at the back of the Steak Ager, at the bottom of the compressor. The heat is transferred from the
compressor and evaporates any condensation that has collected in the pan. Part of the remaining
water is collected within the Steak Ager for humidity purposes.
This system enables the creation of the correct humidity level inside your Steak Ager required by
the natural cork to maintain a long lasting seal.
Notes:
The water collected by condensation, is therefore recycled. Under extremely dry
environmental conditions, you may have to add some water into the water container provided
with your Steak Ager.
All units are equipped with a double layers Low-E glass door that has a third internal acrylic layer
to minimize condensation on the glass door.
The Steak Ager is not totally sealed; fresh air admission is permitted through the drainpipe.
Notes:
During the refrigerating cycle, heat is given o
ff
and disperses through the external
surfaces of the Steak Ager. Avoid touching the surfaces during those cycles.
REMOVING SHELF
Shelf taking: According to below instruction drawing to press one side of shelf limit pin
①
, extract
and remove the shelf from the other side of support bracket
②
, then take o
ff
the shelf following
the arrow mark
③
.
Shelf installation will be opposite with shelf taking.
1. ”A” is shelf limit pin
2. ”B” is shelf
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