MONTAGUE RB36SC User manual

1
INSTRUCTION MANUAL
These instructions should be read thoroughly before attempting installation.
Set up and installation should be performed by qualified installation personnel.
PLEASE RETAIN THIS MANUAL
FOR FUTURE REFERENCE.
THE MONTAGUE COMPANY
1830 Stearman Avenue
P.O. BOX 4954
Hayward, CA 94540-4954
TEL: [phone] FAX: [phone]
MODEL(S):
RB-36-SC—RB-108-SC
RB-36-R—RB-108-R
FB36-SC FREEZER—FB-108-SC FREEZER
FB-36-R FREEZER– FB-108-R FREEZER
PT-36-SC—PT-96-SC
PT-36-R—PT-96-R
INSTALLATION, ROUTINE MAINTENANCE, & DAILY OPERATION
MONTAGUE
REFRIGERATED / FROZEN
CHEF BASES & PREP TABLES

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INTRODUCTION……………………………………. PAGE 1
THE SERIAL TAG …………………………………. PAGE 2
RECEIVING & INSPECTING …………………….. PAGE 3-4
A. UNPACKING AND CHECKING
INSTALLATION …………………………………… PAGE 5-6
A. UNPACK LOOSE COMPONENTS
B. REFRIGERATION LINES
C. ELECTRIC CONNECTION
D. CLEARANCES
ROUTINE MAINTENANCE SCHEDULE………… PAGE 7
MAINTENANCE……………………………………. PAGE 7-11
OPERATION.….……………………………………. PAGE 12
A. TEMPERATURE SETTING
B. FREEZER SETTING
C. THERMOSTAT
D. DEFROST
E. SHUTTING OFF
CONTROLLER OPERATION (MEDIUM TEMP) PAGE 13
A. OPERATION MODE
B. TEMPERATURE SET POINT MODE
C. OFF MODE
CONTROLLER OPERATION (LOW TEMP)……. PAGE 14
A. OPERATON MODE
B. TEMPERATURE SET POINT MODE
C. OFF MODE
PREP TABLE REFRIGERATION (MED TEMP) PAGE 15
A. OPERATION MODE
B. TEMPERATURE SET POINT MODE
C. OFF MODE
PREP TABLE PAN CHILLER ……………………. PAGE 16
A. OPERATION MODE
B. TEMPERATURE SET POINT MODE
C. OFF MODE
TABLE OF CONTENTS

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WARNING:
Improper installation, adjustment,
alteration, service or maintenance
can cause property damage, injury
or death. Read the operating
and maintenance instructions
thoroughly before installing or
servicing this equipment.
FOR YOUR SAFETY:
Do not store or use gasoline or
other flammable vapors and
liquids in the vicinity of this or
any other appliance.
SHIPPING DAMAGE CLAIM PROCEDURE
For your protection, please note that equipment in this shipment was carefully inspected
and packed by skilled personnel before leaving the factory. The transportation company
assumes full responsibility for safe delivery upon acceptance of this shipment.
If shipment arrives damaged:
1. VISIBLE LOSS OR DAMAGE—Be certain this is noted on freight bill or express receipt,
and signed by person making delivery.
2. FILE CLAIM FOR DAMAGES IMMEDIATELY—Regardless of the extent of damage.
3. CONCEALED LOSS OR DAMAGE—If damage is unnoticed until merchandise is un-
packed, notify transportation company or carrier immediately, and file “concealed dam-
age” claim with them. This should be done within fifteen (15) days of date that delivery
was made to you. Be sure to retain container for inspection.
We cannot assume responsibility for damage incurred in transit. We will, however, be glad
to furnish you with necessary documents to support your claim.
IMPORTANT

