hussman Food Processor IGHT ESH ESHS 0010 User Manual

ESH/ESHS Hot Food Family

Single-Deck Ser vice Hot Food Case

ESH Combo with pedestal option

p/n IGHT-ESH/ESHS-0010

INSTALLATION & OPERATION GUIDE

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Rev. 0010

Cut & Plan Views

Glass

Top

8³/4

Self-Service Case Front Glass

Opening 28¹/2" Surface Warmer

replaces Hot Well NOTE: Non-

Glare Glass Coating on Service

Case Only

15"

opening

Self-Service Case Front

Glass Opening 28¹/2

Surface Warmer

Polycarbonate

Doors

Replaces Hot Well

5¹¹/16"

Light

Food

Warmer

27"

Hot Well

2 ³/16"

30¹⁵/16"

46 ³/4

13 ⁵/8

2¹/16"

30¹/4

43 ¹¹/16"

11³/8

ESHS

ESH (-SS)

Service Hot

Hot Foods

GRIDLE

WARMING

WELLS

DRAIN*

WATER*

STUB UP

19" X 19"

ELEC.

MECH.

STUB UP

19" X 19"

raible

CASE FRONT

46 ³/4

46 ³/4"

46 ³/4

(VARIABLE LENGTHS)

Plan View

HOT SERVICE CASE ONLY

COMBO CASES

* WATER & DRAIN ON

Plan View

Installation

UNCRATING THE STAND

Place the fixture as close to its permanent position as

possible. Remove the top of the crate. Detach the walls

from each other and remove from the skid. Unbolt the

case from the skid. The fixture can now be lifted off the

crate skid. Lift only at base of stand!

Before Rasing the Glass retighten all

screws along clam shell!

EXTERIO R LOADING

These models have not been structurally designed to sup-

port excessive external loading. Do not walk on their

tops;This could cause serious personal injury and dam-

age to the fixture.

SETTING AND JO INING

The sectional construction of these models enable them

to be joined in line to give the effect of one continuous

display. A joint trim kit is supplied with each joint.

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IGHT-ESH/ESHS-0010

Installation cont.

LEVELING

IMPO RTANT! IT IS IMPERATIVETHAT CASES

BE LEVELED FRO M FRO N T TO BACK AN D

SIDE TO SIDE PRIO R TO JO INING. A LEVEL

CASE IS N ECESSARY TO IN SURE PRO PER

O P ERAT IO N , W AT ER D RAIN AG E, G LASS

ALIG N MEN T, AN D O P ERAT IO N O F T H E

H IN G ES SU P P O RT IN G T H E G LA SS.

LEVELIN G T H E C ASE C O RREC T LY W ILL

It is the contractor's responsibility to install

case(s) according to local construction and

health codes.

6. Slide second case up to first case snugly. Then level

second case to the first case so glass front,bumper

and top are flush.

SO LVE

MO ST

H IN G E

O P ERAT IO N

PRO BLEMS.

7. To compress buytl at joint,use two Jurgenson wood

clamps. Make sure case is level from front to back

and side to side on inside bulkheads at joint.

8. Attach sections together via a 2 bolts located in the

base of the case. Secure the overhead structure by

bolting the bracket,located inside behind lights.

NOTE: A. To avoid removing concrete flooring, begin

lineupleveling from the highest point of the

store floor.

B. When wedges are involved in a lineup, set them

first.

C. If there is a problem with the hinge operation,

first checkifcase islevel.The minitop hardware

may have become loosened during shipping

(ESHS Only). If it does not look level, call

Hussmann Chino immediately for the shim kit

needed to level the mini top hardware, and

continue with the following instructions. (If

problem still persists, see "Clamshell Screw

Adjustment" section – ESH only).

Do not use cam locks

to pull cases together!

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.

9. Apply bead of buytl to top of bulkheads and slip on

stainless steel bulkhead cap. Also apply buytl to

seam between overhead light tubes.

10. VERY IMPO RTANT!Apply liberal amounts of

black buytl to area under interior lower legs and fill

all voids down to bulkhead.

11.Use finger to smooth buytl as thin as possible at

masking tape on inside and outside of rear mullion

(apply additional buytl if necessary).Remove tape

applied on line #3.

LEVELING/JO INING INSTRUCTIO NS

1. Check level of floor where cases are to be set.

Determine the highest point of the floor;cases will

be set off this point.

2. Set first case,and adjust legs over the highest part of

the floor so that case is level.Prevent damage – case

must be raised under leg or by use of 2x6 or 2x4 leg

brace.Remove side and back leg braces after case is

set.

3. Set second case as close as possible to the first case,

and level case to the first using the instructions in

step one.

4. Apply masking tape 1/8" in from end of case on

inside and outside rear mullion on both cases to be

joined.

CO RNER W EDGES

Corner wedges are attached via front and rear camlocks.

Use a 7mm allen wrench to turn the locks. Do not over-

tighten! Join the top by using a joint bracket (included in

joint kit) with 3/8" bolts.

CO MMO N END BETW EEN UNLIKE CASES AND HOT

CASES

Bolt end onto case using bolts provided in predrilled

holes behind front panel through bracket provided,

and in the rear behind the rear access panel on the

bottom . Hot case are only bolted in two places.

5. Apply liberal bead of case joint sealant (butyl) to

dotted area shown in (Fig.2,#1) of first case. Apply

heavy amount to cover entire shaded area.

