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CBPR-06-2016-24167.TIF
C & - O -aoi6 -aci1e7 C, „ TA `, ,,`+ Catawba County Public Health TA k �i, it `4i. www.catawbacountvnc_ov enviromnentalhealth COUNTY •. " _ -- '',?. Environmental Health - - °" North c� lin P.O. Box 389,100-A South West Blvd., Newton, NC 28658 Phone (828) 465-8270. Fax (828) 465-8276 Food Establishment Plan Review Application Type of Construction: NEW ❑ REMODEL E- EXISTING X • Name of Establishment: —1•,sl',r '.5 `,51., d- _,IN\rktela If existing, please give name of old establishment if known: 1-likkdie.s Address: a4 LO -b an-, ,- City: 1.14s J Zip Code: , gt4g Phone (if available): 10 - 999 - 4g9L1 Fax: • - - Owner or Owner's Representative: Cm5 14Nruatto S Address: 31.ft) cp,—vra ti CIr• City & State: Ck.e .nac fie_ Zip Code:eV/ma. Telephone: )11L -4t.. - D-92-3 Fax: •fli.- rj . - S I S'? E-mail Address: -14%c.buss e d•,Y',ec t,Sk and ph+rico • horn Submitter: c us Rpm4-oS Company: '0 \?o E$ CI ri-1 AMP -c/1/Lkct✓ Contact Person: l A v Iko A-Itos Address: th OD 0 r+,...r`�ti City & State OA,(,,,,,c4.,s -' .N L Zip Code: 4,7ot'- Telephone: - - Fax: - - E-mail Address: S( n'c. 2c3 cMb a. Title (owner, manager, architect, etc.): nW,3i t- I certify that the information in this applicatio •s correct, and I understand that any deviation without prior approval from this Health 'gulatory Office may nullify plan approval. Signature: ice% (Owner or Responsible Representative) 1 Hours of Operation: ll , Sun J Mon ./- Tue �-Wed /hhu ..- ri �at I Projected number of meals served between produc deliveries: Breakfast: Lunch: / Dinner: Number of seats: Facility total square feet: Projected start date of construction: Projected completion date: TYPE OF FOOD SERVICE: CHECK ALL THAT APPLY Pi Restaurant J Sit-down meals ❑ Food Stand ke-out meals ❑ Drink Stand n Catering n Commissary Single-service (disposab ): dates Glassware EKverware n Meat Market Multi-use (reusable): n Other (explain): ❑Plates (Glassware 7Silverware Indicate any specialized processes that will take place: n Curing n Acidification (sushi, etc.) ❑ Reduced Oxygen Packaging (eg: Vacuum) ❑ Smoking n Sprouting Beans n Other Explain checked processes: Indicate any of the following highly susceptible populations that will be catered to orserved: n Nursing Home ❑ Child Care Center ❑ Health Care Facility n Assisted Living Center ❑ School with pre-school aged children n NA Please Enclose the Following Documents • Proposed menu items (including seasonal variations in the menu). • Manufacturer specification sheets for each piece of equipment shown on plans. • Site plan showing location of business in building, location of building on site including alleys, streets and location of any outside facility (dumpster, walk-ins, etc.). • Plan of facility drawn to scale showing location of equipment, plumbing, electrical service and mechanical ventilation, including location of all electrical panels. 2 Contents and Format of Plans and Specifications 1. The plans should be a minimum of 11 X 14 inches in size and the layout of the floor plan accurately drawn to a minimum scale of 1/4 inches= 1 foot.This is to allow for ease in reading. 2. Information accompanying the plans should include; the proposed menu, seating capacity, projected daily meal volume for food service operation. 3. The plans should show the location and when requested elevated drawing of all food service equipment. Each piece of equipment shall be clearly labeled on the plan with its common name. 4. Adequate rapid cooling including ice baths and refrigeration, and hot-holding facilities for potentially hazardous food (PHF) should be clearly designated on the plan. 5. When menu dictates, separate food preparation sinks should be labeled and located to preclude contamination and cross-contamination of raw and ready to cat foods. 6. Adequate hand washing facilities used for no other purpose should be designated for each toilet facility and in the immediate area of food preparation and dishwashing area. 7. The plan layout should contain room size, aisle space, space between and behind equipment, and the placement of the equipment on the floor. 8. Auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food preparation should be represented on the plan and all features of these rooms shown as required by the standards. 9. The plans and specifications should also include: A. Entrances, exits, loading/unloading areas and docks; B. Completed finish schedules for each room to include floors,walls, ceilings and coved juncture bases; approved materials for food preparation, handling and storage areas include quarry tile, ceramic tile, sealed concrete, commercial linoleum, fiberglass reinforced panels, stainless steel, wall board painted with washable, nonabsorbent paint, vinyl coated ceiling tiles, and brick, cinder blocks, slag blocks, or concrete blocks, if glazed, tiled, plastered or filled so as to provide a smooth surface.If specifying the use of a material not on this list, include a sample of the material for evaluation. C. Plumbing schedule to include location of the floor drains, floor sinks and water supply lines, overhead waste water lines, hot water lines, hot water generating equipment with capacity and recovery rate, backflow prevention, waste water line connections. Electrical layout, electrical panels and disconnects. 10. Lighting Requirements; A. Surfaces where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders or saws where employee safety is a factor at those levels: 50 foot candles(540 lux) B. In walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning at a distance of 30 inches (75 cm) above the floor: 10 foot candles (108 lux) C. Lighting in utensil washing area and on food contact surfaces shall be measured at 30 inches (75 cm) above the floor and/or at the work levels and equipment and utensil storage and toilet rooms: 20 foot candles (215 lux) D. At surfaces where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, inside equipment such as a reach-in and under-counter refrigerators: 20 foot candles (2151ux) E. Light bulbs in food preparation, storage, and display areas shall be shatter-proof or shielded so as to preclude the possibility of broken bulbs or lamps falling into food. Shatter-proof or shielded bulbs need not be used in food storage areas where the integrity of the unopened packages will not be affected by broken glass falling onto them and the packages, prior to being opened, are capable of being cleaned. Heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb, leaving only the face of the bulb exposed in food preparation area. 11. Insure that all food service/kitchen equipment is NSF International (NSF) listed, Underwriters Laboratories Inc., Classified for Sanitation or if not NSF or UL listed/classified, be constructed to meet NSF standards as specified according to 15A NCAC 18A .2600, Rule .2617 paragraph (d). 12. Source of water supply and method of sewage disposal. The location of these facilities should be shown and evidence submitted that state and local regulations are to be complied with. 3 13. As specified according to I5A NCAC 18A .2600, Rule.2632"Storage Spaces". All items stored in rooms where food or single-service items are stored shall be at least 12 in. (30.48 cm.) above the floor when placed on stationary storage units or 6 in. (15.24 cm.)above the floor when placed on portable storage units or otherwise arranged so as to permit thorough cleaning. 14. Ventilation schedule for each room. 15. A mop sink with facilities for hanging wet mops and storage of mop buckets. As specified according to 15A NCAC I 8A .2600, Rule .2626, "Disposal Of Waste". Facilities shall be provided for the washing and storage of all garbage cans and mops. These facilities can be incorporated into a janitor closet. 16. Garbage can washing area/facility. As specified according to 15A NCAC 18A .2600, 2009 NC Food Code Manual 5-203.13. `Plumbing Systems". Adequate facilities shall he provided for the washing and storage of all garbage cans. The cleaning facilities shall include a combination faucet, hot and cold water, a threaded nozzle and a curbed impervious pad, a minimum recommended size of36"x 36"x 4" with walls finished being easily cleanable and nonabsorbent to a height of 48 inches. A shelf may also be provided for the storage of cleaning supplies and/or chemicals.If the unit is utilized as a combination can wash/atop sink than the minimum recommended size for this unit is 36"by 36". 