HUSSMANN IM-FR Isla Food Counters Instruction Manual

: June 10, 2024
: HUSSmAnn

HUSSMANN IM-FR Isla Food Counters

HUSSMANN-IM-FR-Isla-Food-Counters-product

Product Information

The ISLA Food Counters come in three different types:
Refrigerated Counters, Hot Counters, and Soup Counters. These counters are designed to help keep food at the right temperature, making it easier for food service providers to offer high-quality food to their customers. The product comes with an Installation & Operation Manual and Technical Data Sheets. The product is manufactured by Hussmann Corporation.

Product Usage Instructions

Before using the ISLA Food Counters, read the Installation & Operation Manual completely and carefully. Only qualified personnel should install and service this equipment. Personal Protection Equipment (PPE) is required whenever installing or servicing this equipment. Always wear appropriate PPE as required by OSHA regulations, as well as all other federal, state and local codes.
PPE may include, but is not limited to, safety glasses, gloves, protective boots or shoes, long pants, and a long-sleeve shirt.

All field wiring MUST be performed by qualified personnel. Improperly installed and grounded field wiring poses FIRE and ELECTROCUTION hazards. To avoid these hazards, you MUST follow requirements for field wiring installation and grounding as described in NEC and your local/state electrical codes.

When servicing or replacing any electrical component, always disconnect the electrical power at the main disconnect. This includes, but is not limited to, such items as controllers, electrical panels, condensers, lights, fans, and heaters.

Unloading Cases From Trailer: All equipment should be thoroughly examined for shipping damage before and during unloading. If damaged, either apparent or concealed, claim must be made to the carrier.

For more information on the ISLA Food Counters, refer to the Technical Data Sheets or contact the manufacturer at www.hussmann.com.

General Instructions

IMPORTANT
KEEP THIS DOCUMENT IN YOUR STORE FOR FUTURE REFERENCE

This Booklet Contains Information on: ISLA FOOD COUNTERS

Shipping Damage
All equipment should be thoroughly examined for shipping damage before and during unloading.
This equipment has been carefully inspected at our factory and the carrier has assumed responsibility for safe arrival. If damaged, either apparent or concealed, claim must be made to the carrier.

Apparent Loss or Damage
If there is an obvious loss or damage, it must be noted on the freight bill or express receipt and signed by the carrier’s agent; otherwise, carrier may refuse claim. The carrier will supply necessary claim forms.

Concealed Loss or Damage
When loss or damage is not apparent until after equipment is uncrated, a claim for concealed damage is made. Make request in writing to carrier for inspection within 15 days, and retain all packaging. The carrier will supply inspection report and required claim forms.

Shortages
Check your shipment for any possible shortages of material. If a shortage should exist and is found to be the responsibility of Hussmann, notify Hussmann. If such a shortage involves the carrier, notify the carrier immediately, and request an inspection. Hussmann will acknowledge shortages within ten days from receipt of equipment.

Hussmann Product Control
The serial number and shipping date of all equipment has been recorded in Hussmann’s files for warranty and replacement part purposes. All correspondence pertaining to warranty or parts ordering must include the serial number of each piece of equipment involved, in order to provide the customer with the correct parts.
Keep this booklet with the case at all times for future reference.

UNLOADING FROM TRAILER:
Lever Bar
(also known as a Mule, Johnson Bar, J-bar, Lever Dolly, and pry lever)
Moving Dolly
REVISION HISTORY

REVISION C
1. Added Coil Cleaning note
Original Issue

This warning does not mean that Hussmann products will cause cancer or reproductive harm, or is in violation of any product-safety standards or requirements. As clarified by the California State government, Proposition 65 can be considered more of a ‘right to know’ law than a pure product safety law. When used as designed, Hussmann believes that our products are not harmful. We provide the Proposition 65 warning to stay in compliance with California State law. It is your responsibility to provide accurate Proposition 65 warning labels to your customers when necessary. For more information on Proposition 65, please visit the California State government website.

Cut and Plan Views

DESCRIPTION OF CASE
HUSSMANN – ISLA HOT SOUP SELF-SERVICE FOOD COUNTERS (CHINO)

ELECTRICAL DATA:

CASE LENGTH

| ****

SOUP WELLS M AX

| ****

CASE USAGE

| ****

HEAT LAMPS

| T5 CANOPY LIGHTS| L.E.D. CANOPY LIGHTS| T5 TOTAL LIGHTS| L.E.D. TOTAL LIGHTS| | CONVENIENCE OUTLETS
---|---|---|---|---|---|---|---|---|---
AMPS| WATTS| AMPS| WATTS| AMPS| WATTS| AMPS| WATTS| AMPS| WATTS| | # OUTLETS| VOLTS| AMPS
3′| 2| HOT SOUP| N/A| N/A| 21| 0.19| N/A| N/A| 21| 0.19| N/A| N/A| | N/A| N/A| N/A
4′| 3| HOT SOUP| N/A| N/A| 28| 0.26| N/A| N/A| 28| 0.26| N/A| N/A| | N/A| N/A| N/A
5′| 4| HOT SOUP| N/A| N/A| 35| 0.32| N/A| N/A| 35| 0.32| N/A| N/A| | N/A| N/A| N/A
6′| 5| HOT SOUP| N/A| N/A| 42| 0.39| N/A| N/A| 42| 0.39| N/A| N/A| | N/A| N/A| N/A
8′| 6| HOT SOUP| N/A| N/A| 56| 0.52| N/A| N/A| 56| 0.52| N/A| N/A| | N/A| N/A| N/A