DO NOT USE PERMAGUM!

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Rev. 0010

Installation cont.

W ATER SUPPLY CO NNECTIO N

FINISHING TO UCHES

The well fill water hose on these models will need to be

connected to a water supply. The water connection is 1/

2", and consists of a hand gate valve. If the water pressure

exceeds 45 psi, a water pressure regulating valve should

be installed in the supply line, and set at 30-35 psi outlet

pressure. The pressure regulating valve is not supplied by

Hussmann.

For a quick preheat time, the customer may want to

pipe in hot water. If hot water is piped into the case, tem-

perature of water supply must not exceed 150°F(66°C).

In areas where water contains a heavy mineral content, it

may be a good idea to install a cartridge-type water filtra-

tion system.

Proper water depth is 1".These cases come equipped

with an auto-fill system designed to slowly feed in water

to maintain the proper water level, and prevent damage

incurred when cold water is fed too fast into a hot well.

In common well configurations, the water level is regu-

lated by adjusting the probe on the inside of the well. In

multi-well configurations, use the sliding plate at the rear

of the case to adjust the float level.The water level is main-

tained in direct relation to the vertical position of the

plate.The water feeds in slowly, so it is not necessary to

shut water off during cleaning. It is advisable to allow a

number of hours for the system to refill. If necessary, the

(PERFO RM AFTER PLUMBING AND ELECTRICAL)

ACCESS PANELS

All electrical and drain access panels are clearly labeled

on the deck of the stand. .

INSTALLING SPLASHGUARD

After merchandisers have been leveled and joined and all

electrical and plumbing work has been completed, install

the splashguards. After adjusting brackets flush with the

floor,position splashguard up behind the front panel

first—then position the lower portion over the previously

adjusted brackets. 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 access compo-

nents behind it.

1. Remove all dirt and wax (etc.) from the area of the

splashguard to ensure a secure adhesion.

2. Apply a good contact cement to the trim, allowing

for proper dry-time.

3. Install trim to the splashguard so that it is flush with

floor.

Do not seal trim to floor!

BO LT AND SEALANT LO CATIO NS

case may also be filled manually, with the use of buckets.

NOTE: Some local codes may require the installation of check

valves in the water supply.

APPLY SEALANT

TO SHADED AREA

JOINT BACKER

LOCATION

CAMLOCK

LOCATIONS

BOLT INSIDE

WEDGES

SEALAROUND PIPING

ACCESS HOLES

Do n o t p lu m b b e lo w t h e slid in g p la t e

o n t h e sid e o f t h e h o t w e ll!

CAMLOCK

LOCATION

(BOLT BRACKET

IN WEDGES)

Doing so m ay interfere with the

ability to adjust the water within the well!

CAMLOCK

SEALANT

LOC ATIO NS

Plum bing

W ASTE O UTLET

The waste outlet is located under the hot wells and can

be accessed from the back.

Da m a ge m ay o ccu r if co ld w a t e r is fe d

in t o a p r e h e a t e d h o t w e ll t o o q u ick ly!

Drain is 1" copper. A stub is provided for extending to

sink. Drain must be run in a material that will withstand a

150°F (66°C) (or more) temperature, such as copper.

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IGHT-ESH/ESHS-0010

Replacing Tubular Heat ing Unit s

Electrical

Undo wire clamps. Bend supporting clips out of the way

and remove rod.

Replacing Fluorescent Bulbs

Overhead Fluorescent lamps are designed to last through

many hours of use.Should there be a need to replace one,

it is as simple as replacing a standard fluorescent light bulb.

BEFO RE SERVICING

Always Disconnect Electrical

Power at the Main Disconnect

when servicing or replacing any

electrical com ponent.

This includes (but not lim ited to) Fans, Heaters,

Therm ostats, and Lights.

Tubular Heating Units

are EXTREMELY HOT!

Never touch until the case has

had am ple tim e to cool down!

W IRING CO LO R CO DE

1. Turn light switch to OFF before replacing any lighting

components.

2. Remove lamp by gently twisting / rotating it in a

froward or backward motion until the bulb slides

out of the track.

3. Insert new lamp by feeding the prongs into the track,

and twisitng it until you feel a "click" meaning that

the lamp is set.

BLACK

ORANGE

BLUE

NEUTRAL

WHITE

NOTE: High Leg Connection

Orange Only

CASE MUST BE GROUNDED

6. Turn switch on.

ELECTRICAL CIRCUIT IDENTIFICATIO N

Standard lighting for all models will be full length fluores-

cent 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.

User Inform ation

FO O D HANDLING and HOT FO O D EQ UIPMENT

These hot tables 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 should be

approximately 160°F when first put into the hot table.

These hot tables are best suited when used in a cafeteria

type application where the food is held and served rapidly,

within a few hours. Any attempt to use the hot table to

display large amounts of food for long periods of time will

result in dehydrated, overcooked and unsafe food. The

quality of 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 a 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.

ELECTRICAL SERVICE RECEPTACLES

(W HEN APPLICABLE)

The receptacles located on the exterior of the merchan-

diser are intended for scales and lighted displays. They

are not intended nor suitable for large motors or other

external appliances.