17. Dumpster pad and location as specified according to 15A NCAC 18A .2600,2009 NC Food Code Manual 5-5 Refuse, Recyclables and Returnables". 18. Grease traps and/or grease interceptor location. 19. Grease storage containers and storage location. 20. Cabinets/shelves for storing toxic chemicals. 21. Dressing rooms, locker area, employee rest area, and/or coat rack as required. 22. Completed checklist. 23. Site plan (plot plan) COLD STORAGE Method used to determine cold storage requirements: Cubic-feet of reach-in cold storage: Cubic-feet of walk-in cold storage: Reach-in refrigerator storage: l?0 ft3 Walk-in refrigerator storage: 2P ft3 Reach-in freezer storage: L1 ft3 Walk-in freezer storage: 100 ft3 Number of reach-in refrigerators: 5 Number of reach-in freezers: I HOT HOLDING Food that will be held hot: fyer geewa mac-- L �e) P r�o refry)) t lv� S"oLPI COLD HOLDING Food that will be held cold: p I. / f �l m o rn Le wce G.^,�Jd �tJ •� �. �,✓� P• !a le al ) C �F) QretA) .1 14- f 0 i � tut. •a-5 cI ct ke vno (� 4 COOLING Indicate by checking the appropriate boxes how cooked food will be cooled to 45°F (7°C) within 6 hours. If"Other" is checked indicate type of food: Cooling Process Meat Seafood Poultry Other Shallow Pans Ice Baths I % ❑ Rapid Chill ❑ ❑ THAWING Indicate by checking the appropriate boxes how food in each category will be thawed. If"Other' is checked indicate type of food: Thawing Process Meat Seafood Poultry Other Refrigeration fL ✓ ❑ Running Water less than 70°F (21°C) ❑ ❑ ❑ Cooked Frozen ✓ ❑ ❑ ❑ Microwave ❑ ❑ ❑ ❑ FOOD HANDLING PROCEDURES Explain the following with as much detail as possible. Provide descriptions of the specific areas of the kitchen and corresponding items on the plan where food will be handled. Explain the handling procedures for the following categories of food. Describe the process from receiving to service including: • How the food will arrive (frozen, fresh, packaged, etc.) • Where the food will be stored • Where (specific pieces of equipment with their corresponding equipment schedule numbers) and how the food will be handled (washed, cut, marinated, breaded, cooked, etc.) • When (time of day and frequency/day) food will be handled 1. READY-TO-EAT FOOD HANDLING (edible witho rt additiopal prepay tion necessary, salads, cold sandwic s, raw molluscan shellfi� c• e.4 6 \ z� *An, -co er bbvP Le-j< u-c-+e tr.re pence - 1e / o w l 0 ore \o\ w:4Ic r h ^a 4 c� c t:te / '� °Vim,: ko P� t:.s-t9{'1L&. l o-w'2 -cut -4��P:Y T trtnV� 6 wnh ) I� d-eip tyWale," �f� eU) . c145 CiA C:&1 av .Jt c2CaN cil--f e -✓�1 4 IO+�q ��t Irrd.P•.l 5 2. PRODUCE HANDLING / t # a. Will produce be washed or rinsed prior to use? Yes /✓ / No b. Is there an approved location used for washing or rinsing produce? Yes ���/// No c. Will it be used for other operations? Yes No '✓ Please indicate location of produce washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the produce at this location: �.e ketre 1 .> A- - - A E,. Lam. —v V ,i - :.sy :.!.` • oPA vritP,c cwa 'L-aill..-elk.. -1-twit-ti .w;\ c,-L.-F i� u. c q -. C u-f r✓L g • • 6,4 ems, ?Laee r -�.I,., CJcs vct . a_QL free ea�.i-Pi o, , it 4n Q— I,' /.}-m 3. POULTRY HANDLING a. Will poultry be washed or rinsed prior to use? Yes f No b. Is there an approved location used for washing or rinsing poultry? Yes '✓ No c. Will it be used for other operations? Yes No ✓ Please indicate location of poultry washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the poultry at this location: u-a, cJ-1 der I c� r�tA 0b r-A ;r {-h.e 0,ab- i co aJQer t4 4-11.-e_ )2,4+3 ti,,I s/ke.Q� Cl/14'A iee,.. t` C`.�_--��N-e/A l,n �rS\'l�nrPt1 t\CM-C . (+zti o4 ECi) 1 I''. )C{'q,*-� cm.f41,6, k - 61 Gt, er, t,_ 4.,,,, ,re3j 'Ir 0 r anlecQ Veto /-fe�ti-te &Aleut. 4. MEAT HANDLING l 'S 41,t 4,-�'°�/ f.. -(=ice be bre `�„✓A ''` e: eerti `c-Se a. Will pork and red meats be washed or rinsed prior to use? Yes No b. Is there an approved location used for washing or rinsing pork and red meats? Yes No c. Will it be used for other operations? Yes No tV Please indicate location of seafood washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: _ p u-Ye o�uti ttre 1-�-r-w�ur'eJ'C ere_ — rnc_eia.4 �f ¢Jc 1t3 ��. tAv r f`ec .. . 1 "v€.4 .c40YY. i..., Y'WP -r-.. .4 er h�'1 J r• P ,^Ce Y- Al -f o re”.IBC 5. SEAFOOD HANDLING a. Will seafood be washed or rinsed prior to use? Yes No ✓ 1 b. Is there an approved location used for washing or rinsing seafood? Yes - No - c. Will it be used for other operations? Yes No Please indicate location of seafood washing equipment and describe the procedures. Include time of day and frequency for w shing or rinsing the seafood at this location: �j /] eiCca r c Z°o PR ettl-e-„+ r�-i_v • u 1' - e""A ;... 1'r'/'e- c':6.. .!. vl itat. -Lrad 4' A a a. _I • .,.Y, ^..� - _`, . 1` _s_ o Co u 2.r l V, -1 "C COO Vi'ea) Uve�, `-I-r o-v*L r,,,...1 R, .4 ci,a ( 1y1 or�v -, 4 -re_ 1\_9 is (� rl r�.,`_&4--'t n -- -,,, M_tU '� .10 -(. 6-1G �;i i -C_J o.Q ter- b, J-s2S✓'l -1-Lr e Coo .eei✓ : -" e. i✓'j' � , y,-Ok. e zion-s i e_ cON/eri u ^ t�Er g -f.ew,psw-tx4f-e. 6 DRY STORAGE Pioviae information on the frequency of deliveries and the expected gross volume that is to be delivered each time: to A'n" Square feet of dry storage shelf space: i'oO ft2 Where will dry goods be stored? c FINISH SCHEDULE Indicate floor, wall and ceiling finishes (e.g., quarry tile, stainless steel, vinyl coated acoustic tile) Area Floor Base Walls C ilina Kitchen 1 e -r) �� ��� cove Bar ti Food Storage IN 4A tilt f 6.° v 73 /� Dry Storage ,� > l Toilet Rooms 7 Dressing Rooms Garbage & Refuse Storage ree- Service Sink -gat- .0J�� �1 � i'i � 2 -Ste - •- ^?\ Other Other 7 WATER SUPPLY - SEWAGE ,_ I. Is water supply: Municipal Welln Is sewer: Municipal Septicn 2. Will ice: be made on premises or purchasedn 3. Water heater: • Tank type: a. Manufacturer and model: ' +A"1E CAM C/0-4106(e- b. Storage capacityi?t3'tgallons • Electric water heater: — kilowatts (kW) • Gas water heater: ✓ BTU's G 6)4,0a0 c. Water heater recovery rate (gallons per hour at 80°F temperature rise): GPI-I (See Water Heater Calculator on the Plan Review Unit website to calculate recovery rate needed) • Tankless: a. Manufacturer and model: b. Quantity of tankless water heaters: 4. Check the appropriate box indicating equipment drains: Indirect Waste Direct Waste Plumbing Fixtures Floor sink Hub Drain Floor Drain Warewashing Sink ❑ ❑ ❑ ❑ Prep Sinks ❑ ❑ ❑ ❑ Handwashing Sinks ❑ ❑ ❑ ❑ Warewashing Machine ❑ ❑ ❑ ❑ Ice Machine ❑ ❑ ❑ ❑ Garbage Disposal ❑ ❑ ❑ ❑ Dipper Well ❑ ❑ ❑ ❑ Refrigeration ❑ ❑ ❑ ❑ Steam Table ❑ ❑ ❑ ❑ Other ❑ ❑ ❑ ❑ Other ❑ ❑ ❑ ❑ 8 WAI'tE WASHING EQUIPMENT a. Manual Warewashing 1. Size of sink compartments (inches): Length: Width: Depth: 2. What type of sanitizer will be used? Chlorine: Iodine: I Quaternary Ammonium: n Hot Water: n Other (specify): ❑ b. Mechanical Warewashing 1. Will a warewashing machine be used? Yesn Nog Warewashing machine manufacturer and model: 2. Type of sanitization: Hot water (180°F) n Chemical c. General 1. Describe how cooking equipment, cutting boards, slicers, counter tops and other food contact surfaces that cannot be submerged 1in sinks or 'p1ut through a dishwasher will be cleaned and sanitized: / lK c ee LY�.d c c'ro b l.�i 4L, �. Y�^n rt 1^c-r u i f In yam` 1/41 -l,T�/ u-w raig-e4 .� al� u2:+r41- Sys 41ze& rror,„ co-sd ty.ej 441, 2. Describe location and type(drainboards, wall-mounted or overhead shelves, stationary or portable racks) of air drying space: _+\vcArc -a-u p c_n_r ; �k �w� � tiQt +l1"-",X �( •-�l..p 0L-l7o -e a .,r , Airt ova -fan Si-4-11�- 0 V Square feet of air drying space: 10 0 ft2 HANDWASHING Indicate number and location of handwashing sinks: 2 EMPLOYEE ACCOMMODATIONS Indicate location for storing employees' personal items: i'tVor-c- kec'swtiu-L- LS-,ea -Vint IDacid_ -nom/ 40 aiC Qov,% 9 REFUSE AND RECYCLABLES • 1. Will refuse be stored inside? Yes❑ No If yes, where 2. Provision for refuse disposal: Dumpster Compactor ❑ 3. Provision for cleaning dumpster/compactor: On-site n Off-site ❑ If off-site cleaning, provide name of cleaning contractor: 4. Describe loc lion for storage of re yclables: (cooking grease, cardboard, glass, etc.): SERVICE SINK 1. Location and size of service (mop) sink/can wash: (3X 6 2. Is a separate mop storage area provided? Yes X� No n If yes, describe type and location: INSECT AND RODENT CONTROL 1. How is protection provided on all outside doors? Self-closing door Fly Fan 1' Screen Door ❑ 2. How is protection provided on windows? Self-closing 1-1 Fly Fan ❑ Screening ❑ LINEN 1. Indic to location of clean and dirty linen storage: t<< Very, 1 44e aFri�-e 4 2i44 POISONOUS OR TOXIC MATERIALS 1. Indicate location of poisonous and/or toxic materials (chemicals, aniltizers, etc.) sto age: u - ewe_ cJ $e r-r —�% _- u� FI', e �7u� staff Catawba County Environmental Health P.O. Box 389, 100-A South West Blvd., Newton, NC 28658 Phone (828) 465-8270. Fax (828) 465-8276 www.catawbacountvnc.gov/environmentalhealth 10 13 DIXIE'S S, .