hussman Refrigerator ESSS 0303 User Manual

ESSS / ESS

Self Ser vice Cases (Match ESC / ESCS)

p/n IGSS-ESSS / ESS-0303

INSTALLATION & OPERATION GUIDE

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Rev.0303

Cut & Plan Views

ESSS

5¹/8

5 ³/4

Light

36"

2 ¹/8

13 ⁵/8

31"

10 ¹/2

31"

43 ⁵/8

46 ³/4

ESS

ESSS

Self-Service

Scale = 1/2"

Self-Service

Scale = 1/2"

DRAIN AND

REFRIG.

ELECTRICAL

MECHANICAL

STUB UP

MECHANICAL

STUB UP

AREA

FRONT

AREA

18" X 18"

30° INSIDE WEDGE

45° INSIDE WEDGE

CASE FRONT

8'-2"

(VARIABLE LENGTHS)

ESS (ESSS)

Plan View

Scale = 1/4"

FRONT

30° OUTSIDE WEDGE

45° OUTSIDE WEDGE

Lengths

10 ¹/2

Lengths

46"

49¹/4"

FRONT

90° OUTSIDE WEDGE

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IGSS-ESS/ESSS-0303

Installation

LO CATIO N

step one.

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% rela-

tive humidity.DO NOT allow air conditioning,electric fans,

ovens, open doors or windows (etc.) to create air cur-

rents around the merchandiser, as this will impair its cor-

rect 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, prepa-

ration and display, the temperature of the product must

be controlled to maximize life of the product.

JO INING - ESSS

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

inside and outside rear mullion on both cases to be

joined.

2. 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!

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!

It is the contractor’s responsibility to install

case(s) according to local construction and

health codes.

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

second case to the first case so glass front,bumper

and top are flush.

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.

4. To compress silicone 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.

5. 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.

6. Apply bead of silicone to top of bulkheads.

7. Slip on stainless steel bulkhead cap. Also apply

silicone to seam between overhead light tubes.

8. Recheck all camlocks.

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.

LEVELING AND PLACEMENT

IMPO RTANT! It is im perat ive t hat cases be lev-

eled from front t o back and side t o side prior t o

joining.

NOTE: A. To avoid removing concrete flooring, begin lineup

leveling from the highest point of the store floor.

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

All cases were leveled and joined prior to shipment to

insure the closest possible fit when cases are joined in the

field.When joining, use a carpenters level and shim legs

accordingly. Case must be raised correctly, under legs

where support is best, to prevent damage to case.

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.

JO INING - ESS

1. Using a 7mmAllenWrench,lock in and close the

three camlock.

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

and level case to the first using the instructions in

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Rev.0303

Installation (cont.)

Touches” section of this booklet). Fasten along the top

edge,or center,with #10 x 3/4” sheet metal screws in the

pre-drilled holes.

ESS

REFRIGERATED

Inside Wedge: Line up taper pins with holes on adjoining

case.Turn camlock to lock in.Two camlocks are located at

the rear of the case behind the air discharge and behind

the lower electrical raceway panel. Bolt the front of the

wedge into the adjoining case. In refrigerated cases, the

bolt is located under the pans in the front.In the hot case,

the cases are bolted together by means of a bracket lo-

cated behind the front panel. Remove the front panel by

lifting up and then sliding out.

Do not use cam locks to pull cases together.

2. Secure joint backer.Located behind cart bumper

suport at joints.To adjust screws holding bumper

cart to case on either side or the joint and slide

extrusion to center of joint.This piece supports the

fornt panel at the joint.

Outside wedge:Taper pin and camlock locations are the

same as a standard case.

DRY

Inside Wedge:Bolt the wedge into the sides of the adjoin-

ing case. Use bolts provided.

Inside Pedestal Wedge: Set wedge on the adjoining case’s

mounting brackets located at the base of the unit, and

bolt down. Drive screws provided through the sides of

the wedge (4 screws per side),accessible through the back

of the wedge.

