Description Of The Unit - Lagrange evolution Manual

DESCRIPTION OF THE UNIT

1. Varnished wood base with stainless steel insert
Thermodur supports
2.
removable glass trays with stainless steel rims
3. 3
4. Two independent on/off switches with lighted indicators
Detachable cord
5.
Depending on model:
6. Large cast aluminum pans for Reblochon, with non-stick coating
and beech wood handles
Small cast aluminium raclette pans with non-stick coating and
7.
beech wood handles
Wooden spatulas
8.
9. Cheese knife
Cheese slicer
10.
CHARACTERISTICS
Varnished wood base with stainless steel insert (to hold/store pans)
*
Thermodur supports
*
removable glass trays with stainless steel rims
3
*
wooden spatulas
8
*
independent on/off switches with lighted indicators
2
*
2 m detachable red cord
*
Volts Hz - ( x
230 50 2 450
*
The cable that is used is a
*
Depending on model:
or large cast aluminum pans for Reblochon, Ø
1 2
*
stick coating and beech wood handles
small cast aluminum raclette pans with non-stick coating and
8
*
beech wood handles
Wooden spatulas
*
Cheese knife
*
Cheese slicer
*
These devices comply with the
DEEE / /EU,RoHs
2012 19
the 1935 / 2004 /EC materials in contact with foodstuffs regulation.
45
E N G
Watts)
0 . 75 mm² H 05 RR-F 3 G
cm, with non-
16
2014 / 35 /EU, 2014
/ /EU and / /EU directives and
2011 65 2015 863
/ 30 /EU,