Commercial salad bar | Restaurant salad table

描述

Restaurant And Hotel Commercial Salad Bar

Features:

1.Ambience temperature: 32°C &65% humidity
2.Bottom mounted compressor unit
3.60 mm insulation thickness
4.35/40 Kg/M3 Ecology friendly insulation material
5.CFC free Cooling gas R134a
6.Interior body AISI 201 2B stainless steel
7.Exterior body AISI 201 180# stainless steel
8.Exchangeable food container design, full GN serial pan capacity
9.Energy saving compressor, digital thermostat and high speed &low noise fan motor
10.Automatic water evaporation system (Hot gas).

Specification:

1.Model No.: ASW23
2.Size (L*W*H)：2300*800*850mm
3.Voltage:220v/50Hz
4.Power:420W
5.Type of cooling ：Ventilated
6.Temperature：0~10℃
7.Refrigerant:R134a
8.Capacity:16 GN1/2
9.Ambient Temp.:32℃
10.Auto defrost:Yes
11.Digital Controller:yes
12.Famous Brand Compressor:yes

Instruction:

This commercial salad bar has been produced be internally or externally in its aesthetics and componability in response to the specific exigencies of our clientele furthermore it has been mechanically and aesthetically checked in every aspect before dispatch. For the correct utilization of equipment: carefully read the instructions, observe all the recommendations contained therein, consign this manual which constitutes an internal part of the essence of the equipment to the end user who is requested to retain it for future consultation. By observing these recommendations, you willguarantee the extended trouble-free operation of the equipment.

Initial cleaning

Before use commercial salad bar,all parts of the cabinet should be cleaned.For the walls and all the internal parts use and antibacterial detergent.For the plastic parts use a moistened cloth.Dry with a soft clean cloth. Use little or no water. Do not use harsh or abrasive solvents or detergents.During cleaning do not approach bare-handed those parts which could cut(evaporator, condenser, etc) and always use protective gloves.

Electrical connection

Check that the supply conforms to the requirements listed on the factory label and that it is provided with a fail-safe protection or automatic circuit breaker with an efficient earth connection. Should there not be an electrical safety feature, have this introduced by a qualified person, by means of a omnipolar switch as indicated in the safety regulations with a minimum clearance of the contacts of 3 mm.Where the cabinet has to beinstalled at some distance from the electrical source, ensure that the connection conforms to the local regulations.Commercial salad bar are provided with anappropriate plug fitted with a neutral and earth: the supply cable must be well stretched(avoid coiling and superimposition). It must not be exposed to the possibility of damage by third parties. It should not be in contact with liquids, water or heat sources, in the event of damage, it must be replaced by qualified personnel.Always avoid the use of reducers or adapters.Restaurant And Hotel Commercial Salad Bar