MANHATTAN Heated Servery Counter
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Hygiene
The provisions of the hygiene guidelines 93/43/EEC as well as your national
hygiene regulations must be complied with.
Cleaning frequency
Clean the unit after each use.
Cleaning methods
Use only approved cleaning methods.
Do not use steam jet units, high-pressure cleaners, water sprayers or similar
cleaning devices.
General information on cleaning agents
Do not use metal parts for cleaning. Metal parts can damage the unit and/or
lead to corrosion.
Do not use pointed or sharp objects for cleaning. They can damage the unit.
Do not use scouring agents. Scouring agents scratch the surface.
Cleaning agents for synthetic parts
Do not use scouring agents. Scouring agents scratch the surface.
Do not use the following cleaning agents or cleaning agents containing the
following substances (damage to material!):
Ethyl alcohol, isopropyl alcohol and higher alcohols
Acetone
Cleaning benzene
Turpentine
Acetic ester
Hot unit parts, objects and food
The bain-marie wells, optionally available heated compartments and the
Gastronorm containers contained within them reach +95 °C during operation
and can cause burns.
Allow the unit to cool for at least 20 minutes before it is cleaned.
Cleaning water
Thoroughly dry the unit after cleaning.
A danger of slipping exists if cleaning water runs out during or after cleaning.
Completely wipe up cleaning water which runs out onto the floor.
Maintenance
Periodical electrical safety inspection
At least once every six months, have a periodical electrical safety inspection
carried out by a professional electrician in accordance with the
DIN VDE 0701-0702 series of standards.
Connection cable and mains plug
At least once every six months, check the connection cable and mains plug
for mechanical damage and signs of excessive ageing in accordance with
BGV A 3 or the corresponding national regulations.
