BKI HSS Series User manual

Series: HSS
Service Manual
Multi- Shelf
Merchandiser Series

CS-TM-003.01 Revised 10/01/18
BKI LIMITED WARRANTY
2812 Grandview Drive • Simpsonville, SC 29680 • USA
[phone] • Toll Free: [phone] • Fax: [phone]
WHAT IS COVERED This warranty covers defects in material and workmanship under normal use, and applies only to the original
purchaser providing that:
9 The equipment has not been accidentally or intentionally damaged, altered or misused;
9 The equipment is properly installed, adjusted, operated and maintained in accordance with national and
local codes, and in accordance with the installation and operating instructions provided with this product.
9 The serial number rating plate affixed to the equipment has not been defaced or removed.
WHO IS COVEREDThis warranty is extended to the original purchaser and applies only to equipment purchased for use
in the U.S.A.
COVERAGE PERIOD 9 Warranty claims must be received in writing by BKI within one (1) year from date of installation or within
one (1) year and three (3) months from data of shipment from the factory, whichever comes first.
9 COB Models: One (1) Year limited parts and labor.
9 COM Models: Two (2) Year limited parts and labor. COM convection ovens also have a two (2) year door warranty.
9 CO1 Models: Two (2) Year limited parts and labor. Five (5) Year limited door warranty.
9 BevLes Products: Two (2) Year limited parts and labor.
9 Warranty period begins the date of dealer invoice to customer or ninety (90) days after shipment date from
BKI, whichever comes first.
WARRANTY COVERAGE This warranty covers on-site labor, parts and reasonable travel time and travel e xpenses of
the authorized service representative up to (100) miles round trip and (2) hours travel time
and performed during regular, weekday business hours .
EXCEPTIONS Any exceptions must be pre-approved in advance and in writing by BKI. The extended door warranty on
convection ovens years 3 through 5 is a parts only warranty and does not include labor, travel, mileage or
any other charges.
EXCLUSIONS 9 Negligence or acts of God,
9 Thermostat calibrations after (30) days from equipment installation date,
9 Air and g as adjustments,
9 Light bulbs,
9 Glass doors and door adjustments,
9 Fuses,
9 Adjustments to burner flames and cleaning of pilot burners,
9 Tightening of screws or fasteners,
9 Failures caused by erratic voltages or gas suppliers,
9 Unauthorized repair by anyone other than a BKI F actory Authorized Service Center,
9 Damage in shipment,
9 Alteration, misuse or improper installation,
9 Thermostats and safety valves with broken capillary tubes,
9 Freight – other than normal UPS charges,
9 Ordinary wear and tear,
9 Failure to follow installation and/or operating instructions,
9 Events beyond control of the company.
INSTALLATION Leveling, as well as proper installation and check out of all new equipment - per appropriate
installation and use materials – is t he responsibility of the dealer or installer, not the manufacturer.
REPLACEMENT PARTS BKI genuine Factory OEM parts receive a (90) day materials warranty effective from the date of
installation by a BKI F actory Authorized Service Center.
Warranty is in lieu of all other warranties, expressed or implied, and all other obligations or liabilities on the manufacturer’s part.
BKI shall in no event be liable for any special, indirect or consequential damages, or in any event for damages in excess of the
purchase price of the unit. The repair or replacement of proven defective parts shall constitute a fulfillment of all obligations
under the terms of this warranty.

