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bPro BASIC LINE W-4 Translation Of The Original Operating Instructions

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HOT BUFFET
BASIC LINE W-3/4
Translation of the original operating instructions

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Summary of Contents for bPro BASIC LINE W-4

  • Page 1 HOT BUFFET BASIC LINE W-3/4 Translation of the original operating instructions...
  • Page 2 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS General information General information These instructions are protected by copyright. None of this information may be reproduced, Copyright distributed, used to the advantage of our competitors, or made accessible to third parties either completely or in part. Subject to modifications due to technical improvements.

  • Page 3: Table Of Contents

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Contents About this product Scope of application Conditions of use Product features Standard model Options and accessories Safety General information About this product Transport Commissioning Handling and operation Shutting down Cleaning and care Maintenance Repairs Standards and guidelines Product marking...
  • Page 4 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Assembly Preparing assembly Selecting location Positioning unit Attaching/unfastening module connectors Attaching/detaching skirting panels Commissioning Prerequisites for operation Connecting the unit Initial start-up Handling and operation Connecting external devices Switching heating for bain-marie wells on or off and setting setpoint temperature Switching heating for unit compartments on or off and setting setpoint temperature Switching the radiant heaters on or off Switching lighting on or off...
  • Page 5 Disposing of the unit Technical data General data Electrical data Environment Ordering information BASIC LINE W-3 BASIC LINE W-4 BASIC LINE W-3 KIDS BASIC LINE W-4 KIDS Operating instructions Support crossbar Gastronorm containers Lid for Gastronorm container Standards, guidelines, rules, regulations...
  • Page 6 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS...

  • Page 7: About This Product

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS About this product The BASIC LINE hot buffet is designed for the following applications: Scope of application • Keeping food hot in Gastronorm containers • Serving food, food distribution • Self-service buffets The BASIC LINE hot buffet is used for presenting and serving food, but not for storing food for extended periods.
  • Page 8 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS The hot buffet is fitted with a fold-down tray slide on the customer side. An additional fold-down tray slide is available as option for the operator side. The side faces can be fitted with fold-down shelves as an option. The attachments can be lowered 10 cm if required.

  • Page 9: Standard Model

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS The standard BASIC LINE hot buffet model includes: Standard model • Stainless steel top surface with 3 or 4 bain-marie wells, depending on the model • Customer-side sneeze guard made of toughened safety glass •...
  • Page 10 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS • Module attachment set • Body in a variety of colours • Front panelling in different colours and different designs (powder-coated and Resopal) • Assembly – 4 steering castors, 75 mm in diameter, 2 of which have brakes –...

  • Page 11: Safety General Information

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Safety The unit has been built to state-of-the art standards. All the requirements necessary to ensure General information safe operation have been met. Nevertheless, residual risk does exist when operating the unit. The safety precautions and warnings in these operating instructions are there to help you protect yourself against these hazards.

  • Page 12: Transport

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Warning signs The following optional warning signs are mounted to the unit: Warning sign Meaning – Mounting position "Maximum load capacity" sticker "Warning: hot surface" in compliance with DIN 4844-2 on the optional heat bridge Equipotentiality as per IEC 60417-5021, on the body, in the right-hand lower section on operator side, directly next to the potential equalisa- tion connection on the unit lower surface...

  • Page 13: Handling And Operation

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Do not operate the unit until it has reached room temperature. Mains connection The mains voltage and frequency specified on the rating plate must match the corresponding values for the mains socket outlet. Only connect the unit to a socket outlet that is protected by a residual-current device (RCD)/resi- dual-current circuit breaker (each phase with max.
  • Page 14 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Sneeze guard The sneeze guard is made of toughened safety glass and offers high resistance to impacts and shocks. No undetected damage is able to occur to the glass such as chipping due to impact or knocking.
  • Page 15 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Hygiene regulations When serving food, observe the regulations relevant to the foodstuffs concerned and the cha- racteristics of the food. Unit model with castor brakes Always secure the unit from rolling away by applying the castor brakes. The unit can cause inju- ries and damage to property if allowed to roll away accidentally.

  • Page 16: Shutting Down

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS The unit should be pushed only, never pulled. Always push the unit with both hands on the top surface. If the unit is heavy, you may not be able to apply the brakes quickly enough if you push the unit with just one hand. Be careful not to pinch your hands between the unit and walls or other objects, such as cabi- nets.

  • Page 17: Maintenance

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Hot unit parts, objects and food The bain-marie wells, optionally available heated unit compartments and Gastronorm containers that they contain reach +95 °C during operation and can cause burns. Allow the unit to cool for at least 20 minutes before cleaning. Cleaning water Dry the unit thoroughly after cleaning.

