Maxx Cold MXCF27UHC User manual

MANUAL
INSTRUCTION
Pizza Prep Tables
Sandwich/Salad Units
Megatop Sandwich/Salad Units
Undercounter Refrigerators and Freezers
Worktop Refrigerators and Freezers
0818
English
PLEASE READ THESE INSTRUCTIONS CA
REFULLY B EFORE USE
MCMNXS09
082018

SERIAL NUMBER INFORMATION
The serial number of all self-contained refrigerators and freezers is located inside the
unit on the left hand side near the top on the wall. Always have the serial number of
your unit available when calling for parts or service. This manual covers standard units
only. If you have a custom unit, consult the customer service department at the number
listed on the last page.
RECEIVING AND INSPECTING THE
EQUIPMENT
Even though most equipment is shipped in protective packaging, care should be taken
during unloading so the equipment is not damaged while being moved into the build-
ing.
1. Visually inspect the exterior of the package and skid or container. Any damage
should be noted and reported to the delivering carrier immediately.
2. If damaged, open and inspect the contents with the carrier.
3. In the event that the exterior is not damaged, yet upon opening there is con-
cealed damage to the equipment, notify the carrier. Notification should be made
verbally as well as in written form.
4. Request an inspection by the shipping company of the damaged equipment. This
should be done within 10 days from receipt of the equipment.
5. Be certain to check the compressor compartment housing and visually inspect the
refrigeration package. Be sure lines are secure and base is still intact.
6. Freight carriers can supply the necessary damage forms upon request.
7. Retain all crating material until an inspection has been made or waived.
SAVE THESE INSTRUCTIONS

SPECIFICATIONS
Pizza Prep Tables
MODEL #
V/Hz/Ph
AMPS
STORAGE
CAPACITY
Cu Ft
PAN
1/3
Size
HP
BTU
CHARGE
OZ
UNIT
WEIGHT
LBS
MXCPP50
115/60/1
7
12
6
½
5600
9.9
348
MXCPP70
115/60/1
7.5
22
9
½
6200
10.6
432
MXCPP92
115/60/1
9
32
12
¾
6800
13.8
582
Sandwich / Salad Units
MODEL #
V/Hz/Ph
AMPS
STORAGE
CAPACITY
Cu Ft
PAN
1/6
Size
HP
BTU
CHARGE
OZ
UNIT
WEIGHT
LBS
MXCR29S
115/60/1
5
7
8
⅜
3200
9.5
276
MXCR48S
115/60/1
7
12
12
½
5400
9.5
313
MXCR60S
115/60/1
7.5
15.5
16
½
5800
10.6
362
MXCR72S
115/60/1
7
18
18
½
6200
10.6
381
Megatop Sandwich / Salad Units
MODEL #
V/Hz/Ph
AMPS
STORAGE
CAPACITY
Cu Ft
PAN
1/6
Size
HP
BTU
CHARGE
OZ
UNIT
WEIGHT
LBS
MXCR29M
115/60/1
5
7
12
⅜
3200
9.5
276
MXCR48M
115/60/1
7
12
18
½
5400
9.5
313
MXCR60M
115/60/1
7.5
15.5
24
½
5800
10.6
362
MXCR72M
115/60/1
7
18
27
½
6200
10.6
408
Undercounter / Worktop Refrigerators
MODEL #
V/Hz/Ph
AMPS
STORAGE
CAPACITY
Cu Ft
HP
BTU
CHARGE
OZ
UNIT
WEIGHT
LBS
MXCR27U/WT
115/60/1
5
6.5
⅜
2800
9.5
181
MXCR48U/WT
115/60/1
5
12
⅜
3000
9.5
256
MXCR60U/WT
115/60/1
5
15.5
⅜
3200
10.6
305
MXCR72U/WT
115/60/1
7
18
½
6200
10.6
353
Undercounter / Worktop Freezers
MODEL #
V/Hz/Ph
AMPS
STORAGE
CAPACITY
Cu Ft
HP
BTU
CHARGE
OZ
UNIT
WEIGHT
LBS
MXCF27U/WT
115/60/1
7
6.5
½
3500
12.3
192
MXCF48U/WT
115/60/1
9
12
½
3800
13.4
278
MXCF60U/WT
115/60/1
10
15.5
⅝
4200
14.1
327
MXCF72U/WT
115/60/1
12
18
⅝
6200
14.1
359

