Contents

ILLUSTRAZIONI
ILLUSTRATIONS
ABBILDUNGEN
ILLUSTRATIONS
ILLUSTRACIONES
1. Introduzione - Scopo del manuale/Campo di applicazione
2. Presentazione - Uso previsto (Fig. 1)
3. Dati Tecnici
4. Norme e certificazioni
5. Identificazione - Dati di targa (Fig. 2)
6. Il Trasporto (Fig. 3)
7. Ricezione e prima pulizia
8. Installazione e condizioni ambientali (Fig. 3)
9. Collegamento elettrico (Fig. 7 - Fig. 10)
10. Lampade riscaldanti (Fig. 3)
11. Accensione
12. Carico/scarico dellacqua (versione bagnomaria) (Fig. 4)
13. Sistema di disappannamento (Fig. 5 Rif. 8)
14. Impostazione e controllo della temperatura (Fig. 6)
15. Il caricamento del mobile
16. Manutenzione e pulizia
17. Smantellamento del mobile
18. Consigli utili
1. Introduction - Purpose of the manual/Field of application
2. Presentation - Intended use (Fig. 1)
3. Technical details
4. Standards and certifications
5. Identification - Nameplate (Fig. 2)
6. Transportation (Fig. 3)
7. Delivery and first cleaning
8. Installation and environmental conditions (Fig. 3)
9. Electric connections (Fig. 7 - Fig. 10)
10. Heating lamps (Fig. 3)
11. Turning on the counter
12. Filling and emptying the water tank (bain-marie version) (Fig. 4)
13. Demisting system (Fig. 5 Rif. 8)
14. Setting and controlling the temperature (Fig. 6)
15. Loading the counter
16. Maintenance and cleaning
17. Dismantling the counter
18. Suggestions
1. Einfhrung - Sinn und Zweck des Handbuchs/Anwendungsbereich
2. Vorstellung - Vorgesehene Verwendung (Fig. 1)
3. Technische Daten
4. Normen und Beurkundungen.
5. Identifizierung - Schildchendaten (Fig. 2)
6. Der Transport (Fig. 3)
7. Empfang und erste Reinigung
8. Installierung und Raumbedingungen (Fig. 3)
9. Stromverbindung (Fig. 7 - Fig. 10)
10. Wrmelampen (Fig. 3)
11. Einschaltung
12. Lade/Entladevorgang (Version Warmwasserbadtisch) (Fig. 4)
13. Antibeschlagsystem (Fig. 5 Rif. 8)
14. Einstellung und Kontrolle der Temperatur (Fig. 6)
15. Beladung des Mbelstcks.
16. Instandhaltung und Reinigung.
17. Demontage des Mbelstcks
18. Ntzliche Hinweise
1. Introduction - But du manuel/Champ dapplication
2. Prsentation - Utilisation prvue (Fig. 1)
3. Donnes techniques
4. Normes et certifications
5. Identification - Donnes de plaque (Fig. 2)
6. Le Transport (Fig. 3)
7. Rception et premier nettoyage
8. Installation et conditions environnementales (Fig. 3)
9. Raccordement lectrique (Fig. 7 - Fig. 10)
10. Lampes chauffantes (Fig. 3)
11. Allumage
12. Chargement/dchargement de leau (version bain-marie) (Fig. 4)
13. Systme de dgivrage (Fig. 5 Rif. 8)
14. Etablissement et contrle de la temprature (Fig. 6)
15. Le chargement du meuble
16. Entretien et nettoyage
17. Dmantlement du meuble
18. Conseils utiles
1. Introduccin - Finalidad del manual/Campo de aplicacin
2. Presentacin - Uso previsto (Fig. 1)
3. Datos tcnicos
4. Normas y certificaciones
5. Identificacin - Datos de placa (Fig. 2)
6. Expedicin (Fig. 3)
7. Recepcin y primera limpieza
8. Instalacin y condiciones ambientales (Fig. 3)
9. Conexin elctrica (Fig. 7 - Fig. 10)
10. Lmparas calefactoras (Fig. 3)
11. Encendido
12. Llenado/Vaciado de agua (versin bao mara) (Fig. 4)
13. Sistema antivaho (Fig. 5 Rif. 8)
14. Seleccin y control de la temperatura (Fig. 6)
15. Llenado del mueble con productos
16. Mantenimiento y limpieza
17. Fin de la vida til del mueble
18. Consejos tiles
1. - /
2. - (Fig. 1)
3.
4.
5. - (Fig. 2)
6. (Fig. 3)
7.
8. (Fig. 3)
9. (Fig. 7 - Fig. 10)
10. (Fig. 3)
11.
12. / ( ) (Fig. 4)
13. (Fig. 5 Rif. 8)
14. (Fig. 6)
15.
16.
17.
18.
Dichiarazione di Conformit
Conformity Declaration
b ereinstimmungserklrung
Dclaration de Conformit
Declaratin de Conformidad

