Hussmann ISM Operating instructions

ISM
CHEESE/DELI ISLAND CASE
P/N IGIC-ISM-0608
INSTALLATION & OPERATION GUIDE
/CHINO
ISM ISLAND CHEESE/DELI CASE REV. 0608
Installation
& Operation
Manual

IGIC-ISM-0608
2
/CHINO
A publication of HUSSMANN®Chino
13770 Ramona Avenue • Chino, California 91710
[phone] FAX
[phone]
[phone]
Keep this booklet with the case at all times for future reference.
General Instructions
Table of Contents
General Instructions.....................................................2
Cut and Plan Views ......................................................3
Installation.....................................................................3
Location ..................................................................................... 3
Uncrating the Stand................................................................... 3
Exterior Loading......................................................................... 3
Leveling ..................................................................................... 3
Bumper Installation Instructions................................................. 4
Plumbing .......................................................................8
Waste Outlet and P-TRAP......................................................... 8
Installing Condensate Drain....................................................... 8
Refrigeration .................................................................8
Refrigerant Type ........................................................................ 8
Refrigeration Lines..................................................................... 8
Control Settings ......................................................................... 8
Access to TX Valves and Drain Lines........................................ 8
Electronic Expansion Valve (Optional)....................................... 8
Thermostatic Expansion Valve Location.................................... 9
Expansion Valve Adjustment ..................................................... 9
Measuring the Operating Superheat.......................................... 9
T-STAT Location ........................................................................ 9
Thermometer Location............................................................... 9
Electrical......................................................................10
Wiring Color Code ................................................................... 10
Electrical Circuit Identication.................................................. 10
Electrical Service Receptacles (When Applicable) .................. 10
Field Wiring and Serial Plate Amperage.................................. 10
Wiring and Serial Plate Amperage........................................... 10
Ballast Location ....................................................................... 10
User Information......................................................... 11
Stocking................................................................................... 11
Case Cleaning ......................................................................... 11
Cleaning Mirrors ...................................................................... 11
Plexiglass and Acrylic Care ..................................................... 11
Cleaning................................................................................... 11
Waxing..................................................................................... 12
Antistatic Coatings................................................................... 12
Maintenance................................................................12
Evaporator Fans ...................................................................... 12
Copper Coils............................................................................ 12
Tips and Troubleshooting ........................................................ 12
Access Panels ......................................................................... 12
Electrical Wiring Diagrams........................................12
Wiring Diagrams ......................................................... 13
Appendices .................................................................15
Appendix A. - Temperature Guidelines .................................... 15
Appendix B. - Application Recommendations.......................... 15
Appendix C. - Field Recommendations ................................... 15
Appendix D. - Recommendations to User ............................... 16
This Booklet Contains Information on:
ISM Refrigerated Mini-Island Display:
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 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 having jurisdiction.

Rev. 0608
3
Cut and Plan Views
40
1
/
4
"
7
3
/
4
"
9
5
/
8
"
28
5
/
8
"
27
3
/
8
"
9
3
/ 4 "
13
1
/
8
"24
1
/
4
"
50
1
/ 2 "
ISM
Refrigerated Self Service Case
Scale = 1/2"
Optional
Body
Style
Optional
Body
Style
Optional
Casters
ISM
Plan View
Scale = 1/2"
31 " Base
48 " Body
50
1
/ 2 " Bumper
24
1
/ 4 " Base
Installation
Location
The 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
Place the 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 xture can now be lifted off the crate
skid. Lift only at base of stand!
Exterior Loading
These 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 xture.
Leveling
IMPORTANT! 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, PLEXIGLASS
ALIGNMENT. LEVELING THE CASE CORRECTLY WILL
SOLVE MOST HINGE OPERATION PROBLEMS.
NOTE: A. To avoid removing concrete ooring, begin lineup
leveling from the highest point of the store oor.
B. When wedges are involved in a lineup, set them rst.
All cases were leveled and joined prior to shipment to
insure the closest possible t when cases are joined in
the 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.

IGIC-ISM-0608
4
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.
1. Check level of oor where cases are to be set.
Determine the highest point of the oor; cases will
be set off this point.
2. Set rst case, and adjust legs over the highest part of
the 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.
It is the contractor’s responsibility to install
case(s) according to local construction and
health codes.
Installation (Cont'd)

Rev. 0608
5
Installation (Cont'd)
Boston Series 2000
NOTE: Flexible top: Over cut vinyl 1/8" for every 4' section for the exible top to ensure a proper 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.

