DRY AGER DX 500 Посібник користувача - Сторінка 5

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Setting up the unit

• Do not set up the unit in an area of direct sunlight, next to a stove,

heater or similar.

• The floor at the set-up location should be horizontal and even.

Compensate for unevenness using the adjustable feet.

• Do not cover ventilation openings

or ventilation grilles.

• According to the EN 378 standard, the instal-

lation room of the unit must have a volume

of 1 m

per 8 g of refrigerant charge R600a, so

that in the event of a leakage of the refriger-

ant circuit, no ignitable gas-air mixture can

develop in the installation room of the unit.

The refrigerant quantity is indicated on the

type plate inside the unit (page 14).

• Always install the unit directly against the

wall or install it professionally.

• Remove the orange transport lock.

• Install door handle

1. Screw the door handle tight.

2. Push on the pressure plates until

they engage.

• The floor on which the unit is placed

should be horizontal and level.

Compensate for uneven floors with

the adjustable feet.

Preparing the unit

1. Clean the unit and accessories

See section Cleaning, page 13.

2. Insert the hangers

Hangers

3. Insert grid- and bottom shelf

Grid shelf

Bottom shelf

Loading the unit with food

Important note: In order to obtain an optimum end product, it is

necessary not to overload the unit and to ensure sufficient space

between the products. For example, for sausage production in the

DX 500 Premium S, the optimum quantity for loading is 4 kg.

1. Food selection

IMPORTANT

Only use food with a maintained cold chain, that has

been handled under perfectly hygienic conditions.

Notes for suitable meat:

• If possible, use fresh meat on the bone no later than 5 days after

slaughter or max. 2 weeks vacuum matured meat (remove foil for

dry aging).

• Use half saddle or individual cuts (at least 2 kg).

• Use meat with a sufficiently thick protective layer of fat to minimize

weight loss during dry aging.

• Recommendation for Dry Aged beef: half saddle from a heifer with

good fat layer and marbling.

3. Loading the unit

IMPORTANT

Defrost frozen goods before placing them in the unit.

Wear clean protective clothing (gloves etc) (when

handling food).

For optimum Dry Aging, air circulation around the

food is required: avoid mutual contact of food and its

contact with the inner container.

• The humidity control only works properly when the unit is loaded

with food.

Option 1: Store food hanging

Example meat

Option 2: Store food horizontally

Example meat

back

front

4. Considering maturing time

Many SmartAging® programs specify a aging period. For other

programs as well as in Standard Mode, the following times can be

considered as a rough guide:

Fresh beef

~ 21-28 days

Fresh pork

~ 14-21 days

Vacuum packed meat

up to 14-18 days

Remove foil before Dry Aging

During operation

IMPORTANT

It must be ensured that the power supply is not

interrupted for long periods of time, in order to

maintain the desired microclimate in the unit.

In the event of a power failure that occurs during

an aging program, the program progress of the

selected program remains saved.

Clean the unit regularly (see section Cleaning,

page 13).

Check the food regularly. If mold is present, an un-

usual odor(e.g. pungent, putrid) or any other possi-

ble contamination is detected, dispose of the food

in accordance with local rules and regulations.

Clean the unit thoroughly, according to the section

Cleaning (page 13).

Switching off the unit

After completion of the aging process, before cleaning the unit or for

other reasons, the unit can be switched off as follows:

Press and hold button

until "oFF" is displayed and

led 4 lights up. The unit is now in standby mode with the

compressor switched off.

If the unit is not to be used for a longer period of time, switch it off

and disconnect the power plug or trigger the fuse or unscrew it. Clean

the unit and leave the door open to avoid odors building up.