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G. Final Checklist
1) Is the unit level? On a Roll In or Roll Thru unit, is the perimeter of the unit sealed with
NSF-approved, food-grade silicone?
2) Is the unit in a site where the ambient temperature is 45°F to +100°F (+7°C to
+38°C) all year around?
3) Is there at least 10 inches (25 cm) overhead clearance for proper ventilation?
4) Have the shipping carton, tape, and packing material been removed from the unit?
5) Has the unit been checked for shipping damage?
6) Has the power supply been checked or tested against the nameplate rating? Has a
proper ground been installed to the unit?
7) If the unit is supplied with an overflow pan or electrically heated condensate pan, has it
been properly installed?
8) Have the refrigerant lines been checked to make sure they do not rub or touch other
lines or surfaces? Have the fan blades been checked to make sure that they turn
freely? Are the compressor hold-down bolts snug?
9) Have the shelves (if applicable) been properly installed?
10) Have the door handles (if applicable) been properly installed?
11) If the unit utilizes a food cart ramp, has it been properly installed?
12) Has the end user been given the instruction manual, and instructed on how to operate
the unit and the importance of the recommended periodic maintenance?
13) Has the end user been given the name and telephone number of a Hoshizaki Certified
Service Representative?
14) Has the warranty card been filled out and forwarded to the factory for warranty
registration?
