EN
6
1. Introduction
The grill has a stylish, thoughtful design, easy to use, quickly heated, and can be used in hotels,
shopping centers, supermarkets, places with a large flow of visitors.
2. Technical specifications
Model
Power, kW
Voltage, V
Dimensions
(mm)
Mass, kg
HKN-GW5M
1.0
220
580x330x215
7.5
HKN-GW7M
1.4
220
580x330x215
9
HKN-GW9M
1.8
220
460x410x180
13
HKN-GW11M
2.2
220
460x480x180
16
3. Installation
3.1 Installation conditions
The device must be installed in a well-ventilated place. There should be enough space for the
installation of ventilated hoods or an exhaust fan.
3.2 Equipment location
- the equipment is suitable for built-in installation;
- the machine can be installed against the wall, the distance to the wall must be at least 100
mm;
- it is necessary to ensure a smooth level surface for installation;
- it is necessary to provide the appropriate exhaust.
Attention!
※ The equipment installation and maintenance must be carried out by qualified installation
specialists or installation specialists authorized by the supplier.
4. Operation
Turn the thermostat knob to set the temperature, when the thermostat turns off, proceed to the
next stage of operation.
5. Safety requirements and maintenance
5.1 Do not perform maintenance when the power supply is on.
5.2 Do not wash the grill with water, it is strictly forbidden to clean the equipment with
immersion in water.
5.3 Do not wash any metal parts with cleaning agents
5.4 After using, it is necessary to clean the work surfaces in a timely manner to ensure the
hygiene of the grill.
6. Maintenance
6.1 Do not use cleaning agents that cause wear or corrosion of the grill surface.
6.2 The maintenance personnel must be trained and it is forbidden to perform maintenance
when the power supply is on.
6.3 To ensure safety and long service life of the equipment, it is necessary to regularly
remove product residues and dirt. (Recommendation: do it at least once a day).
6.4 If it is necessary, clean the steel surfaces in a well-ventilated area.
6.5 Clean the stainless steel surfaces daily with warm soapy water, then rinse thoroughly (do
not rinse the equipment with a compressed water).
6.6 Do not use cleaning agents; do not use tools such as a brush or a bottle brush to clean the
stainless steel surface, as iron residues can cause rusting. It is forbidden to use the agents
