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/CHINO

DSF, DSFI, DSFM, DSFNOPEN FISH SERVICE CASE REV. 0317

Installation

& Operation

Manual

2

/CHINOA publication of HUSSMANN® Chino

13770 Ramona Avenue • 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.

General Instructions

Table of ContentsGeneral Instructions........................................................................... 2Cut and Plan Views ............................................................................ 3Installation ........................................................................................... 4

Location .................................................................................................................. 4Uncrating the Stand ................................................................................................ 4Exterior Loading ..................................................................................................... 4Setting and Joining ................................................................................................. 4Leveling .................................................................................................................. 4Corner Wedges....................................................................................................... 4Joint Trim ................................................................................................................ 4Scale Stand Installation Instructions ....................................................................... 5Wrapping Boards Installation Instructions .............................................................. 6Bumper Installation Instructions ............................................................................. 8DSF End Wing Assembly Instructions .................................................................... 9Parts and Components List .................................................................................... 9Channel Weldment Assembly ............................................................................... 12Place Hinges ........................................................................................................ 13End Wing Attachment ........................................................................................... 14Plex Post Installation ............................................................................................ 14Bumper Installation ............................................................................................... 15Operation Notes ................................................................................................... 15Critical Dimensions and Measurements ............................................................... 16DSF Hardware Notes ........................................................................................... 17Installing and Adjusting DSF Glass ...................................................................... 17Glass Stop and End Wing Final Position Notes ................................................... 18

Plumbing ........................................................................................... 24Waste Outlet and P-TRAP .................................................................................... 24Installing Condensate Drain ................................................................................. 24

Humidifi cation ................................................................................... 25General Description .............................................................................................. 25Humidifi cation System Hookups ........................................................................... 25Start-up ................................................................................................................. 25Maintenance ......................................................................................................... 25

Manifold Flush System .................................................................... 26General Description .............................................................................................. 26Basic System Operation: ...................................................................................... 26Start Up: ............................................................................................................... 26Manual Flush System ........................................................................................... 26

Refrigeration ..................................................................................... 27Refrigerant Type ................................................................................................... 27Piping .................................................................................................................... 27Refrigeration Lines ............................................................................................... 27Control Settings .................................................................................................... 27Access to TX Valves and Drain Lines ................................................................... 27Electronic Expansion Valve (Optional).................................................................. 27Thermostatic Expansion Valve Location ............................................................... 27Measuring the Operating Superheat .................................................................... 27T-STAT Location ................................................................................................... 27

Electrical............................................................................................ 33Wiring Color Code ................................................................................................ 33Electrical Circuit Identifi cation ............................................................................... 33Electrical Service Receptacles (When Applicable) ............................................... 33Field Wiring and Serial Plate Amperage ............................................................... 33Ballast Location .................................................................................................... 33Wiring Halogen Lights .......................................................................................... 33Ashrae Color Code ............................................................................................... 34

User Information ............................................................................... 34Stocking ................................................................................................................ 34Important Steps .................................................................................................... 34Case Cleaning ...................................................................................................... 35Cleaning Glass and Mirrors .................................................................................. 35Non-glare Glass .................................................................................................... 35Plexiglass and Acrylic Care .................................................................................. 35Cleaning ............................................................................................................... 35Antistatic Coatings ................................................................................................ 35

Maintenance ...................................................................................... 36

This Booklet Contains Information on:

DSF, DSFI, DSFM, DSFN, DSFM-VG Straight-glass

refrigerated service Open Fish mechandiser

Shipping Damage

All equipment should be thoroughly examined for shipping

damage before and during unloading.

This equipment has been carefully inspected at our factory

and the carrier has assumed responsibility for safe arrival.

If damaged, either apparent or concealed, claim must be

made to the carrier.

Apparent Loss or Damage

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

the freight bill or express receipt and signed by the carrier’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 material. If

a shortage should exist and is found to be the responsibility of

Hussmann Chino, notify Hussmann Chino. If such a shortage

involves the carrier, 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

has been recorded in Hussmann’s fi les for warranty and

replacement 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.

This equipment is to be installed

to comply with the applicable

NEC, Federal, State , and Local

Plumbing and Construction

Code ha ving jurisdiction.ATTENTIONINSTALLER

Replacing Fluorescent Lamps .............................................................................. 36Evaporator Fans ................................................................................................... 36Copper Coils ......................................................................................................... 36Tips and Troubleshooting ..................................................................................... 36Stainless Steel Cleaning and Care ....................................................................... 36

Electrical Wiring Diagrams .............................................................. 37Wiring Diagrams ............................................................................... 38Appendices ....................................................................................... 44

Appendix A. - Temperature Guidelines - Refrigerated .......................................... 44Appendix B. - Application Recommendations - Refrigerated ................................ 44Appendix C. - Field Recommendations - Refrigerated ......................................... 44Appendix D. - Recommendations to User - Refrigerated ..................................... 45

3

Cut and Plan Views

DSFOutside Alcove

48" 48"

48"

24"

24"

24"

48"

28'-9"

8'-

4"

Fr ont of Lineup

19"

34"34"

34" 34"

19"

19"

19"

DSFInside Alcove

48" 48"

48"

24"

24"

24"

48"

22'-9"

8'-

9"

Fr ont of Lineup

DSF Center DisplayDeeper Display

Scale = 1/2"

40 1/4"

55 7/8"

13 5/8"2"

5"

8"

OptionalScale Platform

OptionalLedge Lights

54

1/4

"

45

1/2

"

14

5/8

"

45 3 /4"

Optional P an Depth

Load Line

20

1/4

"

load line

DSF InletNarrow Depth

Scale = 1/2"

Optional Fold-upService Step

8"

5"

14

5/8

"3

93/4

"

20 1/4"35 7/8"

20

1/4

"

54

1/4

"

13 5/8" 2"

OptionalLedge Light

60"

HealthDepartmentSneeze GuardGuidelines

55

5/8

"

31

3/4

"

20

1/2

"

23

1/4

"

13 5/8"

41 5/8"

45

1/2

"

32"

DSFMDeep Service Fish Case - Medium Width

Scale = 1/2"

OptionalLedge Light

27 3/4" 2"

41

5/8

"

8' (Variable Lengths)

DSFMPlan

Scale = 1/4"

Water Valve &Access Panel

FRONT OF CASE

DRAIN ELEC. &MECH.

DROP AREA

44" X 21"OPEN FOR MECHANICAL

44" X 21"OPEN FOR MECHANICAL

21 5/8

39 3/4

53 1/8

35 7/8

7 1/2 26 3/4 1 5/8

28 3/4

STRAIGHT GLASSSwing Out

LED LIGHTS

7 7/8

17 5/8

18 5/8

24 1/25 3/8

DSFN

Deep Service Fish Case - Narrow Width

4

Installation

LocationThe 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.

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.

Uncrating the Stand (If Provided; Crating is Optional)Place the fi xture 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 fi xture can now be lifted off the crate skid. Lift only at base of stand!

