Hussmann DVG-8 User manual

SERIES DVG
Low Temperature
Merchandisers
PLEASE READ THIS MANUAL BEFORE USING THE PRODUCT
Installation &
Operation Manual
P/N 2402294 B
DVG-8
MARCH, 2004
HUSSMANN – CORPORATION
Hussmann Monterrey Mexico
Carretera Mexico-Laredo KM. 1009
Cienga de Flores, Nuevo Leon 65550
Mexico
Phone [phone]
Fax [phone]

TABLE OF CONTENTS
Introduction 1
Inspection 1
Specifications
Construction 1
Cabinet Dimensions 1
Cabinet Capacities 2
Electrical Data 2
Installation and Start Up 2
Location 2
Power Requirements 2
StartUpProcedures 3
Operation and Maintenance
Temperature Control 3
Display Lighting 3
Defrosting 3
CondensingUnit 4
Cleaning the Condenser 4
CleaningExterior 4
CleaningInterior 4
Serial Plate Location and Refrigerant Charges 4
Temperature Control Replacement 5
Operational Data 5
Trouble Shooting Chart 6 - 7
Dipping Using Guide
Loading 7
Storage 7
Lids 7
Temperature Control 7
LoadLimits 8
Dipping 8
Maintenance 8
Warranty and Parts Information 8

1
INTRODUCTION, INSPECTION, SPECIFICATIONS
INSTALLATION and START UP
INTRODUCTION –
The DVG-8 is specifically designed for dipping/display of bulk ice cream, sherbet, or frozen
yogurt. Wide glass front and one-piece molded lids provide an unobstructed view of the
product for impulse merchandising. Optional items include easy to use can holder trays
and dipper wells.
INSPECTION –
Upon receipt of the cabinet, carefully examine the crating for damage. If damage is found,
make a note on the delivery ticket before signing. Carefully remove shipping crate and
examine the cabinet for “concealed” damage. If damage is found contact the delivering
carrier immediately and have his agent prepare an inspection report for the purpose of
filing a claim. This is your responsibility.
SPECIFICATIONS
CONSTRUCTION –
The base is an all welded assembly of heavy duty steel to provide a strong frame
The shell is formed from heavy gauge steel
The exterior assembly is then chemically treated and finished with baked-on powder paint.
The liner is formed from pre-painted steel . A Copper evaporator tubing is fastened to the
liner, and a conductive material is applied on both top and bottom of the tubing to further
enhance maximum heat transfer.
All models incorporate a slide-out condensing unit for easy access to all components.
CABINET DIMENSIONS –
Cabinet Dimensions (inches)
Model Length Width Height Ship
DVG Outside Inside Outside Inside Outside Wt.
-8 47 7/16 43 1/8 25 13/16 21 1/28 51 3/8 405

2
CABINET CAPACITIES –
Cabinet
Model Cu. Capacity (9 1/2 dia. 3 gal cans) # of lids
DVG Ft. Upper Display Lower Display
-8 8.9 8 4 1
ELECTRICAL DATA
Cabinet Compressor Cabinet
Model Volts HP L.R. F.L. Nominal Fuse
DVG Amps Amps Run Amps Amps
-8 115 1/2 51.0 7.9 8.4 15
INSTALLATION and START UP
LOCATION –
The location of your cabinet is important. Make sure your selected location is NOT in any
of the following areas as it could seriously affect the operation.
• Not in direct sunlight.
• Not in the air path of heat or air conditioning ducts.
• Not at an exit or entrance affected by extreme temperature change.
Allow 2 feet of clearance at the rear of the case to allow adequate air movement across the
condenser for proper refrigeration system performance, do not obstruct the grille at the
rear intake and discharge.
Level case front to back and end to end, shimming where necessary upon installation to
assure proper operating drains, and refrigeration system.
POWER REQUIREMENTS –
The DVG model is equipped with a three-wire grounded service cord for your protection.
The cabinet is designed to operate on 115V single-phase 60hz current. A separate circuit is
recommended to prevent product loss due to overloading or malfunction of other
equipment on the same circuit. Use a time delay fuse or circuit breaker. The supply circuit
must be properly grounded and conform to National and Local Electrical Codes. Voltage,
as measured at the compressor terminals during operation, must not vary more than 5%
from cabinet serial plate rating. If a low voltage condition exists, contact your electrician
or Power Company.

