INDEX
0060_GB_99 - PYROCERAM AND INDUCTION HOBS
3 · 20
Validity from serial number 0550010246 02/2006
1 Diagram 4
2 Characteristics of the appliances 8
3 Technical data 8
4 Installation instructions 9
4.1 Safety rules 9
4.2 Structure, framework and safety devices of the appliances 9
4.3 Assembly 9
4.3.1 Installation premises 9
4.3.2 Statutory regulations and technical requirements 9
4.3.3 Installation 9
4.3.4 Electrical connection 9
4.3.5 Equipotential 9
5 Operation preparation 10
5.1 What is induction cooking? 10
5.2 Why should you choose induction? 10
5.3 Caution and hazard 10
5.4 Safety of the user or personnel responsible for use 10
5.5 Safety of the personnel responsible for use 10
5.6 Safety during installation, maintenance and controls 10
5.7 Preparation and Start-up 10
5.7.1 Start-up 10
5.7.2 Operator training 11
5.8 Maintenance 11
5.9 Pots and pans 11
6 Instructions for use 11
6.1 Safety, cleaning and repair rules 11
6.2 Instructions for use 11
6.3 Start-up 12
6.3.1 Inductions plates and wok 12
6.4 Cleaning and taking care of the machine 12
6.5 Turning the appliance off in case of breakdown 12
6.5.1 What to do in case of failure 12
6.5.2 What to do in case of prolonged period of disuse 12
6.6 Troubleshooting 12
6.7 Appliance care and frequency of maintenance 12
6.8 Recommendations for handling “stainless steel” industrial
kitchens 14
6.8.1 Useful information on “stainless steel” 14
6.8.2 Warnings and advice for maintenance of “stainless steel”
appliances 14
6.8.3 WEEE Directive 14
7 Appendix: Spare parts 15
7.1 Short list of components 15
7.2 Accessibility 15
8 Appendix: Electrical diagrams 16-18