Equipment Description - ERATOS DROP-IN Manuel D'installation, D'utilisation Et Entretien

USE MANUAL AND MAINTENANCE
1. IMPORTANT SECURITY INFORMATION

2. EQUIPMENT DESCRIPTION

3. OPERATION
3.1. Use and limits
3.2. Start up of installation
3.3. Thermostat Setting
3.4. Disconnection
4. MAINTENANCE
4.1. General
4.2. Cleanness
5. TROUBLESHOOTING
6. RECYCLING
7. WARRANTY
1. IMPORTANT SECURITY INFORMATION
 Use the equipment only for the purpose it has been designed for.
 Do not allow non-qualified operators to operate the equipment.
 Do not touch the equipment with wet hands or feet.
 Do not touch the equipment barefooted.
 Children must not operate the equipment.
 Do not pull the cable to unplug the unit.
 Disconnect the equipment in case of failure or irregular performance.
 Maintenance should be carried out only by qualified operators.
2. EQUIPMENT DESCRIPTION
The cooled showcase has been designed for the exposition and conservation of cool food. It is a refrigerated
drop-in element prepared to be dropped in a piece of furniture or buffet.
The cooled equipment is composed of a showcase, a cooled well, a condenser unit and a control panel.
The cooled showcase is refrigerated by means of a ventilated evaporator composed of an evaporator and
various compact fans. The well is insulated with injected ecologic polyurethane. The condenser unit is located on
the upper part of the showcase and the base is insulated with injected ecologic polyurethane. The control panel
is situated on the upper front part of the showcase.
3. OPERATION
3.1. Use and limits
It is advisable to respect all the following points in order to operate this piece of equipment:
 Make sure the food has been preserved in the appropriate temperature for its consumption before putting
it in the equipment so as to keep the cooling chain, essential to guarantee food security and avoid health
risks.
 This item is exclusively prepared to keep food and beverages refrigerated.
 Open the equipment doors only to introduce or remove the products.
 This item has been designed to keep food during service or exposition time. Never keep food on it for
over 3 hours.
 This piece of equipment has been designed for operation in areas with room temperature between 18º
and 30ºC with maximum humidity of 55% HR.
 This equipment is not suitable to be operated outdoors or areas exposed to climate factors (rain, direct
sun, etc.)
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