Operating Instructions for Ascoline 700, AEB 2xx, 4xx
ascobloc
Gastro-Gerätebau GmbH
01156 Dresden, Grüner Weg 29
Germany
Tel. +49 351 4533-0
Fax: +49 351 4537-339
E-mail:
AEBxxxff.doc Status: 06 April 2011
Subject to change without notice!
4
The terminal box for the connections is located behind the front panel A (see data sheet). Make the
connections as shown in the annex or in the connection diagram accompanying the equipment. The
number of the connection diagram is to be found on the type plate. Once the electrical connections have
been made, close the cover of the terminal box and screw the front panel in place again.
4.2.1 Free-standing appliances
The connections can be made from below or from the rear from a closed installation space. With the
connection from below, the pipe length must be 50 mm above the floor surface.
4.2.2 Wall/table mounted appliance - attached to an installation wall, cantilever or wall-mounted frame
When attaching the appliance to an installation wall, cantilever or on a wall-mounted frame (ACC 881),
the appliance connections from below or from the rear are to be used.
4.2.3 Wall/table-top appliances connect through the rear wall
On the right side at the rear in the corner is a bracket that is screwed on with downwards penetration
that covers the access to the installation channel to the rear. Remove the bracket, turn it through 180°
and screw it back on so that the penetration in the bracket now frees up access to the rear and covers
the downwards access.
5 Proper Use of the Equipment
5.1
Operational start-up
Remove the protective film before bringing into operation
Clean the equipment with dilute soap solution.
5.2
Operating
The knobs for the temperature controller and the indicator light for the frying plates are located on the
operating panel. (Figure 2)
When the frying plate is switched on, the green or the yellow indicator light goes on
When the preselected temperature is reached, the yellow light goes out
When in the frying plate is held in readiness, keep the surface temperature as low as possible.
If the equipment is to be taken out of use, set all knobs to “zero”.
The drain pipe for fried residues leads to a catchment tray lying below it (GN 1/1-65 container).
The catchment tray can be removed for emptying and cleaning. The frying plate cannot be operated
without the dirt tray. Please note that the capacity of each dirt tray is limited.
The frying plate can be operated with a liquid fat level or for the preparation of liquid meals by means of
the plug supplied.
In the case of frying and griddle plates, the plug may only be used for cleaning purposes.
5.3
Cleaning
Please observe the hygiene regulations in your firm! The instructions in this document are not a substitute for
such regulations (observe the tips for the treatment of stainless steel appliances in commercial kitchens!).
Attention!
Appliances may not be cleaned using water under pressure (spraying with water hose or
steam jet or high pressure cleaners). The appliance is to be shut off if the surroundings are to be cleaned
using such means!
The appliance must be shut off and adequately cooled down before cleaning. Appliance parts or
accessories that come in contact with foodstuffs must be cleaned thoroughly with cleaning agents and
then rinsed off with tap water. Flammable liquids are not be used for cleaning.
To avoid interruptions in operation and for hygiene reasons, the appliance should be cleaned daily after use.
Top plate
With stubborn deposits, spray commercially available stainless steel cleaning agent onto the top plate
and let it take effect for about 10 to 20 minutes. Then clean with a coarse sponge and wipe out with clear
water. Do not flood the top plate – wipe it out with cloths.
ATTENTION!
The cleaning agent to be used must be free of chlorine and fluorine compounds as these
halides can attack even high-quality stainless steel.
6 Repair and Maintenance
6.1
Repair and Maintenance
Please also observe the cleaning and care instructions in the annex!
