Hussmann Chino RDI-20 Operating instructions

FC - Food Cases
Dry, Refrigerated, or Hot
Food Service Cases Rev.0301
Installation
& Operation
Manual
FC Food Cases
p/n IGFC-FC Food cases-0301
Contains information for the following:
FC-D Having no refrigeration or hot units,
FC-C Cold, FC-H Hot, FC-C combination Hot and Cold
INSTALLATION & OPERATION GUIDE

IGFC-FC FOOD CASES-0301
2
/Chino
A publication of
Hussmann®Chino
13770 RamonaAvenue • Chino,California 91710
[phone] FAX
[phone]
[phone]
Keep this booklet with the case at all times for future reference.
THIS BOOKLET CONTAINS INFORMATION ON:
FCHGriddleCounter:4FootSelf-Service Griddle
Counter.T-5lightsoptional.
SHIPPING DAMAGE
All equipment should be thoroughly examined for ship-
ping damage before and during unloading.
This equipment has been carefully inspected at our fac-
tory and the carrier has assumed responsibility for safe
arrival.Ifdamaged,eitherapparentorconcealed,claimmust
be made to the carrier.
APPARENT LOSS OR DAMAGE
If there is an obvious loss or damage, it must be noted on
thefreightbillor expressreceiptand signedbythecarrier’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 mate-
rial. If a shortage should exist and is found to be the re-
sponsibility of Hussmann Chino,notify Hussmann Chino. If
suchashortage involvesthecarrier,notify the carrierimme-
diately, 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 files for warranty and re-
placement part purposes.All correspondence pertaining
towarrantyorparts orderingmustincludetheserialnum-
ber of each piece of equipment involved,in order to pro-
vide the customer with the correct parts.
The Hussmann warranty is printed on the
inside back page of this guide.
General Instructions
Table of Contents
General Instructions................................................. 2
Cut & PlanViews....................................................... 3
Installation ................................................................. 6
LEVELING.............................................................................................................. 6
Plumbing.................................................................... 7
WASTE OUTLET AND P-TRAP .............................................................................. 7
Refrigeration ............................................................. 8
T-STAT LOCATION.................................................................................................. 8
Electrical .................................................................... 9
WIRING COLOR CODE ......................................................................................... 9
User Information ...................................................... 10
HOT FOOD............................................................................................................ 10
Shutdown.............................................................................................................. 11
COLD FOOD ......................................................................................................... 12
Stocking................................................................................................................ 12
CASE CLEANING.................................................................................................... 12
Maintenance .............................................................. 14
Electrical Data and Schematics............................... 14
TIPS & TROUBLESHOOTING ................................................................................. 14
Appendices ................................................................ 15
APPENDIX A. – Temperature Guidelines............................................................ 15
APPENDIX B. – Application Recommendations.................................................. 15
APPENDIX C. – Field Recommendations -......................................................... 16
APPENDIX D. – Recommendations to user ....................................................... 17

Rev.0301
3
Cut & PlanViews
Optional
Duplex Outlet
Optional Storage Drawer
(w/ Full Extension Drawer Slides)
Adjustable
Shelf
Standards
Rear Storage Doors
Wire Rack
BASIC COUNTER
Due to the Custom nature of these case, the wiring diagrans and loads are appended to each guide.For addi-
tional copies, please contact the factory. Have the unit serial number available.