FIELD W IRIN G & SERIAL PLATE AMPERAGE

Field Wiring must be sized for component amperes

printed on the serial plate. Actual ampere draw may be

less than specified. Most component amperes are listed

in the “Case Specs” section, but always check the se-

rial plate.

BALLAST LO CATIO N

Ballasts are located within the access panel that runs

the length of the rear of the case. Refer to diagram on

page 6.

The following guidelines are provided only as a general

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Rev. 0010

guide for the use of this equipment. The local health agency

for your area can provide specific temperature

requirements.

number for cooler) to maintain product

temperature of 140°F⁺(60°C^.) minimum. The setting

will depend on the type of product being displayed

and how much there is in the well. Be sure to test

product temperature with a thermometer

frequently for good product maintenance.

Keep cover(s) on insets to maintain food quality and

temperature.

Critical attention must be given to the heat controls for

these hot tables. Both the upper and lower heat controls

must be adjusted to achieve proper food temperatures.

Hot foods should be held at a minimum temperature of at

least 140°F (60°C) according to 1995 FDA Food Code.

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 will 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 most saleable

condition.

Food must always be placed into a display pan over

the well,never directly into the well.

Food should not be stacked above the top of the pan.

Food above the top of the pan will dry out rapidly.

Food juice or gravy should be stirred frequently and

any meats should be basted with the gravy. Stir and

rotate foods as needed. Wipe up spills immediately

- for eye appeal now,and easier cleaning later.

Food should be rotated periodically from the

bottom to top.

If practical,the food should be covered during slow

sale periods to reduce dehydration.

At end of the day,remove product and let case cool.

Then clean with soap and water (use oven cleaner

on the difficult spots). Polish and clean glass with a

good glass cleaner.

Food tem peratures can be accurately deter-

m ined only through the use of food therm om -

eters!

IMPO RTANT O PERATIO N TIPS:

Preheat case 30 minutes before loading product

using higher settings. Self Service griddle type

merchandiser using Granite tiles require a longer

preheat period.

All gr iddle t ype unit s are designed to maintain

termperatures above the FDA guideline of 140°F. This is

product temperature,not air or griddle temperature. Due

to the open design of these units, they must be loaded

with product for proper operation. When units are empty,

they experience rapid rise of heated air from air outside

the case.This action gives empty units a false, lower than

desired, temperature reading. Loading the case traps the

air at the griddle, raising temperatures to the 165°F to

185°F range, keeping product well above the FDA

guidelines. Remember, these units must be loaded with

product to maintain safe product temperature.*

Never place food directly into warmer.Always use

an inset and pan.

Never pour water into a dry preheated warmer.

This may damage the unit. Always pour water into

warmer BEFORE preheating.

Always use water in case wells, as it provides even

heat and humidity.

Too much water or too much heat will cause

excessive condensation on the front glass,

decreasing visibility.

Food must be displayed in a single layer in direct contact

with the griddle at all times.

Make sure all pans are in the well units no matter the

configuration.

Using t he r m om e t e r , check product before

loading in case (150°-160°).

Always use warmer in wet operation when warming

thick food items.

Stir thick foods such as chili, fudge and chowders

often to keep foods uniformly heated and prevent

scorching.

CO NTRO LS

The controls to regulate the temperature of the well

heaters, griddle, and the overhead heat are located at the

rear of the case.

OVERHEAD HEATING SYSTEM

Tubular heating units are located above each well to

provide top heat. To obtain the proper food tempera-

tures, the well heaters, griddles, and heat lamps must be

adjusted. Maximum limits should be avoided to prevent

overcooking or drying out food.

At start, set wells to "7", and overhead heat to "5".

After loading,recheck temperature every 1/2 hour

to see that unit is operating properly. Adjust the

thermostat (a higher number for hotter and a lower

W ELL HEATING SYSTEM

The heating well is thermostatically controlled with an

indicator light showing when the heater has cycled on and

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IGHT-ESH/ESHS-0010

is heating. The pilot lamp beside the control knob indi-

cates when the well heater is heating.

TURN POWER,

LIGHTS AND

WATERFILL ON

FIRST

HOT WELL

TEMP.

AUTO -FILL O PERATIO N

INITIAL

SETTING

"7"

Hussmann hot cases are equipped with an internal auto

fill system that allows automatic filling of the heating pans.

The water level is preset and automatically regulated. The

proper water level is 1 inch.

OVERHEAD

HEAT

OFF

INITIAL

INCREASE

O/H HEAT

SETTING

"5"

LIGHT

POWER

Depending

upon the length

of the case,

there may be

more than one

(1) group of

overhead heat

switches.

DECREASE

OVERHEAD HEAT LEFT

WATER

FILL

OFF

ART

-UP

O/H HEAT

LIGHT

START-UP

1. Close drain valve.

2. Turn all black toggle switches (Water,Fill,Lights) on.

The well will begin to fill approximately 15 seconds

after the switch is turned on. Fill to 1" depth.

LIGHTS

However, they

should all be

set at the same

setting.

430-01-0365 9810

OVERHEAD HEAT LEFT

GRIDDLE

(Control Panel on Rear of Case)

TEMP.

INITIAL

SETTING

"7"

Check to make sure all lights come

on at start-up. If they do not, contact

your Service Department.

SHUTDO W N

1. Remove all usable food.

2. Turn off all heat and light controls.

3. Turn well heater control to off.

Da m a ge m ay o ccu r if co ld w a t e r is fe d

in t o a p r e h e a t e d h o t w e ll t o o q u ick ly!

