Diamond Zoim HL15/A1 Quick Start Manual - Page 5
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10) FIRST CAREFUL CLEANING
IMPORTANT – DURING THE WHOLE CLEANING
OPERATION USE WORKING GLOVES OF CLASS II TO
PROTECT YOUR HANDS ALL THE TIME
Before switching on the unit, take away the protective film that covers some
external and internal parts of the cabinet (for example the display surface,
front Plexiglas strips, etc.). Clean the equipment thoroughly, both inside
and outside, including the door gaskets if present, using warm water and a
solution of bicarbonate of soda (1 tea spoon every 2 liters) or white vinegar.
Carefully dry the unit with a soft cloth. Never use detergent products, metal
pads or abrasive substances that could damage the aesthetic appearance of
the equipment. Never use sharp objects; any damage resulting from the use of
these objects will not be covered by warranty. Never wash the cabinet with
water jets.
Once the cleaning is finished, switch the unit on through the ON/OFF switch
and wait until the cabinet reaches the proper temperature for the products
that have to be displayed. It will take approx. 3 hours for the cabinet to reach
the proper temperature. The products to be displayed will have to be already
cold according to the cabinet temperature.
11) LOADING INDICATIONS
This equipment is proper for the preservation of foodstuffs if the following
rules are respected:
a) place the foodstuffs on the display area in such a way as to never exceed
the loading line, so that the correct air circulation is not prevented (fig. L);
b) place the products in a regular way, without leaving empty spaces;
c) make a correct rotation of the foodstuffs, taking away first the products
that have been staying inside the cabinet for longer time. Avoid the display of
fresh meat for a longer time than 4 hours.
12) CONTROL DEVICES (Fig. M)
a – On/Off switch
b – Lighting
c – Switch for the anti-mist resistance (optional)
d – Electronic thermostat
13) EL ECTRONIC THERMOSTAT
TEMPERATURE MODIFICATION
The thermostat is already set at the factory. In case the temperature is altered,
the manufacturer will not take any responsibility. Any modification will have to
be made by qualified people.
Press for 5 seconds to display the selected parameter value; press
•
to reach the required temperature;
Press
to confirm.
•
14) TEMPERATURE
The thermostat regulates the temperature into the equipment and the
working temperature is already preset at the factory.
A lower performance must be expected from the refrigerated unit when:
- the equipment is set on the lowest temperature
- the equipment is positioned in an ambient with higher temperature or
relative humidity than above indicated
- the amount of displayed goods exceeds the maximum recommended and
the proper air circulation is prevented.
In those cases the goods are kept at higher temperatures, the refrigerating
unit has to run non-stop and ice may form on the evaporator. It is necessary
therefore to turn the equipment off to allow the complete melting of the
ice. During this phase do not use any kind of sharp object to make the melting
of the ice quicker, because you could cause big damages to the equipment.
Once the ice is completely melted, switch the equipment on through the ON/
OFF switch (as indicated in paragraph 10).
15) DEFROSTING
The defrosting takes place automatically during the running of the unit. The
defrosting cycles are 6 a day and last for about 25' each. During the defrosting
phase the temperature of the unit could be altered, but when this cycle is
over, in a short time the working temperature will return to normal.
The water from defrost is collected in a removable drip tray which should
be emptied when necessary, except for the counters equipped with electric
evaporation (available as optional upon request).
16) PERIODICAL MAINTENANCE AND CLEANING
We suggest to carry out regularly a thorough cleaning of the counter for
the good working, the good preservation of the food and the aesthetics
preservation of the equipment. The periodical cleaning has to be made by
qualified people, who should know the procedure described in this paragraph.
Attention! Before starting any cleaning operation it is necessary
to turn off the equipment by the on/off red switch and to unplug
or disconnect the equipment by the general power security switch of your
shop.
IMPORTANT – DURING THE WHOLE CLEANING
OPERATION USE WORKING GLOVES OF CLASS II TO
PROTECT YOUR HANDS ALL THE TIME.
Remove all goods from the refrigerated unit and keep them in a fridge or in a
refrigerated ambient suitable for their preservation.
Carefully and thoroughly clean the display surface, the glasses, the aluminium
profiles, the door gaskets with specific cleaners for any surface. Never use
abrasive substances, metal pads or other stuff which can damage the unit
(fig. N).
After every cleaning operation it is necessary to rinse with warm water and
dry the unit with a soft cloth.
Clean the condenser, after having removed the cover grid (fig. O), with a dry
paint brush (do not use iron brushes - fig. N) or a vacuum cleaner, removing
all dust and possible deposits on the fins. Pay attention not to bend or damage
the fins, the tubes or the blades of the fans. Never neglect this operation, as it is
basic for the good working of the unit and to avoid possible breakings. When
you have finished this operation, fit the cover grid in its original position.
When the cleaning operation is over, make sure that everything is clean and
dry before connecting the equipment to the power supply again. When the
unit reaches the correct working temperature, it is possible to reload it. In
case of long absences (i.e. holidays etc.) the unit has to be unplugged, emptied
completely, cleaned and dried. Make sure to leave the doors open to prevent
bad smells.
A correct maintenance of the equipment can considerably prolong its life.
17) TECHNICAL ASSISTANCE (servicing)
If the equipment does not run properly or does not work at all, in your own
interest before calling for servicing, we suggest to check the following points.
or
1) if the plug is well inserted in the socket;
2) if the power reaches the socket to which the equipment is connected;
3) if the thermostat is set as recommended;
4) if the network voltage is the same as requested for the unit (+-6%);
5) if the evaporator is covered with ice (in this case proceed as indicated at
paragraph 14);
6) if the condenser is clean (paragraph 16);
7) if there are air draughts, if the cabinet is installed in the correct position (see
paragraph 7) and if the ambient temperature is as indicated (see paragraph
6).
18) REPLACEMENT OF LAMPS (neon tube)
The replacement and the substitution of lamps must be made by qualified
technician and when the unit is disconnected from the power net.
Before replacing the lamp disconnect the equipment by the general power
supply. During the whole replacement operation use proper working gloves.
19) EMERGENCY SITUATIONS
Devices to be used in case of fire: powder-extinguishers or liquid-extinguishers
complying with the current legislation.
IN CASE OF REQUEST FOR SERVICE, CONTROL
AND/OR REPLACEMENTS YOU WILL HAVE TO
CONTACT THE SUPPLIER WHERE THE CABINET
WAS BOUGHT.