coldline CB36-HC User manual

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
USER MANUAL
CHEF BASE REFRIGERATORS
Model: CB36-HC, CB48-HC, CB52-HC
CB60-HC, CB72-HC
USR Brands, Inc.
Phone: [phone] | www.usrestaurant.com | [email protected]

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
CAUTION FOR SAFETY
1. Leave enough space from the wall to the cabinet and the ceiling; do not be sealed
completely in the back part of the cabinet. Prepare an air vent to the outside.
Caution: It needs more than 20 cm from the cabinet to wall.
2. Please move away all out-package for bottom heat radiation to avoid fire.
3. It’s prohibited to store flammable and volatile chemical, or leading to exploding.
4. Individual single-phase socket must be used. It should be reliably connected to a
grounding wire.
Caution: Do not connect grounding wire to a water or gas pipe.
5. Do not be hard collided or fiercely vibrated when in transportation; it is not larger
than 45°for the inclination of the cabinet.
6. Please refer to the Trouble Shooting references when the unit is facing some
problems. Do no attempt to solve the problem on your own, Please refer to certified
technician only.
DANGER-Risk of fire or explosion. Flammable refrigerant used. Do not use
mechanical devices to defrost refrigerator .Do not puncture refrigerant tubing.
DANGER-Risk of fire or explosion. Flammable refrigerant used. To be repaired
only by trained service personnel. Do not puncture refrigerant tubing.
CAUTION-Risk of fire or explosion. Flammable refrigerant used. Consult repair
manual/owner’s guide before attempting to service this product. All safety
precautions must be followed.
CAUTION-Risk of fire or explosion. Dispose of properly in accordance with federal
or local regulations. Flammable refrigerant used.
CAUTION-Risk of fire or explosion due to puncture of refrigerant tubing; follow
handling instructions carefully. Flammable refrigerant used.
CAUTION-Keep clear of obstruction all ventilation openings in the appliance
enclosure or in the structure for building-in.
CAUTION-servicing shall be done by factory authorized service personnel, so as
to minimize the risk of possible ignition due to incorrect parts or improper service.
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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
SAFETY INFORMATION
ATTENTION
1. This refrigerator must be properly installed and located in accordance with the
installation instructions before it is used.
2. Do not allow children to climb, stand or hang on the shelves in the refrigerator.
They could damage the refrigerator and seriously injure themselves.
3. Unplug the refrigerator before cleaning and making repairs.
4. To minimize shock and fire hazards, be sure not to overload outlet. Please
designate one outlet for your unit.
5. Do not use extension cords.
6. Do not put your hands under the unit when the units is required to be moved.
7. When the unit is not in use for a long period o time, please unplug the unit from the
outlet.
8. After unplugging the unit, wait at least 10 minutes before re-plugging it. Failure to
do so could cause damage to the compressor.
PROPER GROUNDING REQUIRED
To minimize shock and fire hazards, make sure that the unit is properly grounded.
PROHIBITION
1. Do not attempt to remove or repair any component unless instructed by factory.
2. Make sure that the unit is not resting on or against the electrical cord and plug.
3. To minimize personal injury, do not hang on the drawers.
4. Do not store any flammable and explosive gas or liquids inside the unit.
5. Do not attempt to alter or tamper with the electrical cord.
APPLIANCE DISPOSAL
When recycling appliance please make sure that the refrigerants are handled
according to local and national codes, requirements and regulations.
REFRIGERANT DISPOSAL
Your old refrigerator may have a cooling system that uses “Ozone Depleting”
chemicals. If you are throwing away your old refrigerator, make sure the refrigerant is
removed for proper disposal by a qualified service technician. If you intentionally
release any refrigerants, you can be subject to fines and imprisonment under
provisions of the environmental regulations
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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
INSTALLATION/OPERATION
1. If the unit has recently been transported, please let unit stand still for a minimum of
24 hours before plugging it in.
2. Make sure that the unit drops down to desired temperature before loading the unit
with product.
3. Maker sure that there is proper ventilation around the unit in the area where it will
operate.
4. Make sure all accessories are installed (i.e. poly pans, drawers, casters) before
plugging the unit in.
5. Please read through the Operation / Owners Manual in its entirety.
UNCRATING
TOOLS REQUIRED
• Adjustable Wrench
• Phillips Screwdriver
• Level
The following procedure is recommended for uncrating the unit:
1. Remove the outer packaging, (cardboard and bubbles or Styrofoam corners and
clear plastic). Inspect for concealed damage. Again, immediately file a claim with
the freight carrier if there is damage.
2. Move your unit as close to the final location as possible before removing the
wooden skid.
