Frigomat CHEF 30 LCD - Page 98

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ENGLISH
The following carries the structure of Step 1 in detail. The subsequent Steps are the same.
STEP 1 (first LCD screen)
Bain-
marie fluid
temperature
Temperature limit of the bain-marie fluid (glycol) to be reached in
the step in progress
(MIN. 91° – MAX. 120°).
Tank
Temperature
Temperature limit of the product to be reached in the step
(MIN. 0° – MAX. 115°).
Step Duration
Stand-by time during which the temperature of the product in the
tank is maintained constant (MIN. 0” – MAX. infinite).
CONTROL
MODE
HOT
The temperature limit is reached and maintained only with the
intervention of the heat element.
COLD
The temperature limit is reached and maintained only with the
intervention of the compressor.
AUTO
The temperature limit is reached and maintained using both the
compressor and the heat element and exploiting the control
logics to reduce temperature drift.
BUZZER
OFF
The OFF position disables the buzzer in the Step in progress.
ON
The ON position enables the buzzer in the Step in progress.
STEP 1 (second LCD screen)
BEATER
ON V..
Enables the beater during the Step in progress.
OFF
Disables the beater during the Step in progress.
CYC V
Enables the beater in cyclical
mode.
TIME
ON
Time during which
the beater operates.
TIME
OFF
Time during which
the beater is off.
CYC
WITH V
Enables the beater in
conditioned cyclical mode.
(mixing is activated during the
“TIME ON” and during interventions
of the heat element or of the
compressor)
TIME
ON
Time during which
the beater operates.
TIME
OFF
Time during which
the beater is off.
FOLLOWING STEP Accesses the following STEP
OK Ends the recipe and accesses the saving screen.