SCSS / SCSS-SL
SERVICE BAKERY
P/N IGSSB-SCSS / SCSS-SL-0108
INSTALLATION & OPERATION GUIDE
Rev. 0108
report and required claim forms.
SHORTAGES
Check your shipment for any possible shortages of mate-
rial. If a shortage should exist and is found to be the re-
sponsibility of Hussmann Chino, notify Hussmann Chino. If
such a shortage involves the carrier,notify the carrier imme-
diately, and request an inspection. Hussmann Chino will
acknowledge shortages within ten days from receipt of
equipment.
HUSSMANN CHINO PRODUCT CONTROL
The serial number and shipping date of all equipment has
been recorded in Hussmann’s files for warranty and re-
placement part purposes.All correspondence pertaining
to warranty or parts ordering must include the serial num-
ber of each piece of equipment involved, in order to pro-
vide the customer with the correct parts.
The Hussmann warranty is printed on the back
of this guide.
3
IGSSB-SCSS / SCSS-SL-0108
Cut & PlanViews
"
4
/
3
1
6 1
/2"
35 1
/2"
e
H
t
T
"
4
"
/
"
3
11 1/4
2 3
"
"
2
(
e
/
T
12
1
"
2
/
4
14
/
11 1/4
2 3
"
4
1
Refrig.
Stub Up
12 1/4
"
25
/
"
(
5
24 1
/2"
(S/C
H
t
(R
t
i
"
"
"
4
Drain
4
4
/
/
/
3
3
1
Location
"
"
4
4
(
e
/
/
1
40
15
3
35
"
31 1
/2"
4
9
/
15
1
(
t
21
Front Of Case
7 3
/4"
48" (Variable)
44 1
/2"
SCSS
SCSS
Plan view
Scale = 1/2"
Summit Cake Service Bakery Case
(Remote & Self Contained)
Scale = 1/2"
"
4
/
3
1
e
H
t
T
35 1
/2
"
6 1
/2"
"
4
"
/
"
(
3
2
e
t
/
14"
"
T
12
1
2
/
14
1
4 3/4
"
14 1/4
"
25
Refrig.
Stub Up
5
(
(S/C
H
t
24 1
31 1
/2"
(R
H
"
"
"
4
4
4
/
/
/
Drain
3
3
1
"
"
4
4
Location
(
e
/
/
1
40
15
3
35
"
4
9
/2"
/
15
1
(
t
21
Front Of Case
7 3/4
"
48" (Variable)
38"
SCSS-SL
SCSS-SL
Plan view
Summit Cake Self-Service Bakery Case – Slim Line
Scale = 1/2"
(Remote & Self Contained)
Scale = 1/2"
4
Rev. 0108
Installation
LOCATION
must be raised under leg or by use of 2x6 or 2x4 leg
brace.Remove side and back leg braces after case is
set.
The refrigerated merchandisers have been designed for
use only in air conditioned stores where temperature and
humidity are maintained at or below 75°F and 55% rela-
tive humidity.DO NOT allow air conditioning,electric fans,
ovens, open doors or windows (etc.) to create air cur-
rents around the merchandiser, as this will impair its cor-
rect operation.
Product temperature should always be maintained at a
constant and proper temperature.This means that from
the time the product is received, through storage, prepa-
ration and display, the temperature of the product must
be controlled to maximize life of the product.
3. Set second case as close as possible to the first case,
and level case to the first using the instructions in
step one.
4. Apply masking tape 1/8" in from end of case on
inside and outside rear mullion on both cases to be
joined.
5. Apply liberal bead of case joint sealant (butyl) to
dotted area shown in (Fig.2,#1) of first case. Apply
heavy amount to cover entire shaded area.
DO NOT USE PERMAGUM!
UNCRATING THE STAND
Place the fixture as close to its permanent position as
possible. Remove the top of the crate. Detach the walls
from each other and remove from the skid. Unbolt the
case from the skid.The fixture can now be lifted off the
crate skid. Lift only at base of stand!
It is the contractor’s responsibility to install
case(s) according to local construction and
health codes.
EXTERIOR LOADING
These models have not been structurally designed to sup-
port excessive external loading. Do not walk on their
tops;This could cause serious personal injury and dam-
age to the fixture.
6. Slide second case up to first case snugly.Then level
second case to the first case so glass front,bumper
and top are flush.
7. To compress butyl at joint,use two Jurgenson wood
clamps.Make sure case is level from front to back
and side to side on inside bulkheads at joint.
8. Attach sections together via a 2 bolts located in the
base of the case. Secure the overhead structure by
bolting the bracket,located inside behind lights.
SETTING AND JOINING
The sectional construction of these models enable them
to be joined in line to give the effect of one continuous
display.A joint trim kit is supplied with each joint
LEVELING
Important! It is imperative that cases be lev-
eled from front to back and side to side prior
to joining.A level case is necessary to insure
proper operation, water drainage, glass align-
ment, and operation of the hinges supporting
the glass.Leveling the case correctly will solve
most hinge operation problems.
Do not use cam locks to pull cases together.
NOTE: A. To avoid removing concrete flooring, begin lineup
leveling from the highest point of the store floor.
B. When wedges are involved in a lineup, set them first.
9. Apply bead of butyl to top of bulkheads and slip on
stainless steel bulkhead cap. Also apply butyl to
seam between overhead light tubes.
10. VERY IMPORTANT!Apply liberal amounts of
black butyl to area under interior lower legs and fill
all voids down to bulkhead.
11.Use finger to smooth butyl as thin as possible at
masking tape on inside and outside of rear mullion
(apply additional butyl if necessary).Remove tape
applied on line #3.
All cases were leveled and joined prior to shipment to
insure the closest possible fit when cases are joined in the
field.When joining, use a carpenters level and shim legs
accordingly. Case must be raised correctly, under legs
where support is best, to prevent damage to case.
1. Check level of floor where cases are to be set.
Determine the highest point of the floor;cases will
be set off this point.
2. Set first case,and adjust legs over the highest part of
the floor so that case is level.Prevent damage – case
5
IGSSB-SCSS / SCSS-SL-0108
Installation (cont’d.)
JOINT TRIM
CORNER WEDGES
After cases have been leveled and joined, and refrigera-
tion, electrical, and wasted piping work completed, install
the splashguards.Fasten along the top edge,or center,with
#10 X 3/3" sheet metal screws.
