IGSV-VTB, VSG-0309
2
General Instructions
/Chino
A publication of
Hussmann
®
Chino
13770 Ramona Avenue • Chino, California 91710
(909) 628-8942 FAX
(909) 590-4910
(800) 395-9229
Keep this booklet with the case at all times for future refer-
ence.
The Hussmann warranty is printed in the back
of this guide.
APPLICATION
These service-type merchandisers have been specifically
designed for bakery departments. The full length, glass
front provides complete product visibility.
The VSG, VCB, VTB, and VBW are non-refrigerated
models designed to display fresh bakery products that
have a fast turnover and require no refrigeration.
SHIPPING DAMAGE
All equipment should be thoroughly examined for
shipping damage before and during unloading.
This equipment has been carefully inspected at our
factory and the carrier has assumed responsibility for
safe arrival. If damaged, either apparent or concealed,
claim must be made to the carrier.
APPARENT LOSS OR DAMAGE
If there is an obvious loss or damage, it must be noted on
the freight bill or express receipt and signed by the
carrier’s agent; otherwise, carrier may refuse claim. The
carrier will supply necessary claim forms.
CONCEALED LOSS OR DAMAGE
When loss or damage is not apparent until after equipment
is un-crated, a claim for concealed damage is made. Make
request in writing to carrier for inspection within 15
days, and retain all packaging. The carrier will supply
inspection report and required claim forms.
SHORTAGES
Check your shipment for any possible shortages of
material. If a shortage should exist and is found to be the
responsibility of Hussmann Chino, notify Hussmann Chino.
If such a shortage involves the carrier, notify the carrier
immediately, 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
replacement part purposes. All correspondence pertain-
ing to warranty or parts ordering must include the serial
number of each piece of equipment involved in order to
provide the customer with the correct parts.
Contents
General Instructions ................................................. 2
Cut & Plan Views ....................................................... 3
Installation ................................................................. 5
Plumbing .................................................................... 7
Refrigeration ............................................................. 8
REFRIGERANT TYPE ............................................................................................. 8
MEASURING THE OPERATING SUPERHEAT .......................................................... 8
T-STAT LOCATION .................................................................................................. 8
WIRING COLOR CODE ......................................................................................... 9
Case Specifications ................................................... 9
ELECTRICAL ............................................................ 9
Electrical Schematics ............................................... 10
User Information ...................................................... 12
STOCKING .............................................................................................................. 12
IMPORTANT STEPS ................................................................................................ 12
CASE CLEANING .................................................................................................... 12
Light Fixtures ....................................................................................................... 13
CLEANING GLASS & MIRRORS .............................................................................. 13
PLEXIGLASS & ACRYLIC CARE .............................................................................. 13
Maintenance .............................................................. 14
Appendices ................................................................ 16
APPENDIX A. – Temperature Guidelines ............................................................ 16
APPENDIX B. – Application Recommendations .................................................. 16
APPENDIX C. – Field Recommendations ............................................................ 16
APPENDIX D. – Recommendations to user - .................................................... 17
THIS BOOKLET CONTAINS INFORMATION ON:
VTB-Vista Tower Bakery. Self service bakery case with
5 rows of shelves, and self closing doors.
VSG –Vista Sweet Goods Display. Self service bakery
case with 4 rows of shelves, and self closing
doors.
