Belgrado TCBM-TCPW
English
05060145 01 31/08/2015
33
displayed.
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Check the internal temperature corresponds to the correct condition, several times
a day. The preservation temperature for most products is 65°C.
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This temperature tends to continue cooking some foods; therefore it is
recommended to keep small amounts of product in the hot case in periods when
only small amounts are sold.
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Position the products in a single layer in a way that they are in direct contact with
the heating surface.
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Liquid products such as sauces and condiments can be kept up to a temperature of
82°C.
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On request, it is possible to have Gastro Norm containers that respond to the EN
631 Standard and which are available in different models with depths of 20, 40, 65,
100 mm (Rif. 14).
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Use a thermometer to control the temperature inside the products displayed.
18.Maintenance and cleaning
-
qualified operator
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The food products can rotten due to microbes and bacteria. Compliance to the hygiene
norms is essential to safeguard the health of the consumer, in addition to compliance to
the cold chain, of which the sales area represents the last ring that can be monitored.
The cleaning operations must include:
5 -
WASH
(roughing, removal of approximately 97% of the dirt)
6 -
DISINFECTION
(deterge the surfaces to eliminate pathogenic micro-organisms that
have remained after the wash).
7 -
RINSING
8 -
DRYING
Cleaning of the refrigerated cabinets is divided as follows:
18_1.General instructions
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BEFORE STARTING TO CLEAN THE CABINET, DISCONNECT THE
ELECTRIC POWER SUPPLY VIA THE MASTER SWITCH
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Before any operation, wait for the glass parts to have reached room
temperature(Rif. 18).
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Protect the hands with work gloves.
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The surfaces to be cleaned, the water and the detergents used for
cleaning must have a maximum temperature of 30°C, therefore DO NOT
use hot water on cold glass surfaces, the glass could shatter and injure
the operator.
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use only neutral type detergents (Rif. 17)
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DO NOT
use acid or alkaline detergents (e.g. bleach) which could corrode the
surfaces (Rif. 17)
DO NOT
use abrasive products, chemical/organic solvents
or sharp instruments which could damage the unit's surfaces.
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DO NOT
use detergents with unknown chemical compositions
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DO NOT
spray water or detergent directly onto the unit's electrical parts and
avoid wetting fans, light fixtures, electrical cables, and all electrical equipment
in general during cleaning operations.
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DO NOT
touch the cabinet with wet or damp hands and feet.
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DO NOT
use alcohol or similar products to clean the parts in methacyrlate
(Plexiglas).
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DO NOT
aim the jet directly on the varnished or plasticised surfaces
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DO NOT
apply the products directly onto the surfaces to be cleaned
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DO NOT
use steam cleaning equipment
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DO NOT
exert too much strength during the cleaning operations
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remain at a minimum distance of 30 cm from the surfaces to clean (Rif. 16),
therefore
DO NOT
aim the jet to near to the dirt; it can injure the operator and
contaminate parts already cleaned and the environment(Rif. 18).