� (16oz)2.79 Oreo,Vanilla, Blueberry,Strawberry, Lemon,Chocolate,Peach, Pineapple, Caramel, Mint Chocolate Chip,Marshmallow, Banana, Key Lime Pie F l� /l/Ie Perch (15pc) +4 orders HP,FF,Slaw or Bread 16.95 Baby Flounder(15pc)+4 orders HP,FF,Slaw or Bread 18.95 Popcorn Shrimp(1 1/2 pd)+4 orders HP, FF,Slaw or Bread 16.95 Chicken Tenders (20pc)+4 orders HP, FF,Slaw or Bread 19.99 Chicken Bites(30pc)+4 orders HP, FF,Slaw or Bread 19.99 Grilled Chicken Bites(30pc) +4 orders HP, FF,Slaw or Bread 22.99 1 V S 04 o)'94VlyB� 16pc- . 4 24pc-19.99 Iranzsg 50pc-37.49 100pc-74.00 C/ `T/ (7:1 / ' S 04 16pc-16,95 24pc-25.80 50pc--54.00 100pc-119.00 .CJ/v, 16oz. 20oz Coke 1.59 1.99 Tea 1.59 1.99 Coffee 1.49 Kids Meal! Chicken,Nuggets Hambu ger(Plai 1 Hot Dog (Plain)! s Small Dnnk&side'° a ,� F r i i f L r� �am.- Y J ' Ti _ ( -_ .�, 1 'I._-44-l`_1- '-._3 ,----- 1‘ _-1-4 4 --1,- .__ f-- 1 DIXIE'S House 2.89 Grilled Chicken 6.95 Tilapia 7.25 Fried Chicken Bites 6.25 Popcorn Shrimp 6.50 CLEM (Served with HP &FF) Chicken Tenders (3)4.95 (5) 7.49 Fried Chicken Fillets 6oz 6.89 Chicken Wings (5)4.69 (10)8.29 Chicken Bites (8) 5.49 (12) 8.69 Grilled Chicken Bites (8)6.69 (12)8.59 Grilled Chicken 6-oz 8.59 Grilled Chicken Sandwich 4.69 Chicken Sandwich(3pc tender) 2.89 // ]J Chicken PoBoy Bites Sub 6.29 &5/x1 ' L &Le6 (Served with HP, FF,&slaw) I I Baby Flounder (3 pc) 5.69 (5 pc) 7.95 Perch (3pc) 5.49 (6pc) 7.49 Pollack (2pc)-5.69 (3 pc) 8.39 Calabash Shrimp 1/2 order-5,691 order 8.49 Flounder Filet (2pc) 5.79-(3 pc) 8.19 Tilapia (2pc)-6.79 (3pc) 8.95 Grilled tilapia (1 pc) 5.69 (2pc) 7.69 Fried Fantail Shrimp (5pc)-5.69 (8 pc) 7.95 Grilled Shrimp (5 pc)-6.25 (10pc) 11.19 Catfish Fillet (2pc) 5.39 (4pc) 7.64, London Style Fish N Chips (3pc)-5.59(5pc) 8.19 Calabash &Baby Shrimp 7.49, e pp !r 1 f r itt }p1 ^ 1 n `sr- DIXIE,S r 3 D F Ogre SI I , >� r • � # Hamburger 3.29 "' - , Cheeseburger 3.59 Double Cheese Burger 4.29 Philly Steak 6.95 Hamburger PoBoy 6.25 mayo, �'` Calabash PoBoy(shrimp) 4.89 Fish Fillet Sandwich 2.89 Chicken Sandwich 2.89 made w/3 tenders Fish PoBoy 4.89 Chicken PoBoy 6.29 !****Make any sandwich a Grilled Chicken Sandwich 4.69 combo*****! Grilled Chicken Bites Hogie 6.29 Add a side and a beverage for Only! / / $2.19! Biotic s F /COs Grilled or Steamed Dixie Dog-mustard,chili,slaw&onion 2.39 Reuben Dog-spicy mustard, kraut,&swiss cheese 2.89 Wisconsin Dog-cheese, kraut, mustard 2.39 Chicago Dog-mustard,onion,sweet relish, dill pickle,tomato, banana pep- pers,celery salt 3.29 Mountaineer Dog-bacon wrapped,chili,onions,mustard&slaw 3.49 Southern Dog-pimento cheese 2.89 New York Dog-kraut,mustard,sweet relish,&cooked onions 2.89 Philly Dog-crab cheese sauce 2.15 Plain Dog- 1.69 Available Toppings: Slaw,Chili,Yellow or Spicy Mustard, Ketchup,Sour Kraut,Shredded Cheddar, Sweet Pickle Relish, Banana Peppers,Chopped or Grilled Onions,Tomato, Dill Pickles, Mayo, Crab Cheese Sauce&shredded Cheese extra $ .59 sb Hushpuppies 1.49 Slaw 1.29 Pinto Beans 1.75 Texas Toast_t. �,,s „ A Greea:eaL ns 1 89 Appl...e a 1.7.5 Ir = 1t._, . _ , Soup of the Day 13.89 1 ..; 1 .�Macin Cheese 1 89 Mashed Potatoes_1.189 Newton Fries 1 89 (add cheese,.59)i I n - - I , ,_ J _ E. • c-rig----c6- e-c)A-`6e 1/6/9 7EV-- The ExJert s (. M A 0 E I N A trF1113 401118440 AUTOMATIC CIRCULATING TANK OR 111D (g) AUTOMATIC STORAGE WATER HEATER 21DF .)\)--/ 4 Q WATER MUTT ANSYNSF 5 si t21.1o. - 4.3-2011 LLC 3 CSA , NOVEL SUMMER GAS nog ITEM b 1114757INE NO NATURAL 9281040005 INPUT STUMP RECOVERY GAVIN 751 sE�,►L NUMBER . 1326M000163 � WIES w.w.c_ �c WORKING MA SET MN INLET PREP P.Sl . . - 4 BUlI D OA 5.00 150 16/25/2013 346-06-f CAPACtry RAT EO $TA1M',!/lr LO3E Oita* 7,4,1111**StIo- 1 MADE IN STATE INDU . , INC • •••• limn ASHLAND Ctn. �A . -i 12;:. ININ i I � �t ■ fir*II � � Ali =j .�.� . • IIs-HINE ovimplowi j 1 . t :17 al Mall ., 1.11 CERTIFIED www.ahrldirectory. org 1 Commercial Gas A WATER HEATERS Water Heaters SANDBLASTER° SBS LIGHT-DUTY FULLY AUTOMATIC CONTROLS GREEN CHOICE BURNER WITH SAFETY SHUTOFF • New Eco friendly Green Choice burner for • Accurate,dependable control system cleaner emissions. 191`, requires no electric connections.Fixed automatic gas shutoff device for added HANDHOLE CLEANOUT • safety. • Allows for easy tank cleaning. • Temperature adjustable up to 181°F. BUILT-IN GAS FILTER AND I GLASSLINED TANK INTEGRAL DIRT LEG (PROPANE • Maximizes tank life. ONLY) HEAVY GAUGE STEEL JACKET ANODIC PROTECTION • Finished with baked enamel over INTEGRAL AUTOMATIC bonderized undercoat. GAS SHUTOFF SYSTEM FOAM INSULATION PREVENTS EXCESSIVE WATER • Saves fuel,helps reduce standby heat loss. TEMPERATURE LOW NOX STANDARDS AND • Complies with Texas and other districts CERTIFICATIONS requirements for NOx emissions less than • All models meet the thermal efficiency 40 ng/j. and standby loss requirements of the U.S. Department of Energy and Current Edition EASY-TO-INSTALL ASHRAE/IESNA 90.1. • Completely factory-assembled.Only gas, • CSA certified and ASME rated T&P relief water and vent connections need be made. valve. All connections are located in front and • Not recommended for sanitation rinse. top of heaters for ease of installation and service. 3-YEAR LIMITED TANK / 1-YEAR DRAFT DIVERTER LIMITED PARTS WARRANTY • Low profile diverter furnished as standard • For complete warranty information, equipment. consult written warranty or go to statewaterheaters.com. MAXIMUM WORKING PRESSURE • 150 psi. MAXIMUM GAS INLET SBS15 & SBS100 PRESSURE • 14"W.C. GAS-FIRED a ®l • ty 4 G2enQrokr LIS TED NMI NAM s'....� SOLID . STATE. ©November 2015 State Water Heaters.All Rights Reserved Page 1 of 2 statewaterheaters.com 1 800-365-0024 Toil-Free USA I State Water Heaters 1 500 Tennessee Waltz Parkway 1 Ashland City,TN 37015 SCCSS00107 ;,x--;:,_.77.3. ? =�=.,' Commercial Gas . e WATER HEATERS Water Heaters K F K HOT WATER OUTLET COLD WATER INLET co.r.—_--.... ...L., ..,,_ T&P rilL VALVE? E "TEMPERATURE AND PRESSURE REIJEF VALVE -- .. INSTALL IN s C ► kw. Wi`• H ACCORDANCE G CODES. J ' . ..• VALVE B DRAIN VALVE 1 L ANODE ROD GAS INLET A �I D� (� • ii 'MIlf_ 1 Recovery Capacities Capacity Input Rating GPH(LPH) Model Number - Gallon titres 800788 kW/Hr. 30°F 40°F 50°F 60°F 70°F 80°F 90°F 100°F 110°F 120°F 130°F 140°F (11°C) (22°C) (28°C) 133°C) (39°C) (45°C) (50°C) (56°C) (61°C) (67°C) (72°C) (78°C) SBS1516NE 74 280 75,100 22 243 182 146 121 104 91 81 73 66 61 56 52 (916) (686) (550) (456) (392) (343) (305) (275) (249) (230) (2111 (1961 585100 76NE 98 371 75,100 22 243 182 146 121 104 91 81 73 66 61 56 52 (916) (686) (550) (4561 (392) (343) (305) (275) (249) (230) (211) (196) Dimensions Model Number Units - Approx.Shipping Weight A B C 0 E F C H 1 K L M Inches 61-1/8 58-1/2 29-11/16 26-1/2 15-3116 4 14-112 16 1-1/4 1 1/2 11-15/16 lbs 275 SBS75 76NE CM 15525 148.6 75.4 67.3 38.6 10.2 39.4 40.6 3.2 NPT NPT 30.3 kg 124.7 Inches 68-5/8 66-1/2 30-15/16 27-3/4 15-3/16 4 15-3/4 16 1.1/4 1-1/4 1/2 11-15/16 lbs 350 SBS100 76NE CM 174.3 168.9 75.59 70.5 38.6 10.2 40 40.6 3.2 NPT NPT 30.3 kg 158.8 SPECIFICATION Water heater(s)shall be Model as manufactured by State Water Heaters or an approved equal.Water heater(s)shall be of glasslined design, and gas-fired,equipped to burn gas and design certified by CSA and shall be approved by the National Sanitation Foundation(with optional leg kit). Heaters must meet all applicable energy codes.Heaters shall have an input rating of BTU/H and a recovery capacity of 73 GPH at a temperature rise of 100°F with a storage capacity of gallons.Heater shall be equipped with a 2-3/4"x 3-3/4"boiler-type handhole cleanout and shall have a