Safety hazard: heat - miscellaneous
Danger
Where or in what situations does the
hazard arise?
Preventive action
Risk of fire from heat
given off by the appli‐
ance
If flammable materials, gases or liq‐
uids are stored near or on the appli‐
ance
Do not store flammable materials,
gases or liquids beside or on top of
the appliance
Risk of scalding from
water spray
If a container of hot fat is standing in
the cooking chamber into which wa‐
ter is sprayed from a water spray.
Do not spray into hot fat
Safety hazard: contamination of foodstuffs
Danger
Where or in what situations does the
hazard arise?
Preventive action
Risk from microbiologi‐
cal contamination of
food
When the food cold-chain is broken
by loading the cooking chamber in
advance
Make sure that the cold chain is not
broken:
■
Do not store food temporarily in
the appliance
■
Only allow qualified staff to per‐
form low-temperature cooking
(< 65 °C)
When cooking is manually interrup‐
ted
■
Never deliberately interrupt the
cooking process
■
Do not store food temporarily in
the appliance
When cooking is interrupted be‐
cause of a power failure
Once the appliance is running again,
consider how the length of time tak‐
en to resume operation will affect
the food condition.
Risk from microbiologi‐
cal contamination of
food in a warm environ‐
ment in the temperature
range 30 - 65 °C.
If cold food is placed in the appli‐
ance when in use for low-tempera‐
ture cooking or holding food at tem‐
perature
Never place additional cold food in
the appliance while it is in use for
low-temperature cooking or for hold‐
ing food at temperature
In general during low-temperature
cooking or when holding food at
temperature
■
Only allow qualified staff to per‐
form low-temperature cooking
(< 65 °C)
■
Reduce the number of micro-or‐
ganisms on the food before low-
temperature cooking, for instance
by searing.
3 For your safety
User manual
30