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The Refrigeration and Freezer bases are produced with the best possible material and workmanship.
PROPER INSTALLATION IS ESSENTIAL FOR SAFE AND EFFICIENT TROUBLE-FREE OPERATION.
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE
USE OF QUALIFIED INSTALLATION AND SERVICE PERSONNEL ONLY.
INSTALLATION OR SERVICE BY OTHER THAN QUALIFIED PERSONNEL
MAY RESULT IN DAMAGE TO THE EQUIPMENT AND/OR INJURY TO THE
OPERATOR.
Qualified installation personnel are individuals, a firm, corporation or company which either in
person, or through a representative are engaged in, and are responsible for:
The installation of electrical wiring from the electric meter, main control box or service outlet
to the electric appliance. Qualified personnel must be experienced in such work, be familiar
with all precautions required and have complied with all requirements of state and local au-
thorities having jurisdiction. Reference: National Electric Code, N.F.P.A. No. 70– latest
addenda.
READ CAREFULY AND FOLLOW THESE INSTRUCTIONS
THIS UNIT WHEN INSTALLED MUST BE ELECTRICALLY GROUNDED
IN ACCORDANCE WITH LOCAL CODES, OR IN ABSENCE OF LOCAL
CODES, WITH THE NATIONAL ELECTRICAL CODE, ANSI/NFPA No.70–
LATEST ADDENDA.
PROVISIONS MUST BE MADE FOR ADEQUATE AIR SUPPLY TO THE UNIT.

1
NOTE: Sections of this manual are prepared for the use of Service Technicians and should not be
used by those not properly qualified. This manual is not intended to be all encompassing. You
should read, in its entirety, the repair procedure you wish to perform to determine if you have the
necessary tools, instruments, and skills required to perform the procedure.
MONTAGUE MODELS
Montague RB-SC and RB-R models are refrigerated Chef Base units available in different lengths
from 36 to 108 inches in width. These units are available as medium temperature refrigerated or low
temperature freezer storage compartments. Montague PT-SC and PT-R models are refrigerated
Prep Tables available in different lengths from 36 to 96 inches. These units are available with a
medium temperature refrigerated storage compartment, medium temperature pan chiller and food
prep surface. The condensing systems are designed to be installed with minimal clearance to walls
or other equipment.
These models are available as self-contained or remote. Standard features on these models include:
 Electronic temperature control
 All stainless steel construction
 6” legs for (RB-R) models
 Double or single wide drawers
 Display: 3 digit display w/ sign and decimal
point.
 Six status LED
MODELS AVAILABLE
SELF-
CONTAINED
(RB-SC)
REMOTE
(RB-R)
SELF-
CONTAINED
(FB-SC)
REMOTE
(FB-R)
SELF -
CONTAINED
(PT-SC)
REMOTE
(PT-R)
RB-36-SC RB-36-RFB-36-SC FB-36-RPT-36-SC PT-36-R
RB-48-SC RB-48-RFB-48-SC FB-48-RPT-48-SC PT-48-R
RB-60-SC RB-60-RFB-60-SC FB-60-RPT-60-SC PT-60-R
RB-72-SC RB-72-RFB-72-SC FB-72-RPT-72-SC PT-72-R
RB-84-SC RB-84-RFB-84-SC FB-84-RPT-84-SC PT-84-R
RB-96-SC RB-96-RFB-96-SC FB-96-RPT-96-SC PT-96-R
RB-108-SC RB-108-RFB-108-SC FB-108-R
* Available options include: Marine edge exterior top in all different models.
INTRODUCTION

