Barazza 1ABEVG - Table of Contents

2
Summary
1. SAFETY INFORMATION ............................................................................................................................. 4
1.1 Safety informations ........................................................................................................................... 4
2. INSTALLATION ......................................................................................................................................... 11
2.1 Introduction ..................................................................................................................................... 11
2.2 Transportation and handling ........................................................................................................... 12
2.3 Unpacking ........................................................................................................................................ 12
3. INSTALLATION ......................................................................................................................................... 12
3.1 Label data ........................................................................................................................................ 12
3.2 Electrical connection ....................................................................................................................... 13
3.3 Positioning ....................................................................................................................................... 13
3.4 Ambient temperature and air exchange ......................................................................................... 14
3.5 Final checks ...................................................................................................................................... 14
3.6 Safety devices .................................................................................................................................. 14
3.7 Notes for the user .................................................................................................................. 14
3.8 Internal preparatory cleaning .......................................................................................................... 14
3.9 The core probe ................................................................................................................................ 14
3.10 The containers and lids to be used during the cycles...................................................................... 15
3.11 Food arrangement ........................................................................................................................... 15
3.12 Effective chilling and freezing cycles ............................................................................................... 15
3.13 Storage of blast chilled or shock frozen foods ................................................................................ 15
3.14 Programs .......................................................................................................................................... 15
3.15 The display and user interaction ..................................................................................................... 16
3.16 Icons key .......................................................................................................................................... 17
3.17 Turning on and off ........................................................................................................................... 17
3.18 Program selection ............................................................................................................................ 18
3.18.1 End of the program .................................................................................................................. 18
3.18.2 Pre-cooling ............................................................................................................................... 18
3.18.3 Blast chilling ............................................................................................................................. 18
3.18.4 Shock freezing .......................................................................................................................... 19
3.18.5 Cooling ..................................................................................................................................... 20
3.18.6 Beverages ................................................................................................................................ 20
3.18.7 0°C Preservation ...................................................................................................................... 21
3.18.8 Raw fish ................................................................................................................................... 21
3.18.9 Thawing ................................................................................................................................... 22
3.18.10 Ready to serve ..................................................................................................................... 22
3.18.11 Slow cooking ........................................................................................................................ 23
3.18.12 Raising .................................................................................................................................. 23
4. ROUTINE MAINTENANCE ........................................................................................................................ 25
4.1 Basic Safety Rules ............................................................................................................................ 25
4.2 External surface cleaning ................................................................................................................. 25