END PANEL WIDTH KEY

# OF

END PNLS

| END PNL WiDTH (IN.)| TOTAL ADDED LENGTH (IN.)
---|---|---
1| 1.125| 1.125
2| 1.125| 2.25

11 QT. SOUP WELL DATA:

CASE LENGTH

| ****

SOUP WELLS M AX

MAX. TOTAL

---|---|---|---|---|---|---|---

VOLTS/ PHASE

| (2) HWB- 11QT| ****

VOLTS/ PHASE

| (3) HWB- 11QT| ****

VOLTS/ PHASE

| (4) HWB- 11QT| ****

VOLTS/ PHASE

| (5) HWB- 11QT| ****

VOLTS/ PHASE

| (6) HWB- 11QT

AMPS

| ****

WATTS

| ****

AMPS

| ****

WATTS

| ****

AMPS

| ****

WATTS

| ****

AMPS

| ****

WATTS

| ****

AMPS

| ****

WATTS

| AMPS / WATTS
| | 240 / 1| 5| 1200| 240 / 1| 7.5| 1800| 240 / 1| 10| 2400| 240 / 1| 12.5| 3000| 240 / 1| 15| 3600
3′| 2| | 5| 1200| | | | | | | | | | | | | 5.0 / 1200
4′| 3| | | | | 7.5| 1800| | | | | | | | | | 7.5 / 1800
5′| 4| | | | | | | | 10| 2400| | | | | | | 10.0 / 2400.0
6′| 5| | | | | | | | | | | 12.5| 3000| | | | 12.5 / 3000
8′| 6| | | | | | | | | | | | | | 15| 3600| 15.0 / 3600

DESCRIPTION OF CASE

ELECTRICAL DATA:

CASE LENGTH

| ****

MAX WELLS

| ****

CASE USAGE

| ****

E H A T L A M SP

| CANOPY LIGHTS| ****

H S EL F LI TS

| ****

LEDGE LIGHTS

| TOTAL LIGHTS| CONVENIENCE OUTLETS
---|---|---|---|---|---|---|---|---
AMPS| WATTS| AMPS| WATTS| # SHLVS| AMPS| WATTS| AMPS| WATTS| AMPS| WATTS| # OUTLETS| VOLTS| AMPS
3′| 2| HOT| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A
4′| 3| HOT| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A
5′| 4| HOT| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A
6′| 5| HOT| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A
8′| 6| HOT| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A
10′| 8| HOT| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A
12′| 10| HOT| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A| N/A

Light load ratings are included in overhead heater ratings

12 X 20 HOT WELL DATA:

END PANEL WIDTH KEY

# OF END

PNLS

| END PNL WiDTH (IN.)| TOTAL ADDED LENGTH (IN.)
1| 1.125| 1.125
2| 1.125| 2.25

OVERHEAD HEATER DATA: OPTIONS/NOTES:

NOTE: SOUP WELLS AND HOT WELLS USE 1 1/2″ DRAIN AND 1/2″ WATER LINES
NOTE: “AUTO-FILL” FOR HOT WELLS AND SOUP WELLS ARE OPTIONAL UNTIL FURTHER NOTICE.

HUSSMANN – ISLA FR COUNTERS (CHINO)

REFRIGERATION DATA:

CASE LENGTH

| ****

# OF WELLS

| ****

CASE USAGE

| ****

CAPACITY (BTU/HR/TOTAL)

| TEMPERATURE (ºF)| VELOCITY| EST. REFG. CHRG. (LBS)| ****

GLYCOL REQUIREMENTS

---|---|---|---|---|---|---|---

EVAPORATOR

| ****

**UNIT SIZING***

| ****

DISCHARGE AIR

PA| ONV| PAR| CONV| PAR| NV| PAR| O C N V| (FT/MIN)| GPM| PSI
3′| 2| COUNTER| 1500| 1725| 20| 20| 18| 18| 30| 30| 350| 1.6| 0.5| 0.5
4′| 3| COUNTER| 2250| 2588| 20| 20| 18| 18| 30| 30| 350| 2.2| 0.8| 1.2
5′| 4| COUNTER| 3000| 3450| 20| 20| 18| 18| 30| 30| 350| 2.2| 1.1| 2.3
6′| 5| COUNTER| 3750| 4313| 20| 20| 18| 18| 30| 30| 350| 2.5| 1.3| 3.7
8′| 6| COUNTER| 4500| 5175| 02| 02| 18| 18| 30| 30| 350| 5.4| 1.6| 5.4
10′| 8| COUNTER| 6000| 6900| 02| 02| 18| 18| 30| 30| 350| 3.7| 2.1| 7.0
12′| 10| COUNTER| 7500| 8625| 20| 20| 18| 18| 30| 30| 350| 5.6| 2.7| 10.6

END PANEL WIDTH KEY

# OF END PNLS| END PNL WIDTH

(IN.)

| TOTAL ADDED LENGTH

(IN.)

---|---|---
1| 1.125| 1.125
2| 1.125| 2.25

*2º F less than evaporator for pressure loss in refrigerant lines
REFRIGERATION DATA CONTINUED:

ELEC. THERMOSTAT / AIR SENSOR SETTINGS

| ****

EPR SETTINGS

| CONVENTIONAL COMPRESSOR SETTINGS
---|---|---
R22| R404A| R407A
USAGE| CUT IN (ºF)| CUT OUT (ºF)| R22 (PSIG)| R404A (PSIG)| R407A (PSIG)| CUT IN (PSI)| CUT OUT (PSI)| CUT IN (PSI)| CUT OUT (PSI)| CUT IN (PSI)| CUT OUT (PSI)
TEMP. CONTROL| 32| 28| 43| 55| N/A| 40| 10| 40| 10| 40| 10

ELECTRICAL DATA:

