This document is a user manual for commercial refrigerators/freezers, specifically models CB36-HC, CB52-HC, and CB72-HC. It provides essential information for safe operation, installation, maintenance, and troubleshooting of these units.
Function Description:
The devices are commercial refrigerators/freezers designed for storing products at controlled temperatures. They are equipped with a cooling system that uses a flammable refrigerant. The units feature a digital thermostat for temperature control and are designed for indoor use in well-ventilated areas. The manual emphasizes proper installation to ensure efficient operation and longevity of the unit.
Important Technical Specifications:
- Models: CB36-HC, CB52-HC, CB72-HC
- Refrigerant: Flammable refrigerant (specific type not detailed, but warnings about its flammability are prominent).
- Temperature Control: Digital thermostat, factory-set to approximately 35°F for refrigerators.
- Electrical Requirements: Units must be connected to a power supply with proper operating voltage. Compressor warranties are void if the compressor burns out due to low voltage. An individual single-phase socket with a reliable grounding wire is required.
- Ventilation Clearance: A minimum of 3 inches clearance on the back of the unit is recommended for best performance. More than 20 cm from the cabinet to the wall is needed, and an air vent to the outside should be prepared.
- Transportation Inclination: Should not exceed 45° during transportation.
Usage Features:
- Pre-Usage Run Time: The refrigerator/freezer must be run for 24 hours prior to usage to ensure proper cooling and to allow the unit to drop to the desired temperature before loading products.
- Product Loading: It is recommended to run the unit empty for two to three days before loading products to confirm electrical wiring and installation are correct and no shipping damage has occurred.
- Temperature Adjustment: The electronic temperature control is located on the front of the unit. Excessive tampering with the control could lead to service difficulties.
- Drawer System: The units feature removable drawers. The manual provides detailed instructions for drawer removal and installation, involving rollers and channel slots.
- Safety Precautions:
- Do not allow children to climb, stand, or hang on shelves.
- Unplug the refrigerator before cleaning or making repairs.
- Do not overload electrical outlets; designate one outlet per unit.
- Do not use extension cords.
- Wait at least 10 minutes after unplugging before re-plugging to prevent compressor damage.
- Do not store flammable and volatile chemicals or explosive gases/liquids inside the unit.
- Do not use mechanical devices to defrost or puncture refrigerant tubing.
- Keep ventilation openings clear of obstruction.
- Do not remove the power supply cord ground.
- Do not use electrical appliances inside food storage compartments unless recommended by the manufacturer.
- Do not hang on the drawers to minimize personal injury.
- Do not alter or tamper with the electrical cord.
Maintenance Features:
- Condenser Coil Cleaning:
- Frequency: Every 30 days.
- Tools: Phillips screwdriver, stiff bristle brush, adjustable wrench, fin comb.
- Procedure: Clean with a commercial condenser coil cleaner. Brush fins from top to bottom. Straighten bent fins with a fin comb.
- Importance: Essential for efficient operation; dirty condensers can cause malfunction and void warranty.
- Fan Blade and Motor Cleaning: Clean with a soft cloth. If washing, cover the fan motor to prevent moisture damage.
- Interior Cleaning:
- Method: Use a solvent of warm water and mild soap.
- Prohibited Cleaners: Do not use steel wool, caustic soap, abrasive cleaners, or bleach as they can damage stainless steel surfaces.
- Gasket Cleaning: Wash door gaskets weekly by removing them, soaking in warm water and soap for 30 minutes, drying with a soft cloth, and replacing. Check for proper seal after replacement.
- Shelf and Pilaster Cleaning: Periodically remove shelves and pilasters and clean with mild soap and warm water.
- Stainless Steel Care:
- Recommended Cleaners: Soap, ammonia, detergent medallion (for routine cleaning); Cameo, Talc, Zud First Impression (for stubborn stains/discoloration); Easy-off, De-Grease It oven aid (for grease/fatty acids, blood, burnt-on foods); commercial detergent (for grease/oil); Benefit, Super Sheen, Sheila Shine (for restoration/passivation).
- Prohibited Cleaners: Do not use steel wool, abrasive, or chlorine-based products. Hydrochloric acid (muriatic acid) should never be used.
- Rust Prevention (8 Steps):
- Use non-abrasive cleaning tools (soft cloths, plastic scouring pads).
- Clean along polish lines or grain.
- Use alkaline, alkaline chlorinated, or non-chloride containing cleaners.
- Use soft water to reduce deposits; consider water treatment filters.
- Maintain cleanliness of food equipment; clean frequently.
- Rinse and wipe dry immediately after using chlorinated cleaners.
- Allow stainless steel equipment to air dry.
- Regularly restore/passivate stainless steel.
- Refrigerant Disposal: Old refrigerators may use "Ozone Depleting" chemicals. Refrigerant must be removed for proper disposal by a qualified service technician in accordance with federal and local regulations. Intentional release of refrigerants can lead to fines and imprisonment.
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