Hussmann DSF Operating instructions

/Chino
DSF, DSFM
OPEN FISH SERVICE CASE REV.0303
Installation
& Operation
Manual
DSF, DSFM
OPEN FISH SERVICE CASE
P/N IGSV-DSF,DSFM-0303
INSTALLATION & OPERATION GUIDE

IGSV-DSF, DSFM-0303
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:
DSF,DSFM Straight-glass refrigerated service Open Fish
mechandiser
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
thefreight billorexpressreceiptandsignedbythecarrier’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
sucha shortage involvesthe carrier,notify the carrier imme-
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
towarrantyor partsorderingmustincludetheserialnum-
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 back
of this guide.
General Instructions
Table of Contents
General Instructions................................................. 2
Cut & PlanViews....................................................... 3
Installation ................................................................. 4
LEVELING.............................................................................................................. 4
Plumbing.................................................................... 5
WASTE OUTLET AND P-TRAP .............................................................................. 5
Humidification .......................................................... 5
JOINT TRIM........................................................................................................... 5
Manifold Flush System ............................................. 7
Refrigeration ............................................................. 8
T-STAT LOCATION.................................................................................................. 8
Electrical .................................................................... 9
WIRING COLOR CODE ......................................................................................... 9
ASHRAE COLOR CODE.......................................................................................... 9
User Information ...................................................... 10
STOCKING.............................................................................................................. 10
CASE CLEANING.................................................................................................... 10
NON-GLARE GLASS............................................................................................... 11
PLEXIGLASS & ACRYLIC CARE .............................................................................. 11
Maintenance .............................................................. 12
ELECTRICAL PRECAUTIONS................................................................................... 12
REPLACING FLUORESCENT LAMPS ....................................................................... 12
TIPS & TROUBLESHOOTING ................................................................................. 12
Non-Glare Glass................................................................................................... 12
Electrical and Refrigeration Specifications ............ 16
Electrical Schematics ............................................... 17
Appendices ................................................................ 19
APPENDIX A. – Temperature Guidelines............................................................ 19
APPENDIX B. – Application Recommendations.................................................. 19
APPENDIX C. – Field Recommendations -......................................................... 19
APPENDIX D. – Recommendations to user -.................................................... 20
Warranty ................................................................... 22

Rev.0303
3
Cut & PlanViews
DSF
Outside Alcove
48" 48"
48" 24"
24"
24" 48"
28'-9"
8'-4"
Front of Lineup
19"
34"34"
34"
34"
19"
19"
19"
DSF
Inside Alcove
48" 48"
48"
24"
24"
24"
48"
22'-9"
8'-9"
Front of Lineup
DSF Center Display
Deeper Display
Scale = 1/2"
40
1
/ 4 "
55
7
/ 8 "
13
5
/ 8 "2"
5"
8"
Optional
Scale Platform
Optional
Ledge Lights
541/4"
451/2"
145/8"
45
3
/
4
"
OptionalPanDepth
LoadLine
20
1/4"
loadline
DSF Inlet
Narrow Depth
Scale = 1/2"
Optional Fold-up
Service Step
8"
5"
14
5
/
8
"39
3
/
4
"
20 1 / 4 "
35
7 / 8 "
20
1
/
4
"54
1
/
4
"
13 5 / 8 "2"
Optional
Ledge Light
60"
Health
Department
SneezeGuard
Guidelines
55
5
/
8
"
31
3
/
4
"
20
1
/
2
"
23
1
/
4
"
13 5 / 8 "
41
5
/ 8 "
45
1
/
2
"
32"
DSFM
Deep Service Fish Case - Medium Width
Scale = 1/2"
Optional
Ledge Light
27 3 / 4 "2"
41
5
/
8
"
8' (Variable Lengths)
DSFM
Plan
Scale = 1/4"
Water Valve &
Access Panel
FRONT OF CASE
DRAIN ELEC. &
MECH.
DROP AREA
44" X 21"
OPEN FOR MECHANICAL 44" X 21"
OPEN FOR MECHANICAL

IGSV-DSF, DSFM-0303
4
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% rela-
tivehumidity.DONOTallowair conditioning,electricfans,
ovens, open doors or windows (etc.) to create air cur-
rents around the merchandiser,as this will impair its cor-
rect 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,prepa-
ration and display, the temperature of the product must
be controlled to maximize life of the product.
UNCRATINGTHE STAND
Place the fixture 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 fixture can now be lifted off the
crate skid.Lift only at base of stand!
EXTERIOR LOADING
Thesemodelshavenot 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.
SETTING AND JOINING
The sectional construction of these models enable them
to be joined in line to give the effect of one continuous
display.A joint trim kit is supplied with each joint.
LEVELING
IMPORTANT! IT IS IMPERATIVE THAT
CASES BE LEVELED FROM FRONT TO
BACK AND SIDETO SIDE PRIORTO JOIN-
ING.A LEVEL CASE IS NECESSARYTO IN-
SURE PROPER OPERATION, WATER
DRAINAGE, GLASS ALIGNMENT,AND OP-
ERATION OF THE HINGES SUPPORTING
THE GLASS. LEVELING THE CASE COR-
RECTLYWILL SOLVEMOST HINGE OPERA-
TION PROBLEMS.
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
accordingly. Case must be raised correctly, under legs
where support is best,to prevent damage to case.
1. Checklevelof floor wherecasesareto be set.
Determinethe highest point ofthefloor;cases will
beset off this point.
2. Setfirst case,and adjust legs overthe highestpart of
thefloor so that caseislevel.Preventdamage –case
mustbe raisedunderleg or by use of 2x6or 2x4 leg
brace.Removeside and backleg braces after caseis
set.
3. Setsecond case as closeaspossible to the firstcase
andlevel case to the first usingthe instructionsin
stepone.Thefrontsofthe cases should be in
alignment.Caution: do not use connecting
bolts to pull sections together.
4. Applya thick bead ofsiliconeto adjoining end
panelsasillustrated in the followingdiagram,
especiallyaroundbulkheadcutoutsandscrew holes.
Applyliberal bead of casejointsealant (grey sili-
cone)betweencases alongbulkheadand up the
rear discharge (clearsilicone).Donotuse
Permagumbecause this doesnotallowcasesto
draw up tight,and therefore leavesgapsatthe joint.
DSF 4&5
Deeper Depth
Silicone
DSF 2&3
Narrow Depth
5. Bolt*sections together. Typicalbolt locations are
illustratedbelow.
6. Attachbulkhead caps*with silicone*.
7. SlidePVC collar* (23/8–3") throughbulk head at
thehumidity system plumbing cutouts.Secure the
collarwith2-partepoxy. Sealjoint with silicone*.
Fillcollar byencapsulating pipingwithexpanding
urethanefoam*.
Proper case joint sealing is
extremely important to
prevent water leaks.
8. Connectapplicableelectrical,refrigeration,water,
Installation