When crating is not provided, lift at one end panel using forklift and place a dolly under that end panel such that end panel rests in the middle of the dolly. Repeat the same procedure at the other end panel. Once the fi xture is on dollies, move it carefully out of the truck. This is a recommendation only. Unloading the fi xture following safe procedures is the responsibility of the company unloading and installing these fi xtures.

Exterior LoadingThese 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 fi xture.

Setting and JoiningThe sectional construction of these models enable them to be joined in line to give the effect of one continuous display. A joint trim kit is supplied with each joint.

• DSFI/N glass is shipped loose to job site due to tip hazard.

• Cases must be set and joined prior to installation of front glass.

• High risk of injury if glass is installed prior to finalizing installation.

• Case front tipping hazard if warning not adhered to.

5

LevelingIMPORTANT! 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, GLASS ALIGNMENT, AND OPERATION OF THE HINGES SUPPORTING THE GLASS. LEVELING THE CASE CORRECTLY WILL SOLVE MOST HINGE OPERATION PROBLEMS.

NOTE: A. To avoid removing concrete fl ooring, begin lineup

leveling from the highest point of the store fl oor.

B. When wedges are involved in a lineup, set them fi rst.

All cases were leveled and joined prior to shipment to insure the closest possible fi t when cases are joined in the fi eld. 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 fl oor where cases are to be set. Determine the highest point of the fl oor; cases will be set off this point.

2. Set fi rst case, and adjust legs over the highest part of the fl oor so that case is level. Prevent damage - case must be raised under leg or by use of 2x6 or 2x4 leg brace. Remove side and back leg braces after case is set.

3. Set second case as close as possible to the fi rst case and level case to the fi rst using the instructions in step one. The fronts of the cases should be in alignment. Caution: do not use connecting bolts to pull sections together.

4. Apply a thick bead of 2-part epoxy to adjoining end panels as illustrated in the following diagram, especially around bulkhead cutouts and screw holes. Apply liberal bead of 2-part epoxy between cases along bulkhead and up the rear discharge (grey silicone). Do not use Permagum because this does not allow cases to draw up tight, and therefore leaves gaps at the joint.

DSF 4 &5Deeper Depth

2-part epoxy

Silicone

DSF 2 &3Narrow Depth

5. Bolt* sections together. Typical bolt locations are

illustrated below.

6. Attach bulkhead caps* with 2-part epoxy*.

7. Slide PVC collar* (23/8-3”) through bulk head at the

humidity system plumbing cut outs. Secure the collar

with 2-part epoxy. Seal joint with 2-part epoxy*.

Fill collar by encapsulating piping with expanding

urethane foam*.

Proper case joint sealing is

extremely important to

prevent water leaks.

ATTENTIONINSTALLER

8. Connect applicable electrical, refrigeration, water,

and drain lines. See respective chapters for more

detailed instructions.

9. After cases have been leveled and refrigeration,

electrical, and waste piping work completed, install

the splashguards. (see instructions in the “Finishing

Touches” section of this booklet).

Note: Seal the unit to the fl oor with an NSF Listed caulk or

equivalent

Corner Wedges

Corner wedges are attached via front and rear camlocks.

Use a 7mm allen wrench to turn the locks. Do not

overtighten! Join the top by using a joint bracket (included

in joint kit) with 3/8” bolts.

Joint Trim

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.

Installation (Cont'd)

6


Scale Stand Installation Instructions

1.- Set Scale Stand to desire location

2.- Drill holes and screw in place

(with screws provided – Hex Tek S/S

10-16 X ½”)Note: Use hole pattern

7


Wrapping Boards Installation Instructions

Step 1: Measure 6 inches from wrapping board end.Step 2: Measure 10 inches from top of the case.

Note: Line up 6 inch mark with 10 inch mark.

Step 3: Use bracket center hole to align with cross mark.

Note: Use pencil/marker to mark hole pattern.HOLE PATTERN

Step 4: Drill holes (7/32”)

Screws # 14 X 1”

Step 5: Install bracket with screws (provided)

Note: Repeat Steps 1 Thru 5 for Second Bracket Installation.

8


Step 6: Install upper

support bracket

Step 7: mount wrap board on top of bracket using a ¼”

spacer to have a gap between rear wall and board. Step 8: screw bracket into wrap board

(screws provided -#8 X 1 ¼”)

Installation Complete

9


Bumper Installation Instructions

Step 1: Make sure the aluminum channel and end caps

are installed.

Step 2: Use silicone lubricant to help the

bumper slide into the channel.

Step 3: Starting on one end: while inserting the bumper,

push it up against the end cap to prevent

the bumper from shrinking after installation

(when it gets cold).

Step 4: As you insert the bumper into the channel with

one hand, pull the bumper toward you with

the other to open the inside lips. Slowly

apply pressure by rolling the bumper into

the track.

10


DSF End Wing Assembly Instructions

Parts and Components List

Part Total Quantity Description Sheet Number

Wing

1H12007300 2 Curved Plex Wing 10

OR

1H16223300 2 Curved Plex Wing, 54" FLAT TOP 10

OR

1H12008300 2 Straight Plex Wing 10

Weldments

Left Wing Channel

Weldment

1 Female Hinges + Wing Channel 10

Right Wing Channel

Weldment

1

Left Hinge Weldment 2 Male Hinge + Plex Holder 10

Right Hinge Weldment 2

Bumper

Boston NE 50 End Cap 4 Bumper End Cap 11

Boston NE 50 Section 2 Bumper 11

Bumper Channel 2 Bumper Channel (Length = 3.75") 11

Post 025880 2 Plex Spacer Tube (1 Per Wing) 11

Fasteners

175-01-0369 10 Binding Post Cap 1/2" 11

300-03-0610 8 Phillips Stainless Screw 8-32 x 1/2" 11

300-03-0641 6 Phillips Stainless Screw 10-24 x 1" 11

300-03-0620 2 Phillips Stainless Screw 8-32 x 1" 11

11


1H12007300x 2

Curved Glass Model

1H12008300

Straight Glass Modelx 2

Front of CaseRear of Case

1H16223300

Curved Glass Model, 54" FLAT TOPx 2

This part is used when health codesrequire a horizontal end shield at 54"

from the ground.

Left Hinge Weldment x 2 Right Hinge Weldment x 2

Left Wing Channel Weldment x 1

Right Wing Channel Weldment x 1

12


Plexiglas Spacer Bumper Components

025880 x 2

50 Series Bumper

Length = 3"x 2

50 Series End Cap x 4

.875

.750

175-01-5002

3 3/4" Lengthx 2

3.750

.500

300-03-0620

8-32 x 1"x 2

300-03-0610x 8

8-32 x 1/2"

Machine Screws

Binding PostWood Screw

.500175-01-0369

1/2" Postx 10

1.000

300-03-0641x 6

10-24 x 1"

1.000

.188

13


Channel Weldment Assembly

(Left Wing Channel Shown)

1) Refer to the critical measurements section of the instructions for reference dimensions. (Page 16)

2) Check Position

• Hinges over outer side of end panel

• Holes on outer side of end panel

• Be Sure the left weldment is installed on left end

2) Place channel on end panel to the recommended specifi cation

3) Use a rubber hammer to work channel over T- molding

• Trim the T-molding if necessary

4) When recommended and/or optimal position is found, use the wood screws to secure channel to the end panel

Note: The Optimal Position will be within the recommended range

Note: It may be necessary to adjust the Wing Channel Weldment to optimize the fi t and position.

