True Manufacturing Company TH Installation Manual

True Manufacturing Company TH Installation Manual

True heated cabinet

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I NS TAL L AT IO N M A N U A L F OR
T H M O D EL S - ( H E AT E D C A B I NE T S )
TH-23
TH-23G
( H E ATE D CABI NE TS )
............ www.truemfg.com ............
(636)-240-2400 • FAX (636)272-2408 • INT'L FAX (636)272-7546 • (800)325-6152
Parts Department (800)424-TRUE • Parts Department FAX# (636)272-9471
Safety Precautions ------------------------- 1
Proper Disposal ---------------------------- 2
Connecting Electricity ----------------------- 3
Adapter Plugs ----------------------------- 3
Ownership ------------------------------- 4
Required Tools ----------------------------- 4
Uncrating & Locating ------------------------ 4
Installation of Leg/Castors --------------------- 5
Leveling Cabinet --------------------------- 6
Installing Ventilation Cap ---------------------- 6
Humidification Procedure ---------------------- 7
Electrical Instructions ------------------------- 7
Sealing Cabinet to Floor ----------------------- 8
Start-up --------------------------------- 9
*Spanish, German, French and Dutch versions included.
You have just purchased the finest commercial
heated cabinet available. You can expect many years
T H M ODELS -
TRUE FOOD SERVICE EQUIPMENT, INC.
2001 East Terra Lane • O'Fallon, Missouri 63366-4434

TABLE OF CONTENTS

CONGRATULATIONS!
of trouble-free operation.
#912631 • WP-36

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Summary of Contents for True Manufacturing Company TH

  • Page 1: Table Of Contents

    I NS TAL L AT IO N M A N U A L F OR T H M O D EL S - ( H E AT E D C A B I NE T S ) TH-23 TH-23G T H M ODELS - ( H E ATE D CABI NE TS ) ...
  • Page 2: Safety Information

    True Food Service Equipment, Inc. How to Maintain Your to Receive the Most Efficient and Successful Operation You have selected one of the finest commercial heated cabinets made. It is manufactured under strict quality controls with only the best quality materials available. Your TRUE heated cabinet, when properly maintained, will give you many years of trouble-free service.
  • Page 3: Proper Disposal

    PROPER DISPOSAL OF THE CABINET Child entrapment and suffocation are not problems of the past. Junked or abandoned display cases are still dangerous… even if they will sit for “just a few days.” If you are getting rid of your old display case, please follow the instructions below to help prevent accidents. Depending on the country where the unit is located there will be officially approved ways of disposing of your used equipment..www.truemfg.com ... SAFETY INFORMATION DANGER! RISK OF CHILD ENTRAPMENT Before You Throw Away Your Old Refrigerator or Freezer or Heated Cabinet: • Take off the doors. • Leave the shelves in place so that children may not easily climb inside. True Food Service Equipment, Inc.
  • Page 4: Connecting Electricity

    True Food Service Equipment, Inc. HOW TO CONNECT ELECTRICITY Do not, under any circumstances, cut or remove the ground prong from the power cord. For personal safety, this appliance must be properly grounded. The power cord of this appliance is equipped with a grounding plug which mates with a standard grounding wall outlet to minimize the possibility of electric shock hazard from this appliance. Have the wall outlet and circuit checked by a qualified electrician to make sure the outlet is properly grounded. If the outlet is a standard 2-prong outlet, it is your personal responsibility and obligation to have it replaced with the properly grounded wall outlet.
  • Page 5: Installation / Operation Instructions Ownership

    INSTALLATION / OPERATION INSTRUCTIONS INSTALLATION / OPERATION INSTRUCTIONS OWNERSHIP To ensure that your unit works properly from the first day, it must be installed properly. We highly recommend that your TRUE unit is installed by your supplying dealer or service company. The cost of a professional installation is money well spent. Issues caused by incorrect installation may invalidate your warranty REQUIRED TOOLS • Adjustable Wrench • Phillips Head Screwdriver • Level UNCRATING The following procedure is recommended for uncrating the unit: A. Remove the outer packaging by pulling tri-wall nails from skid. Remove (4) cardboard corner pads and dust cover. B. Inspect for concealed damage. Again, immediately file a claim with the freight carrier if there is damage. C. Remove door bracket on swinging glass door models (see image 1-2) NOTE Keys for units with door locks are located in warranty packets.
  • Page 6: Installation Of Leg/Castors

    True Food Service Equipment, Inc. INSTALLATION / OPERATION INSTRUCTIONS INSTALLATION OF LEGS AND CASTORS Securing Castors: To obtain maximum strength and stability of the unit, it is important that you make sure each castor is secure. The bearing race on the castor on the top edge of the leg must make firm contact with the rail. Unit Leveling: Four leveling shims have been provided for leveling castored units positioned on uneven floors. Shims must be positioned between rail end and bearing race. TRUE recommends a four shim limit to any single castor. Thread castor into the underside of cabinet frame rail. The end of the leg is adjustable to easy leveling.
  • Page 7: Leveling Cabinet

