HUSSmAnn Q5-SS Deli Self Service Case Owner’s Manual

HUSSmAnn Q5-SS Deli Self Service Case

Product Information

Specifications

• Model: Q5-SS
• Type: Self-Service Case
• Installation & Operation Manual: REV. 1123

General Instructions
This booklet contains information on the Q5-SS refrigerated, service deli Multi-Deck merchandiser. Please keep this booklet with the case at all times for future reference.

Product Usage Instruction

Installation

Location
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 the life of the product.

Uncrating the Stand
Place the fixture as close to its permanent position as possible. Keep it in place, attached to the case until ready to set/bolt it to the adjoining case.

Tighten Glass Screws
Tighten screws along the clamshell located on the underside of the glass before placing the unit into operation.

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.

Setting and Joining
The sectional construction of these models enables them to be joined in line to give the effect of one continuous display. An Alignment pin kit is supplied with every case and must be used in alignment.

1. Walk the floor looking for any mounds or dips.
2. Use a string level.
3. Use a transit.

If a wedge is used in the middle of a lineup, the wedge must be set on the highest point on the floor FIRST, with the rest of the lineup being leveled from it. The Q5-SS case has adjustable legs to allow for leveling.

1. Set the first case over the highest part of the floor and adjust the legs so that the case is level. Remove side and back leg braces after the case is set and joined.
2. Set the second case within one foot (1′) of the first case and remove leg skids. Keep the supports along the length of the case and far end of the case. Level the case to the first using the instructions in step one.
3. Apply masking tape 1/8 inch from the end of the case on the inside and outside rear mullion and bodywork on both cases to be joined.
4. Apply a liberal bead of case joint sealant (butyl) to the first case. The sealant area is shown using a dotted line in the illustration in Step 8. Apply a heavy amount to cover the entire shaded area.
5. DO NOT USE PERMAGUM!

Leveling

IMPORTANT!
Cases must beleveled from front to back and side to side before joining. A level case is necessary to ensure proper operation, water drainage, glass alignment, and operation of the hinges supporting the glass. Leveling the case correctly will solve most hinge operation problems.

FAQ

• Q: Can I walk on top of the Q5-SS DELI SELF-SERVICE CASE?
  A: No, these models have not been structurally designed to support excessive external loading. Walking on top of them could cause serious personal injury and damage to the fixture.

• Q: What should I use to tighten the glass screws?
  A: The glass screws should be tightened using a screwdriver or appropriate tool.

• Q: Can I use PERMAGUM as a case joint sealant?
  A: No, PERMAGUM should not be used as a case joint sealant. Please use a liberal bead of butyl sealant to ensure a proper seal.

General Instructions

/CHINO
A publication of HUSSMANN® Chino
13770 Ramona Avenue • Chino, California 91710
909-628-8942 FAX
909-590-4910
800-395-9229
www.hussmann.com.

This Booklet Contains Information on:
Q5-SS refrigerated, service deli Multi-Deck merchandiser.

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, the 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, the carrier may refuse the claim. The carrier will supply the necessary claim forms.

Concealed Loss or Damage
When loss or damage is not apparent until after all equipment is uncrated, a claim for concealed damage is made. Request in writing to the carrier for inspection within 15 days, and retain all packaging. The carrier will supply the 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 Chino, notify Hussmann Chino.If such a shortage involves the carrier, notify the carrier immediately, and request an inspection. Hussmann Chino will acknowledge shortages within ten days from receipt of equipment.

Hussmann Chino 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 of warranty or parts ordering must include the serial number of each piece of equipment involved, to provide the customer with the correct parts.

Keep this booklet with the case at all times for future reference.

Cut and Plan Views

Q5-SS Self Service Multi-deck

Installation

• Location

  • The refrigerated merchandisers have been designed for use only in air-conditioned stores where temperature and humidity are maintained at or below 75°F and 55% relative humidity. DO NOT allow air conditioning, electric fans, ovens, open doors or windows (etc.) to create air currents around the merchandiser, as this will impair its correct operation.
  • 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 the life of the product.

• Uncrating the Stand
  Place the fixture as close to its permanent position as possible. Keep in place, the attached case until ready to set/bolt to adjoining case.

• Tighten Glass Screws
  Tighten screws along the clamshell located on the underside of the glass before placing the unit into operation.

• 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.

• Setting and Joining

  • The sectional construction of these models enables them to be joined in line to give the effect of one continuous display.
  • An Alignment pin kit is supplied with every case and must be used in alignment.

