Related Manuals for B.Pro MANHATTAN MWA 3
Summary of Contents for B.Pro MANHATTAN MWA 3
- Page 1 MANHATTAN MWA 3/MWA 4/MWA 5 HEATED SERVERY COUNTER Translation of the original operating instructions...
- Page 2 MANHATTAN Heated Servery Counter General Information Copyright These instructions are protected by copyright. None of this information may be reproduced, distributed, used to the advantage of our competitors or made accessible to third parties either completely or in part. Technical changes Subject to modifications for the purpose of technical improvement.
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Page 3: Table Of Contents
MANHATTAN Heated Servery Counter Contents About this product Application ..........1 Conditions of use . - Page 4 Support crossbars ......... . 53 B.PRO microfibre cleaning cloth....... . 53 DeepClean Stainless Steelcleaning and care agent .
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Page 5: Application
MANHATTAN Heated Servery Counter About this product Application The MANHATTAN heated servery counter is designed for the following applications: Presentation of food in Gastronorm containers Temperature maintenance of food in Gastronorm containers Serving food. The unit is used for presenting and serving food, but not for storing food for extended periods. - Page 6 MANHATTAN Heated Servery Counter The front panelling for the operator, customer and short sides are available in various colours and materials, and can therefore be adapted to the respective environment. Various glass attachment shelves are available, with lighting and/or heat radiators as an option, for the optimum presentation of the food.
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Page 7: Unit Models/Design Features
MANHATTAN Heated Servery Counter Unit models/design features Depending on the configuration, the MANHATTAN heated servery counter can be equipped with the following design features: Sturdy stainless-steel frame construction Four steering castors, two of which have castor brakes Stainless-steel feet, height-adjustable ... -
Page 8: General Information
MANHATTAN Heated Servery Counter Safety General Information The unit has been built using state-of-the-art technology. Accordingly, all the requirements necessary for safe operation have been fulfilled. Additional dangers do nevertheless exist when the unit is operating. The safety precautions and warnings in these operating instructions are there to help you protect yourself against these sources of danger. -
Page 9: Transport
MANHATTAN Heated Servery Counter Unit model with heat radiators Warning sign Meaning - Mounting Location "Hot surface warning" sticker in accordance with DIN 4844-2 on both long sides of the U-shaped light housing. Caution! Damage to persons or property! If explosive materials or containers are stored in the unit and the unit is operated, this may cause an explosion and subsequent personal injury and property damage. -
Page 10: Commissioning
MANHATTAN Heated Servery Counter Insert and remove mains plug only while unit is switched off, as otherwise the unit electrical system can be damaged. Connected external devices must also be switched off before disconnecting the mains plug. To disconnect the unit, only pull on the mains plug housing. Electrical connection of several modules The overall connected load of 11 kW may not be exceeded when several modules are electrically connected. - Page 11 MANHATTAN Heated Servery Counter Unit model with heated compartments Avoid opening the unit doors unnecessarily when heating is active. Only open unit doors briefly for loading or removing Gastronorm containers. Only load the heated compartments with covered, stainless-steel Gastronorm containers. Keep a gap of at least 90 mm clear between the compartment and the underside of the bottom GN container pushed in.
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Page 12: Shutting Down
MANHATTAN Heated Servery Counter Castor brake Unit model with castors Always secure the unit from rolling away by setting the castor brakes. The unit can cause injuries and damage to property if allowed to roll away accidentally. Change of location Always disconnect the mains plug and remove objects from the bain-marie wells and placement surfaces before changing locations. -
Page 13: Maintenance
MANHATTAN Heated Servery Counter Hygiene The provisions of the hygiene guidelines 93/43/EEC as well as your national hygiene regulations must be complied with. Cleaning frequency Clean the unit after each use. Cleaning methods Use only approved cleaning methods. Do not use steam jet units, high-pressure cleaners, water sprayers or similar cleaning devices. -
Page 14: Repairs
The unit may only be repaired by the following service points: In-house, by B.PRO-trained experts Externally, by B.PRO-trained customer service B.PRO Service The warranty will be invalidated if the unit is repaired by anyone else or without being commissioned. -
Page 15: Transport
Have the carrier confirm the damage (signature). Retain the unit and notify B.PRO of the damage, enclosing the waybill. – or – Do not accept the unit and return it to B.PRO via the carrier. -
Page 16: Unpacking
MANHATTAN Heated Servery Counter Open the transport packaging at the places provided. Do not rip or cut it! Unpacking Check the scope of delivery. Remove the protective films from the unit. Disposing of packaging material Packaging materials are recyclable. ... -
Page 17: Overview
MANHATTAN Heated Servery Counter Overview Unit Unit model with feet Example illustration of MANHATTAN MWA3 (1) One-level attachment shelf, pulled down to top surface on customer side, without lighting (2) Panelling, short side (3) Skirting panel, short side (4) Installation compartment with drain valve, power cable and optional socket outlet for connecting additional modules (5) On/Off switch for heating of bain-marie well (6) Rotary knob for setting setpoint temperature of bain-marie well... - Page 18 MANHATTAN Heated Servery Counter Unit model with castors Example illustration of MANHATTAN MWA4. (1) Upper level of two-level glass attachment shelf pulled down on customer side (2) Light housing with lighting (3) Upper level of two-level glass attachment shelf pulled down to top surface on customer side (4) Light housing with lighting and ceramic heat radiators (5) Fold-down tray slide of stainless-steel tubing on customer side...
