(3) Fabrication of Overlay Panel

Fabricate the overlay panel as outlined in the specification on the previous page and the instructions below.

1)Rout a channel at the bottom of the overlay panel to the proper dimensions. See "(C) Routed Area" in the specification diagram and Fig. 8.

2)Drill six 1/4" diameter (hardwood may require slightly larger diameter) holes 3/8" (10 mm) deep in the locations designated. NOTICE! Use care when drilling holes for mounting hardware. All drilled holes must be straight and drilled to the correct diameter and depth. See "(A) Threaded Inserts" and "(B) Threaded Inserts" in the specification diagram and Fig. 9.

Routed Channel

Fig. 8

Holes

Fig. 9

Holes

3)Screw the 6 threaded wood inserts into the 1/4" holes drilled in the previous step. Make sure that the inserts are threaded straight and that the tops of the inserts are flush to the overlay panel surface. Otherwise, the overlay panel cannot be properly fastened to the door.

4)Mount the door handle hardware. Hoshizaki recommends that the door handle hardware be mounted on the edge opposite of the door hinge side (optional hinge reversal is covered in step 6. Countersunk screw heads are required to ensure that the hardware fasteners do not interfere with the overlay panel fitting flush with the door.

5)While maintaining a hold on the door, remove the hinge stop pin from hinge (B). Pull out the bottom of the door slightly and gently remove the door from hinge (A). See Fig. 10. If you are leaving the door right-hinged, skip to step 7. If you would like to reverse the door hinges, proceed to step 6.

Fig. 10

Hinge (B)

Hinge (A)

Hinge Stop Pin

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Hoshizaki C-101BAH-ADDS, C-101BAH-DS instruction manual Fabrication of Overlay Panel

C-101BAH, C-101BAH-AD, C-101BAH-DS, C-101BAH-ADDS specifications

Hoshizaki is renowned for its high-quality ice-making machines, and the C-101BAH series is no exception. This series includes models such as the C-101BAH-AD, C-101BAH-DS, C-101BAH-ADDS, and C-101BAH, each designed to meet the varying needs of commercial kitchens, bars, and establishments requiring reliable ice production. The primary focus of these units is to provide efficient, sanitary, and quality ice.

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