ELECTRIC TOPS AND RANGES

Transcription

1 ADVANCIA ELECTRIC TOPS AND RANGES MANUFACTURERS INSTRUCTIONS Part C: Operating manual - WARRANTY - To ensure the guarantee on this equipment, you should comply with the MANUFACTURER S INSTRUCTIONS in this manual. However if you cannot undertake the required maintenance operations, our installation and service network is available to provide you with a personalized contract. - WARNING - The product delivered to you complies with current standards. If any modifications are made the manufacturer cannot accept any responsibility whatsoever. The manufacturer cannot be held responsible in the event of inappropriate use of the equipment. This equipment is intended for use by suitably trained professionals Read all the documentation before installation Keep your documents for future reference. 3BE390843NU

2 Page 1 3BE390843NU 01/12 CONTENTS ELECTRIC TOPS AND RANGES 1 RECOMMENDATIONS BEFORE USE ELECTRIC RINGS RADIANT HOBS AND SOLID TOPS ELECTRIC PLANCHA STANDARD ADVANCIA PLANCHA ADVANCIA CHROME PLANCHA and ADVANCIA PLUS STANDARD & CHROME PLANCHA BAIN MARIE CHIP STORE INDUCTION GENERAL PRESENTATION OF THE HOBS WHAT PANS TO USE USE CHANGING THE FILTER FAULT DISPLAY ELECTRIC OVEN OPTIONAL BLOWN AIR HEATING KIT CLEANING ELECTRIC RINGS RADIANT HOBS ELECTRIC SOLID TOPS PLANCHA BAIN-MARIE INDUCTION HOBS CHIP STORES OVENS MAINTENANCE FOREWORD RELATING TO STAINLESS STEELS THE COMMONEST CAUSES OF CORROSION: CLEANING STAINLESS STEEL SURFACES GUARANTEE... 22

3 Page 2 3BE390843NU 01/12 1 RECOMMENDATIONS These appliances are for professional use, only appropriately trained personnel should use them. These appliances must be installed with sufficient ventilation to prevent the formation of an excessive concentration of substances harmful for health within the premises in which they are installed. The equipment is not designed to work in an explosive atmosphere. Accordingly it must not be installed in an area covered by the ATEX directive. Cooking appliances and their hobs reach high temperatures. BE CAREFUL, you may burn yourself when using them, or handling accessories (grills, trays...). Never leave electric solid tops, radiant hobs or electric bar grills on permanently if they are not going to be used. The use of high pressure hoses or jet washers for cleaning is strictly prohibited. Under no circumstances should copious quantities of water be used to clean bar grills, electric rings and solid tops. Do not pour hot or cold water onto electric rings when they are hot. Bar grills and solid tops should not be cleaned with ice. Ovens must not be used with the door permanently open (risk of the control panel overheating). If an oven door is to be opened frequently only the base element should be used not the roof element. The manufacturer certifies that the packaging meets the provision 94/62/CE (relating to packaging and packaging waste of ) and requests that the final installer (or user) observes the rules relating to the removal of the packaging (recycling or reuse). «According to article 6 of the decree of 20 July 2005 a marking giving the identity of the manufacturer and the release on the market of the equipment after the 13 August 2005 is indicated on the appliance.» «The Manufacturer has filled in the National Register.» As per the legal provisions in force (article 21 & 22 of the decree ), the customer is responsible for the obligations relating to the elimination of waste, namely: - he is to deal with selective treatment, reconditioning and destruction of residue arising from electric and electronic equipment, selectively collected in the installations meeting the technical requirements or in any other installation authorised for the purpose, in another member State of

