Convotherm CONVOVent min, Operating, Installation And Service Manual

Page: 23 / 60

For your safety
CONVOVent mini / mini 2in1 23
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Requirement to be met by personnel, working positions
Requirements to be met by personnel
People using the hood must meet the following requirements:
Staff
qualifications Tasks Personal protection
equipment required Chapter to read before
task
Chef

Has relevant professional
training

Knows relevant national food
legislation and regulations,
plus hygiene legislation and
regulations

Must keep records in accord-
ance with HACCP

Trained in how to operate the
hood

Turning the hood on / off

Cleaning the hood

Retrofitting the hood
As specified in Per-
sonal protective
equipment on page 24

Design and function

For your safety

Operation
User

Semiskilled

Trained in how to operate the
hood

Turning the hood on / off

Cleaning the hood

Retrofitting the hood

Minor maintenance tasks
As specified in Per-
sonal protective
equipment on page 24

Design and function

For your safety

Operation

Cleaning and Mainte-
nance

How to do it correctly
Installation engineer

Is an authorized Customer
Service engineer

Has relevant professional
training

Is a qualified electrician

Knows national laws and
regulations

Installation

First-time use

Maintenance

Repairs
Suitable protective
equipment for this
activity or as specified
by national regulations

Design and function

For your safety

How to do it correctly

Moving and setting up
the appliance

Connecting up the
appliance

Preparing for first-time
use, taking out of service
and disposal

Service and Repairs
Working positions during operation
The working position for personnel while operating the hood is in front of the combi steamer door.
Working positions during cleaning, maintenance and repairs
The working position for staff during cleaning and maintenance is the entire appliance area.