  • Page 18: Standards And Guidelines

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Observe the applicable standards, guidelines and safety regulations. Standards and guidelines The owner is responsible for compliance with the applicable standards, guidelines and safety regulations. The unit is fitted with a rating plate. The warranty is voided if the rating plate is removed. Product marking...

  • Page 19: Food Serving At Reduced

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Food serving at reduced height for catering in schools and child daycare centres The food serving systems from B.PRO for daycare facilities and schools are generally designed Scope of application with a reduced overall height (750 mm) compared to our standard. However, this poses additional potential hazards due to children/young people coming into con- tact with this product.

  • Page 20: Hot Surfaces

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS The unit may have hot surfaces with surface temperatures of >60 °C. This is required from a Hot surfaces technical perspective to ensure proper use and assure the unit's technical characteristics and/or features guaranteed by B.PRO. High surface temperatures can cause burns if people come into contact with surfaces for long.

  • Page 21: Mini-Catch Function And Use

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Mini-catch function and Hinge model with mini-catch – Pull out the mini-catch and hold. – Fold attachment up/down. – Release mini-catch. The mini-catch will lock into position when the attachment is folded up. The securing mechanism is active.

  • Page 22: Transport

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Transport The unit must be checked for any damage incurred during transport (visual inspection) imme- Checking for/reporting diately after delivery. transport damage – Document any damage incurred during transport (description of defect) on the waybill in the presence of the carrier.

  • Page 23: Overview

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Overview BASIC LINE W-3/4 Unit Heat bridge with ceramic radiant heaters Customer-side sneeze guard Bain-marie well Fold-down stainless-steel tubing tray slide on customer side Mounts for fastening optional shelf Mounts for fastening operator-side fold-down tray slide...
  • Page 24 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS BASIC LINE W-3/4 with heated underframe Heat bridge with ceramic radiant heaters Customer-side sneeze guard Bain-marie well Fold-down stainless-steel tubing tray slide on customer side Fold-down shelf on the side faces (optional) Side face underframe...

  • Page 25: Operating Elements (Bain-Marie Wells, Unit Compartments, Radiant Heaters, Lighting)

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Operating elements (bain-marie wells, unit compartments, radiant heaters, lighting) On/off switch for integrated LED operation indicator On/off switch for radiant heater On/off switch for lighting Rotary knob for setting the "Bain-marie well" setpoint temperature On/off switch for bain-marie well Rotary knob for setting the "Unit compartment heated"...

  • Page 26: Loading Types

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Unit model with heated unit compartments The rotary knob can be adjusted continuously to set the required setpoint temperature in unit compartments for all compartments. The setting value "10" corresponds to a maximum setpoint temperature of around +85 °C.

  • Page 27: Assembly Preparing Assembly

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Assembly Protective film removed from unit Preparing assembly There are no signs of defects or visible damage to the unit Mains connection provided by customer matches the value specified on rating plate Observe the following points when selecting where to place the unit to ensure that it can ope- Selecting location rate to optimum effect: –...

  • Page 28: Attaching/Unfastening Module Connectors

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS – Release the castor brakes (1). – Using both hands, carefully push the unit into position. – Lock castor brakes (2). Unit model with adjustable feet – Install the unit in the designated location. –...
  • Page 29 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Option Check that you have all parts required to assemble the units (C, D, E, F). – – Undo the pre-fitted screws in modules A and B (1). – Fasten screws E into modules A + B (2). 29 ...
  • Page 30 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Option – Push modules A + B together (3). – Insert connecting profile C (4). – Use the spanner to fasten the hexagon socket screws E (5). Unit model with adjustable feet – Remove the adhesive tape protective film on extension piece F. –...

  • Page 31: Attaching/Detaching Skirting Panels

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Unit model with adjustable feet Attaching/detaching Assemble the skirting panels as shown in the following diagram. You can disassemble them in skirting panels the same way, but in reverse. Repeat the same assembly steps on each skirting panel on the opposite side. 1 - 2x 1 - 2x 2 - 8x...

  • Page 32: Commissioning

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Commissioning Prerequisites for Unit has reached room temperature and is dry There are no signs of defects or visible damage to the unit operation Protective films removed Unit installed and stable Observe the following points when selecting where to place the unit to ensure that food can Connecting the unit be kept hot to optimum effect: –...

