mychefcooking.com
PRODUCT MANUAL SNACK - DT.MP. SN.2202.2
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3.
GENERAL SAFETY AND ACCIDENT PREVENTION RULES
3.1.
Personnel in charge of the use of the equipment
The use of the equipment is reserved for trained personnel.
Personnel performing any action on the oven, be it use, cleaning,
installation, handling, etc., must be aware of the safety regulations and
operating instructions.
Do not allow unauthorized personnel to use, handle or clean the
equipment.
3.2.
Electrical hazard
Work on the electrical power supply and access to live parts may only be carried out by
qualified personnel under their own responsibility. In any case, such access must be carried
out with the equipment disconnected from the mains.
If the appliance is placed on a trolley or on tables that have some mobility, do not allow it to
move while it is connected to the power supply in order to avoid possible damage to the
wiring or water inlet pipe. If the unit is to be moved or repositioned, the wiring and water
inlet pipe must be disconnected.
3.3.
Thermal hazard
When the appliance is in operation, the door must be opened slowly and carefully to avoid
possible burns from steam or hot air escaping from inside the cooking chamber.
Keep ventilation openings clear of obstacles. Do not install the equipment
in the vicinity of flammable products. Avoid positioning the oven near heat
sources such as hobs, griddles, fryers, etc. Check the safety distances in
DANGER OF ACCIDENT! Take care when using food containers in the oven
when the upper shelf is 160 cm or higher. There is a risk of injury from the
hot contents of the trays.
While the oven is in operation, avoid touching metal parts and the door
glass, as they can exceed 60°C. Touch only the handle and the control panel.