working pressure of 150 psi.Heater(s)shall be provided with an automatic gas shutoff device and safety shutoff in the event the pilot flame is extinguished;a gas pressure regulator set for the type of gas supplied;an approved draft diverter,and extruded anode rod rigidly supported for cathodic protection.A CSA Certified and ASME Rated T&P Relief Valve shall be furnished and installed by the manufacturer.The tank shall be foam insulated.The outer jacket shall have a baked enamel finish over a bonderized undercoating.All internal surfaces of the heater exposed to water shall be glasslined with an alkaline borosilicate composition that has been fused-to-steel by firing at a temperature range of 1400°to 1600°F.Heater tank shall have a three year limited warranty against corrosion and tank failure due to sediment build-up as outlined in the written warranty.Operation of the heater in a closed system where thermal expansion has not been compensated for with a properly sized expansion tank will void the warranty.Fully illustrated instruction manual and parts list to be included. FOR MORE INFORMATION ON CALL 1-000-365-0024 STATE WATER HEATERS RESERVES THE RIGHT TO MAKE PRODUCT CHANGES OR IMPROVEMENTS WITHOUT PRIOR NOTICE ©November 2015 State Water Heaters.All Rights Reserved Page 1 of 2 statewaterheaters.com 1 800-365-0024 Toll-Free USA SCOSS00107 'De!field (/) PRODUCTS(!PRODUCTS) I SERVICE((SERVICE) I SALES((SALES) I NEWS(MEWS/NEWS) I VIDEOS(NIDEOS) RESOURCES(/RESOURCES > F2600 & F2700 Low-Profile Freezer Base Equipment Stands • ►`� Built to Perform- Built to Last Proven Construction Equipment stands need to have solid cabinet construction to support the cooking equipment,while also having superior refrigeration and drawer systems to match.Delfield has all of the above and more! Home(Thome) I Products((Products) I Refrigeration(/Products/Refrigeration) I Equipment Stands(/Products/Refrigeration/Equipment-Stands) / F2600&F2700 Features Technical Specifications Accessories Downloads F2600,F2700 F2748 WxDxH "x"x" WxDxH 48'4'e"x317/u"x2501e:' cmxcmxCm 122.5cmx79cmx66cm Wleight lb Weight 295 lb kg 133.8 kg Power Output 0.00 Power Output 10.00 Primary Power Input 115-120 V x 60 Hz x 1 PH F2776 WxDxH 7651e:"x31'Ie4"x25e'/ ' CE Certifications e1F (PO 193.6cm x 79cm x 66cm Weight 375 lb F2660 170.1 kg WxDxH 605(e."x 317/ee"x 25®1ei' 153cm x 79cm x 66cm Power Output 15.00 Weight 418 lb 189.6 kg Power Output 11.00 F2694 WxDxH 9414'x 317/e4"x 2563/e4" 239.4cm x 79cm x 66cm Weight 505 lb 229.1 kg Power Output 16.00 Primary Power Input 115-120 V x 60 Hz x 1 PH Related Products • LAS "_ II I— 11.1111111.".-"IN 400 Soles 18600VD 18600BSTM DCFS (/ProducUfamjwmjca/400-Series) (/Product/fam_axwhkz/18800VD) (/ProducUfam_wrkpjbIl8600BSTM) (/Productifam_brhvoc/DCFS) Back to To) PRODUCTS COMPANY SALES SERVICE VIDEOS EVENTS Refrigeration About Detfield Sales Locators Service&Parts Concepts Line(!asset/? 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(http:/ foodser Copyright O 2016 Delfie d I All Rights Reserved Privacy and Legal Notices(/Rivacyaid-Legal-Nobces WINSTON W NDUSTRIES c E TASTE OF INNOVATION $br., 1a`J L—J Partner Login• • A Hol ng Cabinet HA4003 Inquire Now HOW TO BUY 's REQUEST A QUOTE R lilt E €1111111 Spec tF Sheets y, Download Download Now Owner's Manual we Download Now la Technical ITDrawings Overview Specifications Options Download No capacity slz.ln(mm) volts hertz ph amps watts nima shipwt.Ib,k.i. shlpcube usrcwua Product 5 HSP H1=33.8"(859) - Brochure 4 STP H3=36.0'(916) 120 60 1 11.7 1410 135(61) 15.6(0A4) Download Now 8 HSTP HS=38.1'(968) CAN 5-30P 5 GP 1/1 W=19.9'(50S) 111111ANATION111. Product, D=27.1'(688) Yoa Service,and DP=290 (737) [�� Recipe Videos 230 5W60 1 8.6 1983 N/A 160(72) call factory 'A'InnovaUCns Accessories&Supplies Buy parts online •--t•-1 PS2696 Mobile water removal PS2428 system Stack kit w/air space Learn More 02,03 Learn More Other Products you might be interested in ®Share Winston Get Winston Updates NAM 00 \ Item# C.S.I.Section 11420 G R I D D L E S & C H A R B R O I L E R S AGM SERIES MANUAL CONTROL HEAVY-DUTY GAS GRIDDLE ❑ AGM24 24'w x 24"d griddle plate ■ AGM36 36'w x 24"d griddle plate ❑ AGM48 48"w x 24'd griddle plate ❑ AGM60 60"w x 24'd griddle plate ❑ AGM72 72'w x 24"d griddle plate STANDARD FEATURES -- r • 11111 • Stainless steel front,sides and front top ledge with"Cool Bullnose"design. Sri • r • Fully welded stainless and aluminized steel chassis frame. • 11" low profile cooking height on 4"adjustable legs. • 1"thick polished steel griddle plate with 12 gage, Model AGM48 4'stainless steel back and tapered side splashes. • Spatula wide 31/2"grease gutter and grease chute is fully welded for easier cleaning and to stop grease migration. • One 27,000 BTU/hr."U"shaped aluminized steel burner for every 12"of griddle width. • Large 6 quart stainless steel grease drawer(2 drawers on 60" and 72' models). • One high range infinite heat control valve per burner. • Bottom heat shields. C US • Standing pilot ignition system. • 3/4" rear gas connection and pressure regulator. SPECIFICATIONS • One year limited parts and labor warranty. Low profile heavy duty gas griddle, Wolf model No. OPTIONAL FEATURES Stainless steel front, sides and front top ledge. Fully welded stainless and aluminized steel body frame. 11' low profile ❑ Stainless steel stand with marine edges and casters. cooking height on 4" legs. 1" thick polished steel griddle plate ❑ Cutting board,condiment rail,plate rail,and banking strip with 12 gage,4'stainless steel back and tapered side splashes. accessories. Grease chute is fully welded to stop grease migration. One ❑ Full or partially grooved griddle plate. 27,000 BTU/hr. "U" shaped aluminized steel burner for every 12" of griddle width. One high range infinite heat control valve per burner. 31/2" wide stainless steel grease trough. 3/a rear Find this product at* gas connection and pressure regulator. Exterior Dimensions: "w x 311/2" d x 151/e"h on 4" legs. SPECIFY TYPE OF GAS WHEN ORDERING. Central SPECIFY ALTITUDE WHEN ABOVE 2,000 FT. RESTAURANT PRODUCTS 1 -866-285- 1252 LWOLF a division of 17W Food Equipment Group LLC P.O.Box 696 • Louisville,KY 40201 • Toll-free: 1-800-814-2028 • Local:502-778-2791 • Quote&Order Fax:1-800-444-0602 ICJ vv k.11--X GRIDDLES & CHARBROILE: RS AGM SERIES MANUAL CONTROL HEAVY—DUTY GAS GRIDDLE INSTALLATION INSTRUCTIONS 1. A gas pressure regulator supplied with the unit must be Committee Z223 @ 400 N.Capital St. NW,Washington,DC installed: 20001,or the Secretary Standards Council,NFPA, Natural Gas 4.0' (102 mm)W.C. 1 Batterymarch Park,Quincy, MA 02169-7471. Propane Gas 10.0" (254 mm)W.C. NOTE: In The Commonwealth of Massachusetts 2. An adequate ventilation system is required for commercial All gas appliances vented through a ventilation hood or cooking equipment.Information may be obtained by exhaust system equipped with a damper or with a power writing to the National Fire Protection Association, means of exhaust shall comply with 248 CMR. Batterymarch Park,Quincy, MA 02269.When writing refer 4. CLEARANCES to NFPA No.96. Combustible Non-Combustible 3. These units are manufactured for installation in rear 6" 0" accordance with National Fuel Gas Code,ANSI-Z223.1/ sides 6' 0" NFPA#54(latest edition.Copies may be obtained from 5. This appliance is manufactured for commercial installation The American Gas Association,Accredited Standards only and is not intended for home use. r 24',36',48',80',77 [610 31.5'16001 r 4 ,914,1219,1524,18591 [891 ^[1021 —24'[6101 BY 1'IN THICK GRIDDLE PLATE - r' r c� a ( �) n •' 3.42 1911 15.3' MANIFOLD 13871 PINIFOL 12891 —r I illill tr I 11.1812841 TO COOK SURFACE L l MANIFOLD III 7-27_ 4-5.75 6QUART 19.5',31.5',43.5',55.5',67.5 1102-1451 CAPACITY 14%,800,1105,1410,17151 ADJUSTABLE 11 1 20.13'15111 GREASE CAN LEG OVERALL WORKING NO.OF TOTAL NO.OF APPROX. MODEL WIDTH DEPTH HEIGHT* HEIGHT* BURNERS BTU/HR. DRAWERS SHIP.WT. AGM24 24" 311/2' 151/4' 111/8" 2 54,000 1 285 lbs./129 kg. AGM36 36' 311/2" 151/4" 111/8" 3 81,000 1 400 lbs./181 kg. AGM48 48' 311/2" 151/4" 111/2" 4 108,000 1 480 lbs./218 kg. AGM60 60' 311/2' 151/4" 11'/a" 5 135,000 2 650 lbs./295 kg. AGM72 72° 311/2' 151/4" 111/20 6 162,000 2 790 lbs./358 kg. *These are nominal dimensions and can vary by+1.75'with adjustable legs. ®WOLF a division of 17-VV Food Equipment Group LLC P.O.Box 696 • Louisville,KY 40201 • Toll-free: 1-800-814-2028 • Local:502-778-2791 • Quote&Order Fax:1-800-444-0602 _ . mAsTER_Birro TM Refrigeration Solutions i ME 1 i' 1 INC47, a Installation & Operations Manual Master-Bilt Products 908 Highway 15 North New Albany,MS 38652 Phone:(800)684-8988 REV:LN PN 297-90000 MBMASTp-BILT i TABLE OF CONTENTS INTRODUCTION 4 STORE CONDITIONS 4 WARNING LABELS AND SAFETY INSTRUCTIONS 5 PRE-INSTALLATION INSTRUCTIONS 6 Inspection for Shipping Damage 6 INSTALLATION INSTRUCTIONS 6 General Instructions 6 Mechanical 7 Electrical 7 Leg and Condensate Pan Installation 8 SERVICE INSTRUCTIONS 8 TEMPERATURE SENSOR, DEFROST HEATER AND FAN MOTOR REPLACEMENT 9 ELECTRONIC REFRIGERATION CONTROL 10-11 SENSOR TEMPERATURE AND RESISTANCE 12 FINAL CHECK LIST 12 CABINET&COMPONENT AMP DRAW 13 ACCESSORIES 13 MASTER-BILT PART NUMBERS 14 SALE AND DISPOSAL 15 IHC-27,48 WIRING DIAGRAM 16 3 INTRODUCTION Thank you for purchasing a Master-Bilt cabinet. This manual contains important instructions for installing, using, and servicing a Master-Bilt IHC case.A parts list is included with this manual. Read all these documents carefully before installing or servicing your equipment. STORE CONDITIONS The Master-Bilt IHCcases are designed to operate in the controlled environment of an air-conditioned store. The store temperature should be at or below 75°F and a relative humidity of 55%or less. At higher temperature or humidity conditions,the performance of these cases may be affected and the capacity diminished. The Master-Bilt IHC should not be positioned where it is directly exposed to rays of sun or near a direct source of radiant heat or airflow. This will adversely affect the case and will result in poor performance. If this case is to be located against a wall,there should be at least 4"space between the wall and the back of the case. This space will allow for the circulation of air behind the case,which will prevent condensation on the exterior surfaces. ANOTICE Read this manual before installing your cabinet. Keep the manual and refer to it before doing any service on the equipment. Failure to do so could result in personal injury or damage to the cabinet. ADANGER Improper or faulty hook-up of electrical components on the refrigeration units can result in severe injury or death. All electrical wiring hook-ups must be done in accordance with all applicable local,regional or national standards. ANOTICE Installation and service of the refrigeration and electrical components of the cabinet must be performed by a refrigeration mechanic and/or a licensed electrician. The portions of this manual covering refrigeration and electrical components contain technical instructions intended only for persons qualified to perform refrigeration and electrical work. This manual cannot cover every installation, use or service situation. If you need additional information, call or write us: Customer Service Department Master-Bilt Products Highway 15 North New Albany, MS 38652 Phone(800)684-8988 Fax(866)882-7629 4 MIMI$T�-BIT WARNING LABELS AND SAFETY INSTRUCTIONS A This symbol is the safety-alert symbol. When you see this symbol on your cabinet or in this manual, be alert to the potential for personal injury or damage to your equipment. Be sure you understand all safety messages and always follow recommended precautions and safe operating practices. ANOTICE TO EMPLOYERS You must make sure that everyone who installs, uses or services your cabinet is thoroughly familiar with all safety information and procedures. Important safety information is presented in this section and throughout the manual. The following signal words are used in the warnings and safety messages: DANGER: Severe injury or death will occur if you ignore the message. WARNING: Severe injury or death can occur if you ignore the message. CAUTION: Minor injury or damage to your cabinet can occur if you ignore the message. NOTICE: This is important installation, operation or service information. If you ignore the message, you may damage your cabinet. The warning and safety labels shown throughout this manual are placed on your Master-Bilt Products cabinet at the factory. Follow all warning label instructions. If any warning or safety labels become lost or damaged, call your customer service department at(800) 684-8988 for replacements. ---< A DANGER CAUTION ! High Voltage. Turn power off GROUND REQUIRED before servicing. May have more FOR SAFE OPERATION than one disconnect switch. This label is located on top of the electrical control This label is attached to the cabinet power cord on models with a power cord. label and on the wiring channel. NMB 5 PRE-INSTALLATION INSTRUCTIONS INSPECTION FOR SHIPPING DAMAGE You are responsible for filing all freight claims with the delivering truck line. Inspect all cartons and crates for damage as soon as they arrive. If damage is noted to shipping crates or cartons or if a shortage is found, note this on the bill of lading (all copies)prior to signing. If damage is discovered when the cabinet is uncrated, immediately call the delivering truck line and follow up the call with a written report indicating concealed damage to your shipment. Ask for an immediate inspection of your concealed damage item. Crating material must be retained to show the inspector from the truck line. INSTALLATION INSTRUCTIONS GENERAL INSTRUCTIONS 1. Be sure the equipment is properly installed by competent service people. 2. Keep the equipment clean and sanitary so it will meet your local sanitation codes. Clean the cabinet with a mild detergent and water,then rinse. 3. Rotate your stock so that older stock does not accumulate. This is especially important for ice cream. A"First-In, First-Out" rotation practice will keep the products in good salable condition. 4. Do not place product in the case when it is soft or partially thawed.Also, product should not be put in the case for at least 6 hours after it is started. 5. Stock cases as quickly as possible,exposing only small quantities to store temperatures for short periods of time. 6. When replacing burned out fluorescent tubes, be sure that the electrical power to the lighting circuit is turned off. NOTICE TO STORE OWNERS/MANAGERS Moisture or liquid around or under the cabinet is a potential slip/fall hazard for persons walking by or working in the general area of the cabinet. Any cabinet malfunction or housekeeping problem that creates a slip/fall hazard around or under the cabinet should be corrected immediately. If moisture or liquid is observed around or under a Master-Gilt cabinet, an immediate investigation should be made by qualified personnel to determine the source of the moisture or liquid. The investigation should determine if the cabinet is malfunctioning or if there is a drainpipe leaking. 6 MBMITER-BAT - MECHANICAL Remove front grille and check refrigeration lines to see that they are free(not touching each other or compressor). Spin condenser fan blade to see that it is free. Check that all service valves (3)are open. Remove wooden shipping blocks under compressor. Check all refrigeration lines and electrical conduit for rubbing or chaffing,paying particular attention to area where lines enter the cabinet. Make sure the compressor switch is on before start up the cabinet. • After removering the wooden blocks, the compressor should move freely on its mounting springs. Remove cabinet from crate base and slide into location.Cabinet must be level from side to side and front to back for correct draining of coil pan and for self-closing doors to operate correctly.Allow minimum of 4"between back of cabinet and wall and between top of cabinet and ceiling for proper condensing unit air circulation. To comply with Sanitation requirements the cabinet must be mounted on legs(6"high min.)or casters or the base must be sealed to the floor with an N.S.F. listed silicone sealant. To comply with UL requirements the cabinet must have a minimum clearance of 4"at the top,6"at the rear and 0" at each side. ELECTRICAL AWARNING Before servicing electrical components in the case or the doors or door frames make sure all power to case is ff. Always use a qualified technician. Check voltage and amps drawn on (Page 17)to determine proper line and fuse or circuit breaker size.Check power supply for low voltage. If voltage reads"230"with no load,and it drops below"207"when the compressor tries to start, it is an indication of too small supply wiring or too long to run. It is recommended that a separate circuit be run for each cabinet to prevent another appliance blowing the fuse or breaker,causing loss of product. **The cabinet should be grounded.