OPERATING INSTRUCTIONS
LIGHTING INSTRUCTIONS
DO NOT OPERATE THE UNIT UNLESS IT HAS BEEN
INSTALLED AND COMMISSIONED BY AN AUTHORIZED
PERSON.
BEFORE TURNING ON THE MAIN GAS SUPPLY, CHECK AND
ENSURE THAT ALL THE VALVES ARE IN THE “OFF”
POSITION.
THIS EQUIPMENT IS DESIGNED FOR COMMERCIAL
CATERING PURPOSES AND WILL GENERATE SIGNIFICANT
HEAT. HOT SURFACES WILL CAUSE BURNS. A HAZARD
AND RISK ASSESSMENT MUST BE UNDERTAKEN BY
OWNERS AND ALL OPERATORS MADE AWARE OF THESE.
THE TOP OF THE SALAMANDER HAS FLUE OUTLETS AND
IS VERY HOT – THE FLUE OUTLETS MUST NEVER BE
COVERED OR RESTRICTED IN ANY WAY AND STAFF MUST
BE INSTRUCTED NOT TO TOUCH THE TOP SURFACE.
NOTE:
For your safety, all burners are controlled by a flame failure sensing
device. If the device does not sense a flame, gas supply to the burner
will be cut.
Salamander Manual
Page 11
Revision: 13 Sep 07
OPERATOR MANUAL S86 130907.doc
