Barazza 1ABEVG Bedienungsanleitung

Barazza Gefrierschrank 1ABEVG

Lies die bedienungsanleitung für Barazza 1ABEVG (32 Seiten) kostenlos online; sie gehört zur Kategorie Gefrierschrank. Dieses Handbuch wurde von 27 Personen als hilfreich bewertet und erhielt im Schnitt 4.8 Sterne aus 14 Bewertungen. Hast du eine Frage zu Barazza 1ABEVG oder möchtest du andere Nutzer dieses Produkts befragen? Stelle eine Frage

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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