25
After correctly assembling the cabinet (Par. 5) plug it into the mains and switch the cabinet on, switch the light on using
the switches on the control panel on the rear (FIG. 14 page 4), where you can find:
-
switch for the refrigerated storage (if assembled)
-
the telethermostat for the display and the refrigerated storage (if assembled)
-
the switch for the refrigeration of the display area.
Instruction for temperature regulation: the telethermostat for display and refrigerated storage (if assembled) is set in the
factory. It is strictly forbidden to tamper the temperature setting. If the cabinet does not work properly in very wet times of
the year, it is recommended to make some additional defrosts pressing the defrost button on the telethermostat for at
least five seconds.
Important
: Tampering with the factory settings without consulting any assistance personnel relieves the manufacturer of
any liability for the proper storage of the product.
Plug-in cabinets
The gentle hum of the motor and illumination of the display will indicate that the cabinet is working. The display (FIG. 14
page 4) on the rear casing shows the working temperature of the display case. The instruction manual for the electronic
control to which the display refers is enclosed with the instruction booklet. The thermostat and gas charge are set in the
factory. Tampering with the factory settings relieves the manufacturer of any liability.
Remote unit cabinets
The cabinet that has to be multiplexed in a line-up is equipped with control board or with auxiliary board, the latter is
equipped only with switch for lights. Please refer to Par. 6 for the electrical connection.
The electrical wiring between multiplexed cabinets has to be made by qualified personnel, both in case the electrical
connections are made on site or in the factory by assembling the electrical cable on request. The condensing units for the
multiplexed cabinets are supplied by the authorized installer instructed by the end-user. After the start-up the installer
checks the following parameters:
-
temperature of the cabinet and its maintenance
-
evaporation temperature of the gas (reference value
– 10° C)
-
ambient in which the cabinet is installed.
About three hours after switching the cabinet on, you can start filling it with products. Always check that the temperature
reading on the display of the electronic control is suitable for the conservation of the products placed in the display
cabinet.
The cabinet is designed for the display of food products, which are stored at the temperature of the product, and does not
lower it. The product should therefore be placed in the cabinet only after it has been chilled to its proper storage
temperature.
For better conservation of the product we recommend:
-
Do not obstruct the cold recycle vents that ensure a correct air flow.
-
Leave some space between the products to ensure good air circulation.
-
When placing more products inside a partially filled cabinet, in addition to following the above instructions, it is a good
rule to place the new products underneath the existing ones.
8.1 - Conservation of the fish in the store
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;
-
uniform arrangement of the goods, without empty zones, will ensure better operation of the cabinet.
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 contact 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 facilitate drainage of the
cavity. The residual moisture inside the cavity favors rapid bacterial proliferation 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).
Summary of Contents for GEMMA 109
Page 5: ...3 FIG 8 FIG 9 Gemma FIG 10a FIG 10b FIG 11...
Page 9: ...7 RIF 7 RIF 8 RIF 9 RIF 10 RIF 11 RIF 12...
Page 62: ...60 11 12 13 14 15 16 17 18 19 20 QR 21 EAC N 108 25 01 1992 89 109 8 11 5 14 4 14 4 6 10 C 3...
Page 63: ...61 8 1 40 9 5 IEC60335 2 89 IEC60335 2 89...
Page 64: ...62 10 4 25 IEC60335 2 89 11 12 15 5 15b 5 16 5 11 13 black out 12...
Page 67: ...65...
Page 69: ...Oscartielle Spa Via Boffalora 1 A 24048 Treviolo BG 020 2011 TP TC 004 2011 010 2011...
Page 70: ......
Page 71: ......