FANS AND HEATERS (120 VOLT) LIGHTING: T5 WITH ELECTRONIC BALLASTS 120V INPUT VOLTAGE

CASE LENGTH| # OF WELLS| # OF EVAP FANS| TOTAL FANS| CANOPY LIGHTS| L.E.D. CANOPY LIGHTS| | SHELF LIGHTS| L.E.D. SHELF LIGHTS| TOTAL LIGHTS| L.E.D. TOTAL LIGHTS| ANTI- SWEAT HEATERS
---|---|---|---|---|---|---|---|---|---|---|---
GLASS HEATERS| AIR SWEEP
AMPS| WATTS| AMPS| WATTS| AMPS| WATTS| # ROWS| AMPS| WATTS| AMPS| WATTS| AMPS| WATTS| AMPS| WATTS| AMPS| WATTS| AMPS| WATTS
3′| 2| 1| 0.23| 18| 21| 0.19| 0.07| 7.5| N/A| N/A| N/A| N/A| N/A| 21| 0.19| 0.07| 7.5| N/A| N/A| N/A| N/A
4′| 3| 2| 0.46| 36| 28| 0.26| 0.10| 10| N/A| N/A| N/A| N/A| N/A| 28| 0.26| 0.10| 10| N/A| N/A| N/A| N/A
5′| 4| 2| 0.46| 36| 35| 0.32| 0.12| 12.5| N/A| N/A| N/A| N/A| N/A| 35| 0.32| 0.12| 12.5| N/A| N/A| N/A| N/A
6′| 5| 3| 0.69| 54| 42| 0.39| 0.15| 15| N/A| N/A| N/A| N/A| N/A| 42| 0.39| 0.15| 15| N/A| N/A| N/A| N/A
8′| 6| 3| 0.69| 54| 56| 0.52| 0.20| 20| N/A| N/A| N/A| N/A| N/A| 56| 0.52| 0.20| 20| N/A| N/A| N/A| N/A
10′| 8| 5| 1.15| 90| 70| 0.65| 0.25| 25| N/A| N/A| N/A| N/A| N/A| 70| 0.65| 0.25| 25| N/A| N/A| N/A| N/A
12′| 10| 6| 1.38| 108| 84| 0.78| 0.29| 30| N/A| N/A| N/A| N/A| N/A| 84| 0.78| 0.29| 30| N/A| N/A| N/A| N/A

ELECTRICAL DATA CONTINUED:

CASE LENGTH

| ****

# OF WELLS

| CONDENSING UNIT

120V 1 PHASE

**230V

| ****

DRAIN EVAP PAN 120V

| ****

CONVENIENCE

OUTLETS (Optional)

---|---|---|---|---

AMPS

| ****

WATTS

| ****

AMPS

| ****

WATTS

| # OUTLETS| ****

VOLTS

| ****

AMPS

3′| 2| /NA| /NA| /NA| /NA| /NA| /NA| /NA
4′| 3| /NA| /NA| /NA| /NA| /NA| /NA| /NA
5′| 4| /NA| /NA| /NA| /NA| /NA| /NA| /NA
6′| 5| /NA| /NA| /NA| /NA| /NA| /NA| /NA
8′| 6| /NA| /NA| /NA| /NA| /NA| /NA| /NA
10′| 8| N/A| N/A| N/A| N/A| N/A| N/A| N/A
12′| 10| /NA| /NA| /NA| /NA| /NA| /NA| /NA

DEFROST DATA:

# OF WELLS

| ****

DEFROST TYPE

| ****

TIME (MIN.)

| ****

TERM. TEMP (ºF) COIL ONLY

| ****

DRIP TIME (MIN.)

| ****

DEFROST PER DAY

| ELECTRICAL DEFROST 208V 1 PHASE| ****

DEFROST WATER (LB/DAY)

---|---|---|---|---|---|---|---

AMPS

| ****

WATTS

2| OFF TIME| 02| 45| TBD| 6| /NA| /NA| TBD
3| OFF TIME| 02| 45| TBD| 6| /NA| /NA| TBD
4| OFF TIME| 02| 45| TBD| 6| /NA| /NA| T
5| OFF TIME| 02| 45| TBD| 6| /NA| /NA| TBD
6| OFF TIME| 02| 45| TBD| 6| /NA| /NA| TBD
8| OFF TIME| 02| 45| TBD| 6| /NA| /NA| T
01| OFF TIME| 02| 45| TBD| 6| /NA| /NA| T

Installation

The ISLA FOOD COUNTER comes in various lengths and should be installed in a proper and uniform manner. The following guidelines will help ensure proper installation.

Case location should be near a floor sink or waste outlet – with electrical and refrigeration access usually under the case.
All plumbing should conform to local codes.
When the ISLA FOOD COUNTERS is to be installed in an existing fixture or in a supplied fixture, the ISLA FOOD COUNTERS and the new or existing fixture should be leveled front to back and side to side.
The electrical junction box is located under the ISLA FOOD COUNTERS which is where the electrical is terminated by the manufacturer. The junction box is a standard 2×4 box with knock-outs and cover.
The refrigeration is also stubbed down under the case for connection to liquid and suction lines from the remote ISLA FOOD COUNTERS case.
In cases where more that one ISLA FOOD COUNTERS are installed, run drains separately to the sink or drain outlet.
For ISLA FOOD COUNTERS units installed in an existing table, the lip on the unit should be sealed with a NSF approved sealant and all phillips screws slots should be sealed with same.
The ISLA FOOD COUNTERS should be dropped in the existing table oriented with the discharge air blowing from the front to the back of the fixture, the front is identifiable by the adjustable top air discharge control pins.
A thermostat and solenoid mounted in the suction line is recommended for temperature control and defrost.
Set defrost per case specs section of this book.

Exterior Loading
These models have not been structurally designed to support excessive external loading. Do not walk on their tops; This could cause serious personal injury and damage to the fixture.
Leveling
IMPORTANT! it is imperative that the ISLA FOOD COUNTER(s) and the FIXTURE that the ISLA FOOD COUNTER is installed in, be leveled from front to back and side to side prior to joining. a level case is necessary to ensure proper operation, water drainage.
NOTE:

A. To avoid removing concrete flooring, begin lineup leveling from the highest point of the store floor.
B. When wedges are involved in a lineup, set them first.

All cases were leveled and joined prior to shipment to insure the closest possible fit when cases are joined in the field. When joining, use a carpenters level and shim legs accordingly. Case must be raised correctly, under legs where support is best, to prevent damage to case.

Check level of floor where cases are to be set. Determine the highest point of the floor; cases will be set off this point.
Level and set the first case, carefully guiding the electrical, refrigeration and drain lines through the parent case. Case must be raised under legs where support is best to prevent damage to case. Internal bracing may be removed at this time.
Apply liberal bead of case joint sealant (NSF Approved) to cover dotted area shown below.

DO NOT USE PERMAGUM!

Proper case-joint sealing is extremely important to prevent water leaks!
It is the contractor’s responsibility to install case(s) according to local construction and health codes
BUILT IN TWO SECTIONS
All cases were leveled and joined and prior to shipment to insure the closest possible fit when cases are joined in the field. To avoid removing concrete flooring, begin line-up leveling from the highest point of the store floor.
It is imperative that the case be leveled from front to back and side to side. A level case is necessary to insure proper operation of mechanical systems.

