Checking Product Temperature; Light Bulb Replacement; Stainless Steel Care Guide - Perlick HC Series Installation & Operation Manual

Single Door Undercounter Refrigeration Installation & Operation Manual
MAINTENANCE - SINGLE DOOR UNDERCOUNTER CABINETS

Checking Product Temperature

To accurately check the temperature of product
stored in the refrigerated compartment:
1. Insert an accurate thermometer into an
unbreakable plastic bottle, partially filled with
water. Tighten bottle cap securely.
2. Place bottle in the desired area for 24 hours.
Refrain from opening the unit during the testing
period. After 24 hours, check the temperature
of the water and adjust using the Controller
Operating Instructions on page 6.
Never attempt to repair or per-
DANGER
form maintenance on the unit
until the main electrical power to the unit has
been disconnected.

Light Bulb Replacement

To replace a defective or burnt out bulb, remove the
glass light cover by pulling off the cover. Unscrew the
bulb and replace it with an identical or smaller bulb.
The Perlick replacement part number is 67026.
Stainless Steel Care
Stainless steel is a "passive" metal because it
contains other metals like chromium, nickel and
manganese that stabilize the atoms. Chromium
provides an invisible passive film that covers the
steel surface, acting as a shield against corrosion.
As long as the film is intact and not contaminated,
the metal is passive and stainless. If the passive
film of stainless steel has been broken, equipment
can start to corrode and rust.
Three materials or processes can break down
stainless steel's passive layer and allow corrosion
to occur:
► Mechanical abrasion
► Deposits and water
► Chlorides
Mechanical abrasion refers to items that will scratch
a steel surface. Steel pads, wire brushes and scrapers
are prime examples.
Water comes out of the faucet in varying degrees
of hardness. Hard water may leave spots. When
allowed to sit, these deposits will break down the
passive chromium layer and rust stainless steel. Other
Perlick is committed to continuous improvement. Therefore, we reserve the right to change specifications without prior notice.
deposits from food preparation must be promptly
removed with an appropriate cleaning agent.
Chlorides are found nearly everywhere. They are in
water, food and table salt. Household and industrial
cleaners are the worst offenders.
Preventing Stainless Steel Rust
Use non-abrasive tools to clean stainless steel
products. Soft cloths and plastic scouring pads will
not harm the steel's passive layer.
Clean with polish lines. Some stainless steels have
visible polishing lines or "grain". When visible lines are
present, always scrub in a motion parallel to the lines.
When the grain cannot be seen, polish in a consistent
straight pattern and not in a circular motion.
Use alkaline, alkaline chlorinated or non-chloride
containing cleaners. While many traditional cleaners
are loaded with chlorides, the industry is providing an
ever-increasing choice of non-chloride cleaners. If you
are not sure of chloride content in the cleaner being
used, contact your cleaner supplier. If your present
cleaner contains chlorides, ask your supplier for an
alternative. Avoid cleaners containing quaternary salt;
it also can attack stainless steel and cause pitting
and rusting.
Keep food equipment clean. Use alkaline, alkaline
chlorinated or non-chloride cleaners at recommended
strength. Clean frequently to avoid build-up of hard,
stubborn stains. The single most likely cause of
damage is chlorides in the water. Remember, adding
heat to cleaners that contain chlorides dramatically
increases their effect on stainless steel.
If chlorinated cleaners are used, immediately rinse
and wipe equipment and supplies dry. The sooner
you wipe standing water, especially when it contains
cleaning agents, the better. After wiping equipment
down, allow it to air dry. Oxygen helps maintain the
stainless steel passive film.
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