so they are not in line.

D. Turn the bearing race clockwise to tighten and

secure the castor by tightening the anchoring
bolt with a 3/4 inch open-end wrench, socket,
or the tool provided.

CAUTION

To avoid damage to lower rail assembly, slowly raise unit to

upright position after installing castors.

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Thread castor into the underside of
cabinet frame rail.

For leveling, insert the shim
between the castor and frame rail.

5

The end of the leg is adjustable to easy
leveling.

Lower Rail
Assembly

Rail End

Snug Fit
Here

3

Use the tool provided to tighten the
castor into place.

Lower Rail Assembly

Rail End

Leveling Shim

CastorLeg

4

Thread leg into cabinet
bottom frame rail.

Snug Fit
Here

Bearing
Race

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LEVELING

True Food Service Equipment, Inc.

INSTALLATION / OPERATION INSTRUCTIONS

A. Set unit in its final location. Be sure there is

adequate ventilation in your room. Under
extreme heat conditions, (100°F+, 38°C+), you
may want to install an exhaust fan.

Warning

Warranty is void if ventilation is insufficient.

B. Proper leveling of your TRUE heated cabinet

is critical to operating success. Refer to
"Installation of Legs and Castors" on page 5.

C. The cabinet should be leveled from the inside

front to back and side to side with a level.

D. Ensure that the drain hose or hoses are

positioned in the pan.

E. Free plug and cord from inside the lower rear of

the unit (do not plug in).

F. The unit should be placed close enough to the

electrical supply so that extension cords are
never used.

Warning

TRUE will not warranty any units that are connected to an
extension cord.

P

HEATED

0

5

1

1

0

4

6

CABINET

0

1

1

0

7

3

0

1

0

5

1

1

1

0

0

4

6

0

8

1

1

0

2

7

0

1

3

1

0

0

1

9

1

0

1

8

0

1

1

0

2

0

0

1

1

0

9

1

0

1

1

0

0

INSTALLING THE VENTILATION CAP

NOTE

Be sure unit is unplugged before proceeding.

A. Remove the ventilator cap, screws and gasket

from the plastic bag located on the inside floor
of heated cabinet.

Warning

Warranty is void if ventilation is insufficient.

B. Position the gasket at the existing ventilation

hole on top of the cabinet. Place the ventilator
cap above the ventilation hole and line up with
gasket and mounting holes. Use the screws
provided (4) to secure the ventilation cap.

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NOTE

Some cabinets may not include predrilled mounting holes.
In this case use the ventilator cap as a template, center
over vent hole and mark all four hole locations. Drill
mounting holes using a 3/32" bit.

Ventilation cap Top of cabinet

Gasket

Part Function

TRUE has designed
this part to assist in

preventing overhead

moisture from entering

into the food zone of the

cabinet.

True Food Service Equipment, Inc.

INSTALLATION / OPERATION INSTRUCTIONS

HUMIDIFICATION PROCEDURE

ADJUSTING HUMIDITY

This instruction is TRUE’s recommended procedure
for providing interior humidity control.

The heated cabinet is designed to provide flexibility
in desired interior humidity.

LOW HUMIDITY
A. Positioned in the interior ceiling of the cabinet

is the manual humidity control.

B. Turn counterclockwise to ventilate cabinet

humidity.

HIGH HUMIDITY
A. When cabinet contents require higher humidity,

fill the 12" x 20" (31 x 51 cm) pan (provided)
with water and place in the bottom of the
cabinet.

B. Keep pan full at all times; refilling as necessary.
C. Close the vent described above.

ELECTRICAL INSTRUCTIONS

A. Before your new unit is connected to a power

supply, check the incoming voltage with a
voltmeter. If anything less than 100% of the
rated voltage for operation is noted, correct
immediately.

B. All units are equipped with a 9 ft. (2.74 m)

service cord, and must be powered at proper
operating voltage at all times. Refer to cabinet
data plate for this voltage.

TRUE requires that a sole circuit be dedicated for the unit.
Failure to do so voids warranty.

WARNING

Power supply cord ground should not be removed!