CO MMO N END BETW EEN UNLIKE CASES AND HOT

CASES

Bolt end onto case using bolts provided in pre-drilled holes

behind front panel through brakcet provided and in the

rear behind the rear access panel on the bottom. Hot

cases are onlu bolted in two places. Common ends be-

tween refrigerated cases are bolted together the air dis-

charge panel. Remove air discharge panel by lifting up and

out.

3. Apply bead of silicone to top of bulkheads.

4. Slip on stainless steel bulkhead cap. Also apply

silicone to seam between overhead light tubes.

5. Recheck all camlocks.

CO RNER W EDGES

If a wedge is used in the middle of the lineup, the wedge

must be set off the highese point on the floor FIRST,with

the rest of the lineup being leveled from that point.

If an outside corner display is used, it must be mounted

and set before attaching any joint trim parts. Set the front

stainless steel bumper so it aligns with bumpers on the

two cases.

Nex connect applicable electrical,refrigeration,water,and

drain lines.

JO INT TRIM

After cases have been leveled and joined, and refrigera-

tion, electrical, and wasted piping work completed, install

the splashguards.Fasten along the top edge,or center,with

#10 X 3/3" sheet metal screws.

ESSS

Anchor woth bolts through bracket hjoles on legs of cases.

Install rear stianless steel plate with shelf standards to back

edge of ends with screws. Install brackest and shelves.

Next,connect applicable electrical,refrigeration,water,and

drain lines throug the access panels in the side of the stand.

After the cases have been leveled and joined, and refrig-

eration, electrical, and waste paping work completed, in-

stall the splashguards. (See instructions in the “Finishing

D^ONOT SEAL JO IN T T RIM TO FLO O R!

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IGSS-ESS/ESSS-0303

Plum bing

section.Never use two water seals in series in any

one line.Double P-traps in series will cause a lock

and prevent draining.

W ASTE O UTLET 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.

A 1-1/2" P-trap and threaded adapter are supplied with

each fixture.The P-trap must be installed to prevent air

leakage and insect entrance into the fixture.

3. Always provide as much down hill slope (“fall”) as

possible;1/8" per foot is the preferred minimum.

PVC pipe,when used,must be supported to main-

tain 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.

NOTE: PVC-DWV solvent cement is recommended.

Follow the manufacturer’s instructions.

INSTALLING CO NDENSATE DRAIN

Poorly or improperly installed condensate drains can se-

riously interfere with the operation of this refrigerator,

and result in costly maintenance and product losses.Please

follow the recommendations listed below when installing

condensate drains to insure a proper installation:

1. Never use pipe for condensate drains smaller than

the nominal diameter of the pipe or P-trap supplied

with the case.

5. Provide a suitable air break between the flood rim of

the floor drain and outlet of condensate drain. 1" is

ideal.

6. Prevent condensate drains from freezing:

a. Do not install condensate drains in contact with

non-insulated suction lines. Suction lines should be

insulated with a nonabsorbent insulation material

such asArmstrong’sArmaflex.

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 plumb-

ing system floor drains should be at least 14" off the

center of the case to allow use of the P-trap pipe

b. Where condensate drains are located in dead air

spaces (between refrigerators or between a

refrigerator and a wall),provide means to prevent

freezing.The water seal should be insulated to

prevent condensation.

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Rev.0303

Refrigeration

REFRIGERANT TYPE

tronic expansion valves will be installed on the coil inlet,

coil outlet, and in the discharge air. (Some supermarkets

require a 4th sensor in the return air). Case controllers

will be located in the electrical raceway or under the case

The standard refrigerant will be R-22 unless otherwise

specified on the customer order. Check the serial plate

on the case for information.

PIPING

THERMO STATIC EXPANSIO N VALVE LO CATIO N

This device is located on the same side as the refrigera-

tion stub. A Sporlan balanced port expansion valve model

is furnished as standard equipment,unless otherwise speci-

fied by customer.

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.

REFRIGERATIO N LINES

EXPANSIO N VALVE ADJUSTMENT

LIQUID

SUCTION

Expansion valves must be adjusted to fully feed the evapo-

rator. Before attempting any adjustments, make sure the

evaporator is either clear or very lightly covered with frost,

and that the fixture is within 10°F of its expected operat-

ing temperature.

