DRY AGER DX 1000 Посібник користувача - Сторінка 8
Переглянути онлайн або завантажити pdf Посібник користувача для Холодильник DRY AGER DX 1000. DRY AGER DX 1000 14 сторінок.
Також для DRY AGER DX 1000: Інструкція з експлуатації Посібник з експлуатації (17 сторінок)
Друкувати сторінку
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
P1
Room sensor error
Cooling and heating OFF
Defrosting after time. The
Evaporator sen-
display alternately shows
P2
sor fault
the alarm message and the
actual temperature value.
P3
Humidity sensor error Humidity control OFF
High tempera-
HA
Regulation unaffected
ture alarm
Low tempera-
LA
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
dA
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
2
@ 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.
14
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)
15