** LOW TEMPERATURE FREEZERS— "INC" Models The IHC has a power cord(15A,230 Volt)on top of the cabinet at the right rear for connection to power. On initial start-up the evaporator fan motors will not start and you cannot initiate a defrost until the evaporator coil temperature has lowered to 25°F. This is due to the thermostat. Also,the cabinet comes with a non-adjustable "Front"control to keep the mullion heaters off until the cabinet temperature has lowered to 10°F. T" 7 11 1 gip^scew�s LEG AND CONDENSATE PAN INSTALLATION FOR TOP MOUNT CABINETS ONLY Leq. 1. Screw legs into existing crate mounting holes. ° Anilk■ Condensate Pan Assembly(OPTIONAL1 1. Place the condensate drain pan (evapoway pan)level behind or slide under the INC cabinet. . 1.. 2. Route the drain line of the cabinet to the pan so the water rah can drip into the pan during defrost. *Do not let the drain tube touch the drain pan's heater. it _ can melt the tube or even catch it on fire. , - - 3. Plug the drain pan into a separate 115V power supply. SERVICE INSTRUCTIONS 1. High head pressure and high back pressure: A. Defective temperature controller. A. Condenser coil clogged or restricted B. Refrigerant overcharged. B. Condenser fan motor defective. C. Location too hot. C. Air discharge in rear of cabinet D. Condenser clogged. restricted. E. Condenser fan motor defective. 2. Low back pressure and low head pressure: F. Defrost heater not operating. A. Restriction in system. 5. Compressor starts and runs—but cycles on B. Refrigerant undercharged. overload: C. Leak in system A. Low voltage 3. Pressure normal—cabinet warm: B. Relay defective. A. Coil blocked with frost(see#4). C. Overload defective. B. Refrigerant undercharged. D. High head pressure (see#1) C. Control set too warm. 4. Cabinet not cycling—coil blocked with frost: MB. uT- 8 �mgrn,t„n coAm.- Temperature sensor, defrost heater and fan motor replacement Before making any change, technician should: 1. Disconnect power to the cabinet 2. Remove screws from venturi and pull down / \ �i7AM TFMPFRATIIRF SFNSITR rflfl MnJNTINA STRAP COIL \\ FAN ilFl AV/pFFRRST TFPMiNATinN // �\ SENSOR MnTfR i FADS 4 / �` O DEFROST HEATER-v' — - VFN7lD2T / NEATER SHIELD FAN GUAR❑ IfRAiN PAN min INC C. To change a temperature sensor (cabinet zone sensor or defrost termination sensor), simply disconnect the sensor wires from the controller and replace the new sensor in the original position. Use plastic tie to tighten the zone sensor. Insert the sensor for defrost termination firmly into the evaporator coil, in between the fins. Make sure the sensor wires do not touch or are not close to any heater rods. To change defrost heater— remove screws from drain pan and pull down — remove screws from coil mounting straps—spring straps open — remove heater shield — pull heater out of slots in coil fins. To change fan motor—disconnect fan motor leads— remove screws from fan guards and motor mounts. MASTER-BILT 9 MASTER-BILT ELECTRONIC REFRIGERATION CONTROL DESCRIPTION INDICATIONS sommemermw 4 ®X- Thermostat output • X • * Fan output tzu R1.3 Auxiliary output 1l Ctae it Activation of 2nd parameter set i x �U) .4. Alarm Fig.1—Front pane! i T Info/Setpoint button Increase i manual activation button. ® Manuel defrost /Decrease button. 3t() Exit!Stand-by button. OPERATION DISPLAY During normal operation,the display shows either the temperature measured or one of the following indications: DEF Defrost in progress HI Room high temperature alarm REC Recovery after defrost LO Room low temperature alarm OFF Controller in stand-by El Probe T1 fame CL Condenser clean warning E2 Probe T2 faiiure DO Door open alarm INFO MENU The information available in this menu is. T1 Instant probe 1 temperature TLO Minimum probe 1 temperature recorded T2 Instant probe 2 temperature CND Compressor working weeks THI Maximum probe 1 temperature recorded LOC Keypad state lock Compressor When power is first turned on to the control, the controller will go through the start-up delay. After one-minute delay the compressor comes on. The LED for cooling indicator stays on while compressor relay is energized. Display will show actual box temperature. Picture above is the display layout. The compressor will be cycled off when the actual box temperature reaches its set point. The cooling indicator will be off. Fan The fans will run constantly except when a defrost is initiated, or when the evaporator temp is above the 30°F. When in defrost mode the fan is off until the end of the defrost and the 2 minute drip time has passed. There is 2 minutes delay after a defrost before the fan comes on. If the Evaporator temperature is 35°F or below the controller will override the fan delay. FAN indicator is on while FAN relay is energized. Defrost The control uses time defrost with 4 defrost per day. The defrost scheme can be re-set the for special applications. During defrost the display will show dEF and the defrost indicator on. The control begins timing the defrost when power is turned on. Four defrost per day means it will occur every 6 hours. To have defrost occur at 8am, 2pm,8pm, and 2am then power up at one of these four times. MANUAL DEFROST Defrosting my also be induced manually by keeping the defrost button for 3 seconds. Once defrost has started, the defrost will go through a defrost and drip time pull down cycle. 10 MU.MASTER-BILT Pe wQe o nn Wotan., HOW TO CHANGE THE SETPOINT • Press button El for at least half second,to display the setpoint value. • By keeping button 17 pressed, use button B or o to set the desired value(adjustment is within the minimum SPL and the maximum SPH limit). • When button®is released.the new value is stored_ HOW TO CHANGE a parameter value • The setup menu is accessed by pressing button ®,©for 5 seconds. • With button or I]select the parameter to be modified. • Press button B to display the value. • By keeping button 0 pressed,use button 8 or to set the desired value. • When button o is released,the newly programmed value is stored and the following parameter is displayed. • To exit from the setup,press button © or wait for 30 seconds. NOTE 1: The set value is stored even when the procedure is exited by waiting the time-out to expire. NOTE 2: Master-Bilt's SETPOINT is set at a recommended—25°F at the factory. NOTE 3: To scroll down the parameters without changing them, press the DOWN button. LIST OF PARAMETERS Here is a list of the parameters the value of which can be changed in the programming mode, as well as their ranges. Display Parameter Master-Bilt's Symbol Range Setting SP Temperature Set Point SPL...SPH -25°F HYS Temperature Differential 1 to 255°F 7°F SPL Minimum Temperature limit setpoint -50...SPH -35°F SPH Maximum Temperature limit setpoint SPH...120° 15°F AHA High Temperature alarm -50...120° 15°F ALA Low Temperature Alarm 50...120° -45F ATD Temperature Alarm Delay 0...120min 30min DFR Number of Defrost Cycle per 24hr 0...24 4/day DLI Defrost Termination Temperature -50...120° 55°F DTO Maximum Defrost Duration 1...120min 30min ELECTRICAL CONNECTIONS The controller is provided with screw terminal block to connect cables with a cross section up to 2,5 mm2. Before connecting cables make sure the power supply complies with the control's requirements. Separate the probe cables from the power supply cables, from the outputs and the power connections. Do not exceed the maximum current allowed on each relay, in case of heavier loads use a suitable external relay or contactor's. PROBE CONNECTIONS The probes shall be mounted with the bulb upwards to prevent damages due to casual liquid infiltration. It is recommended to place the thermostat probe away from air streams at return air for correct measure the average room temperature. Place the defrost termination probe among the evaporator fins in the coldest place, where most ice is formed.far from heaters or from the warmest place during defrost, to prevent premature defrost termination. 