Cooling Equipment

  • Place the equipment in a cool, ventilated place and away from possible sources of heat (cooker, oven and sunlight);
  • Set the temperature to 5 °C for refrigeration and -18 °C for freezing;
  • You'll achieve energy savings of around 30 %;
  • Defrost the equipment before the ice layer reaches a thickness of 3 mm;
  • Periodically check the condition of the rubber seals;
  • In case of prolonged absence, the equipment must be emptied and turned off;
  • Defrost the food by transferring it from the freezer to the refrigerator and let hot food cool before placing it inside the equipment;
  • Do not overfill the refrigerator so air can circulate freely between foods;
  • Do not place the equipment too close to the wall and periodically clean the heat condenser coils.