Manitowoc convotherm 4, Руководство пользователя

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Additional rules for safe operation of table-top units on a mobile platform
To avoid hazards, the following rules must be observed when operating appliances positioned on a
wheeled platform:
■
The retaining device for restricting the range of movement of the assembly (platform plus appli‐
ance) must be connected at all times.
Check every day before use that the retaining device is connected.
■
The parking brakes on the front wheels must always be engaged when operating the appliances.
■
Check that the wheel brakes are on before operation each day.
Hot surfaces
Risk of burns from high temperatures inside the cooking chamber and on the inside of the appliance
door
You may get burnt if you touch any of the interior parts of the cooking chamber, the inside of the
appliance door or any parts that are or were inside the oven during cooking mode.
Wear personal protective equipment.
Hot steam / vapour
Risk of scalding from hot steam and vapour
Escaping hot steam and vapour can cause scalding to face, hands, feet and legs.
When opening the appliance door, always use the venting position as specified in the instructions
for safe opening, and never put your head inside the cooking chamber.
When cooling the cooking chamber using the 'Cool down' function, step back from the appliance to
avoid the hot steam and vapour that escape through the open appliance door.
Break in the cold chain
Risk of microbiological contamination of foods by breaking the cold chain
If the food is placed in the cooking chamber ahead of time or if cooking is interrupted, the cold chain of
chilled foodstuffs may be broken.
When planning the time at which food is placed in the cooking chamber, e.g. when using a start
time preset for the cooking program, always ensure there is no break in the cold chain.
Never use the appliance for temporary storage of food.
Never intentionally interrupt the cooking process.
Once the appliance is running again after a power failure, consider how the length of time taken to
resume operation will affect the food condition.
Only qualified staff are allowed to perform low-temperature cooking (< 65 °C).
Micro-organism growth at 30 - 65 °C
Risk of food going bad as a result of micro-organism growth in a warm environment (temperature
range 30 – 65 °C)
When the appliance is being used for holding food at temperature or low-temperature cooking, placing
cold food in the cooking chamber may reduce the temperature in the cooking chamber so far that
micro-organisms can grow to a critical level.
Never place cold food in the appliance while it is in use for low-temperature cooking or for holding
food at temperature.
Reduce the number of micro-organisms on the food before low-temperature cooking, for instance
by searing.
Only qualified staff are allowed to perform low-temperature cooking (< 65 °C).
4 Cooking procedures
User manual 48