Diamond 10GN 1/1, Инструкция по установке, использованию и обслуживанию

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30
2
USE
2.0
– ENVIROMENTAL DATA
Room Temperature.
The production data have been carried out in a technical laboratory with the following environmental
conditions:
38 ºC in the premises
Noise level
Leq in the point with noise level at 1 metre and in operating conditions <70 dB(A)
Lpc at 1 metre in operating conditions <130 dB(C)
The measurements of the acoustic tests have been carried out according to ISO 230-5, in a rectangular
shaped exposure room without sound-absorbent treatments.
2.1
– CONSTRUCTION DATA
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Chamber inside in stainless steel.
-
Outer machine panels in stainless steel.
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Allows for using cake trays (except for the 3 GN 1/1)
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Door with automatic closing device. (except for the 3 GN 1/1)
-
Mixed model that enables making cooling cycles up to the preservation temperature
(+2 ºC) or freezing temperature (-18 ºC).
Two cooling cycles can be made in refrigeration and two in freezing (Soft and Hard):
-
Refrigeration: 90 minutes.
-
Freezing: 240 minutes.
It has an electronic timer and chamber temperature probe. Cycle control by time or with probe in the heart
of the food. When the cooling cycle finishes, it can be used as a refrigeration chamber: + 2, + 4 ºC; or as a
frozen food maintenance chamber: -18 ºC, for a short period of time.
- Airtight compressor/scroll with ventilated condenser.
- Injected polyurethane insulation. Density of 40 kg. Without CFC.
- Copper tube evaporator and aluminium flanges with anticorrosive paint.
- Refrigeration by forced draught.
2.2
– UTILIZACIÓN
These machines have been built according to the EC directives regarding food treatment and
preservation.
The use of the cooler consists of lowering the temperature suddenly from a level (cooked or fresh
products) to another level that guarantees the maintenance of the ideal nutritional, physical and chemical
properties of the food.
It should be pointed out that the critical temperature range between 10 ºC and 85 ºC in the product
should be passed through as fast as possible.
(
IT IS ESSENTIAL TO START THE COOLER
UP IN THE SET UP CYCLE BEFORE PUTTING THE HOT PRODUCT INSIDE. TO DO
SO, SELECT SET UP ON THE MAIN MENU. WHEN THE COOLER IS READY, IT
WILL INDICATE THIS.)
It is advisable when the load to bring down less than 50% of its capacity to perform the
abatement by prick probe.
Refrigerated Cooling consists of lowering the temperature of the cooked food from 90 ºC to 3 ºC in 90
minutes.
Frozen cooling consists of starting from a cooking temperature of 90 ºC, and reaching –18 ºC in 240
minutes.