CABINET LOCATION GUIDELINES
1. Install the unit on strong and leveled surfaces
－unit may make unpleasant noises if surface is uneven
－unit may malfunction if surface is uneven
2. Install the unit in an indoor, well-ventilated area
－unit performs more efficiently in a well-ventilated area
－for best performance, please maintain clearance of 3” on the back of the
unit
－outdoor use may cause decreased efficiency and damage to the unit
3. Avoid installation in a high humidity and/or dusty area
－humidity could cause unit to rust and decrease efficiency of the unit
－dust collected on condenser coil will cause unit to malfunction. Clean the
condenser at least once a month with a brush or clean cloth
－malfunction due to dirty condenser will void warranty
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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
4. Select a location away from heat and moisture-generating equipment
－high ambient temperature will cause the compressor to overwork,
leading to higher energy bills and gradual breakdown of the unit.
－malfunction due to high ambient temperature will void warranty
ELECTRIC INSTALLATION & SAFETY
INFORMATION
1. If the supply cord is damaged, it must be replaced by a special cord or assembly
available from the manufacturer or its service agent.
2. Lamps must be replaced by identical lamps only.
ELECTRICAL INSTRUCTIONS
1. Before your new unit is connected to a power supply, check the incoming voltage
with a voltmeter. If anything less than 100% of the rated voltage for operation is
noted, correct immediately.
2. All units are equipped with a service cord, and must be powered at proper
operating voltage at all times. Refer to cabinet data plate for this voltage.
WARNING: Compressor warranties are void if compressor burns out due to low
voltage.
WARNING: Power supply cord ground should not be removed!
WARNING: Do not use electrical appliances inside the food storage
compartments of the appliances unless they are of the type recommended by the
manufacturer.
NOTE: To reference wiring diagram, remove front louvered grill,wiring diagram is
positioned on the inside cabinet wall.
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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
DRAWER REMOVAL & INSTALLATIONREMOVAL
REMOVE DRAWERS
1. Open drawer completely. Roller clips will be in the down position.
2. While holding the sides of the drawer, use your hands to lift side track of
drawer
3. Lift drawer and remove from channel.
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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
INSTALL DRAWERS
1. Lower rear rollers into channel slots.
2. make two side tracks of drawer horizontal, lower front rollers into channel.
3. Make sure drawer tracks are in the right position.
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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
OPERATIONS
STARTUP
1. The compressor is ready to operate. Plug in the cooler.
2. DIGITAL THERMOSTAT are factory-set to give refrigerators an approximate
temperature of 35°F, Allow unit to function several hours, completely cooling
cabinet before changing the control setting. Temperature Control Location and
Settings.
NOTE: Electronic temperature control is located on front of unit
3. Excessive tampering with the control could lead to service difficulties. Should it
ever become necessary to replace temperature control,
NOTE:If the unit is disconnected or shut off, wait five minutes before starting again.
RECOMMENDATION: Before loading product, we recommend you run your unit
empty for two to three days. This allows you to be sure electrical wiring and
installation are correct and no shipping damage has occurred.
MAINTENANCE AND CLEANING
CLEANING THE CONDENSER COIL
Required Tools
Phillips screwdriver
Stiff bristle brush
Adjustable wrench
1. For efficient operation, it is important that the condenser surface be kept free of
dust, dirt, and lint. Condensers accumulate dirt and dust and require cleaning
every 30 days.
2. We recommend cleaning the condenser coil and fins at least once per month.
3. Clean with a commercial condenser coil cleaner, available from any kitchen
equipment retailer. Brush the condenser fins from top to bottom, not side to side.
4. After cleaning, straighten any bent condenser fins with a fin comb.
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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
CLEANING THE FAN BLADE AND MOTOR
If necessary, clean the fan blades and motor with a soft cloth. If it is necessary to
wash the fan blades, cover the fan motor to prevent moisture damage.
CLEANING THE INTERIOR OF UNIT
1. When cleaning the cabinet interior ,use a solvent of warm water and mild soap.
2. Do not use steel wool, caustic soap, abrasive cleaners, or bleach that may
damage the stainless steel surface.
3. Wash door gaskets on a regular basis, preferably weekly. Simply remove door
gasket from the frame of the door, soak in warm water and soap for thirty (30)
minutes, dry with soft cloth, and replace.
4. Check door gaskets for proper seal after they are replaced.
5. Periodically remove the shelves and pilasters from the unit and clean them with
mild soap and warm water. To remove the pilasters, first remove the shelves and
shelf brackets. Then, simply lift the pilaster up and out.