Bumper installation instructions

HUSSMANN-IM-FR-Isla-Food-Counters-fig
8

Step 1: Make sure the aluminum channel and end caps are installed.
Step 2: Use silicone lubricant to help the bumper slide into the channel.
Step 3: Starting on one end: while inserting the bumper, push it up against the end cap to prevent the bumper from shrinking after installation(when it gets cold).
Step 4: As you insert the bumper into the channel with one hand, pull the bumper toward you with the other to open the inside lips. Slowly apply pressure by rolling the bumper into the track.

Plumbing

Waste Outlet and P-TRAP
The waste outlet is located at the left hand end of these fixtures allowing drip piping to be run under the fixture lengthwise.
A 1” P-TRAP and threaded adapter are supplied with each fixture. The P-TRAP must be installed to prevent air leakage and insect entrance into the fixture.

installing Condensate Drain
Poorly or improperly installed condensate drains can seriously interfere with the operation of this refrigerator, and result in costly maintenance and product losses. Please follow the recommendations listed below when installing condensate drains to insure a proper installation:

Never use pipe for condensate drains smaller than the nominal diameter of the pipe or P-TRAP supplied with the case.
When connecting condensate drains, the P-TRAP must be used as part of the condensate drain to prevent air leakage or insect entrance. Store plumbing system floor drains should be at least 14” off the center of the case to allow use of the P-TRAP pipe section. Never use two water seals in series in any one line. Double P-TRAPS in series will cause a lock and prevent draining.
Always provide as much down hill slope (“fall”) as possible; 1/8” per foot is the preferred minimum. PVC pipe, when used, must be supported to maintain the 1/8” pitch and to prevent warping.
Avoid long runs of condensate drains. Long runs make it impossible to provide the “fall” necessary for good drainage.
Provide a suitable air break between the flood rim of the floor drain and outlet of condensate drain. 1” is ideal.
Prevent condensate drains from freezing:
- a. Do not install condensate drains in contact with non-insulated suction lines. Suction lines should be insulated with a non absorbent insulation material such as Armstrong’s Armaflex.
- b. Where condensate drains are located in dead air spaces (between refrigerators or between a refrigerator and a wall), provide means to prevent freezing. The water seal should be insulated to prevent condensation.

Refrigeration

Refrigerant Type
The standard refrigerant will be R-404A unless otherwise specified on the customer order. Check the serial plate on the case for information.

Piping
The refrigerant line outlets are piped through the rear of the fixture at the left hand end when viewed from the back. Insulate suction lines to prevent condensation from dripping.

Refrigeration Lines

Liquid Suction 3/8” O.D. 5/8” O.D.

NOTE: The standard coil is piped at 5/8” (suction); however, the store tie-in may vary depending on the number of coils and the draw the case has. Depending on the case setup, the connecting point in the store may be 5/8”, 7/8”, or 11/8”. Refer to the particular case you are hooking up.
Refrigerant lines should be sized as shown on the refrigeration legend furnished by the store. install P-TRAPS (oil traps) at the base of all suction line vertical risers.

Pressure drop can rob the system of capacity. To keep the pressure drop to a minimum, keep refrigerant line run as short as possible, using the minimum number of elbows. Where elbows are required, use long radius elbows only.

Control Settings
Maintain these parameters to achieve near constant product temperatures. Product temperature should be measured first thing in the morning, after having been refrigerated overnight. For all multiplexing, defrost should be time terminated. Loadmaster valves are not recommended. The number of defrosts per day should never change. The duration of the defrost cycle may be adjusted to meet conditions present at your location.

Evaporator Fans
The evaporator fans are located at the center front of these merchandisers directly beneath the display pans. FOR ACCESS TO THE FANS: Remove the right handdeck pan as viewed from the front of the case.

Acccess to TX Valves and Drain Lines

Mechanical – Remove product from end of case. Remove product racks. Remove refrigeration and drain access panels (labeled). TX valve (mechanical only) and drain are located under each access panel at end of the case.
Electronic – The Electronic Expansion valve master and slave cylinder(s) are located within the electrical access panel(s).
Electronic Expansion valve (Optional)
A wide variety of electronic expansion valves and case controllers can be utilized. Please refer to EEV and controller manufacturers information sheet. Sensors for electronic expansion valves will be installed on the coil inlet, coil outlet, and in the discharge air. (Some supermarkets require a 4th sensor in the return air).
Case controllers will be located in the electrical raceway or under the case.

Thermostatic Expansion Valve Location
This device is located on the same side as the refrigeration stub. A Sporlan balanced port expansion valve model is furnished as standard equipment, unless otherwise specified by customer.

Expansion Adjustment
Expansion valves must be adjusted to fully feed the evaporator. Before attempting any adjustments, make sure the evaporator is either clear or very lightly covered with frost, and that the fixture is within 10°F of its expected operating temperature.
Measuring the Operating Superheat

Determine the suction pressure with an accurate pressure gauge at the evaporator outlet.
From a refrigerant pressure temperature chart, determine the saturation temperature at the observed suction pressure.
Measure the temperature of the suction gas at the thermostatic remote bulb location.
Subtract the saturation temperature obtained in step No. from the temperature measured in step No. 3.
The difference is superheat.
Set the superheat for 5°F – 7°F.

T-STAT Location
T-STATS are located within the electrical raceway.

Electrical

HUSSMANN-IM-FR-Isla-Food-Counters-fig 9

CASE MUST BE GROUNDED
NOTE: Refer to label illustrated above that is affixed to case to determine the actual configuration as checked in the “TYPE iNsTall ED” boxes.

Electrical Circuit Identification
Standard lighting for all models will be full length fluorescent lamps located within the case at the top.
The switch controlling the lights, the plug provided for digital scale, and the thermometer are located at the rear of the case mullion.
The receptacle that is provided on the exterior back of these models is intended for computerized scales with a five amp maximum load, not for large motors or other high wattage appliances. It should be wired to a dedicated circuit.

Electrical service Receptacles (When a pplicable)
The receptacles located on the exterior of the merchandiser are intended for scales and lighted displays. They are not intended nor suitable for large motors or other external appliances.