Leveling

IMPORTANT!
CASES MUST BE LEVELED FROM FRONT TO BACK AND SIDE TO SIDE BEFORE JOINING. A LEVEL CASE IS NECESSARY TO ENSURE PROPER OPERATION, WATER DRAINAGE, GLASS ALIGNMENT AND OPERATION OF THE HINGES SUPPORTING THE GLASS. LEVELING THE CASE CORRECTLY WILL SOLVE MOST HINGE OPERATION PROBLEMS.

Note:

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

All cases were leveled and joined prior to shipment to ensure the closest possible fit when cases are joined in the field. When joining, use a carpenter’s level and adjust legs accordingly. The legs on the Q5-SS are adjustable and do not require shims. Simply screw the leg up or down to adjust height.

1. Using case blueprints, measure off and mark on the floor the exact dimensions of where the cases will sit. Snap chalk line for front and back positions of base rail or pedestal. Mark the location of each joint front and back. Find the highest point throughout the lineup. FLOORS ARE NORMALLY NOT LEVEL! Determine the highest point of the floor; cases will be set off this point. All cases in the entire lineup must be brought up to the highest level of the case sitting at the highest point in the lineup. This may be done in a few different ways.

   • Walk the floor looking for any mounds or dips.
   • Use a string level.
   • Useatransit.
     If a wedge is used in the middle of a lineup, the wedge must be set on the highest point on the floor FIRST, with the rest if the lineup being leveled from it. The Q5-SS case has adjustable legs to allow for leveling.

2. Set first case over the highest part of the floor and adjust the legs so that the case is level. Remove side and back leg braces after the case is set and joined.

3. Set the second case within one foot (1′) of the first case, and remove leg skids. Keep the supports along the length of the case and the far end of the case. Level the case to the first using the instructions in step one.

4. Apply masking tape 1/8″ in from the end of the case on the inside and outside rear mullion and bodywork on both cases to be joined.

5. Apply a liberal bead of case joint sealant (butyl) to first case. The sealant area is shown using a dotted line in the illustration in Step 8. Apply a heavy amount to cover the entire shaded area.
   DO NOT USE PERMAGUM!
   It is the contractor’s responsibility to install case(s) according to local construction and health codes.

6. Slide the second case up to first case snugly. Then level the second case to the first case so the glass front, bumper and top are flush.
   CAUTION
   Do not use bolts to pull cases together.

7. To compress butyl at the joint, use two Jurgenson wood clamps. Make sure the case is level from front to back and side to side on inside bulkheads at the joint.

8. Attach sections via the bolts pictured in the illustration below.

9. Apply a bead of butyl to the top of bulk heads and slip on stainless steel bulkhead cap. Also, apply silicone to the seam between joints.

10. Use your finger to smooth the silicone as thin as possible with masking tape on the inside and outside of the rear mullion (apply additional silicone if necessary). Remove the tape applied on line #4.

11. Remove front, back, and end shipping braces.

Q5-SS Refrigerated Wedges and Standard Cases
Line up taper pins and line-up plates with holes on the adjoining case. Bolting is located at the rear of the case, behind the air discharge wall, and the front body panel. The cases are bolted together in front using a bracket located behind the front panel. Remove the front panel by unscrewing these bottom screws.

It is the contractor’s responsibility to install case(s) according to local construction and\ health codes.

Bumper Installation Instructions

• 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.

WARNING!
Do NOT apply thread sealer to ABS P-Trap.

Plumbing

Waste Outlet and P-TRAP

• The waste outlet is located off the center of the case on one side allowing drip piping to be run lengthwise under the fixture.
• P-traps must be installed at the base of all refrigerated cases. The 1 ½” P-TRAP and threaded adapter 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 ensure a proper installation:

1. Never use pipe for condensate drains smaller than the nominal diameter of the pipe or P-TRAP supplied with the case.
2. 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 a series in any one line. Double P-TRAPS in series will cause a lock and prevent draining.
3. Always provide as much downhill 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.
4. Avoid long runs of condensate drains. Long runs make it impossible to provide the “fall” necessary for good drainage.
5. Provide a suitable air break between the flood rim of the floor drain and the outlet of the condensate drain. 1” is ideal.
6. Prevent condensate drains from freezing:
   • Do not install condensate drains in contact with non-insulated suction lines. Suction lines should be insulated with a nonabsorbent insulation material such as Armstrong’s Armaflex.
   • Where condensate drains are located in dead air spaces (between refrigerators or between a refrigerator and a wall), provide a means to prevent freezing. The water seal should be insulated to prevent condensation.

