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Start again by pressing the button (TT). Consider the delay time of 30 to 60 seconds. Acknowledge the warning by pressing the button (Q). The appliance can con-Advance warning: the tinue to be used. The water in the jacket is due warning is given when-for topping up ever the appliance is reused. Summon service agent occasionally and report reading. HACCP COP485.1 nected. HACCP configuration; EEPROM COP485.1 (memory chip) has found a reeding fault. HACCP configuration; EEPROM COP485.1 (memory chip) has found a spelling fault. Malfunction at burner ignition 62.9693.O1 Page 9 OPERATING INSTRUCTIONS 8. TREATMENT OF COMMERCIAL KITCHEN APPLIANCES Commercial kitchen appliances are executed in corrosion resistant chrome nickel steels, material numbers 1.4301 and 1.4404. The corrosion resistance of these steels is based on a passive layer formed on the surface with access to atmospheric oxygen. Accelerated formation or reformation of the passivity occurs by treating surfaces with running water containing oxygen. Aggressive media with a reducing effect (oxygen consuming) such as substances containing hydrochloric acid, chlorides and seasoning concentrates, mustard, vinegar essence, seasoning or spice tablets, salt solutions, etc., depending on concentration and temperature, can result in chemical damage or the destruction of the passive layer. Damage can also result from foreign rust (iron particles) due to the formation of galvanic elements and lack of oxygen (no air access or low oxygen water). Therefore the following principles should be observed when working with high grade steel equipment: 1. Surfaces of equipment of corrosion resistant steel are always to be kept clean and exposed to the air. Remove covers from utensils when not in use to provide free air access. Regularly remove limescale, grease, starch and egg white deposits by cleaning. Corrosion can occur under these layers due to the absence of air exposure. Limescale can be removed with 10% acetic acid, 10% phosphoric acid or with suitable limescale removers available on the market. 2. Corrosion resistant steel objects must not be kept in longterm contact with acids, spices and seasonings, salt, etc. Also promoters of corrosion are acid vapours as produced during floor cleaning. Contact surfaces are to be rinsed off with fresh water. This applies after use, especially after cooking potatoes, noodles, rice etc. in salt water. Dried-on cooking water residues form high concentration salt solutions which can cause point corrosion. So, immediately after use, rinse cooking utensils in fresh water or keep filled with cold water to cool them. It is not advisable to use one utensil exclusively for cooking e.g. potatoes in salt water. For stainless steel it is beneficial to use utensils for different produce, e.g. for soups containing fat or acid-containing vegetables (such as sauerkraut, for example). 3. Stainless steel surfaces should, where possible, be protected from mechanical damage, especially from other metals. Corrosion can occur if stainless steel comes into contact with iron (steel wool, chips from pipes, water containing iron). New corrosion locations can be removed with a mild abrasive or fine emery cloth. Heavi...

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