11 MASTER-BILT mpenriun ScN19a JtNJUN 1'11UCSt 1tMYtKAIUKtANU KtJIJIAN(,t NTC10K Tem•erature-Resistance Temp Temp R-center (°C) (°F) R-low(Kohm) (Kohm) R-high (Kohm) -30 -22 109.522 113.347 117.294 -25 -13 84.823 87.559 90.374 -20 -4 66.270 68.237 70.255 -15 5 52.229 53.650 55.104 -10 14 41.477 42.506 43.557 -5 23 33.147 33.892 34.651 0 32 26.678 27.219 27.767 5 41 21.630 22.021 22.417 10 50 17.643 17.926 18.210 15 59 14.472 14.674 14.877 20 68 11.938 12.081 12.224 25 77 I 9.900 _ 10.000 10.100 FINAL CHECK LIST A. Check operating pressures. B. Check electrical requirements of unit to supply voltage. C. Set temperature control for desired temperature setting. D. Check sight glass(if applicable)for proper refrigerant charge. E. Check to make sure the compressor switch, behind the front grill, is on before start up the cabinet. F. Check condensing unit for vibrating or rubbing tubing. Dampen and clamp as required. G. All valves should be completely opened counter-clockwise. H. Check packing nuts on all service valves. I. Replace all service valve caps and latch unit covers. 12 MASTER-GILT r LAE AT2 5 (230V) ��\ LPG 42 2 \ flfl r2 n 8=, DOOR i1 I213 41516 ; 7 8 9 0 11 Rs AQ U i II 60 HARNESS j BOx SENSOR j 1 EVAPORATOR SENSOR I • t I ) I ( EVAPORATOR I OR — FAN MOTORS i Y m 1 ..-7 1 1 1 Y i i R 1 1 - DEFROST HEATER . i -BK HSAFETY \ 1 G(IHC P4 ONLYJER f I I 1 yp I r _♦ 1 I� i DRAIN LINE HEATER `, i COMP. BK J 1 l SWITCH �i • W FRONT / /u CONTROL. 1 a, r — —— —— 1 • I DOOR f-, i E FRAME I I I — HEATER i r I _ ! — 1 BE _ 1 • 1 R i I r DOOR 1 I 1 FRAME I 1 I O O R 1 HEATER 1 _ LEVAPDXJ SEE COMPRESSOR CECOS FOR CONNECTIONS L. J O O _B BN BK Ev J �I� OPTIONAL R 1I--- —° Condensate Drain CONTACTOR BOX - 206-230/6071 Pan 17-09287 NEVA 6-I5R - --- ; 1 I ( • L J 01-09-121N �� JTM° 0 0� IHC-27, 48=Wiring Diagram Rei6g'EP m� IFIC 27. 48_LAE_DOE ES_01 09 12.dwg IBMASTER-BILT 16 ,!hKCM{Vn SAIf1/1fns SALE AND DISPOSAL OWNER RESPONSIBILITY If you sell or give away your Master-Bilt cabinet you must make sure that all safety labels and installation - Service Manaual are included with it. If you need replacement labels or manuals, Master-Bilt will provide them free. Contact the customer service department at Master-Bilt at(800)684-8988. The Customer service department at Master-Bilt should be able contacted at the time of sale or disposal of your cabinet so records may be kept of its new location. �S M BUSTER-BUT ry MASTER-BILT PART LIST The table below gives Master-Bilt part numbers. Use this chart when ordering replacement parts for your IHC cabinets. Always Advise Cabinet Serial Number When Ordering Parts Description IHC-27 IHC-48 Cabinet Frame Heater 17-09150 17-09151 Coil Defrost Heater 17-00442 17-09076 Compressor 03-14403 03-14242 Condensate Heater 17-09412 17-09084 Condenser Coil 07-13076 07-13090 Condenser Fan Blade 15-13093 15-13093 Condenser Fan Guard 321-17007 25-01278 Condenser Fan Motor 13-01283 13-01283 Electronic Controller 19-14242 19-14242 Box sensor T1 19-14244 19-14244 Evaporator sensor T2 19-14245 19-14245 Contactor 19-13934 19-13934 Door Handle 35-01488 35-01488 CRO Valve 09-00992 12.5p set 09-00987 22#Setting Door Frame Heater 17-09063 17-09063 Door Gasket 37-01207 37-01211 Door Hinge-Inner Doors-L.H. 35-01451 Door Hinge-Inner Doors-R.H. 35-01452 35-01452 Door Hinge-Outer Doors 35-01450 35-01450 Door Trim 29-01481 29-01380 Drain Line Heater 17-09063 17-09063 Drain Pan Heater 17-09075 Drier 09-09171 09-09711 Evaporator Coil 07-00750 07-13084 Evaporator Fan Blade 15-13106 15-01184 Evaporator Fan Guard 25-01324 25-00205 Evaporator Fan Motor 13-13182 13-00683 Expansion Valve 09-09543 09-09543 Female Plug 21-00577 Front Control _ 19-00899 19-00899 Heater Safety Control 19-01307 19-01307 Leg _ 27-00558 27-00558 Compressor Switch 19-13118 19-13168 Shelves (Cantilever) 33-01519 33-01518 Sight Glass _ 09-09505 Vibration Eliminator(1/2") -- 09-00140 Vibration Eliminator(5/8") -- 09-00124 14 MASTER-.B1LT CABINET COMPONENT AMP DRAW (Condition: -30°F box and 80°F ambient temperature) VOLTAGE AMPS (¢ AMPS iD ITEM PART NO. RATING CABINET 208 VOLTS 230 VOLTS NOTES Coil Defrost Heater 17-09076 230 V IHC-48 4.5 5 Check Yellow wire from controller Drain Pan Heater 17-09075 230 V IHC-48 1.4 1.5 Check Yellow wire from controller Condensate Heater 17-09412 230 V IHC-48 1.2 1.3 Check Either Red or Black leg Door Frame Heater 17-09151 220 V IHC-48 .52 ea .52 ea Check black/white wire Drain Heater . 17-09063 230 V IHC-48 0.03 0.03 Check either leg Condenser motor 13-01283 230 V IHC-48 0.4 ea. 0.4 ea. Check either leg Evaporator motor 13-13182 230 V IHC-48 0.2 ea. 0.2 ea. Check Orange wire from controller Compressor _03-14242 230 V IHC-48 6.4 6.8 Check either leg VOLTAGE AMPS @ AMPS @ ITEM PART NO. RATING CABINET 208 VOLTS 230 VOLTS NOTES Coil Defrost Heater 17-00442_ 230 V IHC-27 2.7 3 Check Yellow wire from controller Condensate Heater 17-09084 230 V IHC-27 1.2 1.3 Check Either Red or Black leg Door Frame Heater 17-09150 220 V IHC-27 0.54 0.54 Check black/white wire Drain Heater 17-09063 230 V IHC-27 0.03 0.03 Check either leg Condenser motor 13-01283 230 V IHC-27 0.4 0.4 Check either leg Evaporator motor 13-00683 230 V IHC-27 0.2 0.2 Check Orange wire from controller Compressor 03-14403 230 V IHC-27 4.6 4.9 Check either leg Accessories Description IHC-27 IHC-48 Casters(4)5"diameter A297-11140 A297-11140 Tray Slides 9/16'lip ledge for 12"X 20"or 18"X 26"pans(must specify) A340-21100 1-3/16"bottom ledge for 12"X 20"or 18"X 26"pans (must specify) A340-21200 Voltage Boosting Transformer 39-01080 39-01080 13 MSI STER-BILT , , ..... ii,.._; , Iwo. ,e. f .' e--- STDELTING° 4a. A Polar Ware Company KIEL.WISCONSIN U.S.A 1 MODEL 0112-38 I SERIAL N( 2189502C I 1 208/230 ( VOLTS i 60 I HZ ( 1 (PH TOTAL CURRENT 11 I AMPS Ai, I REFRIGERANT DESIGN PRESSURE ( 404A ( I 36 J OZ HIGH( 400 (P510 LOW 175 PSIG I MANUFACTURED UNDER ONE OR MORE OF THE FOLLOWING: ` U.3.PATENT8:4502617,RE 32360 \` C US LISTED 1383417,1221177,1171810 ��� 4271086,4170136,4083200 1 4084407,3608203 LISTED 566N 1 23 90,03311 3,0/B8700A -� ICE CREAM MAKER OTHER PATENTS PENDING. 528242 I 1 0112 SINGLE FLAVOR, COUNTER-TOP GRAVITY SHAKE FREEZER Best 1n The lode a -` -.q. , .,_ . . ,_. . ., y r'. 6. jo,c_ ai III r 1 i / 1 ' i 4 • Large freezing cylinder for high volume dispensing and quick recovery • Unique, highly efficient auger design blends the entire contents of the freezing cylinder • Energy Convervation Mode (ECM) protects product from over-agitation during slow or non-draw periods • Ideally suited for high volume operations where floor space is an issue; fits compactly and conveniently on your counter • Tamper-proof controls for error-free operation and self-serve applications • Self-diagnostic control with visual display • Durable stainless steel exterior • Optional machine mounted spinner#2177877 e..0 STOELTING® Since 1905 O s . y tow t r rr' - +M tm� �t _— Y 1 © j ..._... + ' ars�r 114fa�' C7 II WW III i1,�t► M I _ � � I L- W - at.r SUE» MONT VIEW SPECIFICATIONS MODEL 0112(air-cooled) MODEL 0112(water-cooled) — DIMENSIONS FREEZER WITH CRATE FREEZER WITH CRATE Depth 30 1/4"(76.8 cm) 38 3/4"(98.4 cm) 30 1/4"(76.8 cm) 38 3/4"(98.4 cm) Width 17 7/8"(45.4 cm) 28 3/4"(73.0 cm) 17 7i8"(45.4 cm) 28 3/4"(73.0 cm) Height 37 5/16'(94.8 cm) 43"(109.2 cm) 37 5/16"(94.8 cm) 43"(109.2 cm) WEIGHT FREEZER WITH CRATE FREEZER WITH CRATE 2901ba.(1315 kg) 3601bs.(1633 kg) 2901bs.(131.5 kg) 360 lbs.(163.3 kg) ELECTRICAL I phase,208/230 volt.60 Hz. Factory pre-wired with a NEMA 6-20P,7 ft.power cord. Total running amps:10.5 Maximum fuse size:20 amp HACR type,or regular circuit breaker. REFRIGERANT R404A COMPRESSOR 12,000 B.T.UJhr. DRIVE MOTOR 3(4 H.P. COOLING Air or water cooled units available. AIR FLOW Left to Right air flow. Air cooled units require 3'(7.6 cm.)clearance front and back. PLUMBING FITTINGS Water cooled requires 3/8"N.P.T.water and drain fittings. HOPPER SIZE 7 gallon/28 Quarts/26.5 litres BARREL SIZE 2 gallon/8 Quarts/7.57 litres A WARRANTY One-year parts and labor warranty;five year warranty on compressor,evaporator assembly, drive motor,speed reducers,and auger. Continuous research leads to ongoing product improvements;therefore,these specifications are subject to change without notice. I Distributed by: @ STOELTING* Certified,Listed and/or _ rs A Polar Ware Company Recognized by: 502 Highway 67• Kiel.WI 53042-1600 920-894-2293 • 800-558-5807 Fax:920-894-7029 C US E-mail:commercial @stoelting.com USIEll NSF Intern et:www.stoelting.com f ` zfP7OO4 ' . r,� 'tai + '/s� 1141• MMI1) Oro11Nn 11111 _. t• ' x , /40 tit II Pollan, Mfl - M4P"11 TISU v , O . ._, ,. 