INSTALLATION
Location:
Units represented in this manual are intended for indoor use only. Be sure the location
chosen has a floor strong enough to support the total weight of the cabinet and con-
tents. A fully loaded unit can weigh as much as 1500 pounds. Reinforce the floor as
necessary to provide for maximum loading. For the most efficient refrigeration, be sure
to provide good air circulation inside and out.
Inside cabinet:
Do not pack the units so full that air cannot circulate. The refrigerated air is discharged
at the top rear of the unit. It is important to allow for proper air flow from the top rear to
the bottom of the unit. Obstructions to this air flow can cause evaporator coil freeze
ups and loss of temperature or overflow of water from the evaporator drain pan. The
shelves have a rear turn up on them to prevent this, however bags and other items can
still obstruct air flow in the far rear of the cabinet. Air is brought into the evaporator coil
with fans. Prevent obstruction by locating large boxes and tall stacks of product away
from the outlet or inlet of airflow.
Outside cabinet:
Be sure that the unit has access to ample air. Avoid hot corners and locations near
stoves and ovens. It is recommended that the unit be installed no closer than 6" from
any wall.
Leveling:
A level cabinet looks better and will perform better because the doors will line up with
the frames properly, the cabinet will not be subject to undue strain and the contents
of the cabinet will not move around on the shelves. Use a level to make sure the unit is
level from front to back and side to side. Units supplied with legs will have adjustable
bullet feet to make the necessary adjustments. If the unit is supplied with casters, no
adjustments are available. Ensure the floor where the unit is to be located is level.
Stabilizing:
All models are supplied with casters for your convenience, ease of cleaning under-
neath and for mobility. It is very important, however, that the cabinet be installed in a
stable condition with the front wheels locked while in use. Should it become necessary
to lay the unit on its side or back for any reason, allow at least 24 hours before start-up
so as to allow compressor oil to flow back to the sump. Failure to meet this requirement
can cause compressor failure and unit damage.
Unit repairs will not be subject to standard unit warranties due to
improper installation procedures.
4

INSTALLATION
Electrical connection:
Refer to the amperage data on page 3, the serial tag, your local code or the National
Electrical Code to be sure the unit is connected to the proper power source. A pro-
tected circuit of the correct voltage and amperage must be run for connection of the
line cord, or permanent connection to the unit.
The on/off switch must be turned to OFF and the unit discon-
nected from the power source whenever performing service,
maintenancefunctionsor cleaning the refrigeratedarea.
OPERATION
Do not throw items into the storage area. Failure to heed these
recommendations could result in damage to the interior of the
cabinet.
Refrigerated cabinets:
Temperature range for the internal cabinets is 33°to 40°F for all food prep units, under-
counter and worktop refrigerators and -7°to -3°F for undercounter and worktop freezers.
The rail’s temperature range for all prep units is 33° to 41°F.
Food Prep units should operate with pans in place. Operation without pans and/or pan
covers in place will lower efficiency and may damage the unit due to continuous run-
ning.
Continuous opening and closing of the door will prevent the unit’s ability to maintain
optimum refrigeration temperature.
The top section is not intended for overnight storage. Product should be removed from
pans. Pans can remain in cabinet whileempty.
Defrosting:
Every 6 hours, the unit will shut off to let the evaporator coil clear up the ice and the
controller will display the defrost symbol. When the coil temperature reaches terminal
temperature or after 20 minutes, the unit will start to work again.
On/Off Switch:
An on/off switch is located on the front of the bottom shroud and on the condenser
compartment door for the Pizza prep tables. When the unit is on, the switch will glow
green.
5