IGIC-ISM-0608
6
Installation (Cont'd)
Boston 2000 Eco Series
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.

Rev. 0608
7
Installation (Cont'd)
Boston 1000 Series
NOTE: Flexible top: Over cut vinyl 1/8" for every 4' section for the exible top to ensure a proper t.
NOTE: Rigid Top: Do not over cut.
Installation
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.

IGIC-ISM-0608
8
Plumbing
Waste Outlet and P-TRAP
The waste outlet is located off the center of the case on
one side allowing drip piping to be run lengthwise under
the xture.
A 1-1/2" P-TRAP and thread adapter are supplied with
each xture. The P-TRAP must be installed to prevent air
leakage and insect entrance into the xture.
NOTE: PVC-DWV solvent cement is recommended. Follow the
manufacturer’s instructions.
Installing Condensate Drain
Poorly 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 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 ood rim of
the 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 Arma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.
Refrigeration
Refrigerant Type
The standard refrigerant will be R-404A or R22 unless
otherwise specied on the customer order. Check the serial
plate on the case for information. Minimum opening for self
contained condenser units - 150 sq. inch up to 1-1/2 hp,
200 sq. inch for over 1-1/hp.
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 ISM technical data sheet for the appropriate settings for
your merchandiser. Maintain these parameters to achieve
near constant product temperatures. Product temperature
should be measured rst thing in the morning, after having
been refrigerated overnight. Defrost times should be as
follows: OFF CYCLE - Defrost times should be as directed
in the ISM technical data sheet. The number of defrosts per
day and 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.

Rev. 0608
9
Thermostatic Expansion Valve Location
This device is located on the same side as the refrigeration
stub. A Sporlan balanced port expansion valve model
is furnished as standard equipment, unless otherwise
speci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 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.
The difference is superheat.
5. Set the superheat for 5°F - 7°F.
T-STAT Location
T-STATS are located within the electrical raceway. Refer
to diagram below.
Tstat & Ballast
ISM
T-Stat Locations
Tstat Location
ISM
Plan View
Thermometer Location
Thermometer is located at the warmest part of the unit
as determined by the factory. This thermometer is factory
installed.
Refrigeration (Cont'd)

IGIC-ISM-0608
10
Wiring Color Code
CASE MUST BE GROUNDED
NOTE: Refer to label afxed to case to determine the actual
conguration as checked in the “TYPE INSTALLED”
boxes.
Electrical Circuit Identication
Standard lighting for all models will be full length uorescent
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 ve amp
maximum load, not for large motors or other high wattage
appliances. It should be wired to a dedicated circuit.
Electrical
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
speci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.
Wiring and Serial Plate Amperage
Field Wiring must be sized for component amperes stamped
on the serial plate. Actual ampere draw may be less than
speci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.
Ballast Location
Ballasts are located within the access panel that runs the
length of the rear of the case.

