hussman Water Heater rhr-hex User's Manual
Contents
1. 13 IGHT RHR RHR2 HEX 991 I Wiring Schematics Design pending Rev 991 1 ICS ing Schemat iring W Rhr 1 2 Hex Views 95259 1 Bumesg X Wiquessy 9 Orvv9 iron 66 0 9 paypal LO000L9M s Jopeuog sduelid aa RE S LO T Que us UUB WSSnH eq ISN Wased 210 ZH09 0 9 L OVA Ovc 802 E T N 1 c1 1 t wen 110 10 62 281 10 91 16M0d vsz 19590 os 1 5 n by sej g 6 o jsejeg Yul L 7 peauJaA Q lo e 1 1 Id 3012 340 1215 L 328 NO 04399 3 qur ees 8 cl ZOOL 06 804 9 NIGVO1 GEXdS vl cxa dels sduie xeig ejqno gpedw c pPPLLLSLL LON VI0 L0 Gz2s CvYc V0 Sc Vs L 0 3H OWA 07 IM 096 LAHP Ole 2 NL UO jsu PESYJOMO 1044 9 0229 10 022 IM 902 pe H c puo GC OWA 15 bdo Bu z L 96 YHH Jeu quessv 9 0 9 don 66 72 01 wed 4 15v 6 608 papayo D ed cuo ndi 3 anuany2. JH JOVAOYc 086 MOSCC 9001 L0 ScL 2190 10 621 pose SEXdS PLECXECEL 9 SexdS rLezxace 9 LO sdwe7 xeig 2jgnog jueosejon 4 9 0 92 pose sdwe7 xeig ejqnog B9 OVA 022 M LS sped Dugeeu ejgeixej e jo sies 2 uonejjejsu cle SSL 07c c Svo 112 A Ope 806 SNIGVO uoneteisul 945 9Ippuo 12 Rev 99 I 1 ICS Schemat iring W Rhr Square 7 To meus oseo oJenb X X Migwessy 9 0 u mE a 66 22 01 am Ds in Ag papa S000019M pam ng aa BEL cm seu mrs MUHUUISSIH Lo N WE 5 T iil c 5 3 8 E Se 14617 10 lid 4911 10 lid Re 5 Qe seneg 8 9 ise jeg Jo3uo2 4012540 3 28 NO LON jejes 1815 L Josua 1066 10 502 HEd 5 M 0992 jueuie 3 Bunea Bayan pee AQ OVA 022 voc SIPP uo 0 06 97 FZZ Ge XdS pLEzXaael 8 Nota Agoz sduie xeig ejgno q 1ueoseJon 4 9 NIQVO 1 SUS
3. 0 ZE EI LINES RN emea E a c2 MUHUISSH IGHT RHR RHR2 HEX 9911 ese 2091 09 01 OW AN Orc 1 802 Lop PIN eje S 27 5 Im yes On a 1081110 lid Se Be Jr gt ened 9 1 215 L 2100428 1215 L 19313 3009 due peeuJeAQ T T 3012 440 181 NO t Ajejes Md 10595 FEE 1 5 LON qing VLOEE LO SZz OVA 022 M 19 sped c jo s s Z Sped sJejeeH eippuo OVA 07 M 0092 2 jua wajj Buea H GEXdS P LEZ 0 4 9 sdue Xeig 2jgnogjue2sd10nj4 siubri 8 8 F94 A802 9 NIQVO 1 16 Rev 99 I 1 Appendices APPENDIX A Temperature Guidelines recommended and it should have a dial a minimum of inch V Hot cases are tested to maintain all hot food at 140 150 internal diameter A test thermometer scaled only in Celsius or TUA dually scaled in Celsius and Fahrenheit shall be accurate to These cases are not designed to heat up or cook food It is the ae 1 C 1 8 F Temperature measuring devices that are scaled user s responsibility to stock the hot food cases immediately after only in Fahrenheit
4. SE 5 7 LEZ X8ae 14 9 xelg q1ue ose Jon 4 ejsu 19 uoije jejsu 1945 OWA OZZ 907 Sped jo sja s z e 9 ppuo Vel el 09 A802 9 NIQVO 1 IGHT RHR RHR2 HEX 991 I Ics ing Schemat iring Ww 39eus eat e Bum ese X per i xiAtquessi IQ 9 6 66 22 01 DA xa 23v ES ton snusaveuowey v0000019M yungeus cos ses a pee leu MUuUHUISSH papunoi6 eq 8525 ejoN 4 908 440 3 986 A vivv1LESLL LON 9 00 L0 Sz2 amp 2 TA Mnt 15 z 8 5 1467 g v E r Leo 15 15 geo NS e 2 E 7 peeuJoAQ uoneoo Su dMz4LLLpaseieg 9 dt Ed Ly 1581129 9 n 1 10 2 1835 1 eyuyul oiuonoo 3 4 013402 AWAL 4 81 NO Josuas 1818 1 Ayes A PbLLLSLL LON ane 10 10 922 I I 2 ERE ERE ERE ELI Ej
5. 4 DANGER BEFORE SERVICING ALWAYS DISCONNECT ELECTRICAL POWER AT THE MAIN DISCONNECT WHEN SERVICING OR REPLACING ANY ELECTRICAL COMPONENT This includes but not limited to Fans Heat ers Thermostats and Lights FIELD WIRING amp 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 Field wiring from the where Most component amperes are correctly listed in the Case Specs section but due to parts availability they may vary slightly Always check the serial plate for the actual loads BALLAST LOCATION Ballast one for each light Ballast Control Panel RHR HEX 6 4 4 Self Service Hot Ballast Ballast Tm Pr Control Panel Ballast for shelves RHR2 HEX 6 amp 4 Self Service Hot Rev 99 I 1 User Information FOOD HANDLING 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 60 F when first put into the hot table 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 lengt
6. 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 IGHT RHR RHR2 HEX 9911 Rev 991 1 HUSSMANnH 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 sl
7. OVA 0vz M 0092 2 jua wa Buyeay ssi 21 id Josuag Here qng BAS OVA OZZ M LGt Sped e jo sjas 2 sped 518 app UD 10 rhr hex 2 level Rev 99 I 1 0 1 19945 E any i 9 Bul JIM 95e 2 995 gazz m visas 98 016 V2 ou Ag papayo 5 7 Buowey OL JEL 000019M Nbumeg JUN H US YHY meroa spog Ag 8 380 u dio uuewssny u Hu ull 5 5 n H eq ISN Wesed 010 Ts N 1 1 4 EIUS Se WY le 8 T o 3 9 86 3z E 9 m oa gt LON 8 og 9100 10 Sz zi 2 Uo je SU 09 ju dd 311 15211 9 9 LLL vise eg onu 09 eyugu 1215 L 0999 3 jou o dwa Buljoo9 1 sa 1 T 3 0130 3 681 SER 115 1 PL LSI LON VLOEE L 0 SZZ MOOCL IE it EA FAP A0bZ M086 POY IE XdS pLez l sdei crus