Rev.0303
5
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 fixture.
A 1-1/2" 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.
NOTE: PVC-DWV solvent cement is recommended.
Follow the manufacturer’s instructions.
INSTALLING CONDENSATE DRAIN
Poorly or improperly installed condensate drains can se-
riously interfere with the operation of this refrigerator,
andresultincostlymaintenance and productlosses.Please
follow the recommendations listed below when installing
condensate drains to insure a proper installation:
1. Never use pipe forcondensate drains smallerthan
thenominal diameter of thepipeor P-trapsupplied
withthe case.
2. Whenconnecting condensate drains,the P-trap
mustbe usedas partof the condensate drainto
preventair leakageor insect entrance.Storeplumb-
ingsystem floor drains shouldbeat least 14" offthe
centerof the case toallowuse ofthe P-trappipe
section.Neverusetwowater sealsin series in any
oneline.DoubleP-trapsin serieswill cause a lock
andpreventdraining.
3. Always provideas muchdown hill slope (“fall”) as
possible;1/8" perfootis thepreferredminimum.
PVCpipe,whenused,mustbesupported tomain-
tainthe 1/8" pitch andtopreventwarping.
4. Avoidlongruns of condensate drains.Long runs
make it impossible toprovide the“fall” necessary for
gooddrainage.
5. Provide a suitable airbreak betweenthe flood rim of
thefloordrain and outlet of condensatedrain.1"is
ideal.
6. Preventcondensate drains from freezing:
a. Donot install condensate drainsincontact with
non-insulatedsuctionlines. Suction lines should be
insulatedwith a nonabsorbent insulationmaterial
suchasArmstrong’sArmaflex.
b. Wherecondensate drains arelocated in dead air
spaces(betweenrefrigeratorsor betweena
refrigeratorand a wall),providemeans to prevent
freezing.Thewater seal should beinsulated to
preventcondensation.
Humidification
GENERAL DESCRIPTION
One contributor to the spoilage of fresh meats is dehy-
dration,which causes loss in weight and volume (shrink-
age) and product discoloration.As the refrigeration sys-
tem removes heat from the case, it also removes critical
moisture from the air,and any unwrapped products in the
case.The Humidity System replaces the moisture in the
air,in order to compensate for the moisture taken by the
refrigeration system,and disposed of down the drain line.
The system is built into the discharge plenum,and mixes
moisture laden air with refrigerated air before the air is
passed through - and around the product.
The system is constructed almost entirely of PVC pipe,
and uses air that is subcooled to approximately the same
temperature as the case.The sub-cooling of air inhibits
the formation of growth found to be a problem in other
humidification systems. Maintenance is almost unneces-
sary if you follow a few simple rules:
1. Keep the caseclean.
2. Keep the water filterclean,and changeit every six
totwelve months or sooner,depending on the
kindof water found in yourarea.
3. Flushthe header every six (6) months,byloosen-
ingthe connecting“L”,then removingitfromthe
anddrain lines.See respective chapters formore
detailedinstructions.
9. Aftercaseshavebeen leveledand refrigeration,
electrical,andwastepiping workcompleted,install
thesplashguards.(see instructions inthe“Finishing
Touches”section ofthisbooklet).
CORNERWEDGES
Corner wedges are attached via front and rear camlocks.
Use a 7mm allen wrench to turn the locks.Do not over-
tighten! Join the top by using a joint bracket (included in
joint kit) with 3/8" bolts.
Installation (cont.)
JOINT TRIM
After cases have been leveled and joined, and refrigera-
tion,electrical,and wasted piping work completed,install
thesplashguards.Fastenalongthe top edge,or center,with
#10 X 3/3" sheet metal screws.
DONOT SEAL JOINT TRIM TOFLOOR!

