Glastender Lettuce Crisper - Manual (Page 3)

Glastender, Inc. • 5400 North Michigan Road • Saginaw, MI • 48604-9780
800.748.0423 • 989.752.4275 • Fax 800.838.0888 / 989.752.4444 • www.glastender.com
1
This manual describes the operation features of the Lettuce Crisper. Please review this information before
attempting installation and operation. Long term, trouble-free operation will follow if good housekeeping and
maintenance procedures are followed. Thank you for selecting Glastender, Inc. products.
UTILITY REQUIREMENTS AND CONNECTIONS
Electrical: 115 Volt AC, 1 Phase, 60 Hz, 6.64 full load amps. A separate 15 amp circuit is
required. A 10-foot grounded cord is included.
Plumbing: Automatic condensate evaporator. No drain connection required.
UNCRATING AND START-UP INSTRUCTIONS
All models are shipped in one carton. These steps should be followed:
1. If legs are included, bolt them to the base with bolts provided.
2. For wall mounting instructions, see page 2.
3. Position unit. It must be level and plumb.
4. Plug into 115 volt AC outlet.
5. Your Glastender equipment is now ready for use.
OPERATION
The operating temperature range is 35°F (2°C) to 42°F (5°C).
Lettuce Crisper models include an automatic defrost system. The Lettuce Crisper will defrost every six hours
for approximately 20 minutes. During the defrost, the evaporator fan will remain on and the refrigeration sys-
tem will turn off.
i
ntroduction
ESTIMATED CLEANING TIME: 5 to 10 minutes per unit daily, 20 minutes weekly
FREQUENCY: Daily cleaning of exterior & door gaskets. Weekly cleaning of interior.
PROCEDURE:
1. A non-chlorine based cleaner or mild detergent and warm water applied with a soft cloth or sponge to all con-
tact surfaces.
2. Immediately rinse off cleaning agent(s), using clean warm water, clean soft cloth or sponge.
3. Dry with a soft clean cloth, removing standing water as soon as possible.
4. A more thorough cleaning of the interior should be done weekly (more frequently as necessary).
5. The condensing unit air filter (front top left) should be removed and thoroughly rinsed in hot clean water at
least once per quarter.
NOTES:
1. Never use hydrochloric acid, wire brushes, steel wool, scrapers, or chlorine based cleaners on stainless steel
surfaces, since they will break down the passivity layer and allow corrosion to occur.
2. On stainless steel surfaces, you may use a soft bristle brush or Scotch-Brite® pad for more stubborn stains.
Always scrub with the direction of the grain. Follow with a thorough cleaning as described above.
3. Deposits from food preparation must be properly removed. Even hard water deposits will rust stainless steel,
if not removed.
4. Door gaskets are most often overlooked when cleaning. Failure to clean them regularly will lead to premature
failure, since alcohol and moisture build-up breaks down the gasket material.
CLEANING INSTRUCTIONS