Do not fasten Channel until this step is complete.

Left Wing Channel Weldment

Hinges are welded at LowerHash Marks on Channel

300-03-0641 x 3

14


Place Hinges

(Left Wing Assembly Shown)

Outer side of DSFCase

Inner side of DSF Case

Assemble Right Wing in a Mirrored Configuration

RIGHT HINGE WELDMENT

LEFT HINGE WELDMENT

NOTES:

1) Pins will face in opposite directions, away from the center of the channel.

2) One "Left" and one "Right" Hinge weldment is required for each wing, regardless of which side is being installed.

3) Use tape to hold the upper hinge so that the plex wing can be installed in the next step.

15


End Wing Attachment

(Left Wing Shown)

Outer side ofDSF Case

Inner side ofDSF Case

175-01-0369 x 4

300-03-0610 x 4

1) Place the plex wing into channels on the hinges.

2) Align all 4 holes on the wing with respective holes on hinges.

3) Securely fasten the binding posts. All binding posts are installed on the inner side.

Plex Post Installation

025880175-01-0369

300-03-0620

Outer side ofDSF Case

Inner side ofDSF Case

Assemble Right Wing in a Mirrored Configuration

16


Bumper Installation

1) Locate the Bumper as Indicated Below

2) Mark this Location

3) Positiion Bumper Channel on End

• Install Both End caps on Aluminum Channel

4) Use 300-03-0641 x 4 to Fasten to End Panel

5) Press Bumper over Exposed Screws and Ends Caps

With wing folded down,Locate the Bumper so thatthe Lowest Edge of the EndWing will not Crash

27.438

26.375

Operation Notes

• Always place both wings in the Down position before attempting to open and/or close the front glass.

• Securely close the front glass, then close side wings.

• Use care when placing wings in the Down position.

• The bumpers offer a reasonable amount of protection from impact, but will not endure excessive abuse.

• The wing is designed to accept pressure from the weight of the glass.

• Be sure that the glass seats properly on the Plexiglas stops to prevent the wings from falling over.

• Fine Tuning and adjustment of the Front Glass may be necessary to fi t glass profi le.

Front Glass can be adjusted per the recommendations on the following pages. Professional installation and

adjustment is recommended.

17


Critical Dimensions and Measurements

C

A

BF

G

D

E

CALLOUT DESCRIPTION MODEL VALUE (Inches)

A Normal Distance from the ground to the bottom of

the hardware (Sampled at the ends)

27-1/4 ~ 27-3/8

B Overall Hardware depth (Hardware fully closed) 3-5/16 ~ 3-7/16

C Overall Distance from the ground to the highest

point on glass (Wings Up)

54-3/8 ~ 54-1/2

D Normal Distance from Wing Channel to highest

point on glass (Wings Down)

14-3/8 ~ 14-7/16

E Distance from the back of the end panel to the

fi rst hole in the Wing Channel

8 ~ 8-1/16

F Distance from the front corner of the end wing to

the center of the glass stop

28 ~ 28-1/8

G Distance from the outside edge of the plex wing

to the center hold of the glass stop

5/8 ~ 11/16

18


DSF Hardware Notes

If NEM hardware is replaced or needs adjustment. Be sure that the following notes are followed.

1) NEM glass hardware must be attached to front of merchandiser with 1/4"- 20 taper head machine screws

2) Loctite 242 thread locker must be applied to the threads of all screws used to attach the glass hardware to the

merchandiser.

Installing and Adjusting DSF Glass

• Glass is Heavy and can cause serious injury.

• Professional installation recommended.

• Have an assistant hold glass while adjusting

glass and/or hardware to prevent breakage!

STEP 1:

PULL OUT HARDWARE ARM TO OUTER MOST POSITION

STEP 2:

LOOSEN ALL CLAMP BOLTS EVENLY UNTIL GLASS IS LOOSE

STEP 3:

PULL GLASS FROM CLAMP

19


STEP 4:

ATTACH SHIM TO GASKET IN DESIREDPOSITION USING CLEAR 3/8" DOUBLESIDED TAPE

PLACE SHIMHERE TO ROTATEGLASS UPWARD

STEP 5:

REPLACE SHIMMEDGLASS AND TIGHTENALL CLAMP SCREWSEVENLY AND SECURELY

CASEINTERIOR

STEP 6:

CHECK GLASS HEIGHTAGAINST SPECIFICATIONS(PAGE 13).

REPEAT SHIM PROCEDURE IF MEASURED HEIGHT IS NOT WITHIN SPECIFICATIONS

ALTER THE SHIM LOCATION ON THE GASKETTO CHANGE THE DEGREE OF SHIM

PLACE SHIMHERE TO ROTATEGLASS DOWNWARD

NOTE: Place shims along the length of the glass in order to evenly distribute clamping forces.

Glass Stop and End Wing Final Position Notes

End Wings and End panels from the factory should have pre-drilled holes for the plex post and wing channel

respectively.

If a hole has not been pre-drilled into the side plex and end panels, observe the following notes:

1) The glass stop post must be precisely located on the end wing. Refer to dimensions G and H on page 16.

2) The wing channel must be located and mounted precisely on top of the end panel. Refer to dimension F on page 16.

20


Boston Series 2000

NOTE: Flexible top: Over cut vinyl 1/8" for every 4' section for

the fl exible top to ensure a proper fi t.

NOTE: Rigid Top: Do not over cut.

1. Attach the base and end/corner cap to the desired

surface by inserting #8 pan head screws through the

pre-slotted holes in both the end cap and the base.

Insert screws through the two holes of end cap and

tighten.

2a. Flexible Top: Butt end of the vinyl top against

end/corner cap. While applying pressure, bend

back vinyl top so that vinyl legs are positioned within

the base grooves. Roll vinyl top over full length of

base, then tap with rubber mallet to ensure vinyl is

securely locked into the base.

2b. Rigid Top: Snap the Rigid Top over the Rigid Base.

3. If necessary wipe clean with any household cleaning

product.

Helpful Hints:

● For best results, before cutting, install a scrap piece

of base into vinyl top to achieve a clean cut.

● Set the uncoiled flexible vinyl at room temperature

24 hours prior to installation.

● Lubricate the inside of the vinyl with soapy water or

silicone before installing.

● Over cut the flexible vinyl and compression fit.

Adding the additional materials will compensate for

stretching which occurs during installation.

Boston 2000 Eco Series





tighten.








3. If necessary wipe clean with any household

cleaning product.

Helpful Hints:










21


Boston 1000 Series

NOTE: Flexible top: Over cut vinyl 1/8" for every 4' section for

the fl exible top to ensure a proper fi t.

NOTE: Rigid Top: Do not over cut.