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The serial tag is a label permanently affixed to
every unit on which vital electrical and
refrigeration data about your Montague product,
is recorded as well as model and serial
number. This tag is located inside the storage
cabinet on all standard Self-contained (RB-SC)
or Remote (RB-R) model refrigerated equipment
stand units. Prior to installation, test the
electrical service to assure that it agrees with
the specifications of the equipment marked on
the serial tag.
READING THE SERIAL MODEL:
 Serial = The permanent ID# of your
Montague unit
 Model = The model # of your Montague unit
 Volts = Voltage
 Hz = Cycle
 Heaters (freezers only) = Number of Heaters
 Total Amps = Maximum Amp draw
 Minimum Circuit = Minimum Circuit Ampacity
 Maximum Amps Protection = Breaker size
 Refrigerant = Refrigerant type and amount
used
 Design Pressure = Maximum operating
pressures
THE MONTAGUE CO.
HAYWARD – CALIFORNIA
MOD:
SER:
VOLTS: HZ: PH:
TOTAL AMPS:
DESIGN PRESSURE
(PSIG)
HIGH SIDE: LOW SIDE:
REFRIGERANT: LBS: OZ:
DESIGNED AS COMMERCIAL COOKING
EQUPMENT, INTENDED FOR OTHER THAN
HOUSEHOLD USE.
(DESTINE A UN USAGE AUTRE QUE
DOMESTIQUE.)
P/N:59935-2
EXAMPLE:
SERIAL NUMBER LOCATION
Always have the serial number of your unit
available when calling Parts & Service.
The serial number is on the nameplate that also
includes the model number. A typical
identification plate is shown in Figure 1.
Figure 1.
THE SERIAL TAG
MIN CIRCUIT AMPACITY:

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4. the equipment, notify the carrier. Notification
should be made verbally as well as in written
form.
5. Request an inspection by the shipping
company of the damaged equipment. This
should be done within 10 days from receipt
of equipment.
6. Freight carriers can supply the necessary
damage form upon request.
7. Retain all shipping materials until an
inspection has been made or waived.
HANDLING
WARNING: IF THE UNIT WAS STORED FOR
A LONG PERIOD OF TIME OR
WAS MOVED ON IT’S SIDE, IT IS
NECESSARY FOR THE UNIT TO
STAND UPRIGHT FOR 24 HOURS
BEFORE CONNECTING TO
POWER
SHIPPING DAMAGE CLAIM PROCEDURE
NOTE: For your protection, please note that
equipment in this shipment was carefully
inspected and packed by skilled personnel
before leaving the factory. The transportation
company assumed full responsibility for safe
delivery upon acceptance of this shipment.
* We cannot assume responsibility for
damage incurred in transit. We will, however,
be glad to furnish you with the necessary
documents to support your claim.
All Montague products are factory tested for
performance and are free from defects when
shipped. The utmost care has been taken in
crating this product to protect against damage in
transit.
You should carefully inspect your Montague unit
for damage during delivery. If damage is
detected, you should save all the crating
materials and make note on the carriers Bill of
Lading describing the damage. A freight claim
should be filed immediately. There is a fifteen
(15) day limit to file freight damage with the
carrier. (to verify)
Care should be taken during unloading so the
equipment is not damaged while being moved
into the building.
1. Visually inspect the exterior of the package
and skid or container. Any damage should be
noted and reported to the delivery carrier
immediately.
2. If damaged, open and inspect the contents
with the carrier.
3. In the event the exterior is not damaged, yet
upon opening, there is concealed damage to
RECEIVING, INSPECTING, & HANDLING

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RECEIVING & INSPECTING
UNCRATING
NOTE: UNITS ARE SHIPPED IN EITHER A
CARTON OR WOOD CRATED PACKAGING,
MOUNTED AND STRAPPED SECURELY TO
A PALLET. ( PLEASE REFER TO PHOTOS
BELOW FOR EXAMPLES )
Carton Packed
Wood Crated
NOTE: CUT STRAPS AND REMOVE
CRATING MATERIAL TO ACCESS UNIT AND
INSPECT FOR DAMAGE.
NOTE: UNIT ACCESSORIES SUCH AS
LEGS, CASTERS, AND INSTRUCTION
MANUALS ARE SHIPPED IN THE COOLER
OF THE UNIT.
Accessories

