B.Pro SAG 2 Commercial Food Equipment Manuals

Manuals and User Guides for B.Pro SAG 2 Commercial Food Equipment. We have 2 B.Pro SAG 2 Commercial Food Equipment manuals available for free PDF download: Translation Of The Original Operating Instructions, Operating Instructions Manual

B.Pro SAG 2 Translation Of The Original Operating Instructions

B.Pro SAG 2 Translation Of The Original Operating Instructions (56 pages)

FOOD SERVING TROLLEY, CUTLERY SOAKING TROLLEY

Brand: B.Pro | Category: Commercial Food Equipment | Size: 3.36 MB

Table of Contents

Table of Contents
3
About These Operating
6
Instructions Typographical Conventions
6
About this Product Scope of Application
7
Conditions of Use
7
Warning Signs on the Product
7
Product Features
8
Model and Standard Version
9
Model Options/Accessories
11
Safety Safe Use
13
Operator Duties
13
Conditions of Use
13
Transport
14
Commissioning
14
Handling and Operation
15
Change of Location
17
Shutting down
19
Cleaning and Care
19
Hygiene
19
Standards and Guidelines
19
Additional Information for Use in Daycare Facility and School Catering Scope of Application
20
Application
20
Duty to Supervise
20
Power Supply
20
Improper Use as a Toy
20
Improper Use as a Vehicle
20
Improper Use as a Storage Space
20
Castor Brakes
20
Hot Surfaces
21
Compartments
21
Unit Door Hinges
21
Scope of Delivery
22
Unpacking
22
Disposing of Packaging Material
22
SAG Food Serving Trolley
24
BTW 9X7 Cutlery Soaking Trolley
25
Commissioning
26
Carrying out Initial Cleaning
26
Prerequisites for Operation
26
Initial Start-Up
26
Handling and Operation
27
Setting the Setpoint Temperature
27
Opening Sliding Lid
28
Closing Sliding Lid
28
Loading Types
29
Preheating Bain-Marie Well
29
Dry Loading Bain-Marie Well
31
Wet Loading Bain-Marie Wells (Recommended)
31
Preheating Unit Compartment(S)
32
Loading Unit Compartment(S)
32
Switching Heat Bridge On/Off (Optional)
33
Folding Shelf Up/Down
33
Moving the Unit to a New Location
33
Change of Location
34
Traversing Ramps, Recesses, Inclined Surfaces
35
Keeping Food Hot
35
Removing Food
36
Shutting down
37
Shutting Unit down
37
SAW and BTW 9X7 Food Serving and Cutlery Soaking Trolleys
38
SAG Food Serving Trolley
38
Troubleshooting
39
Operation Indicator Leds Do Not Light up - no Mains Voltage in the Unit
39
Corrosion of Stainless Steel Parts
39
The Unit Has External Damage
39
Cleaning and Care
40
Information on Cleaning Stainless Steel
40
Personal Protective Equipment
41
Cleaning Interval
41
Cleaning Methods
41
Cleaning Agents
41
Cleaning the Unit
42
Maintenance
46
Having the Unit Regularly Maintained
46
Checking the Castor Brakes
46
Inspecting Door Seal
46
Performing Maintenance on Seals
46
Having Periodical Electrical Safety Inspection Carried out
46
Checking the Connection Cable and Mains Plug
46
Checking the Condensation Water Stripper
47
Repairs Authorised Persons
48
Fault Description
48
Replacing Components
48
Spare Parts
49
Address
49
Disposal Disposing of the Unit
49
Electrical Data
51
Environment
51
Ordering Information
52
Accessories
52
Standards, Guidelines
53
Directives for CE Marking/Eu Declaration of Conformity
53
Rules, Regulations
53
Maintenance Tasks
54

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B.Pro SAG 2 Operating Instructions Manual

B.Pro SAG 2 Operating Instructions Manual (48 pages)

Brand: B.Pro | Category: Commercial Food Equipment | Size: 1.8 MB

Table of Contents

Table of Contents
3
About this Product
5
Application
5
Conditions of Use
5
Product Features
5
Standard Design
7
Options and Accessories
7
Safety
8
General Information
8
About this Product
8
Transportation
8
Startup
9
Operation
9
Shutting down
11
Cleaning and Care
11
Maintenance
12
Repairs
12
Standards and Guidelines
12
Transportation
13
Checking For/Reporting on Damage Incurred During Transportation
13
Scope of Delivery
13
Unpacking
13
Disposing of Packaging Material
14
Startup
15
Prerequisites for Operation
15
Initial Startup
15
Connecting the Unit
16
Operation
17
Unit Overview
17
Overview of Temperature Control Unit
19
Overview of Loading Types
20
Setting the Setpoint Temperature
20
Opening the Sliding Cover
21
Closing the Sliding Cover
21
Preheating Bain-Marie Basins
22
Preheating Unit Compartments
22
Filling the Bain-Marie Basin Dry
23
Loading the Bain-Marie Basin Wet
24
Unit Compartment/Unit Compartments Loaded
25
Swing up and Latch the Deposit Shelf
25
Fold the Deposit Shelf Downwards
25
Coupling Carts Together
25
Moving the Unit to a New Location
26
Traversing Ramps, Recesses and Slanted Surfaces
29
Keeping Food Warm (Temperature Maintenance)
29
Removing Food
29
Shutting down
31
Shutting the Unit down
31
Help in the Event of Problems
33
Operation Indicator LED Does Not Illuminate
33
Operation Indicator LED Illuminates, but Bain-Marie Basin or Unit Compartment Remains Cold
33
Operation Indicator LED Illuminates, but Food Is Not Sufficiently Temperature Maintained
33

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