BEFORE SERVICING
ALWAYS DISCONNECT ELECTRICAL POWER AT THE MAIN DISCONNECT WHEN SERVICING OR REPLACING ANY ELECTRICAL COMPONENT.
This includes (but not limited to) Heaters and Lights.

Field Wiring and Serial Plate Amperage
Field Wiring must be sized for component amperes printed on the serial plate. Actual ampere draw may be less than specified. Field wiring from the refrigeration control panel to the merchandisers is required for refrigeration thermostats.
Case amperes are listed on the wiring diagram, but always check the serial plate.

Ballast Location
Ballasts are located within the access panel.

User Information

Hot Well/Soup Well Operating Instructions
Each hot unit has an individual heater with a separate control. These are thermostatically controlled with an indicator light showing when the heater has cycled on and is heating. The light below each control knob indicates when the well heater is heating. HUSSMANN-IM-FR-Isla-Food-Counters-fig
10

These units are for short-term holding and display of precooked hot foods. They are not intended to cool or reheat food. The temperature of the food entering the display should be approximately 160°F when first inserted.
Any attempt to use the hot unit to display large amounts of food or soup for long periods of time will result in dehydrated, overcooked and unsafe food. The quality of the food will progressively worsen as the length of time increases.
The deterioration of product quality is a function of time and temperature. All products are affected even though in gravy or other liquid. They may appear to withstand the temperature better than “dry” foods such as fried chicken but this is not necessarily true. All foods will continue to be affected by prolonged exposure to elevated temperatures.
The following guidelines are provided only as a general guide for the use of this equipment. The local health agency for your area can provide specific temperature requirements.
Critical attention must be given to the heat controls for these hot tables/soup bars. Both the upper and lower heat controls (soup only require lower control) must be adjusted to achieve proper food temperatures. Hot foods should be held at a constant temperature of at least 140°F (60°C) (minimum FDA requirements to prevent spoiling). However, increasing the temperature too high will also cause the food to overcook, dry out, lose its flavor, texture and color. Food held for prolonged periods at high temperatures will also lose some of their nutritional value.
Different foods require different control settings. The type of food, the quantities of food and length of time that it is to remain in the hot table must be considered when establishing control settings. Therefore, it must be the user’s responsibility to establish the correct control settings to maintain the food at the safest, tastiest and saleable condition. HUSSMANN-
IM-FR-Isla-Food-Counters-fig 11

To fill the well:

Turn the fill valve to open position.
Close the drain valve.

To drain the well:

Turn the fill valve to the closed position.
Open the drain valve.

Operation:

Turn power switch on.
Set temperature control to ‘7” setting. Adjust as necessary.
Adjust overhead heater as necessary.

Shutting down:

Turn “ON” switch off.
Close fill valve.
Open drain valve.
Once the water is drained, close the drain valve.

Overhead Heating system
Overhead heaters and fluorescent lights are located above each well to provide both top heat and illumination.
To obtain the proper food temperatures, the well heater and overhead heater must be adjusted. Maximum limits should be avoided to prevent overcooking or drying out of food.
Note: Soup Wells do not have overhead heaters.

food temperatures can be accurately determined only through the use of food thermometers!

Important Food Handling Tips:

Preheat case 30 minutes before loading product.
Never place food directly into the warmer. Always use an inset.
Food must be displayed in a single layer, in contact with the heat source at all times.
Using thermometer, check product before loading in case (150°-160°).
At start, set control to “7”. After loading, recheck temperature every ½ hour to see that unit is operating properly. Adjust the temperature to maintain a product temperature of 140°F (60°C) and above. The setting will depend on the type and quantity of product being displayed. Be sure to test product temperature with a thermometer frequently for good product maintenance.
Food should be rotated periodically.
At the end of the day, remove product and let case cool. Then clean with soap and water.

Do not run hot wells without any water!

General Cleaning

Case Cleaning
Long life and satisfactory performance of any equipment are dependent upon the care given to it. To insure long life, proper sanitation and minimum maintenance costs, the unit should be cleaned thoroughly and frequently.
The interior may be cleaned with any domestic soap or detergent based cleaners. Sanitizing solutions will not harm the interior bottom, however, these solutions should always be used according to the manufacturer’s directions. It is essential to establish and regulate cleaning procedures. This will minimize bacteria causing discoloration which leads to degraded product appearance and significantly shortening product shelf life.
Soap and hot water are not enough to kill this bacteria. A sanitizing solution must be included with each cleaning process to eliminate this bacteria.

Scrub thoroughly, cleaning all surfaces, with soap and hot water.
Rinse with hot water, but do not flood.
Apply the sanitizing solution according to the manufacturer’s directions.
Rinse thoroughly.
Dry completely before resuming operation.

Cleaning Glass and Mirrors
Only use a soft cloth and mild glass cleaner for cleaning any glass or mirrored components. Be sure to rinse and/or dry completely.
Never use hot water on cold glass surfaces! It may shatter and cause serious injury! Allow glass surfaces to warm first.

CAUTION

CLEANING PRECAUTIONS
When cleaning:

Do not use high pressure water hoses
Do not introduce water faster then waste outlet can drain
NEVER INTRODUCE WATER ON SELF CONTAINED UNIT WITH AN EVPORATOR PAN
NEVER USE A CLEANING OR SANITIZING SOLUTION THAT HAS AN OIL BASE (these will dissolve the butyl sealants) or an AMMONA BASE (this will corrode the copper components of the case)
TO PRESERVE THE ATTRACTIVE FINISH:
DO USE WATER AND A MILD DETERGENT FOR THE EXTERIOR ONLY
DO NOT USE A CHLORANITED CLEANER ON ANY SURFACE
DO NOT USE ABRASIVES OR STEEL WOOL SCOURING PADS (these will mar the finish)

Plexi-glass and Acrylic Care

Improper cleaning not only accelerates the cleaning cycle but also degrades the quality of this surface. Normal daily buffing motions can generated static cling attracting dust to the surface. Incorrect cleaning agents or cleaning cloths can cause micro scratching of the surface, causing the plastic to haze over time.

Cleaning
Hussmann recommends using a clean damp chamois, or a paper towel marketed as dust and abrasive free with 210® Plastic Cleaner and Polish available by calling Sumner Labs at 1-800-542-8656. Hard, rough cloths or paper towels will scratch the acrylic and should not be used.

