IS792 ECN 4879
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Provide consumable materials for cleaning Perform routine maintenance;
In the case of power failures or malfunctions do not open the doors, in order to
maintain the internal temperature for as long as possible. If the problem persists
for more than a few hours, move the contents to a more suitable place.
1.6 CUSTOMER SERVICE REQUESTS
For all technical problems and any requests for technical service, refer exclusively
to the manufacturer’s authorized personnel;
1.7 ORDERING OF SPARE PARTS
Orders of spare parts should be made by consulting the part reference code and the
serial number of your unit. Consult your dealer.
1.8 PRODUCT CONFIGURATION
Blast chillers and shock freezers are machines used to rapidly cool food, both to
prevent the spread of food bacteria and to maintain the qualities, flavour, aromas
and texture of chilled food.These machines are used in three distinct ways:
o
Temperature reduction of food down to +3°C
o
Freezing of food down to -18°C.
o
Thawing of food up to max +10°C.
PRODUCTS MUST BE STORED IN ORDER TO ENSURE EFFICIENT AIR
CIRCULATION INSIDE THE UNIT AND SHALL NOT COME OUT OF THE SHELF
PERIMETER.
1.9 RULES OF USAGE
Do not stack foods that need to be blast chilled and/or frozen.
Do not exceed the declared number of kilograms and distribute the product evenly
in the trays.
Blast chilling and shock freezing times always refer to products with a maximum
thickness of 40 mm.
Cool the chamber before performing a blast chilling cycle.
Blast chill only one type of food at a time; different foods have different densities
and therefore cycle executiontimes may vary.
The core probe must be correctly positioned at the centre of the largest piece of the
product, and thetip must never exit the product and/or touch the tray.
To prevent the core probe from breaking, do not insert it into foods characterised by
a temperature higher than 100°C.
The core probe must always be cleaned after use to avoid malfunctioning.
Do not cover foods with a lid or other object; the more isolated the product is, the
more time will beneeded for blast chilling
If foods are inserted with a temperature greater than 70°C, the machine may be
overloaded, increasingblast chilling times and power consumption.
Do not obstruct the ventilation air inlets.
The water drip tray in the blast cell must be positioned under the equipment in the
dedicated tracks.
Make sure the drain pipe is positioned inside the drip tray and free it from any
obstructions.