Corner wedges are attached via front and rear camlocks.
Use a 7mm Allen wrench to turn the locks. Do not over-
tighten! Join the top by using a joint bracket (included in
joint kit) with 3/8" bolts.
DO NOT SEAL JOINT TRIM TO FLOOR!
Plumbing
WASTE OUTLET AND P-TRAP
4. Avoid long runs of condensate drains.Long runs
make it impossible to provide the“fall” necessary for
good drainage.
5. Provide a suitable air break between the flood rim of
the floor drain and outlet of condensate drain. 1" is
ideal.
6. Prevent condensate drains from freezing:
a. Do not install condensate drains in contact with
non-insulated suction lines. Suction lines should be
insulated with a nonabsorbent insulation material
such asArmstrong’sArmaflex.
The waste outlet is located off the center of the case on
one side allowing drip piping to be run lengthwise under
the fixture.
A 3/4" P-trap and threaded adapter are supplied with each
fixture.The P-trap must be installed to prevent air leakage
and insect entrance into the fixture.
NOTE: PVC-DWV solvent cement is recommended.
Follow Hussmann’s instructions.
INSTALLING CONDENSATE DRAIN
Poorly or improperly installed condensate drains can se-
riously interfere with the operation of this refrigerator,
and result in costly maintenance and product losses.Please
follow the recommendations listed below when installing
condensate drains to insure a proper installation:
1. Never use pipe for condensate drains smaller than
the nominal diameter of the pipe or P-trap supplied
with the case.
b. Where condensate drains are located in dead air
spaces (between refrigerators or between a
refrigerator and a wall),provide means to prevent
freezing.The water seal should be insulated to
prevent condensation.
Waste Outlet
2. When connecting condensate drains,the P-trap
must be used as part of the condensate drain to
prevent air leakage or insect entrance.Store plumb-
ing system floor drains should be at least 14" off the
center of the case to allow use of the P-trap pipe
section.Never use two water seals in series in any
one line.Double P-traps in series will cause a lock
and prevent draining.
Inside Case
Nipple
(All Models)
Coupling
Remote
90°
Refrigeration
Air Gap
Only!
3. Always provide as much down hill slope (“fall”) as
possible;1/8" per foot is the preferred minimum.
PVC pipe,when used,must be supported to main-
tain the 1/8" pitch and to prevent warping.
6
Rev. 0108
Refrigeration
REFRIGERANT TYPE
THERMOSTATIC EXPANSION VALVE LOCATION
This device is located on the same side as the refrigera-
tion stub. A Sporlan balanced port expansion valve model
is furnished as standard equipment,unless otherwise speci-
fied by customer.
The standard refrigerant will be R-22 unless otherwise
specified on the customer order. Check the serial plate
on the case for information.
REFRIGERATION LINES
LIQUID
SUCTION
EXPANSION VALVE ADJUSTMENT
Expansion valves must be adjusted to fully feed the evapo-
rator. Before attempting any adjustments, make sure the
evaporator is either clear or very lightly covered with frost,
and that the fixture is within 10°F of its expected operat-
ing temperature.
MEASURING THE OPERATING SUPERHEAT
1. Determine the suction pressure with an accurate
pressure gauge at the evaporator outlet.
3/8" O.D.
5/8" O.D.
NOTE: The standard coil is piped at 5/8" (suction); however,
the store tie-in may vary depending on the number of
coils and the draw the case has. Depending on the case
setup, the connecting point in the store may be
5/8", 7/8", or 11/8". Refer to the particular case you are
hooking up.
Refrigerant lines should be sized as shown on the refrig-
eration legend furnished by the store.
2. From a refrigerant pressure temperature chart,
determine the saturation temperature at the
observed suction pressure.
3. Measure the temperature of the suction gas at the
thermostatic remote bulb location.
4. Subtract the saturation temperature obtained in step
No.2 from the temperature measured in step No.3.
3. The difference is superheat.
Install P-traps (oil traps) at the base of all suction line ver-
tical risers.
Pressure drop can rob the system of capacity.To keep the
pressure drop to a minimum, keep refrigerant line run as
short as possible, using the minimum number of elbows.
Where elbows are required, use long radius elbows only.
CONTROL SETTINGS
See the “Case Specs” section of this guidebook for the
appropriate settings for your merchandiser.Maintain these
parameters to achieve near constant product tempera-
tures. For all multiplexing, defrost should be time termi-
nated.Defrost times should as directed in the Case Speci-
fications section of this guide.The number of defrosts per
day should never change.The duration of the defrost cycle
may be adjusted to meet conditions present at your loca-
tion.
5. Set the superheat for 5°F - 7°F.
Multiplexing - Piping of merchandisers operating on the
same refrigeration system may be run from merchandiser
to merchandiser through the end frame saddles provided
for this purpose. DO NOT RUN REFRIGERANT
LINESTHROUGH MERCHANDISERSTHATARE
NOTTHE SAME REFRIGERATION SYSTEM as this
may result in poor refrigeration control and compressor
failure.
Line Sizing - Refrigerant lines should be sized as shown
on the refrigeration legend that is furnished for the store
(not furnished by Hussmann). If a legend has not been
furnished, refer to the HussmannApplication Engineering
Manual for guidance.
0°F / -18°C or less air temperature.Adequate performance
is assured by the desired condition of the product in case.
ACCESS TO TX VALVES & DRAIN LINES
MECHANICAL - Remove product from end of case.Remove
product racks.Remove refrigeration and drain access panels
(labeled).TX valve (mechanical only) and drain are located
under each access panel at end of the case.
ELECTRONIC -The Electronic Expansion valve master and
slave cylinder(s) are located within the electrical access
panel(s).
ELECTRONIC EXPANSION VALVE (OPTIONAL)
A wide variety of electronic expansion valves and case
controllers can be utilized. Please refer to EEV and con-
troller manufacturers information sheet. Sensors for elec-
tronic expansion valves will be installed on the coil inlet,
coil outlet, and in the discharge air. (Some supermarkets
require a 4th sensor in the return air). Case controllers
will be located in the electrical raceway or under the case
Oil Traps - P-traps (oil traps) must be installed at the
base of all suction line vertical risers.