MEASURING THE O PERATING SUPERHEAT

1. Determine the suction pressure with an accurate

pressure gauge at the evaporator outlet.

2. From a refrigerant pressure temperature chart,

determine the saturation temperature at the

observed suction pressure.

3/8" O.D.

5/8" O.D.

NOTE: The standard coil is piped at 5/8" (suction); however,

the store tie-in may vary depending on the number of

coils and the draw the case has. Depending on the case

setup, the connecting point in the store may be

⁵/8", /8", or 1¹/8". Refer to the particular case you are

hooking up.

Refrigerant lines should be sized as shown on the refrig-

eration legend furnished by the store.

Install P-traps (oil traps) at the base of all suction line ver-

tical risers.

Pressure drop can rob the system of capacity.To keep the

pressure drop to a minimum, keep refrigerant line run as

short as possible, using the minimum number of elbows.

Where elbows are required, use long radius elbows only.

3. Measure the temperature of the suction gas at the

thermostatic remote bulb location.

4. Subtract the saturation temperature obtained in step

No.2 from the temperature measured in step No.3.

3. The difference is superheat.

CO NTRO L SETTINGS

See the “Case Specs” section of this guidebook for the

appropriate settings for your merchandiser.Maintain these

parameters to achieve near constant product tempera-

tures.Product temperature should be measured first thing

in the morning, after having been refrigerated overnight.

For all multiplexing, defrost should be time terminated.

Loadmaster valves are not recommended. Defrost times

should be as follows: OFF CYCLE - One time daily for

110 minutes.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.

5. Set the superheat for 5°F - 7°F.

T-STAT LO CATIO N

T- Stats are located within the electrical raceway. Refer to

diagram below.

ODY

OPTIONAL

ACCESS TO TX VALVES & DRAIN LINES

MECHANICAL - Remove product from end of case.Remove

product racks.Remove refrigeration and drain access panels

(labeled).TX valve (mechanical only) and drain are located

under each access panel at end of the case.

ELECTRONIC -The Electronic Expansion valve master and

slave cylinder(s) are located within the electrical access

panel(s).

ESS

T- stats are located in the front electrical raceway and can

be adjusted through the knockout hole without removing

any panels.The sensing bulb is in the discharge air.

ESSS

T- stat is located in the rear electrical raceway and can be

adjusted through the knockout hole without removing any

panels.The sensing bulb is in the discharge air. If the op-

tional front electrical raceway is installed, the T-stat is lo-

cated in the font electrical raceway and can be adjusted

through the knockout hole in the front closeoff without

removing any panels.

ELECTRO NIC EXPANSIO N VALVE (OPTIONAL)

A wide variety of electronic expansion valves and case

controllers can be utilized. Please refer to EEV and con-

troller manufacturers information sheet. Sensors for elec-

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IGSS-ESS/ESSS-0303

Electrical

W IRING CO LO R CO DE

GREEN

PURPLE

GROUND

ANTI-SWEAT

ORANGE

YELLOW

RED / BLACK

BLACK / WHITE

BROWN

LIGHTS

RECEPTACLE

T-STAT /SOLENOID230V

T-STAT / SOLENOID 115V

FAN MOTORS

BEFO RE SERVICING

ALW AYS DISCO NNECT ELECTRICAL

PO W ER AT THE MAIN DISCO NNECT

W HEN SERVICING O R REPLACING ANY

ELECTRICAL CO MPO NENT.

This includes (but not lim ited to) Fans, Heat-

ers, Therm ostats, and Lights.

CASE MUST BE GROUNDED

NOTE: Refer to label affixed to case to determine the actual

configuration as checked in the “TYPE INSTALLED” boxes.

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. Field wiring from the refrigeration

control panel to the merchandisers is required for re-

frigeration thermostats.Most component amperes are

listed in the “Case Specs” section,but always check the

serial plate.

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.

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.

BALLAST LO CATIO N

Ballasts are located within the access panel that runs

the length of the rear of the case. See T-stat location

for placement, as they are in the same location.1

ELECTRICAL SERVICE RECEPTACLES

(W hen Applicable)

ODY

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.

