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Product ManualBracton Sub Zero glycol chillerPREFACE The manufacturer reserves the right to modify the product and the relative technical documentation without any obligations in relation to third
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01
Open the container of Bracton Sub Zero Glycol.
02
Using a funnel, slowly pour the glycol into the desired container or equipment.
03
Fill the container or equipment to the recommended level or as specified in the manufacturer's instructions.
04
Close the container tightly to prevent any leakage or spills.
05
Store the remaining glycol in a cool and dry place for future use.

Who needs bracton sub zero glycol?

01
Bracton Sub Zero Glycol is typically used by businesses or individuals who require low-temperature storage or freezing conditions, such as:
02
- Restaurants and bars for chilling draft beer lines and maintaining consistent temperatures in coolers or refrigerators.
03
- Food service establishments for keeping perishable food items fresh and extending their shelf life.
04
- Laboratories and scientific facilities for controlling temperatures in equipment, sample storage, or experiments.
05
- Beverage manufacturers for cold stabilization during the production of wines and other beverages.
06
- Ice rinks and skating facilities for maintaining ice quality and preventing melting.
07
- HVAC systems for cooling purposes.
08
- Any application that requires temperature control and prevention of freezing or overheating.
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Bracton Sub Zero Glycol is a type of glycol used in the food and beverage industry to help maintain temperatures in refrigeration equipment.
Food and beverage establishments that use Bracton Sub Zero Glycol in their refrigeration equipment are required to file information about its usage.
To fill out Bracton Sub Zero Glycol information, establishments need to report the quantity of glycol used, the type of equipment it is used in, and any relevant safety information.
The purpose of Bracton Sub Zero Glycol is to help maintain stable and low temperatures in refrigeration equipment to ensure the quality and safety of food and beverages.
Establishments must report the quantity of glycol used, the equipment it is used in, and any relevant safety information such as handling procedures and emergency contact details.
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