Feil! Stil er ikke definert.
7
2.5.8 Service and maintenance, troubleshooting
•
Prescribed adjustment, service and inspection work is to be accomplished timely by
the manager or if necessary by an authorized service technician.
•
The operating personal is to be informed before the beginning of the maintenance
and service work.
•
The unit is to be disconnected from the mains before maintaining, inspecting and
repairing is performed; the main switch is to be guarded against unintended reclos-
ing.
•
Check all screw connections for tight fitting.
•
After finishing maintenance check all safety devices for proper functionality.
2.5.9 Structural changes to the unit
•
Do not perform any changes, extensions or conversions to the unit without the manu-
facturers permission, especially welding work at supporting parts.
•
For all conversions a written permission of the company UBERT GASTROTECHNIK
GMBH is necessary.
•
Change all parts of the unit, that are in impropper condition.
•
Use only original spare parts.
2.5.10 Cleaning of the unit and disposal of the waste
Used substances and materials are to be handled and disposed appropriately, especially
lubricants. Detergents have to follow the rules of food-hygiene.
printed: 03/2010 Subject to change!
GourmetLineUserManualDKTG
