CR3HTO-HTB
Hot Counter-Top Service Case
INSTALLATION & OPERATION GUIDE
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Rev.1104
Case Drawings
Timers
"
4
/
1
4
34 1/4
"
48 3
/4"
36 3
/
4"
36"
48"
20 1
/4"
14 1
/2"
6' Electrical electrical cord
6' Electrical electrical cord
NSF Installation Note
PER NSF INSTALLATION REQUIREMENT
SEAL AROUND CASE TO BASE PERIMETER
WITH NSF APPROVED SEALANT
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IGFC-CR3H-HTB-1104
LOCATION
LEVELING
The 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,
open doors or windows (etc.) to create air currents
around the merchandiser, as this will impair its correct
operation.
IMPORTANT! It is imperative that cases and
supporting counters be leveled from front to
back and side to side prior to joining. A level
case is necessary to insure proper operation,
water drainage, and plexiglass alignment.
NOTE: A.Toavoidremovingconcreteflooring, begin
lineup leveling from the highest point of the store
floor.
B. Whenwedgesareinvolvedinalineup, setthem
first.
Product temperature should always be maintained at a
constant and proper temperature. This means that from
the time the product is received, through storage,
preparation and display, the temperature of the product
must be controlled to maximize life of the product.
Installation
All cases were tested at a level state before shipping.
When joining, use a carpenters level and shim enclosing
or supporting cabinet accordingly.
UN-CRATING 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!
1. Make sure the cabinet you are installing the FC4H
CINNABON on is level.
2. Wire unit according to local codes.
EXTERIOR LOADING
Electrical
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.
WIRING COLOR CODE
L1
L2
L3
BLACK
ORANGE
BLUE
NEUTRAL
WHITE
GLASS BREAKAGE
MAY OCCUR!
NOTE: High Leg Connection
Orange Only
Retighten glass along clamshell
after leveling and first time case
is brought to full operating
temperature!
CASEMUSTBEGROUNDED
NOTE: Refer to label affixed to case to determine the actual
configuration as checked in the “TYPE INSTALLED” boxes.
ELECTRICAL CIRCUIT IDENTIFICATION
Standard lighting for all models will be full length
fluorescent lamps located within the case at the top.
GLASS ADJUSTMENT
During shipment, the lubricant inside the cylinders may
havesettled.Thissettlingmaycauseexcessiveoruneven
tension on the glass - to the point of breakage.To avoid
anydamage, pleasefollowthesethreeeasysteps:
The switch controlling the lights, the plug provided for
digital scale, and the thermometer are located at the
rear of the case mullion.
1. Slowly raise and lower each glass section 6 times to
aheightof6inches.
2. Increasetheheightto12inches, andraiseandlower
theglass6moretimes.
3. Finally raise the glass to its full extension, and lower.
These steps should release any settled lubricant within
the cylinders and prevent any stress on the front glass.
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 dedi-
cated circuit.
ELECTRICAL SERVICE RECEPTACLES
(When Applicable)
The receptacles located on the exterior of the merchan-
diser are intended for scales and lighted displays.They
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Rev.1104
ANTISTATIC COATINGS
are not intended nor suitable for large motors or other
external appliances.
The 210® has proven to be very effective in not only
cleaningandpolishingthePlexiglasssurface, butalso
providing antistatic and anti-fog capabilities.This product
also seals pores and provides a protective coating.
BEFORE
SERVICING
Always disconnect Electrical Power at
the Main Disconnect when servicing or
replacing any electrical component.
CLEANING PRECAUTIONS
This includes (but not limited to) Fans,
Heaters,Thermostats, and Lights.
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 Water and a Mild Detergent for
the Exterior Only!
Do Not Use Abrasives or Steel Wool Scouring Pads
(these will mar the finish)
CLEANING GLASS & MIRRORS
Ballast
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
FIELD WIRING & 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
GLASS
control panel to the merchandisers is required for
refrigeration thermostats. Most component amperes are
listed in the “Case Specs” section, but always check the
serial plate.
The non-glare glass supplied in your case has a special-
izedAnti-Reflective coatings on the surface of the glass.
