5
Installation:
• Remove the exterior and interior packing.
• Locate the cabinet away from direct sunlight and sources of heat
(stove, heater etc.). Direct sunlight and heat sources may increase electrical
consumption and excessive drying of your meat. Extreme cold ambient
temperatures may also cause the unit to perform poorly.
• Avoid locating the cabinet in wet/damp areas.
• The cabinet should be placed in a location that allows sufficient heat
dissipation from condenser unit. The back of the cabinet should not be place
firmly against a wall.
• If building into cabinetry, space should be provided on both sides, top
and rear of the cabinet to allow for sufficient air circulation.
- Top: minimum space 25mm
- Rear: minimum space 25mm
- Sides: minimum space 5mm
• Level your cabinet, adjusting the front and rear feet at the base.
Recommendation: Slightly raise the front of the cabinet to assist with
drainage.
• Water removed from the cabinet is evaporated from discharge tray at the
rear of the cabinet. In regions of high humidity or when curing large batches,
the discharge tray can overflow. To avoid this, install the drainage pipe,
supplied, into a waste or drain (Page 10, Fig. 7)
1. Unscrew the protective grill at the rear of the cabinet.
2. Remove the existing drainage pipe.
3. Feed new drainage pipe through large hole in the grill.
4. Fix pipe onto the drainage point with cable tie.
5. Re-attach protective grill.
6. Run pipe into drain or waste point no higher than 15cm off ground
level. Cut pipe to remove unused length.
Before Using Your CLEAVER Salumi Cabinet
• Before connecting to the power source, let the cabinet stand upright for
at least 3 hours. This will reduce the possibility of a malfunction in the cooling
system from handling during transportation.
• Clean the interior surface with lukewarm water and a soft cloth.
3. Installation
