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Profi 8 + 8

FriFri Profi 6, Profi 6+6, Profi 8, Profi 8+8, Profi 10 Installation And User Manual

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Installation and user manual
The Deep fat fryers
Profi 6 / 6+6 / 8 / 8+8 / 10
®
a FRANKE Company
Table of Contents
1 Description ............................................................................................................. 4
1.1 Construction .........................................................................................................4
1.1.1 External construction........................................................................................4
1.1.2 Internal construction.........................................................................................5
1.2 Accessories ...........................................................................................................6
1.3 Mode of functioning ...........................................................................................7
1.4 Technical data.....................................................................................................7
1.4.1 Appliance identification..................................................................................7
1.4.2 Dimensions .........................................................................................................8
1.4.3 Weights and filling data...................................................................................9
1.4.4 Electric system..................................................................................................10
1.4.4.1 Voltages, types of connection and versions..............................................10
1.4.4.2 Mains fuses.........................................................................................................10
1.4.4.3 Connection cable...........................................................................................11
1.4.4.4 Ambient conditions.........................................................................................11
2. Safety regulations.................................................................................................11
2.1 Warning advice..................................................................................................11
2.1.1 Warning symbols used (depending upon country)..................................11
2.1.2 Monunting positions of warning symbols
(Depending upon country)...........................................................................12
2.1.3 Safety instructions in the operating manual...............................................12
2.2 Basic safety regulations ....................................................................................13
2.2.1 Specified use of the deep fryer....................................................................13
2.2.2 Specific dangers and instructions................................................................13
2.2.3 Personnel safety...............................................................................................14
2.3 Safety equipement............................................................................................14
2.3.1 General .............................................................................................................14
2.3.2 Main switch.......................................................................................................15
2.4 Authorized personnel.........................................................................................15
2.4.1 General .............................................................................................................15
2.4.2 Area of responsibility of personnel................................................................15
2.4.2.1 Owner/operator...............................................................................................15
2.4.2.2 Operator of the deep fryer............................................................................15
2.4.2.3 Service personnel.............................................................................................16
2.4.3 Minimum training and qualifications of the authorized personnel........16
2.4.3.1 Owner/Operator..............................................................................................16
2.4.3.2 Operator of the deep fryer............................................................................16
2.4.3.3 Service personnel.............................................................................................16
2.5 Duty of maintenance.......................................................................................16
2.6 Availability of operating manual.....................................................................16
3. Control and display elements..................................................................................17
4. Starting up................................................................................................................17
4.1 General ...............................................................................................................17
4.2 Initial commissioning following installation....................................................17
4.3 Orderly start-up...................................................................................................18
4.4 Restarting after a malfunction incident.........................................................18
5. Control panel............................................................................................................19
5.1 Frying cycle..........................................................................................................19
5.2 Drain out frying oil...............................................................................................20
6. Maintenance.............................................................................................................22
6.1 Maintenance plan.............................................................................................22
6.1.1 Maintenance intervals ......................................................................................22
6.1.1.1 Cleaning intervals................................................................................................22
6.1.1.2 Frying oil exchange intervals............................................................................22
6.1.1.3 Service..................................................................................................................23
6.2 Periodic checks..................................................................................................23
6.3 Cleaning .............................................................................................................24
6.3.1 Cleaning work……..........................................................................................24
7. Fault clearance ........................................................................................................24
7.1 Check list for fault finding.................................................................................24
7.2 Safety thermostat...............................................................................................25
8. Shutting down and storage.......................................................................................25
9. Packing and transport..............................................................................................26
10. Disposal ....................................................................................................................27
11. Spare parts list, ordering, supplementary documents .............................................27
Guarantee card ..........................................................................................................
Description
1. Description
1.1 Construction
1.1.1 External construction
d
a. Control box and heating element holder can be lifted out b. Control panel c. Frying basket holder d. Frying basket e. Frying pot cover f. Removable frying pot
e
c
f
b
a
1.1.2 Internal construction
a
a. Guide rails for the control box b. Heating element in the drain position c. Drain valve of the oil container d. Release contact to the switch of the control box
c
b
d
1.2 Accessories
Grid Profi 6-8 Grid Profi 10
Basket Vat Profi 6-8-10
Cover
1.3 Mode of functioning
The deep fat fryers Profi manufactured by frifri aro SA are available in three variants 6, 8 & 10. The difference is between the number of frying pots and power execusion of the heating element. The deep fryers essentially consist of a frying pot in which a submerged heating element heats the frying
oil and keeps it at the required frying temperature. The frying basket with the product being fried is lowered into the hot frying oil manually. The selection of the required frying temperature (in steps of 5°C between 150°C and 190°C) is made by
the rotary knob „ 12 positions“ in front of the deep fryer. The FMC allows to heat up slowly the fat up to 75°C, to avoid smoke and to deteriorate the fat. The led lights indicate the working mode of the fryer or a possible default.
