CENTRAL RESTAURANT PRODUCTS 69K-126, Instruction Manual, Page: 2 / 12

Service and Installation Manual
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CONTENTS
RECEIVING & INSPECTING EQUIPMENT .. 2
SPECIFICATIONS . . 3
INSTALLATION . .. .4
OPERATION .. .. 5
MAINTENANCE . .7
SAFETY PRECAUTIONS.................................................................................................................9
ELECTRICAL WARNING.................................................................................................................9
TROUBLE SHOOTING...................................................................................................................10
W IRING DIAGRAM 11
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SERIAL NUMBER INFORMATION
The serial number of all self-contained refrigerators is located outside the unit on the left hand side near the
top on the wall.
Always have the serial number of your unit available when calling for parts or service.
This manual covers standard units only. If you have a custom unit, consult the customer service department
at the number listed on the last page.
RECEIVING AND INSPECTING THE EQUIPMENT
Even though most equipment is shipped crated, 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 delivering carrier immediately.
2. If damaged, open and inspect the contents with the carrier.
3. In the event that the exterior is not damaged, yet upon opening, there is concealed damage to the
equipment, notify the carrier. Notification should be made verbally as well as in written form.
4. Request an inspection by the shipping company of the damaged equipment. This should be done within
10 days from receipt of the equipment.
5. Be certain to check the compressor compartment housing and visually inspect the refrigeration package.
Be sure lines are secure and base is still intact.
6. Freight carriers can supply the necessary damage forms upon request.
7. Retain all crating material until an inspection has been made or waived.