hussman Refrigerator FMSS L User Manual

FMSS-L  
Case-front self serviCe refrigerated MerChandiser  
P/n igss-fMss-l-0508  
INSTALLATION & OPERATION GUIDE  
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rev. 0508  
Cut and Plan views  
3 7/8" Remote  
8 7/8" S.C.  
11 3/4  
"
n
F
4 1  
/2"  
a
24"  
2 5  
/8"  
Ref. Drop In  
Elec.  
Drain  
4'  
(VARIABLE LENGTHS)  
*Dimensions  
adjust at theses  
points to match  
service case  
height  
16'' Remote  
21 1/2" S.C.  
FMSS-L  
Plan View  
Scale = 1/2"  
FMSS-L  
Self-Service  
Remote (Self Contained)  
Scale = 1"  
ASC  
PARENT CASE  
FMSS  
match the ASC case  
“Field” Close Off  
Height Modified to  
FMSS  
Front-Mount Self-Service case. Can be ordered to mount in front  
of ANY service case. Base height can be modified to match any  
service case bumper height.  
installation  
location  
exterior loading  
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%  
relative humidity. DO NOT allow air conditioning, electric  
fans, ovens, open doors or windows (etc.) to create air  
currents around the merchandiser, as this will impair its  
correct operation.  
These models have not been structurally designed to  
support excessive external loading. do not walk on their  
tops; This could cause serious personal injury and damage  
to the fixture.  
setting and Joining  
The case that the FMSS-L connects to (the parent case)  
through the rear of the case must be leveled and set prior to  
installing the FMSS-L. The sectional construction of these  
models enable them to be joined in line - to give the effect of  
one continuous display.Ajoint Trim Kit is supplied with each  
case line to cosmetically “mask” the sectional joints.  
Product temperature should always be maintained at a  
constant and proper temperature. This means that from the  
time the product is received, through storage, preparation  
and display, the temperature of the product must be  
controlled to maximize life of the product.  
leveling  
Uncrating the stand  
iMPortant! it is iMPerative that Cases Be  
leveled froM front to BaCK and side to side  
Prior to Joining. a level Case is neCessarY  
to insUre ProPer oPeration, Water drainage,  
glassalignMent,andoPerationofthehinges  
sUPPorting the glass. leveling the Case  
CorreCtlY Will solve Most hinge oPeration  
ProBleMs.  
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!  
3
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igss-fMss-l-0508  
installation (Cont'd)  
NOTE: A. To avoid removing concrete flooring, begin lineup  
leveling from the highest point of the store floor.  
6. Slide second case up to first case snugly. Then level  
second case to the first case so glass front, bumper  
and top are flush.  
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. Level and set the first case, carefully guiding the  
electrical, refrigeration and drain lines through the  
parent case. Case must be raised under legs where  
support is best to prevent damage to case. Internal  
bracing may be removed at this time.  
3. Set second case as close as possible to the first  
case carefully guiding its electrical, refrigeration and  
drain lines through the parent case, and level case  
to the first using the instructions in step one.  
4. Apply masking tape 1/8” in from end of case on inside  
and outside rear mullion on both cases to be joined.  
5. Apply liberal bead of case joint sealant (butyl) to  
(dotted area shown in figure) first case. Apply heavy  
amount to cover entire shaded area.  
Do not use the top bracket on the  
rear mullion to pull the cases together.  
7. 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.  
8. Attach sections together with the two 3/8” bolts  
provided, below the deck at the mullion towards the  
rear of the FMSS-L. Remove clamps.  
9. Apply bead of silicone to top of bulkheads and slip  
on stainless steel bulkhead cap. Also apply silicone  
to seam between overhead light tubes.  
10. verY iMPortant!Apply liberal amounts of black  
silicone to fill all voids down to bulkhead.  
DO NOT USE PERMAGUM!  
Proper case-joint sealing is  
extremely important to prevent  
water leaks!  
11. Use finger to smooth silicone as thin as possible at  
masking tape on inside and outside of rear mullion  
(apply additional silicone if necessary). Remove  
tape applied on line #3.  
Joint trim  
Fig. 2, #1  
After cases have been leveled and joined, and refrigeration,  
electrical, and wasted piping work completed, install the  
splashguards. Fasten along the top edge, or center, with  
#10 X 3/3” sheet metal screws.  
DO NOT SEAL JOINT TRIM TO FLOOR!  
It is the contractor’s responsibility to install  
case(s) according to local construction and  
health codes.  
4
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rev. 0508  
Plumbing  
Waste outlet and P-traP  
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  
maintain 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.  
