INDEX
502_03 - GAS KITCHENS
3 · 16
1 Diagram 4
2 Features of the appliances 5
3 Technical data 5
4 Installation instructions 6
4.1 Safety rules 6
4.2 Structure, framework and safety devices of the appliances 6
4.2.1 Cooking zone 6
4.3 Assembly 6
4.3.1 Installation premises 6
4.3.2 Statutory regulations and technical requirements 6
4.3.3 Installation 6
4.3.4 Gas connection 6
4.3.5 Smoke extraction 6
4.3.6 Equipotential 6
4.4 Preparing for installation 7
5 Operation preparation 7
5.1 Preparation and Start-up 7
5.1.1 Start-up 7
5.1.2 Check of power 7
5.1.3 Checking the input pressure 11
5.1.4 Power check with volumetric method 11
5.1.5 Power check for operation with liquid gas 11
5.1.6 Check of pilot flame 11
5.1.7 Checking the primary air 11
5.1.8 Operation Control 12
5.1.9 Operator training 12
5.1.10 Conversion and adjustment 12
5.1.11 Replacement of burner nozzles 12
5.1.12 Setting reduced capacity power 12
5.1.13 Replacement of pilot nozzle (open flames) 12
5.2 Maintenance 12
5.3 Replacing parts 12
5.3.1 Gas valve (open flames) 12
5.3.2 Thermocouple (open flames) 12
6 Instructions for use 13
6.1 Safety, cleaning and repair rules 13
6.2 Start-up 13
6.2.1 Lighting and disconnecting open flame burner 13
Shutdown 13
6.3 Turning the appliance off in case of breakdown 13
6.3.1 What to do in case of failure or prolonged period of
disuse 13
6.4 Appliance care and frequency of maintenance 13
6.5 Recommendations for handling stainless steel industrial
kitchens 14
6.5.1 Useful information on stainless steel 14
6.5.2 Warnings and advice for maintenance of stainless steel
appliances 14
6.5.3 WEEE Directive 15