1.4 Technical data
1.4.1 Appliance identification
Every deep fryer is provided with an unambiguous appliance identification. Always have this appliance identification available when making enquiries to our customer services
department.
N° art : Item number Type : Profi 6, 8 or 10 OF : Order of manufacturing U : Network tension P : Power Câble : Section and number of conductors of the supply
cable
1.4.2 Dimensions Profi 6 Profi 6+6
Profi 8 Profi 8+8
Profi 10
Typ Profi 6 Profi 6+6 Profi 8 Profi 8 + 8 FTE 10
Dimension (L) A
270 mm 540 mm 360 mm 720 mm 540 mm
1.4.3 Weights and filling data
Type FTE 6 FTE 6+6 FTE 8 FTE 8 + 8 FTE 10
Net weight (without accessories) ( kg )
Number of basket Filling qty per frying basket ( Kg )
Frying oil qty.min ( l ) Frying oil qty.max ( l ) Frozen chips (output per hour)/ (
Kg )
- - - - -
1 2 1 or 2 1 or 2 2
0.75 2x 0.75 1x 1 2x 0.5
5 2x 5 8 2 x 8 12 7 2x 7 9.5 2 x 9.5 15
12 24 18 36 18
2x 1
2x(2x 0.5)
2x 0.75
1.4.4 Electric system
1.4.4.1 Voltages, types of connection and versions
Voltage three-phase 3NAC 400 V – 50/60Hz : 3L + N + PE
Standard version: Three-phase (with neutral)
Voltage three-phase 3AC 230 V – 50/60Hz : 3L + PE
Special version three-phase
Voltage single-phase AC 230V – 50/60Hz : L +N + PE
Special single-phase version
1.4.4.2 Mains fuses
Electric consumption of the deep fryer
(*) The Profi 10 has no voltage balance
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Profi 6 Profi 8 Profi 10
Puissance
AC 230V
3AC 230V
3NAC 400V
4.6 Kw 6.9 Kw 9.2 Kw 20 A 30 A 38 A
11.5 A 17.3 A
6.7 A 9.2 A
17.3 / 25.6
9.26 / 9.26
(*)
/ 25.6A
/ 18.4 A
1.4.4.3 Connection cable
TYP Profi 6 Profi 6+6 Profi 8 Profi 8 + 8 Profi 10
Length (m) 2 2 x 2 2 2 x 2 2
Plug No No No No No
1.4.4.4 Ambient conditions
Typ Profi
Mim. Temperature ( °C ) + 5 Max. Temperature ( °C ) + 60
MaxHumidity ( %) 60
2. Safety regulations
2.1 Warning advice
2.1.1 Warning symbols used (depending upon country)
The following warning symbols are fitted to the deep fryer as appropriate:
High voltage
. Warning of dangerous electricall voltage.
. Electric shocks lead to serious injury or death. . Only authorizied specialist personnel may carry out work on electrical installations. . Follow the specific technical safety instructions!
. Always disconnect the deep fryer from the mains power befor carrying out work on
electrical installations.
Hot surfaces / Hot internal components
. Warning of heat which can lead to injuries.
. Always allow hot surfaces to cool down before carrying out work on these components or wear heat resistant gloves
Hot frying oil
. Warning of hot frying oil which can lead to injuries. . Always allow the hot frying oil to cool down before carrying out work on submerged components or wear safety glasses.
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2.1.2 Mounting positions of warning symbols (depending upon country)
ADVICE
. The manufacturer has mounted warning symbols (stickers) at all the relevant positions on the deep fryer before delivery.
. If during operation or within the scope of cleaning work any of these warning symbols become detached the operator of the deep fryer is obliged to apply these warning symbols again immediately !
2.1.3 Safety instructions in the operating manual
In this operating manual there are three stages of safety advice :
First stage
Warning
. A warning advises of a high level of danger. Non-observance of the respective safety regulation can lead to injuries or death.