IGSV-DSF, DSFM-0303
6
case,and flushingwitha hose.
**IMPORTANT INFORMATION**
TheASCS is capable of maintaining superb product qual-
ity with the installation of the proper controlling devices.
These devices should be set according to the Hussmann’s
specifications.The humidity system should be properly
maintained.Incorrect settings and failure to maintain the
humidity system will result in short product life. Below
are a few guidelines for optimum performance and prod-
uct life:
•Setthermostat to cut inatthe discharge tempera-
turedesignated in thecase specifications section
oftheappropriate installation guide orspec.sheet.
Maintainthe recommendedproducttemperature
forDeli,Meat,and Fish.DO NOTsettemperature
toocold,asthis causes productdehydration.
•Temperaturesshould be achievedby means of aT-
Statand Suction Solenoid ateachcase.DO NOT
useEPR valves,Liquid LineSolenoids,orelectronic
controldevicesof anykind.Thesecontrols allow
temperatureswingsthat cause dehydrationand
excessive energy consumption.
•Setdefrostcycles as listedinthe Case Specifica-
tionsData foryourparticular case.Thenumberof
defrosts per day shouldnever change.Thedura-
tionof the defrostcycle maybeadjusted to meet
conditionspresentat your location.
•Cleanhumidity system a minimumof every 90
daysforproper system operation.
•Workand rotateproduct-not to exceed afour
(4)hour period.
•Atnight,turnoff case lights,and coverunwrapped
product withmoistenedcheesecloth or fabric
towels.
•Keepmeat holding boxat 32°F.
•Keepmeat preproom refrigeratedat55°F.
•MeatBloom Box(ifapplicable)shouldbe at 36°F.
•Meatmustenter the caseat40°For below.
Productdeteriorates rapidlyabove 40°F.
•Clean,sanitaryconditions arerequiredthrough-
outthe meat holding,prep,andworkareas.
•Donot display productdirectlywithintheair
discharge
•Turn and rotate meat.Theblood worksdown
through the meatover time,which causes thetop
surfaceto discolor and dehydrate.Turn meat 3-4
timesper day.
•Itis not required to removeproductfromcase
overnight.Turn off caselights,andcover product
withmoistened cheesecloth or fabrictowel.This
helpsslowdownproductdehydration,bytaking
moisturefromthe clothandnot the product.This
isan old method usedbymeatshops formany
years,asit extends productlife.
•Coldcoils removeheat and moisturefromthe case
anddeposit this as frost onto the coil.Thusa defrost
isrequired to remove this frost.Our humidity
systeminduces moistureinto thecase,and helps
slowdown the dehydrationprocess.The only other
moisture in thecaseisthat which is in theproduct.
Asingle level of meatwill dry out fasterthan a fully
loadedcase with 3-4 levelsofmeat.
•Thecolder the case,the faster the product loses its
moistureand shelf life.Itis very important to
maintaina constant,even,correct,producttempera-
ture.
HUMIDIFICATION SYSTEM HOOKUPS
Remove the raceway panel on the lower back of the case.
The pre-piped water shut-off valve and the water filter
are located on the left hand side of the case.The water
line (which is a 1/4" OD copper fitting) can be connected
to the ball shut-off valve, by means of a compression fit-
ting (supplied).The line should be one size larger than the
supply line.The line can then be run from one case to
another from within the raceway(s) usingTee connectors.
Before connecting the water to the humidity system,it is
best to purge the line to flush any debris that may clog the
water filter. If the water line requires purging after the
cases are hooked together, it is not necessary to check
each one.Simply shut ball valves to each humidity system,
remove the water line from the last case in the flow,and
purge.By doing this as a precautionary measure,you may
avoid problems and repeat servicing.
START-UP
Turn on the fan circuit. Check to see if the fan for the
humidity system is running. Remove the right hand bot-
tom pan (when facing the front of the case),then theTXV
cover.The fan is located up against the right hand side of
the case,as viewed from the front,under the fan plenum
(see diagram).View the blade,and make sure the fan rota-
tion agrees with the air flow arrows.Turn on the water,by
turning the ball valve in the direction of the flow (OFF is
at 90° to the direction of flow).
After a few minutes,check the spray header by sliding the
honeycomb to the left to expose the discharge tube lo-
cated on the right hand side of the case (when viewed
from the rear),by lifting the 4'-0" section of honeycomb
with both ends, until the bottom clears. Pull up and set
aside.The spray header will be exposed.Grasp the header

Rev.0303
7
GENERAL DESCRIPTION
Twice e a day for two (2) minutes,a high pressure water
stream will flush most residue build-up from the bottom
ofthemanifoldchamber.Thisisthearea that residuebuilds
andexpandsfrom.Frequencyof this periodic maintenance
will vary depending on water mineral content and sani-
tary conditions.
Automatic Flust System
Electrical components are located within the electrical
raceway.Electrical components in this area are 115VAC.
Step-down transformer is located n wire-way,and is con-
trolled by pump switch.
Water flow for flush system is rated at 0.25 GPM at 60PSI
water pressure. Flush nozzle located in the rear of the
case.
BASIC SYSTEM OPERATION:
1.Filtered waterissupplied to the 115Vsolenoid valve.
2.At a time ofdaydetermined byyou,the 115V time
clockwill energize the solenoidfor2 minutes.
START UP:
1.Manuallymove time clockto initiate a flushcycle.
2.Observethat flush nozzleisspraying downcenter of
manifoldchamber.
3.Setclockto correcttime of day.
4.Settrippins to the“time of day systemisto flush”
(NOTE:2flush/day!)
MANUAL FLUSH SYSTEM
Water valve is located on the outside of the case,in the
rear,on the left hand side as viewed from the rear.
Manifold Flush System
and pull it loose from the 90°“L” until you see the misting
nozzle,which should be spraying.If not,check the follow-
ing: 1. Make surethewater is feeding the nozzle.
2. Remove the nozzle,and purge thewater.
3. Checkstrainer at entrance tonozzle.
Reinsert the header into the 90°“L”,making sure that the
nozzle is in the center of the pipe when totally inserted,
andthe holes in theheader arefacing thefront of thecase
at a level angle.
The discharge tube can easily be pulled to service.
MAINTENANCE
•Cleanhumiditysystem a minimumof every 90
daysforproper system operation.
SCOTTDALE NOZZLE
225-01-2089A
WATER
SUPPLY
SPRAY HEADER
RUNS LENGTH
OF CASE
WATER FILTER
3 STAGE #00015
225-01-3047
3" AXIAL FAN
225-01-2026
2ND FAN USED
IN 12' CASE
REAR INTERIOR WALL OF CASE
VIEWED FROM FRONT
BALL VALVE
HAMMON
225-01-2026
1/4" 100 X 1/8FPT
SW ADAPTER
1/4" OD X 1/8" FPT
SW ADAPTER
225-01-3059
1/8" MPT X 1/4" COMP
PVC ADAPTER
225-01-3059
1/4"MPT X 1/4" COMP
PVC ADAPTER
225-01-2026
1/4"MPT X 1/4" OD
COMPADAPTER
225-01-1312
PAN AND
ACCESS PANEL
HUMIDITY SYSTEM as viewed from the front.
Note: The axial fans included in the humidity system must
be replaced as a unit.

