10
Troubleshooting
Before requesting any service on your unit, please check the following points. Please note that this guide
serves only as a reference for solutions to common problems.
SYMPTOM
POSSIBLE CAUSE
CORRECTIVE ACTION
Compressor not running.
Fuse blown or circuit breaker
tripped.
Replace fuse or reset circuit
breaker.
Power cord unplugged.
Plug in power cord.
Thermostat set too high.
Set thermostat to lower
temperature.
Cabinet in defrost cycle.
Wait for defrost cycle to finish.
Maintenance
stainless steel’s passive layer will not be harmed by soft cloths and plastic scouring pads.
• Clean along the polish lines. Polish lines or grain are visible on some stainless steel. Always scrub parallel
to visible lines. Use a plastic scouring pad or soft cloth when grain is not visible.
• 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 unsure
of chloride content contact the cleaner supplier. If present cleaner contains chlorides, ask for an alternative.
Avoid cleaners containing quaternary salts as they can attack stainless steel causing pitting and rusting.
• Water treatment. To reduce deposits, use soft water whenever possible. Installation of certain filters can be
an advantage. Contact a treatment specialist about proper water treatment.
• Maintain cleanliness of food equipment. Use cleaners at recommended strength(alkaline, alkaline
chlorinated or non-chloride). Avoid buildup of hard stains by cleaning frequently.
•
When using chlorinated cleaners you must rinse and wipe dry immediately. It is better to wipe standing
cleaning agents and water as soon as possible. All stainless steel equipment to air dry. Oxygen helps
maintain the passivity film on stainless steel.
• Hydrochloric acid (muriatic acid) should never be used on stainless steel.
• Regularly restore/passiveness stainless steel.