3
A wiring diagram is provided on the condenser shroud for each unit.
A power (ON-OFF) switch is provided on each model. The switch is accessible through a
hole provided in the rear (operator side) access panel
START UP PROCEDURE -
• Make sure fan turns freely. Check for any connections or parts that might have
loosened during shipment.
• Start cabinet, and allow temperature to pull down to normal level before loading
product.
OPERATION AND MAINTENANCE
SERVICING DATA AND
PROCEDURES
OPERATION and MAINTENANCE
TEMPERATURE CONTROL –
The thermostat, which senses the cold wall temperature, is located at the lower rear right
corner of the cabinet through the access panel. It has been pre-set at the factory to
maintain product temperatures between +10°f and +4°f. The thermostat is adjustable. If
other than normal temperatures are required, adjust the control by turning the knob
clockwise for colder and counter-clockwise for warmer temperatures.
DISPLAY LIGHTING –
All models are equipped with fluorescent light fixtures installed in the canopy. An ON-
OFF switch is located in the right service side of the canopy and is so labeled.
DEFROSTING –
It must be recognized that accumulation of frost on the cabinet walls does impair
refrigeration. Daily scraping of the interior walls with a plastic scraper will extend the
length of time between complete defrosting.
Most installations will require a complete defrosting every seven to ten days. Usually the
best time to defrost is at the close of business so the cabinet will be regulated for the start of
the next business day.
The ice cream should be removed from the cabinet and placed in a walk-in or storage
freezer during the defrosting operation. A power switch for turning the case off for
defrosting is located through the access panel.

4
Defrosting may be accomplished with the aid of a hair dryer, plastic scraper or by merely
letting the cabinet remain open until the walls are cleared. Care should be taken not to
puncture the interior walls or remove paint from the walls during this procedure.
Be sure to disconnect power from the cabinet prior to starting defrost operation. After the
cabinet is completely defrosted, wash thoroughly, remove defrost water (Hussmann
dipping cases are provided with an outside drain located on the operator’s side of the case
base to assist you in this operation), wipe the interior dry, and turn the power back on.
Be sure to allow the cabinet to cool down to its operating temperature before reloading.
CONDENSING UNIT –
The condensing unit is mounted on a slide out base, accessible by removing the rear serving
side access panel. The condenser is of the bare tube design. The condenser fan motor
draws the air through the rear access panel, across the compressor and discharges back out
the rear access panel.
CLEANING THE CONDENSER –
To clean condenser, a soft, nylon brush should be used to loosen dirt and lint. Then
vacuum up the dirt or blow condenser out with a high-pressure gas such as nitrogen.
Never use a wire brush to clean condenser tubes.
CLEANING EXTERIOR / INTERIOR –
When cleaning the exterior of the cabinet use a soft cloth or sponge with water and mild
detergent. Rinse and wipe dry.
For cleaning the interior of the product compartment, a built-in drain has been provided
with a standard hose fitting located at the front of the cabinet in the base area. Disconnect
the electrical power and allow cabinet to warm to above freezing temperature. Use a soft
cloth or sponge with a mild detergent to wash the interior. Wipe dry before restarting the
cabinet. Allow the cabinet to cool down to proper temperature before reloading product.
SERIAL PLATE LOCATION –
The serial plate is located on the interior left wall of the cabinet. This plate contains all
pertinent information such as model, serial number, amperage rating, refrigerant type and
charge, etc. The specific charge is 29 oz., of R-404a.

5
TEMPERATURE CONTROL REPLACEMENT –
The Ranco temperature control is located in the compressor compartment. To replace,
first disconnect power supply and remove two screws holding control dial plate. Pull
capillary tube from control well, noting length of tube removed. Push new cap tube into
well, being careful not to kink it, and making certain it reaches full depth of well.
Replace spade connectors and reinstall dial plate and two screws which hold control in
place.
Operational Data
The following condition is typical data based on lab tests, and may vary under field
conditions.
Ambient Temp 75°F 85°F
DVG-8 DVG-8
Head Pressure psig. 230 240
Suction Press. psig 9 10
Load Line Temp ----------- 5°F ------------- ---------- 8°F -----------
TROUBLE SHOOTING CHART
TROUBLE PROBABLE CAUSE SOLUTION
Compressor will not start,
no noise
1. Power disconnected 1. Check service cord for
proper connection
2. Blown fuse or breaker 2. Replace fuse or reset
breaker
3. Defective or broken
wiring
3. Repair or replace
4. Defective overload 4. Replace
5. Defective temperature 5. Replace control
Compressor will not start
cuts out on overload
1. Low voltage 1. Check voltage at cabinet.
Should be within 5% of
rating
2. Defective compressor 2. Replace
3. Defective relay 3. Replace
4. Restriction pinched cap
tube
4. Repair or replace tube
5. Restriction moisture 5. Leak check, replace drier,
evacuate and recharge
6. Inade
q
uate air over 6. Allow at least 24” at back

6
condenser of unit compartment
7. Defective condenser fan
motor
7. Replace
TROUBLE SHOOTING CHART
TROUBLE PROBABLE CAUSE SOLUTION
High head pressure 1. Cabinet location too warm 1. Relocated cabinet
2. Restricted condenser air
flow
2. Clean condenser or
remove air flow restriction
3. Defective condenser fan
motor
3. Replace motor
4. Air or non-condensable
gases in system
4. Leak check, change drier,
evacuate and recharge
Warm storage temperatures 1. Temperature control not
set properly
1. Reset control
2. Short of refrigerant 2. Leak check, change drier,
evacuate and recharge
3. Cabinet location too warm 3. Relocate cabinet
4. Too much refrigerant 4. Purge system, change
drier, evacuate and recharge
5. Low voltage, compressor
cycling on overload
5. Check voltage at cabinet.
Should be within 5% of
rating
6. Heavy frost on side walls 6. Defrost cabinet
Compressor runs
continuously, product too
cold
1. Defective control 1. Replace
2. Control sensing element
not completely installed in
well
2. Push control sensing
element into well
3. Short on refrigerant 3. Leak check, change drier,
evacuate and recharge
Compressor runs
continuously, product too
warm
1. Short on refrigerant 1. Leak check, change drier,
evacuate and recharge
2. Inefficient compressor 2. Replace

