Operating instructions Ascoline 700, AEH 55x
ascobloc
Gastro-Gerätebau GmbH
01156 Dresden, Grüner Weg 29
Germany
Tel.: +49 351 4533-0
Fax +49 351 4537-339
E-mail: [email protected]
AEH 55x_d.doc, latest version: 22/05/2014
Subject to change without notice!
3
2
Details of the Appliance
Appliance type
Version
ID No.
Free-standing appliance
AEH 550
Electric Induction Range
6518.100
Wall and table top appliance
AEH 558
Electric Induction Range
6618.100
(See data sheet in annex for technical data)
3 Instructions on Safe-handling of the Appliance
3.1 General Instructions
The equipment is a technical appliance that is only intended for commercial use.
These appliances are used for the commercial preparation of meals in the containers provided for this
purpose such as pots and pans.
The appliances are neither suitable for spatial heating nor for the warming up of other materials –
except those normally used in cooking.
Electric installations must only be carried out by registered installation companies in accordance with
the specific national and local regulations. The installation companies are responsible for correctly
interpreting all regulations and performing the installation in compliance with the safety instructions.
The warning signs and type plates must be strictly observed. Check and ensure that the mains voltage
corresponds to the voltage indicated for the appliance (stated on the type plate).
If the appliance is set up in the immediate vicinity of a wall, partition wall, kitchen furniture,
decorative coverings, etc., it is recommended that these are made of non-flammable materials;
otherwise they must be covered with suitable non-flammable heat insulating materials and
relevant fire prevention regulations must be carefully observed!
Ventilation of the work rooms complying with the regulations is to be ensured.
The employers' liability insurance association (BG) rules “Working in Commercial Kitchens” of the
“Food Processing Industry” expert committee of the BG Central Office (BGR 111) are to be observed
when setting up and operating equipment.
Technical modifications to the appliance by unauthorised persons without written permission from the
manufacturer completely nullify any claims under the guarantee and invalidate any claims in respect of
product liability.
These instructions are to be made known to the members of staff affected in the context of an
operating directive.
3.2 Safety instructions for operating, cleaning and repair
Overheated fats and oils can be self-igniting. The preparation of food using fats and oils should not be
left unsupervised. Never try to extinguish fat or oil using water! Put on the lid, switch off the appliance
and remove the pot carefully from the cooking zone.
Several parts, such as the top plate of the induction range appliance, get very hot due to the high
temperatures needed for cooking. Protect yourself by only touching the control elements provided and
by wearing clothing that prevents direct skin contact.
The system may only be operated and cleaned by personnel who have received appropriate
instructions. Maintenance and repair may only be performed by qualified specialists who have received
training.
Do not place any metal objects (closed cans, cutlery, jewellery, watches etc.) on the cooking surface.
These can get very hot.
Do not place any paper, cardboard, cloth or similar materials between the cooking utensils and the
cooking surface. These materials can easily catch fire due to the hot pan.
Only use
pots and pans suitable
for induction appliances; the bottom of the utensil must be
magnetic. The
minimum diameter of the pot must be 12 cm
.
Empty
pots and pans should only be
preheated for a
short
time. These get hot immediately the cooking zone is switched on and can lead
to melting of the bottom. If you are using two pots at the same time, make sure these do not touch
each other.
Always place handles so that they lie outside the cooking areas. These can get very hot. Always
switch off cooking zones that are not being used. Power is automatically fed to the switched-on
cooking zone as soon as metal parts come in contact with the cooking surface.