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INSTALLATION
A. Uncrate unit as near to final location as
possible for easier and lighter handling of the
unit and remove all packing materials from
interior.
Some components are packed and shipped
inside the storage cabinet to avoid damage
during shipment. Remove these items from the
cabinet and remove packing materials.
(CASTERS, LEGS, ETC.)
WARNING: CASTERS SHOULD BE
INSTALLED AT THE UNITS FINAL RESTING
PLACE TO AVOID DAMAGE TO THE UNIT
AND CASTERS DURING TRANSPORTATION
LEVELING
LEGS: Once unit is in position, place a
carpenters level on the unit to determine
leveling. Adjust the foot of the leg clockwise to
increase the height and counter-clockwise to
decrease the height of the unit. Level unit from
front to back and side to side.
WARNING: Casters are not adjustable.
Please provide other provisions for leveling.
B. FOR CORD CONNECTED UNITS
(Self-contained models): Plug the unit into a
properly sized outlet. See data plate location
inside storage cabinet for circuit sizing.
WARNING: THIS UNIT IS PROVIDED WITH A
THREE PRONGED GROUNDING PLUG. THE
OUTLET TO WHICH THIS PLUG IS
CONNECTED MUST BE PROPERLY
GROUNDED. IF RECEPTACLE IS NOT THE
PROPER GROUNDING TYPE, CONSULT
ELECTRICIAN FOR PROPER INSTALLATION.
C. PERMANENTLY WIRED UNITS (Remote
Models): A junction box located on the back
of the unit is provided for electrical field con-
nections. See wiring diagram shipped with
the unit on the compressor compartment be-
hind the louver panel for electrical rating.
D. REFRIGERATION LINES ON REMOTE
UNITS. Refrigeration lines for suction and
supply are located on the back of the unit.
The suction line is marked “suction” and is a
3/8 copper tubing. The liquid supply line is
1/4” copper. If upon opening lines, no release
of charge is evident, contact your local
authorized service agent immediately.
Cut refrigeration tubing with appropriate tool
and de-burr end of the tube. Clean tubing prior
to brazing connection. Use Silfos 5% refrigerant
line brazing or better.
WARNING: REMOTE UNIT REFRIGERATION
LINES ARE SHIPPED UNDER PRESSURE.
USE CAUTION WHEN OPENING LINES

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INSTALLATION
VENTILATION & CLEARANCES
 Self-Contained refrigerated chef bases
must maintain airflow clearances of
6” (minimum) to 12” (recommended) at front
and rear. See Figure 2 below.
 Illustration below may not reflect every
feature or option of your particular model.
Figure 2.
Check air grilles for obstructions. Maintain
airflow clearance of 6” (minimum) to
12” (recommended) at front & rear
WARNING: RESTRICTION OF AIR CAN VOID
WARRANTY.
6” 6”
12” 12”
FRONT REAR

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ROUTINE MAINTENANCE SCHEDULE
NOTE: THE FOLLOWING PREVENTATIVE MAINTENANCE SCHEDULE SHOULD BE APPLIED
TO ENSURE EFFICIENT OPERATION AND EXTEND THE LIFE CYCLE OF YOUR
EQUIPMENT
MAINTENANCE SCHEDULE
DAILY WEEKLY BI-WEEKLY MONTHLY
CLEAN STORAGE CABINET X
INSPECT GASKETS X
CLEAN CONDENSING FILTER X
CLEAN CONDENSING COIL X
STRAIGHTEN CONDENSER COIL FINS X
FULL DEFROST X
CLEAN CUTTING BOARD X
CLEANING THE CONDENSER FILTER
Condensing units on self contained models can
be accessed by removing the louvered panel on
the front of the unit. Lift access panel up and pull
outward to remove.
Louvered Panel
After removing the louvered panel, remove the
magnetic condenser filter by pulling the filter
framing away from the condenser.
Condenser Filter

