Ragazzini RC2-Mxl, Инструкция по эксплуатации

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INSTRUCTIONS FOR USE
41
LM05EN002
J.4.4
Summary table:
P
T
F
E
RI
NG
S
P
T
F
E
<
25
0 °
C
E
x
c
el
len
t
res
is
tan
c
e t
o
c
he
mi
c
a
l
ag
en
ts
.
F
ai
r me
c
h
an
ic
al
res
is
tan
c
e.
* Thes
e
prod
uc
ts
ma
y
be
s
ub
jec
t to
prov
is
io
ns
ba
s
e
d
on
th
ei
r c
ha
rac
teri
s
ti
c
s
a
nd
pu
mp
in
g c
on
di
ti
on
s
.
In
c
as
e o
f
do
u
bts
, c
on
ta
c
t Rag
az
z
ini
S
.r
.l
.
T
ec
hn
ic
a
l S
erv
ic
e.
RAMI
E
RING
S
⁄
<
12
0°
C
E
x
c
el
len
t
res
is
tan
c
e t
o
ac
id f
lu
ids
.
E
x
c
el
len
t
me
c
ha
n
ic
a
l
res
is
tan
c
e.
W
HIT
E
V
AL
V
E
P
E
c
o
ate
d m
e
tal
c
ore
<
10
0°
C
-
s
ol
v
en
ts
*
.
G
oo
d res
is
ta
nc
e
to
me
di
um
tem
p
eratures
.
BL
UE
V
AL
V
E
P
P
c
o
ate
d m
e
tal
c
ore
<
90
°C
-
al
c
oh
o
ls
,
-
hy
droc
arbons
*.
G
oo
d res
is
ta
nc
e
to
me
di
um
tem
p
eratures
.
RE
D
V
AL
V
E
P
V
C
c
oa
te
d
me
ta
l c
ore
<
65
°C
-
v
ine
ga
r,
-
wi
ne
,
-
oi
l,
-
hy
droc
arbons
*.
P
oo
r r
es
is
tan
c
e
to
me
di
um
-h
igh
tem
p
eratures
.
NBR CA
P
Ni
tr
ile
-B
uta
di
e
ne
<
70
°
C; <
1
00
°C
Comp
lian
t
to
the
Ita
lian
l
a
w D.
M.
21
/0
3/1
9
73
.
Food (tem
p.
<
7
0°
C,
ti
me
<
30
mi
n
.)
:
-
v
ine
ga
r,
-
be
er,
-
gl
uc
os
e
*,
-
tartar
ic
ac
id*
,
-
wi
ne
,
-
eth
y
l a
lc
oh
ol
an
d
eth
a
no
l (
<
40
°C). No
n
-food
(tem
p.
<
1
00
°C):
-
hy
droc
arbons
*,
-
v
eg
eta
b
le
oi
ls
.
G
oo
d res
is
ta
nc
e
to
c
he
m
ic
a
l
ag
gres
s
io
n.
G
oo
d res
is
ta
nc
e
to
me
di
um
tem
p
eratures
.
L
E
AT
HE
R CA
P
⁄
<
65
°C
-
wi
ne
,
-
mu
s
t.
P
oo
r
res
is
tan
c
e
to
c
he
m
ic
a
l
ag
gres
s
io
n.
P
oo
r r
es
is
tan
c
e
to
me
di
um
-h
igh
tem
p
eratures
.
Co
mp
o
sitio
n
T
emp
er
atu
re
Co
mp
atib
ility
Me
chan
ica
l
char
a
cteri
stics