CS-TM-003.01 Revised 10/01/18
Table of Contents
Table of Contents ................................................................................................................................................................. 1
Introduction ........................................................................................................................................................................... 2
Shipping Damage ............................................................................................................................................................... 2
Safety Precautions ............................................................................................................................................................. 3
Safety Signs and Messages .......................................................................................................................................... 3
Specific Precautions ...................................................................................................................................................... 3
Safe Work Practices ...................................................................................................................................................... 4
Health And Sanitation Practices .................................................................................................................................... 6
Food Handling ............................................................................................................................................................... 6
Storage Of Raw Meats .................................................................................................................................................. 6
Coding Cooked Foods ................................................................................................................................................... 6
Storage Of Prepared Foods ........................................................................................................................................... 6
Installation ............................................................................................................................................................................. 7
Floor Model ........................................................................................................................................................................ 7
Counter Model .................................................................................................................................................................... 8
Caster Model ...................................................................................................................................................................... 8
Wiring ................................................................................................................................................................................. 8
General Guidelines ........................................................................................................................................................ 8
Guidelines for European Appliances ............................................................................................................................. 8
Operation ............................................................................................................................................................................. 10
Controls and Indicators .................................................................................................................................................... 10
Power Up and Preheating ................................................................................................................................................ 10
Operational Guidelines ..................................................................................................................................................... 11
Unit Shutdown .................................................................................................................................................................. 11
Temperature Adjustment .................................................................................................................................................. 12
Maintenance ........................................................................................................................................................................ 13
Cleaning (Daily) ................................................................................................................................................................ 13
Troubleshooting ............................................................................................................................................................... 14
Parts Lists ........................................................................................................................................................................... 15
Exterior Parts ................................................................................................................................................................... 15
Shelves ............................................................................................................................................................................ 17
Blower / Heater Assembly ................................................................................................................................................ 18
Control Parts .................................................................................................................................................................... 19
Wiring Diagrams ................................................................................................................................................................. 20
Notes.................................................................................................................................................................................... 34

HSS Hot Food Merchandiser Introduction
CS-TM-003.01 Revised 10/01/18
2
Introduction
Your BKI HSS is a multi-deck, self-service hot food merchandiser. It utilizes a gentle hot air convection to maintain
products at a safe temperature for an extended period of time. The temperature of each heated zone can be controlled
independently. The shelves have a marine edge to retain spills and are made of stainless steel for durability and easy
cleaning.
The BKI name and trademark on this unit assures you of the finest in design and engineering -- that it has been built with
care and dedication -- using the best materials available. Attention to the operating instructions regarding proper
installation, operation, and maintenance will result in long lasting dependability to ensure the highest profitable return on
your investment.
PLEASE READ THIS ENTIRE MANUAL BEFORE OPERATING THE UNIT. If you have
any questions, please contact your BKI Distributor. If they are unable to answer your
questions, phone the applicable BKI Technical Services Department:
BKI North America: [phone]
BKI Europe: (44) 0870 9904242
Serious injury, equipment damage or death could result if attempting to install this unit
yourself. Ensure that an authorized BKI service agent install the oven.
Shipping Damage
Inspect all cartons and crates for damage as soon as they arrive. If damage to cartons or crates is found, or if a shortage
is found, note this on the bill of lading (all copies) prior to signing.
If damage is found when the equipment is opened, immediately call the carrier and follow up the call with a written report
indicating concealed damage to your shipment. Ask for an immediate inspection of your concealed damage item.
Packaging material MUST be retained to show the inspector from the carrier.
This equipment is carefully packed or crated at our factory. The carrier has assumed responsibility to delivery it safely. If
damaged, the owners must file claim with the carrier.
Do not place heavy objects on top of the unit or damage could occur. The units
are not structurally designed to support excessive external loading.

HSS Hot Food Merchandiser Introduction
CS-TM-003.01 Revised 10/01/18
3
Safety Precautions
Always follow recommended safety precautions listed in this manual. Below is the safety alert symbol. When you see this
symbol on your equipment, be alert to the potential for personal injury or property damage.
Safety Signs and Messages
The following Safety signs and messages are placed in this manual to provide instructions and identify specific areas
where potential hazards exist and special precautions should be taken. Know and understand the meaning of these
instructions, signs, and messages. Damage to the equipment, death or serious injury to you or other persons may result if
these messages are not followed.
This message indicates an imminently hazardous situation which, if not avoided, will
result in death or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided, could
result in death or serious injury.
This message indicates a potentially hazardous situation, which, if not avoided, may
result in minor or moderate injury. It may also be used to alert against unsafe practices.
This message is used when special information, instructions or identification are required
relating to procedures, equipment, tools, capacities and other special data.
Specific Precautions
California Residents Only. This product can expose you to chemicals including
chromium, and lead which are known to the State of California to cause cancer
and birth defects or other reproductive harm. For more information go to
www.P65Warnings.ca.gov.
Equipotential Ground Plane
When a high current flows through a conductor, differences in potential appear between
the conductor and nearby metallic surfaces near the appliance. As a result, sparks may
be produced between the appliance and surrounding metal surfaces. These sparks
could cause serious injury, damage, or fire.