Rev. 0608
11
User Information
Stocking
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. The load limit is to the top of the inside Plexiglass
product stop or 6" above the deck pan. Air
discharge and return air ue must be
unobstructed at all times to provide proper
refrigeration.
6. Keep the service doors closed (when applicable).
Refrigeration performance will be seriously affected
if left open for a prolonged period of time.
7. Avoid the use of supplemental ood or spot lighting.
Display light intensity has been designed for
maximum visibility and product life at the factory.
The use of higher output uorescent lamps (H.O.
and V.H.O.), will shorten the shelf life of the product.
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.
The discoloration which causes deli items to lose their eye
appeal and drastically shorten their shelf life is caused by
bacteria which will thrive in a deli department.
NOTE: 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.
SHUT OFF FANS DURING CLEANING PROCESS!
They (it) can be unplugged within the case, or shut off case
at the source.
A. Scrub all surfaces thoroughly with any domestic
soap, detergent, or even ammonia based cleaners.
B. Rinse with hot water, but do not ood.
C. Dirt and residue may accumulate in the space between
the back interior wall, bottom and the evaporator coil.
This should be cleaned out using a low pressure water
hose and a bottle brush to loosen up and ush the
debris under the coil into the drain through. ** see the
CLEANING PRECAUTIONS below.
D. Apply the sanitizing solution according to the
manufacturers directions.
E. Rinse thoroughly.
F. Dry completely before resuming operation.
Cleaning Mirrors
Only use a soft cloth and water for cleaning any mirrored
components. Be sure to rinse and/or dry completely.
CLEANING PRECAUTIONS
When cleaning:
• Do not use high pressure water hoses
• Do not introduce water faster than waste outlet can drain
• NEVER ON A SELF CONTAINED UNIT WITH AN EVAPORATOR FAN
• NEVER USE A CLEANING OR SANITIZING SOLUTION THAT HAS AN OIL
BASE (these will dissolve the butyl sealants) or an AMMONIA BASE
(this will corrode the copper componets of the case)
TO PRESERVE THE ATTRACTIVE FINISH:
• DO USE WATER AND A MILD DETERGENT FOR THE EXTERIOR ONLY
• DO NOT USE ABRASIVES OR STEEL WOOL SCOURING PADS
(these will mar the finish)
Never use hot water on cold glass surfaces! It may
shatter and cause serious injury! Allow glass surfaces
to warm rst.
Plexiglass and Acrylic Care
Improper cleaning not only accelerates the cleaning cycle
but also degrades the quality of this surface. Normal daily
buf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
Clean with plenty of nonabrasive soap or detergent and
luke warm water, using the bare hand to feel and dislodge
any caked- on dirt. A soft grit free cloth, sponge or chamois
may be used, but only as a means of carrying the water to
the plastic. Dry with clean damp chamois or clean soft cloth
such as cotton annel. Hard, rough cloths or paper towels
will scratch the acrylic and should not be used.

IGIC-ISM-0608
12
ISM With Power Cord/R404A 4' 1H07120
With Power Cord 4' W5000388
User information (Cont'd)
Waxing
If after removing dirt and grease, the acrylic can be waxed
with a good grade commercial wax. This will improve
the appearance of the surface by lling in most minor
scratches. Wax should be applied in a thin even coat and
brought to a high polish by rubbing lightly with a dry clean
soft cloth, such as a cotton annel. Excessive rubbing may
cause scratching and/or buildup an electrostatic charge
which attracts dust and dirt to the surface. Blotting with a
clean damp cloth is recommended to remove charge.
Antistatic Coatings
For acrylic used indoors, antistatic coatings successfully
prevent the accumulation of an electrostatic charge for
periods of several months - if the surface is not washed
or wiped down with a wet cloth. Between applications of
the antistatic coatings, the parts need only be dusted with
a soft clean cloth to maintain a good appearance. In use,
liquid antistatic coatings should be applied in a very thin
even coat. If beads appear as it is applied, the coat is too
thick and the excess should be removed with another
cloth. Allow the coating to dry, then bring to a high gloss
with a soft cloth.
Maintenance
BEFORE SERVICING
Disconnect both Attachment Plugs to
completely De-energize unit. Failure to
disconnect both plugsmay result in damage
to equipment, serious personal injury!
This includes (but not limited to) Fans,
Heaters,Thermostats and Lights.
Evaporator Fans
The evaporator fans are located in front of the CAD,
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 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 xture loading. Overstocking case will affect
its proper operation.
3. If frost is collecting on xture and/or product, check
that no outside doors or windows are open-allowing
moisture to enter store.
FOR PROMPT SERVICE
When Contacting the Factory for support,
Be sure to have the CASE MODEL and
SERIAL NUMBER Handy. This Information
is on a plate located on the case itself.
Access Panels
All ELECTRICAL and drain access panels are clearly
labeled on the deck of the deli/cheese stand. The access
for condensing units (in the self contained units) is located
on the side of the stand, at the end. Ends of stand are tted
for removal, if condensing unit has to be taken out.
Electrical Wiring Diagrams