4. Open water drain to drain water from the well.In its

open position,the valve handle will point in the same

direction as the drain pipe.

5. Thoroughly clean all stainless steel surfaces by

washing them down with a mild soapy solution with

a bacteria killing agent. NOTE: When cleaning hot

well area,pay special attention to the auto-fill sensor.

It should be kept clean or the water in the well could

possibly fill to capacity and overflow. Clean

occasionally with a mild cleaning solution. Wiping it

dry will help ensure that the sensor operates

properly.

3. Turn all overhead heat to the "5" position.

4. After the well has begun to fill,turn the well heater

and griddle dial to the "7" position.

6. Wipe down non-glass areas on the outside of the

case.

Do not turn on the well heater

if there is no water in the unit

or dam age will occur!

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 fixture should be thoroughly cleaned frequently. 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.

5. Place empty pans in the case to help the case preheat

faster.The unit will take approximately 45 minutes to

preheat. It is also important that the small pan

divider bars are installed properly between each pan.

These dividers provide a seal around each individual

pan and are necessary to maintain the proper

temperature of the food products. Extra dividers

should be stored outside of the case.

Soap and hot water are not enough to kill this bacteria. A

sanitizing solution must be included with each cleaning pro-

cess to eliminate this bacteria.

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Rev. 0010

User Inform ation cont.

to the surface.Incorrect cleaning agents or cleaning cloths

can cause micro scratching of the surface,causing the plastic

to haze over time.

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 the

manufacturer’s directions.

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.

4. Rinse thoroughly.

5. Dry completely before resuming operation.

CLEANING GLASS & MIRRO RS

Only use a soft cloth and mild glass cleaner for cleaning

any glass or mirrored components. Be sure to rinse

and/or dry completely.

ANTISTATIC COATINGS

The 210^®has proven to be very effective in not only clean-

ing and polishing the Plexiglass surface, but also providing

anti-static and anti-fog capabilities. This product also seals

NO N-GLARE GLASS

pores and provides a protective coating.

• DO NOT USE ABRASIVES OR STEEL WOOL SCOURING PADS

(these will mar the finish)

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.

Windex^®or Glass Plus^®are the only solutions recom-

mended to be used to clean the non-glare glass. The

damage to the glass from improper, caustic solutions is

irreparable.

In addition to cleaning the glass with the recommended

product,there are precautions that should be taken when

working and cleaning the inside of the case.

•

W hen 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.

CLEANING PRECAUTIO NS

WHEN CLEANING:

Never Use a Cleaning or Sanitizing Solution

that has an OIL BASE (these will dissolve the

butyl sealants) or AMMONIA BASE

(this will corrode the copper components

of the case)

TO PRESERVE THE ATTRACTIVE FINISH:

Do Use Wat er and a Mild Det ergent for

the Exterior Only!

Do Not Use Abrasives or Steel Wool Scouring Pads

(these will mar the finish)

PLEXIGLASS & 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

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IGHT-ESH/ESHS-0010

Lift-up Glass

CLAMSHELL ASSEMBLY

IMPO RTANT!

(1) PVC U-CHANNEL

READ BEFORE RAISING FRONT GLASS :

The top cylinders,which allow the raising and lowering

of the glass, have been carefully tested for proper ten-

sion. However, during shipment, the clamshell screws

can work themselves out and/or the lubricant inside may

have settled. This settling may cause excessive or uneven

tension on the glass - to the point of breakage.

(2) RUBBER SEALER

GASKET

Before Rasing the Glass retighten all

screws along clam shell!

SILICO NE

(3) HANDRAIL

(5) SUPPO RT

ANGLE

(4) TAPE SECURELY

ARO UND THE

W HO LE END

After installing new cylinders,it is advisable to perform

these three easy steps before completely raising the front

glass.

1. Slowly raise and lower each glass section 6 times,to

a height of 6".

INSTALL GLASS

1. Place PVC U-channel (1) on glass.

2. With one person holding each end of the glass, lift

up and place top of glass inside clamshell (glass will

be in fully open position.) Center glass within

clamshell.

2. Increase the height to 12",and raise and lower the

glass 6 more times.

3. With one person holding the glass in the clamshell,

tighten the two set screw on each end and two

equally spaced set screws in the center of the glass

to about 4 ft/lbs.

4. Open and close glass gently,checking to see that the

alignment can be corrected by releasing the set

screws enough to move the glass forward and

backward.

5. Glass should rest squarely on glass support angles

(5).If not,they can be adjusted by loosening the

screw that attaches them to the case.

6. After glass is aligned,tighten set screws.

7. Attach wipes to appropriate edge of glass filling gap

between adjacent pieces of glass. See“Installing

Glass Sweep” section for complete instructions.

8. Leave taped glass closed for 12 hours.

3. Finally,raise the glass to it's full extension. This

should release any settled lubricant in the cylinders,

and prevent any stress on the front glass.(1)(3)

ESH Curved Glass

Replacem ent

BRO KEN GLASS REMOVAL

1. Loosen set screws along clamp.

2. Remove plastic PVC channel (1) between clamshell

and glass.

3. Use new plastic PVC channel. Lift off top of

clamshell, and clean off any particles. Replace

clamshell (Do NotTighten).