According to the type of danger, instead of STOP one of the following symbols may be combined with the signal word WARNING :
WARNING
. Warning of electric shock
WARNING
. Warning of heat.
Second stage
CAUTION
. The CAUTION symbol highlights important instructions, Non-observance of these
instructions can lead to damage to the deep fryer or to other material assets.
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Third stage :
ADVICE
. ADVICE texts contain supplementary information to increase the general level of safety and to ease the work.
2.2 Basic safety regulations
2.2.1 Specified use of the deep fryer
The deep fryer is exclusively intended for the frying of fresh or deep-frozen foods which during the frying process do not react to endanger people, material assets or the environment.
The deep fryer is exclusively authorized for supervised operation. Any other use of the deep fryer is regarded as non-specified. The observance of the operating manual and the following of the maintenance and repair instructions
from the manufacturer are also part of the specified use.
2.2.2 Specific dangers and instructions
WARNING
. The deep fryer is exclusively authorized for supervised operation.
. If the oil receptacle contains hot frying oil, protective clothing, gloves and safety
glasses must be worn while handling.
. Never hose down the deep fryer with water from a spray head, a water hose or a high-
pressure cleaner.
. There is a danger of fire and /or the safety thermostat will switch off the deep fryer if it is
started up without first filling it with fat or frying oil to above the bottom oil level mark.
. During operation the frying oil level must not fall below the bottom oil level mark. There is a
danger of fire and /or the safety thermostat will switch off the deep fryer.
. During operation the frying oil level must not go above the upper oil level mark. There is a
danger of overflowing or frothing over.
. Used, contaminated frying oil is increasingly likely to ignite and also tends to froth over.
. If the frying oil ignites never try to quench it with water but instead immediately put on the
frying pot cover or use a fire extinguisher with a special filling (halon) or use a quenching
cover.
CAUTION
. If too much deep-frozen or wet frying product is put into the hot frying oil frothing over of
the hot frying oil will occur and this will reduce the quality of the fried food.
.
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. Do not move the deep fryer in the heated state, This leads to a risk of the hot oil slopping
over.
. For safe draining or transferring the frying oil it must have cooled down to a temperature
below 175 °C.
. Never clean the submerged heater with a steel brush or by burning off (dry operation).
Verifiable improper cleaning of the submerged heater will lead to the exclusion of all
guarantee.
2.2.3 Personnel safety
WARNING
. If incorrectly operated, the deep fryer can cause serious or fatal injuries to personnel. The
personnel who operate and maintain the deep fryer must be trained in the correct
operation and handling of the appliance and must have read and understood the safety
regulations in this operating manual before starting work on or with it.
WARNING
. Never change or remove safety devices.
. Do not switch off safety devices by making changes to the deep fryer.
. Never take back symbols of warning affixed on the deep fryer (depending upon
country). Replace at once the missing or defective warning symbols
WARNING
. Never operate the deep fryer in a damaged condition.
. Report immediately any irregularities, especially those which affect safety, to your
managers.
WARNING
. When exchanging electrical or mechanical components ensure that the deep fryer is
Disconnected from the mains power supply.
. Always check all safety functions after completing servicing work.
2.3 Safety equipment
2.3.1 General
Apart from the warning symbols applied to the deep fryer it is also fitted with the following safety equipment:
Main switch Safety Relay
Safety thermostat
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2.3.2 Main switch
The main switch disconnects the deep fryer from the mains and connects it up again.
Rotary knob with 12 positions is as well the main interuptor
2.4 Authorized personnel
2.4.1 General
Only those personnel who have been authorized for the respective work may work on and with the deep fryer. Personnel are seen as authorized if they fulfil the minimum training and knowledge requirements as listed in this section and have been assigned a fixed area of responsibility.
2.4.2 Area of responsibility of personnel
2.4.2.1 Owner/operator
The owner/operator is the legally, higher-ranking person who is responsible for the specified use of the deep fryer and for the training as well as the tasks of the authorized personnel. He establishes the competencies and authorities to issue di­rectives of the authorized personnel with respect to his operation.
