Hussmann ASC-LG, Installation And Operation Manual

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ASC-LG / ASCS-LG-0506
product in determining if the refrigerator will be allowed
to display potentially hazardous food. For the purpose
of this evaluation, product temperature above the FDA
Food Code 1993 temperature for potentially hazardous
food will be the first indication that an evaluation should
be performed. It is expected that all refrigerators will
keep food at the FDA Food Code 1993 temperature for
potentially hazardous food.
1.1 The following recommendations are made for the
purpose of arriving at easily taken and understood
data which, coupled with other observations, may
be used to determined whether a display refrigera-
tor is working as intended:
a) INSTRUMENT – A stainless steel stem-type
thermometer is recommended and it should
have a dial a minimum of 1 inch internal diam-
eter. A test thermometer scaled only in Celsius
or dually scaled in Celsius and Fahrenheit shall
be accurate to 1°C (1.8°F). Temperature mea-
suring devices that are scaled only in Fahren-
heit shall be accurate to 2°F. The thermometer
should be checked for proper calibration. (It
should read 32°F when the stem is immersed
in an ice water bath).
b) LOCATION – The probe or sensing element
of the thermometer should be located in the
airstream where the air first enters the display
or storage area, and not more than 1 inch
away from the surface and in the center of the
discharge opening.
c) READING – It should first be determined that
the refrigerator is refrigerating and has oper-
ated at least one hour since the end of the
last defrost period. The thermometer reading
should be made only after it has been allowed
to stabilize, i.e., maintain a constant reading.
d) OTHER OBSERVATIONS – Other observations
should be made which may indicate operat-
ing problems, such as unsatisfactory product,
feel/appearance.
e) CONCLUSIONS – In the absence of any ap-
parent undesirable conditions, the refrigerator
should be judged to be operating properly. If it
is determined that such condition is undesir-
able, i.e., the product is above proper tempera-
ture, checks should be made for the following:
1. Has the refrigerator been loaded with warm
product?
2. Is the product loaded beyond the “Safe Load
Line” markers?
3. Are the return air ducts blocked?
4. Are the entering air ducts blocked?
5. Is a dumped display causing turbulent air flow
and mixing with room air?
6. Are spotlights or other high intensity lighting
directed onto the product?
7. Are there unusual draft conditions (from heat-
ing /air-conditioning ducts, open doors, etc.)?
8. Is there exposure to direct sunlight?
9. Are display signs blocking or diverting air-
flow?
10. Are the coils of the refrigerator iced up?
11. Is the store ambient over 75°F, 55% RH as set
forth in ASHRAE Standard 72 and ASHRAE
Standard 117?
12. Are the shelf positions, number, and size other
than recommended by the manufacturer?
13. Is there an improper application or control
system?
14. Is the evaporator fan motor/blade inopera-
tive?
15. Is the defrost time excessive?
16. Is the defrost termination, thermostat (if used)
set too high?
17. Are the refrigerant controls incorrectly ad-
justed?
18. Is the air entering the condenser above design
conditions? Are the condenser fins clear of
dirt, dust, etc.?
19. Is there a shortage of refrigerant?
20. Has the equipment been modified to use
replacements for CFC-12, CFC-502 or other
refrigerant? If so, have the modifications been
made in accordance with the recommendations
of Hussmann’s equipment ? Is the refrigerator
charged with the proper refrigerant and lubri-
cant? Does the system use the recommended
compressor?
APPENDIX D. – Recommendations to
user -
1.0 Hussmann should provide instructions and recom-
mendations for proper periodic cleaning. The user
will be responsible for such cleaning, including the
cleaning of low temperature equipment within the
compartment and the cooling coil area(s). Cleaning
practices, particularly with respect to proper refrig-
erator unloading and warm-up, must be in accor-
dance with applicable recommendations.
1.1 Cleaning of non Gelato equipment should include a
weekly cleaning of the food compartment as a mini-
mum to prevent bacteria growth from accumulating.
Actual use and products may dictate more frequent
cleaning. Circumstances of use and equipment
design must also dictate the frequency of cleaning
Appendices, Cont’d