SOLID-STATE THERMOSTAT DESCRIPTIION
1. FRONT PANEL COMMANDS
SET: To display target set point; in programming mode it is
used to select a parameter or confirm an operation
(DEF) To start a manual defrost
(UP):To see the last temperature alarm; in programming mode it browses
the parameter codes or increases the displayed value
(DOWN)To see the last temperature alarm; in programming mode it browses
the parameter codes or decreases the displayed value.
KEY COMBINATIONS:
To lock & unlock the keyboard.
To enter in programming mode.
To return to the room temperature display.
1.1 USE OF LEDS
Each LED function is described in the following table.
2. MAIN FUNCTIONS
1. Push the UP or Down key, the alarm signals are displayed.
2. When the signal is displayed, ho ld the SET key untill the "rst" message is displayed, and push the
SET again, the "rst" message starts blinking and the normal temperatu re will be displayed.
6
3.1 HOW TO SETTHE ALARM AND RESET THE RECORDED ALARM
Condenser probe failure
P3
CSd Condenser alarm

MAINTENANCE
The power switch must be turned to OFF and the unit discon-
nected from the power sourcewhenever performing service,
maintenancefunctionsor cleaning the refrigeratedarea.
Refrigerators and Freezers
The interior and exterior can be cleaned using soap and warm water. If this isn't suffi-
cient, try ammonia and water or a nonabrasive liquid cleaner. When cleaning the ex-
terior, always rub with the "grain" of the stainless steel to avoid marring the finish. Do not
use an abrasive cleaner because it will scratch the stainless steel and plastic and can
damage the breaker strips and gaskets.
Cleaning the Condenser Coil
The condenser coil requires regular cleaning, at least every 90 days. In some instances
you may find that there is a large amount of debris and dust or grease accumulated
prior to the 90 day time frame. In these cases the condenser coil should be cleaned
every 30 days. If the build up on the coil consists of only light dust and debris the con-
denser coil can be cleaned with a simple brush. Heavier dust build up may require a
vacuum or even compressed air to blow through the condenser coil. If heavy grease
is present there are de-greasing agents available for refrigeration use and specifically
for the condenser coils. The condenser coil may require a spray with the de-greasing
agent and then blown through with compressed air. Failure to maintain a clean con-
denser coil can initially cause high temperatures and excessive run times. Continuous
operation with dirty or clogged condenser coils can result in compressor failures. Ne-
glecting the condenser coil cleaning procedures will void any warranties associated
with the compressor or cost to replace the compressor.
Never use a high pressure water wash for this cleaning proce-
dure as water can damage the electrical components located
near or at the condenser coil.
In order to maintain proper refrigeration performance, the condenser fins must be
cleaned of dust, dirt and grease regularly. It is recommended that this be done at least
every three months. If conditions are such that the condenser is totally blocked in three
months, the frequency of cleaning should be increased. Clean the condenser with a
vacuum cleaner or stiff brush. If extremely dirty, a commercially available condenser
cleaner may be required.
7

MAINTANANCE
Stainless Steel Care and Cleaning
To prevent discoloration or rust on stainless steel, several important steps need to be
taken. Stainless steel contains 70-80% iron which will rust. It also contains 12-30%
chromium which forms an invisible passive film over the steel’s surface which acts as a
shield against corrosion. As long as the protective layer is intact, the metal is still stainless.
If the film is broken or contaminated, outside elements can begin to break down the
steel and begin to form rust or discoloration. Proper cleaning of stainless steel requires
soft cloths or plastic scouring pads,
NE VER USE S TEEL PADS, WIRE B R USHES O R SCRAPERS .
Cleaning solutions need to be alkaline based or non-chloride cleaners. Any cleaner
containing chlorides will damage the protective film of the stainless steel. Chlorides are
also commonly found in hard water, salts, and household and industrial cleaners. If
cleaners containing chlorides are used be sure to rinse repeatedly and dry thoroughly
upon completion.
Routine cleaning of stainless steel can be done with soap and water. Extreme stains or
grease should be cleaned with a non-abrasive cleaner and plastic scrub pad. It is al-
ways good to rub with the grain of the steel. There are also stainless steel cleaners avail-
able which can restore and preserve the finish of the steels protective layer.
Early signs of stainless steel breakdown can consist of small pits and cracks. If this has
begun, clean thoroughly and start to apply stainless steel cleaners in attempt to restore
the passivity of the steel.
Never use an acid based cleaning solution. Many food products have
an acidic content which can deteriorate the finish. Be sure to clean
thestainless steel surfacesof ALL food products. Common items include,
tomatoes, peppersandother vegetables.
Gasket Maintenance
Gaskets require regular cleaning to prevent mold and mildew build up and also to keep
the elasticity of the gasket. Gasket cleaning can be done with the use of warm soapy
water. Avoid full strength cleaning products on gaskets as this can cause them to be-
come brittle and prevent proper seals. Also, never use sharp tools or knives to scrape
or clean the gasket which could possibly tear the gasket. Gaskets can easily be re-
placed and do not require the use of tools or authorized service persons, The gaskets
are "Dart" style and can be pulled out of the groove in the door and new gaskets can
be "pressed" back intoplace.
8