HSS Hot Food Merchandiser Introduction
CS-TM-003.01 Revised 10/01/18
4
Full Disconnection for IEC / CE Regulations
In accordance with Local and/or National wiring codes, the installer must provide a
means of full disconnection for overvoltage Category III conditions. An IEC approved
cord and plug combination will meet this requirement.
Units not provided with a cord and plug do not meet this requirement. In accordance with
Local and/or National wiring codes, the installer must provide the means of full
disconnection.
Safe Work Practices
Wear Safe Clothing Appropriate To Your Job
Always wear insulated mitts when handling hot products or touching any hot metal
surface. You can buy insulated mitts at your local restaurant equipment supply store
or from your local BKI Distributor.
Always wear non-skid shoes when working around the oven or any other
equipment.
Always wear appropriate personal protection equipment during the cleaning
process to guard against possible injury.
WARNING – DANGEROUS VOLTAGE
This equipment uses high voltage. Serious injury can occur if you or any untrained
or unauthorized person installs, services, or repairs this equipment. Always Use an
Authorized Service agent to Service Your Equipment.
Keep this manual with the Equipment
This manual is an important part of your equipment. Always keep it near for easy
access. If you need to replace this manual, phone the applicable BKI Technical
Services Department:
BKI North America: [phone]
BKI Europe: (44) 0870 9904242

HSS Hot Food Merchandiser Introduction
CS-TM-003.01 Revised 10/01/18
5
Protect Children
Keep children away from this equipment. Children may not understand that this
equipment is dangerous for them and others.
NEVER allow children to play near or operate your equipment.
Keep Safety Labels Clean and in Good Condition
Do not remove or cover any safety labels on your equipment. Keep all safety labels
clean and in good condition. Replace any damaged or missing safety labels. Refer
to the Safety Labels section for illustration and location of safety labels on this unit.
If you need a new safety label, obtain the number of the specific label illustrated on
page 5, then phone the applicable BKI Technical Services Department:
BKI North America: [phone]
BKI Europe: (44) 0870 9904242
Be Prepared for Emergencies
Be prepared for fires, injuries, or other emergencies.
Keep a first aid kit and a fire extinguisher near the equipment. You must use a 40-
pound Type BC fire extinguisher and keep it within 25 feet of your equipment.
Keep emergency numbers for doctors, ambulance services, hospitals, and the fire
department near your telephone.
Know your responsibilities as an Employer
• Make certain your employees know how to operate the equipment.
• Make certain your employees are aware of the safety precautions on the
equipment and in this manual.
• Make certain that you have thoroughly trained your employees about operating
the equipment safely.
• Make certain the equipment is in proper working condition. If you make
unauthorized modifications to the equipment, you will reduce the function and
safety of the equipment.