Refrigeration

Refrigerant Type
Check the serial plate on the case for information.

Piping
The refrigerant line outlets are located under the case. Locate first the electrical box, the outlets are then on the same side of the case, but at the opposite end. Insulate suction lines to prevent condensation drippage.

Refrigeration Lines

• Liquid 3/8” O.D.
• Suction 5/8” O.D.

NOTE:
The standard coil is piped at 1/2” (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.
• Oil traps must be installed at the base of all suction line vertical risers on refrigerated cases.
• Pressure drop can rob the system of capacity. To keep the pressure drop to a minimum, keep the refrigerant line run as short as possible, using the minimum number of elbows. Where elbows are required, use long radius elbows only.

Control Settings
See Q5-SS technical data sheet for the appropriate settings for your merchandiser. 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. Defrost times should be as directed in the Q5-SS technical data sheet. 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.

Spec Sheet

Electrical

Wiring Color Code

CASE MUST BE GROUNDED

NOTE:
Refer to label affixed to the case to determine the actual configuration as checked in the “TYPE INSTALLED” boxes.

Electrical Circuit Identification

• Standard lighting for all refrigerated models will be full-length LED lamps located within the case at the top.
• The switch controlling the lights, the plug provided for the 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.

DANGER

BEFORE SERVICING

• Always Disconnect Electrical Power at the Main Disconnect when servicing or replacing any electrical component.
• This includes (but is not limited to) Fans, Heaters, Thermostats, and Lights.

FieldWiringand 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.

LED Driver Location
Drivers are located within the access panel that runs the length of the rear of the case.

ASHRAE Color Code

NOTE:
All other manufacturers have no standard sensor codes.

Case Control Systems SENSOR COLOR

Manufacturer ® >| EIL| CPC
Location|
Coil Inlet| Color| Blue| Blue
Part#| 225-01-1755| 225-01-3255
Coil Outlet| Color| Red| Red
Part#| 225-01-1757| 225-01-3123
Discharge Air| Color| Green| Green
Part#| 225-01-1756| 225-01-3260
Return Air| Color| Purple| Green
Part#| 225-01-1758| 225-01-3260
Defrost Term.| Color| White| Orange
Part#| 225-01-0650| 225-01-3254
Liquid Line| Color| White| Blue
Part#| 225-01-0650| 225-01-3255

Finishing Touches

Bumper Installation Tips

1. 1. Start to attach the bumper at one end of the lineup, preferably on a straight case.
   2. Push the end of the bumper into the bumper channel firmly. This may be difficult if the bumper is cold.
   3. Bend the bumper backward to open and guide it forward onto the bumper channel.
   4. An inside bumper miter must be cut on wedges.
   5. Loose ends on miters must be anchored with screws on the bottom edge.
   6. The top and bottom edges of the bumper must be firmly seated into the retainer by applying a rubber mallet (not by hand).
   7. The bumper should be struck by the mallet at a slight angle that forces the bumper back into itself to prevent stretching.The installation can be made easier by applying a paraffin block to the retainer grooves.

Installing Splashguard
After merchandisers have been leveled and joined, and all drip piping, electrical and refrigeration work has been completed, install the splash guards. Splashguards may be sealed to the floor using a vinyl cove base trim. The size of trim needed will depend on how much the floor is out of level.

NOTE: The splashguard must be removable to allow access to the components behind it.

1. Remove all dirt, wax, debris, etc. from the area of the splashguard to ensure secure adhesion.
2. Apply a good contact cement to the trim, allowing a proper dry time.
3. Install trim to the splashguard so that it is flush with the floor.

User Information

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 the 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 the life of the product. Hussmann cases were not designed to “heat up” or “cool down” products – but rather to maintain an item’s proper temperature for maximum shelf life. To achieve the protection required always:

1. Minimize processing time to avoid damaging temperature rise to the product. The product should be at the proper temperature.
2. Keep the air in and around the case area free of foreign gasses and fumes or food will rapidly deteriorate.
3. Maintain the display merchandisers’ temperature controls as outlined in the refrigerator section of this manual.
4. 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 one (1) hour before stocking with any product.
5. 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.
6. Avoid the use of supplemental fl ood or spotlighting. Display light intensity has been designed for maximum visibility and product life at the factory. The use of higher output fl uorescent lamps (H.O. and V.H.O.), will shorten the shelf life of the product.