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MAINTENANCE
Filter should be cleaned weekly. Clean filter with
water and allow to dry before replacing. It is our
recommendation to have an extra condenser
filter on hand for your unit.
Condenser Coil should be cleaned regularly to
allow air circulation that will ensure proper
operation and efficiency. Failure to clean the coil
at regular intervals can cause compressor
failure and/or malfunction and will void the
warranty. A minimum of a monthly cleaning is
required.
(See operating instructions to prevent premature
failure of components.)
Condenser Filter Cleaning
REPLACING SNAP– IN GASKETS
Drawer gaskets are critical to maintaining the set
temperature of your unit and should create a
flush seal when the drawers are closed .
Defective gaskets can cause icing, inconsistent
temperatures, food contamination, and
inefficient operation of your compressor.
To Replace:
1. Pull drawer open until it stops, pull back on
slide locks on left and right side retractable
slides ,lift drawer slightly while pulling back
until drawer assembly is removed.
2. Remove gasket by pulling (by hand) from
retaining strip.

9
MAINTENANCE
3. Install new gasket by securely snapping lip of
gasket into retaining strip of door on all sides.
4. Press gasket into retaining strip.
5. Verify proper installation before re-installing
drawer.
6. Re-install drawer to unit.
Retaining Strip

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MAINTENANCE
CLEANING CUTTING BOARD
Plastic cutting boards are dishwasher safe. Try
sanitizing with 2 teaspoons of bleach per one
gallon of water. Let stand for a couple minutes,
then rinse and air dry.
All plastic cutting boards wear out over time.
Replace cutting boards that become deeply
scratched, carved or grooved. Boards that are
scored, gouged, and chipped are no longer
cleanable and therefore cannot be effectively
cleaned and sanitized.
FULL DEFROST
Each Chef’s Base is designed to operate with a
regularly scheduled automatic defrost feature but
a monthly full manual defrost is required also.
A. Turn the power off to the unit.
B. Remove all product and pans from the base
cabinet.
C. Leave the unit to set for 24 hours with all of
the drawers removed.
D. After 24 hours, use this time to perform the
monthly case cleaning.
E. Wipe all surfaces dry.
F. Reinstall the drawers and turn the power to
the unit back on.
G. Let the unit cycle down to set temperature be-
fore placing any pre-chilled product into the
drawers.

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MAINTENANCE
EFFECTIVE METHODS FOR CLEANING STAINLESS STEEL
CLEANING AGENT * METHOD OF APPLICATION ** EFFECT ON FINISH
ROUTINE
CLEANING
SOAP OR AMMONIA, OR
DETERGENT AND WATER.
SPONGE WITH CLOTH, THEN RINSE
WITH CLEAR WATER AND WIPE
DRY.
SATISFACTORY FOR US ON ALL
FINISHES
SMEARS AND
FINGERPINTS
ARCAL 20, LAC-O-NU,
LUMIN, WASH O'CEDAR
CREAM POLISH, STAINLESS
SHINE
RUB WITH CLOTH AS DIRECTED ON
THE PACKAGE.
SATISFACTORY FOR USE ON
ALL FINISHES. PROVIDES
BARRIER FILM TO MINIMIZE
PRINTS.
TENACIOUS
DEPOSITS, RUSTY
DISCOLORATIONS,
INDUSTRIAL
ATMOSPHERIC
STAINS
OAKITE NO.33, DILAC TEXO
12, TEXO N.Y., FLASH-
KLENZ, CADDY CLEANER,
TURCO SCALE 4368 OR
PERMAG 57
SWAB AND SOAK WITH CLEAN
CLOTH. LET STAND 15 MINUTES OR
MORE ACCORDING TO DIRECTIONS
ON PACKAGE, THEN RINSE DRY
SATISFACTORY FOR USE ON
ALL FINISHES.
HARD
WATER SPOTS
AND SCALE
5% OXALIC ACID,
5% SULFAMIC ACID,
5 TO 10% PHOSPHORIC
ACID, OR DILAC, OAKITE
NO.33, TEXO 12, TEXO N.Y.
SWAB OR SOAK WITH CLOTH. LET
STAND 10-15 MINUTES. ALWAYS
FOLLOW WITH NEUTRALIZER RINSE,
AND DRY.
VINEGAR SWAB OR WIPE WITH CLOTH.
RINSE WITH WATER AND DRY
SATISFACTORY FOR USE ON
ALL FINISHES
* USE OF PROPRIETARY NAMES IS INTENDED ONLY TO INDICATE A TYPE OF CLEANER, AND DOES NOT CONSTITUTE
AN ENDORSEMENT, NOR IS OMISSION OF ANY CLEANER TO IMPLY ITS INADEQUACY. IT SHOULD BE EMPHASIZED
THAT ALL PRODUCTS SHOULD BE USED IN STRICT ACCORDANCE WITH INSTRUCTIONS ON PACKAGE.
** IN ALL APPLICATIONS A STAINLESS STEEL WOOL OR SPONGE OR FIBROUS BRUSH OR PADS ARE RECOMMENDED
AVOID USE OF ORDINARY STEEL WOOL OR STEEL BRUSHES FOR SCOURING STAINLESS STEEL.