OPTIONAL

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Rev.0303

Joint Trim

ESSS O nly

(ESS dows not have joint trim)

APPLY SEALANT

TO SHADED AREA

JOINT BACKER

LOCATION

CAMLOCK

LOCATIONS

BOLT INSIDE

WEDGES

SEAL AROUND PIPING

ACCESS HOLES

CAMLOCK

LOCATION

CAMLOCK

ACCESS

PANEL

CAMLOCK

SEALANT

LOCATIONS

User Inform ation

STO CKING

charge and return air flue m ust be unob-

structed at all tim es to provide proper refrig-

eration.

Improper temperature and lighting will cause serious prod-

uct loss. Discoloration, dehydration and spoilage can be

controlled with proper use of the equipment and handling

of product. Product temperature should always be main-

tained at a constant and proper temperature.This means

that from the time the product is received, through stor-

age, preparation and display,the temperature of the prod-

uct must be controlled to maximize life of the product.

Hussmann cases were not designed to “heat up” or “cool

down” product—but rather to maintain an item’s proper

temperature for maximum shelf life.To achieve the pro-

tection required always:

1. Minimize processing time to avoid damaging tem-

perature rise to the product.Product should be at

proper temperature.

2. Keep the air in and around the case area free of

foreign gasses and fumes or food will rapidly dete-

riorate.

6. There are vents located at the base of the front of

the glass,just above the front rail.These vents supply

a continuous,gentle flow of air across the front glass

which inhibits condensation. Do not place any

signs or other restrictive objects on the front

of the refrigerator that will block these vents.

7. Keep the service doors closed (when applicable).

Refrigeration performance will be seriously affected

if left open for a prolonged period of time.

8. Avoid the use of supplemental flood or spot lighting.

Display light intensity has been designed for maxi-

mum visibility and product life at the factory.The use

of higher output fluorescent lamps (H.O.andV.H.O.),

will shorten the shelf life of the product.

9. In the Deli,Meat and Fish cases,completely cover

the product each night with a clean damp cloth or

butcher paper (never use plastic,as it does not allow

for proper circulation).Make sure the cloth or paper

is in direct contact with the product.

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 mer-

chandiser to operate a minimum of 6 hours before

stocking with any product.

10.Turn and rotate the meat fairly often. The blood

which gives the pink color works its way downward

with time.

11.Cold coils remove heat and moisture from the case

and deposit this as frost onto the coil. Thus,a

defrost is required.Our humidity system induces

moisture into the case and helps slow down the

5. When stocking,never allow the product to extend

beyond the recommended load limit. Air dis-

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IGSS-ESS/ESSS-0303

dehydration process. The only other moisture

within the case is that in the product itself. A single

level of meat will dry out faster than a fully loaded

case of 3–4 levels of meat.

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.

IMPO RTANT STEPS

1. Do not set temperature too cold,as this causes

product dehydration.Product Tem perature:

33°–35°!

4. Rinse thoroughly.

5. Dry completely before resuming operation.

CLEANING GLASS & MIRRO RS

Set thermostat to cut in at 28° discharge air.Meat

holding box:32°.Meat prep room:55°.Meat bloom

box:36°.

Only use a soft cloth and mild glass cleaner for cleaning

any glass or mirrored components. Be sure to rinse and/

or dry completely.

Process the meat to enter case at 40° or below.

Product deterioration is very rapid above 40°.

2. Temperature control should be by means of aT-Stat

and Suction Stop Solenoid at each case.Do not use

EPR valves,Liquid Line Solenoids or electronic

control devices of any kind,as these allow tempera-

ture swings causing dehydration and excessive

energy consumption.

Never use hot water on cold glass surfaces! It

m ay shatter and cause serious injury! Allow glass

surfaces to warm first.

C LEAN IN G PREC AU T IO N S

3. Product should be worked and rotated on a regular

basis, not to exceed a 4-hour period.

WHEN CLEANING:

4. At night,turn off case lights and cover the product

with a damp (not wet) cloth similar to cheese cloth

(etc.).This should be washed out in the morning and

kept in a walk-in box during the day—so that it is

cool and moist when covering the product.

5. Discharge air temperature should be approximately

26°F,with between 150-200 FPM air velocity.Do not

display product directly within the air discharge.