Arneg Aspen 2 VCA TCBM Installation and Use Manual

Arneg Aspen 2 VCA TCBM Heated Counter manual cover

Pages 51

Year 2010

Language(s)

of 51

Arneg Aspen 2 VCA TCBM Heated Counter Specification

The Arneg Aspen 2 VCA TCBM Heated Counter is a sophisticated display unit designed to maintain optimal temperatures for food products while enhancing visibility and accessibility. This heated counter is crafted to meet the demanding requirements of commercial food service environments, offering both functionality and aesthetic appeal. It features a robust, high-quality construction with stainless steel materials, ensuring durability and ease of cleaning. The unit is equipped with advanced heating technology that provides consistent and even heat distribution, keeping food items at safe and appetizing temperatures.

The Aspen 2 VCA TCBM includes a precise temperature control system, allowing operators to adjust settings according to specific food preservation needs. Its innovative design incorporates a curved glass front, which not only enhances product visibility but also adds a touch of elegance to any display setting. The counter's spacious interior can accommodate a variety of food items, making it versatile for different culinary presentations. Integrated LED lighting illuminates the display area, highlighting food products and attracting customer attention.

Energy efficiency is a key feature of this unit, with its design optimized to reduce power consumption while maintaining performance. The heated counter also includes user-friendly controls and easy access for maintenance, ensuring seamless operation in busy commercial settings. The Arneg Aspen 2 VCA TCBM is an ideal choice for businesses looking to combine reliability, efficiency, and style in their food service operations.

Arneg Aspen 2 VCA TCBM Heated Counter F.A.Q.

What are the key features of the Arneg Aspen 2 VCA TCBM Heated Counter?

The Arneg Aspen 2 VCA TCBM Heated Counter is designed with advanced heating technology, adjustable temperature controls, and a sleek modern design suitable for displaying heated food products.

How do I properly clean and maintain the heated counter?

To clean the heated counter, switch off and unplug the unit, allow it to cool, then use a damp cloth with mild detergent. Avoid abrasive materials to prevent damage. Regularly check and clean the vents to ensure proper airflow.

What should I do if the counter is not heating properly?

First, check if the unit is properly plugged in and the power switch is on. Ensure the temperature settings are correct. If the issue persists, inspect the heating elements and consult the user manual or contact a professional technician.

Can I adjust the temperature settings of the heated counter?

Yes, the Arneg Aspen 2 VCA TCBM Heated Counter allows you to adjust the temperature settings to suit different food types. Refer to the user manual for detailed instructions on setting the desired temperature.

How do I troubleshoot the digital display not functioning?

Check if the unit is receiving power and that the display connections are secure. If the display is still not functioning, reset the unit by switching it off and on again. If the problem remains, consult a professional technician.

Is it normal for the counter to make noise while operating?

Some noise may be normal due to the operation of fans and heating elements. However, if the noise is excessive or unusual, it might indicate a mechanical issue that requires inspection by a technician.

How can I improve the energy efficiency of the heated counter?

To improve energy efficiency, ensure the counter is not overloaded, maintain proper ventilation, and keep the unit clean. Regularly servicing the unit will also help maintain optimal efficiency.

What are the recommended safety precautions when using the heated counter?

Always ensure the unit is on a stable surface, do not block ventilation, and avoid using extension cords. Keep flammable materials away and never open the unit while it's hot. Follow all safety instructions in the user manual.

How do I replace a faulty heating element in the counter?

First, disconnect the unit from the power source. Access the heating element by removing the necessary panels, then disconnect and replace the faulty element. Refer to the manual or hire a professional technician for assistance.

What is the best way to display food in the heated counter for optimal temperature maintenance?

Arrange food items evenly, avoiding overcrowding to ensure proper heat circulation. Use appropriate trays and equipment designed for heated displays, and adjust the temperature settings based on the food type.