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 non-absorbent insulation  
material such asArmstrong’sArmaflex.  
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.  
The waste outlet is located at the left hand end of these  
fixtures allowing drip piping to be run under the fixture  
lengthwise.  
A1” P-TRAP and threaded adapter are supplied with each  
fixture. The P-TRAPmust be installed to prevent air leakage  
and insect entrance into the fixture.  
installing Condensate drain  
Poorly or improperly installed condensate drains can  
seriously 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.  
ꢀ. When connecting condensate drains, the P-TRAP  
must be used as part of the condensate drain  
to prevent air leakage or insect entrance. Store  
plumbing system floor drains should be at least 14”  
off the center of the case to allow use of the P-TRAP  
pipe section. Never use two water seals in series in  
any one line. Double P-TRAPS in series will cause a  
lock and prevent draining.  
refrigeration  
refrigerant type  
Control settings - remote  
The standard refrigerant will be R-404 unless otherwise  
specified on the customer order. Check the serial plate on  
the case for information.  
See FMSS-L technical data sheet for the appropriate  
settings for your merchandiser. Maintain these parameters  
to achieve near constant product temperatures. Product  
temperature should be measured first thing in the morning,  
after having been refrigerated overnight. Defrost times  
should be as directed in the FMSS-L technical data sheet.  
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.  
Piping for more than one case on a condensing unit is run  
underground with either common suction and liquid lines  
from the machine room or individual suction and liquid lines  
joined together in the machine room.  
refrigeration lines  
Liquid  
Suction  
Control settings - self Contained  
3/8” O.D.  
5/8” O.D.  
On Self Contained cases all functions, defrost, fans,  
temperature are controlled by Pagon ERC-ꢀ controller. See  
case specs for proper temperature and defrost settings.  
5
8
note: the standard coil is piped at / ” (suction); however,  
the store tie-in may vary depending on the number of  
coils and the draw the case has. depending on the case  
access to tX valves and drain lines  
5
7
8
8
setup, the connecting point in the store may be / ”, / ”,  
1
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.  
8
or 1 / ”. refer to the particular case you are hooking up.  
Refrigerant lines should be sized as shown on the  
refrigeration legend furnished by the store.  
Install P-traPs (oil traps) at the base of all suction line  
electronic - The Electronic Expansion valve master and  
slave cylinder(s) are located within the electrical access  
panel(s).  
vertical 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.  
electronic expansion valve (optional)  
A wide variety of electronic expansion valves and case  
controllers can be utilized. Please refer to EEV and  
controller manufacturers information sheet. Sensors for  
electronic 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.  
for refrigerators with Koolgas defrost, suction, and  
liquid lines should not contact each other and should  
be insulated for a minimum of 30from the refrigerator.  
additional insulation for the balance of liquid and  
suction lines is recommended and required wherever  
condensation and dripping would be objectionable.  
5
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igss-fMss-l-0508  
refrigeration (Cont'd)  
thermostatic expansion valve location  
This device is located on the same side as the refrigeration  
stub. An Alco balanced port expansion valve model  
is furnished as standard equipment, unless otherwise  
specified by customer.  
expansion valve adjustment  
Expansion valves must be adjusted to fully feed the  
evaporator. 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  
operating temperature.  
Measuring the operating superheat  
1. Determine the suction pressure with an accurate  
pressure gauge at the evaporator outlet.  
ꢀ. From a refrigerant pressure temperature chart,  
determine the saturation temperature at the  
observed suction pressure.  
3. Measure the temperature of the suction gas at the  
thermostatic remote bulb location.  
4. Subtract the saturation temperature obtained in step  
No. ꢀ from the temperature measured in step No. 3.  
5. The difference is superheat.  
Front of Case  
Ballast location  
Ballast and T-stat are located in the front right hand area  
of the case, viewed from customer angle.  
In all cases, the thermostat is located on the same side of  
the case. If you are looking at the case from the front, it is  
the right-hand side. If you are looking at the case from the  
back, it is the left-hand side.  
6. Set the superheat for 5°F - 7°F.  
t-stat location  
Thermostats are located within the electrical raceway.  
The raceway location is dependent on the style of the  
front panel and whether the case is going to be pushed  
up against a wall.  
It is the contractor’s responsibility to install  
case(s) according to local construction and  
health codes.  
6
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rev. 0508  
electrical  
Wiring Color Code  
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.  
field Wiring and 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 refrigeration thermostats.  
Case amperes are listed on the wiring diagram, but always  
check the serial plate.  
CASE MUST BE GROUNDED  
NOTE: Refer to label affixed to case to determine the actual  
configuration as checked in the “TYPE INSTALLED”  
boxes.  