NOTE

To reference wiring diagram - Remove lower rear grill.
Wiring diagram is positioned on the inside cabinet wall.

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INSTALLATION / OPERATION INSTRUCTIONS

SEALING CABINET TO FLOOR

True Food Service Equipment, Inc.

Step 1 - Position Cabinet

Allow one inch between the wall and rear of the
unit to assure proper ventilation.

Warranty is void if ventilation is insufficient.
Step 2 - Level Cabinet

Cabinet should be level, side to side and front to
back. Place a carpenter’s level in the interior floor
in four places:
A. Position level in the inside floor of the unit near

the doors. (Level should be parallel to cabinet
front). Level cabinet.

B. Position level at the inside rear of cabinet. (Again

level should be placed parallel to cabinet back).

C. Perform similar procedures to steps a & b by

placing the level on inside floor (left and right
sides - parallel to the depth of the cooler). Level
cabinet.Step 3

Draw an outline on the base on the floor.

Step 4

Raise and block the front side of the cabinet.

Step 5

Step 7

Apply sealant on floor as outline in Step 5. on other
three sides.

Step 8

Examine to see that cabinet is sealed to floor
around entire perimeter.

Note:

Asphalt floors are very susceptible to Chemical attack. A

layer of tape on the floor prior to applying the sealant will

protect the door.

NSF Approved Sealants:

1. Minnesota Mining #EC800 Caulk

2. Minnesota Mining #EC2185 Caulk

3. Minnesota Mining #EC1055 Bead

4. Minnesota Mining #EC1202 Bead

5. Armstrong Cork - Rubber Caulk

6. Products Research Co. #5000 Rubber Caulk

7. G.E. Silicone Sealer

8. Dow Corning Silicone Sealer

Apply a bead of “NSF Approved Sealant”, (see list
below), to floor one half inch inside the outline
drawn. The bead must be heavy enough to seal
the entire cabinet surface when it is down on the
sealant.

Step 6

Raise and block the rear of the cabinet

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True Food Service Equipment, Inc.

INSTALLATION / OPERATION INSTRUCTIONS

STARTUP

RECOMMENDATION

Before loading product we recommend you run your TRUE
unit empty for twenty or thirty minutes. This allows you to
be sure electrical wiring and installation are correct and
no shipping damage has occurred. Remember, our factory
warranty does not cover product loss!

REPLACEMENT PARTS

TRUE maintains a record of the cabinet serial number for
your unit. If at any time during the life of your display case,
a part is needed, you may obtain this part by furnishing
the model number and serial number to the company from
whom you purchased the cabinet. Call Toll-Free: (800)­424-TRUE (Direct to Parts Department). (800)-325-6152
(U.S.A. & Canada only) or call: (636)-240-2400.

Serial Number

SHELVING INSTALLATION / OPERATION

SHELF INSTALLATION:
Step 1
A. Hook shelf clips onto shelf standards.

(See illustration).

B. Position all four shelf clips equal in distance

from the floor for flat shelves.

WIRE SHELVES:

Wire shelves are oriented so that cross support bars

Shelf
Clip

Shelf

Pillaster
(I-beam)

are facing down.

Step 2

Place shelves on shelf clips making sure all corners
are seated properly.

Shelf
Standards

Shelf

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True Food Service Equipment, Inc.

MAINTENANCE, CARE & CLEANING

STAINLESS STEEL EQUIPMENT CARE AND CLEANING

CAUTION: Do not use any steel wool, abrasive or chlorine based products to clean stainless steel surfaces.

• Stainless Steel Opponents

There are three basic things which can break down your stainless steel’s passivity layer and allow

corrosion to rear its ugly head.

1) Scratches from wire brushes, scrapers, and steel pads are just a few examples of items that can be
abrasive to stainless steel’s surface.

2) Deposits left on your stainless steel can leave spots. You may have hard or soft water depending on
what part of the country you live in. Hard water can leave spots. Hard water that is heated can
leave deposits if left to sit too long. These deposits can cause the passive layer to break down and
rust your stainless steel. All deposits left from food prep or service should be removed as soon as
possible.