IGSV-DSF, DSFM-0303
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 located under the case.
Locate first the electrical box,the outlets are then on the
same side of the case but at the opposite end. Insulate
suction lines to prevent condensation drippage.
REFRIGERATION LINES
LIQUID SUCTION
3/8" O.D. 5/8" O.D.
NOTE: The standard coil is piped at 5/8" (suction); however,
the store tie-in may vary depending on the number of
coils and the draw the case has. Depending on the case
setup, the connecting point in the store may be
5/8", 7/8", or 11/8". Refer to the particular case you are
hooking up.
Refrigerant lines should be sized as shown on the 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.Producttemperatureshould be measuredfirstthing
in the morning, after having been refrigerated overnight.
For all multiplexing, defrost should be time terminated.
Defrost times should as directed in the Case Specifica-
tions 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 loca-
tion.
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 forelec-
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 balanced port expansion valve model is fur-
nished as standard equipment,.
EXPANSIONVALVE ADJUSTMENT
Expansion valves must be adjusted to fully feed the evapo-
rator. Before attempting any adjustments,make sure the
evaporatoriseither clear or verylightlycoveredwithfrost,
and that the fixture is within 10°F of its expected operat-
ing temperature.
MEASURINGTHE OPERATING SUPERHEAT
1. Determinethe suctionpressurewith anaccurate
pressuregaugeatthe evaporatoroutlet.
2. From a refrigerantpressuretemperaturechart,
determinethe saturation temperatureatthe
observedsuction pressure.
3. Measure thetemperatureof the suctiongasat the
thermostaticremotebulb location.
4. Subtractthesaturationtemperatureobtainedinstep
No.2fromthetemperaturemeasuredinstepNo.3.
3. Thedifference is superheat.
5. Setthe superheat for5°F -7°F.
T-STAT LOCATION
T-Stats are located within the electrical raceway of the 4' or
5' main section of the case. In all the cases,theT-stat is lo-
cated on the same side of the case.If you are looking at the
case from the back,it is on the left hand side.
NOTE: Only one T-stat per lineup.
T-Stat
Center Display

Rev.0303
9
WIRING COLOR CODE
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)
The receptacles located on the exterior of the merchan-
diser are intended for scales and lighted displays.They are
not intended nor suitable for large motors or other ex-
ternal 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, Heat-
ers, Thermostats, and Lights.
FIELDWIRING & SERIAL PLATE AMPERAGE
FieldWiring mustbesizedforcomponentamperesprinted
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 refrigeration ther-
mostats.Most component amperes are listed in the“Case
Specs” section,but always check the serial plate.
BALLAST LOCATION
The DSF, DSFM has no lights other than Optional Ledge
lights.The ballasts for ledge lights are located in the fix-
ture itself.
WIRING & SERIAL PLATE AMPERAGE
Field Wiring must be sized for component amperes
stamped on the serial plate. Actual ampere draw may be
less than specified.Field wiring from the refrigeration con
trol panel to the merchandisers is required for refrigera-
tion thermostats. Most component amperes are listed in
the"CaseSpecs" section,butalways check theserialplate.
WIRING HALOGEN LIGHTS
Halogenlampsmustnotbeoperatedaboverecommended
rated voltage. They should be wired on a 3 wire,3Ø sys-
tem with a neutral. Feed the lights from the balanced leg
if you have a high leg.
ASHRAE COLOR CODE
NOTE: All other manufacturers; no known sensor codes
Case Control Systems SENSOR COLORS
Manufacturer ® > EIL CPC
Location
Coil Inlet
Color Blue Blue
Part# 225-01-1755225-01-325
5
Coil Outlet Color Red Red
Part# 225-01-1757225-01-312
3
Discharge Air Color Green Green
Part#
225-01-1756225-01-326
0
Return Air Color Purple Green
Part# 225-01-1758225-01-326
0
Defrost Term. Color White Orange
Part# 225-01-0650225-01-325
4
Liquid Line
Color
White Blue
Part#
225-01-0650225-01-325
5
Electrical