4 Page 3 3BE390843NU 01/12 the European Union, or in another State so far the transfer of these residues out of France is made according to the provisions of the Regulation of 1st February 1993 indicated above. - he must make sure that all fluids of electric and electronic equipment are drained according to the requirements of the provisions. - he must make sure that the information relating to the removal and treatment of these residues is forwarded to any further acquirer. The warranty will not cover problems caused by failure to comply with these recommendations. Table top and free standing induction specification: To avoid scratching the glass top of your unit do not slide pans across the surface. If a crack appears in the vitroceramic top disconnect the electrical supply immediately. Never put aluminium foil or plastic material onto the hot surface. Repairs must only be undertaken by personnel authorised and approved by the manufacturer. Never use aluminium foil it will melt and burn and almost certainly damage your unit. Metal cooking utensils, lids, knives and other metal objects should not be left close to a pan that is being heated. Be careful about items carried by people using the hob, things such as rings, bracelets and watches could get hot if too close to the hob. Metallic objects such as lids, cutlery etc should not be left on the hob as they may get heated if in the cooking area. Do not stack things on the cooking surface no matter what. Only use cookware of the recommended types and sizes. Whilst in use do not put anything on the surface that is or could be magnetised or that could be damaged by a strong magnetic field (credit cards, cassettes, usb sticks ). In the event of spillages or splashes onto the unit (glass surface and controls) the electronics are fully protected and are not at risk of damage. People with pacemakers or other active implants should note that induction creates a magnetic field in close proximity to the cooking surface but complies with current norms for electromagnetic disturbance. However for there to be no interference with your implant it too must conform with these regulations. If there is any doubt you should consult the manufacturer or your medical practitioner. Note: Because the air inlet is under the unit table top induction units should not be located on a closed base and the technical cupboard under a free standing induction unit should not be used for storage. Table top units should only be installed on: - one piece leg assembly with 4 adjustable feet and an undershelf. - mobile leg frame with 4 castors, 2 braked and an undershelf. Attention, the unit should not be installed near any form of heat source such as : solid tops, open burners, fryers, grills, bain maries etc.

5 Page 4 3BE390843NU 01/12 PRACTICAL HINTS FOR USE 1.1 BEFORE USE Remove the paper packaging from inside ovens. Clean cast iron surfaces on planchas, solid tops etc as they have a protective film of grease on them to prevent corrosion. 1.2 ELECTRIC RINGS Location of the ring Min position Max position Power on light USE Heating position Turn the knob to the required setting. The switch has 7 positions passing progressively from 6 (maximum heat) to 1 (minimum setting).

6 1.3 RADIANT HOBS AND SOLID TOPS Page 5 3BE390843NU 01/12 Location of the hob Max position Min position Power on light USE Heating position Turn the knob to the required setting. The switch connects to a thermostat allowing individual control of each zone. This temperature gradient can be controlled from position 1 (minimum) to position 5 (maximum). ADVICE Solid tops This concept introduces real flexibility within a large cooking area, if not all the hearths are in use the surrounding areas can be used for simmering.

7 Page 6 3BE390843NU 01/12 Representation of the temperature on an 800 wide solid top with the right hand rear hearth on S8 S7 S6 S5 S4 S3 S2 S ELECTRIC PLANCHA STANDARD ADVANCIA PLANCHA Max heat position Min heat position Control light USE Heating position Turn the knob to the required setting. The thermostat allows adjustment up to 350 C.

8 Page 7 3BE390843NU 01/12 ADVICE - Preheat at 220 C for 5 minutes. - Drizzle cooking oil where the food will be located. - Start cooking. - Adjust the power if necessary. - Scrape the plate with the spatula between each cooking pass. - Oil again ADVANCIA CHROME PLANCHA AND ADVANCIA PLUS STANDARD & CHROME PLANCHA Max heat position Min heat position Control light USE Heating position Turn the knob to the required setting. The thermostat allows adjustment up to 270 C. ADVICE - Preheat at 220 C for 5 minutes. - Drizzle cooking oil where the food will be located. - Start cooking. - Adjust the power if necessary. - Scrape the plate with the spatula between each cooking pass. - Oil again.

9 Page 8 3BE390843NU 01/12 WATER SUPPLY (Advancia plus) Before use: Fill the channel up to the level of the overflow. During use: Top up during the day roughly every hour. Standard water supply push button on the facia allows the channel to be filled with water this catches any overflow or spillage and prevents them burning on. 1.5 BAIN MARIE Max heat position 6 1 Min setting position 5 2 Water delivery button Low water indicator light 4 3 Power on light USE Heating position Turn the knob to the required setting. Each position represents a percentage of the total power. The energy regulator has a linear output so the knob can be located anywhere between settings 1 and 6.

10 Page 9 3BE390843NU 01/12 ADVICE - Fill the well with water. - Heat on maximum power. 1.6 CHIP STORE On position Power on light USE On position The switch offers heating or no heating. 1.7 INDUCTION GENERAL Your induction hob functions thanks to the magnetic properties of the majority of pans used on ordinary hobs. Cooking is entirely controlled by electronic circuitry which can provide you with extremely flexibility and unequalled fine control. The power and output of an induction hob is vastly superior to that of an open burner or electric ring.

