Arneg Viersen 1875 Manual De Instalación Y De Uso página 28

Viersen
English
19.Lighting
To increase energetic saving, the cabinet can be requested with low
consumption LED lights that allow:
reduced lighting consumption
reduced refrigerated load
duration of the lights for more than 6 years
uniform lighting intensity and colour
improvement of the lighting as temperature drops.
If the shelving positions are changed, the power supply sockets no longer
used must be closed with the caps supplied with the unit
DO NOT leave the sockets uncovered. Risk of electrocution.
Internal lighting of the unit is obtained through fluorescent lights.
The light switch is at the rear (Rif. 17).
19_1.Replacing bulbs - A - (Rif. 15)
To replace the lamps, proceed as follows:
Remove electric power supply from the cabinet.
Remove the fixing screws 1 of the polycarbonate cover 2;
Remove the hoods 3, slide the bulb out 4 and replace it with a new identical bulb;
Reinsert the hoods, checking that the contacts are housed correctly in their specific
holes.
Re-position the bulb unit, attaching it to the spring 5;
Restore electrical power supply.
19_2.Replacing bulbs - B-C - (Rif. 16)
To replace the lamps, proceed as follows:
Remove power supply from the cabinet.
Remove the methacrylate guard 1, slide the bulb out from the housing 2, and
replace it with an identical new bulb.
Reinsert the lamp, checking that the contacts are housed correctly in their specific
holes.
Reassemble the protection in methacrylate.
Restore electrical power supply.
20.Maintenance and cleaning - qualified operator -
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:
1 - WASH (roughing, removal of approximately 97% of the dirt)
2 - DISINFECTION (deterge the surfaces to eliminate pathogenic micro-organisms that
have remained after the wash).
3 - RINSING
4 - DRYING
Cleaning of the refrigerated cabinets is divided as follows:
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