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3-5
Freezer Thermistor
If the control senses an open or a shorted
thermistor, the compressor and the evaporator
fan motor will begin to operate on a timed on
and off cycle. The cycle time is based on
current selected temperature settings.
At mid-settings of 37°F / 0°F, the compressor
and the evaporator fan motors will run for 35
minutes, and be off for 25 minutes. Setting the
freezer colder will increase the run time. Set-
ting the freezer warmer will decrease the run
time.
The compressor will run at minimum speed.
The evaporator fan will also run at minimum
speed, unless the refrigerator compartment
requests a higher speed.
Keypad
If the control detects that the keypad is not
working, it reverts to the default temperature
settings of 37°F in the refrigerator, and 0°F in
the freezer.
Evaporator Fan Motor
If the evaporator fan motor malfunctions, the
compressor will run at 4500 rpm for an indefi-
nite period, except during the defrost periods.
ELECTRONIC CONTROL
THERMAL SHUTOFF
The electronic control utilizes an on-board ther-
mistor to shut the compressor off if the tem-
perature rises above 160°F (71°C). When the
temperature drops to 130°F (55°C), the com-
pressor returns to normal operation. This cycle
continues indefinitely until the cause of the high
temperature has been corrected.
AIR CIRCULATION
In order to ensure the proper refrigerator and
freezer compartment temperatures, air must
be able to flow between the two sections.
Air enters the bottom of the freezer compart-
ment and moves up through the evaporator.
Some of the cooled air from the evaporator is
directed back into the freezer, and the rest
goes into the refrigerator through the motor-
ized air door. The refrigerator air then returns to
the freezer through the bottom air return (see
the illustration below).
It is important not to block any of the vents with
food items. If the vents are blocked, airflow will
be restricted, and the temperature manage-
ment system will not function properly.
IMPORTANT: Because air circulates between
both sections, any odors formed in one section
will transfer to the other. Keep both sections
clean, and wrap or cover foods tightly to pre-
vent odors from occurring.