Laguna
English
05060021 04 04/08/2015
17
- near to air currents (doors, windows, air conditioning plants etc) that exceed the speed of 0.2 m/sec.
- remove the wooden supports on the base (used for transport) and mount the adjustable feet (Rif. 2)
positioning them so that the cabinet is horizontally positioned and with the aid of a leveller (Rif. 1)
check its position. If the cabinet is moved repeat the levelling control.
- before connecting the cabinet to the power line make sure that the data on the plate corresponds to
the characteristics of the electric plant to which it must be connected.
- for a correct functioning of the cabinet, the temperature and the environment relative humidity must
respect the parameters envisioned by the
EN-ISO 23953-1/2
standard that foresee Climatic Category
3 (+25°C; H.R. 60%).
- check that the ventilation openings of the condensing unit are not blocked - version with built in unit.
N.B.All of these operations must be carried out by specialised technical staff.
9. Electric connection (Fig. 5) Electric drawing (Fig. 6)
- The cabinet is designed for connection to a plug (NOT SUPPLIED): install a plug of adequate
capacity for the electric connection to the power cable, respecting the safety rules:
yellow-green =
earth
light blue =
neutral
brown =
phase
- The cabinet must be protected upstream by means of a thermomagnetic omnipolar automatic switch,
of suitable characteristics, which also works as main knife switch in the line.
- The operator must know the switch position in order for it to be readily accessible in case of
EMERGENCY.
-
The electric system must be grounded.
- First of all, make sure that the power supply voltage is the same as that indicated on the nameplate
230V/ 50Hz mono-phase
(Fig. 2).
- In order to guarantee regular operation, the maximum voltage variation must fall b/-6% of
the nominal value.
- Make sure that the electric cable is laid in such a way that it does not get damaged and that it does
not constitute a risk of accidents to people.
- Make sure that the power supply line has cables with suitable thickness, in any case of no less than
2.5 mm² and that it is protected against over-currents and dispersion towards earth in accordance
with the norms in force.
- For power supply lines that are longer than 4-5 m, increase the cable section accordingly.
- In the event of a power failure, make sure that all the electric appliances in the shop can be re-started
without activating the over-current protections; if not, modify the system so as to differentiate start-up
of the various devices.
The automatic magnetothermal switch must not open the circuit on neutral without also
opening it on the phases at the same time and, in any case, the opening distance of the
contacts must be at least 3 mm.
N.B.The power mains system can only be modified by qualified personnel.
10.Regulation of temperature (Fig. 4)
The temperature of refrigeration can be controlled on the display of the CAREL electronic control
panel (Fig. 4 Rif. 6). Normally the controller is set in the factory during testing, but it is possible to alter
programming. To do so, please refer to the instructions given by the control device manufacturer.
N.B. All these operations should be performed by specialized technical personnel only.
11.Cabinet loading (Fig. 5)
A number of important rules should be followed in loading the cabinet:
- use a layer of granular type ice;
- arrange the products so as not to obstruct the correct circulation of chilled air (Rif. 3);
- uniform arrangement of the goods, without empty zones, will ensure better operation of the cabinet.
11_1.Conservation of the fish in the store
For proper conservation of fish it is necessary to follow these important rules:
- Fresh fish should always be kept refrigerated, when it is delivered, when it is stored in the
warehouse and when it is displayed for sale.
- Live shellfish (clams, oysters, mussels) should be kept separate from the other products and not
allowed to come into contact with ice or cold water that would kill them.
- Leave oysters and other crustaceans free to breathe.
- Seafood products, after the skin, shell or scales have been removed, should never come into con-