  • Page 33: Initial Start-Up

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Heating up empty unit for the first time Initial start-up During the initial start-up, the insulation material becomes hot and may cause an unpleasant odour. For this reason, B.PRO recommends heating the heat bridge, bain-marie wells and the optional heated unit compartments while they are empty for about 2 hours before initial usage.

  • Page 34: Handling And Operation

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Handling and operation Unit model with socket outlets Connecting external The maximum connected load for socket outlets to connect external units depends on the devices specific hot buffet equipment. The exact specifications are marked on the socket outlets and are also indicated on the rating plate.

  • Page 35: Switching The Radiant Heaters On Or Off

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Unit connected to a socket outlet – Set the rotary knob for the unit compartments to the required setting. The setpoint temperature is set. – Switch on the "Unit compartment heating" on/off switch. The "Unit compartment heating" operation indicator LED lights up. Switching off heating mode –...

  • Page 36: Switching Lighting On Or Off

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Unit model with lighting Switching lighting on or Switching on lighting The lighting and heat bridge lower surface becomes hot when the radiant heaters are swit- ched on. Unit connected to a socket outlet Warning! Damage or shattering of the LED protection glass The protection glass may break or shatter when the LED spotlights are switched on.
  • Page 37 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Preheating bain-marie well Preheating is not necessary if a large portion of the bain-marie well is loaded with hot food. B.PRO recommends preheating the unit for 30 minutes before loading it with food if only a small amount of hot food is to be placed in the unit.

  • Page 38: Wet Loading Bain-Marie Well

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS – Insert the corresponding support crossbar or crossbars as necessary. – Hang Gastronorm containers in the bain-marie wells. You will find an explanation of the loading types after the overview: Wet loading bain-marie ª Section “Loading types”...
  • Page 39 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Filling bain-marie wells with water With wet loading, the bain-marie wells are filled with water up to the mark before preheating and/or loading (corresponds to the required filling amount of 4 litres). B.PRO recommends filling the bain-marie wells with hot water to reduce the preheating time or omit preheating altogether.
  • Page 40 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Load bain-marie well with Gastronorm containers Bain-marie wells being used are filled with 4 litres (required filling amount) of hot water each Bain-marie well preheated if necessary (if small amount of food used) Gastronorm containers and food heated Gastronorm containers in good condition (e.g.

  • Page 41: Preheating And Loading Unit Compartment(S)

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Unit model with heated unit compartments Preheating and loading The heated unit compartments are used to store hot food temporarily in Gastronorm contai- unit compartment(s) ners until the food is served. If the unit compartments are to be used to keep food hot, they must be preheated for at least 60 minutes before they can be loaded with food.

  • Page 42: Removing Food

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Removing food Warning! Hot bain-marie well While in keeping hot mode, the bain-marie wells and the Gastronorm containers or objects con- tained within become hot and can cause burns. – You must use protection such as protective gloves when handling hot objects. –...

  • Page 43: Traversing Ramps, Recesses, Inclined Surfaces

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Unit model with castors Caution! Injury and property damage due to excessive speed If you move the unit at an excessive speed, you may not be able to brake it in an emergency. The unit can tip over and cause injuries and damage to property.

  • Page 44: Folding Up And Locking Attachment Into Position

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Unit model with unit base or heated unit compartments Caution! Damage caused by unit base hitting ground The unit may hit the ground and become damaged or immovable due to low ground clearance when traversing ramps, recesses or inclined surfaces. –...
  • Page 45 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Caution! Risk of injury or damage to attachment The attachment may drop onto the floor if its fastening screws are undone, possible causing in- jury or damage. – Use a second person to hold the attachment to prevent it dropping to the floor before undo- ing the top fastening screws.

  • Page 46: Attaching/Removing Customer-Side Front Panelling

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS The front panelling on the customer side can be easily replaced and can be attached or re- Attaching/removing moved without any tools. customer-side front panelling – Push customer-side front panelling (1) under the top cover panel. –...

  • Page 47: Shutting Down

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Shutting down Unit connected to a socket outlet Shutting unit down – Switch off all on/off switches on the unit. – Switch off connected external units if necessary. – Pull out the mains plug. –...

  • Page 48: Troubleshooting

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Troubleshooting Operation indicator LEDs Cause Measure do not light up – no mains Mains plug is disconnected or not plug- – Plug the mains plug into the socket outlet and voltage in the unit ged in properly.

  • Page 49: Corrosion Of Stainless Steel Parts

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Corrosion of stainless Cause Measure steel parts Incorrect handling/care. – Notify a centre authorised to carry out repairs. ª Chapter “Repairs” – Ensure proper handling/care. The unit has external Cause Measure damage Damage during transport, change of lo- –...

