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Victoria FISH
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DO NOT use hot water on cold glass surfaces; the glass could crack and injure the
operator.
DO NOT use abrasive products and solvents that may alter the surfaces of the
cabinets
DO NOT spray water or detergent directly on the electrical parts of the cabinet.
DO NOT touch the cabinet with wet or damp hands and feet.
DO NOT use the cabinet barefoot
DO NOT use alcohol or similar products to clean the parts in methacyrlate
(Plexiglas).
avoid exerting too much strength during the cleaning operations
avoid the use of chlorine-based detergent products such as bleach, that may
corrode the surfaces
avoid contact with or the steams released from acidic products, alkalines, or
ammonia contained in the pavement detergents that can rust or corrode the
stainless steel.
if you perform internal cleaning with pressurized water jet cleaners (Rif. 10), use
LOW PRESSURE systems (max. 30 bar) with a capacity suitable to remove any
present residue; too high pressures may damage the surfaces.
DO NOT aim the jet directly on the varnished or plasticised surfaces
keep at a minimum distance of 30 cm from the surfaces to be cleaned (Rif. 10).
aiming the jet too near to the dirt can cause damage to the operator and
contaminate parts that are already clean and the environment (Rif. 16).
avoid that fans, overhead lights, electrical wires, and all the electrical devices in
general get wet during the cleaning operations.
The food products can rotten due to microbes and bacteria. Compliance to the hygiene
norms is essential to safeguard the health of the consumer, in addition to compliance to
the cold chain, of which the sales area represents the last ring that can be monitored.
The cleaning operations must include:
1 - WASH (roughing, removal of approximately 97% of the dirt)
1 - DISINFECTION (deterge the surfaces to eliminate pathogenic micro-organisms
that have remained after the wash).
1 - RINSE
1 - DRYING
To facilitate cleaning tasks, you can rotate the top glass panel (Rif. 14) and
remove the glass from the bottom tank, unlocking the steel spring located on
the back of the aluminium handle.(Rif. 15)
Cleaning of the refrigerated cabinets is divided as follows:
19_1.Cleaning of the outer parts (Daily / Weekly)
Weekly clean all the outer parts of the cabinet by using neutral detergents for
domestic use compatible with the surfaces to be cleaned or lukewarm water and
soap, eliminating any detergent residue.
Rinse with clean water and dry with a soft rag.
19_2.Cleaning the internal parts (Monthly)
The purpose of cleaning the internal parts of the cabinet is to destroy the pathogenic
micro-organisms so as to ensure protection of the goods.
Before proceeding with the internal cleaning of a cabinet, you must:
Completely empty it out of any goods it contains;
Remove all the removable parts, such as display dishes, grid trays, etc.
Wash with lukewarm water (>40°C)
Disinfect with a detergent that contains an antibacterial;
Accurately dry with a soft cloth;
Carefully clean the bottom tank, the drip, and the grid that protects the water drain,
eliminating all foreign bodies that have fallen through the suction grid lifting, if
necessary, the sheet of the fans.
If there are ice formations, request the intervention of a Qualified Refrigeration
Technician.
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05060125 01 17/11/2021
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