Receiving & Inspecting The Equipment; Installation; Operation - Kelvinator KCHST27.8 Manual

UNDER-COUNTER & WORKTOP FREEZERS
MODEL NO.
KCHUC27F
KCHUC48F
KCHUCWT27F
KCHUCWT48F
RECEIVING & INSPECTING THE EQUIPMENT
Even though most equipment is shipped crated, care should be taken 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 the damaged equipment.
This should be done within 10 days from receipt of the equipment.
5. Be certain to check the compressor compartment housing and visually
inspect the refrigeration package. Be sure lines are secure and base is still
intact.
6. Freight carriers can supply the necessary damage forms upon request.
7. Retain all crating material until an inspection has been made or waived.

INSTALLATION

NOTE: UNIT REPAIRS WILL NOT BE SUBJECT TO STANDARD UNIT WARRANTIES IF
DUE TO IMPROPER INSTALLATION PROCEDURES.
DANGER: THE UNIT MUST BE TURNED OFF AND DISCONNECTED FROM THE POWER
SOURCE WHENEVER PERFORMING SERVICE, MAINTENANCE FUNCTIONS OR
CLEANING THE REFRIGERATED AREA.
LOCATION
Units represented in this manual are intended for indoor use only. Be sure the
location chosen has a floor strong enough to support the total weight of the
cabinet and contents. A fully loaded unit can weigh as much as 1500 pounds.
Reinforce the floor as necessary to provide for maximum loading. For the most
efficient refrigeration, be sure to provide good air circulation inside and out.
INSIDE CABINET
Do not pack the units so full that air cannot circulate. The refrigerated air is
discharged at the top rear of the unit. It is important to allow for proper air flow
from the top rear to the bottom of the unit. Obstructions to this air flow can cause
evaporator coil freeze ups and loss of temperature or overflow of water from the
evaporator drain pan. The shelves have a rear turn up on them to prevent this.
However, bags and other items can still be located to the far rear of the cabinet.
Air is brought into the evaporator coil with fans. Prevent obstruction to allow the
outlet or inlet of air flow.
OUTSIDE CABINET
Be sure that the unit has access to ample air. Avoid hot corners and locations
near stoves and ovens. It is recommended that the unit be installed no closer
than 2" from any wall.
3 FOOD PREP TABLES
CAPACITY
V/HZ/PH AMPS
STORAGE (CU FT)
115/60/1 1.9 6.5
115/60/1 2.4 12
115/60/1 1.9 6.5
115/60/1 2.4 12
HP
SHELF (SQ FT)
14 1/2
26 1/2
14 1/2
26 1/2
LEVELING
A level cabinet looks better and will perform better because the doors will line
up with the frames properly. Use a level to make sure the unit is level from front
to back and side to side. Units supplied with legs will have adjustable bullet
feet to make the necessary adjustments. If the unit is supplied with casters,
no adjustments are available. Ensure the floor where the unit is to be located
is level.
STABILIZING
All models are supplied with casters for your convenience. It is very important,
however, that the cabinet be installed in a stable condition with the front wheels
locked while in use. Should it become necessary to lay the unit on its side or
back for any reason, allow at least 24 hours before start-up to allow compressor
oil to flow back to place. Failure to meet this requirement can cause compressor
failure and unit damage.
ELECTRICAL CONNECTION
Refer to the amperage data on page 5, the serial tag, your local code or the
National Electrical Code to be sure the unit is connected to the proper power
source.

OPERATION

CAUTION: DO NOT THROW ITEMS INTO THE STORAGE AREA. FAILURE TO HEED THESE
RECOMMENDATIONS COULD RESULT IN DAMAGE TO THE INTERIOR OF THE
CABINET.
REFRIGERATED CABINETS
Temperature range for the internal cabinets is 34°to 38°F for all food prep units,
undercounter and worktop refrigerators, and -7°F to -3°F for undercounter and
worktop freezers. The rail's temperature range for all prep units is 33°F to 41°F.
Food Prep units should operate with pans in place. Operating without pans and/
or pan covers in place will lower the efficiency and may damage the unit due to
continuous over-use.
Continuous opening and closing of the door will prevent the unit's ability to maintain
optimum refrigeration temperature.
Top section is not intended for overnight storage. Product should be removed from
pans. Pans can remain in cabinet if empty.
DEFROSTING
Every 6 hours, the unit will turn off so the evaporator coil can defrost. The controller
now displays the defrost symbol. When the coil temperature reaches the terminal
temperature or after 20 minutes of defrost, the unit will turn on.
SHIP WEIGHT
BTU CHARGE OZ
LBS
1160 3.35 291
1877 3.53 340
1160 3.35 291
1877 3.53 340
NEMA PLUG
5-15P
5-15P
5-15P
5-15P