IGSV-DSF, DSFM-0303
10
User Information
STOCKING
Impropertemperature and lightingwillcauseseriousprod-
uct loss. Discoloration, dehydration and spoilage can be
controlledwith properuse ofthe equipment and handling
of product.Product temperature should always be main-
tained at a constant and proper temperature.This means
that from the time the product is received,through stor-
age,preparation and display,the temperature of the prod-
uct 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 pro-
tection required always:
1. Minimizeprocessingtime to avoiddamaging tem-
peraturerise to theproduct.Productshould be at
proper temperature.
2. Keep the air inandaroundthe case area freeof
foreigngasses and fumes or foodwill rapidly dete-
riorate.
3. Maintainthe display merchandiserstemperature
controlsas outlined intherefrigeratorsection of
thismanual.
4. Donot place anyproductinto these refrigerators
untilall controlshavebeen adjusted and they are
operatingat the propertemperature.Allow mer-
chandiserto operate a minimumof 6 hoursbefore
stockingwithanyproduct.
5. Whenstocking,never allowthe productto extend
beyond the recommendedload limit. Air dis-
charge and return air flue must be unob-
structed at all times to provide proper refrig-
eration.
6. Therearevents locatedatthe base of thefront of
theglass,just above the frontrail.Theseventssupply
acontinuous,gentleflowof airacross the front glass
whichinhibits condensation. Do not place any
signs or other restrictive objects on the front
of the refrigerator that will block these vents.
7. Keep the service doors closed(whenapplicable).
Refrigerationperformancewill be seriouslyaffected
ifleft open for a prolongedperiodof time.
8. Avoid the useofsupplemental flood or spot lighting.
Displaylight intensity has beendesignedformaxi-
mumvisibility andproductlifeat the factory.The use
ofhigheroutput fluorescentlamps (H.O.andV.H.O.),
willshortenthe shelf life of the product.
9. Inthe Deli,Meat and Fish cases,completely cover
theproducteach night with aclean damp cloth or
butcherpaper(never use plastic,as it does notallow
for propercirculation).Make surethe cloth or paper
isin directcontactwith the product.
10.Turn and rotate the meatfairlyoften.The blood
whichgivesthe pinkcolorworksits way downward
withtime.
11.Cold coils remove heat and moisturefromthe case
anddeposit this as frost onto the coil.Thus,a
defrost is required.Our humiditysystem induces
moistureinto the caseandhelps slowdownthe
dehydration process.Theonlyothermoisture
within the case is thatin the product itself. A single
level of meat willdry out faster than afullyloaded
caseof 3–4 levelsof meat.
IMPORTANT STEPS
1. Donot set temperaturetoocold,asthiscauses
product dehydration.ProductTemperature:
33°–35°!
Setthermostat to cut inat28° discharge air.Meat
holdingbox:32°.Meat preproom:55°.Meat bloom
box:36°.
Processthe meat to entercase at 40° orbelow.
Productdeterioration is veryrapidabove 40°.
2. Temperature controlshouldbe by means of aT-Stat
andSuction Stop Solenoid ateachcase.Do not use
EPRvalves,Liquid Line Solenoids orelectronic
control devices of anykind,astheseallowtempera-
tureswings causing dehydration and excessive
energy consumption.
3. Productshould be worked and rotatedonaregular
basis,notto exceed a 4-hour period.
4. Atnight,turnoff case lights andcover the product
witha damp (not wet) cloth similarto cheese cloth
(etc.).Thisshould be washed outinthe morning and
kept in a walk-inboxduring theday—sothat it is
cooland moist when coveringthe product.
5. Dischargeair temperatureshouldbeapproximately
26°F,with between150-200 FPM airvelocity.Do not
displayproductdirectlywithin the airdischarge.
6. CleanHumidity system a minimumof every 90 days
forpropersystem operation.
CASE CLEANING
Long life and satisfactory performance of any equipment
aredependent upon the care giventoit.To insurelonglife,
proper sanitation and minimum maintenance costs, the
refrigerator shouldbethoroughlycleanedfrequently.SHUT
OFF FAN DURING CLEANING PROCESS.It can be un-
plugged within the case,or shut off case at the source.The
interior bottom may be cleaned with any domestic soap
or detergent based cleaners. Sanitizing solutions will not
harmtheinteriorbottom,however,thesesolutionsshould

Rev.0303
11
always be used according to the manufacturer’sdirections.
Itisessentialtoestablishandregulate cleaning procedures.
This will minimize bacteria causing discoloration which
leads to degraded product appearance and signifigantly
shortening product shelf life.
Soap and hot water are not enough to kill this bacteria. A
sanitizing solution must be included with each cleaning pro-
cess to eliminate this bacteria.
1. Scrubthoroughly,cleaning allsurfaces,withsoapand
hotwater.
2. Rinsewith hot water,but do not flood.
3. Applythesanitizingsolution accordingto the
manufacturer’sdirections.
4. Rinsethoroughly.
5. Dry completelybeforeresumingoperation.
CLEANING GLASS & MIRRORS
Only use a soft cloth and mild glass cleaner for cleaning
any glass or mirrored components.Be sure to rinse and/
or dry completely.
Never use hot water on cold glass surfaces! It
may shatter and cause serious injury! Allow glass
surfaces to warm first.
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)
NON-GLARE GLASS
The high optical clarity of this glass is possible due to spe-
cial coatings on the glass surface itself.To preserve this
coating and the optical clarity,keep th glass clean.
Windex® or Glass Plus® are the only soluitons recom-
mended to be used to clean the non-glare glass.The dam-
age to the glass from improper,cautic solutions is irrepa-
rable.
In addition to cleaning the glass with the recommended
product,there are precautions that should be taken when
working and cleaning the inside of the case.
•Whencleaning the inside ofthecases,werecom-
mendtha tthe glass befullyopened andcoveredto
preventto prevent solutions fromplasihgn ontothe
glassand ruining the coatingonthe inside.
PLEXIGLASS & ACRYLIC CARE
Improper cleaning not only acelerates the cleaning cycle
but also degrades the quality of this surface.Normal daily
buffing motions can generated static cling attracting dust
tothe surface.Incorrect cleaning agents orcleaningcloths
cancause microscratchingof thesurface,causingthe plastic
to haze over time.
CLEANING
Hussmann recommends using a clean damp chamois,,or
apapertowelmarketdas dust and abrasivefreewith210®
Plastic Cleaner and Polish available by calling Sumner
Labsat 1-800-542-8656.Hard,rough clothsorpapertow-
els will scratch the acrylic and should not be used.
ANTISTATIC COATINGS
The210®hasprovento be very effectivein not onlyclean-
ing and polishing the Plexiglass surface,but also providing
anti-static and anti-fog capabilities.This product also seals
pores and provides a protective coating.

