Hussmann Chino RDI-20 Operating instructions

FC - Food Cases

Dry, Refrigerated, or Hot

Food Service Cases Rev.0301

Installation

& Operation

Manual

FC Food Cases

p/n IGFC-FC Food cases-0301

Contains information for the following:

FC-D Having no refrigeration or hot units,

FC-C Cold, FC-H Hot, FC-C combination Hot and Cold

INSTALLATION & OPERATION GUIDE

IGFC-FC FOOD CASES-0301

/Chino

A publication of

Hussmann®Chino

13770 RamonaAvenue • Chino,California 91710

(909) 628-8942 FAX

(909) 590-4910

(800) 395-9229

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

THIS BOOKLET CONTAINS INFORMATION ON:

FCHGriddleCounter:4FootSelf-Service Griddle

Counter.T-5lightsoptional.

SHIPPING DAMAGE

All equipment should be thoroughly examined for ship-

ping damage before and during unloading.

This equipment has been carefully inspected at our fac-

tory and the carrier has assumed responsibility for safe

arrival.Ifdamaged,eitherapparentorconcealed,claimmust

be made to the carrier.

APPARENT LOSS OR DAMAGE

If there is an obvious loss or damage, it must be noted on

thefreightbillor expressreceiptand signedbythecarrier’s

agent;otherwise,carrier may refuse claim.The carrier will

supply necessary claim forms.

CONCEALED LOSS OR DAMAGE

When loss or damage is not apparent until after equipment

is uncrated, a claim for concealed damage is made. Make

request in writing to carrier for inspection within 15 days,

and retain all packaging.The carrier will supply inspection

report and required claim forms.

SHORTAGES

Check your shipment for any possible shortages of mate-

rial. If a shortage should exist and is found to be the re-

sponsibility of Hussmann Chino,notify Hussmann Chino. If

suchashortage involvesthecarrier,notify the carrierimme-

diately, and request an inspection. Hussmann Chino will

acknowledge shortages within ten days from receipt of

equipment.

HUSSMANN CHINO PRODUCT CONTROL

The serial number and shipping date of all equipment has

been recorded in Hussmann’s files for warranty and re-

placement part purposes.All correspondence pertaining

towarrantyorparts orderingmustincludetheserialnum-

ber of each piece of equipment involved,in order to pro-

vide the customer with the correct parts.

The Hussmann warranty is printed on the

inside back page of this guide.

General Instructions

Table of Contents

General Instructions................................................. 2

Cut & PlanViews....................................................... 3

Installation ................................................................. 6

LEVELING.............................................................................................................. 6

Plumbing.................................................................... 7

WASTE OUTLET AND P-TRAP .............................................................................. 7

Refrigeration ............................................................. 8

T-STAT LOCATION.................................................................................................. 8

Electrical .................................................................... 9

WIRING COLOR CODE ......................................................................................... 9

User Information ...................................................... 10

HOT FOOD............................................................................................................ 10

Shutdown.............................................................................................................. 11

COLD FOOD ......................................................................................................... 12

Stocking................................................................................................................ 12

CASE CLEANING.................................................................................................... 12

Maintenance .............................................................. 14

Electrical Data and Schematics............................... 14

TIPS & TROUBLESHOOTING ................................................................................. 14

Appendices ................................................................ 15

APPENDIX A. – Temperature Guidelines............................................................ 15

APPENDIX B. – Application Recommendations.................................................. 15

APPENDIX C. – Field Recommendations -......................................................... 16

APPENDIX D. – Recommendations to user ....................................................... 17

Rev.0301

Cut & PlanViews

Optional

Duplex Outlet

Optional Storage Drawer

(w/ Full Extension Drawer Slides)

Adjustable

Shelf

Standards

Rear Storage Doors

Wire Rack

BASIC COUNTER

Due to the Custom nature of these case, the wiring diagrans and loads are appended to each guide.For addi-

tional copies, please contact the factory. Have the unit serial number available.

IGFC-FC FOOD CASES-0301

/2"

Bottom

Discharge

(for Pans)

Fan

Full Pan

12" X 20" X 6"

" Flange (

" single well)

" cut out (

" single well)

RDI-20

Self-Service – 2-10 wells

Scale = 1"

Top Discharge

(for Open Well)

Bottom

Discharge

(for Pans)

30 3/4

" cut out (

29 1/2

" single well)

RDI-27

Self-Service – 2-10 Wells

Scale = 1"

Fan

13 7/8

32 1/8

" Flange (

30 7/8

" single well)

Full Pan

12" X 20" X 6"

1/3rd

pan

Top D

ischarge

(for Open

Well)

20" PAN

+ 1/3 PAN

14"

16"

