English
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* The image is a general overview and is not necessarily the same as the product you receive.
* Features and completeness depends on the type of products
2.1 Reference guide
Also please pay attention to the text in
bold
, with LARGER or underlined fonts, because they refer to
particularly important information or operations.
The guide must be kept until the final disposal of the machine in an adequate place, making sure it is
always available for consultation in its best conservation state. In case of loss or deterioration, the
substitute document will have to be requested directly to the producer or the reseller.
2.2 General remarks
Carefully read the instructions contained in this guide in order to get to know the things to watch
out for when performing:
- The installation of the oven;
- Its maintenance;
- Its best use.
These machines will have to be exclusively destined to the use for which they have been expressly
designed and that is for cooking or heating food; any other use is to be considered improper and
therefore dangerous.
The oven is intended for professional use and must be used by qualifiedpersonnel.
Before exiting the premises of the producer, these machines were tested and calibrated by expert
specialized personnel in order to guarantee the best operation results.
The installation and/or all repairs or calibration that might become necessary must be performed
with maximum diligence and attention by qualified personnel.
For this reason we advise you to always contact the Dealer who sold you your machine and make
sure you specify the issue, the
model
and the
serial number
of your oven.
In case of repair and/or replacement of components, extraordinary maintenance, fault or
malfunction, contact only authorized personnel indicated by the producer since only they have the
necessary professional qualifications.
Only use original spare parts.
Before the installation, make sure the power and water distribution values are compatible with the
values indicated in the technical data tag.
Part 2:
Precautions & Recommendations
Part 1: Structure Diagram