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Page 19: Operating Modules
MANHATTAN Heated Servery Counter Operating modules (bain-marie wells, compartment, heat radiators, lighting) (1) "Bain-marie well heater" On/Off switch with integrated operating indicator LED (2) Rotary knob for setting the setpoint temperature of the bain-marie well (3) Symbol of fourth bain-marie well (4) "Compartment heating"... -
Page 20: Loading Types
MANHATTAN Heated Servery Counter Loading types The bain-marie wells can be loaded in the following two ways: Dry loading with Gastronorm containers Gastronorm containers are hung in the dry bain-marie wells. When filling with a small amount of food, we recommend preheating the bain-marie wells. -
Page 21: Assembly
MANHATTAN Heated Servery Counter Assembly Preparing assembly Protective film removed from unit Mains connection provided by customer matches values specified on rating plate Selecting location To ensure the best possible temperature maintenance of the food, note the following points when selecting where to place the unit: ... -
Page 22: Connecting Modules To Each Other
MANHATTAN Heated Servery Counter Connecting modules to each Mechanical coupling of the modules other Two modules can be connected to each other with module connectors at the aluminium corner profiles of the modules. Unit model with panels at the aluminium corner profiles ... - Page 23 MANHATTAN Heated Servery Counter Slide in one sleeve (1) each as far as possible through the holes for the module connectors (2) at the lop and bottom in the long unit side of the module which is to be connected to. ...
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Page 24: Connecting Unit
MANHATTAN Heated Servery Counter Firmly tighten the Allen screws of the sleeves with an Allen key (6 mm) (1.). The connecting pins are fixed in place on the module to be coupled to. Slide the springs (2.) and module connecting strips (3.) onto the 4 mounted connecting pins (3.). -
Page 25: First Cleaning
MANHATTAN Heated Servery Counter Caution! Material damage! If connected external units have not been switched off before plugging in or unplugging the mains plug, the unit electrical system and customer-supplied socket outlet may become damaged. Before connection, ensure that all connected external units are switched off. -
Page 26: Commissioning
Heating up empty unit for the first time During the initial start-up, the insulation material which becomes hot may cause an unpleasant odour. For this reason, B.PRO recommends heating the bain-marie wells and the optional heated compartments while empty for approx. two hours before initial use. - Page 27 MANHATTAN Heated Servery Counter Set all rotary knobs to the highest level (10). Pre-heat all bain-marie wells and the optional heated compartments for approx. 2 hours. Switch off the heaters of all bain-marie wells and the optional heated compartments in the underframe at the respective On/Off switch.
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Page 28: Operation
MANHATTAN Heated Servery Counter Operation Connecting external unit Unit model with socket outlet The maximum connected load of the socket outlets for the connection of external units is 3.5 kW. Chapter "Technical data" on page 49. Unit is installed with a firm stance ... -
Page 29: Switching Heating For Compartments On Or Off And Setting Setpoint Temperature
MANHATTAN Heated Servery Counter Switching off heating Switch off the "Bain-marie well heater" On/Off switch of the desired bain- marie well. The operation indicator LED of the "Heating of bain-marie well" On/Off switch goes out. Switching heating for Unit model with heated compartments compartments on or off and Switching on heating setting setpoint-temperature... -
Page 30: Switching The Heat Radiators On Or Off
MANHATTAN Heated Servery Counter Switch on the "Compartment heating" On/Off switch. The operation indicator LED of the "Compartment heating" On/Off switch lights up. Switching off heating Switch off the "Compartment heating" On/Off switch. The "Compartment heating" operation indicator LED goes out. Switching the heat radiators on or Unit model with heat radiators Switching on heat radiators... - Page 31 MANHATTAN Heated Servery Counter Warning! Hot unit parts and objects below the heat radiators! When the heat radiators are switched on, objects located under the radiators, the protective screens and the outside of the radiator housing become hot and can cause burns. ...