BENEATH

COUNTER

RDI 27

Refrigerated Drop-In

Self Service Case

Shown with Optional 2" Tilt

Scale = 1/2"

" Cut Out

RDI

BACK TO BACK 20"

Refrigerated Self Service Case

Scale = 3/8"

151/2"

Below

Counter

50" Cut Out

" Trim

12X20

PAN

50" Cut Out

RDI BACK TO BACK 20"

Refrigerated Self Service Case

Shown with Optional 2" Tilted Pan

Scale = 3/8"

" Trim

Below

Counter

12X20

PAN

2"Tilt

RDI BOWL OPTION

Self-Service

14"

Fan

281/2"

RDI-27

2-Well

Scale = 1/4"

Full Pan

(12" x 20")

Third Pan

(6" x 12")

RDI-27

4-Well

Scale = 1/4"

541/8"

415/16"

RDI-27

3-Well

Scale = 1/4"

Three sample modules are shown above. The RDI has been

engineered for lengths from 1-Well up to 11-Wells in one full pan or

one pan &

rd design.

Cut & PlanViews

Due to the Custom nature of these case, the wiring diagrams and loads are appended to each guide.Loads are

also indicated on the UL label on the rear of the case. For additional copies, please contact the factory. Have the

unit serial number available.

Refrigerated Wells (RDI)

The RDI’s accommodate full 12" x 20" or 12" x 27" stainless steel deli pans and custom bowls for inserts. Due to the non-conductive

(insulating) nature of some materials, caution must be used when using any food containers other than stainless steel.

Consult the container manufacturer before using.

This case accommodates full 12" x 20" or 12" x 27"

stainless steel deli pans and custom bowls for inserts.

Due to the non-conductive (insulating) nature of some

materials, caution must be used when using any food

containers other than stainless steel restaurant pans.

Consult the container manufacturer before using.

Rev.0301

Cut & PlanViews

34"

41"

36"

60" Highmouth

18"

20"

43"

Stepped Griddle Top

20"

10"

Griddle Counter

Glass Top

Optional

T-5 Light

43"

48"

Front of Case

18" 8"

18" 4

ELECTRICAL

LOCATION

STUBUP

Griddle Counter

Plan View

38"

FC Soup Counter

34"

Controls

14"

OPTIONAL SNEEZEGUARD

WITH SHOWCASE LIGHT

(4) 11 QUART SOUP WELLS

Mechanical Stubup Area

-Electrical, Drain And Water

DISPENSERS

(2) CUP

38"

Plan View

48"

18"

18" 4"

Black

Background

Front Elevation

34"

48"

Soup Wells, Hot Well and Griddle Tempered Glass Sneezeguard

Controls

Lower Section

Open for

Mechanicals

Self Service Hot Food Bar

shown with Hot Well

14"

34"

287/8"

Heat Lamp

12" x 20" Hot Well

IGFC-FC FOOD CASES-0301

Installation

The FC comes in various lengths and should be installed

in a proper and uniform manner. The following guidelines

will help ensure proper installation.

1. Caselocationshouldbenearafloorsinkorwaste

outlet–withelectricalandrefrigeration access –

usuallyunder the case.

2. Allplumbingshouldconformto localcodes.

3. WhentheFCFOODCASE is to be installed in an

existingfixture or in a supplied fixture,the FC

FOODCASEandthenewor existing fixtureshould

beleveledfront to back andsidetoside.

4. Theelectricaljunctionboxis located under the FC

FOODCASEwhichiswherethe electrical is

terminatedbythe manufacturer.Thejunctionbox is

astandard2x4 boxwithknock-outs and cover.

5. Therefrigerationis also stubbed downunderthe

caseforconnection to liquid and suction lines from

theremote FC FOODCASE case.

6. Incaseswheremorethat one FC FOOD CASE are

installed, rundrainsseparatelyto the sink or drain

outlet.

7. For FC FOOD CASE units installed in an existing

table, the lip on the unit should be sealed with a NSF

approved sealant and all phillips screws slots should

besealedwith same .

8. TheFCFOODCASE should be droppedinthe

existingtableorientedwiththedischargeair

blowingfromthefront to the back of the fixture,the

front is identifiable bytheadjustabletopairdis-

chargecontrol pins.

9. Athermostatandsolenoidmountedinthesuction

lineisrecommendedfortemperature controland

defrost.

10.Set defrostper case specs section of this book.

EXTERIOR LOADING

Thesemodelshave not been structurallydesigned to sup-

port excessive external loading. Do not walk on their

tops;This could cause serious personal injury and dam-

age to the fixture.

LEVELING

IMPORTANT! It is imperative thatTHE FC

FOOD CASE and the FIXTURE that the FC

FOOD CASE is installed in,be leveled from

front to back and side to side prior to joining.