    INSTALLATION / OPERATION INSTRUCTIONS LEVELING A. Set unit in its final location. Be sure there is adequate ventilation in your room. Under extreme heat conditions, (100°F+, 38°C+), you may want to install an exhaust fan. WARNING Warranty is void if ventilation is insufficient. B. Proper leveling of your TRUE heated cabinet is critical to operating success. Refer to "Installation of Legs and Castors" on page 5. C. The cabinet should be leveled from the inside front to back and side to side with a level. D. Ensure that the drain hose or hoses are positioned in the pan. E. Free plug and cord from inside the lower rear of the unit (do not plug in). F. The unit should be placed close enough to the electrical supply so that extension cords are never used. INSTALLING THE VENTILATION CAP NOTE Be sure unit is unplugged before proceeding.
  • Page 8: Humidification Procedure

    True Food Service Equipment, Inc. INSTALLATION / OPERATION INSTRUCTIONS HUMIDIFICATION PROCEDURE ADJUSTING HUMIDITY This instruction is TRUE’s recommended procedure for providing interior humidity control. The heated cabinet is designed to provide flexibility in desired interior humidity. LOW HUMIDITY A. Positioned in the interior ceiling of the cabinet is the manual humidity control. B. Turn counterclockwise to ventilate cabinet humidity. HIGH HUMIDITY A. When cabinet contents require higher humidity, fill the 12" x 20" (31 x 51 cm) pan (provided) with water and place in the bottom of the cabinet. B. Keep pan full at all times; refilling as necessary. C. Close the vent described above. ELECTRICAL INSTRUCTIONS A. Before your new unit is connected to a power supply, check the incoming voltage with a voltmeter. If anything less than 100% of the rated voltage for operation is noted, correct immediately.
  • Page 9: Sealing Cabinet To Floor

    INSTALLATION / OPERATION INSTRUCTIONS SEALING CABINET TO FLOOR Step 1 - Position Cabinet Allow one inch between the wall and rear of the unit to assure proper ventilation. Warranty is void if ventilation is insufficient. Step 2 - Level Cabinet Cabinet should be level, side to side and front to back. Place a carpenter’s level in the interior floor in four places: A. Position level in the inside floor of the unit near the doors. (Level should be parallel to cabinet front). Level cabinet. B. Position level at the inside rear of cabinet. (Again level should be placed parallel to cabinet back). C. Perform similar procedures to steps a & b by placing the level on inside floor (left and right sides - parallel to the depth of the cooler). Level cabinet. Step 3 Draw an outline on the base on the floor.
  • Page 10: Startup

    True Food Service Equipment, Inc. INSTALLATION / OPERATION INSTRUCTIONS STARTUP RECOMMENDATION Before loading product we recommend you run your TRUE unit empty for twenty or thirty minutes. This allows you to be sure electrical wiring and installation are correct and no shipping damage has occurred.
  • Page 11: Maintenance, Care & Cleaning Stainless Steel Equipment Care & Cleaning

    STAINLESS STEEL EQUIPMENT CARE AND CLEANING CAUTION Do not use any steel wool, abrasive or chlorine based products to clean stainless steel surfaces. Stainless Steel Opponents • There are three basic things which can break down your stainless steel’s passivity layer and allow corrosion to rear its ugly head. 1) Scratches from wire brushes, scrapers, and steel pads are just a few examples of items that can be abrasive to stainless steel’s surface. 2) Deposits left on your stainless steel can leave spots. You may have hard or soft water depending on what part of the country you live in. Hard water can leave spots. Hard water that is heated can leave deposits if left to sit too long. These deposits can cause the passive layer to break down and rust your stainless steel. All deposits left from food prep or service should be removed as soon as possible. 3) Chlorides are present in table salt, food, and water. Household and industrial cleaners are the worst type of chlorides to use. 8 steps that can help prevent rust on stainless steel: 1. Using the correct cleaning tools Use non-abrasive tools when cleaning your stainless steel products. The stainless steel’s passive layer will not be harmed by soft cloths and plastic scouring pads. Step 2 tells you how to find the polishing marks.
  • Page 12 True Food Service Equipment, Inc. STAINLESS STEEL EQUIPMENT CARE AND CLEANING Recommended cleaners for certain situations / environments of stainless steel A) Soap, ammonia and detergent medallion applied with a cloth or sponge can be used for routine cleaning. B) Arcal 20, Lac-O-Nu Ecoshine applied provides barrier film for fingerprints and smears. C) Cameo, Talc, Zud First Impression is applied by rubbing in the direction of the polished lines for stubborn stains and discoloring. D) Easy-off and De-Grease It oven aid are excellent for removals on all finishes for grease-fatty acids, blood and burnt-on foods. E) Any good commercial detergent can be applied with a sponge or cloth to remove grease and oil. F) Benefit, Super Sheen, Sheila Shine are good for restoration / passivation. The use of stainless steel cleaners or other such solvents is not recommended on plastic parts.
  • Page 13: Warranty (U.s.a. & Canada Only!)

    WARRANTY INFORMATION (U.S.A. & CANADA ONLY!) TRUE warrants to the original purchaser of every new TRUE refrigerated unit, the cabinet and all parts thereof, to be free from defects in material or workmanship, under normal and proper use and maintenance service as specified by TRUE and upon proper installation and start-up in accordance with the instruction packet supplied with each TRUE unit.

This manual is also suitable for:

Th-23Th-23gTh series

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