Cleaning And Maintenance; Recommendations For Cleaning And Maintenance; Routine Maintenance - Diamond DBT102/L Manual De Instrucciones

while if it has been shock frozen it must be
preserved at a constant temperature of -20°C.

The chiller should be used for storage for
short periods only.
!
To prevent bacterial contamination or
contamination of any other biological nature,
the needle probe must be disinfected after
use.
!
To extract the product that has undergone
GB
blast chilling or shock freezing, always wear
gloves to protect the hands, as "burns" may occur
from the cold.

Blast chilling Cycle
With this operating modality the chiller keeps the
temperature of the refrigerating compartment
close to zero during the entire chilling process in
order to ensure a gradual drop in the temperature
of the product to +3°C. In this way, ice crystals do
not form on the surface of the product. This blast
chilling method should be used preferably for
products that are not packed and whose
physical/organoleptic characteristics could be
damaged by the formation of superficial ice (e.g.
fish).
6.

CLEANING AND MAINTENANCE

6.1.

Recommendations for Cleaning and Maintenance

!
Activate all envisioned safety devices before
carrying out any maintenance interventions. In
6.2.

Routine Maintenance

Routine maintenance consists of daily cleaning of
all the parts which can come into contact with
foodstuffs and the periodic maintenance of the
burners, nozzles and draining pipes.
Correct maintenance allows the user to maximise
performance
constantly maintain safety requirements.
Do not spray the appliance with direct jets of
water or using high pressure appliances.
Do not use iron wool, brushes or scrapers to clean
the stainless steel as ferrous particles could be
deposited which, on oxidising, could lead to rust.
To remove hardened residues, use wooden or
plastic spatulas or abrasive rubber pads.
ENGLISH
levels and operating

Shock freezing Cycle
With this blast chilling modality the blast chiller
maintains the temperature at a negative value
below -18°C which is the end temperature of
shock freezing. For shock freezing to be
successful and fast, food should be in small
pieces, especially if it has a high fat content. The
largest pieces should be placed in central trays. If
it takes longer than standard time to shock freeze
and the sizes cannot be reduced, decrease the
quantity and precool the chiller compartment by
starting an empty shock freezing cycle before
shock freezing the product.
particular, deactivate the electrical power supply
using the automatic isolating switch.
During long periods of inactivity, spread a
protective layer on all stainless steel surfaces by
wiping them with a cloth soaked in Vaseline oil
and airing the rooms periodically.
!
life and
Do not use products which contain
substances which are harmful and dangerous for
personal health (solvents, petrol etc.).
At the end of the day it is advisable to clean:
 the cooling compartment;
 the tray supports;
 the appliance.
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