A level case is necessary to insure proper

operation,water drainage.

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

accoFC Food Casengly. Case must be raised correctly,

under legs where support is best, to prevent damage to

case.

1. Checkleveloffloorwherecasesare to be set.

Determinethehighestpointofthefloor;cases will

besetoffthispoint.

2. Level and set the first case,carefullyguiding the

electrical,refrigerationanddrainlinesthrough the

parentcase.Case mustberaisedunderlegswhere

support is best to preventdamagetocase.Internal

bracingmayberemovedat this time.

3. Applyliberal bead of case joint sealant (NSFAp-

proved)to cover dotted areashown below.

DO NOT USE PERMAGUM!

Proper case-joint sealing is

extremely important to prevent water leaks!

It is the contractor's responsibility to install

case(s) according to local construction and

health codes.

Rev.0301

It is imperative that the cases be

leveled from front to back and

side to side. A level case is

necessary to insure proper

operation of the mechanical

systems. This is especially

important with the DSSB-06

and DSSB-07 before joining

in a line-up!

Plumbing

WASTE OUTLET AND P-TRAP

The waste outlet is located at the left hand end of these

fixtures allowing drip piping to be run under the fixture

lengthwise.

A 1" 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.

INSTALLING CONDENSATE DRAIN

Poorly or improperly installed condensate drains can se-

riously interfere with the operation of this refrigerator,

andresult incostlymaintenance and productlosses.Please

follow the recommendations listed below when installing

condensate drains to insure a proper installation:

1. Never use pipe forcondensatedrains smaller than

thenominaldiameterofthepipeorP-trapsupplied

withthecase.

2. Whenconnectingcondensatedrains,the P-trap

mustbeusedaspart of the condensate drain to

preventair leakage or insect entrance.Storeplumb-

ingsystemfloordrainsshouldbeatleast14"offthe

centerofthecasetoallowuse of the P-trap pipe

section.Neverusetwowater seals in series in any

oneline.Double P-traps in series will cause a lock

andpreventdraining.

3. Alwaysprovideasmuchdown hill slope (“fall”) as

possible;1/8"perfootis the preferredminimum.

PVCpipe,when used,must besupported to main-

tainthe1/8"pitchandtopreventwarping.

4. Avoidlongrunsofcondensatedrains.Long runs

make it impossible to provide the“fall” necessary for

gooddrainage.

5. Provide a suitable air breakbetweenthe flood rim of

thefloordrainandoutletof condensate drain. 1" is

ideal.

6. Preventcondensate drains fromfreezing:

a. Donotinstallcondensatedrainsincontactwith

non-insulatedsuctionlines.Suctionlinesshould be

insulatedwithanonabsorbentinsulationmaterial

suchasArmstrong’sArmaflex.

b. Wherecondensate drains arelocated in dead air

spaces(between refrigeratorsorbetween a

refrigeratorand a wall),provide means to prevent

freezing.Thewatersealshouldbeinsulatedto

preventcondensation.

IGFC-FC FOOD CASES-0301

Refrigeration

REFRIGERANTTYPE

The standard refrigerant will be R-22 unless otherwise

specified on the customer order. Check the serial plate

on the case for information.

PIPING

The refrigerant line outlets are piped through the rear of

the fixture at the left hand end when viewed from the

back.Insulate suction lines to prevent condensation from

dripping.

REFRIGERATION LINES

LIQUID SUCTION

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", 7/8", 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.

CONTROL SETTINGS

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

appropriatesettingsforyourmerchandiser.Maintainthese

parameters to achieve near constant product tempera-

tures.Product temperatureshould be measuredfirst 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 directed in the Case Specification section of

this guide.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.

Evaporator Fans

The evaporator fans are located at the center front of these

merchandisers directly beneath the display pans.

FORACCESSTOTHE FANS:Remove the right hand deck

pan as viewed from the front of the case.

ACCESS TOTXVALVES & 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).

ELECTRONIC EXPANSIONVALVE (OPTIONAL)

A wide variety of electronic expansion valves and case

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

troller manufacturersinformationsheet. Sensors for elec-

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

THERMOSTATIC EXPANSIONVALVE LOCATION

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

tion stub. A Sporlan balanced port expansion valve model

isfurnishedas standardequipment,unlessotherwisespeci-

fied by customer.

EXPANSIONVALVE ADJUSTMENT

Expansion valves must be adjusted to fully feed the evapo-

rator. Before attempting any adjustments,make sure the

evaporatoriseither clearorvery lightlycovered withfrost,

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

ing temperature.

MEASURINGTHE OPERATING SUPERHEAT

1. Determinethe suctionpressurewithanaccurate

pressuregaugeattheevaporatoroutlet.

2. From a refrigerantpressure temperaturechart,

determinethesaturationtemperature at the

observedsuction pressure.

