INDEX
0060_GB_99
- PYROCERAM AND INDUCTION HOBS
3
· 20
Validity from serial number 0550010246 02/2006
1 Diagram
4
2 Characteristics of the appliances
8
3 Technical data
8
4 Installation instructions
9
4.1 Safety rules
9
4.2 Structure, framework and safety devices of the appliances
9
4.3 Assembly
9
4.3.1 Installation premises
9
4.3.2 Statutory regulations and technical requirements
9
4.3.3 Installation
9
4.3.4 Electrical connection
9
4.3.5 Equipotential
9
5 Operation
preparation
10
5.1 What is induction cooking?
10
5.2 Why should you choose induction?
10
5.3 Caution and hazard
10
5.4 Safety of the user or personnel responsible for use
10
5.5 Safety of the personnel responsible for use
10
5.6 Safety during installation, maintenance and controls
10
5.7 Preparation and Start-up
10
5.7.1 Start-up
10
5.7.2 Operator training
11
5.8 Maintenance
11
5.9 Pots and pans
11
6 Instructions
for
use
11
6.1 Safety, cleaning and repair rules
11
6.2 Instructions for use
11
6.3 Start-up
12
6.3.1 Inductions plates and wok
12
6.4 Cleaning and taking care of the machine
12
6.5 Turning the appliance off in case of breakdown
12
6.5.1 What to do in case of failure
12
6.5.2 What to do in case of prolonged period of disuse
12
6.6 Troubleshooting
12
6.7 Appliance care and frequency of maintenance
12
6.8 Recommendations for handling “stainless steel” industrial
kitchens
14
6.8.1 Useful information on “stainless steel”
14
6.8.2 Warnings and advice for maintenance of “stainless steel”
appliances
14
6.8.3 WEEE Directive
14
7
Appendix: Spare parts
15
7.1 Short list of components
15
7.2 Accessibility
15
8
Appendix: Electrical diagrams
16-18
