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!
To prevent bacterial contamination or
contamination of any other biological nature,
the needle probe must be disinfected after use.
Blast chilling Cycle
With this operating modality, the chiller keeps the
temperature of the refrigerating compartment close
to zero during the entire chilling process in order to
ensure a gradual drop in the temperature of the
product to +3°C. In this way, ice crystals do not
form on the surface of the product. This blast
Shock freezing Cycle
With this blast chilling modality the blast chiller
maintains the temperature at a negative value
below -18°C which is the end temperature of shock
freezing. For shock freezing to be successful and
fast, food should be in small pieces, especially if it
has a high fat content. The largest pieces should
be placed in central trays. If it takes longer than
8.
CLEANING AND MAINTENANCE
8.1.
Recommendations for Cleaning and Maintenance
!
Activate all envisioned safety devices before
carrying out any maintenance interventions. In
particular, deactivate the electrical power supply
using the automatic isolating switch.
During maintenance, the cable and plug must be
visible to the operator performing the operation.
Do not touch the equipment with wet or damp
hands or bare feet.
8.2.
Routine Maintenance
Routine maintenance consists of daily cleaning of
all the parts which can come into contact with
foodstuffs and the periodic maintenance of the
burners, nozzles and draining pipes.
Correct maintenance allows the user to maximise
performance
levels
and
constantly maintain safety requirements.
Do not spray the appliance with direct jets of water
or using high pressure appliances.
Do not use iron wool, brushes or scrapers to clean
the stainless steel as ferrous particles could be
deposited which, on oxidising, could lead to rust.
To remove hardened residues, use wooden or
plastic spatulas or abrasive rubber pads.
operating
life
and
45
!
To extract the product that has undergone
blast chilling or shock freezing, always wear gloves
to protect the hands, as "burns" may occur from the
cold.
chilling method should be used preferably for
products that are not packed and whose
physical/organoleptic characteristics could be
damaged by the formation of superficial ice (e.g.
fish).
standard time to shock freeze and the sizes cannot
be reduced, decrease the quantity and precool the
chiller compartment by starting an empty shock
freezing cycle before shock freezing the product.
B
B
Do not remove safety guards.
Use appropriate personal protective equipment.
During maintenance, there are still some risks that
cannot be avoided and which must be neutralised
by adopting appropriate behaviour.
It is forbidden to carry out inspection, cleaning
and/or maintenance operations on moving parts.
During long periods of inactivity, spread a
protective layer on all stainless steel surfaces by
wiping them with a cloth soaked in Vaseline oil and
airing the rooms periodically.
!
Do not use cleaning products containing
harmful substances dangerous to human health
(solvents, petrol, etc.).
At the end of the day it is advisable to clean:
the cooling compartment;
the tray supports;
the appliance.
ENGLISH
GB
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