IGSV-DSF, DSFM-0303
12
Maintenance
ELECTRICAL PRECAUTIONS
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.
REPLACING FLUORESCENT LAMPS
Fluorescent lamps are furnished with a shatterproof pro-
tectivecoating.Thesametypeoflampwithprotectivecoat-
ing must be used if replaced.
This lamp has been treated to resist breakage and must be
replaced with a similarly treated lamp in order to maintain
compliance with NSF Standards. NSF CODE 4.28.1
Contact HUSSMANN Chino for replacement
1-800-395-9229 x 2131
EVAPORATOR FANS
The evaporator fans are located at the center front of
these merchandisers directly beneath the display pans.
Shouldfansorblades 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 field.Materials are available from local
refrigeration wholesalers.
Hussmann recommends using #15 Sil-Fos for repairs.
TIPS & TROUBLESHOOTING
Before calling for service,check the following:
1. Checkelectrical powersupplytothe equipment for
connection.
2. Checkfixtureloading.Overstockingcasewill affect
itsproperoperation.
3. Iffrost is collectingon fixtureand/orproduct,check
thatHumidity Controlis working properly,and that
nooutside doors or windowsareopen—allowing
moistureto enter store.
FOR PROMPT SERVICE
When contacting the factory,
be sure to have the Case Model and Serial
Number handy. This information is on a plate
located on the case itself.

Rev.0303
13
IMPORTANT!
READ BEFORE RAISING FRONT GLASS :
HEX SCREWS ALONG CLAMSHELL MAY HAVE
LOOSENED DURING SHIPPING!! RETIGHTEN ALL
CLAMSHELL SCREWS BEFORE OPENING GLASS!
The cylinders,which allow the opening and closing of the
glass,have been carefully tested for proper tension.How-
ever,duringshipment,the lubricant inside mayhavesettled.
This settling may cause excessive or uneven tension on
the glass - to the point of breakage.
After installing new cylinders, it is advisable to perform
these three easy steps before completely raising the front
glass.
1. Slowly open andclose each glass section6times,to
aheight of 6".
2. Increasethe distance to 12",and openandclose the
glass6 moretimes.
3. Finally,open theglassto it's full extension.This
shouldreleaseanysettledlubricantinthe cylinders,
andpreventany stresson the frontglass.(1)(3)
RE-Tightening After Initial STARTUP
In addition to verifying that theAllen screws on the lift-up
glass are tightened when the case is delivered, recheck
theAllen screws on the glass ONCETHE CASE IS
IN FULL OPERATIONAND BROUGHTTOTEM-
PERATURE.
Temperature changes can affect the size and shape of the
materials involved,and cas cause changes in the secure fit
of the glass and the clamp.
Important Glass Notifications
Cylinders are a wear item.
They are designed:
•To support the glass
when fully open
•to allow the glass to
close slowly
Have your Service
Contractor replace the
cylinders when required.
CAUTION
Non-Glare Glass
Glass is heavy and
can cause bodily
damage. Check
support cylinders
for periodic
maintenance
Once cylinders are
removed, front glass
will have NO support to
maintain a raised
position. Support the
front glass at all times
until cylinder is
replaced or the glass
is lowered.
Adjustment
Check all of theAllen screws along hinge and retighten if
necessary.Play in this area will affect the weight distribu-
tion of the glass,and the piston(s) may not function prop-
erly.
IT IS ESSENTIAL THAT THE CASE BE
LEVEL FROM FRONTTO BACKAND SIDE
TO SIDE FOR PROPER OPERATION OF
THE HINGES SUPPORTING THE GLASS.
LEVELING THE CASE CORRECTLY WILL
SOLVE OR PREVENT MOST HINGE OP-
ERATION PROBLEMS.
FORTHE FOLLOWING INSTRUCTIONS, REFER TO IL-

IGSV-DSF, DSFM-0303
14
LUSTRATION ONTHE NEXT PAGE.
GLASS ADJUSTMENT – LEFT/RIGHT
1. Openglass panel
2. Loosenhinge set screws(1)
3. Slideglass panel to leftorright carefully
4. Retightenscrews
GLASS ADJUSTMENT –TOP EDGE ALIGNMENT
1. Pullglass bumper out ofchannel.
2. Adjustscrews attached to bumper.
3. Replacethebumper in the same orientationasit was removed.
4. Repeatas necessary.
Glass bumper depth adjustment screw
Glass bumper (shown pulled from channel)
Piston
Hinge mounting/adjusting screws
DSF, DSFM Glass Installation
Install Clamshell onto Glass
HARDWARE
1. Sliprubber channel overstraight edgeofglass being
inserted intoclamshell
2. Insert aluminumwedgeshapedrod into clamshell.
3. Insert glassaspicturedin Illustration1.
4. Tightendownset screws along theclamshell using |
a2mmAllenWrench.
Illustration 1
Aluminum Wedge
Rubber Gasket

Rev.0303
15
Install Hinge Hardware onto glass (left and right)
1. Installhardwareontoglass ,inside right, 6” in from the end.
Hingerodwill protrudewithinthe 6 inches,pointing
tothe outside of theglass.
2. Tightendownallen screws with 3mmAllen wrench.
Illustration 2
6”
Install Case Hinge Hardware
Install Upper Hinge Hardware on case
1.Place“upperhardware with piston oncaseabout 1’-6” fromend.
2. Tightenownonlyenoughto keep on track.Itneedsto be
loose enough to slidetothe right and attachpistonto glass.
Upper Hardware Lower Hardware inside
edge installed 6” from
edge of case.
Piston
6”
Install Lower Hinge Hardware on Case
1. Installon lowertrack..Inside edge of thehardware
about6” fromend ofcase.
2. Tightenallen screws downwith 3mmAllenWrench.