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Page 32: Switching Lighting On Or Off
MANHATTAN Heated Servery Counter Switching lighting on or off Unit model with lighting Switching on lighting Caution! Danger of burns! The glass panes of the lighting become hot during operation. Contact with unprotected skin can result in burns. Do not touch hot lighting with unprotected skin. ... -
Page 33: Loading Bain-Marie Well Dry
We recommend wet loading due to the better heat transfer to the Gastronorm containers. B.PRO recommends loading with Gastronorm containers made of stainless steel (good heat distribution compared to synthetic Gastronorm containers). Gastronorm containers placed in the unit must be able to withstand a temperature of at least +100 °C. - Page 34 GN 1/6, GN 2/8 and GN 1/9 can be hung in the bain-marie wells. When using a support crossbar lengthwise, the following Gastronorm containers GN 2/4, GN 1/4 and GN 1/6 can be hung in the bain-marie wells. Support crossbars can be ordered as accessories from B.PRO. Section "Accessories" on page 53. ...
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Page 35: Loading Bain-Marie Well Wet
With wet loading, the bain-marie wells are filled with water up to the marking before preheating and/or loading (corresponds to the specified filling amount of 4 litres). To reduce the preheating time or to forgo preheating altogether, B.PRO recommends filling the bain-marie wells with water. ... - Page 36 Gastronorm containers GN 2/4, GN 1/4 and GN 1/6 can be hung in the bain-marie wells. Support crossbars can be ordered as accessories from B.PRO (for order number see B.PRO price list). ...
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Page 37: Preheating And Loading Compartment(S)
MANHATTAN Heated Servery Counter Insert the corresponding support crossbar or crossbars as is necessary. Hang Gastronorm containers in the bain-marie wells. Preheating and loading Unit model with heated compartments compartment(s) The heated compartments are used for the temporary storage of hot food in Gastronorm containers until the food is served. -
Page 38: Keeping Food Hot
MANHATTAN Heated Servery Counter Switch on heating for compartments with "Compartment heater" On/Off switch. The operation indicator LED of the "Compartment heating" On/Off switch lights up. Change the setpoint temperature on the rotary knob if necessary. Section "Switching heating for compartments on or off and setting setpoint-temperature"... -
Page 39: Removing Food
MANHATTAN Heated Servery Counter Unit model with heat radiators The heat radiators support temperature maintenance of food. Switch on heat radiators if necessary. Section "Switching the heat radiators on or off" on page 26. Removing food Warning! Bain-marie wells become hot! While maintaining temperature, the bain-marie wells and the Gastronorm containers or objects contained within become hot and can cause burns. - Page 40 MANHATTAN Heated Servery Counter Unit model with castors Caution! Be careful not to pinch your foot! The foot can be pinched and injured when the castor brakes are released and locked. Be careful not to put your foot between the castor brakes and the castor or unit panelling.
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Page 41: Traversing Ramps, Recesses, Slanted Surfaces
MANHATTAN Heated Servery Counter Unit model with feet Transport the unit to the new location with suitable means of transport (e.g. lift truck). Traversing ramps, recesses, Unit model with castors slanted surfaces All information and conditions for moving the unit to a new location on a level surface are also valid for the traversing of ramps, recesses and slanted surfaces. -
Page 42: Folding Up Attachment
MANHATTAN Heated Servery Counter Warning! The unit can tip! The unit can tip over when traversing a slanted surface. Never move the unit across a surface (e.g. ramp) with an incline greater than 10°. First check whether the unit can be safely pushed over the ramp, recess or slanted surface. -
Page 43: Shutting Down
MANHATTAN Heated Servery Counter Shutting down Shutting down unit Unit connected to a socket outlet Switch off all connected electrical consumers. Unplug the mains plug. Fold the attachments downwards. – 39 –... -
Page 44: Help In The Event Of Problems
MANHATTAN Heated Servery Counter Help in the event of problems Operation indicator LEDs do not light up – no mains voltage in Cause Action the unit Plug the mains plug into the socket Mains plug is unplugged or not plugged in properly. -
Page 45: Heat Radiators" Operation Indicator Leds Light Up, But The Food Temperature Is Not Adequately Maintained
MANHATTAN Heated Servery Counter "Heat radiators" operation Unit model with heat radiators indicator LEDs light up, but the food temperature is not Cause Action adequately maintained Eliminate the cause(s) of the draft or Unit is exposed to a (strong) draught. -
Page 46: Cleaning And Care
Regularly remove lime, fat, starch and protein coatings by cleaning. The following cleaning agents may be used: Commercial cleaning agents in aqueous solution Soft cleaning cloth B.PRO microfibre cleaning cloth (use with water only) – 42 –... -
Page 47: Draining Water From The Bain-Marie Wells
Commercial cleaning agents in aqueous solution Soft cleaning cloth B.PRO microfibre cleaning cloth (use with water only) Natural stone top surface Unit model with natural stone top surface Information on cleaning natural stone top surfaces is contained in the included care instructions for natural stone surfaces. - Page 48 MANHATTAN Heated Servery Counter Hold the drain hose with the drain valve (1) over the catch container (e.g. Gastronorm container or bucket). To open the drain valve, turn the hand lever 90° anticlockwise. The drain valve is opened and the water runs off. ...
