INDEX
502_03
- GAS KITCHENS
3
· 16
1 Diagram
4
2 Features of the appliances
5
3 Technical data
5
4 Installation instructions
6
4.1 Safety rules
6
4.2 Structure, framework and safety devices of the appliances
6
4.2.1 Cooking zone
6
4.3 Assembly
6
4.3.1 Installation premises
6
4.3.2 Statutory regulations and technical requirements
6
4.3.3 Installation
6
4.3.4 Gas connection
6
4.3.5 Smoke extraction
6
4.3.6 Equipotential
6
4.4 Preparing for installation
7
5 Operation
preparation
7
5.1 Preparation and Start-up
7
5.1.1 Start-up
7
5.1.2 Check of power
7
5.1.3 Checking the input pressure
11
5.1.4 Power check with volumetric method
11
5.1.5 Power check for operation with liquid gas
11
5.1.6 Check of pilot flame
11
5.1.7 Checking the primary air
11
5.1.8 Operation Control
12
5.1.9 Operator training
12
5.1.10 Conversion and adjustment
12
5.1.11 Replacement of burner nozzles
12
5.1.12 Setting reduced capacity power
12
5.1.13 Replacement of pilot nozzle (open flames)
12
5.2 Maintenance
12
5.3 Replacing parts
12
5.3.1 Gas valve (open flames)
12
5.3.2 Thermocouple (open flames)
12
6
Instructions for use
13
6.1 Safety, cleaning and repair rules
13
6.2 Start-up
13
6.2.1 Lighting and disconnecting open flame burner
13
Shutdown
13
6.3 Turning the appliance off in case of breakdown
13
6.3.1 What to do in case of failure or prolonged period of
disuse
13
6.4 Appliance care and frequency of maintenance
13
6.5 Recommendations for handling stainless steel industrial
kitchens
14
6.5.1 Useful information on stainless steel
14
6.5.2 Warnings and advice for maintenance of stainless steel
appliances
14
6.5.3 WEEE Directive
15