Antistatic Coatings
The 210® has proven to be very effective in not only cleaning and polishing the Plexiglass surface, but also providing antistatic and anti-fog capabilities. This product also seals pores and provides a protective coating.

Cold Food
Stocking
Improper temperature and lighting will cause serious product loss. Discoloration, dehydration and spoilage can be controlled with proper use of the equipment and handling of product. Product temperature should always be maintained at a constant and proper temperature. This means that from the time the product is received, through storage, preparation and display, the temperature of the product must be controlled to maximize life of the product. Hussmann cases were not designed to “heat up” or “cool down” product – but rather to maintain an item’s proper temperature for maximum shelf life. To achieve the protection required always:

Minimize processing time to avoid damaging temperature rise to the product. Product should be at proper temperature.
Keep the air in and around the case area free of foreign gasses and fumes or food will rapidly deteriorate.
Maintain the display merchandisers temperature controls as outlined in the refrigerator section of this manual.
Do not place any product into these refrigerators until all controls have been adjusted and they are operating at the proper temperature. Allow merchandiser to operate a minimum of 6 hours before stocking with any product.
When stocking, never allow the product to extend beyond the recommended load limit. Air discharge and return air flue must be unobstructed at all times to provide proper refrigeration. Do not stock product within the top air discharge zone (See diagram).
This case was designed and tested using stainless steel hotel pans. The use of any other material (such as crocks) may insulate the product and thus, not be kept cold. Containers made of materials other than stainless steel is discouraged and may void warranty.
Avoid the use of supplemental flood or spot lighting. Display light intensity has been designed for maximum visibility and product life at the factory.
The use of higher output fluorescent lamps (H.O. and V.H.O.), will shorten the shelf life of the product.

Important Steps

Do not set temperature too cold, as this causes product dehydration. Refer to case specs section for proper settings.
Temperature control should be by means of a T-STAT and Suction Stop Solenoid at each case. Do not use EPR valves, Liquid Line Solenoids or electronic control devices of any kind, as these allow temperature swings causing dehydration and excessive energy consumption.

Case Cleaning
Long life and satisfactory performance of any equipment are dependent upon the care given to it. To insure long life, proper sanitation and minimum maintenance costs, the refrigerator should be thoroughly cleaned frequently.
SHUT OFF FAN DURING CLEANING PROCESS. It can be unplugged within the case, or shut off case at the source. The interior bottom may be cleaned with any domestic soap or detergent based cleaners. Sanitizing solutions will not harm the interior bottom, however, these solutions should always be used according to the manufacturer’s directions. It is essential to establish and regulate cleaning procedures. This will minimize bacteria causing discoloration which leads to degraded product appearance and significantly shortening product shelf life.
Soap and hot water are not enough to kill this bacteria. A sanitizing solution must be included with each cleaning process to eliminate this bacteria.

Scrub thoroughly, cleaning all surfaces, with soap and hot water.
Rinse with hot water, but do not flood.
Apply the sanitizing solution according to the manufacturer’s directions.
Rinse thoroughly.
Dry completely before resuming operation.

Cleaning Glass and Mirrors
Only use a soft cloth and mild glass cleaner for cleaning any glass or mirrored components. Be sure to rinse and/or dry completely.
Never use hot water on cold glass surfaces! it may shatter and cause serious injury! Allow glass surfaces to warm first.

Maintenance

Access Panels

The electrical J box is located in the center of the case beneath the plate shelf. The access for condensing units (in the self contained units) is located on the side of the stand, at the end. Ends of stand are fitted for removal, if condensing unit has to be taken out.

BEFORE SERVICING
ALWAYS DISCONNECT ELECTRICAL POWER AT THE MAIN DISCONNECT
WHEN SERVICING OR REPLACING ANY ELECTRICAL COMPONENT.
This includes (but not limited to) Fans, Heaters Thermostats, and Lights.

T-5 Bulbs
T-5 lamps are furnished with a shatterproof protective coating. The same type of lamp with protective coating must be used if replaced. All lamps have the label below.

Evaporator fans
The evaporator fans are located at the center front of these merchandisers directly beneath the display pans. Should fans or blades need servicing, always replace fan blades with the raised embossed side of the blade TOWARD THE MOTOR.

Copper Coils
The copper coils used in Hussmann merchandisers may be repaired in the field. Materials are available from local refrigeration wholesalers.
Hussmann recommends using #15 Sil-Fos for repairs.

Tips and Troubleshooting
Before calling for service, check the following:

Check electrical power supply to the equipment for connection.
Check fixture loading. Overstocking case will affect its proper operation.
If frost is collecting on fixture and/or product, check that Humidity Control is working properly, and that no outside doors or windows are open-allowing moisture to enter store.

FOR PROMPT SERVICE
When contacting the factory, be sure to have the Case Model and Serial Number handy. This information is on a plate located on the case itself.

Stainless Steel Cleaning and Care

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

Mechanical a brasion
Mechanical Abrasion means those things that will scratch the steels surface. Steel Pads, wire Brushes, and Scrapers are prime examples.
Water
Water comes out of our tap in varying degrees of hardness. Depending on what part of the country you live in, you may have hard or soft water. Hard water may leave spots. Also, when heated, hard water leaves deposits behind that if left to sit, will break down the passive layer and rust your stainless steel. Other deposits from food preparation and service must be properly removed.
Chlorides
Chlorides are found nearly everywhere. They are in water, food and table salt. One of the worst perpetrators of chlorides can come from household and industrial cleaners.

Don’t Despair! Here are a few steps that can help prevent stainless steel rust.

