Aspen 2 TCPW-TCBM
18
05060055 00 30/08/2007
12. Filling and emptying the water tank (bain-marie version) (Fig. 4)
- The main switch should be ON to fill the water tank.
- Make sure the mechanical shutter is closed (Rif. 6) Turn the fill/empty switch to 1. The tank will
automatically start to fill with water and stop automatically when the water reaches the level sensor
(Rif. 5).
- When the fill/empty switch is on 1, the water level in the tank will be maintained automatically.
- When cleaning the counter completely, it may be necessary to empty the water tank.
- To do so, turn the fill/empty switch to 2 to disable automatic filling and open the mechanical shutter
(Rif. 6)to completely empty the water tank.
- After emptying the tank, return the shutter lever to the filling position.
13. Demisting system (Fig. 5 Rif. 8)
- The counter is equipped with fans placed below the front glass designed to remove any condensate
from the glass surface.
- Use the fans only when necessary.
Under normal conditions the demisting system should not
be in use.
14. Setting and controlling the temperature (Fig. 6)
Use the tank thermostat knob (par. 11, no. 3) to select the desired temperature.
The recommended temperature is 90°C.
To monitor the temperature, check the mechanical thermometer (Rif. 10) on the back of the counter
next to the control panel, and the thermometer on the stainless steel frame (Rif. 11).
15. Loading the counter
When loading the counter the following important rules should be respected:
- Let the counter heat for at least 2 hours to build up an acceptable internal temperature.
- Put the hot food in the counter immediately after cooking, and in any case at a temperature of at
least 65°.
- Hot-dish counters are not designed to cook or heat food, but to preserve the food on display.
- Periodically make sure the temperature settings correspond to the desired food-preserving
conditions. For most products, 65°C is an adequate food-preserving temperature.
- At this temperature, certain foods will continue to cook; it is advisable to keep small quantities of
products in the counter during periods of low activity.
- Arrange the products in a single tier so that they are in direct contact with the heating surface.
- Liquid items such as sauces can be kept at temperatures up to 82°C.
- Upon request, we supply Gastro Norm containers that comply with standard EN 631. The
containers are available in various shapes with a height of 20, 40, 65, 150 or 200 mm (Fig. 5 Rif. 9).
WARNING! The TCPW version can accommodate Gastro Norm containers having a maximum
height of 65 mm.
- Use a food thermometer to check the temperature of the products on display.