8. each behind its own access panel located on the side of the case The dial with the numbered settings is for the griddle The other dials switches are for the overhead lights and heating components OVERHEAD HEATING SYSTEM Cal rod units are located above the griddles to provide top heat To obtain the proper food temperatures they must be adjusted Settings may vary de pending on food composition Maximum limits should be avoided to prevent overcooking or dry ing out food CARE AND CLEANING Long life and satisfactory performance of any equipment is dependent upon the care it receives With this in mind all of the exposed work surfaces of these hot tables have been made entirely of easy to clean stainless steel Stainless steel is one of the easiest materials to clean and keep clean Normally it is just a matter of wiping spills off the surface when they happen followed by a thorough cleaning with soap and water at the end of the day Frequent and regular cleaning will prevent the IGHT RHR RHR2 HEX 991 I User Information Continued buildup of baked on difficult to remove spills Many types of cleansers are available and safe to use on stainless steel However ordinary steel wool and steel brushes should not be used Small particles of the steel may become imbedded into the stainless steel surfaces that will eventually rust and stain GENERAL CLEANING RULES ALLOW SURFACES COOL BEFORE HAN DLING 2 Clean fre
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10. RHR RHR2 HEX 991 I General Instructions Table Of Contents THIS BOOKLET CONTAINS INFORMATION ON The RHR HEX is a self service Hot Food Hexagon shaped Island Stand available in 4 and 6 foot sizes The RHR2 HEX is a similar unit with the addition of a second shelf Both feature surface and overhead food warm ers but both are also available with an overhead Radiant Heat option SHIPPING DAMAGE All equipment and separately packaged accessories should be carefully removed and thoroughly examined for shipping damage during unloading This equipment has been carefully inspected at our factory and the carrier has assumed responsibility for it s safe arrival If it is indeed damaged either apparent or concealed claim must be filed with carrier If there is obvious loss or damage it must be noted on the freight bill or ex press receipt and signed by the carrier s agent other wise carrier may refuse claim The carrier will supply the necessary claim forms When loss or damage is not apparent until after all equipment is uncrated a claim for concealed damage is made Make request in writing to carrier for inspection within 15 days Retain all pack aging The carrier will supply inspection report and re quired claim forms Check your shipment for any possible shortages of material If a shortage should exist and is found to be the responsibility of Hussmann Chino no tify Hussmann Chino If such a shortage involves the carr
11. shall be accurate to 2 F The thermometer the cooking of the food with a pulp temperature of at least 150 should be checked for proper calibration It should read 32 F to 160 when the stem is immersed in an ice water bath All griddle type units are designed to maintain b LOCATION The thermometer must be inserted into the food termperatures above the FDA guideline of 14029 itself to acquire proper food pulp temperature This is product temperature not air or griddle 9 READING The thermometer reading should be made only temperature Due to the open design of these units after it has been allowed to stabilize i e maintain a constant they must be loaded with product for proper opera 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 i e been made before testing pulp temperature of product ee eT TE d OTHER OBSERVATIONS Other observations should be made at us grids raising cemperatiines tothe ea Fto which may indicate operating problems such as unsatisfactory 185 F range keeping product well above the FDA product feel appearance guidelines Remember these units must be loaded with product to maintain safe product tempera APPENDIX D Recommendations to user tion When units are empty they experience rapid rise of heated air from air outside the case This action gives empty