11 Page 10 3BE390843NU 01/12 Principals of induction: By moving the knob away from 0 you switch on the electrical supply which creates a magnetic field. This field induces currents in the base of any pan on the hob. These induction currents instantly heat the pan which in term transfers this heat to the product inside it. Heat is produced directly inside the pan. Consequently cooking takes place with practically no loss of energy between the induction hob and the food. Heating power is restored to its maximum. Removing the pan from the hob or simply switching off stops cooking instantaneously PRESENTATION OF THE HOBS These hobs allow various forms of pans to be used WHAT PANS TO USE The front and rear hobs allow a pan of 120mm diameter up to 500mm to be positioned in the centre of the hob. The pan plays an essential part when cooking with induction. The base of the pan, preferably thick should be flat to ensure maximum contact between the pan and the hob. The most suitable pans are those where a magnet will stick to the base: - Stainless induction pans with thick bases. - Cast iron pans. - Enamelled steel pans with or without non stick coating. With a thick base. - Aluminium pans with special induction bases. - Pans that are identified by the Induction logo as being suitable. Finally you will obtain the best results with a pan whose size matches the circular design on the hobs vitroceramic top. Cookware in glass, ceramic, earthenware, aluminium without an induction base, copper and nonmagnetic stainless steel are incompatible with induction. PRÉCAUTIONS When using a non-stick pan (Teflon coated), dry or with very little oil preheat on 9 or 10 very briefly never use on setting 11 or 12 as this could damage the pan Do not heat unopened tins of food they could explode (this is equally true on other types of cooking surface)

12 Page 11 3BE390843NU 01/12 ATTENTION: When cooking never use aluminium foil and never put anything wrapped or packed in aluminium on the cooking surface or in the induction wok. The aluminium will burn and melt and almost certainly damage the unit severely USE Location of the hob % % Max position Min position Power on, pan detection and fault code indicator light Alarm USE % % Heating position Turn the knob to the required setting. The potentiometer can select from 10% (min setting) to 100% (maximum). It is possible to put several pans on the same hob under certain conditions. In all cases the pans must be centred on the hob.

13 Page 12 3BE390843NU 01/ CHANGING THE FILTER Procedure Changing the air filter is periodic requirement or one to be undertaken if a fault code is displayed. - Remove the filter support from below the unit on a table top unit or in the cupboard of a free standing induction hob. - Clean the openings and replace the filter. - Refit the filter support into its runners and ensure it is fully seated under the unit. Filter Filter support

14 Page 13 3BE390843NU 01/ FAULT DISPLAY Error messages may appear when the unit is first switched on or after prolonged use. The red alarm light will stay on permanently if there is a fault. The green alarm code light will illuminate once for a long period then flash a number of times repeatedly. The number of flashes corresponds to the error code number These temporary indications do not mean there is necessarily a problem with the unit and it may continue to be used. If the unit fails to function inform the service technician of the message, conditions and frequency it appeared. Problem Possible causes What to do? The unit does not work the display is blank Error code number: 1 Error code number: 2 Error code number: 3 Error code number: 4 There is no electrical supply to the unit. The supply or the connections are faulty The unit has not detected a pan. The pan you are using is not suitable for induction cooking No inductor, no power to the supply side Ventilation ducting is blocked, fan is dirty, probe has failed Pan is empty or temperature probe defective Check the state of the electrical installation. Put a pan on the heating area. Use a suitable magnetic pan. Check the inductor Check the state of the electrical installation. Connect the inductor Clear the air circuit, clean the fan. Remove the pan, wait until the cooking surface cools down. Replace the probe. Error code number: 5 Control unit is defective Check / replace the control unit. Error code number: 6 Error code number: 7 Ventilation ducting is blocked, fan is dirty, temperature probe has failed The inductors temperature probe has short circuited Clear the air circuit, clean the fan Check / replace the probe. Error code number: 8 An electrical phase is down Check the phases Error code number: 11 Hardware initialisation error Control connected unnecessarily Wait the unit reboots automatically every 30 seconds. Connect the controls to an appropriate switch Error code number: 13 Indicates local under or over voltage Check the connections to the mains Error code number: 14 Error code number: 15 Indicates under or over voltage to the unit Pan is empty or temperature probe defective Check the connections to the mains. Remove the pan, wait until the cooking surface cools down. Replace the probe if necessary, switch the unit off for a few minutes then on again NOTE: When first connecting the unit wait a few seconds before touching the control panel to allow the electronics to stabilise.

