Gas Supply Safety Instructions - Fimar FRY1/L Emploi Et Entretien

GENERAL AND SAFETY INFORMATION
– When decommissioning and scrapping the appliance, divide all parts according to their
features and dispose accordingly. Specifically, electrical and electronic components
marked by a specific symbol must be taken to authorised recycling centres or returned to
the dealer when purchasing a new appliance.

GAS SUPPLY SAFETY INSTRUCTIONS

The listed safety instructions must be observed when the appliance is gas powered.
– Installation, operation, extraordinary maintenance and connections to the gas mains
must only be performed by authorised personnel, with recognised experience acquired in
the specific field, in observance of current regulations and laws.
– Personnel authorised to perform connections must ensure that gas mains features meet
those indicated on the plate.
– If the appliance, in addition to be gas powered, is also equipped with electric devices, the
mains features must meet those indicated on the plate.
– Do not use the appliance with broken or inefficient gas supply tubes. When a defect is
EN
found, immediately stop the appliance in safety conditions and have authorised and qual-
ified personnel replace tubes.
– After use, rotate the control knobs to turn off the appliance, make sure burners are off and
close the gas mains line.
– Before performing any cleaning, maintenance, etc., CLOSE THE GAS MAINS LINE and
make sure the food product cook area is fully cooled.
– If the appliance is equipped with electric devices, in addition to CLOSING THE GAS
MAINS LINE, turn off all mains power (or unplug the appliance).
– Always make sure that electric wires are integral and efficient. As soon as a defect is
found, have authorised personnel with experience recognised and acquire in the specific
sector replace wires.
– Clean the appliance after every use or when reasonably needed, also according to the
type of food product processed.
– Accurately clean all appliance parts (including surrounding areas) that can come into di-
rect or indirect contact with food products to avoid the risk of contamination and maintain
hygiene.
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