12
A. TEMPERATURE CONTROL SETTINGS:
On both Self-Contained and Remote
Refrigerated units, temperature Control
should be set 35°F with a 5°F differential.
This display should read between 35°F to
40°F .
ATTENTION: SETTINGS HAVE BEEN
PRE-PROGRAMMED AT THE FACTORY. IF
ADJUSTMENTS ARE NEEDED, PLEASE
REFER TO THE OPERATIONS PORTION OF
THIS MANUAL ON PAGE .
A. ON FREEZER BASE UNITS: The
temperature control should be set at 0°F
with 5°F differential. Temperature display
should read between 0°F and 5°F
B. The temperature control is measuring air
inside of the unit, it does not display the
actual temperature of the product in the
storage cabinet. Allow cabinet to reach
normal operating temperature before loading
(approximately) 1hour for refrigerator and 2
hours for freezer. Pre-chilled product is
required for proper unit operation. The
system is designed for temporary storage of
refrigerated or frozen products only.
OPERATION
D. DEFROST TIME SETTINGS: All models are
provided with an electronic temperature
control which have a built-in defrost system,
which is factory set as well as the
temperature settings. Any change made to
the setting must be made by a qualified or
authorized service technician.
E. SHUTDOWN FOR EXTENDED PERIODS:
If the units are not to be used for an
extended period of time, disconnect the
electrical power supply and remove the
drawers from the storage cabinet. As
soon as cabinet has warmed to room
temperature, wipe out the base interior.
ATTENTION: MAIN POWER SWITCH IN
CONDENSER CABINET MUST BE IN “ON”
POSITION TO ENERGIZE UNIT AND ITS
COMPONENTS.

13
OPERATION
USING THE CAREL DIGITAL CONTROLLER
1. Up arrow button / Power button
2. Set button
3. Down arrow button
“OPERATIONAL” MODE
When the digital controller is running, the
temperature of the refrigerated base will be
displayed as shown in the photo.
ATTENTION: When you are ready to verify
the temperatures set point and / or make
adjustments please use the following steps :
“TEMPERATURE SET POINT” MODE
1. Hold down the “set” button (#2) for two
seconds until a flashing temperature is
shown. This parameter should be set to
“35.0” which will reflect your temperature
set point.
2. If an adjustment needs to be made to the set
temperature, use the “up arrow” button (#1)
or the “down arrow” button (#3) to adjust the
temperature. Press the “set” button (#2) to
save your adjustment. The display will again
show the temperature of the refrigerated
base.
“OFF” MODE
If for any reason your digital controller is display-
ing a flashing “Temperature / OFF” your digital
controller is in “OFF” mode. To return to the
“ON” mode, press and hold the “Up Arrow”
button (#1) for five seconds and the display will
show the current refrigerated base temperature
only.
REFRIGERATION - MEDIUM TEMP

