Add/Drain Water (Bain-Marie Version) (Fig. 5); Demisting System (Fig. 6 Rif. 6); Temperature Setting And Control (Fig. 7); Loading The Unit - Arneg Sydney 3 TCBM Serie Manual De Instrucciones

Hot Case Bain-Marie Version (TCBM)
The control panel is located in the operator area on the bottom of the cabinet and is made up of:
1 - Mains switch
2 - Line
3 - Tank thermostat
4 - Heating light
5 - Light heating
6 - Anti-condensation ventilation.
7 - Add/Drain Switch (bain-marie version)
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11.Add/drain water (bain-marie version) (Fig. 5)

- With the mains switch set to ON, the cabinet water tank may be filled.
- Make sure that the water drainage valve (Rif. 4) is closed. Set the add/drain water switch to position
1; the water tank will begin to fill automatically and will stop when the water reaches the floating level
switch (Rif. 3).
- With the add water switch in position 1, the water level is replenished automatically.
- To ensure the cabinet is kept clean, the water must be emptied occasionally from the water tank.
- This is done by setting the add water switch to position O, which turns off the automatic water filling
process, and opening the drainage valve (Rif. 4) until the water tank is completely empty.
- Once empty, set the drainage valve lever to the add water position.

12.Demisting system (Fig. 6 Rif. 6)

- The cabinet is equipped with fans installed beneath the front glass, which prevent the build-up of
condensation on glass surfaces.
- This system should only be used when necessary; with the unit in normal operation, the
demisting system should not be running.

13.Temperature setting and control (Fig. 7)

Turn the tank thermostat knob (par. 11, No. 3) to select the desired temperature.
A setting of 90°C is recommended.
The temperature is controlled using the manual thermometer (Rif. 8) located on the rear of the cabinet near
the control panel and using the thermostat located on the stainless steel frame (Rif. 9).

14.Loading the unit

To refill the unit, you must comply with some important rules:
- Heat the cabinet for at least 2 hours until it reaches an acceptable internal temperature.
- Hot food can be placed inside the cabinet immediately after cooking at a temperature of at
least 65°.
- Hot cases are not designed to heat up or cook food; their purpose is merely to conserve the products
on display.
- Several times a day, check that the internal temperature is at the correct level for food conservation.
For most products, the conservation temperature is 65°C.
- For some foods, this temperature can continue the cooking process; it is therefore advised to keep
only small quantities of food in canteens during slower sale periods.
- Arrange the products in a single layer so that they are in direct contact with the heating surface.
- Liquid products such as gravy and sauces can be kept at a temperature of up to 82°C.
- Gastronorm containers are available upon request, which conform to standard EN 631 and which are
available in different models at depths of 20, 40, 65, 100 mm (Fig. 6 Rif. 7).
- Using a thermometer, check the internal temperature of the products on display.
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