Start, Control, And Adjustment Of The Temperature; Loading The Cabinet - Qualified Operator; 13_1.FIsh Preservation In The Store - Arneg Belgrado FISH SELF Manual Del Usuario

Belgrado FISH
English
The automatic magneto-thermal switch must be such that it does not open the circuit
on the neutral, without simultaneously opening on the phases and, at any rate, the
distance between the opening of the contacts must be at least 3 mm.

12. Start, control, and adjustment of the temperature

To check the refrigeration temperature, a mechanical thermometer (Rif. 14) or
electronic controller (Rif. 15) is available on request, locatedon the rear bottom part of
the cabinet (housing or trotter). Normally, the controller is programmed in the factory
during the testing phase; in case the programmed setting is changed, refer to the
instructions provided by the manufacturer of the controller.

13.Loading the cabinet - qualified operator -

To stock up the cabinet, certain important rules must be followed:
distribute the goods so as not to disturb flow of the refrigerated air (Rif. 13)
Uniform arrangement of the goods without empty spots ensure better operation of
the cabinet.
The maximum admissible load uniformly distributed in the tank is 300kg/m

13_1.Fish preservation in the store

For the correct preservation of the fish, follow these important rules:
Fresh fish must always be kept cool:
1 - when delivered
2 - when deposited in warehouse
3 - when put on display
Allow mollusk, oysters and other live crustaceans to breathe.
Skinned, shelled or scaled fish must not make contact with the ice or with
unwashed decorative elements.
If the ice melts, it can release soluble flavours that would pollute the water.
Fillet must be arranged on sheets of paper, on plastic bags or in a metal tray and
embedded in the ice.
To ensure proper cooling, the fillet layers must be thin, so that no part of the fillet is
more than 40 mm from the ice.
If you use the trays, they must be sunken into the ice all the way to the brim.
If the fish has no entrails or has its head, arrange it with the tail higher up than the
head, to facilitate dripping from the hollow area.
Residual humidity n the hollow favours rapid bacterial proliferation and accelerates
the deterioration process.
Rinse the fish under cold water before displaying it.
Continuously replace sold merchandise with fresh one.
Only display the quantity of fish necessary to set-up cabinet display.
Fish is a bad conductor of heat; do not stack it in overly large piles to avoid poor
cooling.
To keep the fish fresh, use abundant ice, also between layers.
Do not punch the price tags directly into the fish, as this will cause bacterial
proliferation.
Frequently spraying the fish with iced water will contribute to make it look more
fresh. The microscopic ice crystals that cover the fish have a cleansing action that
preserves the fish and makes it last longer (NEVER ON FILLETS).
Never allow a product to drip, transpire, or to purge out on another.
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05060146 00 15/05/2013