Ballast location  
Electrical Circuit Identification  
Ballasts are located within the access panel that runs the  
length of the rear of the case. Refer to diagram on page 6.  
Standard lighting for all models will be full length fluorescent  
lamps located on the front of the parent case. The switch  
controlling the lights is located on the parent case.  
electrical service receptacles (When applicable)  
The receptacles located on the exterior of the merchandiser  
are intended for scales and lighted displays. They are not  
intended nor suitable for large motors or other external  
appliances.  
User information  
stocking  
4. Do not place any product into these refrigerators  
until all controls have been adjusted and they  
are operating at the proper temperature. Allow  
merchandiser to operate a minimum of 6 hours  
before stocking with any product.  
5. When stocking, never allow the product to extend  
beyond the recommended load limit. air discharge  
and return air flow must be unobstructed at all  
times to provide proper refrigeration.  
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.  
Improper temperature and lighting will cause serious  
product loss. Discoloration, dehydration and spoilage  
can be controlled with proper use of the equipment and  
handling of product. Product temperature should always  
be maintained at a constant and proper temperature.  
This means that from the time the product is received,  
through storage, preparation and display, the temperature  
of the product must be controlled to maximize life of the  
product. 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  
protection required always:  
1. Minimize processing time to avoid damaging  
temperature rise to the product. Product should be  
at proper temperature.  
ꢀ. Keep the air in and around the case area free  
of foreign gasses and fumes or food will rapidly  
deteriorate.  
3. Maintain the display merchandisers temperature  
controls as outlined in the refrigerator section of this  
manual.  
7
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igss-fMss-l-0508  
User information (Cont'd)  
8. Avoid the use of supplemental flood or spot lighting.  
Display light intensity has been designed for  
Soap and hot water are not enough to kill this bacteria. A  
sanitizing solution must be included with each cleaning  
process to eliminate this bacteria.  
maximum visibility and product life at the factory.  
The use of higher output fluorescent lamps (H.O.  
and V.H.O.), will shorten the shelf life of the product.  
1. Scrub thoroughly, cleaning all surfaces, with soap  
and hot water.  
important steps  
2. Rinse with hot water, but do not flood.  
3. Apply the sanitizing solution according to  
Hussmann’s directions.  
1. Do not set temperature too cold, as this causes  
product dehydration. Product temperature:  
33°-35°f!.  
4. Rinse thoroughly.  
Set thermostat to cut in at ꢀ8°F discharge air. Meat  
holding box: 3ꢀ°F. Meat prep room: 55°F. Meat  
bloom box: 36°F.  
5. Dry completely before resuming operation.  
Cleaning glass and Mirrors  
Only use a soft cloth and water for cleaning any glass  
or mirrored components. Be sure to rinse and/or dry  
completely.  
ꢀ. Temperature control should be by means of a  
T-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 temperature swings causing dehydration and  
excessive energy consumption.  
never use hot water on cold glass surfaces! it may  
shatter and cause serious injury! Allow glass surfaces  
to warm first.  
Plexiglass and acrylic Care  
Case Cleaning  
Improper cleaning not only accelerates the cleaning cycle  
but also degrades the quality of this surface. Normal daily  
buffing motions can generate static cling attracting dust to  
the surface. Incorrect cleaning agents or cleaning cloths  
can cause micro scratching of the surface, causing the  
plastic to haze over time.  
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.  
SHUTOFF FAN DURING CLEANING PROCESS. It can be  
unplugged 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 significantly  
shortening product shelf life.  
Cleaning  
Hussmann recommends using a clean damp chamois, or a  
paper towel marketed as dust and abrasive free with 210®  
Plastic Cleaner and Polish available by calling Sumner  
Labs at 1-800-542-8656. Hard, rough cloths or paper towels  
will scratch the acrylic and should not be used.  
antistatic Coatings  
The 210® has proven to be very effective in not only  
cleaning and polishing the Plexiglass surface, but also  
providing anti-static and anti-fog capabilities. This product  
also seals pores and provides a protective coating.  
CLEANING PRECAUTIONS  
When cleaning:  
• 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)  
8
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rev. 0508  
Maintenance  
evaporator fans  
The evaporator fans are located at the center front of these  
merchandisers directly beneath the display pans.  
Copper Coils  
The copper coils used in Hussmann merchandisers may  
be repaired in the field. Materials are available from local  
refrigeration wholesalers.  
BEFORE SERVICING  
Hussmann recommends using #15 Sil-Fos for repairs.  