Installation





tighten.








3. If necessary wipe clean with any household

cleaning product.

Helpful Hints:










22


Corrigan Retrofi t Instructions

Step 1: Marking and Drilling Pilot Holes

If the existing Misting Channel does not have 1/8" diameter

holes in the location shown, these holes will have to be

marked and drilled.

Option 1:

Mark the two hole locations as specifi ed in the

diagram.

After marking a mark, use a sharp 1/8" diameter drill bit to

create a clean through hole.

23

Step 2: Attach misting nozzle to misting bracket

The spraying end of the nozzle must point toward the end

of the bracket with two holes.

See the diagram below.

Step 3: Attach Nozzle/Bracket assembly to Misting

Channel

The nozzle will protrude into the oblong cutout.

See the diagram below.


Step 4: Final Assembly and Inspection

The nozzle should be positioned as shown. Some fi nal adjustment may be necessary to optimize misting, depending

on case operating conditions.

Make adjustments to angle by manually bending bracket if necessary. This may require the use of hand tools. Use eye

protection at all times.

Note: The nozzle tip should protrude into the cutout by approximately half of the nozzle head length.

24

Plumbing

Waste Outlet and P-TRAPThe waste outlet is located off the center of the case on one side allowing drip piping to be run lengthwise under the

fi xture. The water seal is facory installed. Do not tighten the

water seal where it connects to the drain fi tting. Twisting

the water seal "trap" can cause a water leak in the case's

bottom liner. Do not use thread sealant between ABS drain

fi tting and water seal.

A 1-1/2” P-TRAP and threaded adapter are supplied with each fi xture. The P-TRAP must be installed to prevent air leakage and insect entrance into the fi xture.

NOTE: PVC-DWV solvent cement is recommended. Follow the

manufacturer’s instructions.

Installing Condensate DrainPoorly 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.

2. 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 fl oor 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.

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 fl ood rim of

the fl oor 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 as Armstrong’s Armafl ex.

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 DRAIN AND WATER SEAL ARE FACTORY

INSTALLED. DO NOT USE THREAD SEALANT OR

OVERTIGHTEN THESE PARTS. DO NOT TWIST

WATER SEAL. DAMAGE TO THE DRAIN FITTING

OR WATER SEAL MAY OCCUR

25

Humidification

General Description

One contributor to the spoilage of fresh meats is

dehydration, which causes loss in weight and volume

(shrinkage) and product discoloration. As the refrigeration

system removes heat from the case, it also removes critical

moisture from the air, and any unwrapped products in the

case. The Humidity System replaces the moisture in the

air, in order to compensate for the moisture taken by the

refrigeration system, and disposed of down the drain line.

The system is built into the discharge plenum, and mixes

moisture laden air with refrigerated air before the air is

passed through - and around the product.

The system is constructed almost entirely of PVC pipe,

and uses air that is sub-cooled to approximately the

same temperature as the case. The sub-cooling of air

inhibits the formation of growth found to be a problem

in other humidifi cation systems. Maintenance is almost

unnecessary if you follow a few simple rules:

1. Keep the case clean.

2. Keep the water fi lter clean, and change it every six

to twelve months or sooner, depending on the kind

of water found in your area.

3. Flush the header every six (6) months, by loosening

the connecting “L”, then removing it from the case,

and fl ushing with a hose.

The DSF is capable of maintaining superb product quality

with the installation of the proper controlling devices.

These devices should be set according to the Hussmann’s

specifications. The humidity system should be properly

maintained. Incorrect settings and failure to maintain the

humidity system will result in short product life. Below

are a few guidelines for optimum performance and product

life:

• Set thermostat to cut in at the discharge temperature

designated in the case specifi cations section of the

appropriate installation guide or specifi cation sheet.

Maintain the recommended product temperature for

Deli, Meat, and Fish. DO NOT set temperature too

cold, as this causes product dehydration.

• Temperatures should be achieved by means of a

T-STAT and Suction Solenoid at each case. DO

NOT use EPR valves, Liquid Line Solenoids,

or electronic control devices of any kind. These

controls allow temperature swings that cause

dehydration and excessive energy consumption.

• Set defrost cycles as listed in the Case

Specifi cations Data for your particular case. 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.

• Clean humidity system a minimum of every 90 days

for proper system operation.

• Work and rotate product - not to exceed a four (4)

hour period.

• At night, turn off case lights, and cover unwrapped

product with moistened cheesecloth or fabric towels.

• Keep meat holding box at 32°F.

• Keep meat prep room refrigerated at 55°F.

• Meat Bloom Box (if applicable) should be at 36°F.

• Meat must enter the case at 40°F or below. Product

deteriorates rapidly above 40°F.

• Clean, sanitary conditions are required throughout

the meat holding, prep, and work areas.

• Do not display product directly within the air discharge

• Turn and rotate meat. The blood works down

through the meat over time, which causes the top

surface to discolor and dehydrate. Turn meat 3-4

times per day.

• It is not required to remove product from case

overnight. Turn off case lights, and cover product

with moistened cheesecloth or fabric towel. This

helps slow down product dehydration, by taking

moisture from the cloth and not the product. This is

an old method used by meat shops for many years,

as it extends product life.

• Cold coils remove heat and moisture from the

case and deposit this as frost onto the coil. Thus a

defrost is required to remove this frost. Our humidity

system induces moisture into the case, and helps

slow down the dehydration process. The only other

moisture in the case is that which is in the product.

A single level of meat will dry out faster than a fully

loaded case with 3-4 levels of meat.

• The colder the case, the faster the product loses its

moisture and shelf life. It is very important to maintain

a constant, even, correct, product temperature.

Humidifi cation System Hookups

Remove the raceway panel on the lower back of the case.

The pre-piped water shut-off valve and the water fi lter are

located on the left hand side of the case. The water line

(which is a 1/4” OD copper fi tting) can be connected to

the ball shut-off valve, by means of a compression fi tting

(supplied). The line should be one size larger than the

supply line. The line can then be run from one case to

another from within the raceway(s) using Tee connectors.

Before connecting the water to the humidity system, it is

best to purge the line to fl ush any debris that may clog the

water fi lter. If the water line requires purging after the cases

are hooked together, it is not necessary to check each one.

Simply shut ball valves to each humidity system, remove

the water line from the last case in the fl ow, and purge.

By doing this as a precautionary measure, you may avoid

problems and repeat servicing.

26

Manifold Flush System

General Description

Twice a day for two (2) minutes, a high pressure water

stream will fl ush most residue build-up from the bottom of

the manifold chamber. This is the area that residue builds

and expands from. Frequency of this periodic maintenance

will vary depending on water mineral content and sanitary

conditions.

Automatic Flush System

Electrical components are located within the electrical

raceway. Electrical components in this area are 115V

AC. Step-down transformer is located in wire-way, and is

controlled by pump switch. Water fl ow for fl ush system is

rated at 0.25 GPM at 60PSI water pressure. Flush nozzle

located in the rear of the case.

Basic System Operation:

1. Filtered water is supplied to the 115V solenoid

valve.