Use the Proper Tools
When cleaning your stainless steel products, take care to use non-abrasive tools. Soft Clothes and plastic scouring pads will NOT harm the steel’s passive layer. Stainless steel pads can also be used but the scrubbing motion must be in the same direction of the manufacturer’s polishing marks.
Clean With the Polish lines
Some stainless steels come with visible polishing lines or “grain”. When visible lines are present, you should ALWAYS scrub in a motion that is parallel to them. When the grain cannot be seen, play it safe and use a soft cloth or plastic scouring pad.
Use alkaline, 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 for an alternative. Also, avoid cleaners containing quaternary salts as they also can attack stainless steel & cause pitting and rusting.
Treat your Water
Though this is not always practical, softening hard water can do much to reduce deposits. There are certain filters that can be installed to remove distasteful and corrosive elements. Salts in a properly maintained water softener are your friends. If you are not sure of the proper water treatment, call a treatment specialist.
Keep your Food Equipment Clean
Use alkaline, alkaline chlorinated or non-chlorinated cleaners at recommended strength. Clean frequently to avoid build-up of hard, stubborn stains. If you boil water in your stainless steel equipment, remember the single most likely cause of damage is chlorides in the water. Heating cleaners that contain chlorides has a similar effect.
RINSE, RINSE, RINSE
If chlorinated cleaners are used you must rinse, rinse, rinse and wipe dry immediately. The sooner you wipe off standing water, especially when sit contains cleaning agents, the better. After wiping the equipment down, allow it to air dry for the oxygen helps maintain the stainless steel’s passivity film.
Never Use Hydrochloric acid (Muriatic acid) on Stainless Steel.
Regularly Restore/Passivate Stainless Steel.

CLEANING COILS
Never use sharp objects around coils. Use a soft brush or vacuum brush to clean debris from coils. Do not puncture coils! Do not bend fins. Contact an authorized service technician if a coil is punctured, cracked, or otherwise damaged.

Do NOT use chlorine or ammonia-based cleaners to clean aluminum coils.
ICE in or on the coil indicates the refrigeration and defrost cycle is not operating properly. Contact an authorized service technician to determine the cause of icing, and to make adjustments as necessary. To maintain product integrity, move all product to a cooler until the unit has returned to normal operating temperatures.

Electrical Wiring Diagrams

Due to the Custom nature of these cases, the wiring diagrams and loads are appended to each guide. f or additional copies, please contact the factory. Have the unit serial number available.

Troubleshooting Guide

Problem	Possible Cause	Possible Solution
Case temperature is too warm.	Ambient conditions may be affecting the
case operation.	Check case position in store. Is the case located near an

open door, window, electric fan or air conditioning vent that may cause air currents? Case must be located minimum 15 Ft away from doors or windows. Cases are designed to

operate at 55% Relative humidity and a temperature of 75°F.

Discharge air temp is out of spec.| Check evaporator fan operation. Check electrical connections and input voltage.
Fans are installed backwards. Check airflow direction.
Fan blades are installed incorrectly. Make sure fan blades

have correct pitch and are per specification.

Check to see that fan plenum is installed correctly. It should not have any gaps.
Check suction pressure and insure that it meets factory

specifications.

Place prepackaged hot food in case.
Case is in defrost.| Check defrost settings. See Technical Specifications section.
Product load may be over

its limits blocking airflow.

| Redistribute product so it does not exceed load level. There is a sticker on the inside of the case indicating what the maximum load line is.
Coil is freezing over.| Return air is blocked, make sure debris is not blocking the intake section.
Coil close-offs are not installed. Inspect coil to make sure these parts are on the case.
Condensing coil or evaporator coil is clogged or dirty.| Clean coil.
Case temperature is too cold.| The t-stat temp is set too low.| Check settings. See Technical Specifications section.
Ambient conditions may be affecting the case operation.| Check case position in store. Is the case located near an open door, window, electric fan or air conditioning vent that may cause air currents? Case must be located minimum 15 Ft away from doors or windows. Cases are designed to

operate at 55% Relative humidity and a temperature of 75°F.

Inadequate air circulation.| Check if air sweep fans are functioning, check electrical connections.
There is not enough heat

provided in the airflow.

| Check if air sweep heater is functioning, check electrical connections.
There are glass gaps on the side of the case.| See glass adjustment section.
Glass is not completely shut.| Close glass correctly.
Problem| Possible Cause| Possible Solution
---|---|---
Water has pooled under case.| Case drain is clogged.| Clear drain.
PVC drains under case may have a leak.| Repair as needed.
Case tub has unsealed opening.| Seal as needed.
If the case is in a line- up, case to case joint is missing or unsealed.| Install case to case joint and seal as needed.
Evaporator pan is

overflowing (if applicable).

| Check electrical connection to evaporator pan. Check float assembly, it should move freely up and down the support stem. Clear any debris.
Case is not draining properly.| Case is not level.| Level the case.
Drain screen is plugged.| Clean drain screen and remove any debris.
Drain or P-trap is clogged.| Clear any debris.
Frost or ice on evaporator coil.| Evaporator fans are not functioning.| Check electrical connections.
Defrost clock is not functioning.| Case should be serviced by a qualified service technician.
Coil is freezing over.| Return air is blocked, make sure debris is not blocking the intake section.
Coil close-offs are not installed. Inspect coil to make sure these parts are on the case.
Large gap is visible on bottom of front glass or glass can’t be opened because it is too low.| Glass Height adjusters need to be adjusted.| See Glass Adjustment section.
Large gaps are visible in between glass panels or glass rubs against end panel.| Glass/glass clamp assembly needs to be adjusted.| See Glass Adjustment section.
Front glass does not stay open and falls closed.| Glass shock/piston may need to be replaced.| Case should be serviced by a qualified service technician.
Lights do not come on.| Ballast/light socket wiring.| Check electrical connections. See Electrical Section and check wiring diagram.
Ballast needs to be replaced.| Case should be serviced by a qualified service technician.

See Electrical Section.

Lamp socket needs to be replaced.| Case should be serviced by a qualified service technician.
Lamp needs to be replaced.| See Maintenance Section.
Light Switch needs to replaced.| Case should be serviced by a qualified service technician.
Problem| Possible Cause| Possible Solution
---|---|---
Product not holding temperature.| Ambient conditions may be affecting the case operation.| Check case position in store. Is the case located near an open door, window, electric fan or air conditioning vent that may cause air currents? Case must be located minimum 15 Ft away from doors or windows. Cases are designed to

operate at 55% Relative humidity and a temperature of 75°F.

