Southbend 20108RSB - Manual (Page 5)

OPERATION
5 Printed in USA 12/02 Refrigerated Base-Remote © 2002
PREPARATION FOR AN EXTENDED PERIOD
OF INACTIVITY
This unit is designed for continued use at automatically
cycled intervals. However, in the event of an extended shut
down, both the mechanical refrigeration system and the food
storage compartment system must be serviced.
Table 2.4 - Shut Down Procedures for an Extended Period
Operation Results
1. Fully close discharge valve at the receiver.
2. Fully close suction valve at the compressor.
3. Disconnect power supply.
4. Clean and wipe dry the food storage compartment.
Compressor will pump liquid refrigerant from system
to receiver.
This will isolate the refrigerant between the two valves.
De-energizes the system.
This will reduce the odor buildup during shut down.
FUNCTIONAL DESCRIPTION
SYSTEM DESCRIPTION
This unit consists of an insulated storage cabinet with
drawers, an evaporator coil, a thermal expansion valve,
a thermostat, and a compartment to make remote
refrigeration and electrical connections. It is designed
with the intent and purpose of storing food items.
SYSTEM OPERATION
The design of the refrigerated cabinet focuses primarily on
the safe storage of food products requiring refrigeration. In
engineering, considerable attention was placed on its
functionality and its serviceability.
Special care in the initial loading of the storage compartment
should be taken. It is suggested that the loading be
scheduled in three equal portions allowing three hours
between each loading.
The chilled food compartment is designed for the storage
of perishable food items that require a temperature range
of 37 to 40 degrees Fahrenheit. It is a general rule that
adequate spacing is allowed between stored items to allow
for proper air circulation.