Case Cleaning
The long life and satisfactory performance of any equipment are dependent upon the care given to it. To ensure long life, proper sanitation, and minimum maintenance costs, the refrigerator should be thoroughly cleaned frequently. SHUT OFF THE FAN DURING THE CLEANING PROCESS. It can be unplugged within the case or shut off the entire 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 Hussmann’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 shortens 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.

1. Scrub thoroughly, cleaning all surfaces, with soap and hot water.
2. Rinse with hot water, but do not flood.
3. Apply the sanitizing solution according to Hussmann’s directions.
4. Rinse thoroughly.
5. 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.

Non-Glare Glass

• The high optical clarity of this glass is possible due to special coatings on the glass surface itself. To preserve this coating and the optical clarity, keep the glass clean.
• Water is the only solution recommended for use in cleaning non-glare glass. The damage to the glass from improper, caustic solutions is irreparable.
• In addition to cleaning the glass with the recommended product, some precautions should be taken when working and cleaning the inside of the case.
• When cleaning the inside of the cases, we recommend that the glass be fully opened and covered to prevent solutions from splashing onto the glass and ruining the coating on the inside.

Plexiglass and Acrylic Care
Improper cleaning not only accelerates the cleaning cycle but also degrades the quality of this surface. Normal daily buffing motions can generate 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 marked 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.

Maintenance

IMPORTANT INFORMATION
Please read these instructions completely  before beginning case installation

DANGER

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

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:

1. Check the electrical power supply to the equipment for connection.
2. Check fixture loading. Overstocking the case will affect its proper operation.
3. 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.

CAUTION

CLEANING PRECAUTIONS

When cleaning:

• Do not use high-pressure water hoses
• Do not introduce water faster the waste outlet can drain
• NEVER INTRODUCE WATER ON SELF CONTAINED UNIT WITH AN EVAPORATOR PAN
• NEVER USE A CLEANING OR SANITIZING SOLUTION THAT HAS AN OIL BASE (these will dissolve the butyl sealants) or an AMMONIA 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)

Glass Replacement and Adjustment Instructions
To replace or adjust the glass, the glass must be placed in the raised position. The underside of the clamp is exposed, revealing the tightening screws. By turning these screws counterclockwise 1/4 turn each, the glass will be loosened for either removal or adjustment.

Note:
Do not overtighten the screws since damage may occur.

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

1. Mechanical Abrasion
   Mechanical Abrasion means those things that will scratch the surface of the steel. Steel Pads, wire Brushes, and Scrapers are prime examples.

2. 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.

3. 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.

1. 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 as the manufacturer’s polishing marks.

2. 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.

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 for an alternative. Also, avoid cleaners containing quaternary salts as they also can attack stainless steel & cause pitting and rusting.

4. Treat your Water
   Though this is not always practical, softening hard water can do much to reduce deposits. Certain filters 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.

5. Keep your Food Equipment Clean
   Use alkaline, alkaline chlorinated, or non-chlorinated cleaners at recommended strength. Clean frequently to avoid the 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 have a similar effect.

6. 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 it 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.

7. Never Use Hydrochloric Acid (Muriatic Acid) on Stainless Steel

8. Regularly Restore/Passivate Stainless Steel

Wiring Diagrams Index

Troubleshooting Guide

open door, window, electric fan or air conditioning vent that may cause air currents? Case must be located a 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 backward. 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 ensure that it meets factory specifications.
Case is in defrost.| Check defrost settings. See the 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 the Technical Specifications section.
Ambient conditions may be affecting the case operation.| Check case position in the store. Is the case located near an open door, window, electric fan or air conditioning vent that may cause air currents? The case must be located a minimum 15 Ft away from doors or windows. Cases are designed to operate at 55% Relative humidity and a temperature of 75°F.
Condensation on glass.| Ambient conditions may be affecting the case operation.| Check case position in the store. Is the case located near an open door, window, electric fan or air conditioning vent that may cause air currents? The case must be located a 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.
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 an 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.
The evaporator pan is overflowing (if applicable).| Check the electrical connection to the evaporator pan. Check the float assembly, it should move freely up and down the support stem. Clear any debris.
Case is not draining properly.| The case is not level.| Level the case.
The drain screen is plugged.| Clean the drain screen and remove any debris.
The drain or P-trap is clogged.| Clear any debris.
Frost or ice on the evaporator coil.| Evaporator fans are not functioning.| Check electrical connections.
The defrost clock is not functioning.| The case should be serviced by a qualified service technician.
The coil is freezing over.| Return air is blocked, make sure debris is not blocking the intake section.
Coil close-offs are not installed. Inspect the coil to make sure these parts are on the case.
A large gap is visible on the bottom of a front glass or the glass can’t be opened because it is too low.| Glass Height adjusters need to be adjusted.| See the Glass Adjustment section.
Large gaps are visible in between glass panels or glass rubs against the end panel.| The glass/glass clamp assembly needs to be adjusted.| See the Glass Adjustment section.
The front glass does not stay open and falls closed.| The glass shock/piston may need to be replaced.| Case should be serviced by a qualified service technician.
The lights do not come on.| LED Driver/light socket wiring.| Check electrical connections. See the Electrical Section and check the wiring diagram.
The LED Driver needs to be replaced.| Case should be serviced by a qualified service technician. See Electrical Section.
The lamp socket needs to be replaced.| Case should be serviced by a qualified service technician.
The lamp needs to be replaced.| See Maintenance Section.
The Light Switch needs to be replaced.| Case should be serviced by a qualified service technician.

