Hussmann DVG-8 Manuel utilisateur

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 (52) 81-8318-6400

Fax (52) 81-8318-6496

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

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

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.

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.

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.

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

uate air over 6. Allow at least 24” at back

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

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 –

• 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.

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