Barazza 1ABEVS Bruksanvisning

Barazza Frys 1ABEVS

Läs nedan 📖 manual på svenska för Barazza 1ABEVS (32 sidor) i kategorin Frys. Denna guide var användbar för 4 personer och betygsatt med 4.5 stjärnor i genomsnitt av 2 användare

Ladda ner PDF

Sida 1/32

Instruction manual

1ABEVG

1ABEVS

1ABEVEN

1ABEVN

Summary

1. SAFETY INFORMATION ............................................................................................................................. 4

1.1 Safety informations ........................................................................................................................... 4

2. INSTALLATION ......................................................................................................................................... 11

2.1 Introduction ..................................................................................................................................... 11

2.2 Transportation and handling ........................................................................................................... 12

2.3 Unpacking ........................................................................................................................................ 12

3. INSTALLATION ......................................................................................................................................... 12

3.1 Label data ........................................................................................................................................ 12

3.2 Electrical connection ....................................................................................................................... 13

3.3 Positioning ....................................................................................................................................... 13

3.4 Ambient temperature and air exchange ......................................................................................... 14

3.5 Final checks ...................................................................................................................................... 14

3.6 Safety devices .................................................................................................................................. 14

3.7 Notes for the user .................................................................................................................. 14

3.8 ternal preparatory cleaning In .......................................................................................................... 14

3.9 The core probe ................................................................................................................................ 14

3.10 The containers and lids to be used during the cycles ...................................................................... 15

3.11 Food arrangement ........................................................................................................................... 15

3.12 Effective chilling and freezing cycles ............................................................................................... 15

3.13 Storage of blast chilled or shock frozen foods ................................................................................ 15

3.14 Programs .......................................................................................................................................... 15

3.15 The display and user interaction ..................................................................................................... 16

3.16 Icons key .......................................................................................................................................... 17

3.17 Turning on and off ........................................................................................................................... 17

3.18 Program selection ............................................................................................................................ 18

3.18.1 End of the program .................................................................................................................. 18

3.18.2 Pre-cooling ............................................................................................................................... 18

3.18.3 Blast chilling ............................................................................................................................. 18

3.18.4 Shock freezing .......................................................................................................................... 19

3.18.5 Cooling ..................................................................................................................................... 20

3.18.6 Beverages ................................................................................................................................ 20

3.18.7 0°C Preservation ...................................................................................................................... 21

3.18.8 Raw fish ................................................................................................................................... 21

3.18.9 Thawing ................................................................................................................................... 22

3.18.10 Ready to serve ..................................................................................................................... 22

3.18.11 ow cooking Sl ........................................................................................................................ 23

3.18.12 Raising .................................................................................................................................. 23

4. ROUTINE MAINTENANCE ........................................................................................................................ 25

4.1 Basic Safety Rules ............................................................................................................................ 25

4.2 External surface cleaning ................................................................................................................. 25

4.3 Inner liner cleaning .......................................................................................................................... 25

4.4 Inactivity periods ............................................................................................................................. 25

5. NON-SCHEDULED MAINTENANCE .......................................................................................................... 25

5.1 Malfunctions .................................................................................................................................... 26

6. TROUBLESHOOTING ................................................................................................................................ 26

6.1 Alarm table ...................................................................................................................................... 26

7. TECHNICAL DATA .................................................................................................................................... 26

7.1 Dimensions ...................................................................................................................................... 27

8. ELECTRICAL WIRING…………………………………………………………………………………………………………………………… 28

9. INFO......................................................................................................................................................... 28

9.1 Service ............................................................................................................................................. 28

9.2 Customer data ................................................................................................................................. 28