12. units a false lower than desired 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 equipment within the compart ment and the hot area s Cleaning practices particularly with respect to proper refrigerator unloading and warm up must be in accordance with applicable recommendations APPENDIX B Application Recommendations 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 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 1 Allow the case to preheat for one hour prior to loading c Complete start up procedures should include 2 Hot foods should enter the case directly after cooking or no Heat display lamps are lighting lower than 150 160 F The Hot Cases are not designed to 2 Indicator lamps on control panel s are working heat up or cook food 3 Auto fill is functioning properly Service cases 3 Self Service be sure to display product in single layer in 4 Hot Griddles are functioning direct contact with heating surface 4 All griddle type units are designed to maintain APPENDIX Field Recommendations termp
13. HUSSMANN chino 2s FE Ba Rev 9911 RHR HEX RHR HEX2 RHR 1 2 RHR SQ Island Hot Food Case HUSsmAnn RHR HEX RHR2 HEX RHR 1 2 HEX Island Hot Food Case p n IGHT RHR HEX RHR2HEX2 RHR 1 2 RHR SOUARE 99 1 I INSTALLATION amp OPERATION GUIDE General Instructions ooooooooooooooooooooooooooooooo 2 Shipping Damage 2 Cut amp Plan Views ooooooooooooooooooooooooooocooc 3 Installation ooooooocooooooooooooooooooooooooooooooo o 3 Leveling Nana 3 Electrical 44 Wiring Color Code d User Information 5 Food Handling 5 III m 5 Cleaning conterere tiic en Et 5 6 Plexiglass amp Acrylic Care Maintenance Case Specifications oooooooooooooooooooooooooo 8 Wiring Schematics ooooooooooorooooooooocoooooooooo 9 Standard inti mana ehh 9 Rhir hex 2 Leyel mein sunnah unbk gin terserah kendaran kan 13 Mr 1 2 Hex wn 15 Appendices oooooocoooWocooooocooooooooooocooooocoo 17 Appendix A Temperature Guidelines 17 Appendix B Application Recommendations 17 Appendix C Field Recommendations 17 Appendix D Recommendations To User 17 IGHT
14. TEEL WOOL SCOURING PADS as these will mar the surface Rev 99 I 1 Maintenance CAL POWER AT THE MAIN DIS CONNECT WHEN SERVICING OR REPLACING ANY ELECTRICAL COMPONENT This includes but not limited to Fans Heaters Thermostats and Lights 4 ALWAYS DISCONNECT ELECTRI REPLACING OVERHEAD HEAT LAMPS Overhead Halogen and Merco 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 Z N CAUTION The Heat lamps used in these cases get EXTREMELY HOT NEVER touch a lamp until the case has had ample time to cool down It is also highly recommended to handle lamps with gloves or use a cloth rag not just for the heat factor but also the oils in your fingers will drastically shorten the life of the lamp 7 Turn light switch to OFF before replacing any lighting components 2 Disconnect light fixture by removing power cord from socket in the right rear interior corner of the merchandiser Place the shelf on a flat surface to remove the clear plastic protective shield from the fixture Carefully insert one finger between the fixture socket and the protective shield Use other hand to pinch lens cover and simultaneously hold the fixture in place while lifting with inserted finger When shield separates from fixture at one end remove it by SLOWLY pulling remainder of shield away from fixture Remove lamp by
15. acement 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 LOSS OF FOOD OR CONTENTS OF THE 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 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 remove
16. d 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 Forcosts related to shipping or handling of replacement parts Hussmann Corporation Corporate Headquarters Bridgeton Missouri U S A 63044 August I 1998 19 Service Record Last service date By IGHT RHR RHR2 HEX 9911 HUSSMARN Chino Additional copies of this publication may be obtained by contacting Hussmann Chino 13770 Ramona Avenue Chino California 91710 909 628 8942 FAX 909 590 4910 800 395 9229 The MODEL NAME and SERIAL NUMBER is required in order to provide you with the correct parts and information for your particular unit They can be found on a small metal plate on the unit Please note them below for future reference MODEL SERIAL NUMBER
17. depressing spring loaded socket at end of fixture and swinging opposite end of lamp from it s former position Using gloves or covering for lamp insert new lamp into spring loaded socket depressing socket until opposite end of lamp properly enters stationary light socket Return lamp to original position by lightly pinching it in from each side and inserting shield flanges into fixture channel Continue process along length of lamp shield until it is in it s final proper position Return lamp to original position by lightly pinching it in from each side and inserting shield flanges into fixture channel Continue process along length of lamp shield until it is in it s final proper position IGHT RHR RHR2 HEX 991 I Case Specifications OF OF OF CIRCUIT CIRCUIT 2 MODEL WELLS GRIDDLES SHELVES VOLTS PHASE Loads PHASE Loads RHR HEX LENGTH 4 0 208 T 17 240 Io 19 208 30 2 240 30 24 RHR HEX 2 4 0 2 208 TZ l 240 Io 18 2 208 30 240 IRHR Square 4 0 18 18 Fed Design 23 RHR 1 2 HEX 240 lo 10 208 lo 17 BN 240 Io 19 Design NOTES These merchandisers have been designed for use in stores where temperatures and humidity are maintained at or below and 55 RH Stores responsible for setting their cases appropriately in conditions which vary from the above The number of defrosts and or the duration may vary