2. At a time of day determined by you, the 115V time

clock will energize the solenoid for 2 minutes.

Start Up:

1. Manually move time clock to initiate a fl ush cycle.

2. Observe that fl ush nozzle is spraying down center of

manifold chamber.

3. Set clock to correct time of day.

4. Set trip pins to the “time of day system is to fl ush”

(NOTE: 2 fl ush/day!)

Manual Flush System

Water valve is located on the outside of the case, in the

rear, on the left hand side as viewed from the rear.

Start-up

Turn on the fan circuit. Check to see if the fan for the

humidity system is running. Remove the right hand bottom

pan (when facing the front of the case), then the TXV cover.

The fan is located up against the right hand side of the

case, as viewed from the front, under the fan plenum (see

diagram). View the blade, and make sure the fan rotation

agrees with the air fl ow arrows. Turn on the water, by turning

the ball valve in the direction of the fl ow (OFF is at 90° to

the direction of fl ow).

After a few minutes, check the spray header by sliding the

honeycomb to the left to expose the discharge tube located

on the right hand side of the case (when viewed from the

rear), by lifting the 4’-0” section of honeycomb with both

ends, until the bottom clears. Pull up and set aside. The

spray header will be exposed. Grasp the header and pull

it loose from the 90° “L” until you see the misting nozzle,

which should be spraying. If not, check the following:

1. Make sure the water is feeding the nozzle.

2. Remove the nozzle, and purge the water.

3. Check strainer at entrance to nozzle.

Reinsert the header into the 90° “L”, making sure that the

nozzle is in the center of the pipe when totally inserted,

and the holes in the header are facing the front of the case

at a level angle. The discharge tube can easily be pulled

to service.

Maintenance

• Clean humidity system a minimum of every 90 days


SCOTTDALE NOZZLE225-01-2089A

WATERSUPPLY

SPRAY HEADERRUNS LENGTH

OF CASE

WATER FILTER3 STAGE #00015

225-01-2026

3" AXIAL FAN225-01-20262ND FAN USED

IN 12' CASE

REAR INTERIOR WALL OF CASEVIEWED FROM FRONT

BALL VALVEHAMMON

225-01-2026

1/4" 100 X 1/8FPTSW ADAPTER

1/4" OD X 1/8" FPTSW ADAPTER225-01-3059

1/8" MPT X 1/4" COMPPVC ADAPTER

225-01-30591/4"MPT X 1/4" COMP

PVC ADAPTER225-01-2026

1/4"MPT X 1/4" ODCOMP ADAPTER

225-01-1312

PAN ANDACCESS PANEL

HUMIDITY SYSTEM as viewed from the front.

Note: The axial fans included in the humidity system must be

replaced as a unit.

27

Refrigerant Type

The standard refrigerant will be R-22 unless otherwise

specifi ed on the customer order. Check the serial plate on

the case for information.

Piping

The refrigerant line outlets are located under the case.

Locate fi rst the electrical box, the outlets are then on the

same side of the case but at the opposite end. Insulate

suction lines to prevent condensation drippage.

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

refrigeration legend furnished by the store.

Install P-TRAPS (oil traps) at the base of all suction line

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.

Control Settings

See DSF, DSFM 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. For all

multiplexing, defrost should be time terminated. Defrost

times should be as directed in the DSF, DSFM 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.

Access to TX Valves and 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 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.

Thermostatic Expansion Valve Location

This device is located on the same side as the refrigeration

stub. A balanced port expansion valve model is furnished

as standard equipment, unless otherwise specifi ed 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 fi xture 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.

2. 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. 2 from the temperature measured in step No. 3.

5. The difference is superheat.

6. Set the superheat for 5°F - 7°F.

T-STAT Location

T-STATS are located within the electrical raceway of the 4’

or 5’ main section of the case. In all the cases, the T-STAT

is located on the same side of the case. If you are looking

at the case from the back, it is on the left hand side.

Refrigeration

NOTE: Only one T-stat per lineup.

T-Stat

Center Display

33

Wiring Color Code

CASE MUST BE GROUNDED

NOTE: Refer to label illustrated above that is affi xed to case

to determine the actual confi guration as checked in the

“TYPE INSTALLED” boxes.

Electrical Circuit Identifi cation

Standard lighting for all models will be full length LED 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 fi ve 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)

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.

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

specifi ed. 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.

LED Driver Location

The DSF, DSFM has no lights other than Optional Ledge

lights. The drivers for ledge lights are located in the fi xture

itself.

Electrical

34

Ashrae Color Code

NOTE: All other manufacturers have no standard sensor codes.

Case Control Systems SENSOR COLOR Manufacturer ® > EIL CPC Location Coil Inlet

Color Blue Blue

Part# 225-01-1755 225-01-3255

Coil Outlet Color Red Red Part# 225-01-1757 225-01-3123

Discharge Air Color Green Green

Part# 225-01-1756 225-01-3260

Return Air Color Purple GreenPart# 225-01-1758 225-01-3260

Defrost Term. Color White OrangePart# 225-01-0650 225-01-3254

Liquid Line Color White BluePart# 225-01-0650 225-01-3255

Electrical (Cont'd)

User InformationStocking

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.

2. 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.

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 fl ue 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 fl ow 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.

8. Avoid the use of supplemental fl ood or spot lighting.

Display light intensity has been designed for

maximum visibility and product life at the factory.

The use of higher output LED lamps (H.O. and

V.H.O.), will shorten the shelf life of the product.

9. In the Deli, Meat and Fish cases, completely cover

the product each night with a clean damp cloth or

butcher paper (never use plastic, as it does not

allow for proper circulation). Make sure the cloth or

paper is in direct contact with the product.

10. Turn and rotate the meat fairly often. The blood

which gives the pink color works its way downward

with time.

11. Cold coils remove heat and moisture from the

case and deposit this as frost onto the coil. Thus,

a defrost is required. Our humidity system induces

moisture into the case and helps slow down the

dehydration process. The only other moisture within

the case is that in the product itself. A single level of

meat will dry out faster than a fully loaded case of

3-4 levels of meat.

Important Steps

1. Do not set temperature too cold, as this causes

product dehydration. Product Temperature:

33°-35°F!

Set thermostat to cut in at 28°F discharge air. Meat

holding box: 32°F. Meat prep room: 55°F. Meat

bloom box: 36°F. Process the meat to enter case at

40°F or below. Product deterioration is very rapid

above 40°F.

35

User Information (Cont'd)

2. 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.

3. Product should be worked and rotated on a regular

basis, not to exceed a 4-hour period.

4. At night, turn off case lights and cover the product

with a damp (not wet) cloth similar to cheese cloth

(etc.). This should be washed out in the morning and

kept in a walk-in box during the day - so that it is cool

and moist when covering the product.

5. Discharge air temperature should be approximately

26°F, with between 150-200 FPM air velocity. Do not

display product directly within the air discharge.

6. Clean Humidity system a minimum of every 90 days


Case Cleaning

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.

SHUT OFF 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 signifi cantly

shortening product shelf life.