15 1.8 ELECTRIC OVEN Page 14 3BE390843NU 01/12 Switch Thermostat Heat settings Control light USE Switch Turn the knob to the required setting. The switch lets you select top or bottom element or both on together Thermostat Turn the knob to the required setting. The thermostat allows adjustment from 50 to 300 C. Before it is used for the first time the oven should be heated for an hour or two, this will eliminate any unpleasant odours associated with new equipment. If the oven is set to use both elements this may give too much heat from the base, select top element only for the cooking period. Should items be overcooked on the outside or undercooked inside the temperature is too high, reduce it for subsequent batches. The oven should not be used with the door left open (there is a risk the controls could overheat) IMPORTANT: The runners can be positioned at various heights within the oven BUT ONLY ONE LEVEL SHOULD BE USED AT ANY ONE TIME. Irregular cooking is generally due to too high a temperature setting, reduce this gradually on the thermostat.

16 1.9 OPTIONAL BLOWN AIR HEATING KIT Page 15 3BE390843NU 01/12 Thermostat knob Heating indicator light The thermostatic control is located inside the cupboard. The knob can be set to between 30 and 85 C with ind icator light.

17 Page 16 3BE390843NU 01/12 2 CLEANING WARNING: UNDER NO CIRCUMSTANCES SHOULD CLEANING CHEMICALS BE USED ON SURFACES THAT ARE OVER 60 C. The result will be serious discolouration and damage to the surfaces. Jet washers and high pressure hoses should never be used for cleaning. The warranty will not cover resulting damage if the following guidance is ignored. 2.1 ELECTRIC RINGS - Clean regularly so as to avoid a build-up of encrusted dirt. - Keep the surface clear of anything that could melt, (plastic, sugar, etc ) - Light soiling can easily be removed with a damp cloth - Difficult or encrusted stains can be removed with a scraper blade or with a stainless scourer pad like Scotch brite. - If the rings cannot be cleaned when they are cold they can be heated to high temperature to burn off grease and other dirt by pyrolysis. 2.2 RADIANT HOBS - Clean regularly so as to avoid a build-up of encrusted dirt. - Keep the surface clear of anything that could melt, (plastic, sugar, etc ) - Light soiling can easily be removed with a damp cloth - Difficult or encrusted stains can be removed with a scraper blade. - Water marks, lime scale, fingerprints, grease marks and metallic traces can easily be cleaned off with stainless liquid cleaner such as Zip or with specific vitroceramic cleaners such as "BULHER", "WK TOP", "SWISS CLEANER", "CERAFIX" or similar. - If by chance a plastic utensil, sugar or another product should melt onto the surface it should be cleaned immediately whilst the surface is still hot. IMPORTANT: Any detergent residue should be rinsed away completely because it can have a corrosive effect when heated the next time the unit is used. Never use abrasive or corrosive detergents, products in aerosols, scouring powder or abrasive pads. 2.3 ELECTRIC SOLID TOPS - Clean regularly so as to avoid a build-up of encrusted dirt. - Keep the surface clear of anything that could melt, (plastic, sugar, etc ) - Light soiling can easily be removed with a damp cloth - Difficult or encrusted stains can be removed with a scraper blade or with a stainless scourer pad like Scotch brite.

18 Page 17 3BE390843NU 01/12 - If the rings cannot be cleaned when they are cold they can be heated to high temperature to burn off grease and other dirt by pyrolysis. - Clean the peripheral channel on Advancia Plus with a sponge. 2.4 PLANCHA Standard plate: - After every service remove significant deposits with the spatula. - Allow to cool for 30 minutes. - Finish cleaning with a Scotch Brite pad and a degreasing product. - Rinse the channel (Advancia Plus). - Clean the sauce recovery container in the sink (Advancia) Chrome plate: - After every service remove significant deposits with the spatula. - Allow to cool for 30 minutes. - Degrease the surface with a stainless steel degreaser and the spatula. - Rinse the plate - Rinse the channel (Advancia Plus). - Clean the sauce recovery container in the sink (Advancia) ATTENTION: Never work on or clean a chrome plate with pointed or abrasive tools as these will cause a deterioration of the plates chromed surface. 2.5 BAIN-MARIE - Their radiused form allows easy cleaning on a daily basis with a damp towel. 2.6 INDUCTION HOBS Stainless sections: - Spray with special stainless degreasant cleaner allow to stand then rinse with clean water. - Do not use abrasive products or metallic and hard plastic scourers. - Always rinse thoroughly and wipe dry after cleaning. Vitroceramic sections: - Wipe off any spillages or splashes before they have chance to dry with a damp paper towel. - For more resistant marks use a specific non-abrasive vitroceramic glass cleaner. A special glass scraper can be used - Thoroughly rinse and wipe dry. In the long term it is possible that the movement of certain pans may degrade the design on the vitroceramic plate. This does not detract from the operation of the unit and will not result in its not functioning correctly, accordingly this will not invoke the warranty.

