1.
6
P
roducts
to
be
cut/
appl
icati
on/
envi
ronm
ental
infl
uences
6.080.98.5.10.03
GE
N
E
R
A
L
IN
S
TA
LLA
TION
O
PER
A
T
IN
G
EL
EMEN
T
S
OP
E
R
A
T
ION
/
S
L
IC
IN
G
CL
E
ANI
NG
BL
ADE
SH
A
R
PEN
IN
G
A
C
C
ESSO
R
IES
O
PER
A
T
IN
G
CO
NDI
T
IO
N
S
S
all
typ
es
o
f
sau
sag
e
S
ha
m
/ba
co
n
S
sm
oked
m
eat
with/without
ri
nd
S
ro
ast/r
o
ast
b
eef
S
m
eat/m
eat
ro
lls
S
ch
eese
S
b
read
P
ay
attenti
on
to
permi
tted
si
ze
of
product D
o
not
cut:
No
te
S
If
mai
nl
y
cutti
ng
cheese,
the
use
of
a
speci
al
cheese
kni
fe
is
recommended.
S
ee
opti
onal
equi
pment.
Ap
p
licatio
n
S
T
he
sl
ic
er
is
desi
gned
for
appl
ic
ati
on
in
sal
erooms.
It
is
al
so
permi
tted
for
use
under
w
et
envi
ronmental
condi
tions
by
taki
ng
in
to
account
the
cl
eani
ng
pl
an
and
protecti
on
type
IP
33.
Op
er
atin
g
tim
e
S
D
esi
gned
for
conti
nuous
operati
on.
W
o
rk
in
g
p
la
ce
--re
la
te
d
emi
ss
io
n
n
o
ise
level
valu
e
S
L
pA
=5
3
dB(
A
).
S
T
he
val
ue
takes
into
consi
derati
on
an
in
stabl
e
m
easuri
ng
of
3
dB
.
Vi
b
ra
ti
o
n
S
T
he
total
vi
brati
on
of
the
items,
W
hi
ch
get
in
to
contact
w
ith
hand
and
arm
is
bel
ow
2.5m/s2
and
therefore
bel
ow
the
requi
red
lim
ite
d
va
lu
e.
Hu
m
id
it
y
S
P
rotecti
on
type
IP
33.
H
ig
h
ai
r
humi
di
ty
or
moi
sture
condensati
on
occurri
ng
on
the
m
ach
in
e
m
ay
re
su
lt
in
m
ach
in
e
da
m
ag
e.
Te
m
p
er
atu
re
S
P
ermi
ssi
bl
e
ambi
ent
temperatures:
--1
0
°
Ct
o
+
40
°
C
P
roducts
permi
tted
for
cutti
ng:
S
N
O
N
F
O
O
D
pr
oduc
ts
S
bone
--i
n
pr
oduc
ts
S
fr
oz
en
food
ot
he
rwise
yo
u
will
da
m
ag
e
th
e
m
ac
hi
ne
an
d
risk
bo
dily
in
ju
ry
.
15
