- ページ 8

業務用食品機器 DRY AGER DX 1000のPDF ユーザーマニュアルをオンラインで閲覧またはダウンロードできます。DRY AGER DX 1000 14 ページ。
DRY AGER DX 1000 にも：取扱説明書 (17 ページ)

ページを印刷する

Alarm messages

The alarm messages in the table below are shown on the controller

display. These are accompanied by an audible alarm that can be ac-

knowledged and turned off by pressing any button on the controller.

Reporting Cause

Outputs

Room sensor error

Cooling and heating OFF

Defrosting after time. The

Evaporator sen-

display alternately shows

sor fault

the alarm message and the

actual temperature value.

Humidity sensor error Humidity control OFF

High tempera-

Regulation unaffected

ture alarm

Low tempera-

Regulation unaffected

ture alarm

HHA

Humidity HIGH alarm

Regulation unaffected

LHA

Humidity LOW alarm

Regulation unaffected

» Measure

Contact customer service (see Customer service, page 14).

Reporting Cause

Outputs

Door alarm: Door

Regulation unaffected

open for a long time

» Measure

The message disappears as soon as the door is closed.

Reporting Cause

Outputs

UVC lamp service

UCC

Regulation unaffected

life reached

» Measure

see section UVC and activated carbon filter (page 14).

Maintenance

UVC and activated carbon filter

UV lamp

Type: HNS 5W 2G7 DX, power: 5W, voltage: 24V

radiant power > 0.16 W/m

@ 1m

The UVC lamp and the activated carbon filter must be replaced annu-

ally or as soon as the unit shows the warning message "UCC" on the

display.

Be sure to follow these maintenance guidelines. If the strength of the

UVC light is insufficient, it means that the unit is not working properly.

» Measure

Only order the original DRY AGER® UVC-replacement bulb (item

DX0101) and the active carbon filter (item no. DX0110) and change

both parts according to the information on the instructions supplied.

Customer service

When contacting customer service, provide the type designation

the service number

, the service index

and the serial number

on the type plate.

The position of the type plate can be seen in the chapter Unit de-

scription (page 6).

Information about the unit

Enter the following information during the installation of the unit:

Type designation:

______________________________

Service number :

______________________________

Service index :

______________________________

Series number :

______________________________

Purchase date:

______________________________

Dealer:

______________________________

Disclaimer

The manufacturer assumes no liability for damage to the

refrigerated goods, even if the unit is defective within the warranty

period. The manufacturer also excludes liability for personal injury

caused by improperly stored goods that are subsequently placed on

the market.

SmartAging® Program selection

The following questions must be answered in order to select the appropriate program in the program guide

on pages 16-18. Special programs are excluded.

1. Which product should be aged?

Meat

Fish

Sausage

Wine

2. Questions about meat aging

2.1. Which part should be aged and with or without bones?

2.2. What marbling grade is there?

Determine the marbling grade using the graphics shown.

Marbling grade 1 (MG1)

3. How intense should the taste experience be?

Thanks to the DX TasteReg® select the desired flavor intensity using the following table.

Product

Intensity

Beef

Basic

Intense

Intense +

Pork

Basic

Intense

Intense +

Game

Basic

Intense

Lamb/

Basic

Kid Goat

Intense

Poultry

Basic

Fish

Basic

4. Select the appropriate SmartAging® program

Using the aging table on pages 16-18, select the appropriate program and start it on the device (see 6.2. Start SmartAging®, page 12).

Ham

Cheese

Poultry

Marbling grade 2 (MG2)

Taste

Fresh, meaty, slightly nutty, sweet

Nut butter, marzipan, graceful, harmonious, matured, well-rounded

Racy, rooty, blue mold, aromatic, creamy, truffle notes, musky, intense

Fresh, meaty, voluminous

Well-balanced, harmonious, nutty, supple

Noble mold, velvety, structured, matured, full-bodied

Fine, melting, characteristic, earthy, mossy

Chestnut, forest floor, aromatic, almond, autumn

Aromatic, smooth, Mediterranean, elegantly structured

Characteristic, bitter, terse, herbal, Mediterranean

Summery, honey, velvety, buttery, floral

Well-textured, authentic, well-rounded, pronounced, sophisticated

Questions when making sausage or

ham? The Dry Aging Bible includes

detailed instructions and workshops

on how to make sausages and hams,

for example, or how to prepare fish

before it goes into the unit.

Marbling grade 3 (MG3)