6. Clean Humidity system a minimum of every 90 days

for proper system operation.

• DO NOT USE HIGH PRESSURE WATER HOSES

• DO NOT INTRODUCE WATER FASTER THAN WASTE OUTLET CAN DRAIN

• NEVER ON A SELF CONTAINED UNIT WITH AN EVAPORATOR FAN

• 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 componets 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)

PLEXIGLASS & ACRYLIC CARE

CASE CLEANING

CLEANING

Long life and satisfactory performance of any equipment

are dependent upon the care given to it.To insure long life,

proper sanitation and minimum maintenance costs, the

refrigerator should be thoroughly cleaned frequently.SHUT

OFF FAN DURING CLEANING PROCESS. It can be un-

plugged within the case,or shut off case at the source.The

interior bottom may be cleaned with any domestic soap

or detergent based cleaners. Sanitizing solutions will not

harm the interior bottom,however,these solutions should

always be used according to the manufacturer’s directions.

It is essential to establish and regulate cleaning procedures.

This will minimize bacteria causing discoloration which

leads to degraded product appearance and signifigantly

shortening product shelf life.

Clean with plenty of nonabrasive soap (or detergent) and

luke warm water, using the bare hand to feel and dislodge

any caked-on dirt.A soft, grit-free cloth, sponge or cham-

ois may be used,but only as a means of carrying the water

to the plastic. Dry with a clean damp chamois or clean

soft cloth such as cotton flannel. Hard, rough cloths or

paper towels will scratch the acrylic and should not be

used.

W AXING

If after removing dirt and grease,the acrylic can be waxed

with a good grade commercial wax.This will improve the

appearance of the surface by filling in most minor scratches.

Wax should be applied in a thin even coat and brought to

a high polish by rubbing lightly with a dry clean soft cloth,

such as a cotton flannel. Excessive rubbing may cause

scratching and/or buildup an electrostatic charge which

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.0303

attracts dust and dirt to the surface. Blotting with a clean

damp cloth is recommended to remove charge.

Step 1 Prepare front plexiglass for cement applica-

tion by placing masking tape, a maximum 1/16

of an inch from the seam, on both sides front

and back. Tape is to protect plexiglass from

cement spill over. Scarring will occur if cement

touches clear plexiglass.

Step 2 Sand edges with 60-80 grit paper. Parts must

fit well with no visual gap. Keep plexiglass

clean and clear of dust.

Step 3 Remove protective mask from plexiglass.

Separate front plexiglass pieces enough to

apply a bead of #16 cement within one edge

inside of seam and plastic rod area. IfWeldon

#40 was supplied, refer to the instructions

below.

Step 4 Realign front plexiglass and push together

gently allowing cement to wet both surfaces.

Insert the plastic rod until flush with top of

plexiglass.

ANTISTATIC COATINGS

For acrylic used indoors, antistatic coatings successfully

prevent the accumulation of an electrostatic charge for

periods of several months—if the surface is not washed

or wiped down with a wet cloth. Between applications of

the antistatic coatings,the parts need only be dusted with

a soft clean cloth to maintain a good appearance. In use,

liquid antistatic coatings should be applied in a very thin

even coat. If beads appear as it is applied, the coat is too

thick and the excess should be removed with another cloth.

Allow the coating to dry, then bring to a high gloss with a

soft cloth.

PLEXIGLASS REPAIR

plastic

rod

Step 5 Clamp firmly and apply tape (2" duct tape

recommended) across face of seam to secure

plexiglass from shifting while cement dries.

Allow 24 hours for glue to cure completely,

however joint will be strong enough to work

on after 2 hours.

acrylic

cement

masking

tape

INSTRUCTIO NS FO R #40 W ELD-O N CEMENT

INSTRUCTIO NS:

Step 1 Bring components "A" and "B" to room

temperature.

Step 2 Add component "A" to component "B". Items

have been pre-measured at the factory.

Step 3 Stir mixture slowly and evenly to prevent air

bubbles. Mix for 1-3 minutes.

Step 4 Apply cement to one or both surfaces with

applicator.Assem ble im m ediately!