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.

1. Scrub thoroughly, cleaning all surfaces, with soap

and hot water.

2. Rinse with hot water, but do not fl ood.

3. Apply the sanitizing solution according to the

manufacturer’s directions.

4. Rinse thoroughly.

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.

Never use hot water on cold glass surfaces! It may

shatter and cause serious injury! Allow glass surfaces

to warm fi rst.

CLEANING PRECAUTIONS When cleaning:

• Do not use high pressure water hoses

• Do not introduce water faster then waste outlet can drain

• NEVER INTRODUCE WATER ON SELF CONTAINED UNIT WITH AN EVPORATOR PAN

• NEVER USE A CLEANING OR SANITIZING SOLUTION THAT HAS AN OIL BASE (these will dissolve the butyl sealants) or an AMMONA BASE (this will corrode the copper components of the case)

• TO PRESERVE THE ATTRACTIVE FINISH:

• DO USE WATER AND A MILD DETERGENT FOR THE EXTERIOR ONLY

• DO NOT USE A CHLORANITED CLAENER ON ANY SURFACE

• DO NOT USE ABRASIVES OR STEEL WOOL SCOURING PADS (these will mar the finish)

CAUTION

Non-glare Glass

The high optical clarity of this glass is possible due to

special coatings on the glass surface itself. To preserve this

coating and the optical clarity, keep the glass clean.

Water is the only solution recommended to be used to

clean the non-glare glass. The damage to the glass from

improper, caustic solutions is irreparable.

In addition to cleaning the glass with the recommended

product, there are precautions that should be taken when

working and cleaning the inside of the case.

• When cleaning the inside of the cases, we

recommend that the glass be fully opened and

covered to prevent to prevent solutions from

splashing onto the glass and ruining the coating on

the inside.

Plexiglass and Acrylic Care

Improper cleaning not only accelerates the cleaning cycle

but also degrades the quality of this surface. Normal daily

buffi ng motions can generated 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.

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.

Note: The base channel insert must slide out in order to be

cleaned. A hose can be used for cleaning purposes

of this base insert channel only when no end panel is

provided on the case.

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.

36

Maintenance

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.

Evaporator Fans

The evaporator fans are located at the center front of these

merchandisers directly beneath the display pans.

Should fans or blades need servicing, always replace

fan blades with the raised embossed side of the blade

TOWARD THE MOTOR.

Copper Coils

The copper coils used in Hussmann merchandisers may

be repaired in the fi eld. Materials are available from local

refrigeration wholesalers.

Hussmann recommends using #15 Sil-Fos for repairs.

Tips and Troubleshooting

Before calling for service, check the following:

1. Check electrical power supply to the equipment for

connection.

2. Check fi xture loading. Overstocking case will affect

its proper operation.

3. If frost is collecting on fi xture and/or product, check

that Humidity Control is working properly, and that

no outside doors or windows are open - allowing

moisture to enter store.

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.

Stainless Steel Cleaning and Care

There are three basic things, which can break down your

stainless steel’s passivity layer and allow corrosion.

1. Mechanical Abrasion

Mechanical Abrasion means those things that

will scratch the steels surface. Steel Pads, wire

Brushes, and Scrapers are prime examples.

2. Water

Water comes out of our tap in varying degrees of

hardness. Depending on what part of the country

you live in, you may have hard or soft water. Hard

water may leave spots. Also, when heated, hard

water leaves deposits behind that if left to sit, will

break down the passive layer and rust your stainless

steel. Other deposits from food preparation and

service must be properly removed.

3. Chlorides

Chlorides are found nearly everywhere. They

are in water, food and table salt. One of the worst

perpetrators of chlorides can come from household

and industrial cleaners.

Don’t Despair! Here are a few steps that can help prevent

stainless steel rust.

1. Use the Proper Tools

When cleaning your stainless steel products, take

care to use non-abrasive tools. Soft Clothes and

plastic scouring pads will NOT harm the steel’s

passive layer. Stainless steel pads can also be

used but the scrubbing motion must be in the same

direction of the manufacturer’s polishing marks.

2. Clean With the Polish Lines

Some stainless steels come with visible polishing

lines or “grain”. When visible lines are present, you

should ALWAYS scrub in a motion that is parallel to

them. When the grain cannot be seen, play it safe

and use a soft cloth or plastic scouring pad.

37

Electrical Wiring Diagrams

DSFMDSFM-6 W/LED 6' 3011870

DSFM-18 W/MAIN SWITCH 18' 3011666

DSFN DSFN-16-8I-8I-R 16' 3013400

DSF

DSF-12-3D-6I-3D-R 12' 3013401

DSF-24-4D-6I-4D-6I-4D 2-TIMER SWITCHES 24' 3005959

DSF-24-10I-45O-10-I-R W/MAIN SWITCH 24' 3003378

3. Use Alkaline, Alkaline Chlorinated or

Non-chloride Containing Cleaners

While many traditional cleaners are loaded

with chlorides, the industry is providing an ever

increasing choice of non-chloride cleaners. If you

are not sure of your cleaner’s chloride content

contact your cleaner supplier. If they tell you that

your present cleaner contains chlorides, ask for

an alternative. Also, avoid cleaners containing

quaternary salts as they also can attack stainless

steel & cause pitting and rusting.

4. Treat your Water

Though this is not always practical, softening hard

water can do much to reduce deposits. There

are certain fi lters that can be installed to remove

distasteful and corrosive elements. Salts in a

properly maintained water softener are your friends.

If you are not sure of the proper water treatment, call

a treatment specialist.

5. Keep your Food Equipment Clean

Use alkaline, alkaline chlorinated or non-chlorinated

cleaners at recommended strength. Clean

frequently to avoid build-up of hard, stubborn stains.

If you boil water in your stainless steel equipment,

remember the single most likely cause of damage is

chlorides in the water. Heating cleaners that contain

chlorides has a similar effect.

6. RINSE, RINSE, RINSE

If chlorinated cleaners are used you must rinse,

rinse, rinse and wipe dry immediately. The sooner

you wipe off standing water, especially when sit

contains cleaning agents, the better. After wiping the

equipment down, allow it to air dry for the oxygen

helps maintain the stainless steel’s passivity fi lm.

7. Never Use Hydrochloric Acid (Muriatic Acid) on

Stainless Steel

8. Regularly Restore/Passivate Stainless Steel

Maintenance (Cont'd)

38

HUSSMANN_GDF_1.1SHEETSIZEDMATERIAL - N/A

THIRDANGLE

PROJECTION

UNLESS OTHERWISE SPECIFIED DIMENSIONS ARE IN INCHES.

