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Chapter 5
Page 26
INFO
Use the heated cupboard as a cooling compartment
NOTE
The following must be considered when they are used as cooling compartment:
§
It is imperative that the cupboard compartment heating is switched off.
§
The temperature of the cupboard compartment corresponds to the room temperature.
§
The cold storage plate is completely frozen and is inserted into the uppermost pair of beads.
The duration of cooling is technically limited and dependent on the ambient temperature and the impact by
any heat sources (e.g. sunlight). The state of the cold storage plate has to be checked at regular intervals.
New cold storage plates have to be used regularly for longer cooling times.
When stored meals are kept properly, it is necessary to check and verify the compliance of the prescribed
storage temperatures with appropriate measuring instruments (thermometers) before the distribution of
meals.
5.3.3

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WARNING
Gastronorm containers (1/1) with the depth of up to 200 mm can be put into the bain-marie wells without tak-
ing any further measures.
If you use smaller Gastronorm containers (e.g. GN 2/3, GN 1/2 or GN 1/3), you should use support bars to
reduce the steam escape between the containers and, subsequently, heat loss.
§
Put support bars suitable for smaller Gastronorm containers into the bain-marie wells.
§
Put the Gastronorm containers into the bain-marie wells.
§
Place a suitable lid to avoid heat loss.
4 pairs of beads at a distance of 75 mm are available for each heated cupboard compartment. For the opti-
mal use of the cupboard compartment you should use gastronorm containers with a depth of 65 mm. Along
with gastronorm containers you can also insert grids or baskets with portioned meals into the heated cup-
boards.
It is also possible to use GN 2/3, GN 1/2 and GN 1/3 containers. It is not possible to insert smaller contain-
ers.
Food transport trolley
SPTW-2/EBF/TEHCO
Warm up the heated cupboard
If you warm up the heated cupboard, you can avoid that warm meals get cold.
Use of the cold storage plate
It is necessary to use at least one cold storage plate per compartment. The
cold storage plate has to be inserted horizontally into the uppermost shelf.
Warm meals should not be put into the appliance.
The temperature of the liquid-to-solid phase transition is -12°C.
A constant cooling temperature of -18°C and a duration of cooling of 24 hours
is recommended, since the cold storage plates must be completely frozen in
order to be fully effective and to significantly reduce liquid components in the
cooling brine. When you shock freeze them, the duration in the appliance will
be reduced. Please take into account the technical notes of the respective
manufacturers.
Risk of scalding | Risk of hot surfaces
Metal parts of the appliance can get very hot during operation. Water steam
escaping between the Gastronorm containers can cause scalds.
Therefore, pay always attention, if the Gastronorm containers are closed well.
Wear suitable protective clothing.
Operation
Operation
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