These coatings reduce the glare from lighting so that the
products in your display are more visible to your
customers.
Ballasts are located within the access panel that runs the
length of the rear of the case. Refer to diagram below.
While the anti reflective coatings are durable, they are
susceptible to scratching if abrasive materials or liquids
areusedforcleaning. Oncetheglasssurfaceisdamaged,
it is IMPOSSIBLE to restore it to the original finish.The
following materials are recommended for routine
cleaning:
Maintenance
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 to the surface. Incorrect cleaning agents
or cleaning cloths can cause micro scratching of the
surface, causing the plastic to haze over time.
Specialized cleaning cloths
•Scotch Brite @ High performance Cloth - manufac-
tured by 3M and available in most grocery stores.
Thisclothiswashableandmaybereusedaslongas
the cloth stays clean and free from solvents.
•Spontex® Microfibre Cleaning Cloth - distributed by
Spontex® and available in most grocery stores
underthesamename.Thisclothiswashableandmay
bereusedaslongastheclothstayscleanandfree
from solvents.
CLEANING
Hussmannrecommendsusingacleandampchamois, 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.
The cleaning cloths named above will usually remove
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IGFC-CR3H-HTB-1104
dust, grease, oil, and fingerprints without the need for
cleaning fluids.Alight spray of the cleaning fluids listed
above will reduce the time required for cleaning.These
materials have been tested and proven to clean the non
glare glass without scratching or damaging theAnti-
reflective coating.
3. Finally, raisetheglasstoit'sfullextension.This
should release any settled lubricant in the cylinders,
andpreventanystressonthefrontglass.
After the case is brought to operating temperature the
first time, recheck theAllen screws on the glass
once the case once the case is in full operation
and brought to temperature.
Cleaning solvents - for more difficult cleaning jobs,
these products are recommended for the cleaning of
glass. Care must be taken where they are used.The
solvents are tested for use on the outside of the glass.
No solvent should be applied directly to food product
and food should be protected from overspray unless
they carry the USDA-A1 ranking.
Temperature changes can affect the size and shape of
the materials involved, and can cause changes in the
secure fit of the glass and the clamp.
CAUTION
The food should be covered or the solution should be
sprayed on a cleaning cloth away from the case if it is to
be used inside the case with product present.
Cylinders are a wear item.
They are designed:
The following products will not damage the non-glare
coating on the glass:
• Windex®
•Glass-Plus®
•Exceed™MultiSurfaceGlassCleaner-fromKay
ChemicalCompany, Greensboro, NC
• Warm water
Under no circumstances should the following be used
forcleaningglass:
•To support the glass
when fully open
•to allow the glass to
close slowly
Have your Service
Contractor replace the
cylinders when required.
• Coarse paper towels
•SouringPadsorPowders
• Steel wool or steel fiber materials
•Blades
•Acidic or highlyAlkaline detergents
•Fluorinebaseddetergents
Glass is heavy and
can cause bodily
damage. Check
support cylinders
for periodic
Lift-up Glass Maintenance
At Installation and after replacement:
The top cylinders, which allow the raising and lowering
of the glass, have been carefully tested for proper
tension. However, during shipment, the lubricant inside
mayhavesettled.Thissettlingmaycauseexcessiveor
uneven tension on the glass - to the point of breakage.
maintenance
Periodic Inspection and Maintenance
Before opening the glass for the first time and after
installing new cylinders, it is advisable to perform these
three easy steps before completely raising the front
glass.
Piston cylinders are a wear item. They are designed to
support the glass when fully open and to allow the glass
to close slowly. Glass is heavy and can cause bodily
damage.
1. Slowlyraiseandlowereachglasssection6times, to
a height of 6".
2. Increase the height to 12", and raise and lower the
glass6moretimes.
Check support cylinders as a part of periodic mainte-
nance. Have your Service Contractor replace the
cylinders if they show signs of weakness or when
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Rev.1104
otherwise indicated.
as fried chicken but this is not necessarily true. ALL
foods will continue to be affected by prolonged expo-
sure to elevated temperatures.
