True TFP-72-30M-D-2 - User Manual

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refrigerated food prep

TRUE FOOD SERVICE EQUIPMENT, INC.

2001 East Terra Lane • O’Fallon, Missouri 63366-4434

(636)-240-2400 • FAX (636)-272-2408 • INT'L FAX (636)272-7546 • (800)-325-6152

Parts Department (800)-424-TRUE • Parts Department FAX# (636)-272-9471

Web: www.truemfg.com

TRUE

food service equipment, inc.

INSTALLATION MANUAL

refrigerated food prep

UNDERCOUNTERS

WORKTOPS

SANDWICH/SALAD

PIZZA PREP &

FOOD PREP

TPP-67

TWT-67D-2

TSSU-48-10

TFP-72-30M-D-2

CONGRATULATIONS!

You have just purchased the finest commercial refrigerator

available. You can expect many years of trouble-free operation.

TABLE OF CONTENTS

SAFETY INFORMATION

Safety Precautions 1

Proper Disposal, Connecting Electricity, & Adapter Plugs 2

INSTALLATION

Ownership, Uncrating, & Electrical Instructions 3

Wire Gauge Chart 4

Locating and Leveling 5

Installation of Legs or Castors 5

Sealing Cabinet to the Floor 6

SETUP

Standard Accessories 7

OPERATION

Startup 9

Mechanical Temperature Controls Sequence of Operation 10

Electronic Temperature Controls Sequence of Operation 14

MAINTENANCE, CARE, CLEANING

Cleaning Condenser Coil 25

Important Warranty Information 25

Stainless Steel Equipment Care and Cleaning 26

General Maintenance 27

WARRANTY

Warranty 29

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The True Refrigerated Food Prep unit is a commercial refrigeration appliance designed for food preparation, offering various configurations including undercounters, worktops, sandwich/salad, pizza prep, and general food prep models. It is built with strict quality controls and high-quality materials to ensure efficient and successful operation over many years.

Function Description:

The primary function of the True Refrigerated Food Prep unit is to provide reliable refrigeration for food items, maintaining optimal temperatures for preservation and food safety. It is equipped with either mechanical or electronic temperature controls to regulate internal cabinet temperatures. The unit supports various food preparation tasks with features like cutting boards and condiment pan areas (on TPP models). Proper air circulation within the cabinet is critical, and users are advised to load products carefully to avoid obstructing airflow.

Important Technical Specifications:

Refrigerant Type: The unit may contain fluorinated greenhouse gases like R134a (GWP=1,300) or R404a (GWP=3,800), or hydrocarbon refrigerant R-290. The specific type and volume are indicated on the serial label inside the cabinet.
Temperature Controls: Available with both mechanical and LAE electronic temperature controls.
- Mechanical Controls: Factory-set to approximately 35°F (1.6°C) for refrigerators and -10°F (-23.3°C) for freezers. They operate on an off-cycle defrost system, where the compressor turns off until the coil temperature rises above freezing. Settings range from #1 (warmest) to #9 (coldest), with #0 being off.
- LAE Electronic Controls: Feature a digital display and preprogrammed settings for temperature and defrost cycles. The Set-Point (adjustable) determines when the compressor and evaporator fan(s) shut off, while the Differential (non-adjustable) is added to the Set-Point to determine restart temperature. For example, if Set-Point is -9°F/-23°C and Differential is 10°F/5°C, the compressor cycles off at -9°F/-23°C and back on at 1°F/-18°C.
Electrical: Units are equipped with a service cord and must be powered at proper operating voltage as specified on the cabinet data plate. A dedicated electrical circuit is recommended. NEMA plugs (5-15R, 14-20R, 5-20R, 6-15R) are used, varying by voltage and country.
Climate Classes: Appliance tested according to climate classes 5 and 7 for temperature and relative humidity.
Dimensions: Not explicitly stated, but various models (undercounters, worktops, sandwich/salad, pizza prep, food prep) imply different sizes.
Compressor Warranty: A three-year parts and labor warranty is provided, with an additional two-year compressor warranty (totaling five years) for hermetically and semi-hermetically sealed compressors, provided specific refrigerant handling procedures (e.g., drier replacement, micron level vacuums) are followed.

Usage Features:

Installation: Requires proper leveling (critical for condensate removal and door operation), and for mobile models, leveling shims are provided. Castors or optional legs can be installed, ensuring secure tightening.
Shelving: Adjustable shelves with clips allow for flexible storage configurations. Gravity-feed TrueTrac organizers are available.
Drawer Systems: Two types of drawer removal/installation procedures are detailed, involving roller clips or white drawer retainers.
Cutting Board (TPP/TFP models): Removable and mountable cutting boards are provided. To prevent warping, the board should be turned over regularly.
Temperature Control Adjustment:
- Mechanical: Adjustments are typically only recommended for high-altitude locations. A calibration screw can be turned clockwise to achieve warmer operating temperatures (1/4 turn equals approximately 2°F).
- Electronic (LAE): Features include:
  - Locking/Unlocking: Prevents accidental program changes.
  - Manual Defrost: Can be initiated if needed to clear frost/ice from the evaporator coil.
  - Defrost Intervals: Adjustable to control the time between defrost cycles.
  - Display Readout: Can be changed between Fahrenheit and Celsius (on BRI version of LAE control).
  - Probe Temperature Display: Allows viewing of T1, T2, and T3 probe temperatures in different cabinet locations.
Lighting: Interior lights (on glass door models) are controlled by a light switch or the LAE controller. Solid door models typically have lights controlled by a door switch.
Startup: After installation, the unit should run for several hours (24 hours prior to usage is recommended) to cool completely before loading product. A five-minute delay is advised before restarting if the unit is disconnected or shut off.

Maintenance Features:

Condenser Coil Cleaning: Critical for efficient operation and to prevent compressor failure. Condensers accumulate dirt and require cleaning every 30 days or as needed. Tools like a stiff bristle brush, vacuum cleaner, air tank, or CO2 tank can be used. The process involves disconnecting power, removing the grill, sliding out the compressor assembly, cleaning the coil and fan blades, and reassembling.
Stainless Steel Care:
- Cleaning Tools: Use non-abrasive tools (soft cloths, plastic scouring pads) to avoid scratching the passive layer.
- Cleaning Direction: Scrub parallel to the polish lines or "grain" of the stainless steel.
- Cleaners: Use alkaline, alkaline chlorinated, or non-chloride containing cleaners. Avoid cleaners with quaternary salts or hydrochloric acid.
- Water Treatment: Soften hard water if possible to reduce deposits.
- Rinsing: Rinse and wipe dry immediately after using chlorinated cleaners. Allow to air dry to maintain passivity film.
- Regular Restoration/Passivation: Recommended for long-term maintenance.
Lid Maintenance (for models with lids): Periodically check and tighten lid pin screws to ensure they are secure.
Chiller Hose Cleaning (TSSU-27-12M-C models only): Involves removing condiment pans, shelving, pilasters, C-clamps, and evaporator housing to access and clean the flexible hose with a bottle brush. Proper repositioning of the hose is crucial for conditioned air circulation.
General Maintenance: Regular checks of electrical wiring and installation are recommended. The factory warranty does not cover product loss due to improper installation or lack of basic preventative maintenance.