Reach In Refrigerator User Manual
contacts of 3 mm. Where the cabinet has to be installed at some distance from the electrical source,
ensure that the connection conforms to the local regulations. Cabinet are provided with an
appropriate plug fitted with a neutral and earth: the supply cable must be well stretched (avoid
coiling and superimposition). It must not be exposed to the possibility of damage by third parties. It
should not be in contact with liguids , water or heat sources, in the event of damage, it must be
replaced by qualified personnel. Always avoid the use of reducers or adapters.
4.5 Connection to the water discharge network
4.5.1 Gastronorm, pastry, and ventilated ice-cream models
The elimination of defrosting water is automatic in all models with incorporated groups.
4.5.2 Base, fish (and combination models), and static ice cream models.
The defrosting water is collected in a removable basin. Capacity -4 liters, placed on the underside of
the unit which should be emptied or at least controlled daily.
5. TECHNICAL CHARACTERISTICS
5.1 Dimensions (fig.2)
External and internal dimensions and capacities relevant to the various configurations are listed in
figure.
5.2 Absorbed loadings
The absorbed loadings are registered in the following table:
Cabinet model
Rating absorbed loading watt
TT-BC265E
650 W
Refrigerants are: R134A, R404A.
5.3 Noise and vibration
The sound level of the equipment fitted with integral hermetic condensing unit does not exceeded 70
DB, it is therefore not necessary sound insulation. Under normal conditions the equipment does not
generate vibrations which affect the surroundings.
5.4 Possible usages
Do not utilize the equipment to store medical supplies. The equipment will operate in unfavorable
conditions as registered in class 4 of the ISO 1992 regulations (temp. amb. +30°C+-1°C relative
humidity 55%) the optimum operational ambient temperatures are b10°C/+30°C with
relative humidity within 30/55%.The potential usage for the various model are indicated herewith:
-
positive cabinet ( 0°C++10°C): storage for short periods of fresh foodstuffs, milk products,
cheese, cold cuts, gastronomy.
-
Negative cabinet (-2°C++8°C): storage for short periods of fresh foodstuffs or prepared cooked
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