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2 For your safety
2.2
Intended use of your hood
Intended use
The hood must only be used for the purposes specified below:
The hood is exclusively designed for condensing steam and vapour from combi ovens.
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The hood is designed for combi ovens belonging to the mini 6.06, 6.10, 10.10 series.
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The hood is intended solely for professional, commercial use.
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The ambient temperature must lie between 4°C and 35°C.
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The hood does not need to be connected directly to a ventilation system as the exhaust air from
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the combi oven is condensed by a condensation unit and a baffle filter.
The hood is connected to the combi oven controller to enable communication and relevant control.
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In addition, the hood is only being used as intended when the following conditions are met:
To avoid accidents and any damage to the hood, the owner must train staff on a regular basis.
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The hood must be operated only by trained staff.
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The manufacturer regulations for operation and servicing of the hood must be observed.
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Restrictions on use
The following restrictions on use must be observed:
The hood improves the environment in the kitchen but is no substitute for an air ventilation system.
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The hood must only be operated when all safety devices are fitted and in working order.
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The hood must not be used with mobile combi ovens (stand on castors).
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The hood must not be used for mini mobil.
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Requirements to be met by operating personnel
The combi oven must only be operated by personnel who satisfy specific requirements. Please re‐
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fer to 'Requirements to be met by personnel, working positions' for the training and qualifications
requirements.
Personnel must be aware of the risks and regulations associated with handling heavy loads.
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Requirements relating to the operating condition of the hood
The following requirements relating to the operating condition of the hood must be met:
The hood must only be operated when all safety devices are working correctly.
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The hood must only be operated when the hood casing and the electrical box cover are fitted cor‐
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rectly.
The hood must only be operated when the baffle filter is fitted correctly.
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Requirements relating to the operating environment of the hood
The following requirements relating to the operating environment of the hood must be met:
The hood must NOT be operated if the national and local regulations regarding ventilation and dis‐
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charge, or the specific requirements for the relevant cooking equipment, are not complied with.
The hood must NOT be operated in the vicinity of flammable gases or liquids.
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The hood must NOT be operated in toxic or potentially explosive atmospheres.
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The kitchen floor must be kept dry to reduce the risk of accidents.
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Cleaning requirements
The following requirements must be met during cleaning:
The combi oven and the hood must be disconnected from the power supply in order to clean the
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hood.
It is only permitted to use the following materials:
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Common household, non-alkaline detergent that is gentle on the skin and is pH-neutral
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High-pressure cleaners, sprinklers or water jets must not be used for cleaning.
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The hood must not be treated with acids or exposed to acid fumes.
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Operating and installation instructions
11
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