IGFC-FC FOOD CASES-0301
4
6
1
/2"
Bottom
Discharge
(for Pans)
Fan
Full Pan
12" X 20" X 6"
25
1
/ 8 " Flange ( 23
7
/ 8 " single well)
23
3
/ 4 " cut out ( 22
1
/ 2 " single well)
20 "
13
7
/
8
"
RDI-20
Self-Service – 2-10 wells
Scale = 1"
Top Discharge
(for Open Well)
6
1
/
2
"
Bottom
Discharge
(for Pans)
30 3/4 " cut out ( 29 1/2 " single well)
RDI-27
Self-Service – 2-10 Wells
Scale = 1"
Fan
13 7/8
"
32 1/8 " Flange ( 30 7/8 " single well)
Full Pan
12" X 20" X 6"
1/3rd
pan
27 "
Top D
ischarge
(for Open
Well)
20" PAN
+ 1/3 PAN
14"
16"
BENEATH
COUNTER
RDI 27
Refrigerated Drop-In
Self Service Case
Shown with Optional 2" Tilt
Scale = 1/2"
30 5 / 8 " Cut Out
RDI
BACK TO BACK 20"
Refrigerated Self Service Case
Scale = 3/8"
151/2"
Below
Counter
50" Cut Out
51
1 / 2 " Trim
12X20
PAN
50" Cut Out
RDI BACK TO BACK 20"
Refrigerated Self Service Case
Shown with Optional 2" Tilted Pan
Scale = 3/8"
51 1 / 2 " Trim
15
1
/
2
"
Below
Counter
12X20
PAN
2"Tilt
RDI BOWL OPTION
Self-Service
14"
Fan
6
1
/
2
"
281/2"
RDI-27
2-Well
Scale = 1/4"
Full Pan
(12" x 20")
Third Pan
(6" x 12")
RDI-27
4-Well
Scale = 1/4"
541/8"
415/16"
RDI-27
3-Well
Scale = 1/4"
Three sample modules are shown above. The RDI has been
engineered for lengths from 1-Well up to 11-Wells in one full pan or
one pan &
1
/ 3 rd design.
Cut & PlanViews
Due to the Custom nature of these case, the wiring diagrams and loads are appended to each guide.Loads are
also indicated on the UL label on the rear of the case. For additional copies, please contact the factory. Have the
unit serial number available.
Refrigerated Wells (RDI)
The RDI’s accommodate full 12" x 20" or 12" x 27" stainless steel deli pans and custom bowls for inserts. Due to the non-conductive
(insulating) nature of some materials, caution must be used when using any food containers other than stainless steel.
Consult the container manufacturer before using.
This case accommodates full 12" x 20" or 12" x 27"
stainless steel deli pans and custom bowls for inserts.
Due to the non-conductive (insulating) nature of some
materials, caution must be used when using any food
containers other than stainless steel restaurant pans.
Consult the container manufacturer before using.

Rev.0301
5
Cut & PlanViews
6"
34"
41"
36"
60" Highmouth
18"
2"
20"
43"
Stepped Griddle Top
20"
10"
Griddle Counter
Glass Top
Optional
T-5 Light
43"
48"
Front of Case
18" 8"
18" 4
ELECTRICAL
LOCATION
STUBUP
Griddle Counter
Plan View
38"
38"
FC Soup Counter
34"
6"
Controls
14"
OPTIONAL SNEEZEGUARD
WITH SHOWCASE LIGHT
(4) 11 QUART SOUP WELLS
Mechanical Stubup Area
-Electrical, Drain And Water
DISPENSERS
(2) CUP
38"
Plan View
48"
18"
18" 4"
8"
Black
Background
Front Elevation
34"
48"
Soup Wells, Hot Well and Griddle Tempered Glass Sneezeguard
Controls
Lower Section
Open for
Mechanicals
Self Service Hot Food Bar
shown with Hot Well
14"
34"
287/8"
Heat Lamp
12" x 20" Hot Well

