-2-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
CONTENT
1
General remarks ................................................................................................................ 3
1.1
Description of danger signs ........................................................................................... 3
1.2
Purpose of induction cookers ........................................................................................ 4
2
Description of products ..................................................................................................... 5
2.1
Scope of supply ............................................................................................................. 5
2.2
Products ......................................................................................................................... 5
2.3
RTCS Base-Line/Wok-Line units at a glance ............................................................... 6
2.4
Technical Data ............................................................................................................... 8
3
Installation .......................................................................................................................... 9
3.1
Scope of supply ............................................................................................................. 9
3.2
Requirements of installation .......................................................................................... 9
3.3
Definition of interfaces .................................................................................................. 9
3.4
One cooking point unit BH/BA 1500, BH/BA 1800, BH/BA 2500, BH/BA 3000 and
BH/BA 3500 ................................................................................................................ 10
3.5
One cooking point unit SH/BA 3500 and SH/BA 5000 .............................................. 10
3.6
SH/WO 3500, SH/WO 5000 and SH/WO 8000 .......................................................... 11
3.7
Installation ................................................................................................................... 11
4
Operation test ................................................................................................................... 12
5
Operation .......................................................................................................................... 13
5.1
Cooking process .......................................................................................................... 13
5.2
Comfort ........................................................................................................................ 13
6
Safety instructions ........................................................................................................... 14
6.1
Risk in the event of non-observance of the safety information ................................... 14
6.2
Safety conscious work ................................................................................................. 14
6.3
Safety information for the operator/operating personnel ............................................ 14
6.4
Improper operating methods ........................................................................................ 15
6.5
Unauthorized reconstruction and use of spare parts .................................................... 15
6.6
Pan detection ............................................................................................................... 15
6.7
Control of the heating area .......................................................................................... 15
7
Out of operation ............................................................................................................... 16
8
Fault finding/Rectification .............................................................................................. 17
8.1
Fault finding with error code ....................................................................................... 17
8.2
Fault finding without error code .................................................................................. 18
9
Cleaning ............................................................................................................................ 20
10
Support ............................................................................................................................. 21
11
Waste disposal concept .................................................................................................... 22