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PRODUCT MANUAL COOK UP | COOK PRO - DT.MP.CK.2102.2
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3.
GENERAL SAFETY AND ACCIDENT PREVENTION REGULATIONS
3.1.
Personnel responsible for using the equipment
The use of the equipment is reserved for trained personnel.
Personnel who perform any action on the oven, such as operation, cleaning,
installation, handling, etc., must be familiar with the safety regulations and
the Operating Instructions.
Do not allow unauthorized personnel to use, handle or clean the
equipment.
3.2.
Electrical hazard
Work on the electrical supply side and access to live parts may only be carried out by
qualified personnel under their own responsibility. In any case, such access must be made
with the equipment disconnected from the power supply.
If the appliance is placed on a cart or on tables that have some mobility, do not allow it to
move while connected to the power supply to avoid possible damage to wiring, drainage
pipes or water inlets. If the equipment is to be moved or repositioned, the cables and the
drainage and water intake pipes must be disconnected.
3.3.
Thermal hazard
When the equipment is in operation, the door should be opened slowly and carefully to
avoid possible burns from steam or hot air that may escape from inside the cooking
chamber.
Keep the ventilation openings free of obstacles. Do not install the
equipment in the vicinity of flammable products. Avoid positioning the
oven near heat sources such as stoves, grills, fryers, etc. Check the safety
distances in chapter Positioning.
DANGER OF ACCIDENT! Be careful when using food containers in the oven
when the top tray is 160 cm or more high. There is a risk of injury caused by
the hot contents of the trays.
While the oven is in operation, avoid touching metal parts and the door
glass as they may exceed 60°C. Touch only the handle and the control
panel.