Step 5 Apply just enough pressure to remove air

bubbles. Do not squeeze joint so hard as to

force cement out of the joint – a dry joint

may result.

PARTS LIST

• 1" Plastic rod 3/16" diameter

• Acrylic Solvent Cement (IPS weldon #16,#40 or

comparable)

• Masking tape & duct tape (not supplied)

INSTRUCTIO NS

Note:

Cases must be leveled and set prior to joining

plexiglass. Cases were prejoined, leveled and set

at the factory to assure proper fit at the installa-

tion.

Step 4 Allow to dry approximately 4 hours (at 70°).

More time may be required at lower tempera-

tures.

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IGSS-ESS/ESSS-0303

Maintenance

ELECTRICAL PRECAUTIO NS

be repaired in the field. Materials are available from local

refrigeration wholesalers.

Hussmann recommends using #15 Sil-Fos for repairs.

BEFO RE SERVICING – Always disconnect

electrical power at the m ain disconnect when

servicing or replacing any electrical com ponent

This includes (but not limited to) Fans, Heaters,

Thermostats, and Lights.

TIPS & TRO UBLESHO O TING

Before calling for ser vice, 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 Humidity Control is working properly,and that

no outside doors or windows are open—allowing

moisture to enter store.

REPLACING FLUO RESCENT LAMPS

Fluorescent lamps are furnished with moisture resistant

lamp holders,shields and end caps.Whenever a florescent

lamp is replaced, be certain to reinstall the lamp shield

and end caps over the lamp.The lamps supplied are single

slim-line or bi-pin type with or without starters.

T- 5 REPLACEMENT

After replacing the T-5 bulbs, be sure to turn the light(s)

off then on again.

FO R PRO MPT SERVICE

W hen contacting the factory,

EVAPO RATO R FANS

be sure to have the Case Model and Serial

Num ber handy. This inform ation is on a plate

located on the case itself.

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.

CO PPER CO ILS

The copper coils used in Hussmann merchandisers may

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Rev.0303

Specifications

Model

Length

Refrigeration

Btu / Hr.

(Ft.) (Total)

Average

Disch.Air T~Stat

Coil

Fan Blade Qty. Defrosts Elec. Load (Amps) @ ~115 VAC

Size (in) & Evap. per day Fans Fans Case

Pitch ( ° ) Fans Min. Qty. Eng. Eff. Std. Warmer Lights

Temperatures (°F) Speed Settings Type

Evap. Prod. Disch. (CFM)

Case

Application

(°F)

ESS

Deli

Meat / Fish

Deli

Meat / Fish

Deli

Meat / Fish

Deli

550 3,300

650 2,600

550 3,300

650 3,900

550 4,400

650 5,300

550 5,500

650 6,500

550 6,600

650 7,800

20°

36°

33°

36°

33°

36°

33°

36°

33°

36°

33°

28°

26°

28°

26°

28°

26°

28°

26°

28°

26°

300

26° ForcedAir

8" x 10°

0.33 0.66 0.35

0.33 0.60 0.35

0.66 1.20 0.52

0.66 1.20 0.70

0.99 1.80 0.87

0.99 1.80 1.04

0.59

10'

12'

Meat / Fish

Deli

Meat / Fish

- Wedges

Inside - Deli

Inside - Meat

Outside - Deli

Outside - Meat

Inside - Deli

Inside - Meat

Outside - Deli

Outside - Meat

ESS

45°

1,650

1,950

1,650

1,950

3,850

4,550

3,850

4,550

20°

33°

36°

33°

36°

33°

36°

33°

36°

24°

28°

24°

28°

24°

28°

24°

28°

26°

28°

26°

28°

26°

28°

26°

200

28° ForcedAir

8" x 10°

0.33 0.60 0.26

0.33 0.60 0.09

0.33 0.60 0.43

0.33 0.60 0.09

0.61

90°

Condensing Unit Data

Set (PSI)

Size Voltage Ampacity

(HP) (VAC)

Out

ESS

- 72" Tall

Deli

1/3

1/2

115

10.9

19.9

Meat / Fish

Deli

Meat / Fish

Deli

Meat / Fish

Deli

Meat / Fish

Deli

3/4 208 /230 8.7

10'

12'

208 /230 13.0

Meat / Fish

NOTES:These refrigerated merchandisers have been designed for use in stores where temperatures and humidity are maintained at or below 75°F and 55%RH.