Pressure Drop - Pressure drop can rob the system of
capacity.To keep the pressure drop to a minimum, keep
the refrigerant line run as short as possible using a minimum
number of elbows.Where elbows are required, use long
radius elbows only.
Insulation -The suction and liquid lines should be clamped
or taped together and insulated for a minimum of 30’ from
the merchandiser.Additional insulation is recommended
wherever condensation drippage is objectionable.
7
IGSSB-SCSS / SCSS-SL-0108
PIPING
T-STAT LOCATION
For merchandisers with“electric” defrost,the suction and
liquid lines should be clamped or taped together and
insulated for a minimum of 30 feet. For models with
“KOOLGAS®” defrost,suction,and liquid lines should not
contact each other,and should be insulated separately for
a minimum of 30 feet.With either type defrost,additional
insulation for the balance of the liquid and suction lines is
required wherever condensation and drippage would be
objectionable.
T-Stats are located within the electrical raceway.
Condensing Unit Installation Requirements
For proper operation of the Condensing Unit provide an
opening with adequate exhause and intake as follows:
Up to 1 1/2 hp: minimum of 2 vents totalling 150 sq. in.
Over 1/2 hp: minimum of 2 vents totalling 150 sq.in.
Self-Contained Model Installation - Low temperature
merchandisers need to be connected to both a 120V / 60
Hz and 230V / 60 Hz electrical supply.
The refrigerant line outlets are located under the fixture
at the left end when viewed from the back.Insulate suction
lines to prevent condensation dripping on the floor.
8
Rev. 0108
Electrical
WIRING & SERIAL PLATE AMPERAGE
WIRING COLOR CODE
Field Wiring must be sized for component amperes
stamped on the serial plate. Actual ampere draw may be
less than specified.Field wiring from the refrigeration con
trol panel to the merchandisers is required for refrigera-
tion thermostats. Most component amperes are listed in
the "Case Specs" section,but always check the serial plate.
GREEN
GROUND
PURPLE
ANTI-SWEAT
ORANGE
YELLOW
RED / BLACK
BLACK / WHITE
BROWN
LIGHTS
RECEPTACLE
T-STAT /SOLENOID230V
T-STAT / SOLENOID 115V
FAN MOTORS
ASHRAE COLOR CODE
NOTE: All other manufacturers; no known sensor codes
CASE MUST BE GROUNDED
NOTE: Refer to label affixed to case to determine the actual
configuration as checked in the “TYPE INSTALLED” boxes.
Case Control Systems SENSOR COLORS
Manufacturer ® >
Location
EIL
CPC
ELECTRICAL CIRCUIT IDENTIFICATION
Standard lighting for all models will be full length fluores-
cent lamps located within the case at the top.
The switch controlling the lights, the plug provided for
digital scale,and the thermometer are located at the rear
of the case mullion.
Coil Inlet
Color
Part#
Color
Part#
Color
Part#
Color
Part#
Color
Part#
Color
Part#
Blue
Blue
225-01-1755225-01-3255
Red Red
225-01-1757225-01-3123
Green Green
225-01-1756225-01-3260
Purple Green
225-01-1758225-01-3260
White Orange
225-01-0650225-01-3254
White Blue
225-01-0650225-01-3255
Coil Outlet
Discharge Air
Return Air
ELECTRICAL SERVICE RECEPTACLES
(WHEN APPLICABLE)
The receptacle that is provided on the exterior back of
these models is intended for computerized scales with a
fifteen amp maximum load,not for large motors or other
high wattage appliances.It should be wired to a dedicated
circuit.
Defrost Term.
Liquid Line
REAR CLOSE-OFF PANEL
To perform electrical and refrigeration work, remove the
rear closure panel by loosening the sheet metal screws.
Replace when work is complete.
ELECTRICAL
Connections - All wiring must be in compliance with
NEC and local codes. All electrical connections for the
nonrefrigerated model are to be made in the electrical
panel. Electrical connections for refrigerated models are
made in the electrical box on the back of the case behind
the rear close-off panel.
FieldWiring - Field wiring must be sized for components
amperes stamped on the serial plate.Actual ampere draw
may be less than specified.Always check the serial plate.
Post Construction Clean-up -After the first two weeks
of a major store remodel or new store operation,the grill
should be removed and the condensing unit and condenser
face cleaned due to the accumulated dirt and debris
generated during construction.
BEFORE SERVICING
ALWAYS DISCONNECT ELECTRICAL
POWER AT THE MAIN DISCONNECT
WHEN SERVICING OR REPLACING ANY
ELECTRICAL COMPONENT.
This includes (but not limited to) Fans, Heat-
ers, Thermostats, and Lights.
FIELD WIRING & SERIAL PLATE AMPERAGE
Field Wiring must be sized for component amperes
printed on the serial plate.Actual ampere draw may be
less than specified. Field wiring from the refrigeration
control panel to the merchandisers is required for re-
frigeration thermostats.Most component amperes are
listed in the“Case Specs” section,but always check the
serial plate.
BALLAST LOCATION
Ballasts are located within the access panel that runs
the length of the rear of the case.
9
IGSSB-SCSS / SCSS-SL-0108
EKC 201 CONTROLLERS
EKC 201
Identification
troom
= 0 → +55°C
(See figs 1 and 2).
tsystem= –60 → +50°C
1. Light emitting diode
12 V a.c./230 V a.c.
2.5 VA
= refrigeration
= defrost
IP 54
= fan running
2. Minus sign
3. Display
Fig. 1
(Flashes when setting value for room
temp. is displayed).
4. Keys for programming and setting
(see programming instructions).
Programming and setting
see programming instructions, parameter
code, and settings.
Press upper key for 2 s.
Press lower key for 2 s.
Press both keys at the same time.
Quick guide
Operating the two pushbuttons
Initial
Resulting
controller
What
to do
Display
readout
controller
Normal
operation
Normal
operation
Set
value
Read
or
Room
temp.
change
room
temp.
Room
temp.
Room
temp.
Change
Room
Room
Normal
operation
(or alarm)
Normal
operation
(or alarm)
Set
value
Code
Read
or change
parameter
codes
Room
temp.
Room
temp.
Change
Change
Unknown
codes
Known
codes
and
All
parameter
settings
= factory
Re-establish
all factory
Unknown
settings
Power
on
Room
temp.
