FRIGOGLASS Smart-300 LC Manuel D'utilisation page 10

ENG
3.1 ICM placement instructions
a. After unpacking, check the cabinet for any damage caused during transportation. In the event of
damage, please contact the forwarding company.
b. Always ensure that your merchandiser is installed on a stable surface/floor and is properly
leveled. The cooler must be leveled through proper adjustment of the leveling feet in all
installations. It must be ensured that the cooler does not exhibit any inclination towards its front
side and/or its lateral sides, after adjustment. It must be ensured that the cooler does not exhibit
any inclination towards its front side and/or its lateral sides, after adjustment. The use of a spirit
level is highly advisable to check leveling. Verify that the cooler sits firmly on the leveling feet.
The front cooler wheels (if available) should be able to rotate by hand after cooler installation
and adjustment. There are 2 adjustable feet for all models at the front under the chassis apart
from Smart-1300 which has 3 adjustable feet. The level foot at the middle of the cooler must be
adjusted in such a way that the lower edges of the internal cabin are aligned. The below given
check points must be on the same line.
Take necessary precautions if lifting is needed during installation. Keep unauthorised people away
from the cooler until installation is completed.
c. The merchandiser must stand upright for at least 1 hour after transportation and prior to start-up.
This gives the oil time to run back to the compressor after transit and installation.
d. Allow a minimum gap of 100mm at the back. To make that possible, please turn the back spacer
as shown below.
e. Do not place anything on top of the cooler.
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Do not place the merchandiser:

in direct sunlight or near heat sources (radiators, stoves & other
heating equipment)

outdoors, without protection from rain that prevents water falling
directly on the merchadiser

in climate conditions for which it is not certified

in extreme environmental conditions (i.e. exposure to saline
humidity)
Check points