Unit not preheated.| Preheat case before loading product.
Heat settings too low| Adjust shelf/griddle control setting.
Low voltage.| Using volt meter make sure line voltage matches serial plate voltage.
Product held too long| Hold product for recommended time.
Product not placed correctly in case.| Place product in case per recommendations.
Product not hot when placed in case.| Place prepackaged hot food in case.
No soup/hot well or overhead heat.| Faulty heater.| Check and call Hatco to replace if necessary.
Faulty control.| Check and call Hatco to replace if necessary.
Losse wiring on heater.| Check wiring/electrical connections.
Temperature setting “Off”.| Increase shelf heat setting.
No griddle heat.| Faulty griddle heater.| Check and call Hatco to replace if necessary.
Faulty control.| Check and call Hatco to replace if necessary.
Loose wiring on heater.| Check wiring/electrical connections.
Temperature setting “Off”.| Increase griddle heat setting.
Main Power switch on but case is inoperative.| Open Circuit.| Check to see that cord is plugged in if plug is provided. Check wiring/electrical connections for hard wired cases. Check line voltage.

Check power switch and replace if defective.

Fluorescent Lights do not come on.| Ballast/light socket wiring.| Check electrical connections. See Electrical Section and check wiring diagram.
Ballast needs to be replaced.| Case should be serviced by a qualified service technician.

See Electrical Section.

Lamp socket needs to be replaced.| Case should be serviced by a qualified service technician.
Lamp needs to be replaced.| See Maintenance Section.
Light Switch needs to replaced.| Case should be serviced by a qualified service technician.

Hatco Limited Warranty

PRODUCT WARRANTY
Hatco warrants the products that it manufactures (the “Products”)tobe free from effects in materials and workmanship, under normal use and service,for aperiodofone (1) year from the date of purchase when installed and maintained in accordance with Hatco’s written instructions or 18 months from the date of shipment from Hatco. Buyer must establish the Product’spurchasedatebyreturningHatco’s Warranty Registration Card or other means satisfactory to Hatco in its sole discretion.
Hatco warrants the following product components to be free from defects in materials and workmanship from the date of purchase (subject to the foregoing conditions) for the period(s) of time and on the conditions listed below:
- a) One (1) Year Parts and Labor PLUS One
  (1) Additional Year Parts-Only Warranty:
  Conveyor Toaster Elements (metal sheathed)
  Drawer Warmer Elements (metal sheathed)
  Drawer Warmer Drawer Rollers and Slides
  FoodWarmer Elements (metal sheathed)
  Display Warmer Elements (metal sheathed air heating) Holding Cabinet Elements (metal sheathed air heating) Built-In Heated Well Elements—HWB and HWBI Series (metal sheathed)
- b) One (1) Year Parts and Labor PLUS Four (4) Years Parts-Only Warrantyon pro-rated terms that Hatco will explain at Buyer’s request:
  3CS and FR Tanks
- c) One (1) Year Parts and Labor PLUS Nine (9) Years Parts-Only Warranty on:
  Electric Booster Heater Tanks
  Gas Booster Heater Tanks
- d) Ninety (90) Day Parts-Only Warranty:
  Replacement Parts
  THE FOREGOING WARRANTIES ARE EXCLUSIVE AND IN LIEU OF ANY OTHER WARRANTY, EXPRESSED OR IMPLIED, INCLUDING BUT NOT LIMITED TO ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSEORPATENTOROTHER INTELLECTUAL PROPERTY RIGHT INFRINGEMENT. Without limiting the generality of the foregoing,SUCH WARRANTIES DO NOT COVER: Coatedincandescent light bulbs, fluorescent lights, heat lamp bulbs, coated halogen light bulbs, halogen headlamp bulbs, glass components,and fuses; Product failure in booster tank,fin tube heat exchanger, or other water heating equipment caused by liming, sediment buildup, chemical attack, or freezing; or Product misuse, tamperingor misapplication, improper installation, or application of improper voltage.
- LIMITATION OF REMEDIES AND DAMAGES
  Hatco’sliability and buyer’s exclusive remedy hereunder will be limited solely, at Hatco’soption, to repair or replace using new or refurbished partsor Product by a HatcooraHatco-authorized service agency (other than where Buyerislocated outside the United States,Canada, United Kingdom, or Australia, in which case Hatco’sliabilityand Buyer’sexclusive remedy hereunder will be limited solely to replacement of part under warranty) with respect to any claim made with in the applicable warranty period referred to above.Hatco reserves theright to accept or reject any such claim in whole or part. In the context of this limited warranty, “refurbished”means a part or Product that has been returned to its original specificationsbyHatco oraHatco-authorized service agency. Hatcowillnot accept there turn of any Product without prior written approval from Hatco, andall such approved returns shall be made at Buyer’ssoleexpense.HATCO WILL NOT BE LIABLE, UNDER ANY CIRCUMSTANCES, FOR CONSEQUENTIAL OR INCIDENTAL DAMAGES, INCLUDING BUT NOT LIMITED TO LABOR COSTSORLOSTPROFITS RESULTING FROM THE USEOFORINABILITY TO USE THE PRODUCTS OR FROM THE PRODUCTS BEING INCORPORATED IN OR BECOMINGACOMPONENT OF ANYOTHER PRODUCTORGOODS.

All Hatco products are assigned a ten digit serial number at the time of manufacture. This serial number is shown on theproduct specification label that is attached to the unit. When contacting Hatco for assistance, it is very important and helpful that the serial number be provided.
The last four digits ofa Hatco serial number are the manufacturing date code:

Example= Serial number 9625060951 has a date code of “0951” which indicates the following: 0951
In addition to the date code,a complete serial number provides a link to other specific it information. Please provide the unit serial number when contacting Hatco for assistance.

HATCO CORPORATION

P.O. Box 340500
Milwaukee, WI 53234-0500 U.S.A.
800-558-0607 (414)671-6350
Parts and Service
Fax (800)690-2966 International
Fax (414)671-3976
partsandservice@hatcocorp.com
www.hatcocorp.com

Service Record

Additional copies of this publication may be obtained by contacting: Hussmann® Chino or going to our website 13770 Ramona Avenue • Chino, California 91710

909-628-8942 FAX
909-590-4910
800-395-9229
Hussmann Corporation
12999 St. Charles Rock Road
Bridgeton, MO 63044-2483
800-922-1919
www.hussmann.com

The MODEL NAME and SERIAL NUMBER is required in order to provide you with the correct parts and information for your particular unit.
They can be found on a small metal plate on the unit.
Please note them below for future reference.