Room
temp.
Power off
Read
defrost
sensor
Room
temp.
Room
temp.
Normal
operation
Normal
operation
or alarm
Defrost sensor temp.
Defrost operation
Room temp.
Manually
start of
a defrost
Normal
operation
Normal
operation
Room
temp.
Room
temp.
Manually
stop of
a defrost
Defrost
operation
Room
temp.
Normal
operation
Room
temp.
Room temp.
Alarm
relay
not
Reset
alarm
relay
Alarm
relay
Room
temp.
Room
temp.
Alarm code/
Fault code
Alarm relay
not
Read codes
cause of
Alarm code/
Fault code
Room
temp.
Room
temp.
Alarm
activated
alarm mode
10
Rev. 0108
Controller application setting parameters
Para-
Controller
Min.
value
Max.
value
Factory
setting
Actual
setting
Setting and read-off parameters
meter
codes
application no.
1
2
3
4
Temperature controller, Temperature
Thermostat
-60oC
50oC
3oC
Differential1)
r01
r02
r03
r04
r05
0.1 K
-59oC
-60oC
-20 K
20 K
50oC
49oC
20 K
2 K
50oC
-60oC
0.0 K
oC
Max. limitation of set temperature
Min. limitation of set temperature
Adjustment of temperature indication
Temperature unit (°C/°F)
Alarm
Upper deviation (above temp. setting + differential 2
)
A01
A02
A03
A04
0 K
0 K
50 K
50 K
5 K
5 K
Lower deviation (below temp. setting 2
Temperature alarm delay
Door alarm delay
)
0 min
0 min
90 min
60 min
30 min
30 min
Compressor
Min. ON-time
c01
c02
c03
0 min
0 min
0 %
15 min
15 min
100 %
0 min
0 min
0 %
Min. OFF-time
Cut-in frequency on sensor fault 3
)
Defrost
Defrost method (EL/GAS)
Defrost stop temperature
Interval between defrost starts
Max. defrost duration
d01
d02
d03
d04
d05
d06
d07
d08
d09
d10
d11
EL
6oC
0oC
OFF
25oC
48 hour
180 min
60 min
20 min
20 min
0oC
8 hour
45 min
0 min
0 min
0 min
-5oC
0 min
0 min
0 min
0 min
-15oC
Time staggening on defrost cut-ins at start-up
Drip-off time
Fan start delay after defrost
Fan start temperature
Fan cut-in during defrost (yes/no)
Defrost sensor (yes/no)
yes
yes
Temperature alarm delay after defrost
Fan
0 min
199 min
90 min
Fan stop on compressor cut-out (yes/no)
Fan stop delay
F01
F02
no
0 min
2 s
15 min
120 s
0 min
Miscellaneous
Delay of output signal cancellation after start-up
o01
o02
2 s
0
Digital input signals 4
)
(0 = not used, 1 = door alarm, 2 = defrost, 3 = bus)
Real time clock (if fitted)
Six start times for defrost
All can be cut out by setting on OFF
Hour setting
t01→ t06
0
23
OFF
t07
t08
0 hour
0 min
23 hour
59 min
0 hour
0 min
Minute setting
Fault code display
Alarm code display
Fault in controller
E 1
E 2
E 3
E 4
E 5
High temperature alarm
Low temperature alarm
Door alarm
A 1
A 2
A 4
Disconnected room sensor
Short-circuited room sensor
Disconnected defrost sensor
Short-circuited defrost sensor
Status code display
ON-time
S 2
S 3
S 4
OFF-time
Drip-off time
1) The compressor relay closes when the room temperature exceeds
the setting value and differential.
OFF-time interval 20 minus ON-time per minute
4) Function possibilities with SPDT contact, connected to the
terminals 3 and 4 are the following:
2) Alarm is released and sensor failure is indicated, if the room
temperature reaches 5°C or more outside the setting range
–60° to +50°C.
Door alarm: If SPST is cut out, alarm signalling starts and the fan is
stopped, cf. A04 or F02.
Defrost: If SPST is cut in, defrost starts. (However, if d03 is not OFF,
defrost will during contact break down start with the programmed time
intervalles).
Bus: With installed communication card, the position of the SPST
contacts will be registered in the BUS system.
3)
The frequency is measured after approx. three days and
nights operation after start of the plant (72 cyclings)
otherwise:
ON-time = c03 × 20: 100 minutes
11
IGSSB-SCSS / SCSS-SL-0108
User Information
STOCKING
eration.
In order to maximize product life,maintain a constant and
proper product temperature from the time the product
is received through storage, preparation and display.
Products should not be placed in merchandisers until all
refrigeration controls have been adjusted and
merchandisers are at proper operating temperature.Care
should be taken to place the bakery trays all the way to
the front of the shelf. This avoids blocking the rear
refrigerated air discharge.The load limit decals are affixed
to the interior of the merchandiser.Again, air discharge
and return air flue must be unobstructed at all
times to provide proper refrigeration.
6. There are vents located at the base of the front of
the glass,just above the front rail.These vents supply
a continuous,gentle flow of air across the front glass
which inhibits condensation. Do not place any
signs or other restrictive objects on the front
of the refrigerator that will block these vents.
8. Avoid the use of supplemental flood or spot lighting.
Display light intensity has been designed for maxi-
mum visibility and product life at the factory.The use
of higher output fluorescent lamps (H.O.andV.H.O.),
will shorten the shelf life of the product.
IMPORTANT STEPS
There is also a row of vents located at the base of the
front glass,just above the front rub rail.These vents allow
a gentle air flow across the front glass from the ambient
fans that prevents any condensation on the glass.Do Not
place any signs or other restrictive objects on the
front of the merchandiser that will block these
vents.
Improper temperature and lighting will cause serious prod-
uct loss. Discoloration, dehydration and spoilage can be
controlled with proper use of the equipment and handling
of product. Product temperature should always be main-
tained at a constant and proper temperature.This means
that from the time the product is received, through stor-
age,preparation and display,the temperature of the prod-
uct must be controlled to maximize life of the product.
Hussmann cases were not designed to“heat up” or“cool
down” product—but rather to maintain an item’s proper
temperature for maximum shelf life.To achieve the pro-
tection required always:
1. Do not set temperature too cold,as this causes
product dehydration.See case specifications
section of this book for proper settings.
