15
B.PRO food serving trolley / cutlery soaking trolley
OPERATING INSTRUCTIONS
Damaged mains plug! Damaged mains cable!
The unit must NOT be used if the insulation on the mains cable or the mains plug is
damaged.
Damaged electrical system and mains socket outlet!
Switch the unit off at the mains switch before disconnecting the power supply.
Insert or remove the mains plug only when the unit is switched off. Failure to do this may
damage the unit electrical system and/or the mains socket outlet.
When removing the mains plug, only pull the main plug housing and NOT the mains cable.
Unsecured unit!
The unit may cause personal injury and damage to property if it rolls away unintentionally.
Always apply the castor brakes to prevent it from rolling away.
Always keep lids on Gastronorm containers containing food.
Always cover food on plates with cloches.
Impaired food quality!
The quality of the food in the unit may be impaired if a power failure, unit malfunction or other
interruptions occur during storage or regeneration.
Check whether the food quality has been impaired after a core temperature drop. Dispose of
food if necessary.
Hot unit parts, objects and food!
When the unit is loaded with hot food, the unit interior can become hot.
The bain-marie wells, hot unit parts and objects contained inside (e.g. Gastronorm containers)
can cause burns. The food whose temperature is maintained can cause scalding.
Protection (e.g. with hotpads or protective gloves) must be used when handling hot objects.
Tension fractures caused by cold water in hot bain-marie wells!
When cold water is poured into hot bain-marie wells, the rapid change in temperature can cause
microscopic tension fractures that can lead to corrosion.
Before filling with cold water, allow bain-marie wells to cool down, or fill the hot bain-marie
wells with hot water.
Unsuitable Gastronorm containers and lids may be damaged or cause damage to the unit.
Always cover Gastronorm containers with a lid.
Only use Gastronorm containers and lids that are marked with EN 631.
Handling and operation