14
OPERATION
USING THE CAREL DIGITAL CONTROLLER
1. Up arrow button / Power button
2. Set button
3. Down arrow button
“OPERATIONAL” MODE
When the digital controller is running, the
temperature of the freezer base will be
displayed as shown in the photo.
ATTENTION: When you are ready to verify
the temperatures set point and / or make
adjustments please use the following steps :
“TEMPERATURE SET POINT” MODE
1. Hold down the “set” button (#2) for two
seconds until a flashing temperature is
shown. This parameter should be set to “0.0”
which will reflect your temperature set point.
2. If an adjustment needs to be made to the set
temperature, use the “up arrow” button (#1)
or the “down arrow” button (#3) to adjust the
temperature. Press the “set” button (#2) to
save your adjustment. The display will again
show the temperature of the freezer base.
“OFF” MODE
If for any reason your digital controller is
displaying a flashing “Temperature / OFF” your
digital controller is in “OFF” mode. To return to
the “ON” mode, press and hold the “Up Arrow”
button (#1) for five seconds and the display will
show the current freezer base temperature only.
FREEZER - LOW TEMP

15
OPERATION
NOTE: PREP TABLES UTILIZE 2 SEPARATE
CONTROLLERS THAT INDIVIDUALLY
OPERATE THE REFRIGERATED
COMPARTMENT & PAN CHILLER
NOTE: THIS CONTROLLER IS LOCATED ON
THE FRONT OF THE UNIT
USING THE CAREL DIGITAL CONTROLLER
1. Up arrow button / Power button
2. Set button
3. Down arrow button
“OPERATIONAL” MODE
When the digital thermostat is running, the
temperature of the refrigerated base will be
displayed as shown in the photo
PREP TABLE - MEDIUM TEMP REFRIGERATION
ATTENTION: When you are ready to verify
the temperatures set point and / or make
adjustments, please use the following steps:
“TEMPERATURE SET POINT” MODE
1. Hold down the “set” button (#2) for two sec-
onds until a flashing temperature is shown.
This parameter should be set to “35.0” which
will reflect your temperature set point.
2. If an adjustment needs to be made to the set
temperature, use the “up arrow” button (#1)
or the “down arrow” button (#3) to adjust the
temperature. Press the “set” button (#2) to
save your adjustment. The display will again
show the temperature of the refrigerated
base.
“OFF” MODE
If for any reason your digital controller is
displaying a flashing “Temperature / OFF” your
digital controller is in “OFF” mode. To return to
the “ON” mode, press and hold the “Up Arrow”
button (#1) for five seconds and the display will
show the current freezer base temperature only.

16
OPERATION
NOTE: PREP TABLES UTILIZE 2 SEPARATE
CONTROLLERS THAT INDIVIDUALLY
OPERATE THE REFRIGERATED
COMPARTMENT & PAN CHILLER
NOTE: THIS CONTROLLER IS LOCATED IN
THE CONDENSOR COMPARTMENT
USING THE CAREL DIGITAL CONTROLLER
1. Up arrow button / Power button
2. Set button
3. Down arrow button
“OPERATIONAL” MODE
When the digital thermostat is running, the
temperature of the glycol in the pan chiller will
be displayed as shown in the photo.
PREP TABLE - MEDIUM TEMP PAN CHILLER
ATTENTION: When you are ready to verify
the temperatures set point and / or make
adjustments, please use the following steps:
“TEMPERATURE SET POINT” MODE
1. Hold down the “set” button (#2) for two sec-
onds until a flashing temperature is shown.
This parameter should be set to “17.0” which
will reflect your temperature set point.
2. If an adjustment needs to be made to the
glycol set temperature, use the “up arrow”
button (#1) or the “down arrow” button (#3) to
adjust the temperature. Press the “set” but-
ton (#2) to save your adjustment. The display
will again show the temperature of the pan
chiller.
“OFF” MODE
If for any reason your digital controller is
displaying a flashing “Temperature / OFF” your
digital controller is in “OFF” mode. To return to
the “ON” mode, press and hold the “Up Arrow”
button (#1) for five seconds and the display will
show the current glycol pan chiller temperature
only.