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1. WARNINGS
Read this manual carefully before starting installation.
The manual has been devided to furnish the user with all the information required to operate with the equipment safetly, from its
transportation to its scrapping.
The manual must be looked after carefully so that it is available for future references. If the equipment is sold, the manual must also be
handed over to the new user.
In order to use the equipment correctly:
•
Do not tamper with the safety devices;
•
Use the equipment only for the purpose for which it was specifically designed;
•
Do not use the basin for heating without water;
•
Keep unauthorized personnel away from the equipment;
•
Have maintenance performed by qualified personnel only;
•
Switch off the equipment in the event of a fault or irregular operation;
•
Only use spare parts supplied by the Manufacturer or by stockists indicated by the Manufacturer.
WARNING: ONLY QUALIFIED ELECTRICIANS ARE AUTHORIZED TO ACCESS THE MAIN CONTROL BOARD AND ANY OTHER
ELECTRICAL PARTS, WHETHER FOR INSTALLATION OR MAINTENANCE PURPOSES.
The Manufacturer declines all responsibility for damage to property or bodily injury as a result of non-compliance with the instructions
and warnings contained herein.
If in any doubt, and whenever the need arises, contact the DEALER.
2. INTRODUCTION
The equipment conforms to the EEC Directives 89/336, 73/23 and 93/68.
In addition, the following standards have also been applied: CEI EN 60335-1, CEI EN 60335-2-49, CEI EN 60335-2-50, EN 55014, EN
61000-3-2 and EN 61000-3-3.
3. DESCRIPTION OF THE EQUIPMENT
Our BAIN-MARIE UNITS are made up of a basin inserted in a support cabinet, the heating unit housed in the part under the basin and
an operating and control unit for regulating the basin and the cabinet temperature, inserted in a vertical instrument panel located to the
side in the compartment underneath.
The heating unit is made up of a number of heating elements (between 2 and 6) varying depending on the size of the basin.
The BAIN-MARIE UNITS are available in unified GASTRONORM sizes 2 1/1, 3 1/1, 4 1/1 and 6 1/1 as can be seen in Tab. A, and
designed to be incorporated into group catering systems in various configurations.
4. TRANSPORTATION AND HANDLING
If the equipment is transported on a pallet, it must be unloaded using a lift truck of other appropriate lifting means operated by trained
personnel. The maximum weight is given in Table A.
Manoeuvring errors might cause injury as a result of crushing. Any knocking of the surfaces of the equipment will result in immediate
damage.
During this phase, anyone not directly involved in the operation must no be allowed to hang around.
The personnel handling the equipment must wear appropriate personal safety gear (e.g. work gloves, safety boots).
5. OPERATING CONDITIONS AND TECHNICAL FEATURES
Our BAIN-MARIE UNITS have been designed solely for the preservation and display of warm foods, contained in special unified
containers, for use in rooms used for group catering. Any other use shall be considered improper.
The max. operating temperature of the basin is 90°C; the max. operating temperature of the heated compartment is 60°C.
The BAIN-MARIE UNITS are available in the configurations featured in Table A.
To fulfil the HACCP Norm requirements our BAIN-MARIE UNITS are provided of digital instruments which are suitable to have in their
memory the alarms of high or low temperature (the alarms applied to thermostat feeler) during the usual working of the instrument.
Also black-outs undergone by the instrument are recorded entering the number of the interruptions.
5.1 Controls
The control devices are grouped together on the instrument panel illustrated in Fig. 1. The electrical components conform to standards.
5.2 Protection and safety devices
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Safety devices:
Automatic-reset safety thermostat in each heating element of the basin, it trips when operation is anomalous.
Manual-reset safety thermostat in the heated cabinet only, set to a temperature of 150°, it trips when operation is anomalous.
•
Alarms of temperature and duration setting
The digital thermoregulator shows and records if any temperature alarm happened (it gets in memory 8 alarms).
It records the highest or the lowest value and the alarm duration, that is the time which remained out of the temperature alarm set.
More than the alarms it records also the black-outs of the instrument entering the number of the interruptions happened after the
last reset (it gets in memory 8 black-outs), and the temperature alarms, if the feeler gauges a temperature beyond the limits after
the black-out.
•
Personal safety gear:
The food containers and warmed crockery can become very hot, and it is therefore advisable to use pot-holders or oven gloves.
•
Special provisions guarding against residual hazards:
Make sure authorized personnel only are allowed access to the unit, and that they are suitably instructed as to the potential
dangers owing to high temperatures.
A010302
Rev. 1
PDF created with FinePrint pdfFactory Pro trial version
INSTALLATION, OPERATING AND MAINTENANCE MANUAL
FOR BAIN-MARIE UNITS ON NEUTRAL OR HEATED CABINETS
"SELF 800"
Pagina 6 di 22
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