18. ed 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 tempera ture 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 con sidered 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 TEMPERATURES CAN BE ACCURATELY DETERMINED ONLY THROUGH THE USE OF FOOD THERMOMETERS IMPORTANT OPERATION TIPS Preheat case 30 minutes before loading product using higher settings Using thermometer check product before loading in case 150 160 At start set lamps to 3 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 40 F 60 C minimum The setting will depend on the type of product being displayed Be sure to test product temperature with a thermometer frequently for good product maintenance Food should maintain contact directly with the griddle at all times CONTROLS There are three sets of controls for the hex case
19. eratures above the FDA guideline of 140 F 1 0 The most consistent indicator of display hot case performance is This is product temperature not air or griddle temperature of the product itself temperature Due to the open design of these NOTE Public Health will use the temperature of the product in units they must be loaded with product for determining if the hot case will be allowed to display potentially proper operation When units are empty they hazardous food For the purpose of this evaluation product 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 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 hot cases will keep food at the FDA Food Code 1993 temperature to prevent the sale of potentially hazardous food 1 1 The following recommendations are made for the purpose of product to maintain safe product temperature arriving at easily taken and understood data which coupled with 5 Check the food pulp temperature frequently with a thermom other observations may be used to determined whether a display eter to make sure it is at the p
20. for cases displaying products for which they were not designed Italicized data indicates optional equipment Hussmann Chino reserves the right to change or revise case specifications and design in connection with any feature of our products Such changes do not entitle the buyer to corresponding changes improvements additions or replacement of equipment previously sold or shipped These changes may also affect the loads applicable to a particular case therefore always check the serial plate at the back of the case and or consult the factory for the current loads for your particular equipment HUSSMANN CHINO CASE SPECIFICATIONS 1 1199 INQUIRIES Technical 800 395 9229 X2133 Service 800 395 2320 Parts and Warranty Information 800 395 9229 X2131 Ics H Schemat H iring rhrhex Standard Rev 99 11 L 0 peus Buu IM 9527 V bumeig 66 2210 Ajquiess v Ne jeuol do w r NEN L0000L9M NBuweg SOHMHM ou 8 Oo u dio uueussnH B n H aq LSN Wesed ON ZHO9 AOvC 1 8 OC T N le T c1
21. h of time increases The deterioration of product quality is a function of time and temperature All products are affected even though ina 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 el evated temperatures The following guidelines are provided only as a general guide for the use of this equipment The local health agency for your area can provide specific temperature requirements Critical attention must be given to the heat controls for these hot tables Both the upper and lower heat con trols must be adjusted to maintain proper food tem peratures Hot foods should be held at a minimum tem perature of at least 140 F 60 C according to 1993 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 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 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 desir
22. iding 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 FO 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 repl