NEW GLASS PREP

1. Centering rubber gasket (2) on handrail,slide all

but outer 3" of gasket into handrail.

2. Apply 3/8" bead of buytl to outer 2" of handrail,

and insert remaining gasket. Trim to length of

handrail.

3. Apply 3/8" bead of buytl to bottom of glass receiver

(3) on handrail.

INSTALLING GLASS SW EEP

After installing new glass onto a case, it is important to

replace the glass sweep.

Masking Tape

4. Center handrail on glass.Firmly push onto bottom

edge of glass.

Front Glass

5. Tape securely (4),and allow 12 hours to cure.

NOTE: Do not tape where glass support angles are located on

case (approximately 11-13" from ends).

Glass Sweep

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Rev. 0010

PISTO N REPLACEMENT

1.OPEN GLASS.Glass must remain open throughout

procedure.

2.LoosenAllen set Screw (1).

3.While holding onto piston,remove and save pin (2).

4. Slide piston out.

5.Slide new piston in making sure the U-shaped end fits

around pin at bottom of arm (3).

6. Line up upper pin with arm, arm with strut, and

replace pin.

FOR PROMPT SERVICE

W hen Contacting the Factor y

regarding problem s, Be sure

to have the Case MO DEL and

SERIAL N U MBER H a n d y.

T h is In fo r m a t io n is o n a p la t e

located on the case itself.

7.ReplaceAllen set screw.*

REAR OF CASE

*After installing either piston, prime them as outlined in

the "Read

Before Raising Glass" warning found in the "Installation

Instructions" section of this booklet.

ESHS Straight Glass

IF GLASS DO ES NOT CLO SE/STAY O PEN PRO PERLY-

LEVEL MINITO P HARDWARE

During shipping, it is possible that the mini top hardware

screw allows realignment of glass angle and position

front to back.

4. Raise glass and loosen hex screw.(See item/diagram

#6 on page 13.)

housing the pistons and armature has been jostled out of

position. This affects the opening angle of the glass.

1. Be sure mini top hardware is level front to back by

placing a level along the top of the mini top housing

at each hinge location. If it is not, you will need

a shim kit before you can correct.Order from

Hussm ann Chino.

2. Remove top glass and panel at top of hardware

housing.

3. Mark position of hardware (glass) in relation to case

before loosening hex screw using masking tape

applied on mini top hardware and case,and pen. Hex

5. Shim to adjust until level using shims available from

Hussmann Chino (16 or 20 gauge stainless steel).

6. Check angle by using level placed on top of mini top

hardware. Note: a 6" level will fit perfectly within

access area.

7. Remove 1¹/₄" chrome cap at front of case arm

support. The removal of this cap allows finger access

to hold nut plate while tightening hex screw.

8. Hold nut plate and tighten hex screw.

9. If there is still a problem with glass staying open over-

level by adding an addition shim under front of case.

NOTE: BEFO RE MAKING ANY O F THE

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IGHT-ESH/ESHS-0010

RECO MMENDED ADJUSTMENTS,

VERIFY THAT THE CASE(S) HAVE BEEN LEVELED PRO PERLY.TIPS & TRO UBLESHO OTING

Before calling for service if som ething seem s wrong, check the following:

1. INSPECT THE GAP BETW EEN THE GLASS PANELS

A. If pinched at the top:

Back or Top edges of glass

Gap is more narrow at the top than at the bottom.

Then see Item 4 / Uneven Gap.

Front or Bottom edges of glass

B. If pinched at the bottom:

Gap is more narrow at the bottom than at the top.

Then see Item 4 / Uneven Gap

Back or Top edges of glass (hinge side)

Front or Bottom edges of glass

C. If gap is even,but too narrow or too wide and conditions are satisfactory then:

Item 6 / Front and BackAdjustment..

Typical gap = 3/16" to 1/4"

2. CHECK CLO SING ACTIO N O F THE GLASS PANEL

Test each panel by gently pushing it to close.Does the glass panel bounce or wobble as it closes?

Bac

edge of glass (hinge side)

A glass panel that does not close smoothly and neatly,

most likely is misaligned with the front edge of the

glass and the surface or edge which it closes upon.

Refer to diagram at the right.

Rubber gasket or

(surface that glass

closes upon)

To correct problem

Go to Item 5.

ont

edge of glass or grip rail (ESCS)

View: Top looking down

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Rev. 0010

3. CHECK O PENING ACTIO N O F GLASS PANELS

A. Lift up adjacent glass panels at the same time

and note the following:

B. Do the corners of the glass maintain an even gap

throughout the travel of the panels?And do the

corners touch or overlap at any point?

To correct problem

Go to items 4 & 5.

4. STRATEGIES FO R CO RRECTING UNEVEN GAP AND O PENING O VERLAP PRO BLEMS

VERTICALLY adjust the hinge(s) to even the gap

Top edges of glass (hinge side)

Adjust center hinge (Outer hinges

stationary)

As this diagram indicates,raising the middle

hinge draws the bottom edges closer together.

Whereas lowering the hinge widens the gap.

Hinge

Hardware

Adjust outside hinges (Center hinge

stationary)

This diagram indicates that raising the outside

hinges widens the gap at the bottom;whereas,

lowering the outside hinges will draw the

bottom edges closer together.

Bottom edges of glass

Top edges of glass (hinge side)

Which hinge(s) should I adjust first?