ALWAYS DISCONNECT ELECTRICAL  
POWER AT THE MAIN DISCONNECT  
WHEN SERVICING OR REPLACING ANY  
ELECTRICAL COMPONENT.  
tips and troubleshooting  
Before calling for service, check the following:  
1. Check electrical power supply to the equipment for  
connection.  
2. Check fixture loading. Overstocking case will affect  
its proper operation.  
This includes (but not limited to) Fans, Heaters  
Thermostats, and Lights.  
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 fluorescent 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.  
FOR PROMPT SERVICE  
When contacting the factory,  
be sure to have the Case Model and Serial  
Number handy. This information is on a plate  
located on the case itself.  
ENCAPSULITE  
SHATTERPROOF COATING - SA 10645  
R
Complies with FDA USDA  
& OSHA Regulations  
NSF  
R U  
for replacement call:  
1-800-395-9229  
Turn switch off then on after replacing bulb  
electrical Wiring diagrams  
3’  
8’  
W1400007  
W1400009  
W1400015  
W140001ꢀ  
W1400016  
W1400017  
W1400005  
low / Medium temp  
10’  
11’  
1ꢀ’  
4’  
fMss-l 4’ reM dUal teMP  
fMss-l 8’ reM dUal teMP  
8’  
9
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igss-fMss-l-0508  
Wiring diagrams  
8
1
6
4
2
0
3
1
6
4
2
5
4 1 # K L B  
3
1
6
4
2
5
4
2
3
1
5
4 1 # K L B  
4 1 # K L B  
4
2
3
1
5
4 1 # K L B  
1 4 T H # W  
L - 0 2 1 - 3 H L M  
6 6 2 3 - 1 0 - 5 2 1 T S A L L A B  
F U L H A  
CAP UNUSED RED LEAD  
10  
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rev. 0508  
Wiring diagrams (Cont'd)  
8
1
6
4
2
0
3
6
4
2
5
1
3
6
4
2
5
1
4
2
3
1
5
4
2
3
1
5
L - 0 2 1 - 3 H L M A H L F U  
6 6 2 3 - 1 0 - 5 2 1 T S A L L A B  
11  
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igss-fMss-l-0508  
Wiring diagrams (Cont'd)  
8
1
6
4
2
0
3
6
4
2
5
1
3
1
6
4
2
5
4
2
3
1
5
4
2
3
1
5
E R I W F F O P A C  
E R I W F F O P A C  
L
2 - 1 2 0 -  
F U L H A M L H  
5 6 2 3 - 1 0 - 5 2 1 T L A S B A L  
L
2 - 1 2 0 -  
F U L H A M L H  
5 6 2 3 - 1 0 - 5 2 1 T L A S B A L  
1ꢀ  
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rev. 0508  
Wiring diagrams (Cont'd)  
8
1
6
4
2
0
3
1
6
4
2
5
3
1
6
4
2
5
4
2
3
1
5
4
2
3
1
5
L - 0 2 1 - 4 H L M A H L U F  
7 6 2 3 - 1 0 - 5 2 1 T S A L L A B  
E R I W F O F P A C  
L - 0 2 1 - 2 H L M A H L U F  
5 6 2 3 - 1 0 - 5 2 1 T S A L L A B  
13  
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igss-fMss-l-0508  
Wiring diagrams (Cont'd)  
8
1
6
4
2
0
3
6
4
2
5
1
3
1
6
4
2
5
4
2
3
1
5
4
2
3
1
5
9 2 1 1 - 3 0 - 5 2 1  
" 6 3 - 5 T 1 2 F  
L
3 - 1 2 0 -  
F U L H A M L H  
B A L L A S  
6 6 2 3 - 1 0 - 5 2 1 T  
9 2 1 1 - 3 0 - 5 2 1  
" 6 3 - 5 T 1 2 F  
9 2 1 1 - 3 0 - 5 2 1  
" 6 3 - 5 T 1 2 F  
L
3 - 1 2 0 -  
F U L H A M L H  
B A L L A S  
6 6 2 3 - 1 0 - 5 2 1 T  
9 2 1 1 - 3 0 - 5 2 1  
" 6 3 - 5 T 1 2 F  
14  
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rev. 0508  
Wiring diagrams (Cont'd)  
L - 0 2 1 - 3 H L M A H L U F  
6 6 2 3 - 1 0 - 5 2 1 T S A L L A B  
15  
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igss-fMss-l-0508  
Wiring diagrams (Cont'd)  
F U L H A M L H 3 - 1 2 0 - L  
6 6 2 3 - 1 0 - 5 2 1 T S A L L A B  
16  
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rev. 0508  
appendices  
appendix a. - temperature 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.  
