Refrigerated Cabinets O & M Instructions

Check for damage on equipment caused in transit. If there is any damage notify the carrier immediately.

Remove timber pallet under equipment (if applicable) and plastic coating. Position the equipment in correct place and level, It is necessary for the equipment to be level, as this allows proper door alignment and drainage of the Evaporator condensate.

Each unit is run with a 'self contained condenser' and commissioning of the unit’s will be carried out by the equipment manufacturer.

It is important to note that the refrigerator unit is primarily designed to store product, and not designed to pull down large quantity of products on a continuing basis.

Consideration of the positioning of the unit should be taken in account, as when placed in high humid areas and fitted with glass display front, the front glass may condensate on the outside.

Hot products should be allowed to cool before placing them in the refrigerator.

Allow plenty of air circulation around the product in the cabinets.

Stainless Steel food containers should be used in the blown air well, for more efficient cold transfer.

Keep cabinet doors closed at all times when product is in the unit. When opening doors, try to limit the “open time” as much as possible. (It would be preferable to remove product from the cabinet, serve a portion & return main product to the cabinet rather than to keeping doors open for an extended time.)

Do not place large areas of insulating material under the product, or block the flow of cold air.

Qualified personnel only must undertake adjustments to the temperature control devices in the unit, and then only within the manufacturers guidelines.

This cabinet is fitted with a semi auto defrost system and for the purpose of normal operation, should not require frequent manual defrosting, to maintain efficiency of the unit. Should an ice build up be detected on fan forced unit, the efficiency will be reduced and the unit must be defrosted. This is probably best achieved by turning off cabinet at the power point overnight, after removal of product from the cabinet, for storage in another refrigerator. Remember to check / empty the evaporative pans (if fitted) after defrosting.

In the event of abnormal operating conditions, doors left open for extended time or high humidity ambient, defrosting of cabinet may be required more frequently.

It is usually considered good practice to wipe out the inside with warm water and a few drops of lemon essence.

Recommended cleaning of all stainless steel.

Using a soft cloth that has been dampened with warm soapy water best cleans exterior or interior of stainless steel. Rinsing with clean water and drying with a soft cloth should follow this. Do not use steel wool, coarse fabrics or abrasive polishing solutions, as they will permanently damage the finish. Light rust marks or stains may be effectively removed by moistening a soft cloth with 10% solution of sodium citrate, sprinkling on a light layer of whiting and rubbing in the direction of the grain. Thorough rinsing and drying with a soft cloth should follow this. If desired, the stainless steel may be waxed with a good quality non-abrasive liquid or paste automobile wax.

Where tundishes are provided, frequently carry-out a visual check of tundish, to ensure there are no visible obstructions and wipe out with a clean cloth that has been immersed in warm soapy water that has been wrung out.

Where evaporative pans are fitted, these are normally located within the compressor or service compartment, to collect waste from refrigeration cabinet. In some cases, a drip tray is provided below evaporative pan. These pans and trays must be frequently checked, emptied and cleaned on a monthly basis, as a minimum. In the event of abnormal conditions, the pans and trays mat need to be checked more frequently.

The base of refrigerator cabinet should be kept clean of food particles, as build up can cause a blockage of the drains. We recommend flushing of the drain on a weekly basis. Gently pour one litre of luke warm water down the drain (remember to empty evaporative pans if fitted).

For any parts contact our office at Trent Refrigeration Pty Ltd.

Things to check before calling the service department.

Warranty – Shall exclude articles which are considered to be expendable, including but not limited to glass  breakage, filters, lights, globes, heating elements, heating lamps, seals and associated transport costs.

Warranty is limited to replacement of defective materials or rectification of faulty workmanship; it does not cover any consequential damage, loss of profits from any downtime, or replacement of any consumables.
Refrigeration Equipment – All items are guaranteed against defects in materials and parts for a period of 12 months, from date of delivery. Warranty work to be carried out only during normal working hours between 08:00 – 16:30 hours Monday to Friday. An additional call out charge will apply after hours, on weekends and public holidays.

Labour service cost is free, for a period of 3 months during normal working hours, Monday to Friday only from date of installation. If service is required at other times then standard after hour service rates will apply. After the 3 months period has elapsed, then normal call out fee and hourly rates applies to all service calls including fitting of parts which may be considered to be under warranty.

Food Spoilage and Loses – Refrigeration equipment is covered by proprietary warranty but we exclude responsibility for any loss or damage to any food or related products that may occur because of these breakdowns may cause