If a True TCGG deli case seems warmer after restocking, start with the loading pattern and measured product temperatures. A warm display reading does not establish a refrigerant shortage. If food temperatures are outside your establishment's approved limits, follow its food-safety response immediately; troubleshooting is not permission to keep selling affected food. The useful first question is specific: did the problem begin after a change in stock, or was the case already struggling? Write down the answer before someone moves the trays, turns the control, or resets the power. Those changes can erase the circumstances the service technician needs to understand. Check that the advice fits your TCGG The TCGG installation manual, revision C dated February 26, 2026 , identifies TCGG models as having no evaporator fans. A generic instruction to find a failed interior fan therefore does not fit this case. Confirm your model and serial number before applying another refrigerator's troubleshooting chart. The same manual specifies keeping stock away from the inside sides and back, and at least four inches from the evaporator housing. Photograph the loaded case from the service side, then check those spaces. Follow the applicable cabinet instructions when rearranging stock; do not remove guards or reach into service compartments. The trouble starts with a crowded display Notice whether warmer items are concentrated in one area and whether packages now touch the cabinet walls. True's general control guide, pages 117–119 , links obstructed interior airflow with uneven product temperatures. It also identifies stocking that interferes with door sealing as a separate problem. Correct an obvious loading obstruction and check that the doors close normally. Keep a before-and-after photograph and record which products were moved. Do not call the repair complete because one number falls: use the site's approved temperature checks to establish whether normal operation has returned. Make the comparison reproducible. “Top shelf, left end, before lunch restocking” gives the next shift something to check. “It felt warm earlier” does not. Record the time, item or test location, instrument used, and whether the reading was from the cabinet display or the product. The display looks warm, but the food reading is different The TCGG manual distinguishes control or cabinet temperature from product temperature. Record both instead of treating them as interchangeable. For a newly commissioned case, it recommends 24 hours of empty operation before loading to verify performance; that recommendation is not a waiting period for questionable food. True's technical support FAQ describes a container-of-water check after 24 hours as a way to assess cooler performance. Discuss that controlled check with your service provider when appropriate. It cannot reconstruct how warm a particular food became earlier or replace your food-monitoring procedure. Keep the food decision separate from the equipment experiment. The FDA Food Code is a model used by jurisdictions to develop their rules. Use the requirements applicable to your establishment and its approved corrective-action plan; a cabinet troubleshooting article cannot decide whether an individual tray is safe to serve. The case remains warm with reasonable loading True's general guide also lists poor exterior airflow, condenser dirt, door-sealing problems, and an incorrect operating sequence among checks that precede a control diagnosis. These are alternative lines of investigation, not a verdict from the symptom alone. Look outside the case as well as inside it. The TCGG installation manual's clearance table calls for an open back. A delivery carton or temporary display placed behind the cabinet deserves attention even when the food shelves look orderly. Record that change and have the required ventilation space restored without moving the cabinet yourself. Interior loading space and exterior ventilation are separate checks. Give the service provider the most recent condenser-maintenance date and describe any visible door gap or nearby obstruction. Ask them to document the condition found and the result after correction. Keep electrical measurements, component access, and refrigerant-circuit work within qualified service. A useful service request might read: “Our TCGG case warmed after Tuesday's larger display. We restored the specified loading space and attached readings by location. Please check the cabinet's heat rejection, door closure, and control sequence, and explain any proposed refrigerant work.” This requests a diagnosis without deciding the failed part in advance. If refrigerant work is proposed, use the equipment and refrigerant identification guide to organize the model, label, and service history. Then review what a documented refrigerant service plan should include . Neither the TCGG family name nor a warm shelf identifies the refrigerant or authorizes a purchase. Choose the next action What you have observed Next action What to record Stock obstructs the specified space or door closure Correct loading; verify the result using approved temperature checks. Layout photos and readings at the same locations. Storage or a display now blocks the back of the case Have the required exterior ventilation space restored; do not move the cabinet yourself. A photo of the obstruction and when it appeared. Display and product readings differ Identify what each measurement represents before changing controls. Instrument, location, time, and both readings. Food is outside the establishment's limits Follow the food-safety corrective-action plan immediately. Known temperature history and action taken. Warming persists after the observable checks Arrange qualified service with a clear problem history. Model/serial, loading history, maintenance record, and unresolved pattern.