Loading The Counter; Rear Closure (Fig. 15); Maintenance And Cleaning - Arneg Venezia 2 TCBM Guía De Instalación Y Manejo

19. Loading the counter

• Heat the counter for at least 2 hours
• Introduce foods immediately after cooking
• Arrange the food in direct contact with the heating surface
• Check with internal temperature of food regularly
The food must have a minimum temperature of 65°C
Check several times a day that this temperature is maintained
Some food will continue to cook and during periods of low sales, store small amounts of
food.
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Upon request, Gastronorm trays (EN 361) are available in a variety of depths of 20, 40, 65,
and 100 mm Fig. 14.
Sauces can be maintained up to 82°C

20. Rear closure (Fig. 15)

To prevent unnecessary heat loss and ensure the hygiene of the foodstuff on display, rear sliding
closures are available as optionals.
Mount the closures
Step
1 insert the first cover on the most inner part of the upper guide
2 rest the lower part on the most inner part of the lower guide
3 insert the second cover on the most outer part of the upper guide
4 rest the lower part on the outer part of the lower guide
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21. Maintenance and cleaning

DANGER! Live parts. Electrocution.
REMOVE THE ELECTRIC POWER SUPPLY BEFORE ANY OPERATION!
DO NOT wet, spray water or clean the electrical parts of the cabinet directly (fans, inte-
rior lighting, electrical cables etc.)
DO NOT touch the counter with wet or damp hands or feet
CAUTION! Hot surfaces. Injuries, burning. Glass breakage.
Wait for the glass parts to reach room temperature.
DO NOT use cold water on hot glass surfaces Fig. 18.
Protect hands with work gloves
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The products will deteriorate due to germs and bacteria.
Observe hygiene regulations to ensure the health of the consumer.
The cleaning operations must include:
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Venezia 2 TCBM-TCPW
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