In most cases the center hinge is the first candidate,

but if it cannot be adusted because, either the

adjusment screw is maxed out or no additional shims

can be added or removed,then obviously the outer

hinges must be adjusted

Hinge

Hardware

For RGSMS/RGSD…/FS cases go to Item 5 /

Correcting Glass Bounce.

Bottom edges of glass

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IGHT-ESH/ESHS-0010

5. STRATEGIES FO R CO RRECTING GLASS BO UNCE

AND O PENING O VERLAP PRO BLEMS

ADJUST HINGES FRO NT – BACK.

Adjust center Hinge (Outer hinges

stationary)

As this diagram indicates, pulling the

middle hinge further back,pulls the inside

edges closer to the surface or edge which

the glass rests upon.And pushing the

middle hinge to the front,pushes the

inside edges further away from the

surface or edge which the glass rests

upon.

Adjust outside hinges (Center hinge

stationary)

As this diagram indicates, pulling the

outside hinge further back,pulls the

outside edge closer to the surface or edge

which the glass rests upon.And pushing

the middle hinge to the front,pushes the

inside edges further away from the

surface or edge which the glass rests

upon.

Which hinge(s) should I adjust first?

In most cases the center hinge is the first candidate,but if the arm/mini-cam is at its maximum or minimum position,

then obviously the outer hinges must be used.

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Rev. 0010

6. VERTICAL AND FRO NT TO BACK ADJUSTMENT

AND O PENING O VERLAP PRO BLEMS

• VERTICAL ADJUSTMENT

1. Remove

top glass

and panel

enclosing

mini-top

2. Lift open

glass panel(s)

and relieve

tension on

hinge.

3. Loosen hex screw

(1/4" allen).

4. Add or remove

shims as needed.

(see note on shims

below)

5. Close glass panel(s)

and check alignment

Retighten hex screw

and reinstall removed

components.

Remove chrome

access plate in order

to hold nut plate.

hardware.

nut

plate

Back

of Case

CUT VIEW:

Mini Top

Hardware

Inside

of Case

Chrome cap

for access to

nut plate

• FRONT– BACK ADJUSTMENT

1. Remove

top glass

and panel

enclosing

mini-top

2. Estimate

amount of

adjustment

and make

pencil mark

on the

3. Lift open

4. Loosen hex screw

(1/4" allen) slightly.

5. Slide the mini-top

glass panel(s)

and relieve

tension on

hinge.

forward or backward

to the mark in step 2.

Check alignment of

glass.

Remove chrome

access plate in order

to hold nut plate.

hardware.

Retighten components.

NOTE: Standard shim thickness is 1/16"

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IGHT-ESH/ESHS-0010

TIPS & TRO UBLESHO OTING

Before calling for service if som ething seem s

wrong, check the following:

1. Check electrical power supply to the equipment for

connection.

2. Check fixture loading. Overstocking case will affect

its proper operation.

FOR PROMPT SERVICE

W hen Contacting the Factor y

regarding problem s, Be sure

to have the Case MO DEL and

SERIAL N U MBER H a n d y.

T h is In fo r m a t io n is o n

located on the case itself.

p la t e

Case Specifications

SERIAL NUMBER HANDY.

WELLS

PANS

GRIDDLES

SHELF

CIRCUIT 1

CIRCUIT 2

WIRING

Diagram Number

Remarks

MODEL

LENGTH

QTY.

SIZE

LEVELS

VOLTS

PHASE

Loads

PHASE

Loads

Common Well Service

ESH, ESHS

208

240

208

240

208

240

208

240

208

240

208

240

208

240

208

240

208

240

3Ø

W6000001

W6000002

W6000003

W6000004

W6000005

W6000006

W6000007

W6000008

W6000009

1Ø

10'

11'

12'

Self Service

ESH-SS, ESHS-SS

208

240

208

240

208

240

208

240

208

240

1Ø

3Ø

W6000010

W6000011

W6000012

W6000032

W6000015

12'

Combination

ESH-Combo, ESHS-Combo

208

240

208

240

208

240

208

240

3Ø

W6000014

W6000016

W6000017

W6000018

10'

12'

3Ø

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Rev. 0010

WELLS

PANS

GRIDDLES

QTY. SIZE

SHELF

LEVELS

CIRCUIT 1

CIRCUIT 2

WIRING

Diagram Number

Remarks

MODEL

LENGTH

VOLTS

PHASE

Loads

PHASE

Loads

Individual Wells Service

ESH, ESHS

208

240

208

240

208

240

208

240

208

240

3Ø

W6000019

W6000021

W6000022

W6000025

W6000027

10'

12'

3Ø

Combination

ESH-Combo, ESHS-Combo

208

240

208

240

208

240

208

240

3Ø

W6000028

W6000029

W6000030

W6000031

10'

12'

3Ø

1Ø

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IGHT-ESH/ESHS-0010

Electrical Schem atics

L 8 T 3 5 0 / T 8 2 F

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Rev. 0010

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IGHT-ESH/ESHS-0010

Electrical Schem atics

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Rev. 0010

L 8 T / 3 5 0 T 1 2 F

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IGHT-ESH/ESHS-0010

Electrical Schem atics

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Rev. 0010

Electrical Schem atics

B a l l a s

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IGHT-ESH/ESHS-0010

B a l l a s

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Rev. 0010

Electrical Schem atics

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IGHT-ESH/ESHS-0010

B a l l a s

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L 8 T / 3 5 0 T 8 2 F ( 2 )