Temperature Guidelines

The refrigerators should be operated according to the manufacturer’s published engineering specifications for entering air temperatures for specific equipment applications. Table 1 shows the typical temperature of the air entering the food zone one hour before the start of defrost and one hour after defrost for various categories of refrigerators. Refer to Appendix C for Field Evaluation Guidelines.

Application Recommendations

1. Temperature performance is critical for controlling bacteria growth. Therefore, the following recommendations are included in the standard They are based on confirmed field experience over many years.
2. The installer is responsible for following the installation instructions and recommendations provided by Hussmann for the installation of each type of refrigerator.
3. Refrigeration piping should be sized according to the equipment manufacturer’s recommendations and installed under normal refrigeration practices. Refrigeration piping should be insulated according to Hussmann’s recommendations.
4. A clogged waste outlet blocks refrigeration. The installer is responsible for the proper installation of the system which dispenses condensate waste through an air gap into the building’s indirect waste system.
5. The installer should perform a complete start-up evaluation before the loading of food into the refrigerator, which includes such items as:
   • Initial temperature performance, Coils should be properly fed with a refrigerant according to the manufacturer’s recommendations.
   • Observation of outside influences such as drafts, radiant heating from the ceiling, and lamps. Such influence should be properly corrected or compensated for.
   • At the same time, checks should be made of the store dry-bulb and wet-bulb temperatures to ascertain that they are within the limits prescribed by Hussmann.
   • Complete start-up procedures should include checking through a defrost to make certain of its adequate frequency and length without substantially exceeding the actual needs. This should include checking the electrical or refrigerant circuits to make sure that defrosts are correctly programmed for all the refrigerators connected to each refrigeration system.
   • Recording instruments should be used to check performance.

Field Recommendations

Recommendations for field evaluating the performance of retail food refrigerators and hot cases

1. The most consistent indicator of display refrigerator performance is temperature of the air entering the product zone (see Appendix A). In practical use, the precise determination of return air temperature is extremely difficult. Readings of return air temperatures will be variable and results will be inconsistent. The product temperature alone is not an indicator of refrigerator performance.

NOTE:
Public Health will use the temperature of the product in determining if the refrigerator will be allowed to display potentially hazardous food. For the purpose of this evaluation, product temperature above the FDA Food Code 1993 temperature for potentially hazardous food will be the first indication that an evaluation should be performed. It is expected that all refrigerators will keep food at the FDA Food Code 1993 temperature for potentially hazardous food.

1. The following recommendations are made for the purpose of arriving at easily taken and understood data which, coupled with other observations, may be used to determine whether a display refrigerator is working as intended:

   • INSTRUMENT – A stainless steel stem-type thermometer is recommended and it should have a dial a minimum of 1 inch internal diameter. A test thermometer scaled only
     in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to 1°C (1.8°F). Temperature measuring devices that are scaled only in Fahrenheit shall be accurate to 2°F. The thermometer should be checked for proper calibration. (It should read 32°F when the stem is immersed in an ice water bath).

   • LOCATION – The probe or sensing element of the thermometer should be located in the airstream where the air first enters the display or storage area, and not more than 1 inch away from the surface and in the center of the discharge opening.

   • READING – It should first be determined that the refrigerator is refrigerating and has operated at least one hour since the end
     of the last defrost period. The thermometer reading should be made only after it has been allowed to stabilize, i.e., maintain a constant reading.

   • OTHER OBSERVATIONS – Other observations should be made that may indicate operating problems, such as unsatisfactory product, feel/appearance.

