Salzburg TCBM-TCPW
English
05060207 00 03-2020
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19. Loading the counter
•
Heat the counter for at least 2 hours
•
Introduce foods immediately after cooking
•
Arrange the food in direct contact with the heating surface
•
Check with internal temperature of food regularly
The food must have a minimum temperature of 65°C
Check several times a day that this temperature is maintained
Some food will continue to cook and during periods of low sales, store small amounts of
food.
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Upon request, Gastronorm trays (EN 361) are available in a variety of depths of 20, 40, 65,
and 100 mm Fig. 14.
Sauces can be maintained up to 82°C
20. Opening and closing the front window (Fig. 18)
To facilitate cleaning and loading , Salzburg is equipped with a mechanical opening towards the
bottom of the front window.
If unable to open:
•
DO NOT apply force on the upper window
•
Use the padding tube without forcing
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If the front window still does not open, contact the manufacturer.
21. Rear closure (Fig. 15)
To prevent unnecessary heat loss and ensure the hygiene of the foodstuff on display, rear sliding
closures are available as optionals.
Mount the closures
Step
Action
1
insert the first cover on the most inner part of the upper guide
2
rest the lower part on the most inner part of the lower guide
3
insert the second cover on the most outer part of the upper guide
4
rest the lower part on the outer part of the lower guide
3-4
2
1
22.
Maintenance and cleaning