Application Area; Requirements For The Cooking Liquid; Responsibility Of The Owner; Requirements For The Operators - Salvis SousChef Originalbetriebsanleitung

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1.5

Application area

1.6

Requirements for the cooking liquid

1.7

Responsibility of the owner

1.8

Requirements for the operators

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The device is only permitted to be used in commercial gastro­
nomy.
The installation location of the device must fulfil the following
requirements:
□ indoors
□ placement on a table or similar base; the installation surface
must be leak-tight, flat, non-slip and not flammable.
□ ambient temperature range: 5 - 40 °C
□ maximum relative humidity 80% for temperatures up to 31 °C,
up to 40 °C to 50% relative humidity linear reducing
□ installation up to a height of 2,000 metres above sea level
□ Only tap water is permitted for the equipment for temperature
control of the food to be cooked.
□ Distilled water is not permitted to be used.
□ The low-temperature cooker is only permitted to be repaired
by specialist personnel.
□ The low-temperature cooker must be used for its intended
use.
□ Persons who use the device must be instructed about the cor­
rect operation of the device.
□ The device and its connection cable must be kept away from
children under 8 years old. This device can be used by child­
ren of 8 years and older if they are supervised or have been
instructed with regard to safe use of the device and have un­
derstood the dangers resulting from this. Cleaning and
maintenance by the user must not be performed by children.
Unless they are 8 years or older and are supervised. Children
must not play with the device.
□ Equipment can be used by persons with reduced physical,
sensory or mental abilities or lacking experience and/or know­
ledge if they are supervised or have been instructed with re­
gard to safe use of the device and have understood the
dangers resulting from this.