HSS Hot Food Merchandiser Introduction
CS-TM-003.01 Revised 10/01/18
6
Health and Sanitation Practices
BKI hot food merchandisers are manufactured to comply with health regulations and are tested and certified to NSF and
FSA standards. You must operate the equipment properly, using only quality products and use meat thermometers to
insure meats are thoroughly cooked.
Food Handling
• Wash hands thoroughly in warm, soapy water after handling raw poultry or meats.
• Clean and sanitize all utensils and surfaces that have been in contact with raw products. Clean and sanitize the
meat forks or baskets between cooking.
• Never place cooked meats on the same surfaces used to prepare raw meats, unless the area has been
thoroughly cleaned and sanitized.
Storage of Raw Meats
• Designate an area or shelf strictly for the storage of all raw meats to be used.
• Raw product must always be stored at temperatures below 38° F. (3° C.).
• Never store or mix raw foods above cooked foods, as this is a health hazard. The drippings from raw foods
contaminate cooked or processed foods.
• All chicken and chicken parts to be stored overnight must be thoroughly iced down and refrigerated.
Coding Cooked Foods
All products cooked during the day should be sold the same day.
NOTE: It is not the intent of the rotisserie program to have unsold merchandise at the end of the cooking day. Follow your
company’s procedures for the handling of any leftover product.
Storage of Prepared Foods
• Cold foods should be kept at or below 38° F. (3° C.).
• Hot foods must be maintained to meet local health codes, usually a minimum 145° F. (63° C.).

HSS Hot Food Merchandiser Installation
CS-TM-003.01 Revised 10/01/18
7
END KICK PLATES
FIT BEHIND FRONT
KICK PLATES
RAISE LOWER
BEFORE LEVELING -
SLIDE KICK PLATES,
ENDS FIRST, BETWEEN
BASE FRAME & OUTER
PANELS.
SECURE IN RAISED
POSITION WITH TAPE.
DRILL FRAME 9/64"
TO MATCH HOLES
IN KICK PLATES
SECURE with SCR355
#8x1/2" BLACK SCREWS
SEAL KICK PLATES TO
FLOOR with SILICONE
Installation
Serious injury, equipment damage or death could result if attempting to install this
unit yourself. Ensure that an authorized BKI service agent install the unit.
Move the unit as close as possible to its permanent location before moving it off of the shipping pallet. Make certain there
are no separately packed accessories before discarding packaging material.
Floor Model
Follow the procedure below to level the unit and mount the kick plates.
1. Slide kick plates,
ends first, between
the base frame and
outer panels. Secure
in raised position with
tape. Make sure that
the end kick plates fit
behind the front and
rear kick plates.
2. Using a carpenter’s
level on the lowest
shelf, level the unit by
adjusting the leg
levelers at the
corners of the unit.
Raise the low end of
the unit to level it, do
not lower the high
end. Check for level
side-to-side and front-
to-back.
3. Remove the tape
from the kick plates
and make certain that
the kick plates are
flush to the floor.
4. Drill 9/64” [3.5 mm]
diameter holes in the
base frame to match
the pre-drilled holes
in the kick plates.
5. Attach the kick plates
to the base frame
with the #8x1/2” black
sheet metal screws
provided (SCR355).
6. Seal kick plates to
floor using a silicone-
type sealant (Dow
Corning RTV #732 or
equivalent).
Figure 1. Floor Model – Leveling & Kick Plate Mounting

