26
SUMÁRIO
1. Introducción ...................................................................................... 4
1.1Seguridad ............................................................................................................... 4
1.2Principales Componentes ....................................................................................... 6
1.3 Caracterís cas Técnicas .......................................................................................... 7
2. Instalación e Pre-Operación ............................................................... 7
2.1 Instalación ............................................................................................................. 7
2.2 Pre-Operación ........................................................................................................ 8
3. Operación .......................................................................................... 8
3.1Accionamiento ....................................................................................................... 9
3.2Procedimiento para alimentación ..........................................................................10
3.3Montaje de los Ba dores .......................................................................................10
3.4Limpieza ................................................................................................................10
3.5Cuidados con los aceros inoxidables ......................................................................11
4. 4.Ajuste de la Altura de los Ba dores ............................................... 12
5. Preparación de los alimentos ........................................................... 13
5.1 Suges ones para preparo .....................................................................................13
6. Para Re rar del Recipiente ............................................................... 14
7. Nociones de Seguridad- Genéricas ................................................... 14
7.1 Prác cas Básicas de Operación .............................................................................14
7.2 Cuidados y Observações Antes de Encender la Máquina .......................................15
7.3 Inspeción de Ru na ..............................................................................................16
23
Equipment LLC
Warranty Registration
User Details
Product Details
*
Contact Person:
Web page:
Fax:
*
Phone:
*
City:
*
Address:
*
Company Name:
*
Purchased From:
*
Purchased On:
( mm / dd / yyyy )
*
Product Commercial Item:
The Product Commercial Item can be found on the machine Product Identification Label.
* Indicates required field. ** Indicates required field, not mandatory by Fax.
This information, the Product Serial Number, can also be found on the machine Product Identification Label.
Company Name
*
Serial Number:
*
Business type:
Bakery and Bagel Operations
Lodging
Hospital
Government
Food Store
Delicatessen (Chain / Restaurant)
Delicatessen (Independent and Non-Restaurant)
Country Club
Convenience Store
Supermarket / Grocery
Stadiums / Coliseum
School
Restaurants (Independent / Chain)
Other Business that prepares or serves food
Other Business that sells but doesn’t serve food
Pizza (Dine In / Carry Out)
Wholesale Baking Operation (Non-Institutional)
Warehouse Clubs
Vineyard / Winery
University / College
Theme Park
Meat Packer and Purveyor
Mass Merchandiser with Grocery
Mass Merchandiser with NO Grocery
Club Stores
Catering
Butcher
Business and Industry In-House Feeding
Bowling Center
Bakery (Associated with Restaurant)
I would like to join the Mail List.
I would like to join the E-mail List.
Yes
No
*
Zip Code:
*
State:
*
Confirm Serial Number:
*
Proof of Purchase:
Questions about how to complete this form?
Call 1-800-503-7534 / 305-868-1603
Return completed form to:
SKYFOOD EQUIPMENT LLC
11900 Biscayne Blvd. Suite 616
North Miami, FL 33181 - USA
Or fax form to:
305-866-2704
**
E-mail:
Summary of Contents for BPS-06-N
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