3. Measure the temperatureofthesuctiongasatthe

thermostaticremote bulb location.

4. Subtractthesaturationtemperatureobtainedinstep

No.2fromthetemperaturemeasuredinstepNo.3.

3. Thedifferenceissuperheat.

5. Setthe superheat for5°F-7°F.

T-STAT LOCATION

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

diagram below.

Rev.0301

Electrical

WIRING COLOR CODE

Hot (Optional)

L1 BLACK

L2 ORANGE

L3 BLUE

NEUTRAL WHITE

NOTE: High Leg Connection

Orange Only

GREEN GROUND

PURPLE ANTI-SWEAT

ORANGE LIGHTS

YELLOW RECEPTACLE

RED / BLACK T-STAT /SOLENOID230V

BLACK / WHITE T-STAT / SOLENOID 115V

BROWN FAN MOTORS

CASE MUST BE GROUNDED

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 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.

ELECTRICAL SERVICE RECEPTACLES

(When Applicable)

Thereceptacleslocatedon the exteriorofthe merchan-

diser are intended for scales and lighted displays.They

arenot intended nor suitable forlargemotorsorother

external appliances.

BEFORE SERVICING

Always Disconnect Electrical

Power at the Main Disconnect

when servicing or replacing any

electrical component.

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

Thermostats,and Lights.

FIELDWIRING & SERIAL PLATEAMPERAGE

FieldWiring 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.

BALLAST LOCATION

Ballasts are located within the access panel.

IGFC-FC FOOD CASES-0301

User Information

HOT FOOD

HANDLING AND HOT FOOD EQUIPMENT

Eachhotunithasanindividualheaterwithaseparatecon-

trol.These are thermostatically controlled with an indica-

tor light showing when the heater has cycled on and is

heating.The pilot lamp above each control knob indicates

when the well heater is heating.

These units are for short-term holding and display of pre-

cooked hot foods.They are not intended to cool or re-

heat food.The temperature of the food entering the dis-

play should be approximately 160°F when first inserted.

Any attempt to use the hot unit to display large amounts

of food for long periods of time will result in dehydrated,

overcooked and unsafe food.The quality of food will pro-

gressively 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

temperaturebetter than“dry” foods such as fried chicken

but this is not necessarily true.ALL foods will continue to

be affected by prolonged exposure to elevated tempera-

tures.

The following guidelines are provided only as a general

guideforthe use ofthisequipment.Thelocalhealthagency

for your area can provide specific temperature require-

ments.

Critical attention must be given to the heat controls for

these hot tables.Both the upper and lower heat controls

must be adjusted to achieve proper food temperatures.

Hot foods should be held at a constant temperature of at

least 140°F (60°C) (minimum FDA requirement to pre-

ventspoiling.However,increasingthe temperaturetoohigh

will also cause the food to overcook,dry out,lose its fla-

vor, texture and color.Food held for prolonged periods at

high temperatures will also lose some of their nutritional

value.

Different foodsrequiredifferentcontrolsettings.Thetype

of food,the quantities of food and length of time that it is

to remain in the hot table must be considered when es-

tablishing 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.

FOODTEMPERATURES CAN BE

ACCURATELY DETERMINED ONLY

THROUGHTHE USE OF FOOD

THERMOMETERS!

IMPORTANT Food Handling Tips:

*Preheatcase 30 minutesbefore loading product.

*Neverplacefooddirectlyinto warmer.Alwaysusean

inset.

*Foodmust be displayedin a single layer,in contact

withtheheatsource at all times,

*Using thermometer,checkproductbeforeloading

incase(150°-160°).

* At start,set griddle to“7”. After loading,recheck

temperatureevery1/2 hour to see that unit is

operating properly. Adjust the thermostat (ahigher

numberforhotter and a lower number forcooler)

tomaintainaproduct temperatureof 150°F+

(66°C+)Thesettingwilldependonthetypeand

quantityofproduct being displayed.Be sureto test

product temperaturewith a thermometer fre-

quentlyfor goodproduct maintenance.

*Oldestfoodshould be displayedclosesttocustomer.

*At end of the day,remove productand let case cool.

Thencleanwithsoapand water (use ovencleaner

onthedifficultspots).Polishand clean glass with a

goodglasscleaner.

HOT UNIT OPERATION

Location of controls

The controls to regulate the temperature are located at

the rear of the case behind the unit it is controlling.

Startup

1. Turngriddle on to "7" position.

2. Aftera30minuteheating period,stock with food.

Controls May Have a Variety of Configurations depending on

the cas’s application

GRIDDLE

INITIAL

SETTING

"7"

430-01-0365 9810

ON / OFF

430-01-0365 9810

ON / OFF

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