HSS Hot Food Merchandiser Installation
CS-TM-003.01 Revised 10/01/18
8
Counter Model
Counter mounted units must be mounted on a level surface that can support the weight of the unit and it’s contents. Use a
carpenter’s level to level the unit.
These units are to be sealed to the counter if required by local health codes. Seal the perimeter of the units to the counter
using a silicone-type sealant (Dow Corning RTV #732 or equivalent).
Caster Model
Caster mounted units must be moved to a permanent location and the two swivel casters locked before using.
Do not place heavy objects on top of the unit or damage could occur. The units
are not structurally designed to support excessive external loading.
Wiring
Electrocution, equipment failure or property damage could result if an unlicensed
electrician performs the electrical installation. Ensure that a licensed electrician
perform the electrical installation in accordance with local codes, or in the absence
of local codes, with the National Electrical Code, ANSI NFPA 70-20XX.
This unit, when installed by an authorized BKI service agent, must be wired for use in accordance with all applicable local,
state, and federal codes. For specific electrical requirements and connections refer to the wiring diagram attached to the
unit or provided in the Service Manual.
General Guidelines
• In the absence of local codes refer to the latest edition of one of the following:
• National Electrical Code, ANSI/NFPA 70-20XX (USA) which can be obtained from:
The National Fire Protection Association
Batterymarch Park
Quincy, MA 02269
• I.E.E. Wiring Regulations (Europe)
• Verify that the power supply conforms to the electrical rating listed on the oven data plate.
• Ensure that the appliance is grounded (earthed).
Guidelines for European Appliances
Note: - A method of disconnection from the main supply having a contact separation of least 3mm in all poles must be
incorporated in the fixed wiring.
• It is recommended that an R.C.D. with a 30ma trip and contact rating to suit the appliance current be installed
adjacent to the appliance.
• Type C/ 3 circuit breakers or appropriate rated fuses are recommended for installation at the supply end.
Note: - surge currents are present when this appliance is switched on from cold.
• Industrial plugs and sockets must comply with BS 4343/EN60309 (IEC309.2/CEE17).

HSS Hot Food Merchandiser Installation
CS-TM-003.01 Revised 10/01/18
9
Supply Cable Connection
• It is recommended that the power supply cable shall be an oil resistance sheathed flexible cable to BS 6007 (code
designation HO7 RN-F).
• It is required that the power supply cable connection to the appliance terminal block, the earth conductor is to be
made at least 50mm longer than the length of the live (L) and neutral (N) conductors so that if the supply cable is
strained the earth conductor is the last to become disconnected.
• To gain access to the control panel and mains block connection, remove the 4-side panel securing screws on the
drive side of the oven.
• The mains block is sited toward the bottom right hand side of the control box. Cable entry is provided through the
base of the oven.
• Refer to the mains wiring diagram for correct connection.

HSS Hot Food Merchandiser Operation
CS-TM-003.01 Revised 10/01/18
10
Operation
2
3
Figure 2. Main Power & Light Switches
Controls and Indicators
Item #
Description
Function
1
Main Power Switch
Turns power to the entire unit on or off. When placed in the on position, the
unit heats to the preset temperature. When placed in the off position, power is
removed from the entire unit.
2
Main Power Isolator
Light
This light illuminates to indicate that power is being applied to the unit from the
Main Power Isolator (Circuit Breaker).
3
Light Switch
Turns power to the lights on or off. Operates only when the Main Power
Switch is placed in the on position.
Power Up and Preheating
1. Ensure that the power supply cord is connected to an appropriate power receptacle.
2. Place the Main Power Switch in the ON position.
3. Place the Light Switch in the ON position.
4. Allow the unit to preheat for a minimum of 30 minutes before loading it with product.

HSS Hot Food Merchandiser Operation
CS-TM-003.01 Revised 10/01/18
11
Operational Guidelines
Unit is intended for pre-package food products only.
All food products should be preheated to 70°C (160°F ) minimum before being placed in the unit.
Only use product packaging suitable for the application.
Do not stack product packages on the shelf. Bottom of all product packages must be in contact with shelf service.
Maintain a minimum 50 mm [2 in.] space between the top of the product package and the bottom of the shelf above it.
Measure the internal temperature of the food products hourly with a food thermometer.
Check Federal and State Health and Sanitation Regulations for internal temperature required for holding cooked foods for
sale. Maintaining these temperatures often tends to allow continued cooking of certain products. Therefore, smaller
amounts of bulk foods should be displayed at non-peak periods and the unit refilled as needed.
Foods held for long periods of time are more difficult to maintain at proper temperature. Also, freshness and product
quality diminish if foods are held too long. Most areas of the country have sanitation regulations governing how long foods
can be held. Make certain to check with your local authorities.
Unit Shutdown
1. Remove product from the unit.
2. Place the Main Power Switch in the OFF position.
3. Place the Light Switch in the OFF position.
4. After the unit has cooled down, remove any residue from the shelves and clean the unit thoroughly with mild
soapy solution.
5. Clean and polish glass with a good quality glass cleaner.
DO NOT FLOOD! Use only enough solution the clean surface. Water or solution must
not drip down into base.
Never use ammonia based cleaners, abrasive cleansers or scouring pads.