19 Page 18 3BE390843NU 01/12 Ventilation holes - The air inlet and outlet holes should be cleaned regularly to ensure adequate ventilation of the electronic components. Do not allow liquids to get into the ventilation holes under the unit. 2.7 CHIP STORES - Clean the whole thing with a damp cloth IMPORTANT: Never splash or spray water onto the enamelled ceramic heater whilst it is hot. It is equally inappropriate to use copious amounts of water to clean the heater unit. 2.8 OVENS On-going cleaning: - Clean the inside of the door with a damp cloth - Equally the door seal should be kept clean using a damp cloth, this will remove any grease particles which may burn onto the seal when the oven is next used and cause a deterioration of the seal. Complete cleaning: - In addition it is important to remove anything that may concentrate in certain areas or transform and become very corrosive. If the oven is not to be used again immediately it should be cleaned thoroughly with specific cleaning solutions. - Rinse the interior thoroughly with the help of a damp cloth to totally eliminate any chemical residue. - To gain access to the sides of the oven remove the base plate(s) by pulling them towards you and remove the runners by swinging the bottom of them towards the middle of the oven cavity. - Refit in reverse. Cleaning whilst hot, approaching or over 60 C is st rictly forbidden.

20 Page 19 3BE390843NU 01/12 3 MAINTENANCE 3.1 FOREWORD RELATING TO STAINLESS STEELS Stainless steel is a steel grade so designed that a thin protective sheet is formed on the metallic surface, which protects it against corrosion (Oxide film resulting from the chemical reaction of oxygen on the metallic surface). Anything hindering the formation of this sheet, or facilitating its partial destruction (Food residues, overflow of liquids, stagnant liquids, ) reduces the resistance of stainless steel to corrosion. Whilst the composition of stainless steel enables it to withstand some chemical aggression better than classical steels, you must not think that stainless steel is indestructible. 3 main factors contributing to corrosion should be watched for: - The chemical environment in general: * Different brines (Salt concentration, Sauerkraut ) * Chlorides contained in particular in: - cleaning products - bleach. - The temperature: Any chemical environment is made considerably more aggressive to stainless steel as the temperature rises. - The duration: The longer the contact time between stainless steel and the chemicals, the more noticeable the consequences of corrosion will be. The combination of these three factors may lead to the eventual destruction of parts of the equipment, even if they have been made in very high quality stainless steel. Note that when stainless steel becomes corroded, it is extremely rare that this is generated by the steel itself. Generally, cleaning products, which are not appropriate or are improperly used, lack of maintenance or extreme conditions of use are often found to be the cause of the damage. WARNING! The manufacturer will not be held responsible for cases of corrosion resulting from these conditions and the warranty will not apply. A list of the most frequent causes follows, to allow you to better identify possible inappropriate use and to ensure the long service life of your equipment.