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.  
table 1  
typical entering  
air temperature  
type of refrigerator  
I. OPEN DISPLAY  
A. Non frozen:  
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 Hussmann.  
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.  
1) Meat  
ꢀ8°F  
3ꢀ°F  
ꢀ) Dairy/Deli  
3) Produce  
a. Processed  
b. Unprocessed  
36°F  
45°F  
0°F  
B. Frozen  
C. Ice Cream  
II.CLOSED DISPLAY  
A. Non frozen:  
1) Meat  
-5°F  
34°F  
34°F  
ꢀ) Dairy/Deli  
3) Produce  
a. Processed  
b. Unprocessed  
B. Frozen  
36°F  
45°F  
0°F  
C. Ice Cream  
-5°F  
e) Recording instruments should be used to  
check performance.  
appendix C. - field recommendations  
Recommendations for field evaluating the  
performance of retail food refrigerators  
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  
Single Deck  
Multi Deck  
Service Case  
Reach-In  
I. Open Display Styles  
II. Closed Display Styles  
appendix B. - application recommendations  
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 instructions and recommendations  
provided by Hussmann for the installation  
of each individual type refrigerator.  
1.ꢀ Refrigeration piping should be sized according to  
the equipment manufacturer’s recommendations  
and installed in accordance with normal  
refrigeration practices. Refrigeration piping  
should be insulated according to Hussmann’s  
recommendations.  
performance.  
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.  
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appendices (Cont'd)  
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 determine whether  
a display refrigerator is working as intended:  
a) INSTRUMENT - A stainless steel stem-type  
thermometer is recommended and it should  
have a dial a minimum of 1 inch internal  
diameter. A test thermometer scaled only  
in Celsius or dually scaled in Celsius and  
Fahrenheit shall be accurate to 1°C (1.8°F).  
Temperature measuring devices that are  
scaled only in Fahrenheit shall be accurate to  
ꢀ°F. The thermometer should be checked for  
proper calibration. (It should read 3ꢀ°F when  
the stem is immersed in an ice water bath).  
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.  
7. Are there unusual draft conditions (from  
heating/air-conditioning ducts, open  
doors, etc.)?  
8. Is there exposure to direct sunlight?  
9. Are display signs blocking or diverting  
airflow?  
10.Are the coils of the refrigerator iced up?  
11. Is the store ambient over 75°F, 55% RH  
as set forth in ASHRAE Standard 7ꢀ and  
ASHRAE Standard 117?  
1ꢀ.Are the shelf positions, number, and size  
other than recommended by Hussmann?  
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.?  
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:  
19.Is there a shortage of refrigerant?  
20.Has the equipment been modified  
to use replacements for CFC-1ꢀ,  
CFC-50ꢀ or other refrigerant? If so,  
have the modifications been made in  
accordance with the recommendations  
of the equipment manufacturer? Is the  
refrigerator charged with the proper  
refrigerant and lubricant? Does the system  
use the recommended compressor?  
appendix d. - recommendations to User  
1.0 Hussmann Corporation provides 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. Has the refrigerator been loaded with  
warm product?  
ꢀ. Is the product loaded beyond the “Safe  
Load Line” markers?  
3. Are the return air ducts blocked?  
4. Are the entering air ducts blocked?  
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?  
18  
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rev. 0508  
appendices (Cont'd)  
1.1 Cleaning of non frozen food equipment  
d) Care must be taken when cross  
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.  
1.2 Load levels as defined by the manufacturer must  
be observed.  
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.  
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 atleast 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.  
1.3 The best preservation is achieved by following  
these rules:  
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.  
for further technical information, please log on to http://www.hussmann.com/products/fMss-l.htm  
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service record  
last service date:  
_______________  
_______________  
_______________  
_______________  
_______________  
_______________  
_______________  
By:  
__________________________________________________________________________________________________  
__________________________________________________________________________________________________  
__________________________________________________________________________________________________  
__________________________________________________________________________________________________  
__________________________________________________________________________________________________  
__________________________________________________________________________________________________  
__________________________________________________________________________________________________  
The MODELNAME and SERIALNUMBER is required in order to provide  
/Chino  
you with the correct parts and information for your particular unit.  
Additional copies of this publication may be obtained by contacting:  
They can be found on a small metal plate on the unit.  
Please note them below for future reference.  
Hussmann® Chino  
13770 Ramona Avenue • Chino, California 91710  
(909) 6ꢀ8-894ꢀ FAX  
Model:  
(909) 590-4910  
(800) 395-9ꢀꢀ9  
serial nUMBer:  
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