Falcon E3840, Инструкция по установке, обслуживанию и эксплуатации, Страница: 2 / 37

S.0 SAFETY GUIDANCE
S.1 GENERAL SAFETY
S.1.1 These instructions are only valid if the country code appears on the appliance. If
the code does not appear on the appliance, refer to the technical instructions for
adapting the appliance to the conditions for use in that country.
S.1.2 These appliances have been UKCA/CE-marked based on compliance with
the Gas Appliance Regulations/Product Safety and Metrology Regulations,
Electrical and Electromagnetic Compatibility (EMC) Regulations/Directives for the
Countries, Gas Types and Pressures as stated on the data plate.
S.1.3 This equipment is for professional use only and must be used by qualified persons.
S.1.4 Never leave this appliance unsupervised when in use and always turn products
off at the end of service.
S.1.5 The installer must instruct the responsible person(s) of the correct operation and
maintenance of the appliance.
S.1.6 Check that no damage has occurred to the appliance or supply cord during
transit. If damage has occurred, do not use this appliance.
S.1.7 If fitted to the appliance, ensure the supply cord is routed free from the appliance
to avoid damage.
S.1.8 Min-Level Mark: Medium should never be allowed to drop below the mark.
Should this occur, top up immediately or switch off the fryer.
S.1.9 Suitable Protective clothing must be worn when topping up whilst the fryer is hot.
S.1.10 To prevent surge boiling. DO NOT EXCEED recommended loads or charge pan
with over-wet food items. NEVER leave a working appliance unattended.
S.1.11 If the appliance is fitted with an oil bucket, take care when removing as oil bucket
is heavy when full.
S.1.12 Training and Competence: To help ensure the safe use of this appliance there is
a requirement for you to provide whatever information, instruction, training and
supervision as is necessary to ensure, so far as is reasonably practicable, the
health and safety of all users.
S.1.13 For further help and information on training and competence we refer you to the
Health & Safety Executive website; www.hse.gov.uk document ref: health and
safety training INDG345. International customers should default to the health and
safety guidelines provided by your government body.
S.1.14 Risk Assessment: As part of managing the health and safety of your business you
must control any risks identified in your commercial kitchen. To do this you need to
think about what might cause harm to people and decide whether you are taking
reasonable steps to prevent that harm. This is known as risk assessment. It is
important to consider the environment around the product as well as the product
itself. For example, oil or food spills will present a significant risk so users so the
need to immediately clean up such spills must be reflected in staff training.
S.1.15 Record the training that you provide and support it by providing safe system of work
(SSOW) documents that set out procedures to be followed for potentially hazardous tasks.
S.1.16 For further help and information on risk assessments we would refer you to you
the Health and Safety Executive website; www.hse.gov.uk document ref: risk
assessment INDG163. International customers should default to the health and
safety guidelines provided by your government body.