3) Chlorides are present in table salt, food, and water. Household and industrial cleaners are the worst
type of chlorides to use.

8 steps that can help prevent rust on stainless steel:

1. Using the correct cleaning tools

Use non-abrasive tools when cleaning your stainless steel products. The stainless steel’s passive layer will not

be harmed by soft cloths and plastic scouring pads. Step 2 tells you how to find the polishing marks.

2. Cleaning along the polish lines

Polishing lines or “grain” are visible on some stainless steels. Always scrub parallel to visible lines on some

stainless steels. Use a plastic scouring pad or soft cloth when you cannot see the grain.

3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners

While many traditional cleaners are loaded with chlorides, the industry is providing an ever increasing choice

of non-chloride cleaners. If you are not sure of your cleaner’s chloride content contact your cleaner supplier.
If they tell you that your present cleaner contains chlorides, ask if they have an alternative. Avoid cleaners
containing quaternary salts as they can attack stainless steel, causing pitting and rusting.

4. Water Treatment

To reduce deposits, soften the hard water when possible. Installation of certain filters can remove corrosive

and distasteful elements. Salts in a properly maintained water softener can be to your advantage. Contact a
treatment specialist if you are not sure of the proper water treatment.

5. Maintaining the cleanliness of your food equipment

Use cleaners at recommended strength (alkaline, alkaline chlorinated or non-chloride). Avoid build-up of hard

stains by cleaning frequently. When boiling water with your stainless steel equipment, the single most likely
cause of damage is chlorides in the water. Heating any cleaners containing chlorides will have the same
damaging effects.

6. Rinse

When using chlorinated cleaners you must rinse and wipe dry immediately. It is better to wipe standing

cleaning agents and water as soon as possible. Allow the stainless steel equipment to air dry. Oxygen helps
maintain the passivity film on stainless steel.

7. Hydrochloric acid (muriatic acid) should never be used on stainless steel

8. Regularly restore/passivate stainless steel

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True Food Service Equipment, Inc.

MAINTENANCE, CARE & CLEANING

STAINLESS STEEL EQUIPMENT CARE AND CLEANING

Recommended cleaners for certain situations / environments of stainless steel

A) Soap, ammonia and detergent medallion applied with a cloth or sponge can be used for routine

cleaning.

B) Arcal 20, Lac-O-Nu Ecoshine applied provides barrier film for fingerprints and smears.

C) Cameo, Talc, Zud First Impression is applied by rubbing in the direction of the polished lines for

stubborn stains and discoloring.

D) Easy-off and De-Grease It oven aid are excellent for removals on all finishes for grease-fatty acids,

blood and burnt-on foods.

E) Any good commercial detergent can be applied with a sponge or cloth to remove grease and oil.

F) Benefit, Super Sheen, Sheila Shine are good for restoration / passivation.

NOTE:

The use of stainless steel cleaners or other such solvents is not

recommended on plastic parts. Warm soap and water will suffice.

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T

RUE

R

EFRIGERATION

MADE IN

®

WARRANTY INFORMATION (U.S.A. & CANADA ONLY!)

U.S.A.

SINCE 1945

ONE YEAR PARTS & LABOR WARRANTY

TRUE warrants to the original purchaser of every new TRUE refrigerated unit, the cabinet and all parts thereof, to be free from defects in
material or workmanship, under normal and proper use and maintenance service as specified by TRUE and upon proper installation and start­up in accordance with the instruction packet supplied with each TRUE unit. TRUE’s obligation under this warranty is limited to a period of one
(1) year from the date of original installation or 15 months after shipment date from TRUE, whichever occurs first.
Any part covered under this warranty that are determined by TRUE to have been defective within one (1) year of original installation
or fifteen (15) months after shipment date from manufacturer, whichever occurs first, is limited to the repair or replacement, including labor
charges, of defective parts or assemblies. The labor warranty shall include standard straight time labor charges only and reasonable travel
time, as determined by TRUE.

