Technical Information
Gastronorm Containers
Gastronorm is a measurement system used worldwide in catering and food processing. The use of standardised sizes makes it possible to exchange food pans. The basic size of the Gastronorm (GN) 1/1 is 530mm x 325mm (20.9"x12.8"). Gastronorm items are available in different depths (20mm, 40mm, 65mm, 100mm, 150mm and 200mm) and a range of other sizes, all interchangeable with each other — for example an oven or bain-marie well based on a 1/1GN capacity can accommodate different combinations such as three 1/3 GN or two 1/2 GN.
Module Dimensions in mm (outside flange)
| Size | Dimensions (mm) | Description |
|---|
| 2/1 GN | 530 x 650 | Double size |
| 1/1 GN | 530 x 325 | Full size |
| 2/3 GN | 354 x 325 | Two thirds size |
| 1/2 GN | 265 x 325 | Half size |
| 1/3 GN | 176 x 325 | Third size |
| 1/4 GN | 265 x 162 | Quarter size |
| 1/6 GN | 176 x 162 | Sixth size |
| 1/9 GN | 176 x 108 | Ninth size |
EN Tray
A European standard tray. EN 1/1 corresponds to 530mm x 370mm (20.9"x14.6"). EN 1/2 corresponds to 370mm x 265mm (14.6"x10.4").
VESKA Tray
VESKA standard are items used for distributing food in hospitals, principally in Switzerland; VESKA corresponds to 530mm x 375mm.
Grundy Tins
Grundy baking trays are a traditional heavy duty aluminium pan type with optional lids used in many schools’ kitchens. Grundy corresponds to 409mm x 267mm, and a half size 206mm x 267mm.
Bakers Trays/Sheets (French patisserie pastry trays)
Traditional standard baking trays:
- 650mm x 450mm (26"x18"): full size.
- 550mm x 400mm (22"x16"): three quarter size.
- 330mm x 450mm (13"x18"): half size.
HACCP (Hazard Analysis Critical Control Point)
HACCP is a preventive system that is designed to ensure the safety of foods and consumers:
- Looking closely at what could go wrong and what risks there are to food safety.
- Identifying any critical control points ensuring risks are removed or reduced to safe levels.
- Deciding what action you need to take if something goes wrong.
- Making sure that your procedures are being followed and are working.
- Keeping records to show your procedures are working.
It is important to have food safety management procedures that are appropriate for your business.
Colour Chart — Standard
| Colour | RAL Code | BS Code |
|---|
| Stainless Steel | N/A | N/A |
| Black | 9005 | 00E53 |
| Merlin Grey | 1804005 | 18B25 |
| Goosewing Grey | 7038 | 10A05 |
| Wedgewood Blue | 2205015 | 18C37 |
| Regatta Blue | 2604040 | 18E53 |
| Ocean Blue | 5001 | 18C39 |
| Forest Green | 6002 | N/A |
| Aztec Yellow | N/A | 10E55 |
Colour Chart — Optional (*subject to additional charge)
| Colour | RAL Code | BS Code |
|---|
| White | 9003 | 00E55 |
| Buttermilk | 1015 | 10C31 |
| Bamboo | N/A | 08C35 |
| Terracotta | 8004 | 04C39 |
| Vandyke Brown | 8014 | 08B29 |
| Poppy Red | 2002 | 04E53 |
| Mahogany* | N/A | N/A |
| Academy Maple* | N/A | N/A |
| Lampre Beech* | N/A | N/A |
Cleaning and Care of Stainless Steel
Stainless steel of all grades can stain and discolour due to surface deposits. Contrary to the name, stainless steel is not maintenance free and the surface must be kept clean to avoid contamination and the formation of surface deposits. To maximise corrosion resistance the surface must be regularly cleaned and dried.
Daily Cleaning
Wash down the surface regularly using a warm damp cloth and soap or a mild detergent. Rinse the surface with clean water and dry with a soft cloth to prevent water marks.
Removing Persistent Marks
Soap powders (non-abrasive) or cleaning powders can be used to help remove stubborn deposits. Oil, grease and finger marks can be removed with a soap and water solution. Glass cleaner is very effective on bright mirror polished type stainless steel.
Prevent Surface Scratches
Do not use wire wool scouring pads, wire brushes, scrapers or any abrasive cleaning materials as these will leave marks and scratches on the surface. Always clean and wipe in straight strokes following the grain of the metal.
Avoid Surface Contamination
Never leave wet cloths on the surface, always wipe dry — dish wash liquids and cutlery cleaners contain chlorides that if left on the surface may cause pit marks and corrosion. Minute particles of iron or rust from other sources can form and contaminate the metal especially during installation; atmospheric conditions can also cause corrosion, such as salt deposits in marine situations or acid solutions used during building work.
Do not use solvents, bleach, caustic cleaners or biological powders.
Technical and Installation: Essential Requirements
Please note — it is the responsibility of the purchaser to
- Ensure compliance with the technical and installation requirements provided below. If in any doubt or if further guidance is required, please contact Tel: 1300 653 330 or email: sales@versigen.com.au
- Check that orders placed relate to official information provided by Versigen for sign off, and highlight any inaccuracies immediately to sales@versigen.com.au
Any changes to specification may lead to extra charges and possible delay of delivery. Versigen will not accept any responsibility for any models purchased and/or operated without the conditions listed below or stated within the operating manual. Failure to do so may result in invalidating warranty and incurring a service charge.
