Table of Contents
Advertisement
GBA B 0010 3 E
1.2
P
– W
ICTOGRAMS
Before any cleaning, maintenance or repair work is carried out, the appliance must
be disconnected from the mains and de-energized. To do so, it is not enough to set
the power switch to OFF. Instead, the mains plug must be pulled or the electrical
circuit must be de-energized, respectively. Check that no voltage is present before
opening the appliance, and lock out the circuit to make it safe against re-energizing.
Cleaning must only be performed by qualified persons who have read and under-
stood these Instructions for Use and are familiar with applicable hygiene rules. En-
sure that care is exercised during cleaning of the unit.
Cleaning of stainless steel
For light cleaning, wipe down the surface with a cloth or soft brush/sponge soaked
in warm water which contains a small amount of dishwashing detergent. Follow this
up by wiping with clear water until no cleaning agent residue remains on the sur-
face, as the latter might cause discoloration or stains. Finish by rubbing the surface
dry.
To remove more stubborn or extensive residue, a stainless steel cleaning product
may be used.
Never use any of the following for cleaning:
aggressive or bleaching products, i.e., containing active oxygen, chlorine, or
caustic/corrosive constituents.
abrasive cleaning products such as scouring creams/pastes, steel wool, saponi-
fied steel wool, metal or plastic sponges, or sponges with a scratchy surface
(scouring side).
Cleaning of powder-coated surfaces
The cleaning agents must not damage the coating either mechanically or chemically
and must be free of solvents that could dissolve the coating.
Strongly alkaline, acidic or highly abrasive substances should not be used. Before
cleaning, it must be checked whether a satisfactory cleaning result can be achieved
with the selected cleaning agents.
Never use steam and/or pressure jet cleaning equipment to clean this appliance!
This might damage the appliance to the point where it may
pose a
The total permitted regeneration and hot-holding time according to HACCP will be
exceeded after 3 hours.
Risk of potential health impairment!
BA
Last revised 05-2020
ARNING NOTES
hazard to your life!
Page 7 of 24
Mai 6, 2020
Rev. 3
Advertisement
Table of Contents