WARRANTY CLAIMS

All claims for labor or parts must be made directly through TRUE. All claims should include: model number of the unit, the serial number of
the cabinet, proof of purchase, date of installation, and all pertinent information supporting the existence of the alleged defect.
In case of warranty compressor, the compressor model tag must be returned to TRUE along with above listed information.
Any action or breach of these warranty provisions must be commenced within one (1) year after that cause of action has occurred.

WHAT IS NOT COVERED BY THIS WARRANTY

TRUE’s sole obligation under this warranty is limited to either repair or replacement of parts, subject to the additional limitations below.
This warranty neither assumes nor authorizes any person to assume obligations other than those expressly covered by this warranty.
NO CONSEQUENTIAL DAMAGES. TRUE IS NOT RESPONSIBLE FOR ECONOMIC LOSS; PROFIT LOSS; OR SPECIAL, INDIRECT, OR CONSEQUENTIAL
DAMAGES, INCLUDING WITHOUT LIMITATION, LOSSES OR DAMAGES ARISING FROM FOOD OR PRODUCT SPOILAGE CLAIMS WHETHER OR NOT
ON ACCOUNT OF REFRIGERATION FAILURE.
WARRANTY IS NOT TRANSFERABLE. This warranty is not assignable and applies only in favor of the original purchaser/user to whom
delivered. ANY SUCH ASSIGNMENT OR TRANSFER SHALL VOID THE WARRANTIES HEREIN MADE AND SHALL VOID ALL WARRANTIES, EXPRESS OR
IMPLIED, INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE.
IMPROPER USAGE. TRUE ASSUMES NO LIABILITY FOR PARTS OR LABOR COVERAGE FOR COMPONENT FAILURE OR OTHER DAMAGES
RESULTING FROM IMPROPER USAGE OR INSTALLATION OR FAILURE TO CLEAN AND/OR MAINTAIN PRODUCT AS SET FORTH IN THE WARRANTY
PACKET PROVIDED WITH THE UNIT.
RESIDENTIAL APPLICATIONS: True assumes no liability for parts or labor coverage for component failure or other damages resulting from installation in
non-commercial or residential applications.
ALTERATION, NEGLECT, ABUSE, MISUSE, ACCIDENT, DAMAGE DURING TRANSIT OR INSTALLATION, FIRE, FLOOD, ACTS OF GOD. TRUE is not
responsible for the repair or replacement of any parts that TRUE determines have been subjected after the date of manufacture to alteration,
neglect, abuse, misuse, accident, damage during transit or installation, fire, flood, or act of God.
IMPROPER ELECTRICAL CONNECTIONS. TRUE IS NOT RESPONSIBLE FOR THE REPAIR OR REPLACEMENT OF FAILED OR DAMAGED
COMPONENTS RESULTING FROM ELECTRICAL POWER FAILURE, THE USE OF EXTENSION CORDS, LOW VOLTAGE, OR VOLTAGE DROPS TO THE UNIT.
NO IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE: THERE ARE NO OTHER WARRANTIES, EXPRESSED,
IMPLIED OR STATUTORY, EXCEPT THE ONE (1) YEAR PARTS & LABOR WARRANTY AND THE ADDITIONAL FOUR (4) YEAR COMPRESSOR WARRANTY
AS DESCRIBED ABOVE. THESE WARRANTIES ARE EXCLUSIVE AND IN LIEU OF ALL OTHER WARRANTIES, INCLUDING IMPLIED WARRANTY AND
MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. THERE ARE NO WARRANTIES WHICH EXTEND BEYOND THE DESCRIPTION ON THE
FACE HEREOF.
OUTSIDE U.S./Canada: This warranty does not apply to, and TRUE is not responsible for, any warranty claims made on products sold or used outside the
United States or Canada.
REMOTE CONDENSERS: True warrants the original purchaser of the remote cabinet one year parts and labor coverage for all cabinet
parts thereof to be free from defects in material or workmanship, under normal and proper use and maintenance service, as specified by
True. This warranty is limited to the cabinet only. True assumes no liability for remote condensing units.

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