2. Temperature control should be by means of aT-Stat
and Suction Stop Solenoid at each case.Do not use
EPR valves,Liquid Line Solenoids or electronic
control devices of any kind,as these allow tempera-
ture swings causing dehydration and excessive
energy consumption.
3. Product should be worked and rotated on a regular
basis, not to exceed a 4-hour period.
CASE CLEANING
Long life and satisfactory performance of any equipment
are dependent upon the care given to it.To insure long life,
proper sanitation and minimum maintenance costs, the
refrigerator should be thoroughly cleaned frequently. It is
essential to establish and regulate cleaning procedures.This
will minimize bacteria causing discoloration which leads
to degraded product appearance and significantly
shortening product shelf life.
SHUT OFF FAN DURING CLEANING PROCESS. It can
be unplugged within the case,or shut off case at the source.
The interior bottom may be cleaned with any domestic
soap or detergent based cleaners.
1. Minimize processing time to avoid damaging tem-
perature rise to the product.Product should be at
proper temperature.
2. Keep the air in and around the case area free of
foreign gasses and fumes or food will rapidly dete-
riorate.
The use of hoses and sage machines to clean the inside of
the cases is recommended and is an excellent way to clean
the coil fins and hard to reach corners of the interior of
the cases. Be sure to observe the warnings below when
cleaning the case.
Sanitizing solutions will not harm the interior bottom,
however,these solutions should always be used according
to Hussmann’s directions and should not containAmmonia.
Soap and hot water are not enough to kill this bacteria. A
sanitizing solution must be included with each cleaning process
to eliminate this bacteria.
3. Maintain the display merchandisers temperature
controls as outlined in the refrigerator section of
this manual.
4. Do not place any product into these refrigerators
until all controls have been adjusted and they are
operating at the proper temperature.Allow mer-
chandiser to operate a minimum of 6 hours before
stocking with any product.
5. When stocking,never allow the product to extend
beyond the recommended load limit. Air dis-
charge and return air flue must be unob-
structed at all times to provide proper refrig-
1. Allow cases to come to room temperature
12
Rev. 0108
User Information, Cont’d
Windex® or Glass Plus® are the only solutions recom-
mended to be used to clean the non-glare glass. The dam-
age to the glass from improper,caustic solutions is irrepa-
rable.
In addition to cleaning the glass with the recommended
product,there are precautions that should be taken when
working and cleaning the inside of the case.
• When cleaning the inside of the cases,we recom-
mend that the glass be fully opened and covered to
prevent solutions from splashing onto the glass and
ruining the coating on the inside.
2. Scrub thoroughly,cleaning all surfaces,with soap and
hot water.
3. Rinse with hot water,but do not flood.
4. Apply the sanitizing solution according to Hussmann’s
directions.
5. Rinse thoroughly.
6. Dry completely before resuming operation.
PLEXIGLASS & ACRYLIC CARE
Improper cleaning not only accelerates the cleaning cycle
but also degrades the quality of this surface.Normal daily
buffing motions can generated static cling attracting dust
to the surface.Incorrect cleaning agents or cleaning cloths
can cause micro scratching of the surface,causing the plastic
to haze over time.
CLEANING PRECAUTIONS
WHEN CLEANING:
• DO NOT WATER OVER 140° F
• DO NOT INTRODUCE WATER FASTER THAN WASTE OUTLET CAN DRAIN
• NEVER ON A SELF CONTAINED UNIT WITH AN EVAPORATOR FAN
• NEVER USE A CLEANING OR SANITIZING SOLUTION THAT HAS AN OIL
BASE (these will dissolve the butyl sealants) or an AMMONIA BASE
(this will corrode the copper components of the case)
TO PRESERVE THE ATTRACTIVE FINISH:
• DO USE WATER AND A MILD DETERGENT FOR THE EXTERIOR ONLY
• DO NOT USE ABRASIVES OR STEEL WOOL SCOURING PADS
(these will mar the finish)
CLEANING
Hussmann recommends using a clean damp chamois, , or
a paper towel marked as dust and abrasive free with 210®
Plastic Cleaner and Polish available by calling Sumner
Labs at 1-800-542-8656.Hard,rough cloths or paper tow-
els will scratch the acrylic and should not be used.
ANTISTATIC COATINGS
NOTE: SELF-CONTAINED MODELS
The 210® has proven to be very effective in not only clean-
ing and polishing the Plexiglass surface, but also providing
anti-static and anti-fog capabilities.This product also seals
pores and provides a protective coating.
The evaporator pan must be monitored for
overflow conditions. Provide drainage if necessary.After
cleaning and rinsing, purge the pan of any standing water.
• Care should be taken to minimize direct contact
between fan motors and cleaning or rinse water.
• Allow the merchandisers to dry before resuming
operation.
• When cleaning lighted shelves, wipe down with a damp
sponge or cloth so that water does not enter the light
channel.Do NOT use a hose or submerge shelves in
water.
CLEANING GLASS & MIRRORS
Only use a soft cloth and mild glass cleaner for cleaning
any glass or mirrored components. Be sure to rinse and/
or dry completely.
Never use hot water on cold glass surfaces! It
may shatter and cause serious injury! Allow glass
surfaces to warm first.
NON-GLARE GLASS
The high optical clarity of this glass is possible due to spe-
cial coatings on the glass surface itself.To preserve this
coating and the optical clarity, keep the glass clean.
13
IGSSB-SCSS / SCSS-SL-0108
Maintenance
COPPER COILS
ELECTRICAL PRECONS
The copper coils used in Hussmann merchandisers may
be repaired in the field. Materials are available from local
refrigeration wholesalers.
BEFORE SERVICING – Always disconnect
electrical power at the main disconnect when
servicing or replacing any electrical component
This includes (but not limited to) Fans, Heaters,
Thermostats, and Lights.
Hussmann recommends using #15 Sil-Fos for repairs.
TIPS & TROUBLESHOOTING
Before calling for service, check the following:
1. Check electrical power supply to the equipment for
connection.
2. Check fixture loading.Overstocking case will affect
its proper operation.
3. If frost is collecting on fixture and/or product,check
that Humidity Control is working properly,and that
no outside doors or windows are open—allowing
moisture to enter store.