7
DIPPING USERS GUIDE
The general success of any ice cream dipping department depends to a great extent on the
people within that department. If at all possible, a single individual should be assigned the
direct responsibility of assuring that proper operational procedures are being followed.
LOADING –
• Careful thought should be given to the placement of flavors within the cabinet prior
to the opening of the dipping department. Flavors with the highest sugar content
(ripple, maple syrup, and candy) require a lower temperature for dipping than
vanilla. Since temperatures will vary slightly within the cabinet, it is recommended
that these flavors be placed in the corners where maximum cooling effect from two
walls can be taken advantage of.
STORAGE –
• In order to assure product quality and minimum energy usage, it is important that
proper attention is given to the maintenance of product temperatures prior to
placement in the display freezer. Storage temperatures are generally maintained at
–12 degrees F to –18 degrees F. This allows for long-term storage of ice cream
without deterioration. Dipping temperatures are generally maintained at +5
degrees F to +9 degrees F, which allows for rather limited display time before
deterioration begins to occur.
• Ice cream removed from a delivery truck, walk-in freezer, or storage cabinet should
be placed in the dipping cabinet immediately.
• The dipping cabinet is not designed as a hardening cabinet, and will generally only
maintain ice cream at the preset dipping temperature.
• If ice cream is allowed to warm up prior to placement in the dipping cabinet,
crystallization may occur resulting in some loss of product quality.
LIDS –
• To conserve energy and minimize frost accumulation on the cabinet interior walls,
the lids should remain closed until the customer has made his/her choice of flavors,
and should be closed immediately once the customer has been served. Under no
circumstances should the cabinet lids be left open for extended periods of time.
TEMPERATURE CONTROL –

8
• The temperature control is factory set for normal dipping temperatures. If, after a
week or so of operation, it is decided that a higher or lower temperature is required,
only a qualified refrigeration mechanic should adjust the control. Other than the
initial adjustment and possibly a seasonal adjustment, no other setting should be
required. If the cabinet temperature fluctuates to any great extent, a refrigeration
mechanic should be notified. Employees should not be allowed to tamper with the
control setting.
LOAD LIMITS –
• A fully loaded cabinet will use less energy and maintain generally more even
temperatures than one that is only partially full. However, care should be taken not
to exceed the load line limits as noted on the interior cabinet walls through the use of
wire racks, stepshelving, or by stacking containers three high.
DIPPING –
• Much of the success of hand dipping and appeal of the stored ice cream to the
customer depends on the training of personnel in proper dipping methods. Periodic
scraping of the container sidewalls and leveling off of the ice cream is essential to
avoid discoloration and drying out of the ice cream. Scraping the container
sidewalls and leveling off the ice cream should be done lightly with the use of a
spade. Start with the back of the spade turned towards the side of the can, working
from the top of the can down. Once the walls are cleared, the top portion of the
remaining ice cream should be leveled off, filling in holes left by previous dipping.
MAINTENANCE –
• Proper maintenance of refrigeration equipment can have a dramatic effect on the
equipment’s ability to perform, as well as power consumption and customer
reaction to your dipping operation.
• Hussmann equipment is designed so that a minimum amount of maintenance is
necessary. The relatively few items that do require attention should be scheduled
for specific time periods based on prevailing store conditions and cabinet usage.
WARRANTY –
Please read carefully to assure prompt and accurate service
Ordering Replacement Parts –
• Contact your nearest Hussmann Distributor.
• Always specify model and serial number of cabinet.
• If correct part number is not known, give a clear description of part itself and its
function in the cabinet.

9
Warranty Parts Procedure –
• Same as items above
• Give original installation date of cabinet and, if possible, forward a copy of the
original invoice or delivery receipt.
• All shipments of in-warranty replacement parts will be invoiced from the factory
until such time as the defective part is returned and proved to be defective by our
Quality Control Department.
• Contact your Hussmann Distributor for instructions on returning in-warranty
parts.
• Warranty parts must be returned to the factory within 30 days of date of failure to
assure proper disposition.
• Lack of any of the above information may result in the shipment of the wrong part,
or a delay in shipment.
Compressor Replacement Procedure –
• Replacement compressors will not be shipped from the Hussmann factory. They
may be obtained from your nearest Aspera Wholesaler.
• Your wholesaler will replace, free of charge, any compressor found to be defective
within twelve months of installation, not to exceed twenty months from the date of
manufacture, as determined by the compressor serial number on the compressor
serial plate.
• For any defective compressor beyond the twelve or twenty month time period, a
salvage value credit will be given to partially offset the invoice for the replacement.
The following information:
• The cabinet model and serial number
• A copy of the wholesaler’s invoice, along with a copy of the salvage value credit.