  • Page 50: Cleaning And Care

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Cleaning and Care Stainless steel refers to extremely corrosion-resistant, hygienic steels. The stainless steel that Stainless steel B.PRO currently uses primarily consists of iron, chrome and nickel. The corrosion resistance in stainless steel is provided by what is known as a passive layer, for- med on the material surface when it comes into contact with oxygen.

  • Page 51: Cleaning Agents

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Cleaning agents The following cleaning agents may be used on stainless-steel surfaces: • Commercially available stainless steel cleaning agents, e.g. DeepClean Stainless Steel • Commercially available water-based cleaning agents • Commercially available organic-based decalcifiers or anorganic acids which do not damage stainless steel, such as acetic acid, citric acid, sulfamic acid or phosphoric acid;...
  • Page 52 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS – Place a collecting container, such as a Gastronorm container or bucket beneath the drainage pipe. The safety drain valve is secured against unintentional opening. You can only use it after un- screwing the cap from the drain and opening the handle: •...
  • Page 53 BASIC LINE Hot Buffet OPERATING INSTRUCTIONS – To open the drain valve, unscrew cap (1) from the drain. – Turn the handle (2) anticlockwise by 90°. The markings are now vertical and the drain valve is open. – To close the drain valve, turn the handle (1) 90° clockwise. –...

  • Page 54: Cleaning The Unit

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Cleaning the unit Unit is switched off No external equipment connected Mains plug disconnected from the socket outlet Warning! Water penetrating into the housing Water may penetrate into the housing when cleaning the connected unit and can cause a short circuit or an electric shock.

  • Page 55: Maintenance

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Maintenance B.PRO recommends you have suitably trained professionals maintain the unit on a regular ba- Having the unit regularly sis. Regular maintenance prevents the unit from breaking down, extends its operating life and maintained helps to retain its general value.

  • Page 56: Repairs Authorised Persons

    – B.PRO service The following information is required when ordering spare parts: Spare parts – Designation of spare part – Article number – Date of manufacture of the unit – Quantity ª See the Service Information System on the Internet (www.bpro-solutions.com)

  • Page 57: Address

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS B.PRO GmbH Address Flehinger Straße 59 75038 Oberderdingen Phone +49 (0)7045 44 - 81416 +49 (0)7045 44 - 81508 Email service@bpro-solutions.com Internet www.bpro-solutions.com 57 ...

  • Page 58: Disposal Disposing Of The Unit

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Disposal When disposing of old electrical or electronic appliances in regular municipal waste, specific Disposing of the unit contents in the unit may pose a hazard to the environment and people's health. You must therefore never dispose of the unit with normal municipal waste but take it to a se- parate waste collection point for electrical appliances, such as a specialised disposal plant.

  • Page 59: Technical Data

    1255 x 690 x 900 BASIC LINE W-4 4 GN 1/1-200 – 1595 x 690 x 900 BASIC LINE W-3 with 3 GN 1/1-200 1 x GN 1/1-200 or 1255 x 690 x 900 heated underframe 2 x GN 1/1-150...

  • Page 60: Electrical Data

    Max. load in kg in kg BASIC LINE W-3 BASIC LINE W-4 BASIC LINE W-3 with heated underframe BASIC LINE W-4 with heated underframe Bain-marie well temperature range Adjustable from +30 °C to +95 °C Unit model with heated unit compartments Temperature range for unit compartments: Adjustable from +30 °C to +85 °C...

  • Page 61: Environment

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Ambient conditions – operation Environment Temperature: +15 °C to +38 °C Relative humidity: without condensation Ambient conditions – storage, transport Temperature: –10 °C to +38 °C Relative humidity: without condensation Emissions The workplace-specific noise level for the unit is less than 70 dB(A). Materials Lighting/heat bridge, top surface:...

  • Page 62: Ordering Information

    Ordering information Article number 381 877 BASIC LINE W-3 Article number 381 878 BASIC LINE W-4 Article number 381 897 BASIC LINE W-3 KIDS Article number 381 898 BASIC LINE W-4 KIDS Article number 154 843 Operating instructions Accessories Support crossbar Article number See B.PRO price list...

  • Page 63: Standards, Guidelines, Rules, Regulations

    BASIC LINE Hot Buffet OPERATING INSTRUCTIONS Standards, guidelines, rules, regulations Standards The unit is in compliance with the fundamental requirements specified in the applicable product standards in their latest version when it is delivered. Where applicable, the unit is in compliance with the fundamental requirements specified in the Directives for following regulations/guidelines in their latest version when it is delivered.
  • Page 64 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...

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