Installation And Starting Up - FriFri Profi 6+6 Installations- Und Bedienungsanleitung

3.7 Minimum training and qualifications of the authorized personnel
3.7.1 Owner/operator
Should have relevant experience in assessing dangers and in personnel management.
Must understand the section „Safety Regulations‟.
3.7.2 Operator of the appliance
This is a person who has been instructed in the operation of the appliance and is aware of the existing dangers.
3.7.3 Service personnel
Must have successfully completed the relevant training and be familiar with the servicing of the appliance. Servicing
work on the electrical equipment of the appliance may only be carried out by suitably qualified personnel.
3.8 Duty of maintenance
The appliance must only be used when in an undamaged condition. Use original consumables and original spare
parts as replacements whenever necessary. Always check the equipment for safety after maintenance and repair
work.
3.9 Availability of operating manual
A copy of this operating manual must be available at all times to the personnel at the installation location.

4. Installation and starting up

4.1 Installation of the appliance
When installing the appliance, please take into consideration the following points:
a) Install the appliance on a level surface with all vents unobstructed.
b) The appliance should not stand on an inflammable surface. Please comply with local safety and construction
regulations.
c) Operate this appliance beneath an extraction canopy.
4.2 Operation
Remove any remains of packaging , strip plastic coating and clean the appliance before first use. Remove the lid of
the tank. Take the basket out of the tank. Clean the appliance and any accessories with a non caustic cleaning agent
suitable for use in the food area. CLOSE THE DRAIN VALVE. Fill the tank with frying oil of the MAX. level or place the
fat for frying on the heating elements. The MIN/MAX level is visible inside of the tank.
Warning:
If you are in the « fat melting cycle » (FMC), always remove the fish grill, i.e. the grid over the heating
elements. The fat should be in direct contact with the heating element.