L 8 T / 3 5 0 T 2 8 F ( 2 )

B a l l a s

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Rev. 0010

Electrical Schem atics

0 3 8 L T / 5 T 4 1 F

0 3 8 L T / 5 T 1 2 F

0 3 8 L T / 5 T 4 1 F

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IGHT-ESH/ESHS-0010

t s a l l a B

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Rev. 0010

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IGHT-ESH/ESHS-0010

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Rev. 0010

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IGHT-ESH/ESHS-0010

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Rev. 0010

L 8 T / 3 5 0 T 1 2 F

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IGHT-ESH/ESHS-0010

B a l l a s

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Rev. 0010

B a l l a s

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o r S e n s

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IGHT-ESH/ESHS-0010

t s a l l B a

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Rev. 0010

4 6 L - 0 2 1 - 3 H W

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IGHT-ESH/ESHS-0010

d r e

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w l l o y e

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Rev. 0010

t s a l l B a

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IGHT-ESH/ESHS-0010

B a l l a s

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Rev. 0010

t s a l l a B

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IGHT-ESH/ESHS-0010

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Rev. 0010

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IGHT-ESH/ESHS-0010

APPENDICES

d) OTHER OBSERVATIONS – Other observations should be made

which may indicate operating problems, such as unsatisfactory

product, feel/appearance.

APPENDIX A. – Tem perature Guidelines

1.0 Hot cases are tested to maintain all hot food at 140° - 150°.

These cases are not designed to heat up or cook food. It is the

user’s responsibility to stock the hot food cases immediately after

the cooking of the food with a pulp temperature of at least 150°

to 160°.

APPENDIX D. – Recom m endations to user

1.0 Hussmann has instructions and recommendations for proper periodic

cleaning. The user will be responsible for such cleaning, including the

cleaning of equipment within the compartment and the hot area(s).

Cleaning practices, particularly with respect to proper fixture

unloading and warm-up, must be in accordance with applicable

recommendations.

APPENDIX B.– Application Recom m endations

1.0 The installer should perform a complete start-up evaluation prior to the

loading of food into the hot food case, which includes such items as:

a) Initial temperature performance, Griddles and Hot Wells.

b) Observation of outside influences such as drafts, radiant heating

from the ceiling and from lamps. Such influence should be

properly corrected or compensated for.

c) Complete start-up procedures should include :

1. Heat / display lamps are lighting

2. Indicator lamps on control panel(s) are working

3. Auto-fill is functioning properly (Service cases)

4. Hot Griddles are functioning.

1. Allow the case to preheat for one hour prior to loading.

2. Hot foods should enter the case directly after cooking or no

lower than 150° - 160°F. The Hot Cases are not designed to

heat up or cook food.

3. Self Service - be sure to display product in single layer in

direct contact with heating surface and/or wire rack.

4. All griddle type units are designed to maintain temperatures above

the FDA guideline of 140°F. This is product temperature, not air or

griddle temperature. Due to the open design of these units, they

must be loaded with product for proper operation. When units are

empty, they experience rapid rise of heated air from air outside the

case. This action gives empty units a false, lower than desired,

temperature reading. Loading the case traps the air at the griddle,

raising temperatures to the 165°F to 185°F range, keeping product

well above the FDA guidelines. Remember, these units must be

loaded with product to maintain safe product temperature.

5. Check the food pulp temperature frequently with a thermom-

eter to make sure it is at the proper holding temperature. Hot

foods should be at 140°. The thermometer must be inserted

into the food itself for the proper temperature.

6. Do not display more food than will be sold within a 4 hour

period.

7. When restocking, bring older food to the front.

8. Clean spills as soon as they happen.

9. Fingerprints and food splatter will drastically shorten bulb life.

Clean splatter off the bulbs immediately with a soft cloth.

When handling bulbs, wear cotton gloves or use a cotton rag /

towel.

APPENDIX C. – Field Recom m endations

1.0 The most consistent indicator of display hot case performance is

temperature of the product itself.

NOTE: Public Health will use the temperature of the product in

determining if the hot case will be allowed to display potentially

hazardous food. For the purpose of this evaluation, product

temperature above the FDA Food Code 1995 temperature for

potentially hazardous food will be the first indication that an evaluation

should be performed. It is expected that all hot cases will keep food

at the FDA Food Code 1995 temperature to prevent the sale of

potentially hazardous food.

1.1 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 determined whether a display

fixture is working as intended:

a) 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).

b) LOCATION – The thermometer must be inserted into the food

itself to acquire proper food pulp temperature.

c) READING – The thermometer reading should be made only

after it has been allowed to stabilize, i.e., maintain a constant

reading.

10. When “freshening” foods such as macaroni and cheese with

added water, heat the water in a clean container until it is

10° to 20°F above the desired holding temperature of the

food. This will keep the food at a safe serving temperature.

Depending on the amount of water, the temperature can drop

10° to 20° in as little as five minutes.

11. When transferring hot foods in the heated merchandiser to

clean pans, preheat the clean pan. Transferring hot foods to

room temperature pans can cause the temperature of the food

to drop 20° or more thus causing food to be at an unsafe

serving temperature.

