Preparation - Salvis ProfiLine GN 1/1 Mode D'emploi

4.1.1 Water supply during the cooking process
The water supply rate can be regulated manually during the cooking process so that the water is re­
newed automatically as the pasta is being cooked and the starch is skimmed off to the run-off.
CAUTION! Only use this procedure on appliances with a fixed waste connection!
Overflow pipe
Overflow
pipe holder
Lever for water
tap
Open
● The water tap must be closed before you leave the station, even if only for a short time.
● The water supply is regulated manually. Allow only as much water as is necessary to flow, other­
wise energy and water are wasted unnecessarily.
. Swivel the water supply pipe over the tank.
. Open the water supply tap.
. Open the water tap just a little - turn the lever a little to the left.
4.1.2 Intermediate cleaning of the tank - before filling with fresh water
Emptying the tank, refer to page 38 chapter 6.2!
Folding up the heating element, refer to page 39 chapter 6.3!
. After draining the tank, remove any food residue from the tank.
. Fill with clean water, clean the tank and the heating elements with a brush.
. Close the drain tap once the tank has emptied.
Water inlet pipe
Drain tap
Closed
CAUTION! Scalding hazard!
Hot effervescent cooking water!
● Note the water fill level!
● If the tank is full to the inlet to the overflow pipe the water can spill out when the
container is lowered into it.
. Carefully insert the perforated container with food!

Preparation

. Insert the overflow pipe
‒ into the holder on the tank and
‒ into the drain opening in the floor of the
tank.
. Open the drain tap fully.
Closed
Open
Constant water supply during the cooking
process
CAUTION! Scalding hazard!
Hot effervescent cooking water!
● Note the water fill level!
● The water supply must be moni­
tored during the cooking
process.
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