HSS Hot Food Merchandiser Operation
CS-TM-003.01 Revised 10/01/18
12
70°C / 160°F
80°C / 175°F
90°C / 190°F
REMOVE COVER TO
ACCESS THERMOSTAT
Temperature Adjustment
The temperature of each shelf’s surface is individually controlled via an adjustable thermostat. All of the thermostats are
preset at the factory. It may be necessary to adjust the controls due to the food product type or store ambient conditions.
Remove power from the unit before adjusting the thermostats.
Failure to remove power from this unit may cause severe electrical shock. This unit may
have more than one disconnect switch.
The thermostats for the intermediate shelves are accessed by removing the lamp guard and lamp then the cover on the
face of the wireway below each shelf. The thermostat for the base warmer is accessed by removing the cover on the
lower back of the unit.
Temperature setting is indicated by the three holes in the thermostat mount. Refer to Figure 2 below. Adjust the
temperature setting of each thermostat up or down as required. It is recommended that the temperature setting not be
adjusted more than 5°C (8° F ).
After adjustment verify the temperature settings by monitoring the internal temperature of the food products. The
temperature should be adjusted to the lowest possible setting that will maintain the proper product temperature.
Figure 3. Thermostat Adjustment

HSS Hot Food Merchandiser Maintenance
CS-TM-003.01 Revised 10/01/18
13
Maintenance
Cleaning (Daily)
Cleaning is not only necessary for sanitary reasons, but will increase sales appeal and maximize operating efficiency of
the unit.
Failure to remove power from this unit may cause severe electrical shock. This unit may
have more than one disconnect switch.
Always wear appropriate personal protection equipment during the cleaning process to
guard against possible injury.
Never use ammonia based cleaners, abrasive cleansers or scouring pads. These may
damage the unit’s finish. Use only a mild soap and water solution.
DO NOT USE OVEN CLEANER on this machine. Caustic cleaners can cause damage to
the unit.
DO NOT FLOOD! Use only enough solution the clean surface. Water or solution must
not drip down into base
This appliance is not intended to be cleaned with a water jet. Never steam clean or get
excess water in the interior of the cabinet as this can damage unit.
1. Remove product from the unit.
2. Place the Main Power Switch circuit breaker in the OFF position.
3. Place the Light Switch in the OFF position.
4. After the unit has cooled down, remove any residue from the shelves and clean the unit thoroughly with mild
soapy solution.
5. Apply a soft, damp cloth with soapy water to the polycarbonate shelf risers. NOTE: DO NOT use glass cleaner or
paper towels on the polycarbonate shelf risers as they may scratch the surfaces.
6. Clean and polish glass with a good quality glass cleaner.

HSS Hot Food Merchandiser
CS-TM-003.01 Revised 10/01/18
14
Troubleshooting
Problem
Cause
Possible Solution
Unit will not turn on.
Main Power Isolator Light
is not lit.
Unit power plug disconnected
(where applicable).
Plug unit into mating receptacle.
Problem with building power
supply
Check circuit breaker at building power panel.
If problem persists, contact BKI service agent
for corrective action.
Fuse in power cord plug is blown
(British units only).
Contact BKI service agent for corrective
action.
Unit will not turn on.
Main Power Isolator Light
is lit.
Defective contactor.
Contact BKI service agent for corrective
action.
Defective rocker switch
Contact BKI service agent for corrective
action.
Air curtain is weak or non-
existent.
Block air curtain discharge.
Remove any items blocking the air curtain
discharge. Make certain no signage is
obstructing discharge.
Defective fan(s)
Contact BKI service agent for corrective
action.
A shelf does not maintain
product temperature.
Shelf thermostat setting is too
low.
Contact BKI service agent for corrective
action.
Defective heating element(s).
Contact BKI service agent for corrective
action.
A shelf does not heat to
temperature.
Defective thermostat.
Contact BKI service agent for corrective
action.
Defective heating element(s).
Contact BKI service agent for corrective
action.
A shelf overheats.
Defective thermostat.
Contact BKI service agent for corrective
action.
Lights do not illuminate
when switch is on.
Blown fuse.
Contact BKI service agent for corrective
action.
Defective bulb.
Contact BKI service agent for corrective
action.
Defective ballast.
Contact BKI service agent for corrective
action.

