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PACKAGING
All care is taken when packing and Roband ensures that every unit is functional
and undamaged at the time of packaging.
The Package of these Chocolate Tempering Bain Maries should include:
1. One Chocolate Tempering Bain Marie (appropriate model)
2. Appropriate number of pans (depending on model ordered)
3. This manual
4. Packaging Materials
Any damage to the machine as a result of freight must be reported to the Freight
Company and to the agent responsible for the dispatch of said unit within 24 Hours
of receipt. No claims will be accepted or entertained after this period.
COMPLIANCE
C-TICK:
Roband
®
products have been designed and manufactured to comply with any and
all specifications set out by the Australian Communications Authority (ACA) in
regards to Electromagnetic Compatibility. As testament to such compliance these
units bear the C-Tick symbol.
For further information contact the Australian Communications Authority, PO Box
13112, Law Courts, Melbourne VIC 8010.
ACSS (ADVANCE CONTROL SAFETY SYSTEM:
The ACSS framework is a stringent and specific set of voluntary requirements
aimed at the electrical safety, reliability and longevity of equipment used in the
foodservice industry.
The ACSS framework has been developed as both a guide to the engineering and
development of products as well as a guarantee to consumers that Roband
equipment bearing this mark not only meets the requirements of the Australian
Standards, they exceed them.
A unit bearing the ACSS mark is your guarantee that you are purchasing a machine
built to far exceed the Australian standards. The unit has been designed to be
safer, particularly from an electrical aspect, and last longer than similar units on the
market today.
Summary of Contents for CHOC1
Page 12: ...Page 9 EXPLODED DIAGRAM MODEL CHOC1...
Page 13: ...Page 10 MODEL CHOC2...
