CENTRAL RESTAURANT PRODUCTS 69K-038, Инструкция по эксплуатации

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Service and Installation Manual
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CONTENTS
RECEIVING & INSPECTING EQUIPMENT………………………………………..……………………….2
SPECIFICATIONS…………………………………………………….……………………….………..…..3
INSTALLATION………………………………………………………………………….…………………..4
OPERATION………..……………………………………………………………………..…………….....5-6
MAINTENANCE……………………………………………………………………….…………………..7-9
WIRING DIAGRAM ………………………………………………………................…………….....10-17
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SERIAL NUMBER INFORMATION
The serial number of all self-contained refrigerators and freezers is located inside 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 in the back cover.
RECEIVING AND INSPECTING THE EQUIPMENT
Even though most equipment is shipped in protected packaging, care should betaken 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 thedamaged equipment. This should be done within
10days from receipt of the equipment.
5. Be certain to check the compressor compartmenthousing and visually inspect the refrigeration package.Be
sure lines are secure and base is still intact.
6. Freight carriers can supply the necessary damage formsupon request.
7. Retain all crating material until an inspection has beenmade or waived.
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