GALILEI GIANO 70, Руководство пользователя и по обслуживанию

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7 Cod. 80000080c – 17.07.2018
Cabinets with remote condensing unit: electric connections and start-up must be carried out
exclusively by qualified technical personnel.
Cord plugs of external devices/equipment produced by third parties (e.g. slicing machines, weighing
machines etc.), and/or power lines for additional sockets (possibly delivered as accessories), will have to be
connected to
separated power lines
installed by qualified personnel, properly sized and protected in
respect of the loads to be connected.
Setting-up working parameters: for the adjustment of the “set-point” temperature and the other
working parameters make reference to the instructions of the control panel included in this manual.
Attention!! When setting up the set-point, make sure that the resulting temperature inside the cabinet is
coherent with the temperature class of the cabinet and/or with the kind of product to be displayed. Setting
up a too low temperature may cause the evaporator to ice up, compromising a proper circulation of the air
inside the cabinet.
The working temperature of the cabinet is displayed by the digital thermometer installed inside the
cabinet (most commonly in the air-intake grill), and not by the display of the electronic controller. The
readings provided by the electronic controller, or by possible other devices (if present), cannot be
considered as reference to assess the preserving temperature and the performances of the unit. This is due
to the mounting position of the temperature sensors, which are placed according technical criteria related
to the temperature inside the cabinet and not directly related to the product temperature.
Preserving the displayed products
The refrigerated cabinets are designed with the aim to guarantee the displaying and the preserving of
pre-cooled products . Products must therefore have been previously refrigerated and stored in refrigerated
warehouses or cold-rooms, at a temperature as close as possible to the ideal one. The quality of the
displayed products is strictly related to the effectiveness of the “cold chain” through which they are
processed before the final placement in the cabinet.
Products not previously precooled placed in the
refrigerated cabinet cause a worsening of its performances , with possible damages to the goods already
displayed. It is therefore of fundamental importance to avoid a standing of the products, even temporarily,
in not refrigerated places, since this condition would increase the core temperature of the products. At the
delivery of the products from the supplier, make sure that they are promptly stored in cold rooms or
directly in the cabinet. Meats in particular, must be kept in refrigerated environment throughout the whole
manufacturing process (sectioning, boning, slicing, packaging etc.); if not, and in case the duration of the
process lasts for more than 2 minutes, make sure they are quickly brought back to a coldroom.
For a proper and effective running of the unit, avoid a placement of the product inside the cabinet
which may hinder the correct circulation of the refrigerated air. Furthermore, it is important to observe the
load limit (red line)
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. When stacking the products or packages in the cabinets, the stacking
height must not exceed the loading limit. The product exceeding the loading limit would not be properly
refrigerated and that would cause air turbulence with negative effects on the performances of the cabinet
(massive formation of frost inside the evaporator with loss of heat transfer). Such condition would increase
the core temperature of the product, also for the one properly displayed.
It is hardly recommended
not to place the product on the air-intake grills
(commonly placed close to
the display decks, on the front side of the cabinet). Such condition reduces the refrigerated air-flow inside
the cabinet, and a consequent rise of the product core-temperature.
In order to reduce the loss of cold air as much as possible, drawers / doors of the refrigerated cabinets
(if present), doors of multideck counters or cold-rooms, can be kept open only for the time necessary to
perform the loading and unloading of the product.