HURAKAN HKN-BCF3 Manual Del Usuario página 44

EN
10) The device can be used for storage of frozen food only in case of urgency and for a
short period.
11) To prevent cold burns during food removal from the device, use protective gloves.
Shock cooling cycle
The device operating in this mode maintains the temperature in the chamber close to 0 °C.
At this time the product is cooled to +3 °C. This mode enables to prevent the formation of
ice crystals on the product surface. This cooling method shall be used for unpackaged
products and products which physical/organoleptic characteristics may be adversely
affected by ice coating (e.g., fish).
Shock freezing cycle
The device operating in this mode cools the chamber to the temperature below -18 °C. To
achieve the largest freezing speed and efficiency, it is recommended to use small products,
especially if they are high fat. The largest pieces shall be placed closer to the middle of the
chamber. If the duration of the cooling and freezing cycle exceeds the standard time and the
number and size of products cannot be reduced, first cool the chamber by launching the
freezing cycle with the empty chamber.
4. CLEANING AND MAINTENANCE
4.1. Recommendations for cleaning and maintenance
Before cleaning or maintaining the device, disconnect it from the power network.
4.2. Daily maintenance
Daily maintenance includes cleaning of all parts of equipment that come in contact with
products, as well as inspection and cleaning of drainage holes, etc.
The correct and timely maintenance of the device ensures its proper work and extends its
life cycle to the maximum.
Never wash equipment under running water!
Never use coarse brushes and similar materials for cleaning!
Use wooden or plastic scrapers or rubber abrasives for cleaning strongly stuck and cured
product residues.
If the device is not used for a long time, wipe stainless steel surfaces with a cloth and a small
amount of petroleum jelly. Keep in mind to ventilate the device chamber on a periodic basis.
4.3. Unscheduled maintenance
The service personnel shall carry out the following operations on a periodic basis:
1) Check and replacement of the door seal, if necessary
2) Check of reliability of electrical connections
3) Check of efficiency of resistance of the heating element
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