Arneg H216 Mode D'emploi page 35

Slide the protective casing out;
Turn the bulb by about 90° (until it clicks) and extract it from the bulb-holder;
Replace the bulb with a new identical one.
Re-insert the protective casing out;
Restore electrical power supply.
18.Glass-panelled closures
The cabinet has front closures with low-emission, swing glass doors The closures with
low-emission glass panels allow to reduce the refrigeration energy by 43%, ensuring a
better temperature level to the food products and guaranteeing preservation quality.
19.Anti-condensation and demisting
To prevent misting due to condensation, low power electrical heaters are foreseen on
the parts most subjected to this phenomenon, such as: heat insulating glass panels of
the doors, frames and framings, side glass panels, etc.
20.Maintenance and cleaning - qualified operator -
BEFORE ANY MAINTENANCE AND CLEANING OPERATION,
REMOVE VOLTAGE TO THE CABINET VIA THE MAIN SWITCH. TO
PROTECT YOUR HANDS DURING CLEANING OPERATIONS,
ALWAYS USE WORK GLOVES.
DO NOT use hot water on cold glass surfaces; the glass could crack and
injure the operator.
DO NOT use abrasive products and solvents that may alter the surfaces of
the cabinets
DO NOT spray water or detergent directly on the electrical parts of the
cabinet.
DO NOT touch the cabinet with wet or damp hands and feet.
DO NOT use the cabinet barefoot
DO NOT use alcohol or similar products to clean the parts in methacyrlate
(Plexiglas).
DO NOT exert too much strength during the cleaning operations
DO NOT use chlorine-based detergent products such as bleach, that may
corrode the surfaces
avoid contact with or the steams released from acidic products, alkalines, or
ammonia contained in the pavement detergents that can rust or corrode the
stainless steel.
if you perform internal cleaning with pressurized water jet cleaners (Rif. 17),
use LOW PRESSURE systems (max. 30 bar) with a capacity suitable to
remove any present residue; too high pressures may damage the surfaces.
DO NOT aim the jet directly on the varnished or plasticised surfaces
keep at a minimum distance of 30 cm from the surfaces to be cleaned (Rif.
17).
aiming the jet too near to the dirt can cause damage to the operator and
contaminate parts that are already clean and the environment (Rif. 18).
avoid that fans, overhead lights, electrical wires, and all the electrical devices
in general get wet during the cleaning operations.
The food products can rotten due to microbes and bacteria. Compliance to the hygiene
norms is essential to safeguard the health of the consumer, in addition to compliance to
the cold chain, of which the sales area represents the last ring that can be monitored.
The cleaning operations must include:
1 - WASH (roughing, removal of approximately 97% of the dirt)
2 - DISINFECTION (deterge the surfaces to eliminate pathogenic micro-organisms that
have remained after the wash).
3 - RINSING
4 - DRYING
Cleaning of the refrigerated cabinets is divided as follows:
05060130 00 26/04/2012
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