Arneg SANTIAGO MF 105/210, Handbook

Page: 11 / 23

Santiago
English
05060120 00 11/05/2011 27
1. Informational icons
Become familiar with the symbols before reading the manual:
2. Prohibitions and provisions
Carefully read the Installation and use Manual so that the operator, in case a fault
occurs, can supply precise information over the phone toTechnical assistance. Before
contacting Customer Service, check the following points:
This symbol signals dangers and behaviors that must absolutely be avoided
during use, maintenance, and in any situation that could cause serious injuries or
death.
This symbol signals provisions, rules, references, and communications that each
person appointed to use the cabinet (each accordingly to his responsibility) must
comply with during the entire lifetime of the cabinet (installation, use,
maintenance, dismantling, etc.).
X
Before performing any maintenance operation on the refrigerated cabinet,
make sure that electrical power supply is cut off.
X
The cabinets are exclusively designed to be used indoors
X
Perform all the work maneuvers with utmost attention (loading,
unloading, cleaning, counter service, maintenance, etc.) and when
performing the various operations, always apply the maximum diligence
and the necessary protection devices.
X
The refrigerated cabinet is meant to preserve the temperature of the
product exposed and not to lower it, therefore the food produce must be
introduced only if already cooled down to their respective temperatures
of preservation. Therefore, products that have been heated must not be
introduced in the cabinet.
X
The cabinets are designed and manufactured to exclusively preserve and
display fresh, frozen, deep-frozen, ice creams, cooked and pre-cooked
food products (hot cases). It is therefore prohibited to introduce any other
type of goods that differs from the ones indicated, such as
pharmaceutical products, bait for fishing, etc.
X
Check that the room temperatue and humidity values do not exceed those
specified. For this reason it is essential to always maintain the air-conditioning,
ventilation, and heating systems of the sales area at their maximum efficiency.
X
Limit the speed of the room air near the openings of the cabinets to values
lower than 0.2 m/s; in particular, avoid that the air currents and the inlet grilles
of the air-conditioning system be aimed toward the openings of the cabinets.
X
Only introduce goods already cooled down to the temperature that normally
characterizes the cold chain inside the cabinet.
X
Check that the cabinet is capable of maintaining this temperature at all times.
X
Comply with the loading limit, avoiding to overload the cabinet.
X
Rotate the food produce, loading the cabinet so that the goods that have been
on display longer are sold before the goods newly added.
X
With the intervention of a specialized technician, eliminate any inconvenience
detected (loosened screws, burnt out lamps, etc.).
X
Check the outflow of water that ensues to the defrost (free the drips, clean any
filters, check the syphons, etc.).