904w04 PNN01M111* POO (IOW; 111411 11t00 X if tiles MO 1 HP VOLTA4i Ni -.41, 1 l 114 EMI I .4f IA 1NIA 0110$I 1101111 11N.1*0 N 0. PA1EM1 iW ►0010 n Vic, ZA. I _ nr ley ism 64 Oa w+lr 4 of lig 0.09 00 ,. all . . AIA# TRUE FOOD SERVICE Project Name: EQUIPMENT, INC. Location: 2001 East Terra Lane•O'Fallon,Missouri 63366-4434•(636)240-2400 Item #: Qtr 515# Fax(636)272-2408•Toll Free(800)325-6152•Intl Fax#(001)636-272-7546 Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471•www.truemfg.com Model#: Model: Food Prep Table: TSSU-27-08 Solid Door Sandwich/Salad Unit TSSU-27-08 immipi40000t, ■ True's salad/sandwich units are designed with enduring quality that protects your long term investment. Oversized,environmentally friendly(134A),patented forced-air refrigeration system holds 33°F to 41°F(.5°C to 5°C). ► Complies with and listed under _ _- ANSI/NSF-7. ► All stainless steel front,top and ends.Matching aluminum finished ril.1.1111 back. 1 Stainless steel,patented,foam insulated lid and hood keep pan temperatures colder,lock in freshness and minimize condensation. Removable for easy cleaning. 1 Interior-attractive,NSF approved, clear coated aluminum liner. � �' corners. Stainless steel floor with coved 1''' ,''`i,';,r, '•'"I'''' 1 111/4"(299 mm)deep, '/2"(13 • :■;;;i4;ii; mm)thick,full length removable .4:',10:04: cutting board included. Sanitary, o,0404 high density,NSF approved white ''' polyethylene provides tough preparation surface. 1 Heavy duty PVC coated wire I Y"�, shelves. ► Foamed-in-place using Ecomate. A high density,polyurethane 0-:. .0 insulation that has zero ozone -..pr.. depletion potential(ODP)and zero o •. • global warming potential(GWP). Scan code I for video ROUGH-1N DATA Specifications subject to change without notice. Chart dimensions rounded up to the nearest Y8"(millimeters rounded up to next whole number). Cabinet Dimensions (inches) Cord Crated (mm) I Length Weight I Pans - NEMA (total ft.) (lbs.) Model Doors Shelves (top) L** Dt H* HP Voltage Amps Config. (total m) (kg) TSSU-27-08 1 2 8 27% 301/a 363/e Ys 115/60/1 4.9 5-15P 7 200 702 766 934 1/4 230-240/50/1 2.9 • 2.13 91 "Length does not Include ya"(4 mm)each side for lid pins. •Plug type varies by country. t Depth does not include 1"(26 mm)for rear bumpers. "Height does not include 6'/4"(159 mm)for castors or 6"(153 mm)for optional legs. Es�.®.(s)(E APPROVALS: AVAILABLE AT 2/15 Printed in U.S.A. I Model: Food Prep Table: mpurwiLLIIe TSSU-27-08 Solid Door Sandwich/Salad Unit STANDARD FEATURES DESIGN • Door fitted with 12"(305 mm)long recessed OPTIONAL FEATURES/ACCESSORIES • True's commitment to using the highest handle that is foamed-in-place with a sheet metal Upcharge and lead times may apply. quality materials and oversized refrigeration interlock to ensure permanent attachment. ❑ 230-240V/50 Hz. systems provides the user with colder product • Positive seal self-closing door with 90°stay open ❑6"(153 mm)standard legs. temperatures,lower utility costs,exceptional food feature. Door swings within cabinet dimensions. ❑6"(153 mm)seismic/flanged legs. safety and the best value in today's food service • Magnetic door gasket of one piece construction, ❑21'(64 mm)diameter castors. marketplace. removable without tools for ease of cleaning. D Barrel lock(factory installed). REFRIGERATION SYSTEM SHELVING U Additional shelves. • Factory engineered,self-contained,capillary tube • Two(2)adjustable,heavy duty PVC coated wire ❑Single overshelf. system using environmentally friendly(CFC free) shelves 23' "L x 16"D(591 mm x 407 mm). Four(4) U Double overshelf. 134A refrigerant. chrome plated shelf clips included per shelf. ❑Flat lid. • Oversized,factory balanced refrigeration • Shelf support pilasters made of same material as D Sneezeguard. system with guided airflow to provide uniform cabinet interior;shelves are adjustable on 1/2"(13 Cl 19"(483 mm)deep,lr"(13 mm)thick,white temperature in food pans and cabinet interior. mm)increments. polyethylene cutting board. Requires"L"brackets. • Patented forced-air design holds 33°F to 41"F(.5°C D 19"(483 mm)deep,34"(20 mm)thick,white MODEL FEATURES polyethylene cuttin board. Requires"L"brackets. •to 5°C)product temperature in food pans and 11 cutting cabinet interior.Complies with and listed under Evaporator is epoxy coated to eliminate the U 113/:"(299 mm)deep,1/2"(13 mm)thick,composite potential of corrosion. cutting board. Requires°L""brackets. ANSI/NSF-7-19976.3. • 113/4"(299 mm)deep,'"(13 mm)thick,full length g eU 1-" • Sealed,cast iron,self-lubricating evaporator fan D 19"(483 mm)deep,1/2"(13 mm)thick,composite removable cutting board. Sanitary,high-density, cutting board. Re uires"L"brackets. motor and larger fan blades give True sandwich/ NSF approved white polyethylene provides tough 9 q salad units a more efficient,low velocity,high ❑Crumb catcher. Requires crumb catcher cutting preparation surface. p ro board for proper installation. •volume airflow design. • Condensing unit access in back of cabinet,slides Stainless steel,patented,foam insulated lid and U Pan dividers. out for easy maintenance. hood keep pan temperatures colder,lock in ❑Exterior rectangular digital temperature display freshness and minimize condensation. Removable (factory installed). CABINET CONSTRUCTION for easy cleaning. ❑ Plexiglas lid cover. • Exterior-stainless steel front,top and ends. • Comes standard with 8(V4size)6'/"L x 61/4"W x 4"D ❑ADA compliant model with 34"(864 mm)work Matching aluminum finished back. (175 mm x 159 mm it 102 mm)clear polycarbonate, surface height. • Interior-attractive,NSF approved,clear coated NSF approved,food pans in countertop prep area. aluminum liner.Stainless steel floor with coved Also accommodates 6"(153 mm)deep food pans corners. (supplied by others). • Insulation-entire cabinet structure and solid door • Countertop pan opening designed to fit varying are foamed-in-place using Ecomate.A high density, size pan configurations with available pan divider polyurethane insulation that has zero ozone bars.Varying size pans supplied by others. •CABINET INTERIOR depletion potential(ODP)and zero global warming • NSF-7 compliant for open food product. Beginning in October of 2014,True Manufacturing began the potential(GWP). process of changing the standard interior finishes on select ELECTRICAL products.The interior liners of these units have changed front ed fro the • 5'(127 mm)diameter stem castors-locks provided • Unit completely pre-wired at factory and ready traditional NSF-approved white aluminum to an NSF proved clear on front set. 36"(91 5 mm)work surface height. for final connection to a 115/60/1 phase,15 amp coated aluminum that is silver in color.In addition,the traditional DOOR dedicated outlet.Cord and plug set included. white PVC coated shelves have been switched to a gray PVC coating. • Stainless steel exterior with white aluminum liner There are no functional differences created by any of these changes, the difference is only in the appearance.The following product lines to match cabinet interior. 115/60/1 are affected by this charge:T-Series,TUC.WIT,TSSU,TFP,TPP,INC. N E M A-5-15 R TRCB.A sticker will be placed on the outside packaging so that units with this change can be identified in inventory. PLAN VIEW 5529/32" (1421 non) '/8'_.:r— 2427/32" , 301/16" X(632 mm) (764 mm) 185/ '6"i 1" I466 mm) (76 nen) J�' —�9!16•� f61/e' '-s (156 mm) n ^. –1 i 1737. 46111'6• 7" a7.mw (1186 non) ` r 1178 mm)� __�- 4215/16" 963!4• , (1091 mm) I(934 mm) 3515!16" 293/4" . (913 mm) (756 mm) . 25/16' -. .• 6 I16" • ,-,A –�Iz9 Aral (158 mm) L 125h"_6-,f_�75/16' 4 L 31/8' (321 rani 1186 nvw (99 mm) ELEVATION RIGHT VIEW PAN LAYOUT WARRANTY* Three year warranty on all parts METRIC DIMENSIONS ROUNDED UP TO THE and labor and an additional 2 year NEAREST WHOLE MILLIMETER N51.1%, Model Elevation Right Plan 3D Back warranty on compressor. KCL (U.S.A.only) SPECIFICATIONS SUBJECT TO CHANGE TSSU-27-08 TFNY71E TFNYOIS TFNYOIP TFNY713 -RESIDENTIAL a eticasioes 1RUE assures no labliry fa)arts or WITHOUT NOTICE labor emerge tin umponent(alum or odor damages resulting from instaeatl,n In rw+cmnoraal or residential appkcatlons. TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•O'Fallon,Missouri 63366-4434•(636)240-2400•Fax(636)272-2408•Toll Free(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com