IGFC-FC FOOD CASES-0301
6
Installation
The FC comes in various lengths and should be installed
in a proper and uniform manner. The following guidelines
will help ensure proper installation.
1. Caselocationshouldbenearafloorsinkorwaste
outlet–withelectricalandrefrigeration access –
usuallyunder the case.
2. Allplumbingshouldconformto localcodes.
3. WhentheFCFOODCASE is to be installed in an
existingfixture or in a supplied fixture,the FC
FOODCASEandthenewor existing fixtureshould
beleveledfront to back andsidetoside.
4. Theelectricaljunctionboxis located under the FC
FOODCASEwhichiswherethe electrical is
terminatedbythe manufacturer.Thejunctionbox is
astandard2x4 boxwithknock-outs and cover.
5. Therefrigerationis also stubbed downunderthe
caseforconnection to liquid and suction lines from
theremote FC FOODCASE case.
6. Incaseswheremorethat one FC FOOD CASE are
installed, rundrainsseparatelyto the sink or drain
outlet.
7. For FC FOOD CASE units installed in an existing
table, the lip on the unit should be sealed with a NSF
approved sealant and all phillips screws slots should
besealedwith same .
8. TheFCFOODCASE should be droppedinthe
existingtableorientedwiththedischargeair
blowingfromthefront to the back of the fixture,the
front is identifiable bytheadjustabletopairdis-
chargecontrol pins.
9. Athermostatandsolenoidmountedinthesuction
lineisrecommendedfortemperature controland
defrost.
10.Set defrostper case specs section of this book.
EXTERIOR LOADING
Thesemodelshave not been structurallydesigned to sup-
port excessive external loading. Do not walk on their
tops;This could cause serious personal injury and dam-
age to the fixture.
LEVELING
IMPORTANT! It is imperative thatTHE FC
FOOD CASE and the FIXTURE that the FC
FOOD CASE is installed in,be leveled from
front to back and side to side prior to joining.
A level case is necessary to insure proper
operation,water drainage.
NOTE: A. To avoid removing concrete flooring, begin lineup
leveling from the highest point of the store floor.
B. When wedges are involved in a lineup, set them first.
All cases were leveled and joined prior to shipment to
insure the closest possible fit when cases are joined in the
field.When joining, use a carpenters level and shim legs
accoFC Food Casengly. Case must be raised correctly,
under legs where support is best, to prevent damage to
case.
1. Checkleveloffloorwherecasesare to be set.
Determinethehighestpointofthefloor;cases will
besetoffthispoint.
2. Level and set the first case,carefullyguiding the
electrical,refrigerationanddrainlinesthrough the
parentcase.Case mustberaisedunderlegswhere
support is best to preventdamagetocase.Internal
bracingmayberemovedat this time.
3. Applyliberal bead of case joint sealant (NSFAp-
proved)to cover dotted areashown below.
DO NOT USE PERMAGUM!
Proper case-joint sealing is
extremely important to prevent water leaks!
It is the contractor's responsibility to install
case(s) according to local construction and
health codes.

Rev.0301
7
It is imperative that the cases be
leveled from front to back and
side to side. A level case is
necessary to insure proper
operation of the mechanical
systems. This is especially
important with the DSSB-06
and DSSB-07 before joining
in a line-up!
Plumbing
WASTE OUTLET AND P-TRAP
The waste outlet is located at the left hand end of these
fixtures allowing drip piping to be run under the fixture
lengthwise.
A 1" P-trap and threaded adapter are supplied with each
fixture.The P-trap must be installed to prevent air leakage
and insect entrance into the fixture.
INSTALLING CONDENSATE DRAIN
Poorly or improperly installed condensate drains can se-
riously interfere with the operation of this refrigerator,
andresult incostlymaintenance and productlosses.Please
follow the recommendations listed below when installing
condensate drains to insure a proper installation:
1. Never use pipe forcondensatedrains smaller than
thenominaldiameterofthepipeorP-trapsupplied
withthecase.
2. Whenconnectingcondensatedrains,the P-trap
mustbeusedaspart of the condensate drain to
preventair leakage or insect entrance.Storeplumb-
ingsystemfloordrainsshouldbeatleast14"offthe
centerofthecasetoallowuse of the P-trap pipe
section.Neverusetwowater seals in series in any
oneline.Double P-traps in series will cause a lock
andpreventdraining.
3. Alwaysprovideasmuchdown hill slope (“fall”) as
possible;1/8"perfootis the preferredminimum.
PVCpipe,when used,must besupported to main-
tainthe1/8"pitchandtopreventwarping.
4. Avoidlongrunsofcondensatedrains.Long runs
make it impossible to provide the“fall” necessary for
gooddrainage.
5. Provide a suitable air breakbetweenthe flood rim of
thefloordrainandoutletof condensate drain. 1" is
ideal.
6. Preventcondensate drains fromfreezing:
a. Donotinstallcondensatedrainsincontactwith
non-insulatedsuctionlines.Suctionlinesshould be
insulatedwithanonabsorbentinsulationmaterial
suchasArmstrong’sArmaflex.
b. Wherecondensate drains arelocated in dead air
spaces(between refrigeratorsorbetween a
refrigeratorand a wall),provide means to prevent
freezing.Thewatersealshouldbeinsulatedto
preventcondensation.

