CARE AND MAINTENANCE
Moisture will be introduced to the liner during lid openings and
the addition of unfrozen food packages. The moisture will accu-
mulate in the form of frost, mostly on the upper part of the liner
walls. Accumulation of frost up to 6 mm (1/4") on the liner is not
harmful. However, when it becomes heavier, it should be
removed as it slows cooling, resulting in longer running (cycle)
times. Under average conditions, defrosting will not be neces-
sary more than once or twice a year. Besides frost, food parti-
cles and other foreign substances may accumulate and soil the
liner.
For proper defrosting and cleaning, the following method is
recommended:
a)
Unplug freezer.
b)
Quickly remove all frozen food and store in baskets, cartons
or other suitable containers. Keep food well covered with
blankets to avoid excessive temperature rise.
c)
A kettle/pot of hot water placed in the center of the cabinet
will greatly accelerate defrosting.
d)
With the help of a wooden spatula or a plastic defrosting
scoop, remove the frost and ice off the liner walls as soon
as it becomes loose (approximately 15 minutes from start) -
do not use any sharp instruments
as this may result in
damage to the liner wall and/or sealed system, voiding any
and/or all warranties which may be in effect. Using a piece
of cloth soaked in hot water, the process can be
considerably accelerated. As soon as the ice has fallen to
the bottom, remove it. Do not let it melt in the freezer as
this will increase defrosting and cleaning time.
DEFROSTING
Now the liner is ready to be cleaned. Sprinkle baking soda on
the bottom and walls. This will help in cleaning and odor
removal. In order to retain the finish of the freezer cabinet
inside and outside, wash only with warm water and mild
soap, then rinse and dry. Do not under any circumstances
use a gritty soap or a kitchen scouring cleanser, as these
tend to scratch the finish.
CLEANING
In the event of a general power failure, it is important to keep
the contents of your freezer frozen. For your protection, it is
recommended to locate a dealer of dry ice (solidified carbon
dioxide) as soon as possible in order to know where to go in
case of an emergency. Many ice cream manufacturers use
dry ice and this will keep the contents of your freezer at safe
temperatures until the emergency has passed.
In case of failure, it is recommended to keep the freezer well
covered with blankets. This will help preserve the “cold”
inside the freezer. If no help is available within 12 hours, the
freezer contents should be transferred into a neighbors freez-
er (if available).
In the event of mechanical or electrical failure of the freezer,
contact a service agent immediately and give complete infor-
mation of your freezer, the model number and the serial num-
ber. These are shown on the serial plate located on the exte-
rior (rear) cabinet wall.
ELECTRICAL AND MECHANICAL
FAILURE
VACATION TIME
For short vacation periods, leave the control knob at its nor-
mal setting. During longer absences,
(a)
remove all foods.
(b)
disconnect power cord from electrical outlet.
(c)
defrost and clean the freezer thoroughly.
(d)
leave lid open to avoid possible formations of conden-
sate, mold or odors.
POWER FAILURE
Most power failures are corrected within an hour or two and
will not affect your freezer temperatures. However, you
should minimize the number of lid openings while the power
is off. During power failures of longer duration, take steps to
protect your food by placing dry ice on top of packages.
IF YOU MOVE
Remove or securely fasten down all loose items inside the
unit. To avoid damaging the leveling legs, turn them all the
way into the base.
SOME IMPORTANT RULES FOR THE CORRECT USE
OF THE FREEZER
• Never place hot foods in the freezer.
• Never place spoiled foods in the unit.
• Don’t overload the unit.
• Don’t open the lid unless necessary.
• Should the freezer be stored without use for long peri-
ods, it is suggested, after a careful cleaning, to leave
the lid open to allow the air to circulate inside the unit in
order to avoid the possibility of condensation, mold or
odors.
4