1 Refrigerated models
- Refrigerated units (R452A/R290) are designed to comply with operating requirements of EN23953, providing M1 standard performance in a Class 3 climate, maintaining the core product temperature of pre-chilled food below 5°C in ambient conditions not exceeding 25°C and 60% relative humidity.
- To obtain maximum performance and efficiency it is the responsibility of the site to comply with the relevant user operating and maintenance manual prior to use. It is essential that sufficient defrost times are allowed and condenser coils are subject to regular inspection and cleaning — this will be site dependent.
- Adequate fresh air intake for the appliance condenser must be provided.
- It is essential that ‘condenser exit air’ does not re-enter the appliance.
- Refrigerated display units have an automatic defrost; the display units can be switched off but the mains plug should be left with power on to allow condensate evaporation after hours.
- Most refrigerated multi-deck units are not designed for GN 1/1 pans. Recommended a 10mm minimum gap for air flow between fridge products.
Warning: Do not install, position or operate when
- Room ambient temperature exceeds a maximum of 25°C.
- Relative humidity exceeds 60%.
- Air movement / draughts may cause air movement greater than 0.2 m/s — avoid positioning near air conditioning vents, windows or door entrances/exits.
- Near solar radiated sources such as direct sunlight, room heaters, warm lighting etc.
- The appliance has been overloaded with product and insufficient air gaps have been left for circulation/re-circulation.
2 Electrical requirements
- All electrical units are configured to suit a single phase supply operation unless specified or requested prior to the order.
- H07RN-F cable type fitted as standard.
- It is the purchaser’s responsibility to outline any particular site requirements such as electrical supply and phase requirements, cable type, length and control requirements prior to order.
- All model units 3.0kW or less come factory fitted with 2 metre supply cable(s).
- Units above 3.0kW must be hardwired or fitted with the appropriate plug and specified at time of order.
- Electrical diversity is not applicable; as a non-domestic installation, provision must be included for all appliances, socket-outlets etc, to operate simultaneously at full power.
Warning
- Multiple units must not be connected to a double 10amp power socket — each unit should be connected to a separate 10amp power socket.
- Any Versigen appliances fitted with 2 plugs must also be connected to two separate power sockets. Do not connect two plugs to a double socket.
- It is the client’s responsibility to check that all sockets to be used are in good working order and not old or worn. Where possible please avoid using double sockets.
3 Models, images and accessories
- Some models shown may be for illustration purposes only.
- It is the purchaser’s responsibility to check prior to placing an order what is included within the price.
- Gantries, tray slides, containers, shelves and mains cables are optional accessories unless specified accordingly.
4 Recommended work top — maximum load weight (kg)
- 4.1 Plain Top Cupboards — Standard plain top cupboards and tables can accommodate a maximum of 75kg displaced evenly over an area of 650mm x 650mm.
- 4.2 Dimensions — all dimensions shown are nominal. Please take into account access requirements for models and make an allowance for extraneous parts fitted to units such as handles.
5 Temperatures of parts
- Some models may become warm in areas as a by-product of their operation.
- Prior to order, it is the purchaser’s responsibility to highlight any particular site needs that require special design considerations.
6 Neo Ceram Hotplates
- Neo Ceram Hotplates provide an easy to clean and hygienic display surface for food presentation in various types of tableware. Dishes should be flat bottomed with no ridges for best heat transfer; care should be taken when using heavy ceramic or cast iron type food chargers.
7 Tray Slides and Tray Rails
- Tray slides and tray rails have a maximum load capacity of 90kg per two brackets. This is the maximum limit when fitted to a solid structure. Consideration should be taken not to overload the tray slide on mobile or single item units as, depending on stability, these could topple over.
8 Carving Pads
- Carving pads are designed to be used on Neo-Ceram hot plates and drop-in fan assisted bain-marie units only.
9 Drop-in requirements
- Details of cut-out dimensions to take drop-in units and the ventilation system can be found in our Drop-in users manual and spec sheets.
- For all our drop-in models, height = from work surface to the top of gantry. Check dimensions in the brochure and operational manual.
10 Hot hold and display models
- Hot display units, bain-maries and hot tops are designed to hold pre-heated food products at regulated temperatures in an ambient room temperature above 16°C.
- Consideration should be made when siting to avoid positioning close to air conditioning vents, windows and doors where cold draughts may be present (food temperature and quality might be affected).
11 Installation excluded unless otherwise stated
- Deliveries are made to a loading dock or kerbside.
- Delivery may be made by a truck requiring a forklift to unload at the delivery site.
- Delivery may be made by a truck fitted with a hydraulic lift, enabling the goods to be placed on a suitable flat area.
- Please ensure that any issues regarding access are discussed with Versigen prior to the goods being dispatched from our warehouse.
12 Delivery statement
- Prices are exclusive of delivery charge, unless stated otherwise.
13 After sales service
- Versigen offers a comprehensive Nationwide After Sales Service.
- Call 1300 653 330 or email service@versigen.com.au for service.
If in doubt please call +61 1300 653 330 or email: sales@versigen.com.au
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