ChefLine CHPO000PC Mode D'emploi page 15

13. LOADING INDICATIONS
This refrigerated cabinet is proper for the preservation of
foodstuffs if the following rules are respected:
a) arrange the goods in the space provided in such a way that
they never exceed the loading line, so as not to prevent proper air
circulation.
The loading line is indicated by a label on the glass. In the
event of wear, replacement or repositioning, the loading
line shown must be at the height of 15 cm.
b) arrange the goods evenly, without leaving any empty areas;
c) ensure correct goods rotation by removing those that have
been in the cabinet the longest first. Avoid the display of fresh
meat for more than 4 hours.
14. CONTROL DEVICES
a
- 1.4
a- is for switching the unit on or off.
b- light
c- fog prevention heater (optional).
d- Electronic thermostat
e- Electric outlet (optional)
f- Thermal-magnetic circuit breaker
15. DIGITAL /MECHANICAL CONTROLLER
The thermostat is already set at the factory. In case the
temperature is altered, the manufacturer will not take any
responsibility. Any modification will have to be made by
qualified people.
16. TEMPERATURE
The thermostat regulates the temperature into the equipment
and the working temperature is already preset at the factory. A
lower performance must be expected from the refrigerated unit
when:
- the equipment is set on the lowest temperature
16
f
b c
d
- the equipment is positioned in an ambient with higher
temperature or relative humidity than above indicated
- the amount of displayed goods exceeds the maximum
recommended and the proper air circulation is prevented. In those
cases the goods are kept at higher temperatures, the refrigerating
unit has to run non-stop and ice may form on the evaporator. It is
necessary therefore to turn the equipment off to allow the
complete melting of the ice. During this phase do not use any
kind of sharp object to make the melting of the ice quicker,
because you could cause big damages to the equipment. Once
the ice is completely melted, switch the equipment on through
the ON/OFF switch (as indicated in paragraph 12).
17. DEFROSTING
The defrosting takes place automatically during the running of
the unit. The defrosting cycles are 6 a day and last for about 40'
each.
Defrosting must be done manually by turning off the display
unit as and when necessary.
During the defrosting phase the temperature of the unit could
be altered, but when this cycle is over, in a short time the
working temperature will return to normal.
The defrost water is collected in a bowl, which must be
emptied when necessary. The bowl is supplied with the
unit and must be placed under the drain on the right as
seen from the service side, as shown in figure B.
Display units with electric evaporation are also available
(optional).
18. PERIODICAL MAINTENANCE AND
CLEANING
We suggest to carry out a daily/weekly cleaning of the
external parts of the equipment and a monthly thorough
cleaning of the internal parts of the refrigerated cabinet for the
good working, the good preservation of the food and the
aesthetics preservation of the equipment. The cleaning has to
be made by qualified people, who should know the procedure
described in this paragraph. Attention! Before starting any
cleaning operation it is necessary to turn off the equipment by
the on/off red switch and to unplug or disconnect the equipment
by the general power security switch of your shop.
DURING THE WHOLE CLEANING OPERATION USE
WORKING GLOVES OF CLASS II TO PROTECT YOUR
HANDS ALL THE TIME AND THE PERSONAL PROTECTIVE
EQUIPMENT ACCORDING TO THE
LAW OF YOUR COUNTRY.
Remove all goods from the refrigerated unit and keep
them in a fridge or in a refrigerated ambient suitable for
their preservation. Carefully and thoroughly clean the