Safety Instructions - Salvis Master Série Mode D'emploi

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1.

Safety Instructions

D The appliance is for commercial use and may only be operated
− by trained personnel,
− with an attached exhaust gas duct,
− if the device is under supervision,
− for the designated purpose in accordance with the instruction manual.
D Do not use the device as a placement or storage surface!
D The device must not be used for frying!
D Caution! The appliance is hot during use! The exhaust flue shaft is very hot!
D Do not place any inflammable objects on the device!
D Do not cover the device's vent holes.
D Do not place any hot cooking ware on the stainless-steel table tops or stainless-steel work­
tops as, otherwise, the stainless-steel table tops or worktops may be subjected to warpage
resulting in permanent damage.
D For firefighting measures, approved fire extinguishers for edible oil and fat fires must be
providedfor.
D Caution! Water which penetrates into the appliance can damage it! For this reason, do not
pour any liquid into the collection channel or over the cooking surface.
D Do not clean or spray the device with water hoses, high-pressure cleaners, high-pres­
suresteam cleaners or steam cleaners!
D Do not spray foam cleaner on front panels and appliance panels. The foam cleaner gets into
the smallest of cracks and destroys the electrical and electronic systems.
D If you are not able to rectify any operating failures following the instructions in chapter 5. on
page 23, "Malfunctions and Rectification", switch the device off (position
tap and contact the customer service.
D Any existing systems for the supply of combustion air and exhaust gas evacuation must not
be modified, e.g. by means of:
− reducing the installation space,
− subsequently sealing windows and doors,
− closing or removing the combustion air supply openings.
D After longer downtimes, have the device's operability checked by a customer service.
DANGER! Determination and assessment of hazards in accordance with the German
Health and Safety at Work Act
D According to the Health and Safety at Work Act the employer must assess which hazards are
associated with the particular work activity for the employees and which work protection mea­
sures are necessary. Observe in this regard the notices of the occupational association for com­
mercial kitchens!
D The employer must specify and provide the personal protective equipment.
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), close the gas