2.4.2.2 Operator of the deep fryer
He is responsible for the following work:
. He sets up the deep fryer for the current food to be fried, or converts it when he wishes to process
food other than that for which the supplier had set up the deep fryer when i twas delivered. . He loads the deep fryer with the food to be fried. . He starts up the process and monitors it. . He localizes problems and organizes their rectification . He fills frying oil into the deep fryer. . He monitors frying quality and tops up the frying oil and carries out cleaning and filtering.
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2.4.2.3 Service personnel
These are responsible for the following work:
. The cleaning, maintenance and repair of the deep fryer according to the work described in
Sections «6. Maintenance, 6 - 1» and «7. Fault rectification, 7 -1». . The dismantling, storing and disposal of the deep fryer.
2.4.3 Minimum training and qualifications of the authorized
personnel
2.4.3.1 Owner/operator
He is a person trained in business management in a management function. He has the relevant experience in assessing dangers and in personnel management. He has read and understood the Section «2. Safety regulations, ».
2.4.3.2 Operator of the deep fryer
This is a person who has been instructed in the operation of the deep fryer and is aware of the existing dangers
2.4.3.3 Service personnel
These are people who have completed successfully the relevant occupational training, are familiar with
the servicing of the deep fryer and have the necessary qualifications from their tasks.
Servicing work on the electrical equipment of the deep fryer may only be carried out according to the electrotechnological regulations by electrical specialists or by trained personnel under the leadership and supervision of an electrician.
2.5 Duty of maintenance
The owner/operator is obliged to clean and maintain the deep fryer at regular intervals. > To only operate the deep fryer in perfect and undamaged condition.
> To only use original consumables and original spare parts. > To check the safety equipment - after maintenance and repair work - for the correct function (see Section «2.3 Safety equipment, 2 - 6»).
2.6 Availability of operating manual
A copy of this operating manual must be available at all times to the personnel at the installation location of the deep fryer.
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3. CONTROL AND DISPLAY ELEMENTS
b c
a
d / e
a. Rotary knob with 12 positions is as well the main interuptor b. Green LED : Control panel under tension c. Red LED : Alarm indication. Alert of the safty thermostat or working themostat disconnected d. Yellow LED : Fryer is in heating mode. e. « FMC » POSITION (Fat Melting Cycle)
4. Starting up
4.1 General
ADVICE
• Carry out the start-up procedure which is displayed in your specific case.
• The start-up procedure includes all work which is required before the actual frying process.
• You can find the operating instructions for the frying process in Section «5. Operation, 5 - 1».
4.2 Initial commissioning following installation
1. Carry out the necessary checks and preparatory work.
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CAUTION
• Remove any remains of packaging which are still around.
• Clean the deep fryer and the accessories, which accompany the delivery, with a non-caustic cleaning agent, which is permitted for the food area.
• Check that the deep fryer is correctly levelled and is firmly fixed to the floor, wall or within a combination unit.
• Check that the deep fryer is correctly connected to the mains power circuit - by direct cabling or by a power plug.
2. Prepare frying liquid for the frying process (see Section «5. Operation, 5 - 1»).
4.3 Orderly start-up
An orderly start-up assumes that the deep fryer has not been disconnected from the power circuit. After checking the frying pot and the oil recptacle (and if necessary the frying oil pump and the
frying basket lift) the deep fryer can be switched on.
4.4 Restarting after a malfunction incident
Restarting after a malfunction assumes that the deep fryer has not been disconnected from the power circuit, if ... > ... the safety thermostat has triggered. > ... the safety thermostat has been reset.
>….a service technician has rectified a defect on the appliance on the basis of the maintenance request.
After checking the frying pot and the oil receptacle The deep fryer can be switched on again.
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5. Control panel
5.1 Frying cycle
Step 0 :
The fryer is in “Off” position and no control lights are illuminated.
Step 1 :
Switch on the fryer. . Put the rotary knob into the FMC position. . The green led indicate that the control
panel is under tension
Step 2 :
In the FMC position « fat melting cycle ». . The control panel allows to heat up the
fat/oil slowly to the pre set temperature (75°C). . The orange led « heating phase » is
illuminated during the heating phase.
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Step 3 :
Choose of a « frying temperature ». . The control panel allows to select different frying
temperatures (for example 190°C).
. The orange led « heating phase » is
illuminated during the heating phase.
Step 4 :
« Frying cycle ».
. The orange led « heating phase » is off and
the selected frying temperature is reached. . You can put the basket into the frying pot.
5.2 Drain out frying oil
ADVICE
The procedure described in the following is also valid in the general sense for exchanging the frying oil or the frying oil filter.