STAINLESS STEEL CARE AND CLEANING
Recommended cleaners for stainless steel
1. Soap, ammonia and detergent medallion applied with a soft cloth or sponge for
routine cleaning.
2. Cameo, Talc, Zud First impression is for stubborn stains and discoloration. Rub in
direction of polish lines.
3. Easy-off and De-Grease It oven aid are excellent for removals on all finishes for
grease-fatty acids, blood and burnt-on foods.
4. Any good commercial detergent can be applied with a sponge or soft cloth to
remove grease and oil.
5. Benefit, Super Sheen, Sheila Shine are good for restoration/passivation.
CAUTION: Do not use any steel wool, abrasive or chlorine-based products to clean
stainless steel surfaces.
Stainless Steel Enemies
There are three basic items that can break down stainless steel’s passivity layer and
allow corrosion to occur.
1. Scratches from wire brushes, metal scrapers and steel pads are just a few
examples of items that can be abrasive to stainless steel’s surface.
2. Deposits left on stainless steel can leave spots. Hard water can leave spots. Hard
water that is heated can leave deposits if left to sit for too long. These deposits can
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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
cause the passive layer to break down and rust stainless steel. All deposits left
from food prep or service should be removed as quickly as possible.
3. Chlorides are present in table salt, food and water. Household and industrial
cleaners are the worst type of chlorides to use.
8 Steps that can help prevent rust on stainless steel
1. Use the correct cleaning tools. Use non-abrasive tools when cleaning your
stainless steel products. The stainless steel’s passive layer will not be harmed by
soft cloths and plastic scouring pads.
2. Clean along the polish lines. Polish lines or grain are visible on some stainless
steel. Always scrub parallel to visible lines. Use a plastic scouring pad or soft cloth
when grain is not visible.
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 unsure of chloride content contact
the cleaner supplier. If present cleaner contains chlorides, ask for an alternative.
Avoid cleaners containing quaternary salts as they can attack stainless steel
causing pitting and rusting.
4. Water treatment. To reduce deposits, use soft water whenever possible.
Installation of certain filters can be an advantage. Contact a treatment specialist
about proper water treatment.
5. Maintain cleanliness of food equipment. Use cleaners at recommended strength
(alkaline, alkaline chlorinated or non-chloride). Avoid buildup of hard stains by
cleaning frequently
6. When using chlorinated cleaners, you must rinse and wipe dry immediately. It is
better to wipe standing cleaning agents and water as soon as possible. All
stainless steel equipment to air dry. Oxygen helps maintain the passivity film on
stainless steel.
7. Hydrochloric acid (muriatic acid) should never be used on stainless steel.
8. Regularly restore/passivate stainless steel.
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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
TROUBLE SHOOTING
Before requesting any service on your unit, please check the following points. Please
note that this guide serves only as a reference for solutions to common problems.
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SYMPTOM
POSSIBLE CAUSE
CORRECTIVE ACTION
Compressor not running.
Fuse blown or circuit
breaker tripped.
Power cord unplugged.
Thermostat set too high.
Cabinet in defrost cycle.
Replace fuse or reset circuit
breaker.
Plug in power cord.
Set thermostat to lower
temperature.
Wait for defrost cycle to
finish.
Condensing unit runs for
long periods of time.
Excessive amount of warn
product placed in cabinet.
Prolonged door opening or
door ajar.
Door gasket(s) not sealing
properly.
Dirty condenser coil.
Evaporator coil iced over.
Allow adequate time for
product to cool down.
Ensure doors are closed
when not in use. Avoid
opening doors for long
periods of time.
Ensure gaskets are snapped
in completely. Remove
gasket and wash with soap
and water. Check condition
of gasket and replace if
necessary.
Clean the condenser coil.
Unplug unit and allow coil to
defrost. Make sure
thermostat is not set too
cold. Ensure that door
gasket(s) are sealing
properly.
Cabinet temperature is too
warm.
Thermostat set too warm.
Set thermostat to lower
temperature.
Re-arrange product to allow
for proper air flow. Make
sure there is at least four
inches of
clearance from evaporator.
Allow adequate time for
product to cool down.
Replace fuse or reset circuit
breaker.
Clean the condenser coil.
Ensure doors are closed
when not in use. Avoid
opening doors for long
periods of time.
(see above)
Blocking air flow.
Excessive amount of warm
product placed in cabinet.
Fuse blown or circuit
breaker tripped.
Dirty condenser coil.
Prolonged door opening or
door ajar.
Evaporator coil iced over.
Cabinet is noisy.
Loose part(s).
Tubing vibration.
Locate and tighten loose
part(s).
Ensure tubing is free from
contact with other tubing or
components.