coldline CPT-44 Panduan Pengguna - Halaman 6

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Halaman Cetak
CAUTION-Risk of fire or explosion due to puncture of refrigerant tubing; follow hand
ling instructions carefully. Flammable refrigerant used.
CAUTION-Keep clear of obstruction all ventilation openings in the appliance
enclosure or in the structure for building-in.
CAUTION-servicing shall be done by factory authorized service personnel, so as to
minimize the risk of possible ignition due to incorrect parts or improper service

REGULAR MAINTENANCE

CLEANING THE CONDENSER COIL

1.
For efficient operation, it is important that the condenser surface be kept free of
dust, dirt, and lint.
2.
We recommend cleaning the condenser coil and fins at least once per month.
3.
Clean with a commercial condenser coil cleaner, available from any kitchen
equipment retailer. Brush the condenser fins from top to bottom, not side to side.
4.
After cleaning, straighten any bent condenser fins with a fin comb.

CLEANING THE FAN BLADES AND MOTOR

If necessary, clean the fan blades and motor with a soft cloth. If it is necessary to
wash the fan blades, cover the fan motor to prevent moisture damage.
CLEANING THE INTERIOR OF UNIT
1.
When cleaning the cabinet interior, use a solvent of warm water and mild soap.
2.
Do not use steel wool, caustic soap, abrasive cleaners, or bleach that may
damage the stainless steel surface.
3.
Wash door gaskets on a regular basis, preferably weekly. Simply remove door
gasket from the frame of the door, soak in warm water and soap for thirty (30)
minutes, dry with soft cloth, and replace.
4.
Check door gaskets for proper seal after they are replaced.
5.
Periodically remove the shelves and pilasters from the unit and clean them with
mild soap and warm water. To remove the pilasters, first remove the shelves and
shelf brackets. Then, simply lift the pilaster up and out.
Disconnect power cord before cleaning any parts of the unit.
WARNING
USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
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