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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 di-
splay of fresh meat for more than 4 hours.
14. CONTROL DEVICES
a
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 equi-
pment and the working temperature is already preset at
the factory.
A lower performance must be expected from the refrige-
rated unit when:
- the equipment is set on the lowest temperature
f
b
c
- 1.4
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 run-
ning 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 di-
splay 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 ne-
cessary 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
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