Ensure that the rotary knob is set to zero or that
no programmed frying cycle is taking place
Allow frying oil to cool down only as far as necessary so that it remains liquid.
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Open drain tap slowly and allow frying oil to run from frying pot into an oil receptacle.
Close drain tap.
Wear protective clothing, gloves and safety glasses!
Clean frying pot as necessary. Return any oil, which can still be used, to the frying pot and top up with new frying oil to the
required filling level as necessary.
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6. Maintenance
This section deals exclusively with the preventative maintenance of the deep fryer. In the case of faults Section «7. Fault rectification, 7 - 1» should be consulted.
6.1 Maintenance plan
6.1.1 Maintenance intervals
6.1.1.1 Cleaning intervals
Cleaning area Daily Monthly
External surfaces and covers Control panel Frying pot Frying pot cover Frying basket Frying basket holder
Internal surfaces and covers Connecting cable Frying pot Deep fryer surrounds
Submerged heater /Heating element
6.1.1.2 Frying oil exchange « intervals »
<
< < < < < <
< < <
<
Daily or according to According to wear
Frying oil intensity of use and situation
Sieve
<
Exchange
<
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6.1.1.3 After-sales service
The detailed work, which should be carried out within the scope of the basic service and intermediate service, can be found in the separate.
Interval [ Years ] Deep fryer in
normal use (less than
8 hrs/day)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
etc.
Intermediate service Intermediate service Intermediate service Intermediate service Intermediate service Basic service Intermediate service Basic service Intermediate service Intermediate service Intermediate service Basic service
Basic service Intermediate service Intermediate service Intermediate service Basic service Basic service Intermediate service Intermediate service Basic service
Basic service Basic service Basic service Intermediate service Intermediate service Basic service Intermediate service Basic service Basic service
Basic service every third
year
Deep fryer in
intensive use (8 to 12
hrs/day)
Basic service every
second year
Deep fryer
in « fast food“ use
(more than 12
hrs/day)
Basic service each year
6.2 Periodic checks
Rotary knob (cleanliness, fixing, function) < Oil catchment container (cleanliness, filling level) < Frying oil quality according to hygiene regulations < Frying pot (cleanliness, settled frying residues) < Submerged heating (surface) <
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6.3 Cleaning
6.3.1 Cleaning work
CAUTION
. Only use non-caustic, non-abrasive cleaner. . Only use non-abrasive cleaning cloths. . Only use cleaners which are permitted for the food area.
. Always carry out cleaning work only after the frying oil and the deep fryer have cooled down to a temperature level at which no scalding can occur.
Cleaning area Cleaning work
External surfaces and covers Clean with damp cloth Control panel
Frying pot Cleaning agent / hot water Frying basket Dishwashing / hot water Frying basket holder Dishwashing / hot water Frying oil pot cover Dishwashing / hot water Internal surfaces and covers Clean with damp cloth Connecting cables Clean with damp cloth
Deep fryer surrounds
Clean with damp cloth
Clean with hard and soft brushes and damp cloths and follow special instructions if necessary
7. Fault clearance
7.1 Check list for fault finding
. Red LED switched on is synonym of a problem with:
. Overheating
. Connection of working or safety thermostat . Safety thermostat . PCB board
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7.2 Safety thermostat
The deep fryer is equipped with a safety thermostat according to the current regulations. The safety thermostat triggers at a temperature of 225 °C.
The safety thermostat switches off the deep fryer in the following situations:
CAUTION
. The control thermostat is defective. . If the connecting of the temperatures probes is defective. . A power failure (mains) has occurred. . The frying oil temperature is too high. . The heating elements are heating “dry”, i.e. no frying liquid is present. . Too little frying liquid is present.
To restart the fryer after a shut down by the safety thermostat, a pass through the position « 0 » is required.
ADVICE
. Clarify reason for the triggering of the safety thermostat. . Actuate "On/Off" membrane switch.
8. Shutting down and storage
This section provides the necessary advice for the situation where the owner/operator of the deep fryer wishes to shut the appliance down and store it for a long period.
This refers to the desired shutdown of the deep fryer and not the non-use of the appliance for operating or production reasons.
WARNING
The work of shutting down and storing the deep fryer may only be carried out by personnel who are authorized to carry out such work. They must fulfil the qualification and training requirements for service personnel according to Section «2. Safety regulations, 2 - 1».