IGFC-FC FOOD CASES-0301
8
Refrigeration
REFRIGERANTTYPE
The standard refrigerant will be R-22 unless otherwise
specified on the customer order. Check the serial plate
on the case for information.
PIPING
The refrigerant line outlets are piped through the rear of
the fixture at the left hand end when viewed from the
back.Insulate suction lines to prevent condensation from
dripping.
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 refrig-
eration legend furnished by the store.
Install P-traps (oil traps) at the base of all suction line ver-
tical 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 the “Case Specs” section of this guidebook for the
appropriatesettingsforyourmerchandiser.Maintainthese
parameters to achieve near constant product tempera-
tures.Product temperatureshould be measuredfirst thing
in the morning, after having been refrigerated overnight.
For all multiplexing, defrost should be time terminated.
Loadmaster valves are not recommended. Defrost times
should be as directed in the Case Specification section of
this guide.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.
Evaporator Fans
The evaporator fans are located at the center front of these
merchandisers directly beneath the display pans.
FORACCESSTOTHE FANS:Remove the right hand deck
pan as viewed from the front of the case.
ACCESS TOTXVALVES & 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 EXPANSIONVALVE (OPTIONAL)
A wide variety of electronic expansion valves and case
controllers can be utilized. Please refer to EEV and con-
troller manufacturersinformationsheet. Sensors for elec-
tronic 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 EXPANSIONVALVE LOCATION
This device is located on the same side as the refrigera-
tion stub. A Sporlan balanced port expansion valve model
isfurnishedas standardequipment,unlessotherwisespeci-
fied by customer.
EXPANSIONVALVE ADJUSTMENT
Expansion valves must be adjusted to fully feed the evapo-
rator. Before attempting any adjustments,make sure the
evaporatoriseither clearorvery lightlycovered withfrost,
and that the fixture is within 10°F of its expected operat-
ing temperature.
MEASURINGTHE OPERATING SUPERHEAT
1. Determinethe suctionpressurewithanaccurate
pressuregaugeattheevaporatoroutlet.
2. From a refrigerantpressure temperaturechart,
determinethesaturationtemperature at the
observedsuction pressure.
3. Measure the temperatureofthesuctiongasatthe
thermostaticremote bulb location.
4. Subtractthesaturationtemperatureobtainedinstep
No.2fromthetemperaturemeasuredinstepNo.3.
3. Thedifferenceissuperheat.
5. Setthe superheat for5°F-7°F.
T-STAT LOCATION
T-Stats are located within the electrical raceway. Refer to
diagram below.

Rev.0301
9
Electrical
WIRING COLOR CODE
Hot (Optional)
L1 BLACK
L2 ORANGE
L3 BLUE
NEUTRAL WHITE
NOTE: High Leg Connection
Orange Only
GREEN GROUND
PURPLE ANTI-SWEAT
ORANGE LIGHTS
YELLOW RECEPTACLE
RED / BLACK T-STAT /SOLENOID230V
BLACK / WHITE T-STAT / SOLENOID 115V
BROWN FAN MOTORS
CASE MUST BE GROUNDED
NOTE: Refer to label affixed to case to
determine the actual configuration as checked in
the “TYPE INSTALLED” boxes.
Electrical Circuit Identification
Standard lighting for all models will be full length fluores-
cent 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
five 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)
Thereceptacleslocatedon the exteriorofthe merchan-
diser are intended for scales and lighted displays.They
arenot intended nor suitable forlargemotorsorother
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.
FIELDWIRING & SERIAL PLATEAMPERAGE
FieldWiring must be sized for component amperes
printed on the serial plate.Actual ampere draw may be
less than specified.Field wiring from the refrigeration
control panel to the merchandisers is required for re-
frigeration thermostats.Most component amperes are
listed in the“Case Specs” section,but always check the
serial plate.
BALLAST LOCATION
Ballasts are located within the access panel.