21 3.2 THE COMMONEST CAUSES OF CORROSION: Floor cleaning Page 20 3BE390843NU 01/12 Floors are often cleaned with very aggressive products (prior to handover or during a kitchen deep clean). If the product is sprayed, without necessary precautions or suitable dilution, any splashes on the appliances may result in the corrosion of legs, bases and low level trims. Worse still, if the area is not properly ventilated after application, the vapour from these products may settle on the equipment and result in corrosion spreading to the entire surfaces. Inappropriate cleaning product (Bleach, Acids, Soda) If inappropriate products, such as bleach, acid or soda dilutions, (all products which are not specifically designed for the maintenance of stainless steels) are used, irreversible etching of the stainless steel surfaces can occur. Cleaning product applied when the temperature is too high All cleaning products are more aggressive at higher temperature. In principle the temperature of any surface must not exceed 60 C or permanent staining (blackening) of the stainless steel will result. Inadequate rinsing after cleaning After cleaning the surfaces should all be rinsed thoroughly to remove any chemical residues. If this is not done the residue will continue to act over time with the risk of starting the corrosive process. Worse still, if the affected surface is submitted to temperatures over 60 C (inside of an oven, a well or tank,...), the impact will be greater and corrosion will almost inevitably occur. Stagnation of cleaning products In the same way, all the areas that can trap chemicals, especially the channels, gutters, drainage manifolds, traps etc. must be subject to careful and plentiful rinsing. (Use a nylon brush to reinforce the action of rinsing with clean water). Salt concentration Salt, much in use in kitchens, is often found to be the origin of pitting that can even penetrate the stainless steel. Spillages on any surface should be cleaned up at once. Particular case of cooking in boiling salted water: Salting water in a tank or well presents a major risk: never put cooking salt into the well before the water and remember that salt can concentrating on the base of the well. Salt should be added to the water and stirred until it dissolves, the risk is reduced using table salt which dissolves faster. Intensive use with brine Certain products, such as sauerkraut (acid juices), fish and sea food (presence of salt), and in general, all brines, must be subject to particular attention. In the case of occasional use there should be no problem if equipment is carefully and systematically cleaned after each use. In the case of intensive use, all the cooking equipment (ovens, boiling pans, even utensils) must be selected with a grade of stainless steel specifically adapted to use in such an environment.

22 Page 21 3BE390843NU 01/12 Too much chlorine in the mains water supply Sometimes certain networks supply water containing chlorine at above normal levels. In this event it is not unusual to be faced with problems of corrosion, pay particular attention to bain-marie, water baths, and equipment left to soak overnight etc. Cleaning aluminium or aluminium coated items The presence of aluminium or items that are aluminium coated in a chlorine solution is a particularly powerful catalyst for damaging stainless steel. Do not leave fittings such as hood filters, aluminium trays or dishes soaking in wells, tanks, pots, fryers etc. Just one night is sufficient to etch stainless steel at the point of contact with aluminium. 3.3 CLEANING STAINLESS STEEL SURFACES It is necessary to keep the metal surface perfectly clean by removing all dust, metallic particles and deposits of any nature that could damage the protective sheet as mentioned above. To achieve this it is sufficient to wash these surfaces with water and soap or any neutral, non-abrasive detergent product. RINSE CAREFULLY and wipe the surfaces dry. Never scrub stainless steel with wire if necessary use a non-stick scourer or similar and scrub in the same direction as the stainless steels polished finish.

23 Page 22 3BE390843NU 01/12 4 GUARANTEE PLEASE NOTE THAT NO GUARANTEE IS UNCONDITIONAL Our guarantee applies only for normal use. That is, with the strict observance of the recommendations given in our instructions for use and maintenance. It will only be valid on condition that the periodical maintenance recommended has been carried out by factory trained engineers. All appliances are, subject to the above limitations, normally guaranteed for a period of one year, from the date invoice. In the event of a breakdown due to a visible or hidden defect, our equipment will be repaired at our expense, including parts and labour costs. To benefit from our guarantee, our appliances must not have been modified in any way or repaired using parts which are not genuine and approved for such use or where repairs have been undertaken by personnel who are not qualified or factory trained. In case of breakdown or failure we should be informed in writing at the earliest opportunity of the nature of the problem. In no circumstances should the defect be remedied by the user or a third party. Regular service inspections and maintenance by our engineers are an essential condition for correct and reliable operation of our equipment. Such service and maintenance operations can and must only be carried out by our technicians, who are not only fully qualified but also trained to do so. They have the right tooling, original spare parts and are given regular training updates on the appliances. Periodic servicing is essential; it is carried out at a cost but guarantees reliable operation of our appliances The timing of service and maintenance is relative to the conditions of use. In the event of heavy use certain operations will need to be carried out more frequently. WARNING! Damage caused by connecting our appliances to a power supply which does not comply with the data plate (voltage, reversal of phase/neutral conductors..) or where phase order cannot be checked (this is important for three-phase motors, fan direction, electric rams,...) will under no circumstances be covered by warranty. For this reason we advise against connecting appliances until the electrical and gas supplies can be checked and compared to the details on the data plate