You should proceed as follows for the shutting down work:
Disconnect the deep fryer from the electrical supply.
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CAUTION
Be sure to follow the local regulations for handling frying oils (disposal, water pollution regulations etc.)
.Drain frying oil (see Section 5-4, Drain out frying oil 5-11)
ADVICE Ambient conditions for storage
Be sure to follow these specifications since the deep fryer could suffer damage otherwise
9. Packing and transport
WARNING
Only personnel with shipping and transport experience are authorized to carry out the packing
and transportation of the deep fryer.
The safety regulations in Section «2. Safety regulations, 2 - 1» must be strictly followed! The following advice must be followed for packing and transport:
1. Disconnect the deep fryer from the electrical supply.
CAUTION
Be sure to follow the local regulations for handling frying oils (disposal, water pollution regulations
2. Drain frying oil (see Section «5.4 Drain out frying oil,
3. Place the deep fryer on a suitable transport base in the vertical position (all lines emptied, frying vessel emptied, frying baskets removed as necessary) and fix to the transport base. etc.)
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CAUTION
• When securing the deep fryer onto the transport base it must not be subject to chafe at the fixing points.
10. Disposal
WARNING
Only personnel with the necessary qualifications and training may carry out the dismantling and disposal of the deep fryer (service personnel according to Section «2. Safety regulations, 2 - 1»). The safety regulations in Section «2. Safety regulations, 2 - 1» must be strictly followed!
The following advice must be followed for disposal:
1. Disconnect the deep fryer from the electrical supply.
CAUTION
Be sure to follow the local regulations for handling frying oils (disposal, water pollution regulations etc.)
2. Drain frying oil (see Section « 5.4.5.2 Drain out frying oil » )
3. Dismantle the deep fryer and recycle the individual parts according to the type of material. Dispose of non-recyclable materials according to type.
ADVICE
• Your local authority can provide information on disposal and collection points.
• When disposing of materials it is essential to follow the relevant country and regional laws and guidelines.
• The deep fryer contains no materials, the disposal of which required special approval
11. Spare parts list, ordering, supplementary documents
In order to avoid misunderstandings in the ordering of consumables and spare parts, we request that you always provide the following data with your order:
Ø Appliance identification according to the type plate > Ø Description and article number of consumer material or spare part according to the separate
material list supplied by the manufacture with the appliance >
Ø Amount of required consumables and/or spare parts
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ADVICE
Definition
Consumer goods and spare parts, which are specifically for the deep fryer, are all components
which are listed in the separate material list supplied by the manufacture with the appliance. It is essential to use these components.
Consumer goods and spare parts, which are specifically for the deep fryer, are to be exclusively
procured from “frifri Aro SA” or its contract partners. If during the guarantee period a claim is made in which it is established that spare parts, which were not specific to the deep fryer and were not made by “frifri Aro SA”, have been installed, then the remaining guarantee period of the appliance becomes invalid.
The firm of “frifri Aro SA” declines any form of liability if it is established in a case of product liability that spare parts, which were not “frifri Aro SA” products made specifically for the deep fryer, have been installed.
Order address
frifri Aro SA Chemin de St. Joux 7 CH -2520 La Neuveville
phone + 41 (0) 32 752 46 52 Fax + 41 (0) 32 751 36 43 e-mail fcf.frifri@franke.com
Guarantee card :
Please fill in the details on the back and send to frifri Aro SA.
To validate your rights for guarantee, please fill this card after the starting of the deep fryer. You can send this card of guarantee to the company) frifri Aro SA…
- by post,
- by telefax [+41 (0) 32 751 36 42 ] or
- by e-mail [ fcf.frifri@franke.com ]
Guarantee card (front):
Please fill in the details on the back and send to frifri Aro SA. To validate your rights for guarantee, please fill this card after the starting of the deep fryer.
You can send this card of guarantee to the company) frifri Aro SA…
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Guarantee card (back)
To validate you right to claims under the guarantee please fill in the card after starting up the deep fryer.
You can send this guarantee card to Frifri Aro SA
- by post,
- by fax [+41 (0) 32 751 36 42] ou
- by email [ fcf.frifri@franke.com ]
Company stamp and signature of buyer
Appliance identification :
..................................................
Delivery date :
..................................................
Start up date :
..................................................
Oyner/operator’s address :
..................................................
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