Table of Contents
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Table of Contents
Related Manuals for Blanco SERVISTAR GASTRO 80
Summarization of Contents
General Information
Copyright Notice
Copyright notice protecting the manual's content.
Technical Changes
Statement regarding potential technical modifications to the product.
Product Documentation
Information about the target audience and type of documentation.
Typographical Conventions
Explanation of symbols and formatting used in the instructions.
Warnings and Signal Words
Overview of signal words and their meaning for hazard communication.
About This Product
Application
Details on the intended uses and environments for the SERVISTAR GASTRO.
Conditions of Use
Specifies the permissible ambient conditions for operating the unit.
Product Features
Description of the main components and features of the SERVISTAR GASTRO.
Options and Accessories
Information on available optional accessories and their functions.
Safety
General Safety Information
General safety advice and reminder of residual risks.
Safety Precautions
Mandatory precautions to ensure safe operation of the unit.
Warning Observations
Instructions to observe warnings with danger symbols.
Operating Instructions Handling
Requirement to read and store operating instructions carefully.
Transport Safety Guidelines
Guidelines for safely transporting the unit, including vehicle loading.
Operation Safety Considerations
General safety considerations for unit operation by users.
Load-Bearing Capacity
Information on the maximum load capacity for unit components.
Damage and Repair Procedures
Procedure for dealing with unit damage and arranging repairs.
Loading Precautions
Advice on proper loading to maintain stability and prevent damage.
Castor Brake Operation
Instructions on using castor brakes for securing the unit.
Changing Unit Location Safely
Safe procedures for moving and repositioning the unit.
Cleaning and Care
Hygiene Regulations
Reference to hygiene guidelines and national regulations.
Cleaning Frequency and Methods
Recommendations for how often and how to clean the unit.
Cleaning Agents
List of permitted and prohibited cleaning agents for different surfaces.
Cleaning Water Handling
Precautions regarding water spillages during cleaning.
Initial Corrosion Removal
Initial advice on dealing with areas of corrosion on the unit.
Standards and Compliance
Standards and Guidelines
Overview of applicable standards, guidelines, and safety regulations.
Product Marking
Information about the unit's rating plate and its importance.
Transport
Damage Reporting Procedure
Steps for checking and reporting transport damage.
Scope of Delivery
Details on the items included in the product delivery.
Unpacking Instructions
Guidance on safely opening packaging and checking contents.
Disposing of Packaging Material
Instructions for the environmentally sound disposal of packaging.
Installing Accessories
Push Handle Accessory Installation
Instructions for mounting the height-adjustable push handle to the supporting frame.
Hygiene Shrouding Accessory Setup
Initial steps for setting up the hygiene shrouding components.
Hygiene Shrouding Installation Steps
Detailed procedure for fitting and securing the hygiene shrouding.
Operation
Unit Overview
Diagram and labels identifying the components of the SERVISTAR GASTRO unit.
Adjusting Plate Holder Spacing
How to adjust the horizontal spacing of plate holders to match plate sizes.
Unit Model with Plate Block Adjustment
Procedure for adjusting plate holders when the plate block is in use.
Loading the Unit
Safe procedures for loading plates, including warnings about tipping and scalding.
Moving Unit to a New Location
Steps and safety precautions for relocating the unit.
Traversing Ramps and Slanted Surfaces
Safe methods for moving the unit over uneven terrain or inclines.
Distributing Food
Procedure for safely removing and distributing plates from the unit.
Cleaning and Care Details
Stainless Steel Corrosion Resistance
Explanation of stainless steel's passive layer and factors affecting it.
Aluminium Corrosion Resistance
Explanation of aluminium's surface properties and corrosion risks.
Cleaning Agents and Methods
Detailed guidance on cleaning agents for various surfaces and types of soiling.
Daily Cleaning Procedure
Step-by-step guide for routine daily cleaning of the unit.
Hygiene Shrouding Cleaning and Storage
Instructions for cleaning and properly storing the hygiene shrouding.
Disassembling for Thorough Cleaning
Process for disassembling the unit to facilitate thorough cleaning.
Thorough Cleaning Steps
Detailed steps for thoroughly cleaning the unit, including profile tubes.
Reassembling the Unit
Instructions for correctly reassembling the unit after thorough cleaning.
Removing Corrosion from Stainless Steel
Methods for removing fresh and older/severe corrosion from stainless steel.
Maintenance
Regular Unit Maintenance
Importance and procedure for regular professional maintenance of the unit.
Checking Castor Brakes
Procedure for checking the effectiveness of castor brakes.
Repairs
Authorised Repair Personnel
Information on who is authorized to perform repairs on the unit.
Reporting Defects
Required information for reporting a defect to BLANCO Service.
Replacing Components
Details on authorized personnel for replacing unit components.
Ordering Spare Parts
Information required when ordering spare parts for the unit.
Company Information
Company Address
Contact details for BLANCO Professional GmbH + Co KG.
Disposal
Disposing of the Unit
Instructions on how to make the unit unusable and turn it over for recycling.
Technical Data
Dimensions and Weight
Specifications for model dimensions, capacities, and empty weight.
Load-Bearing Capacity
Maximum load capacity for plate holders and table platforms.
Vertical Plate Spacing
The standard vertical spacing between plate holders.
Material Specifications
Details on the materials used in the construction of the unit.
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