REPLACING FLUORESCENT LAMPS
Fluorescent lamps are furnished with a shatterproof
protective coating. The same type of lamp with protec-
tive coating must be used if replaced.
The following guidelines are provided only as a general
guide for the use of this equipment. The local health
agency for your area can provide specific temperature
requirements.
Critical attention must be given to the heat controls for
these hot tables. Both the upper and lower heat con-
trols must be adjusted to achieve proper food tempera-
tures. Hot foods should be held at a minimum tempera-
ture 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.
ENCAPSULITE
SHATTERPROOF COATING - SA 10645
R
Complies with FDA USDA
& OSHA Regulations
for replacement call:
R U
NSF
1-800-395-9229
Turn switch off then on after replacing bulb
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 consid-
ered 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.
TIPS & TROUBLESHOOTING
Before calling for service, check the following:
1. Check electrical power supply to the equipment for
connection.
2. Check fixture loading. Overstocking case will affect
its proper operation.
3. If frost is collecting on fixture and/or product, check
that no outside doors or windows are open—
allowing moisture to enter store.These merchandis-
ers were designed for use in stores were tempera-
ture & humidity does not exceed 75° F and 55% H.
Food temperatures can be accurately determined
only through the use of food thermometers!
IMPORTANT OPERATION TIPS:
* Preheatcase30minutesbeforeloadingproduct
usinghighersettings.
* Never place food directly into warmer. Always use
aninsetandpan.
User Information
* Using thermometer, check product before
loadingincase(135°).
* Stir sauces often to keep foods uniformly heated and
preventscorching.
* At start, set wells to "4". 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 number for cooler)
to maintain product temperature of 135°F+ (57°C.)
minimum. Be sure to test product temperature with
a thermometer frequently for good product mainte-
nance.
* Foodmustalwaysbeplacedintoadisplaypanover
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 Handling and Hot Food Equipment
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 cafete-
ria 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
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IGFC-CR3H-HTB-1104
* If practical, the food should be covered during slack
sale periods to reduce dehydration.
* At end of the day, remove product and let case cool.
Thencleanwithsoapandwater(useovencleaner
on the difficult spots). Polish and clean glass with a
goodglasscleaner.
Case Startup
CONTROLS
The controls are located at the rear of the case.
Timer Panel
Locaton
Control Panel
Locaton
Parts of the case exterior, shelves and
light bulbs become extremely hot when
in use.
USE EXTREME CAUTION!
REAR GRIDDLE
LIGHTS and GRIDDLE ON / OFF
FRONT GRIDDLE
TURN
INITIAL
SETTING
"4"
INITIAL
SETTING
"4"
SWITCHES
ON
Check to make sure all lights come on
at start-up.
If they do not contact your Service
Department
S
t
S
t
6
6
5
5
a
a
r
t
r
t
u
u
p
7
p
7
4
4
8
8
3
3
9
9
2
2
10
10
1
1
POWER
ON / OFF
430-01-0365 9810
430-01-0365 9810
Control Panel on Rear of Case
Number of controls may vary.
Temperature Adjustment
Allow case preheat for 45 minutes prior to
loading NOTE: This equipment is
not designed to heat-up or cook food.
Food should be slightly higher temperature
than desired holding temperature
when put in display.
1. Measure PRODUCT temperature hourly by inserting a food thermometer into the food. Proper holding
temperature is 135º.
2. To change temperature, increase or decrease Overhead Heat by one number at a time.Adjust the griddle tempera-
tureasnecessary. Measureproducttemperatureagaininonehour. Readjustifnecessary.
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Rev.1104
Timer Operation
©FAST key
Numbered product
Numbered product
keys above
correspond to
FC3H-Cinnabon
pans 1-4 below
keys above
correspond to
FC4H-Cinnabon
pans 1-7 below
2
1
4
3
3
2
1
7
6
5
4
(back of case)
(back of case)
NOTE: The colon will flash if the unit is in hours /
minutes mode and be on constant in minutes /
seconds mode.