IGSV-DSF, DSFM-0303
16
Hang glass on lower hardware
1. Hangglass on lowerhardware.Pleasenotethe glass must be
verticleinorderfortherodto slide into thehardware.
(Seediagram)
Illustration 4
Attach piston to glass
1. Opendoor and slide pistonover to where
the lowerhardware is located.
2. Slidepistonover the inside
theballnut.(pictured)
3. Insert pinintohole and hook the“C”
shapedpart ofthepin over
theshaft of the piston.
Hole for pin
Snap rounded
portion of pin
around piston
Tighten down uper (piston) hardware
1. Compresspiston 3/8”
2. Tightendownupper hardware with a
3mmAllenWrench.

Rev.0303
17
Electrical and Refrigeration Specifications
Apply PTM to case
1. 1/8pins (2 per glass)locatedon the glass hinge
hardware areinserted inthePTM.
ApplicationApplication
ApplicationApplication
Application AverageAverage
AverageAverage
Average Disch. AirDisch. Air
Disch. AirDisch. Air
Disch. Air T~StatT~Stat
T~StatT~Stat
T~Stat Fan BladeFan Blade
Fan BladeFan Blade
Fan Blade Motors (Qty.)Motors (Qty.)
Motors (Qty.)Motors (Qty.)
Motors (Qty.) DefrostsDefrosts
DefrostsDefrosts
Defrosts Electrical Load (Amps) @ ~115 VACElectrical Load (Amps) @ ~115 VAC
Electrical Load (Amps) @ ~115 VACElectrical Load (Amps) @ ~115 VAC
Electrical Load (Amps) @ ~115 VAC
Btu / Hr.Btu / Hr.
Btu / Hr.Btu / Hr.
Btu / Hr. Temperatures (°F)Temperatures (°F)
Temperatures (°F)Temperatures (°F)
Temperatures (°F) SpeedSpeed
SpeedSpeed
Speed SettingsSettings
SettingsSettings
Settings CoilCoil
CoilCoil
Coil Size (in) &Size (in) &
Size (in) &Size (in) &
Size (in) & Evap.Evap.
Evap.Evap.
Evap. A/SA/S
A/SA/S
A/S Hum.Hum.
Hum.Hum.
Hum. per dayper day
per dayper day
per day Evap.F ansEvap.F ans
Evap.F ansEvap.F ans
Evap.F ans CaseCase
CaseCase
Case StdStd
StdStd
Std Air SweepAir Sweep
Air SweepAir Sweep
Air Sweep Hum.Hum.
Hum.Hum.
Hum.
LengthLength
LengthLength
Length (Ft.)(Ft.)
(Ft.)(Ft.)
(Ft.) (Total)(Total)
(Total)(Total)
(Total) Evap.Evap.
Evap.Evap.
Evap. Prod.Prod.
Prod.Prod.
Prod. Disch.Disch.
Disch.Disch.
Disch. (FPM)(FPM)
(FPM)(FPM)
(FPM) (°F)(°F)
(°F)(°F)
(°F) TypeType
TypeType
Type Pitch ( ° )Pitch ( ° )
Pitch ( ° )Pitch ( ° )
Pitch ( ° ) FansFans
FansFans
Fans FansFans
FansFans
Fans FansFans
FansFans
Fans Min.Min.
Min.Min.
Min. Qty.Qty.
Qty.Qty.
Qty. Eng. Eff.Eng. Eff.
Eng. Eff.Eng. Eff.
Eng. Eff. Std.Std.
Std.Std.
Std. WarmerWarmer
WarmerWarmer
Warmer OutletOutlet
OutletOutlet
Outlet FansFans
FansFans
Fans HeaterHeater
HeaterHeater
Heater FansFans
FansFans
Fans
DSFDSF
DSFDSF
DSF - Center
3' Fish 700 2100 20° 34° 28° 200 ~ 300 28° Forced Air Evap 8" x 10" 1 1 1 46 min 3 .33 .6 .26 15.0 .18 .87 .18
A/S & Hum. 41/2" Axial
4' Fish 700 2800 20° 34° 28° 200 ~ 300 28° Forced Air Evap 8" x 10" 1 1 1 46 min 3 .33 .6 .35 15.0 .18 1.04 .18
A/S & Hum. 41/2" Axial
5' Fish 700 3500 20° 34° 28° 200 ~ 300 28° Forced Air Evap 8" x 10" 2 1 1 46 min 3 .66 1.2 .43 15.0 .18 1.09 .18
A/S & Hum. 41/2" Axial
DSFDSF
DSFDSF
DSF - Inlet
2' Fish 400 800 20° 34° 28° 100 ~ 150 28° Forced Air Evap 7" x 10" 1 1 1 46 min 3 .33 .6 .17 15.0 .18 .46 .18
A/S & Hum. 41/2" Axial
3' Fish 400 1100 20° 34° 28° 100 ~ 150 28° Forced Air Evap 7" x 10" 1 1 1 46 min 3 .33 .6 .26 15.0 .18 .87 .18
A/S & Hum. 41/2" Axial
4' Fish 400 1600 20° 34° 28° 100 ~ 150 28° Forced Air Evap 7" x 10" 1 1 1 46 min 3 .33 .6 .35 15.0 .18 1.04 .18
A/S & Hum. 41/2" Axial
6' Fish 400 2400 20° 34° 28° 100 ~ 150 28° Forced Air Evap 7" x 10" 2 1 1 46 min 3 .66 1.2 .52 15.0 .18 1.57 .18
A/S & Hum. 41/2" Axial
DSFMDSFM
DSFMDSFM
DSFM - Medium Depth DSF
2' Fish 500 1000 20° 34° 28° 100 ~ 150 28° Forced Air Evap 7" x 10" 1 1 1 46 min 3 .33 .6 .17 15.0 .18 .46 .18
A/S & Hum. 41/2" Axial
3' Fish 500 1500 20° 34° 28° 100 ~ 150 28° Forced Air Evap 7" x 10" 1 1 1 46 min 3 .33 .6 .26 15.0 .18 .87 .18
A/S & Hum. 41/2" Axial
4' Fish 500 2000 20° 34° 28° 100 ~ 150 28° Forced Air Evap 7" x 10" 1 1 1 46 min 3 .33 .6 .35 15.0 .18 1.04 .18
A/S & Hum. 41/2" Axial
6' Fish 500 3000 20° 34° 28° 100 ~ 150 28° Forced Air Evap 7" x 10" 2 1 1 46 min 3 .66 1.2 .52 15.0 .18 1.57 .18
A/S & Hum. 41/2" Axial
NOTES:NOTES:
NOTES:NOTES:
NOTES: These refrigerated merchandisers have been designed for use in stores where temperatures and humidity are
maintained at or below 75°F and 55%RH. Stores are responsible for setting their cases appropriately in conditions which vary
from the above. The number of defrosts and/or the duration may vary for cases displaying products for which they were not
designed. Italicized data indicates optional equipment.
FOR INQUIRES CALL [phone] EXT.133ModeMode
ModeMode
Mode

