Pavailler TOPAZE C04B, User & Installation Manual

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Ladies and gentlemen,
You have just purchased one of our Pavailler products.
We wish to thank you for the confidence you have placed in our products.
These products are the result of extensive studies and testing to ensure your full satisfaction.
Our sales and after sales teams are always available to help you install, start up and use the product under
optimum conditions.
WARRANTY CONDITIONS ON THE FRENCH MARKET
This document contains the conditions and recommendations for installing, using and maintaining our
equipment.
Pavailler equipment has a one year warranty for parts and labour.
Certain operations requiring the intervention of a specialised technician may only be performed by Pavailler’s
after sales service or one of our authorised dealers.
Any modifications to the equipment and non-observance of the recommendations of use stated above shall
release Pavailler from all liability and make the warranty null and void.
For further information, please contact our technicians or authorised dealers.
In a continuous quest for improvements S.E.B.P. reserves the right to modify the technical characteristics of
its products without prior notice. Dimensions, visuals and weights are given by way of illustration.
PLEASE READ CAREFULLY BEFORE USING THE EQUIPMENT
o
The customer must make sure that the premises where the equipment is to be installed have a
suitable capacity, in compliance with the applicable rules and standards.
o
There must be no flour accumulations in the vicinity of the oven.
LIMITING FLOUR DUST EMISSIONS
Flour, the main ingredient in dough, is also considered the main cause of respiratory diseases in the baking
sector, such as colds and asthma.
In fact, dust developing during flour processing are one of the causes for different forms of colds or, more
seriously, different types of asthma.
Below is a list of recommendations on how to limit flour dust formation in the bakery as much as possible:
• Use 25 kg bags instead of 50 kg bags and empty them in several steps.
• Place the open end of the bag on the bottom of the mixer bowl and pull it up gently, holding the other end.
• Reduce the height from which the flour drops as much as possible.
• Do not shake the empty bag, close it and gently roll it up to fold it.
• Add the flour into the mixer bowl after the water (never the other way round).
• Distribute the flour manually or by means of a sieve without throwing it.
• Clean the worktop with the dough cutter, do not use a brush or compressed air (air gun).
• Separate work clothes from normal clothes.
• Do not shake out or brush work clothes, wash them.
• Avoid draughts.
• When using the mixer stick to the programmed operation in first gear during the first two minutes of the
mixing cycle.
This is when the most flour dust is emitted.
• When using the mixer shift back into first gear each time flour is added.
• It is preferable to use a vacuum cleaner with a dust filter and to perform the cleaning operations in damp
conditions by using a scraper instead of brushes or rags.
• Wear a protective mask during the operations generating the most dust: loading the mixer bowl, using the
hydraulic divider, flouring the dough pieces, etc.
• Use equipment specially designed for reducing dust emissions: mixer with anti-dust lid, hydraulic divider
with anti-adhesion treatment, etc.
Other volatile substances can be harmful or dangerous to the operator’s health, please consult the
information given by the raw material supplier.
ENVIRONMENTAL PROTECTION
In compliance with the current regulations this symbol indicates that the product may not be
disposed of with household waste at the end of its service life.
To protect the environment the product must be taken to a collection point suitable for its
treatment, valorisation and recycling.
The user thus helps to preserve natural resources and to protect health.