Servicing - Ndustrio 191PD1G Manuel D'utilisation Et D'installation

REMOVING THE BASKET AND USE OF THE HANDLES
To avoid any health and safety risks (back injuries)
arising from the handling of the equipment, the bas-
ket containing the product must be removed by two
operatives or with the aid of suitable lifting equip-
ment.
To avoid scalding, suitable equipment (gloves,
hooks, etc.) should be used when pulling out the
handles used to lift the basket.
LENGTHY DOWNTIMES OF APPLIANCE
If the appliance is to be out of use for a lengthy pe-
riod, proceed as follows.
1 - Turn off the gas supply tap.
2 - Cut off the mains electricity supply using the ap-
pliance's master switch.
3 - Clean the appliance and the surrounding areas
thoroughly.
RECOMMENDATIONS FOR SERVICING
Keep the appliance at peak efficiency by carrying
out the scheduled servicing procedures recom-
mended by the constructor. Proper servicing will al-
low the best performance, a longer working life and
constant maintenance of safety requirements.
Caution - warning
Before carrying out any servicing procedure,
activate all the safety devices provided and
decide whether staff at work and those in the
vicinity should be informed. In particular, turn
off the gas and water supply taps, cut off the
electricity supply using the master switch
and prevent access to all devices that might
cause unexpected health and safety hazards
if turned on.
Customers (Employers) are reminded of their obli-
gation to assess the residual risks to the health and
safety of operatives arising from the use of the ap-
pliance (and its accessories), and to take the appro-
priate preventive measures.
4 - Spread a film of edible oil over the stainless
steel surfaces.
5 - Carry out all the servicing procedures.
6 - Cover the appliance and leave a few gaps to al-
low air to circulate.

SERVICING

At the end of each session of use and whenever
necessary, clean:
– The outer casing
– The inside of the pan
– The burner
– The accessories (see page 10)
– The appliance and the surrounding environment
(see page 10)
Every 100 working hours have skilled, authorised
personnel carry out the following operations.
– Greasing of the gas tap (see page 21)
– A check on the gas pressure and system tight-
ness
– A check on the efficiency of the safety thermo-
couple
– A check on the efficiency of the flues, cleaning
them if necessary
– check that the electrical system is in good work-
ing order
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