HSS Hot Food Merchandiser Parts Lists
CS-TM-003.01 Revised 10/01/18
15
Parts Lists
Use the information in the section to identify parts. To order parts, call your local BKI sales and service representative.
Before calling, please note the model and serial numbers on the rating tag affixed to the unit.
Exterior Parts
1
2
3
4
6
7
5

HSS Hot Food Merchandiser Parts Lists
CS-TM-003.01 Revised 10/01/18
16
Table 1. Exterior Parts
ITEM#
MODEL#
PART #
QTY
DESCRIPTION
1
HSS-2T
GL0425G
1
LH End Glass, Gray, HSS-2T
GL0424G
1
RH End Glass, Gray, HSS-2T
HSS-3T & 4S
GL0422M
1
LH End Glass, Black, HSS-3T & 4S
GL0422G
LH End Glass, Gray, HSS-3T & 4S
GL0423M
1
RH End Glass, Black, HSS-3T & 4S
GL0423G
RH End Glass, Gray, HSS-3T & 4S
HSS-4T & 5T
GL0420M
1
LH End Glass, Black, HSS-4T & 5T
GL0420G
LH End Glass, Gray, HSS-4T & 5T
GL0421M
1
RH End Glass, Black, HSS-4T & 5T
GL0421G
RH End Glass, Gray, HSS-4T & 5T
2
ALL
BLT248
8
Bolt, ¼”-20 Joint, Black
B0233
8
Bearing, Cylinder
3
HSS4-2T
AN7003700S
1
LH Inner Service Door
AN7003710S
1
RH Outer Service Door
HSS3-3T & 4S
AN7003720S
4
Service Door, Lexan
HSS3-4T & 5T
AN7003730S
4
Service Door, Lexan
HSS4-3T & 4S
AN7003740S
4
Service Door, Lexan
HSS4-4T & 5T
AN7003750S
4
Service Door, Lexan
4
HSS3-3T & 4T
MB70034000
2
Door Track, Set (top & Bottom)
HSS4-3T & 4T
MB70034100
2
Door Track, Set (top & Bottom)
ALL
SCR268
12
Screw, #8 x ½” Flat Head
5
HSS2
R0177
2, 3 or 4
Shelf Riser
HSS3
R0181
2, 3 or 4
Shelf Riser
HSS4
R0178
2, 3 or 4
Shelf Riser
ALL
N0594
2, 3 or 4
Decal, Caution Hot
6
HSS4-2T
FB70005601
1
Front Kick Plate, Bright SSTL
FB70005701
1
Rear Kick Plate, Bright SSTL
HSS2-3T, 4S, 4T & 5T
FB70036451
2
Front & Rear Kick Plate, Black
HSS3-3T, 4S, 4T & 5T
FB70036551
2
Front & Rear Kick Plate, Black
HSS4-3T, 4S, 4T & 5T
FB70036651
2
Front & Rear Kick Plate, Black
7
HSS4-2T
FB67636301
1
Left End Kick Plate, Bright SSTL
FB67636401
1
Right End Kick Plate, Bright SSTL
ALL OTHERS
FB70036351
2
End Kick Plate, Black