23. ier notify the carrier immediately and request an inspection Hussmann Chino will acknowledge shortages within ten days from receipt of equipment HUSSMANN CHINO PRODUCT CONTROL The serial number and shipping date of all equipment is recorded in Hussmann s files for warranty and replace ment part purposes All correspondence pertaining to warranty or parts ordering must include the serial number of each piece of equipment involved in order to provide the customer with the correct parts The Hussmann warranty is printed in the back of this guide Keep this booklet with the case at all times for future reference HUSSMARN Chino A publication of Hussmann Chino 13770 Ramona Avenue Chino California 91710 909 628 8942 FAX 909 590 4910 800 395 9229 Rev 991 1 Cut amp Plan Views Food Warmer a aa Desh y Food 185 Warmer Warmer Tedi Warming Warming Griddle Griddle MN 287 19 77 8 T 5 Te amp gt 2 gt Control Panel Si Contro a 2 101 2 431 4 251 101 2 101 2 431 4 251 8 101 2 641 4 47 8 541 4 473 8 RHR HEX 6 amp 4 RHR2 HEX 6 amp 4 Self Service Hot Se
24. ith 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 WAXING 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 attracts dust and dirt to the surface Blot ting with a clean damp cloth is recommended to remove charge ANTISTATIC COATINGS For acrylic used indoors antistatic coatings successfully prevent the accumulation of 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 itis 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 AN CAUTION CLEANING PRECAUTIONS To preserve the attractive finish use warm water and a mild detergent to wash the exterior of the cases DO NOT USE ABRASIVE CLEANERS OR S
25. lf Service Hot Scale 1 2 1214 _ amp MECHANICAL amp STUB UP AREA 5 a NY zx amp 2 21 2 3 11 2 8 4 67 16 6 53 8 m mus 9 RHR HALF HEX 4 6 m e Self Service Hot RHR HEX 6 amp 4 RHR SQUARE PLAN VIEW Self Service Hot Food Installation LEVELING N WARNING IMPORTANT It is imperative that cases be leveled front to back and side to side prior to joining A level case is necessary to ensure proper operation Check floor where cases are to be set to see if it s level Determine where the highest part of the floor is Cases will be shimmed off this point Using case blueprints measure off and mark on floor the exact dimensions of the case footprint Snap chalk line for front and back position of base rail Mark location of each joint front and back Use a transit to find the highest point along both lines Mark the difference and place the appropriate number of shims required to maintain high point level IGHT RHR RHR2 HEX 991 I WIRING COLOR CODE LI BLACK ORANGE BLUE NEUTRAL WHITE NOTE High Leg Connection Orange Only ELECTRICAL CIRCUIT IDENTIFICATION Standard lighting for all models will be fluorescent lamps located within the case at the top The switch controlling the lights and heaters are located within an access panel on the side of the case
26. quently and regularly Rinse thoroughly after cleaning Remove surface spills immediately with a damp cloth A w CLEANING INSTRUCTIONS temperature control knobs to OFF position 2 Allow unit to cool completely 3 Wipe entire unit with clean cloth and mild detergent The EXTERIOR surfaces of these hot tables must be cleaned with a mild detergent and warm water to pro tect and maintain their attractive finish Never use abra sive cleaners or scouring pads TO REMOVE BAKED ON SPLATTER GREASE OR LIGHT DISCOLORATION TO STAINLESS STEEL CLEANSING AGENT APPLICATION Grade F Italian Pumice Scour or rub with damp cloth Liquid NusSteel Scour with small amount on dry cloth Paste NuSteel Household Cleansers Rub with damp cloth Coopers Stainless Steel Cleaner Allen Stainless Steel Polish TO REMOVE HEAT TINT OR HEAVY DISCOLORATION CLEANSING AGENT APPLICATION Allen Stainless Steel Polish Small amount on damp cloth Birdsall Staybright Rub with damp cloth Wyandotte Bab O IN steel ette Rub with stainless steel wool PLEXIGLASS amp ACRYLIC CARE CLEANING Clean with plenty of nonabrasive soap or detergent and lukewarm water using the bare hand to feel and dislodge any caked on dirt A soft grit free cloth sponge or chamois may be used but only as a means of carry ing the water to the plastic Dry w
27. roper holding temperature Hot foods should be at 140 The thermometer must be inserted refrigerator is working as intended 5 5 into the food itself for the proper temperature a INSTRUMENT A stainless steel stem type thermometer is 6 Do not display more food than will be sold within a 4 hour period 1 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 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 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 13 Turn the equipment off and allow to cool before cleaning 14 To remove
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