Far East Kitchen Solutions
Installation & user operation guide induction cooking
Page 9 of 20
D)
WASTE DRAINAGE CONNECTION (IF EQUIPPED)
21)
The connection to waste drainage must be in accordance with national regulations. A trap should be fitted to
prevent odours arising from the foul water in the drains. The appliance drains by gravity so the waste pipe
will need a sufficient fall to carry waste water away. A method for dealing with grease and oil that may be
present in drained water should be present before the waste water flows into the sewer network, this would
typically be a fat, oil and grease (FOG) interceptor/trap or chemical dosing unit. They are typically sized
Ø40mm.
22)
Adjust the level of the appliance if required to ensure water moves towards the drain on the appliance
E)
WATER SUPPLY (IF EQUIPPED)
23)
The connection to potable cold water must be in accordance with EN1717 and national regulations in force.
The supply pressure must be between 0.5 and 3.5 bar; if pressure exceeds 3.0 bar a pressure reducing valve
(PRV) set to 3.0 bar should be fitted before the appliance. The appliance is not to be connected to the mains
water supply with a flexible hose. An isolating cock should be fitted into the supply line close to the unit, for
emergency shutdown or servicing purposes.
F)
COMMISSIONING
BEFORE TURNING ON
All services must be connected and tested for leaks and the appliance unpacked
and fully assembled as detailed in the above sections before proceeding with the commissioning procedure.
IF AN ERROR OCCURS
Consult the
Troubleshooting
section, page 15. If the unit still does not operate
correctly, isolate the electrical supply and contact a qualified service person.
24)
Before leaving the new installation, check the following functions in accordance with the operating
instructions specified in the ‘Operation’ section of this manual:
a)
Check the current draw and loading for the equipment. Refer specification section for correct electrical
requirements.
b)
Check that all the connections are correct and that all cover panels have been re-fitted.
c)
Ensure that any cooking pots are removed from the cooking zone.
d)
Adjust the cooking level to ‘Zero’ by moving slider or rotating knob fully left.
e)
Switch ‘On’ the mains supply.
f)
The Green and Red Indicator lamps must not flash.
g)
Increase the cooking level to any number, on the display:
i)
For single numerical display: The Green Indicator lamp must blink regularly every second (Pan
Detecting Mode). On the display, Pan Detection Symbol U must blink (Pan Detecting Mode).
ii)
For colour display: Error code E1 should be displayed, along with Pan Detection orange U symbol in
bottom left and red No Pot also in bottom left. Red failure text in bottom right and orange cog
symbol.
h)
No Fault must occur. Red fault indicator lamp must not illuminate.
i)
Place a water filled induction pan on the cooking zone, or for steamers, boilers and fryers fill the main
tank with liquid.
j)
The Green or Blue Indicator lamp must be ‘On’ continuously.
k)
Adjust power to Maximum.
l)
After a few seconds, the fan must turn ‘On’
25)
Show the user and/or responsible person how to operate and clean the appliance in accordance with
on page 11 onwards
and
on page 14 onwards. Ensure that the electrical isolator location is known
to user and that the procedure to follow in event of emergency is demonstrated.
