5 Setup
Purpose of this section
This section provides information on how to set up your unit.
This section is intended for the user, as well as for installers and authorized customer service compa‐
nies.
5.1
Working Safely During Setup
For Your Safety
Before starting your work, read and understand the hazards described in Hazards and Safety Meas‐
Personnel qualifications required for setting up the unit
Required qualifications for setting up the unit:
■
The unit should be set up exclusively by qualified technicians from an authorized customer service
company.
Setup standards and regulations
All national, state, and local standards and regulations concerning commercial kitchen operations
must be complied with. These include, but are not limited to, the Food Code published by the Food
and Drug Administration (FDA) (current edition) and the standards published by the National Sanita‐
tion Foundation (NSF).
The local rules and regulations that apply to the installation location, as defined by the relevant local
authorities and utility companies, must be complied with.
Personal protective equipment
Wear the personal protective equipment specified for your work in the 'Personal Protective Equipment'
on page 35 section of 'For Your Safety'.
Moving heavy loads
Risk of injury when lifting loads incorrectly
Lifting the unit incorrectly may result in injury (especially in the area of the torso) due to the unit's
weight.
Use appropriate lifting equipment when placing the unit on a work table or equipment stand or in a
stacking kit.
When adjusting the unit's location, make sure to use an appropriate number of people to lift the unit
as required by the latter's weight (guideline: 30 lbs to a maximum of 120 lbs depending on age,
sex, and build). Comply with all occupational health and safety regulations that apply at the
installation location!
Use carrying straps when removing the unit from the pallet.
Wear the required personal protective equipment.
5 Setup
Installation Manual
38
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