Table of Contents
Advertisement
Installation & Service Manual
Front Upper Cladding
1. Remove plexiglas from plexiglas retainer.
Remove screws and plexiglas retainer from
top of bumper retainer
1. Remove color band, bumper and bumper
retainer from the case. (See General-
UL/NSF I&S Manual.)
2. Remove front kickplate.
3. Remove screws and front lower cladding.
See page 12.
4. Remove screws from top and bottom of
upper cladding and remove front upper
cladding.
5. After cleaning, replace front upper
cladding and remaining front components
in the reverse order.
GENERAL INFORMATION
NSF Product Thermometer
Installation
1. Unwrap the thermometer and bracket
assembly shipped loose with the case.
2. Remove left front return air duct.
3. Position bracket 1" in from left edge and
just under the bottom return air duct holes.
4. Mount the bracket to the return air duct
with two self-tapping screws.
5. Replace the front return air duct.
March, 2002
Radiant Heat Information
A wide temperature range is shown for each
type of lighting. This data does not show all
situations. Many situations will have higher
package warm-up figures than indicated.
It is generally known that the temperature of
displayed meat in refrigerated cases will run
higher than the circulated air temperature of
the cases. A dial thermometer stuck into the
center of a piece of meat compared with one
in the air stream quickly confirms this fact.
Another fact is that the surface temperature
of the meat will be higher than the center
temperature due to radiant heat. TYLER's
ongoing research identifies sources of
radiant heat and accurately measures and
records it. These charts were developed
from the information gathered during this
research. Two major sources of radiant heat
are from display lights and ceiling surfaces.
Additional heat sources come from bad
display practices which either overload the
case with product or allow voids in the
product display. Poor display practices
impair the efficiency of the refrigeration,
adding to the surface temperature of the
meat. Bacteria and molds grow when surface
NSSD
Page 13
Advertisement
Table of Contents