Rev. 0608
13
Wiring Diagrams
DATE:
PROJECT TITLE: DRAWING #:
DRAWN BY:
PRODUCTION ORDER #: DRAWING TITLE:
DATE:
Hussmann Corporation, Int'l. 13770 Ramona Avenue Chino, CA. 91710
(909)-590-4910 Lic.#: 644406
REVISIONS:
#: DESCRIPTION: CHECKED BY:
BY:
FILE LOCATION:
JESSE RIOS
PAGE OF
?
11
B Made drawing corrections 12/21/07 JR
12/20/07 ISM-4-ROUND-SC R404A 1H07120
ISM-4-ROUND-SC WITH POWER CORD
EVAPORATOR FANS (2) 00001212
12W .14A @ 120VAC EMB-PAPST 9906
TERMINAL
BLOCK 125-01-0295
BIRMINGHAM™
860112
600W 5.0A @ ~ 120 VAC 00007274
PRESSURE SAFETY
POWER
SWITCH 125-01-0271
L1 N G
NEMA 5-15P
POWER CORD 14/3
SAFETY
SWITCH
FLOAT SWITCH
M
M
CONDENSING UNIT - COPELAND®
M4FH-0025-IAA-212
RLA= 8.0A 816W MCC= 11.2A
LRA= 34.6A
225-03-7507
CONDENSING UNIT
C
R
L1 N
***
OMNI STAT PN 952896-120VAC
POWER
SUPPLY
115Vac
PROD.
TEMP.
AIR
TEMP.
91
23
4
5
678
DEFROST TIMER
OMNI-STAT 120V - 50/60 Hz. 125-01-2303
M
CONDENSER FAN
CIRCUIT #1
NOTE: CASE MUST
BE GROUNDED
13.3
L1
120 V
LOADING

IGIC-ISM-0608
14
DATE:
PROJECT TITLE: DWG #:DRAWN BY:
PRODUCTION ORDER #: DRAWING TITLE:
DATE:
REVISIONS:
:YBDEKCE
H
C:NOITPIRCSED:# BY:
FILE LOCATION:
DENNY QUAN
---
PAGE OF
HUSSMANN CORPORATION
13770 RAMONA AVENUE CHINO, CA.91710
[phone] LIC.#: 644406
1 2
31 1
01/07/05
T:\WIRESCHEMATICS\NEW-WIRING
ISM-4-ROUND-SC W5000388
ISM-4-ROUND-SC WITH POWER CORD
######
EVAPORATOR FANS
(2) 00001212 EMB-PAPST 9906
M M
TERMINAL
BLOCK 125-01-0295
BRIMHAM™
860112
600W @ ~ 115 VAC 00007274
PRESSURE SAFETY
DEFROST TIMER
PARAGON ERC-2
120~240V - 50/60 Hz. 125-01-0722
POWER SWITCH
125-01-0271
ZONEEVAP.
DEF.
COMM.
COMP.
ALARM
FAN
H4 H2
H3
H1
ZONE SENSOR
EVAP. SENSOR
ERC-2 DISPLAY UNIT
COPELAND CONDENSING UNIT MCFH-0027-IAA-201
225-03-0210
115V 9 AMP
CONDENSER FAN WIRES
PRESSURE SAFETY
L1 L2 L3 N G
NEMA 5-15P POWER CORD
14/3
SAFETY
SWITCH
FLOAT SWITCH
CIRCUIT #1
NOTE: CASE MUST
BE GROUNDED
#.#
#.#
#.#
14.4
0.0
#.#
L1
L2
L3
115 V
LOADING
Wiring Diagrams (Cont'd)

Rev. 0608
15
Appendices
Appendix A. - Temperature Guidelines
The refrigerators should be operated according to the
manufacturer’s published engineering specifications
for entering air temperatures for specific 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 Refrigerator Typical 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
1.0 Temperature performance is critical for controlling
bacteria growth. Therefore, the following
recommendations are included in the standard.
They are based on conrmed 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 inuences such
as drafts, radiant heating from the ceiling
and from lamps. Such in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
Recommendations for 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 dif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 2005 temperature for potentially hazardous food
will be the rst indication that an evaluation should
be performed. It is expected that all refrigerators will
keep food at the FDA Food Code 2005 temperature for
potentially hazardous food.

IGIC-ISM-0608
16
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 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 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
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
air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 ns
clear of dirt, dust, etc.?
19.Is there a shortage of refrigerant?
20. Has the equipment been modied
to use replacements for CFC-12,
CFC-502 or other refrigerant? If so,
have the modi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
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)

Rev. 0608
17
Appendices (Cont'd)
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 de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.
For further technical information, please log on to http://www.hussmann.com

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:
/Chino
Additional copies of this publication may be obtained by contacting:
Hussmann® Chino
13770 Ramona Avenue • Chino, California 91710
[phone] FAX
[phone]
[phone]
Service Record
Last service date: By:
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IGIC-ISM-0608