REPLACING FLUORESCENT LAMPS
Fluorescent lamps are furnished with a shatterproof pro-
tective coating. The same type of lamp with protective
coating must be used if replaced.
This lamp has been treated to resist breakage and must be
replaced with a similarly treated lamp in order to maintain
compliance with NSF Standards.
Contact HUSSMANN Chino for replacement
1-800-395-9229 2131
NSF CODE 4.28.1
x
T-5 BULBS
Please note:T-5 lights must be turned off and on after bulb
replacement.
EVAPORATOR FANS
The evaporator fans are located at the center front of
these merchandisers directly beneath the display pans.
Should fans or blades need servicing,always replace fan blades
with the raised embossed side of the blade TOWARD THE
MOTOR.
FOR PROMPT SERVICE
When contacting the factory,
be sure to have the Case Model and Serial
Number handy. This information is on a plate
located on the case itself.
Electrical and Refrigeration Specifications
Model
&
Length
Refrigeration
Btu / Hr.
(Ft.)
Average
Disch. Air
Speed
(CFM)
T~Stat
Settings
(°F)
Coil Type
Size (in) &
pitch ( °)
Fan Blade
Evap.
Fans
Defrosts
per day
Length Qty
Electrical Load (Amps) @ ~115 VAC
Evap.Fans Case Case Defrost
Fans Warmer Lights
Condensing Unit Data
Temperatures (°F)
Motors
Qty
Glass
Heater
Set (PSI)
Size
In
Voltage Ampacity
(Total)
Evap.
Prod.
Disch.
Heater
Out
(HP)
(VAC)
SCSS-M MediumTemperature
4'
5'
6'
8'
650
650
650
650
2,600
3,250
3,900
5,200
20°
20°
20°
20°
40°
40°
40°
40°
30°
30°
30°
30°
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
2
2
3
4
30
30
30
30
2
2
2
2
0.28 0.35
0.28 0.43
0.42 0.52
0.56 0.70
0.54
0.54
0.54
0.54
30
30
30
30
50
50
50
50
1/2
3/4
3/4
1
115 13.6
115 18.5
115 18.5
208~230 11.8
SCSS-M Low Temperature
4'
5'
6'
8'
800
800
800
800
3,200
4,000
4,800
6,400
-25°
-25°
-25°
-25°
-10°
-10°
-10°
-10°
-20°
-20°
-20°
-20°
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
2
2
3
4
20
20
20
20
1
1
1
1
0.28 0.35
0.28 0.43
0.42 0.52
0.56 0.70
0.54
0.54
0.54
0.54
5.77
9.62
9.62
0.42
0.52
0.63
0.63
30
30
30
30
50
50
50
50
1-1/2 208 14.7
1-1/2 208 14.7
1-1/2 208 14.7
10.82
2
208 12.8
SCSS-SLM
Slim Line - MediumTemperature
4'
5'
6'
8'
540
540
540
540
2,160
2,700
3,240
4,320
20°
20°
20°
20°
40°
40°
40°
40°
30°
30°
30°
30°
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
2
2
3
4
30
30
30
30
2
2
2
2
0.28 0.35
0.28 0.43
0.42 0.52
0.56 0.70
0.54
0.54
0.54
0.54
30
30
30
30
50
50
50
50
1/2
3/4
3/4
1
115 13.6
115 18.5
115 18.5
208 ~ 23011.8
SCSS-SLLSlim Line - LowTemperature
4'
5'
6'
8'
625
625
625
625
2,500
3,125
3,750
5,000
-25°
-25°
-25°
-25°
-10°
-10°
-10°
-10°
-20°
-20°
-20°
-20°
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
200 Optional Forced Air 4" Axial
2
2
3
4
20
20
20
20
1
1
1
1
0.28 0.35
0.28 0.43
0.42 0.52
0.56 0.70
0.54
0.54
0.54
0.54
5.77
9.62
9.62
0.42
0.52
0.63
0.63
30
30
30
30
50
50
50
50
1-1/2 208 14.7
1-1/2 208 14.7
1-1/2 208 14.7
10.82
2
208 12.8
14
Rev. 0108
Electrical Schematics
15
IGSSB-SCSS / SCSS-SL-0108
e g n a o r 1 2
c k l a b 1 2
a l c b k 2 1
e t i h w 1 2
n e e r g 1 2
16
Rev. 0108
e g n a o r 1 2
c k l a b 1 2
a l c b k 2 1
e t i h w 1 2
n e e r g 1 2
17
IGSSB-SCSS / SCSS-SL-0108
s
e a H t e r
h - o k t c a l b 2 1
a r n o g e 1 2
c k l a b 1 2
r
s s r o e p m C o
18
Rev. 0108
Appendices
dations are included in the standard. They are based
on confirmed field experience over many years.
1.1 The installer is responsible for following the installa-
tion instructions and recommendations provided by
Hussmann for the installation of each individual type
refrigerator.
1.2 Refrigeration piping should be sized according to the
equipment manufacturer’s recommendations and in-
stalled in accordance with normal refrigeration prac-
tices. Refrigerationpipingshouldbeinsulatedaccord-
ing to Hussmann’s recommendations.
APPENDIX A. – TEMPERATURE
GUIDELINES
REFRIGERATED
The refrigerators should be operated according to
Hussmann’s published engineering specifications for en-
tering air temperatures for specific equipment applica-
tions. Table 1 shows the typical temperature of the air
entering the food zone one hour before the start of
defrost and one hour after defrost for various categories
of refrigerators. Refer to Appendix C for Field Evaluation
Guidelines.
1.3 A clogged waste outlet blocks refrigeration. The
installer is responsible for the proper installation of
thesystemwhichdispensescondensatewastethrough
an air gap into the building indirect waste system.
1.4 The installer should perform a complete start-up
evaluation prior to the loading of food into the
refrigerator, which includes such items as:
a) Initial temperature performance, Coils should be
properly fed with a refrigerant according to
manufacturer’s recommendations.
TABLE 1
TYPE OF
TYPICAL ENTERING
AIR TEMPERATURE
REFRIGERATOR
I. OPEN DISPLAY
A. Non frozen:
1) Meat
28°F
32°F
2) Dairy/Deli
3) Produce
a. Processed
b. Unprocessed
B. Frozen
b) Observation of outside influences such as drafts,
radiant heating from the ceiling and from lamps.