IGSV-DSF, DSFM-0303
18
Electrical Schematics
By: Checked By:
No. Description:
Revisions: dsf.dft
HussmannCorporation
13770 RamonaAvenue
Chino, CA. 91710
(909)-590-4910
Lic.#: 644406
Date:
Drawing Title:
Next Assembly:
Drawn By: Drawing No.:
Project Title:
Date:
Abraham C. Hui
ACH
07/31/98
XSheet 1 of 1
DSF Wiring Diagram
Computer Case
Controller
To Sensors
T
NX
2
3
4
1
MOTOR
S
S
BALLAST SM140
MOTOR
MOTOR
General Grounding Area
S
MOTOR MOTOR
Upper Warmer-wire (Back of Case)
Front Air-sweep Heater
4', 5' & 6' section
Air-sweep Fan (Under Case)
2', 3', 4' & 5' section
6' section
Evaporator Coil Fan
2' & 3' section
F40/T12
Ledge Light (Optional)
Orange
Purple
Brown Yellow
Labeled "Duplex"
Labeled "Controller"
Labeled
"Flush
System"
Snap-in Duplex (Optional)
Outlets (Back of Case)
Humidity Fan
Suction Stop Solenoid
Tx Valve (Optional)
Thermostat
Automatic Water Flush System
(Optional - Under Case)
Paragon Timer
Solenoid Valve
(Optional)
black
white
white
black
green
white
black
green
white
black
Hussmann Harness
Red

Rev.0303
19
APPENDIX A. – Temperature Guidelines
Refrigerated
The refrigerators should be operated according to Hussmann’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 TYPICAL ENTERING
REFRIGERATOR AIRTEMPERATURE
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 ServiceCase Reach-In
I. Open Display Styles II. Closed Display Styles
APPENDIX B. – Application
Recommendations
Refrigerated
1.0 Temperature performance is critical for controlling bacteria
growth. Therefore, the following recommendations are included in
the standard. They are based on confirmed field experience over
many years.
1.1 The installer is responsible for following the installation instruc-
tions 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 influences such as drafts, radiant
heating from the ceiling and from lamps. Such influence should
be properly corrected or compensated for.
c) At the same time, checks should be made of the store dry-
bulb and wet-bulb temperatures to ascertain that they are
within the limits prescribed by Hussmann.
d)Complete start-up procedures should include checking through
a defrost to make certain of its adequate frequency and length
without substantially exceeding the actual needs. This should
include checking the electrical or refrigerant circuits to make
sure that defrosts are correctly programmed for all the
refrigerators connected to each refrigeration system.
e) Recording instruments should be used to check performance.
APPENDIX C. – Field Recommendations -
Refrigerated
Recommendations for field evaluating the performance of retail
food refrigerators and hot cases
1.0 The most consistent indicator of display refrigerator performance
is temperature ofthe air entering the product zone (Refrigerated
see Diagram 1, Appendix A). In practical use, the precise
determination of return air temperature is extremely difficult.
Readings of return air temperatures will be variable and results
will be inconsistent. The product temperature alone is not an
indicator of refrigerator performance.
NOTE: Public Health will use the temperature of the product in
determining if the refrigerator will be allowed to display potentially
hazardous food. For the purpose of this evaluation, product
temperature above the FDA Food Code 1993 temperature for
potentially hazardous food will be the first indication that an
evaluation should be performed. It is expected that all refrigerators
willkeep foodatthe FDAFoodCode 1993temperature for potentially
hazardous food.
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 determined whether a display
Appendices

IGSV-DSF, DSFM-0303
20
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 first 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 first 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 flow 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?
8. Are display signs blocking or diverting airflow?
9. 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 recom-
mended 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 fins clear of dirt, dust, etc.?
19. Is there a shortage of refrigerant?
20. Has the equipment been modified to use replacements for CFC-12,
CFC-502 or other refrigerant? If so, have the modifications been
made in accordance with the recommendations of the equipment
manufacturer? Is the refrigerator charged with the proper
refrigerant and lubricant? Does the system use the recommended
compressor?
APPENDIX D. – Recommendations to user -
Refrigerated
1.0 Hussmann should provide instructions and recommendations for
proper periodic cleaning. The user will be responsible for such
cleaning,includingthecleaning 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.
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.Actualuseandproductsmaydictatemorefrequentcleaning.
Circumstancesofuseandequipmentdesignmustalsodictatethefrequency
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
surroundingthestorageordisplaycompartmentswithdetergentandwater
will keep the equipment presentable and prevent grime buildup.
1.2 Load levels as defined by Hussmann must be observed.
1.3 The best preservation is achieved by following these rules:
a) Buy quality products.
b)Receiveperishablesfromtransit 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