HSS Hot Food Merchandiser Parts Lists
CS-TM-003.01 Revised 10/01/18
17
THERMOSTAT ACCESS
TABS ON GUARD
INSERT INTO SLOTS
IN SHELF WIREWAY
1
4
5
2
3
6
7
Shelves
Table 2. Shelf Parts
ITEM#
MODEL#
PART #
QTY
DESCRIPTION
1
HSS2
C0157
1
Heating Element, 300W, 208V
C0158
1
Heating Element, 300W, 230V
HSS3
C0763
1
Heating Element, 450W, 208V
C0762
1
Heating Element, 450W, 230V
HSS4
C0157
2
Heating Element, 300W, 208V
C0158
2
Heating Element, 300W, 230V
2
ALL
T0106
1
Thermostat. 85-230F
TP0040
6”
Foil Tape, 3” Wide
3
ALL
K0049
1
Knob, Thermostat
4
HSS2
FL0047
1
Lamp, Coated Fluorescent, F14T5
HSS3
FL0044
1
Lamp, Coated Fluorescent, F21T5
HSS4
FL0045
1
Lamp, Coated Fluorescent, F28T5
5
ALL
LH0025
2
Lampholder, T5
6
HSS2
WB70003700
1
Shelf Top, HSS2
HSS3
WB70028900
1
Shelf Top, HSS3
HSS4
WB70003800
1
Shelf Top, HSS4
7
HSS2
FB70025103
1
Lamp Guard, Shelf
HSS3
FB70030103
1
Lamp Guard, Shelf
HSS4
FB70025203
1
Lamp Guard, Shelf

HSS Hot Food Merchandiser Parts Lists
CS-TM-003.01 Revised 10/01/18
18
Blower / Heater Assembly
Table 3. Blower / Heater Assembly Parts
ITEM#
MODEL#
PART #
QTY
DESCRIPTION
1
HSS2-3T, 4S, 4T &5T
EN7003680S
1
Fan, 368 mm, 230V, Capacitor Type
HSS3-3T, 4S, 4T &5T
EN7003690S
2
Fan, 306 mm, 230V, Capacitor Type
HSS4-3T, 4S, 4T &5T
EN7003680S
2
Fan, 368 mm, 230V, Capacitor Type
HSS4-2T
EN7003670S
2
Fan, 368mm, 230V, Shaded Pole Type
ALL
SCR004
4
Screw, #8 x 3/8” Philips Head
2
HSS2-3T, 4S, 4T &5T
C0349
1
Heating Element, 2 x 925W, 230V
HSS3-3T, 4S, 4T &5T
C0761
2
Heating Element, 2 x 750W, 230V
HSS4-3T, 4S, 4T &5T
C0349
2
Heating Element, 2 x 925W, 230V
HSS4-2T
C0349
2
Heating Element, 2 x 925W, 230V
ALL
SCR004
2
Screw, #8 x 3/8” Philips Head
3
ALL
T0107
1
Thermostat, 280F, N.O.
ALL
SCR117
2
Screw, #6-32 x 3/8” Phillips Head
ALL
NUT262
2
Nut, #6-32 Lock
4
HSS2-3T, 4S, 4T &5T
FB70017503
1
Upper Duct, Heater
HSS3-3T, 4S, 4T &5T
FB70027703
2
Upper Duct, Heater
HSS4-3T, 4S, 4T &5T
FB70017503
2
Upper Duct, Heater
HSS4-2T
FB70017503
2
Upper Duct, Heater
ALL
NUT286
2
Nut, #10-32 Keps
5
HSS2-3T, 4S, 4T &5T
FB70034218
1
Mount, Blower & Heater
HSS3-3T, 4S, 4T &5T
FB70034318
2
Mount, Blower & Heater
HSS4-3T, 4S, 4T &5T
FB70034218
2
Mount, Blower & Heater
HSS4-2T
FB70034218
2
Mount, Blower & Heater
6
ALL
FB70036009
2
End Flange, Blower
ALL
SCR004
4
Screw, #8 x 3/8” Philips Head
1
2
3
4
5
6