Such influence should be properly corrected or
compensated for.
c) At the same time, checks should be made of the
store dry-bulb and wet-bulb temperatures to
ascertain that they are within the limits pre-
scribed by Hussmann.
36°F
45°F
0°F
C. Ice Cream
-5°F
II. CLOSED DISPLAY
A. Non frozen:
1) Meat
2) Dairy/Deli
3) Produce
a. Processed
b. Unprocessed
B. Frozen
34°F
34°F
d) Complete start-up procedures should include
checking through a defrost to make certain of its
adequate frequency and length without substan-
tially exceeding the actual needs. This should
include checking the electrical or refrigerant
circuits to make sure that defrosts are correctly
programmed for all the refrigerators connected
to each refrigeration system.
36°F
45°F
0°F
C. Ice Cream
-5°F
e) Recording instruments should be used to check
performance.
APPENDIX C. – FIELD
RECOMMENDATIONS -
REFRIGERATED
Recommendations for field evaluating the performance
of retail food refrigerators and hot cases
Single Deck
Multi Deck
Service Case
Reach-In
1.0 The most consistent indicator of display refrigerator
performance is temperature of the air entering the
product zone (Refrigerated see Diagram 1, Appendix
A). In practical use, the precise determination of
return air temperature is extremely difficult. Read-
ings of return air temperatures will be variable and
resultswillbeinconsistent. Theproducttemperature
alone is not an indicator of refrigerator performance.
I. Open Display Styles
II. Closed Display Styles
APPENDIX B. – APPLICATION
RECOMMENDATIONS
REFRIGERATED
1.0 Temperature performance is critical for controlling
bacteriagrowth.Therefore,thefollowingrecommen-
NOTE: Public Health will use the temperature of the
product in determining if the refrigerator will be allowed
todisplaypotentiallyhazardousfood.Forthepurposeof
19
IGSSB-SCSS / SCSS-SL-0108
Appendices, Cont’d
8. Is there exposure to direct sunlight?
this evaluation, product temperature above the FDA
9. Aredisplaysignsblockingordivertingairflow?
10. Are the coils of the refrigerator iced up?
11. Is the store ambient over 75°F, 55% RH as set
forth in ASHRAE Standard 72 and ASHRAE
Standard 117?
Food Code 1993 temperature for potentially hazardous
food will be the first indication that an evaluation should
be performed. It is expected that all refrigerators will
keep food at the FDA Food Code 1993 temperature for
potentially hazardous food.
12. Are the shelf positions, number, and size
other than recommended by Hussmann?
13. Is there an improper application or control
system?
14. Is the evaporator fan motor/blade inopera-
tive?
1.1 The following recommendations are made for the
purpose of arriving at easily taken and understood
data which, coupled with other observations, may be
used to determined whether a display refrigerator is
working as intended:
a) INSTRUMENT – A stainless steel stem-type ther-
mometer is recommended and it should have a
dial a minimum of 1 inch internal diameter. A test
thermometer scaled only in Celsius or dually
scaled in Celsius and Fahrenheit shall be accurate
to 1°C (1.8°F). Temperature measuring devices
that are scaled only in Fahrenheit shall be accu-
rate to 2°F. The thermometer should be checked
for proper calibration. (It should read 32°F when
the stem is immersed in an ice water bath).
b) LOCATION – The probe or sensing element of
the thermometer should be located in the air-
stream where the air first enters the display or
storage area, and not more than 1 inch away from
the surface and in the center of the discharge
opening.
15. Is the defrost time excessive?
16. Isthedefrosttermination,thermostat(ifused)
set too high?
17. Are the refrigerant controls incorrectly ad-
justed?
18. Is the air entering the condenser above design
conditions? Are the condenser fins clear of
dirt, dust, etc.?
19. Is there a shortage of refrigerant?
c) READING – The thermometer reading should be
made only after it has been allowed to stabilize,
i.e.,
maintain
a
constant
reading.
Loading Product: Cases should be allowed to heat
up for one hour before product is loaded.
Temperature adjustments: Allow 4 hours after
adjustment has been made before testing pulp
temperature of product.
c) READING – It should first be determined that the
refrigerator is refrigerating and has operated at
least one hour since the end of the last defrost
period.Thethermometerreadingshouldbemade
only after it has been allowed to stabilize, i.e.,
maintain a constant reading.
d) OTHER OBSERVATIONS – Other observations
should be made which may indicate operating
problems, such as unsatisfactory product, feel/
appearance.
d) OTHER OBSERVATIONS – Other observations
should be made which may indicate operating
problems, such as unsatisfactory product, feel/
appearance.
APPENDIX D. – RECOMMENDATIONS TO
USER -
REFRIGERATED
1.0 Hussmann should provide instructions and recom-
mendationsforproperperiodiccleaning. Theuserwill
beresponsibleforsuchcleaning, includingthecleaning
of low temperature equipment within the compart-
ment and the cooling coil area(s). Cleaning practices,
particularly with respect to proper refrigerator un-
loading and warm-up, must be in accordance with
applicable recommendations.
1.1 Cleaningofnonfrozenfoodequipmentshouldinclude
a weekly cleaning of the food compartment as a
minimum to prevent bacteria growth from accumulat-
ing. Actual use and products may dictate more fre-
quent cleaning. Circumstances of use and equipment
design must also dictate the frequency of cleaning the
display areas. Weekly washing down of the storage
compartment is also recommended, especially for
equipmentsubjecttodrippageofmilkorotherliquids,
or the collection of vegetable, meat, crumbs, etc. or
other debris or litter. Daily cleaning of the external
areas surrounding the storage or display compart-
e) CONCLUSIONS–Intheabsenceofanyapparent
undesirableconditions, therefrigeratorshouldbe
judgedtobeoperatingproperly.Ifitisdetermined
that such condition is undesirable, i.e., the prod-
uct is above proper temperature, checks should
be made for the following:
1. Has the refrigerator been loaded with warm
product?
2. Is the product loaded beyond the “Safe Load
Line” markers?
3. Are the return air ducts blocked?
4. Are the entering air ducts blocked?
5. Is a dumped display causing turbulent air flow
and mixing with room air?
6. Are spotlights or other high intensity lighting
directed onto the product?
