Defrosting And Water Drainage (Rif. 18) - Arneg Victoria FISH Manuel D'installation Et De Service

Victoria FISH
English
avoiding that they make contact with the ice or cold water, which would cause them
to die.
Allow oysters and other live crustaceans to breathe.
Skinned, shelled or scaled fish must not make contact with the ice or with
unwashed decorative elements. If the ice melts, it can release soluble flavours that
would pollute the water.
Fillet must be arranged on sheets of paper, on plastic bags or in a metal tray and
embedded in the ice.
The fillet layers must be thin, so that no part of the fillet is more than 40 mm from
the ice, in order to ensure their proper cooling.
If you use the trays, they must be sunken into the ice all the way to the brim.
If the fish has no entrails or has its head, arrange it with the tail higher up than the
head, to facilitate dripping from the hollow area. Residual humidity in the hollow in
fact, favours rapid bacterial proliferation and accelerates the deterioration process.
Rinse the fish under cold water before displaying it.
Continuously replace sold merchandise with fresh one.
Only display the quantity of fish necessary to set-up cabinet display.
Fish is a bad conductor of heat; therefore, do not stack it in overly large piles to
avoid poor cooling.
To keep the fish fresh, use abundant ice, also between layers.
Do not punch the price tags directly into the fish, as this will cause bacterial
proliferation.
Frequently spraying the fish with iced water will contribute to make it look more
fresh. The microscopic ice crystals that cover the fish have a cleansing action that
preserves the fish and makes it last longer (NEVER ON FILLETS).
Never allow a product to drip, transpire, or to purge out on another.
15_2.Ice bed, ideal choice of quantity of ice
hot air
cold air
=
Quantity of ice
c
max 2 dm
=
K
1,8
3 Specific volume of super-granular ice*
1= dm /kg
K
2,1
2= dm 3 /kg Specific volume of under-cooled ice flakes*
The refrigerated cabinet is meant to preserve the temperature of the product
displayed and not to lower it. The food products must be introduced into the
cabinet only if already cooled down to their respective preservation
temperatures.
DO NOT introduce products that have been heated.
DO NOT obstruct the refrigerated air entry (ice, merchandise, price
labels, price holders, etc.)
First use up the goods that have been stored in the unit the longest before
adding new arrivals (food stock rotation);

16.Defrosting and water drainage (Rif. 18)

The line of refrigerated cabinets Victoria FISH feature a simple stop defrosting system.
30
a
C
(a b c)
x x
+ 10%
K
(1-2)
Calculation example:
b
dimensions
c
a = 7,85 dm, b = 12,5 dm, c = 2 dm
K=2,1 dm
a x b x c = 196,25 dm
196,25 dm
reload
215,87 dm
102,79 kg
*
3 /kg
3
3
+ 10% = 215,87 dm
3 3
/ 2,1 dm /kg = 102,79 kg
103 kg
Scotsman data
05060125 01 17/11/2021
3