DRAWN BY -CRAIG BOOREY

APPROVED BY - CRAIG BOOREY

TOLERANCES ARE:DECIMALS .XX u.03, .XXX u.010

ANGLES u 2v

DATE DRAWN - 7-25-16ECN-CAP-0003047

REVIEWED BY -CRAIG BOOREY REF -

3011870

DSFM-6 W/LED

REV ECN DATE REVISION DESCRIPTION REV BY CHKD BY APPR BY

A ECN-CAP-0003047 2016/07/25 RELEASED TO PRODUCTION CB CB CB

REVISION HISTORY

NOTES:CASE MUST BE GROUNDEDWHEN PASSING WIRES THROUGH METAL HOLES A GROMMET MUST BE USED A

SHEET 1 OF 1

CIRCUIT #1

L1

LOADING

2.3120V

EVAP FANS(2) 125-01-0615A0.62A @ 120VAC

BUNDLEBROWN

HUMDITY FAN125-01-2011-H.16A @ 120VAC

BUNDLEBROWN

BLACK#14

WHITE#14

BLACK#14

WHITE#14

M

BLACK#14

WHITE#14

WARMER125-01-0767RAYCHEM10BUT-CR-10W60W .50A@ 120VAC

BUNDLEPURPLE

TX

4

N

31

2

FLUSH SYSTEMSOLENOID225-01-1335

BUNDLELABELEDFLUSHSYSTEM

BLACK#14

WHITE#14

TIME CLOCK8045-00/20125-01-0710

L1 N

CIRCUIT #1

TIPPETTE SWITCH125-01-0311

L1

NG

LOADING120 V

L1L2L3

~~~

15.0

NOTE: CASE MUST BEGROUNDED

CIRCUIT #2

~120 VAC - 1Ø - 50/60 Hz.

DUPLEX125-01-3178

BLK#14

WHT#14

GRN#14

BUNDLEBLACK &WHITEB

LACK#14

WHITE#14

T-STAT225-01-0707

SOLENOID225-01-1332.14A @ 120VAC

M M

OPTIONAL

BUNDLEORANGE

LIGHT SWITCH125-01-0307

WHT#14

BLK#14

CANOPY

LEDDRIVER

LIGHT CIRCUIT0.27A 29.4W @ 120V

RED+

BLUE-

3'LEDLIGHT

3'LEDLIGHT

Wirin

g D

iag

ram

s

39


THIRDANGLE

PROJECTION





ANGLES u 2v



3011666

DIAGRAM-DSFM-18-R



REVISION HISTORY


SHEET 1 OF 1

CIRCUIT #1

L1

LOADING

5.2120V

EVAP FANS(5) 125-01-0615A0.62A @ 120VAC

BUNDLEBROWN

HUMDITY FAN(2) 125-01-2011-H.16A @ 120VAC

BUNDLEBROWN

BLACK#14

WHITE#14

BLACK#14

WHITE#14

M M

BLACK#14

WHITE#14


BUNDLEPURPLE

TX

4

N

31

2



BLACK#14

WHITE#14

TIME CLOCK8045-00/20125-01-0710

L1 N

CIRCUIT #1


L1

NG

LOADING120 V

L1L2L3

~~~

15.0


CIRCUIT #2

~120 VAC - 1Ø - 50/60 Hz.

DUPLEX(4) 125-01-3178

BLK#14

WHT#14

GRN#14

LOADING120 V

L1L2L3

~~~

15.0


CIRCUIT #3

~120 VAC - 1Ø - 50/60 Hz.

DUPLEX(4) 125-01-3178

BLK#14

WHT#14

GRN#14

BUNDLEBLACK &WHITEB

LACK#14

WHITE#14

BLACK#14

WHITE#14

WARMER125-01-0767RAYCHEM10BUT-CR-10W120W 1.00A@ 120VAC

BUNDLEPURPLE

T-STAT225-01-0707

SOLENOID225-01-1332.14A @ 120VAC

M M M M M

FANS FOR 6'

HEATER FOR 6'

OPTIONAL

BUNDLEBLACK &WHITEB

LACK#14

WHITE#14

T-STAT225-01-0707

SOLENOID225-01-1332.14A @ 120VAC

SOLENOID FOR 6'

FAN FOR 6'

HEATER FOR 12'

Wirin

g D

iag

ram

s (C

on

t'd)

40


THIRDANGLE

PROJECTION





ANGLES u 2v



3013400

DIAGRAM-DSFN-16-8I-8I-R



REVISION HISTORY


SHEET 1 OF 1

CIRCUIT #1

L1

LOADING

4.5120V

EVAP FANS(4) 125-01-0615A0.62A @ 120VAC

BUNDLEBROWN


BUNDLEBROWN

BLACK#14

WHITE#14

BLACK#14

WHITE#14

M M

BLACK#14

WHITE#14


BUNDLEPURPLE

TX

4

N

31

2



BLACK#14

WHITE#14

TIME CLOCK8045-00/20125-01-0710

L1 N

CIRCUIT #1


L1

NG

LOADING120 V

L1L2L3

~~~

15.0


CIRCUIT #2

~120 VAC - 1Ø - 50/60 Hz.

DUPLEX(4) 125-01-3178

BLK#14

WHT#14

GRN#14

LOADING120 V

L1L2L3

~~~

15.0


CIRCUIT #3

~120 VAC - 1Ø - 50/60 Hz.

DUPLEX(4) 125-01-3178

BLK#14

WHT#14

GRN#14

BUNDLEBLACK &WHITEB

LACK#14

WHITE#14

BLACK#14

WHITE#14


BUNDLEPURPLE

T-STAT225-01-0707

SOLENOID VALVE.14A @ 120VAC

M M M M

OPTIONAL

BUNDLEBLACK &WHITEB

LACK#14

WHITE#14

T-STAT225-01-0707


Wirin

g D

iag

ram

s (C

on

t'd)

41


THIRDANGLE

PROJECTION





ANGLES u 2v



3013401

DIAGRAM-DSF-12-3D-6I-3D-R



REVISION HISTORY


SHEET 1 OF 1

CIRCUIT #1

L1

LOADING

4.1120V

EVAP FANS(4) 125-01-0615A0.62A @ 120VAC

BUNDLEBROWN


BUNDLEBROWN

BLACK#14

WHITE#14

BLACK#14

WHITE#14

M M

TX

4

N

31

2



BLACK#14

WHITE#14

TIME CLOCK8045-00/20125-01-0710

L1 N

LOADING120 V

L1L2L3

~~~

15.0


CIRCUIT #2

~120 VAC - 1Ø - 50/60 Hz.