• To enter programming from '--:--', press the
©(FAST.)keyforthreeseconds.Thedisplaywill
changeto"PROG".
• To change a time, press the desired product / pan
numberkey.Thedisplaywillchangetotheexisting
set time. Press the up or down arrow keys to change
to the desired time.To change another key press
that product key and follow the same procedure.
• Toexitprogrammingmode, pressthe©(FAST.)key
and the timer will return to the operating mode
'--:--'.
• To cancel a product /pan cycle, press and hold that
product key.
• To view the remaining time on a product key, press
the SCAN key. Continue to press the SCAN key to
toggle through all active times.
For Service Call 1-800-243-9271
Eletrical Specifications
13" x 9" Openings
QTY.
13" x 5"
CIRCUIT 1
PHASE
LENGTH
VOLTS
Amps
3'
4
5
0
2
115
1Ø
1Ø
7.3
4'
115
9.3
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IGFC-CR3H-HTB-1104
Wiring Diagrams
V 5 1 1
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Rev.1104
V 5 1 1
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IGFC-CR3H-HTB-1104
V 0 2 2
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Rev.1104
V 5 1 1
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IGFC-CR3H-HTB-1104
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.
APPENDICES
APPENDIX A. – Temperature 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°.
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
APPENDIX B. – Application
Recommendations
1.0 The installer should perform a complete start-up evaluation prior to the
Grade F Italian Pumice Scour or rub with a damp cloth
Liquid Nusteel
Scour with a small amount of a dry
cloth
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.
Paste NuSteel
Household Cleaners
Rub with a damp cloth
Coopers Stainless Steel Cleaner
Allen Stainless Steel Polish
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.
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.
Loading Product: Cases should be allowed to heat up for one
hour before product is loaded.
Temperature adjustments: Allow 4 hours after adjustment has
been made before testing pulp temperature of product.
d) OTHER OBSERVATIONS – Other observations should be made
which may indicate operating problems, such as unsatisfactory
product, feel/appearance.
APPENDIX C. – Field Recommendations -
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 1993 temperature for
potentiallyhazardousfoodwillbethefirstindicationthatanevaluation
should be performed. It is expected that all hot cases will keep food
at the FDA Food Code 1993 temperature to prevent the sale of
potentially hazardous food.
APPENDIX D. – Recommendations to user
1.0 Hussmann should provide instructions and recommendations for
proper periodic cleaning. The user will be responsible for such
cleaning,includingthecleaningofequipmentwithinthecompartment
and the hot area(s). Cleaning practices, particularly with respect to
proper refrigerator unloading and warm-up, must be in accordance
with applicable recommendations.
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
refrigerator 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
towel.
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.
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 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
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Rev.1104
1 1 5 V
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IGFC-CR3H-HTB-1104
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, and stock
fresher food on top.
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 /
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Rev.1104
Warranty
Limited Warranty
This warranty is made 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). Hussmann Impact 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 HUSSMANNWITH RESPECTTOTHE ABOVE MENTIONED EQUIPMENT, INCLUD-
ING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS, AND HUSSMANN NEITHER ASSUMES NOR
AUTHORIZES ANY PERSONTO ASSUME FOR IT,ANY OTHER OBLIGATION OR LIABILITY IN CONNECTIONWITH
THE SALE OF SAID EQUIPMENT OR ANY PARTTHEREOF.
THISWARRANTY SHALL NOTAPPLYTO LOSS OF FOOD OR CONTENTS OFTHE EQUIPMENT DUE
TO FAILURE FOR ANY REASON. 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.
Hussmann Corporation, Corporate Headquarters: Bridgeton, Missouri, U.S.A. 63044 August 1, 1998
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IGFC-CR3H-HTB-1104
Service Record
Last service date: By:
TheMODELNAMEandSERIALNUMBERisrequiredinordertoprovideyou
with the correct parts and information for your particular unit.
/Chino
Additional copies of thispublication may be obtained by contacting:
They can be found on a small metal plate on the unit.
Please note them below for future reference.
Hussmann® Chino
MODEL:
13770RamonaAvenue•Chino, California91710
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18
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