12. Clean spills as they happen simply by wiping with a cloth. Be

sure to use a dry cloth on very hot surfaces to prevent steam

burns.

Loading Product: Cases should be allowed to heat up for one

hour before product is loaded.

Temperature adjustments: Allow 1 hour after adjustment has

been made before testing pulp temperature of product.

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Rev. 0010

13. Turn the equipment off and allow to cool before cleaning.

14. To remove “baked-on” splatter from Stainless Steel, the

following may be used

Grade F Italian Pumice Scour or rub with a damp cloth

Liquid Nusteel

Scour with a small amount of a dry

cloth

Paste NuSteel

Household Cleaners

Rub with a damp cloth

Coopers Stainless Steel Cleaner

Allen Stainless Steel Polish

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IGHT-ESH/ESHS-0010

Limited Warranty

This warranty is m ade to the original user at the original installation site and is not transferable.

Hussmann merchandisers are warranted to be free from defect in material and workmanship under normal use and

service for a period of one (1) year from the date of original installation (not to exceed fifteen (15) months from the date of

shipment for the factory). Hussm ann Im pact Modular Coils are warranted for a total of five (5) years based upon

the above criteria. Hussmann’s obligation under this warranty shall be limited to repairing or exchanging any part or parts,

without charge F.O.B. factory or nearest authorized parts depot within said period and which is proven to the satisfaction of

the original manufacturing plant warranty group to be thus defective.

Hussmann covers the entire case or refrigeration product and all its components (except for lamps,driers,fuses,and

other maintenance type replacement parts) for the one (1) year warranty period.

Additionally, Hussmann warrants for a total period of three (3) years all sealed, multi-glass assemblies except those

used in sliding doors on closed meat display cases. If within three (3) years from the date of installation (not to exceed thirty-

nine (39) months from the date of shipment from factory), it shall be proven to the satisfaction of the originating factory

warranty group that there is impaired visibility through the multi-glass assemblies thereof caused by moisture between the

glasses, the multi-glass assembly will be replaced free of charge, F.O.B. factory. This additional warranty excludes accident,

misuse, or glass breakage.

On Hussmann manufactured self-contained display cases, Hussmann agrees to repair or exchange, at its option, the

original motor/compressor unit only with a motor/compressor of like or of similar design and capacity if it is shown to the

satisfaction of Hussmann that the motor/compressor is inoperative due to defects in factory workmanship or material under

normal use and service as outlined in Hussmann’s “Installation Instructions” which are shipped inside new Hussmann equip-

ment. Hussmann’s sole obligation under this warranty shall be limited to a period not to exceed five years from date of

factory shipment.

On Hussmann refrigeration systems, an additional (4) year extended warranty for the motor/compressor assembly

is available, but must be purchased prior to shipment to be in effect. Hussmann reserves the right to inspect the job site,

installation and reason for failure.

The motor/compressor warranties listed above do not include replacement or repair of controls, relays, capacitors,

overload protectors,valve plates,oil pumps,gaskets or any external part on the motor/compressor replaceable in the field,or

any other part of the refrigeration system or self-contained display case.

THE WARRANTIES TO REPAIR OR REPLACE ABOVE RECITED ARE THE ONLY WARRANTIES, EXPRESS, IM-

PLIED OR STATUTORY, MADE BY HUSSMANN WITH RESPECT TO THE ABOVE MENTIONED EQUIPMENT, INCLUD-

ING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS, AND HUSSMANN NEITHER ASSUMES NOR

AUTHORIZES ANY PERSON TO ASSUME FOR IT,ANY OTHER OBLIGATION OR LIABILITY IN CONNECTION WITH

THE SALE OF SAID EQUIPMENT OR ANY PART THEREOF.

THIS WARRANTY SHALL NOT APPLY TO LO SS O F FO O D O R CO NTENTS O F THE EQ UIPMENT

DUE TO FAILURE FO R ANY REASO N. HUSSMANN SHALL NOT BE LIABLE:

•

For payment of labor for any removal or installation of warranted parts;

For any repair or replacements made without the written consent of Hussmann,or when the equipment is installed or

operated in a manner contrary to the printed instructions covering installation and service which accompanied such

equipment;

•

For any damages,delays,or losses,direct or consequential which may arise in connection with such equipment or part

thereof;

•

For damages caused by fire,flood,strikes,acts of God or circumstances beyond its control;

When the equipment is subject to negligence,abuse,misuse or when the serial number of the equipment has been

removed,defaced,or altered;

•

When the equipment is operated on low or improper voltages

When the equipment is put to a use other than normally recommended by Hussmann (i.e.deli case used for fresh

meat);

•

When operation of this equipment is impaired due to improper drain installation;

For payment of refrigerant loss for any reason;

For costs related to shipping or handling of replacement parts.

Hussm ann Corporation, Corporate Headquarters: Bridgeton, Missouri, U.S.A. 63044 August 1, 1998

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Rev. 0010

Service Record

Last service date:

By:

The MODEL NAME and SERIAL NUMBER is required in order to provide you

with the correct parts and information for your particular unit.

/Chino

Additional copies of this publication may be obtained by contacting:

Hussmann^®Chino

They can be found on a small metal plate on the unit.

Please note them below for future reference.

13770 Ramona Avenue • Chino, California 91710

(909) 628-8942 FAX

MODEL:

(909) 590-4910

(800) 395-9229

SERIAL NUMBER:

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