DUPLEX(4) 125-01-3178

BLK#14

WHT#14

GRN#14

LOADING120 V

L1L2L3

~~~

15.0


CIRCUIT #3

~120 VAC - 1Ø - 50/60 Hz.

DUPLEX(4) 125-01-3178

BLK#14

WHT#14

GRN#14

BLACK#14

WHITE#14


BUNDLEPURPLE

M M M M

OPTIONAL

BUNDLEBLACK &WHITEB

LACK#14

WHITE#14

T-STAT225-01-0707


M

120V/60/1MCA-3.1AMOP-15.0

120V/60/1MCA-0.34AMOP-15.0

BLACK#14

WHITE#14


BUNDLEPURPLE

120V/60/1MCA-0.70AMOP-15.0

BLACK#14

WHITE#14


BUNDLEPURPLE

120V/60/1MCA-0.34AMOP-15.0

120V/60/1MCA-0.18AMOP-15.0

120V/60/1MCA-0.60AMOP-15.0

Wirin

g D

iag

ram

s (C

on

t'd)

42


THIRDANGLE

PROJECTION





ANGLES u 2v



3005959

DIAGRAM-DSF-24-4D-6N-4D-6N-4D-R



REVISION HISTORY


SHEET 1 OF 2

CIRCUIT #1

L1

LOADING

4.5120V

EVAP FANS(4) 125-01-0615A0.62A @ 120VAC

BUNDLEBROWN BUNDLE

PURPLE

WARMER

125-01-0767

RAYCHEM

10BUT-CR-10W

60W .56A @

120VAC


BUNDLEBROWN

BLACK#14

WHITE#14

BLACK#14

WHITE#14

BLACK#14

WHITE#14

MMM M

M M

M

BLACK#14

WHITE#14

WARMER

125-01-0767

RAYCHEM

10BUT-CR-10W

30W .28A

@ 120VAC

BUNDLE

PURPLE

BLACK#14

WHITE#14

WARMER

125-01-0767

RAYCHEM

10BUT-CR-10W

40W .36A

@ 120VAC

BUNDLE

PURPLE

RELAY TYCOT92P7A22-1200459304001

CAP OFF WIRESLABEL: RELAY OUTPUTWIRESTO CASE CONTROLLER

L1 N

TX

4

N

31

2



BLACK#14

WHITE#14

TIME CLOCK8045-00/20125-01-0710

L1 N

CIRCUIT #1

TIMER SWITCH20 AMP1H77162550

L1

NG

RELAY (NC)MARS 90341125-01-1343

LOADING120 V

L1L2L3

~~~

15.0


CIRCUIT #3

~120 VAC - 1Ø - 50/60 Hz.

DUPLEX(4) 125-01-3178

BLK#14

WHT#14

GRN#14

LOADING120 V

L1L2L3

~~~

15.0


CIRCUIT #4

~120 VAC - 1Ø - 50/60 Hz.

DUPLEX(4) 125-01-3178

BLK#14

WHT#14

GRN#14

2 4

1 2

LIQUID LINESOLENOID125-01-1332

BUNDLEBLACK &WHITEB

LACK#14

WHITE#14

14' SECTION

Wirin

g D

iag

ram

s (C

on

t'd)

43


THIRDANGLE

PROJECTION





ANGLES u 2v



3003378

DIAGRAM-DSF-24-10I-45O-10I-R



REVISION HISTORY


SHEET 1 OF 1

CIRCUIT #1

L1

LOADING

4.9120V

EVAP FANS(5) 125-01-0615A0.62A @ 120VAC

BUNDLEBROWN


BUNDLEBROWN

BLACK#14

WHITE#14

BLACK#14

WHITE#14

M M

BLACK#14

WHITE#14


BUNDLEPURPLE

TX

4

N

31

2



BLACK#14

WHITE#14

TIME CLOCK8045-00/20125-01-0710

L1N

CIRCUIT #1


L1

NG

LOADING120 V

L1L2L3

~~~

15.0


CIRCUIT #2

~120 VAC - 1Ø - 50/60 Hz.

DUPLEX(4) 125-01-3178

BLK#14

WHT#14

GRN#14

LOADING120 V

L1L2L3

~~~

15.0


CIRCUIT #3

~120 VAC - 1Ø - 50/60 Hz.

DUPLEX(4) 125-01-3178

BLK#14

WHT#14

GRN#14

BUNDLEBLACK &WHITEB

LACK#14

WHITE#14

BLACK#14

WHITE#14


BUNDLEPURPLE

T-STAT225-01-0707

SOLENOID225-01-1332.14A @ 120VAC

M M M M M

FANS FOR WEDGE

HEATER FOR WEDGE

OPTIONAL

BUNDLEBLACK &WHITEB

LACK#14

WHITE#14

T-STAT225-01-0707

SOLENOID225-01-1332.14A @ 120VAC

SOLENOID FOR WEDGE

FAN FOR WEDGE

Wirin

g D

iag

ram

s (C

on

t'd)

44

Appendix A. - Temperature Guidelines - Refrigerated

The refrigerators should be operated according to the

manufacturer’s published engineering specifi cations for

entering air temperatures for specifi c 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

Type of RefrigeratorTypical Entering

Air Temperature

I. OPEN DISPLAY

A. Non frozen:

1) Meat 28°F

2) Dairy/Deli 32°F

3) Produce

a. Processed 36°F

b. Unprocessed 45°F

B. Frozen 0°F

C. Ice Cream -5°F

II. CLOSED DISPLAY

A. Non frozen:

1) Meat 34°F

2) Dairy/Deli 34°F

3) Produce

a. Processed 36°F

b. Unprocessed 45°F

B. Frozen 0°F

C. Ice Cream -5°F

Single Deck Multi Deck Service Case Reach-In

I. Open Display Styles II. Closed Display Styles

Appendix B. - Application Recommendations -

Refrigerated

1.0 Temperature performance is critical for controlling

bacteria growth. Therefore, the following

recommendations are included in the standard.

They are based on confi rmed fi eld 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.

1.2 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.

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.

b) Observation of outside infl uences such

as drafts, radiant heating from the ceiling

and from lamps. Such infl uence 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.

e) Recording instruments should be used to

check performance.

Appendix C. - Field Recommendations - Refrigerated

Recommendations for fi eld evaluating the

performance of retail food refrigerators and hot

cases

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 diffi cult.

Readings of return air temperatures will be

variable and results will be inconsistent. The

product temperature alone is not an indicator of

refrigerator 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 fi rst 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.

Appendices

45

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

2°F. The thermometer should be checked for

proper calibration. (It should read 32°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 fi rst enters the

display or storage area, and not more than

1 inch away from the surface and in the

center of the discharge opening.

c) READING - It should fi rst 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:

1. Has the refrigerator been loaded with

warm product?

2. 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

fl ow and mixing with room air?

6. Are spotlights or other high intensity

lighting directed onto the product?

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

airfl ow?

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 72 and

ASHRAE Standard 117?

12. 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 fi ns

clear of dirt, dust, etc.?

19. Is there a shortage of refrigerant?

20. Has the equipment been modifi ed

to use replacements for CFC-12,

CFC-502 or other refrigerant? If so,

have the modifi cations 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 -

Refrigerated

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.

Appendices (Cont'd)

46

1.1 Cleaning of non frozen food equipment

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 defi ned by the manufacturer must

be observed.

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.

d) Care must be taken when cross

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 at least 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.

Appendices (Cont'd)

For further technical information, please log on to http://www.hussmann.com/products/DSF.htm

47

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:

/ChinoAdditional 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

Service Record

Last service date: By:

_______________ __________________________________________________________________________________________________

_______________ __________________________________________________________________________________________________

_______________ __________________________________________________________________________________________________

_______________ __________________________________________________________________________________________________

_______________ __________________________________________________________________________________________________

_______________ __________________________________________________________________________________________________

_______________ __________________________________________________________________________________________________

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