Victory UR-48-SBS User Manual
Page 11
B.
Thermometer Operation
The thermometer is located so that opening the door for even a brief period of time may cause the
thermometer to indicate danger. The recover rate of the length of time required for the thermometer to
indicate safe temperature is also rapid (usually a few minutes).
C.
Important Operating Facts
Your new model is completely self-defrosting. Frost is automatically removed from concealed coil
finned surfaces at predetermined intervals. All defrost condensate water is directed to a vaporizer pan
and is disposed of automatically, no floor drain is required.
A fan motor circulates cold air throughout the fresh food and freezer storage compartments. This
provides more uniform temperatures and very rapid recovery to proper operating temperatures after door
opening, with its admission of warm room air.
The length of time required to remove the “heat” admitted due to prolonged or frequent door openings
or the “heat” from a product load is dependent upon several factors. One is the amount of heat introduced
into the cabinet due to duration and frequency of door openings; another is the temperature and size of
the load being refrigerated. For example, placing a hot load of dough in a refrigerator will definitely
cause the thermometer display to go into, and remain in, the danger zone for a prolonged period of time.
This is normal and must be expected. However, you should be concerned if the thermometer indicates
danger and the door(s) have NOT been opened or a warm product load has NOT been placed in the
refrigerator. This may indicate a malfunction.
D.
Food Pan Area
This is a “Food Holding” area only and is not approved for food storage. At the close of each work day,
the food pans should be moved to a storage refrigerator. The pan area should be cleaned and left with
empty pans and closed lid(s) . When loaded with +35
°F cold product, the pans will maintain a
temperature of +41
°F or less for up to four (4) hours with the lid(s) open, as required by NSF (National
Sanitation Foundation) in a +86
°F ambient.
*Note: Food products must be 1/2” or more below the top of the pan(s). NSF protocol is for 4” deep
pans.
Continued use of this equipment will allow you to become familiar with its operation and functions.
Section 3-Operation
Section 3-Operation