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Page 49: Cleaning Unit
MANHATTAN Heated Servery Counter Cleaning unit The unit is switched off Hot unit parts are cooled down Caution! Danger of slipping! A danger of slipping exists if cleaning water runs out during or after cleaning. Completely wipe up water which has run out onto the floor. ... -
Page 50: Maintenance
MANHATTAN Heated Servery Counter Maintenance Having unit regularly maintained B.PRO recommends having regular maintenance performed on the unit by appropriately trained experts. Regular maintenance prevents failure of the unit, extends its operating life and contributes to general value retention. -
Page 51: Repairs
In-house, by B.PRO-trained experts Externally, by B.PRO-trained customer service B.PRO Service Description of problem In addition to an exact description of the defect, B.PRO Service requires the following information from the rating plate: Article number Model ... -
Page 52: Spare Parts
Transport the unit to a disposal point for electrical appliances (e.g. specialist disposal firm). This product may not be disposed of with other commercial waste. Further information on disposal is available from the dealer or from B.PRO Service. Section "Address" on page 48. – 48 –... -
Page 53: Technical Data
General data Dimensions (approx. without attachments and glass attachment shelf) Model Length Width Height in mm in mm in mm MANHATTAN MWA 3 1200 MANHATTAN MWA 4 1550 MANHATTAN MWA 5 1900 Changes in dimensions caused by accessories (approx.) Model Length... - Page 54 MANHATTAN Heated Servery Counter Unit model with closed compartments Model Capacity per compartment MANHATTAN MWA 3 4 GN 1/1-65 MANHATTAN MWA 4 8 GN 1/1-65 MANHATTAN MWA 5 12 GN 1/1-65 Weights The weight is dependent on the unit model. The following table provides an overview of the approx.
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Page 55: Electrical Data
MANHATTAN Heated Servery Counter Unit model with open compartment Component/accessory Surface load (kg) part Middle shelf Temperature control range Bain-marie well +30 °C to +95 °C, continuously adjustable Unit model with heated compartments Compartments: +30 °C to +80 °C, continuously adjustable Electrical data Connected loads ... -
Page 56: Environment
MANHATTAN Heated Servery Counter Environment Environmental conditions – operation Temperature: +15 °C to +32 °C Relative humidity: without condensation Environmental conditions – storage, transport Temperature: –10 °C to +40 °C Relative humidity: without condensation Emissions The workplace-specific noise level of the unit is less than 70 dB(A). Materials Shelf, unit body: stainless steel... -
Page 57: Ordering Information
MANHATTAN Heated Servery Counter Ordering information MANHATTAN MWA 3 heated Article number: 566 609, 566 610 servery counter MANHATTAN MWA 4 heated Article number: 566 611, 566 612, 566 613 servery counter MANHATTAN MWA 5 heated Article number: 566 614, 566 615, 566 616... - Page 58 MANHATTAN Heated Servery Counter Standards DIN 18865-1: Equipment for commercial kitchens - food distribution equipment - Part 1: Dimensions, requirements, testing. DIN 18865-3: Equipment for commercial kitchens - food distribution equipment - Part 2: Heated servery counters: DIN 18865-4: Equipment for commercial kitchens - food distribution equipment - Part 4: Top shelves heated or unheated.
- Page 60 B.PRO GmbH P.O. Box 13 10 75033 Oberderdingen GERMANY Phone +49 (0)7045 44 - 81416 +49 (0)7045 44 - 81508 Email service@bpro-solutions.com Internet www.bpro-solutions.com...