IGFC-FC FOOD CASES-0301
10
User Information
HOT FOOD
HANDLING AND HOT FOOD EQUIPMENT
Eachhotunithasanindividualheaterwithaseparatecon-
trol.These are thermostatically controlled with an indica-
tor light showing when the heater has cycled on and is
heating.The pilot lamp above each control knob indicates
when the well heater is heating.
These units are for short-term holding and display of pre-
cooked hot foods.They are not intended to cool or re-
heat food.The temperature of the food entering the dis-
play should be approximately 160°F when first inserted.
Any attempt to use the hot unit to display large amounts
of food for long periods of time will result in dehydrated,
overcooked and unsafe food.The quality of food will pro-
gressively worsen as the length of time increases.
The deterioration of product quality is a function of time
and temperature.All products are affected even though in
a gravy or other liquid.They may appear to withstand the
temperaturebetter than“dry” foods such as fried chicken
but this is not necessarily true.ALL foods will continue to
be affected by prolonged exposure to elevated tempera-
tures.
The following guidelines are provided only as a general
guideforthe use ofthisequipment.Thelocalhealthagency
for your area can provide specific temperature require-
ments.
Critical attention must be given to the heat controls for
these hot tables.Both the upper and lower heat controls
must be adjusted to achieve proper food temperatures.
Hot foods should be held at a constant temperature of at
least 140°F (60°C) (minimum FDA requirement to pre-
ventspoiling.However,increasingthe temperaturetoohigh
will also cause the food to overcook,dry out,lose its fla-
vor, texture and color.Food held for prolonged periods at
high temperatures will also lose some of their nutritional
value.
Different foodsrequiredifferentcontrolsettings.Thetype
of food,the quantities of food and length of time that it is
to remain in the hot table must be considered when es-
tablishing control settings.Therefore,it must be the user’s
responsibility to establish the correct control settings to
maintain the food at the safest,tastiest and most saleable
condition.
FOODTEMPERATURES CAN BE
ACCURATELY DETERMINED ONLY
THROUGHTHE USE OF FOOD
THERMOMETERS!
IMPORTANT Food Handling Tips:
*Preheatcase 30 minutesbefore loading product.
*Neverplacefooddirectlyinto warmer.Alwaysusean
inset.
*Foodmust be displayedin a single layer,in contact
withtheheatsource at all times,
*Using thermometer,checkproductbeforeloading
incase(150°-160°).
* At start,set griddle to“7”. After loading,recheck
temperatureevery1/2 hour to see that unit is
operating properly. Adjust the thermostat (ahigher
numberforhotter and a lower number forcooler)
tomaintainaproduct temperatureof 150°F+
(66°C+)Thesettingwilldependonthetypeand
quantityofproduct being displayed.Be sureto test
product temperaturewith a thermometer fre-
quentlyfor goodproduct maintenance.
*Oldestfoodshould be displayedclosesttocustomer.
*At end of the day,remove productand let case cool.
Thencleanwithsoapand water (use ovencleaner
onthedifficultspots).Polishand clean glass with a
goodglasscleaner.
HOT UNIT OPERATION
Location of controls
The controls to regulate the temperature are located at
the rear of the case behind the unit it is controlling.
Startup
1. Turngriddle on to "7" position.
2. Aftera30minuteheating period,stock with food.
Controls May Have a Variety of Configurations depending on
the cas’s application
GRIDDLE
INITIAL
SETTING
"7"
430-01-0365 9810
1
2
3
4
56
7
8
9
10
S
t
a
r
t
u
p
ON / OFF
430-01-0365 9810
1
2
3
4
56
7
8
9
10
S
t
a
r
t
u
p
ON / OFF