   • CONCLUSIONS – In the absence of any apparent undesirable conditions, the refrigerator should be judged to be operating properly. If it is determined that such condition is undesirable, i.e., the product is above proper temperature, checks should be made for the following:

   1. Has the refrigerator been loaded with warm products?
   2. Is the product loaded beyond the “Safe Load Line” markers?
   3. Are the return air ducts blocked?
   4. Are the entering air ducts blocked?
   5. Is a dumped display causing turbulent air flow and mixing with room air?
   6. Are spotlights or other high-intensity lighting directed onto the product?
   7. Are there unusual draft conditions (from heating/air-conditioning ducts, open doors, etc.)?
   8. Is there exposure to direct sunlight?
   9. Are display signs blocking or diverting airflow?
   10. Are the coils of the refrigerator iced up?
   11. Is the store ambient over 75°F, 55% RH as outlined in ASHRAE Standard 72 and ASHRAE Standard 117?
   12. Are the shelf positions, numbers, and sizes other than those recommended by Hussmann?
   13. Is there an improper application or control system?
   14. Is the evaporator fan motor/blade inoperative?
   15. Is the defrost time excessive?
   16. Is the defrost termination, thermostat (if used) set too high?
   17. Are the refrigerant controls incorrectly adjusted?
   18. Is the air entering the condenser above design conditions? Are the condenser fins clear of dirt, dust, etc.?
   19. Is there a shortage of refrigerant?
   20. Has the equipment been modified to use replacements for CFC-12, CFC-502, or other refrigerant? If so, have the modifications been made per the recommendations of the equipment manufacturer? Is the refrigerator charged with the proper refrigerant and lubricant? Does the system use the recommended compressor?

Recommendations to User

Hussmann Corporation provides instructions and recommendations for proper periodic cleaning. The user will be responsible for such cleaning, including the cleaning of low-temperature equipment within the compartment and the cooling coil area(s). Cleaning practices, particularly for proper refrigerator unloading and warm-up, must be per applicable recommendations.

1. Cleaning of nonfrozen food equipment should include a weekly cleaning of the food compartment as a minimum to prevent bacteria growth from accumulating. Actual use and products may dictate more frequent cleaning. Circumstances of use and equipment design must also dictate the frequency of cleaning the display areas. Weekly washing down of the storage compartment is also recommended, especially for equipment subject to drippage of milk or other liquids, or the collection of vegetables, meat, crumbs, etc. or other debris or litter. Daily cleaning of the external areas surrounding the storage or display compartments with detergent and water will keep the equipment presentable and prevent grime buildup.
2. Load levels as defined by the manufacturer must be observed.
3. The best preservation is achieved by following these rules:
   • Buy quality products.
   • Receive perishables from transit equipment at the ideal temperature for the particular product.
   • Expedite perishables to the store’s storage equipment to avoid unnecessary warm-up and prolonged temperature recovery. Food store refrigerators are not food chillers nor can they reclaim quality lost through previous mishandling.
   • Care must be taken when cross-merchandising products to ensure that potentially hazardous vegetable products are not placed in non-refrigerated areas.
   • Display and storage equipment doors should be kept closed during periods of inactivity.
   • Minimize the transfer time of perishables from storage to display.
   • Keep meat under refrigeration in the meat cutting and processing area except for the few moments it is being handled in processing. When a cut or tray of meat is not to be worked on immediately, the procedure should call for returning it to refrigeration.
   • Keep tools clean and sanitized. Since mechanical equipment is used for fresh meat processing, all such equipment should be cleaned at least daily, and each time a different kind of meat product comes in contact with the tool or equipment.
   • Make sure that all refrigeration equipment is installed and adjusted in strict accordance with the manufacturer’s recommendations.
   • See that all storage and refrigeration equipment is kept in proper working order by routine maintenance.

For further technical information, please log on to http://www.hussmann.com/products/Q3.5-SS.htm.

FOR CALIFORNIA INSTALLATIONS ONLY:

WARNING:
Cancer and Reproductive Harm www.P65Warnings.ca.gov.

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.

Service Record

Contact Information

/CHINO
A publication of HUSSMANN® Chino
13770 Ramona Avenue • Chino, California 91710
909-628-8942 FAX
909-590-4910
800-395-9229
www.hussmann.com.

The MODEL NAME and SERIAL NUMBER is required 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.

MODEL:
SERIAL NUMBER:

References

• Hussmann | Hussmann Corporation

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