Fimar CAM300 Emploi Et Entretien page 34

BEFORE STARTING CLEANING OPERATIONS, DISCONNECT
THE SUPPLY PLUG FROM THE MAINS.
DURING WINTER TIME, IT IS ADVISABLE TO PRE-HEAT THE PUMP IN ORDER TO LIQUEFY THE OIL
BEFORE IT CIRCULATES THROUGHOUT THE MACHINE. LOWER THE BELL-LID (DO NOT CLOSE IT) UNTIL
THE PUMP STARTS WORKING AND KEEP IT IN THIS POSITION FOR 10/15 SEC. BEFORE STARTING THE
NORMAL WORKING CYCLE (see HEAT PUMP).
PRESERVATION PERIOD FOR VACUUM-PACKAGED PRODUCTS AT A TEMPERATURE OF
+ 0° / +3°C.
FRESH MEAT
BEEF
VEAL
PORK
WHITE MEAT
RABBIT AND FOWL (with the bone)
LAMB AND KID
SAUSAGES
GIBLETS
(liver, heart, brains, tripe, etc..)
FISH
Average duration: 7/8 days with really fresh products.
MATURED SALAMI
Preservation period: more than 3 months.
MATURED CHEESE
Parmesan cheese, sheep's milk cheese, etc..: 120 days.
FRESH CHEESE
Mozzarella, brie, etc..: 30/60 days.
VEGETABLES
Generally: 15/20 days.
30/40 days
30/40 days
20/25 days
20/25 days
20 days
30 days
30 days
10/12 days
!