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T FM M O D E L S ( T RUE F R E E Z E R M E R C H A N D IS ER )
TFM-29FL
TFM-41FL
TF M ( T RUE FRE EZER
I NS TAL L AT IO N M A N U A L F OR
ME RCH ANDIS ER)
............ www.truemfg.com ............
2001 East Terra Lane • O'Fallon, Missouri 63366-4434
(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
TABLE OF CONTENTS
Safety Precautions --------------------------- 1
Proper Disposal ----------------------------- 2
Connecting Electricity------------------------- 3
Adapter Plugs ------------------------------ 3
Ownership --------------------------------- 4
Required Tools ------------------------------ 4
Uncrating --------------------------------- 4
Location ---------------------------------- 5
Leveling Cabinet ---------------------------- 5
Sealing Cabinet to the floor / Ventilation /
Cabinet Drain ------------------------------ 6
Wire Gauge Chart --------------------------- 7
Electrical Instructions & Start-up ---------------- 8
Operations --------------------------------- 9
Cleaning the Condenser ---------------------- 10
Important Warranty Information ---------------- 11
Stainless Steel Equipment Care & Cleaning ---- 12-13
Warranty (U.S.A. & Canada Only!) --------------- 14
*Spanish version included.
CONGRATULATIONS!
You have just purchased the finest commercial
refrigeration available. You can expect many years
of trouble-free operation.
TRUE FOOD SERVICE EQUIPMENT, INC.
#922341 • WP-77
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Summary of Contents for True Manufacturing Company 922341
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Page 1: Table Of Contents
Important Warranty Information –––––––––––––––– 11 Stainless Steel Equipment Care & Cleaning –––– 12-13 Warranty (U.S.A. & Canada Only!) ––––––––––––––– 14 *Spanish version included. CONGRATULATIONS! You have just purchased the finest commercial refrigeration available. You can expect many years of trouble-free operation. #922341 • WP-77... - Page 2 True Food Service Equipment, Inc..www.truemfg.com ...
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Page 3: 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 freezer units made. It is manufactured under strict quality controls with only the best quality materials available. Your TRUE freezer, when properly maintained, will give you many years of trouble-free service. -
Page 4: Proper Disposal
PROPER DISPOSAL OF THE USED FREEZER EQUIPMENT 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.” It is much safer if doors and lids are removed so children cannot get trapped inside, leaving the shelves in place will also deter children from trying to climb inside. 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. It is important that care is taken in disposing of used refrigerators or freezers. Before You Throw Away Your Old Refrigerator or Freezer: • Take off the doors. -
Page 5: 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 grounded 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 6: 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 a trained mechanic and electrician install your TRUE equipment. The cost of a professional installation is money well spent. REQUIRED TOOLS • Adjustable Wrench • Phillips Head Screwdriver • Level UNCRATING The following procedure is recommended for uncrating the unit: A. Remove the outer packaging, (cardboard and bubbles or styrofoam corners and clear plastic). Inspect for concealed damage. Again, immediately file a claim with the freight carrier if there is damage. B. Move your unit as close to the final location as possible before removing the wooden skid. REMOTE UNITS (This section applies to remotes only!) • Remote cabinets must be ordered as remote. We do not recommend converting a standard self contained to remote system. -
Page 7: Location
True Food Service Equipment, Inc. INSTALLATION / OPERATION INSTRUCTIONS LOCATING A. Place packing material behind cabinet as a cushion. Carefully lay the unit on its back to remove skid. When lifting unit remember to leave the cabinet upright for 24 hours before plugging into power source. B. Remove skid by unscrewing all base rail anchor brackets. Place skid to the side. (See image 4) C. Carefully lift cabinet upright. Recommended operation conditions (75˚F degrees & 55% relative humidity) LEVELING AND CASTOR INSTALLATION A. -
Page 8: Cabinet Drain
INSTALLATION / OPERATION INSTRUCTIONS SEALING CABINET TO FLOOR Step A - Position Cabinet When positioning cabinet into a final location make sure there are no obstructions in front of the intake and exhaust areas. These areas are located in the front and back of the cabinet. Step B - 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: 1. Position level in the inside floor of the unit near the front. (Level should be parallel to cabinet front). Level cabinet. 2. Position level at the inside rear of cabinet. (Again level should be placed parallel to cabinet back). 3. Perform similar procedures to steps a & b by placing the level on inside floor (left and right sides - parallel to the depth of the freezer). Level cabinet. Step C Draw an outline on the base on the floor. Step D Raise and block the front side of the cabinet. Step E Apply a bead of “NSF Approved Sealant”, (see list below), To floor half inch inside the outline drawn. The bead must be heavy enough to seal the entire cabinet surface when it is... -
Page 9: Wire Gauge Chart
True Food Service Equipment, Inc. INSTALLATION / OPERATION INSTRUCTIONS CONDUCTORS AND CIRCUITS Wire Gauge for 2% Voltage Drop in Supply Circuits. 115 Volt Amps Wire Gauge for 2% Voltage Drop in Supply Circuits. 230 Volt Amps ... www.truemfg.com ... Distance In Feet To Center of Load Distance In Feet To Center of Load 100 120 140 160 100 120 140 160... -
Page 10: Electrical Instructions & Start-Up
INSTALLATION / OPERATION INSTRUCTIONS 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. B. All units are equipped with a service cord, and must be powered at proper operating voltage at all times. Refer to cabinet data plate for this voltage. TRUE requires that a sole circuit be dedicated for the unit. Failure to do so voids warranty. WARNING Compressor warranties are void if compressor burns out due to low voltage. -
Page 11: Temperature Control Location & Defrost
True Food Service Equipment, Inc. INSTALLATION / OPERATION INSTRUCTIONS TEMPERATURE CONTROL LOCATION / Defrost Operations TEMPERATURE CONTROL: Temperature control is located at the back of the unit next to the rear grill. (See image 1). MANUAL DEFROST: The unit will need to be manually defrosted. Unplug unit until all frost is gone. The manual defrost frequency will depend on the units usage, environment, and the amount of frost. -
Page 12: Maintenance, Care & Cleaning
CLEANING THE CONDENSER COIL When using electrical appliances, basic safety precautions should be followed, including the following TOOLS REQUIRED: • Phillips screwdriver • Stiff bristle brush • Vacuum Step 1 Disconnect power to unit. Take off lower grill assembly. Remove phillips screws at the bottom of the grill. Holding grill at the bottom gently pull out and down as shown. (see illustration 1). Step 2 Clean off accumulated dirt from condensing coil with a stiff bristle brush and clean fan blade NOTE It may be necessary to use CO or compressed air to blow off any dust or debris from condenser coil. -
Page 13: Important Warranty Information
True Food Service Equipment, Inc. MAINTENANCE, CARE & CLEANING IMPORTANT WARRANTY INFORMATION Condensers accumulate dirt and require cleaning every 30 days. Dirty condensers result in compressor failure, product loss, and lost sales... which are not covered by warranty. If you keep the Condenser clean you will minimize your service expense and lower your electrical costs. The Condenser requires scheduled cleaning every thirty days or as needed. -
Page 14: 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 15 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.
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Page 16: 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.
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