7. Are there unusual draft conditions (from
heating /air-conditioning ducts, open doors,
etc.)?
20
Rev. 0108
Appendices, Cont’d
ments with detergent and water will keep the equip-
ment presentable and prevent grime buildup.
1.2 Load levels as defined by Hussmann must be ob-
served.
1.3 The best preservation is achieved by following these
rules:
a) Buy quality products.
b) Receiveperishablesfromtransitequipmentatthe
ideal temperature for the particular product.
c) Expedite perishables to the store’s storage equip-
ment to avoid unnecessary warm-up and pro-
longed temperature recovery. Food store refrig-
erators are not food chillers nor can they reclaim
quality lost through previous mishandling.
d) Care must be taken when cross merchandising
products to ensure that potentially hazardous
vegetable products are not placed in non refriger-
ated areas.
e) Display and storage equipment doors should be
kept closed during periods of inactivity.
f) Minimize the transfer time of perishables from
storage to display.
g) Keepmeatunderrefrigerationinmeatcuttingand
processing area except for the few moments it is
beinghandledinprocessing. Whenacutortrayof
meat is not to be worked on immediately, the
procedureshouldcallforreturningittorefrigera-
tion.
h) Keep tools clean and sanitized. Since mechanical
equipment is used for fresh meat processing, all
such equipment should be cleaned at least daily
and each time a different kind of meat product
comes in contact with the tool or equipment.
i) Make sure that all refrigeration equipment is
installed and adjusted in strict accordance with
Hussmann’s recommendations.
j) See that all storage and refrigeration equipment is
kept in proper working order by routine mainte-
nance.
21
IGSSB-SCSS / SCSS-SL-0108
22
Rev. 0108
Limited Warranty
This warranty is made to the original user at the original installation site and is not transferable.
Hussmann merchandisers are warranted to be free from defect in material and workmanship under normal use and
service for a period of one (1) year from the date of original installation (not to exceed fifteen (15) months from the date of
shipment for the factory). Hussmann Impact Modular Coils are warranted for a total of five (5) years based upon
the above criteria. Hussmann’s obligation under this warranty shall be limited to repairing or exchanging any part or parts,
without charge F.O.B.factory or nearest authorized parts depot within said period and which is proven to the satisfaction of
the original manufacturing plant warranty group to be thus defective.
Hussmann covers the entire case or refrigeration product and all its components (except for lamps,driers,fuses,and
other maintenance type replacement parts) for the one (1) year warranty period.
Additionally, Hussmann warrants for a total period of three (3) years all sealed, multi-glass assemblies except those
used in sliding doors on closed meat display cases. If within three (3) years from the date of installation (not to exceed thirty-
nine (39) months from the date of shipment from factory), it shall be proven to the satisfaction of the originating factory
warranty group that there is impaired visibility through the multi-glass assemblies thereof caused by moisture between the
glasses, the multi-glass assembly will be replaced free of charge, F.O.B. factory. This additional warranty excludes accident,
misuse, or glass breakage.
On Hussmann manufactured self-contained display cases, Hussmann agrees to repair or exchange, at its option, the
original motor/compressor unit only with a motor/compressor of like or of similar design and capacity if it is shown to the
satisfaction of Hussmann that the motor/compressor is inoperative due to defects in factory workmanship or material under
normal use and service as outlined in Hussmann’s“Installation Instructions” which are shipped inside new Hussmann equip-
ment. Hussmann’s sole obligation under this warranty shall be limited to a period not to exceed five years from date of
factory shipment.
On Hussmann refrigeration systems, an additional (4) year extended warranty for the motor/compressor assembly
is available, but must be purchased prior to shipment to be in effect. Hussmann reserves the right to inspect the job site,
installation and reason for failure.
The motor/compressor warranties listed above do not include replacement or repair of controls, relays,capacitors,
overload protectors,valve plates,oil pumps,gaskets or any external part on the motor/compressor replaceable in the field,or
any other part of the refrigeration system or self-contained display case.
THE WARRANTIES TO REPAIR OR REPLACE ABOVE RECITED ARE THE ONLY WARRANTIES, EXPRESS, IM-
PLIED OR STATUTORY, MADE BY HUSSMANNWITH RESPECT TOTHE ABOVE MENTIONED EQUIPMENT, INCLUD-
ING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS, AND HUSSMANN NEITHER ASSUMES NOR
AUTHORIZESANY PERSONTO ASSUME FOR IT,ANY OTHER OBLIGATION OR LIABILITY IN CONNECTIONWITH
THE SALE OF SAID EQUIPMENT OR ANY PARTTHEREOF.
THISWARRANTY SHALL NOTAPPLYTO LOSS OF FOOD OR CONTENTS OFTHE EQUIPMENT DUE
TO FAILURE FOR ANY REASON. HUSSMANN SHALL NOT BE LIABLE:
• For payment of labor for any removal or installation of warranted parts;
• For any repair or replacements made without the written consent of Hussmann,or when the equipment is installed or
operated in a manner contrary to the printed instructions covering installation and service which accompanied such
equipment;
• For any damages,delays,or losses,direct or consequential which may arise in connection with such equipment or part
thereof;
• For damages caused by fire,flood,strikes,acts of God or circumstances beyond its control;
• When the equipment is subject to negligence,abuse,misuse or when the serial number of the equipment has been
removed,defaced,or altered;
• When the equipment is operated on low or improper voltages
• When the equipment is put to a use other than normally recommended by Hussmann (i.e.deli case used for fresh
meat);
• When operation of this equipment is impaired due to improper drain installation;
• For payment of refrigerant loss for any reason;
• For costs related to shipping or handling of replacement parts.
Hussmann Corporation, Corporate Headquarters: Bridgeton, Missouri, U.S.A. 63044 August 1, 1998
23
IGSSB-SCSS / SCSS-SL-0108
Service Record
Last service date:
By:
The MODEL NAME and SERIAL NUMBER is required in order to provide you
with the correct parts and information for your particular unit.
/Chino
Additional copies of thispublication may be obtained by contacting:
Hussmann® Chino
They can be found on a small metal plate on the unit.
Please note them below for future reference.
13770 RamonaAvenue • Chino, California 91710
(909) 628-8942 FAX
MODEL:
(909) 590-4910
(800) 395-9229
SERIAL NUMBER:
24
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