Fresh Cool-Spot, User Manual

Cool-Spot in operation

User Manual

Cool-Spot.nl

6

3.  Side-effects of Cool-Spot usage in various circumstances.

Condensation formation on the stainless steel exhaust console:

The console is properly insulated on the inside.
The air flowing out of the console is cold which cools certain exterior elements as well. 
This may cause condensation to form.
Whether or not and to what extent condensation will form, depends on the ambient air humidity and 
cannot be prevented.
If the condensation becomes a nuisance during Cool-Spot operation, it can be wiped off with a cloth.
 

How to remove water drops emerging on the exhaust nozzles:

Getting the chilled climate to maximum humidity requires little vapour.
Exceeding the required vapour amount creates a nice visual effect but also increases the risk of 
condensation.

The vapour coming from the black nozzles is 100% ultra-fine, clean, misted water that is emitted 
with cold air. This will cause condensation to form on the nozzles due to the temperature 
difference with the ambient air. This condensation needs to be wiped with a tissue regularly to 
prevent water drops from falling onto the product.

Drops that form on the nozzles are 100% clean and safe!

Reduce exhaust vapour to lower the risk of condensation.

Buffet or work surface temperature and condensation:

Upon activation of the Cool-Spot system, the buffet or work surface has the same temperature 
as its surroundings. The vapour-infused cold air from the console reduces the temperature of the 
surface and the area above it up to approximately 5 - 6°

C

. This does not cause any condensation 

on the surface or the products, which is how it is intended. However, some condensation may 
form if the vapour is set too high.
 
When the CS system has been turned off, the buffet or work surface with products is still cold. 
Since no cold air is being emitted from the console any longer, the warmer ambient air may 
cause condensation to form on the surface and the product.
 
Some condensation may occur on cold dishes straight from the freezer or clay dishes presented 
with crushed ice underneath the CS system. This is due to the fact that the temperature inside 
the Cool-Spot zone of approximately. 5°

C

 exceeds the temperature of the dish placed on the ice.

Barely any condensation will form when using plastic dishes together with ice underneath the 
CS system.
 
No condensation will form on fish, seafood etc. presented directly on ice underneath the 
CS system. When using gastronorm dishes that are being chilled from below, underneath the CS 
system, place griddle on the bottom of the dishes to keep the products condensation-free

.