MAINTENANCE
Doors/Hinges
Over time and with heavy use doors the hinges may become loose. If the door is be-
ginning to sag, it may become necessary to tighten the screws that mount the hinge
brackets to the frame of the unit. If the doors are loose or sagging this can cause the
hinge to pull out of the frame which may damage both the doors and the door hinges.
In some cases this can require qualified service agents or maintenance personnel.
Drain Maintenance
Each unit has a drain located inside the unit which removes the condensation from the
evaporator coil and evaporates it at an external condensate evaporator pan. Each
drain can become loose or disconnected from moving or bumping the drain. If you
notice excessive water accumulation on the inside of the unit be sure the drain tube is
connected from the evaporator housing to the condensate evaporator drain pan. If
water is collected underneath the unit you may want to check the condensate evap-
orator drain tube to be sure it is still located inside the drain pan. The leveling of the unit
is important as the units are designed to drain properly when on a level surface, if your
floor is not level this can also cause drain problems. Be sure all drain lines are free of
obstructions. Typically food product may block drain lines, causing water to back up
and overflow the drain pans.
Door Replacement and Adjustment
1. Open the door to about 100-110° until the door remains open.
2. Loosen and remove the bottom screw of self-closing cartridge and the three hinge
screws, then slide the door down and out.
3. Prepare the new door. Use a wrench to rotate the square head of the cartridge
shaft approximately 120° in the closing direction of the door. The hinge is now pre-
loaded and ready to be secured to the bottom hinge
4. Hold the door at about 100° from the closed position, insert the bottom hinge over
the square shaft of the cartridge so that the hinge is facing the cabinet. Insert the
mounting screw and fastensecurely.
5. Still holding the the entire door/hinge assembly at about 100°, slide it up to the top
hinge pin, ensuring proper alignment then fasten the bottom hinge securely.
6. Allow the door to freely swing, making sure it swings closed by itself without
restriction.
9

MAINTENANCE
Open the bottom shroud
Loosen and remove the screw from the two holes in front of the
bottom shroud, then the bottom shroud can be move out.
WIRING DIAGRAM
Model: MXCPP50/70/92 - MCR29S/48S/60S - MCR29M/48M/60M - MXCR27U/48U/60U
Model: MXCF27U/48U/60U
SWITCH
N
L
OVERLOAD
PROTECTOR
POWER
PLUG
THERMOSTAT DISPLAY
EVAP
SENSOR
ROOM
SENSOR
M
EVAPORATOR
FAN
CONDENSER
FAN
M
STAR T
CAPACITOR
COMPRESSOR
CURRENT
RELAY
10
L
N
DEFROST
HEATER
THR MAL
CUT-OFF
DOOR
FRAME
HEATER

TPP-44,TPP-67,TPP-93
TSSU-29,TSSU-48,TSSU-60
TUC-27W,TUC-48W,TUC-60W
TUC-27,TUC-48,TUC-60
WIRING DIAGRAM
11

WIRING DIAGRAM
12

NOTES:
11

www.maxxcoldfoodservice.com
3355 Enterprise Ave, Suite #160,
Fort Lauderdale, FL 33331
Phone:[phone] ·Fax:[phone]