Laguna
English
18
05060021 04 04/08/2015
tact with ice or unwashed ornamental elements. Ice, as it melts, may release soluble aromas
making the water impure.
- Fillets should be placed on sheets of paper, plastic bags or metal trays and nested in ice.
The layers should be thin so that no part of the fillet is ever more than 40 mm from the ice, to
ensure adequate chilling.
- Trays, if used, should be completely nested in the ice up to the rim.
- If the fish has been gutted or the head removed, place it with the tail higher than the head to facili-
tate drainage of the cavity. The residual moisture inside the cavity favors rapid bacterial prolifera-
tion and accelerates the process of deterioration of the product.
- Rinse the fish under cold water before displaying it.
- Constantly replace the goods as they are sold.
- Display only as much fish as necessary to prepare the window.
- Fish is a poor conductor of heat. Do not stack them one on top of the other to prevent insufficient chilling.
- To keep the fish fresh, use abundant ice also between the layers.
- Never stick the price markers directly in the fish because they can cause bacterial proliferation.
- Spraying the fish frequently with ice water will contribute to keep it fresh-looking for longer.
Tiny crystals of ice scattered on the fish also have a detergent action that prolongs the duration of
whole fish (NEVER ON FILLETS).
- Never let a product drip, ooze or drain onto another.
11_2.Ice bed, ideal choice of quantity of ice
The refrigerated cabinet is meant to preserve the temperature of the product displayed and not to lower
it. The food products must be introduced into the cabinet only if already cooled down to their respective
preservation temperatures.
- DO NOT introduce products that have been heated.
- DO NOT obstruct the refrigerated air entry (ice, merchandise, price labels, price holders, etc.)
- First use up the goods that have been stored in the unit
the longest before adding new arri-
vals (food stock rotation);
12.Defrosting and water draining
Laguna
refrigerated cabinets with compressor and evaporator (Fig. 1 C) are equipped with
off-cycle
defrost (obtained by stopping the refrigeration cycle) that is signaled by the "def" (defrost) light on the
CAREL control panel CAREL (Rif. 6) (
4 defrostings a day for 40 min.
).
During defrosting, the temperature of the items contained rises, but does not exceed the legal limits
and, at the end of defrosting, the system rapidly reaches the normal operating temperature.
In case of cabinet with “ice bed”, remove the remaining ice.
To drain the defrosting water follow the procedure below:
- Place the cabinet on a slightly inclined floor near a water draining point;
- Install a drain-trap between the cabinet draining duct and the floor connection.
This procedure prevents the risks of bad smell inside the refrigerated cabinet, dispersion of refrigerated
air and possible malfunctioning due to humidity.
N.B.Periodically have a qualified installer check that the hydraulic connections are in a perfect
state.
(a
x
b
x
c)
+ 10%
reload
K
(1-2)
K
1=
1,8
dm
3
/kg
Quantity of ice
=
hot air
cold air
C
a
b
c
Specific volume of super-granular ice*
*
Scotsman data
K
2=
2,1
dm
3
/kg Specific volume of under-cooled ice flakes*
Calculation example:
ƕ
dimensions
a
= 7,85 dm,
b
= 12,5 dm,
c
= 2 dm
ƕ
K
=2,1 dm
3
/kg
ƕ
a x b x c = 196,25 dm
3
ƕ
196,25 dm
3
+ 10% = 215,87 dm
3
ƕ
215,87 dm
3
/ 2,1 dm
3
/kg = 102,79 kg
ƕ
102,79 kg
§
103 kg