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Stores are responsible for setting their cases approprately in conditions which vary from the above. The number of defrosts and/or the duration may vary

for cases displaying products for which they were not designed

Italicized data indicates optional equipment

IGSS-ESS/ESSS-0303

Electrical Schem atics

0 1 1 0 2 4 - 1 2 5 -

0 1 0 0 0 4 - 1 2 5 -

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IGSS-ESS/ESSS-0303

Appendices

APPENDIX A. – Tem perat ure Guidlines

insulated according to the manufacturer’s recommendations.

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.

1.3 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

indirect waste system.

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

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

a) Initial temperature performance, Coils should be properly fed with

a refrigerant according to manufacturer’s recommendations.

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) 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 the manufacturer.

TABLE 1

Ty pe of Refrigerat or

Typical Ent ering

Air Tem perat ure

I. OPEN DISPLAY

A. Non frozen:

1) Meat

28°F

32°F

2) Dairy/Deli

3) Produce

d) 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.

a. Processed

b. Unprocessed

B. Frozen

36°F

45°F

0°F

C. Ice Cream

-5°F

II. CLOSED DISPLAY

A. Non frozen:

1) Meat

e) Recording instruments should be used to check performance.

APPENDIX C. – Field Recom m endat ions

34°F

Recom m endations for field evaluating the perform ance of retail

food refrigerators

2) Dairy/Deli

3) Produce

1.0 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.

a. Processed

b. Unprocessed

B. Frozen

36°F

45°F

0°F

C. Ice Cream

-5°F

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.

Single Deck

Multi Deck

ServiceCase

Reach-In

I. Open Display Styles

II. Closed Display Styles

APPENDIX B. – Applicat ion Recom m endat ions

1.0 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.

1.1 The installer is responsible for following the installation instruc-

tions and recommendations provided by the manufacturer for the

installation of each individual type refrigerator.

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

1.2 Refrigeration piping should be sized according to the equipment

manufacturer’s recommendations and installed in accordance with

normal refrigeration practices. Refrigeration piping should be

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Rev.0303

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).

manufacturer? Is the refrigerator charged with the proper

refrigerant and lubricant? Does the system use the recommended

compressor?

b) 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.

c) 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.

d) OTHER OBSERVATIONS – Other observations should be made

which may indicate operating problems, such as unsatisfactory

product, feel/appearance.

e) 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:

APPENDIX D. – Recom m endat ions t o user

1.0 The manufacturer should provide 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 with respect to proper refrigerator unloading and warm-

up, must be in accordance with applicable recommendations.

1.1 Cleaning of non frozen 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 vegetable, 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.

1. Has the refrigerator been loaded with warm product?

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?

1.2 Load levels as defined by the manufacturer must be observed.

1.3 The best preservation is achieved by following these rules:

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?

8. Are display signs blocking or diverting airflow?

9. Are the coils of the refrigerator iced up?

11. Is the store ambient over 75°F, 55% RH as set forth in ASHRAE

Standard 72 and ASHRAE Standard 117?

12. Are the shelf positions, number, and size other than recom-

mended by the manufacturer?

a) Buy quality products.

b) Receive perishables from transit equipment at the ideal temperature

for the particular product.

c) 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.

d) Care must be taken when cross merchandising products to ensure

that potentially hazardous vegetable products are not placed in non

refrigerated areas.

e) Display and storage equipment doors should be kept closed during

periods of inactivity.

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.?

f) Minimize the transfer time of perishables from storage to display.

g) Keep meat under refrigeration in 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.

h) 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.

i) Make sure that all refrigeration equipment is installed and adjusted

in strict accordance with the manufacturer’s recommendations.

j) See that all storage and refrigeration equipment is kept in proper

working order by routine maintenance.

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 in accordance with the recommendations of the equipment

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IGSS-ESS/ESSS-0303

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Rev.0303

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 APPLYTO 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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IGSS-ESS/ESSS-0303

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 thispublication 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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