()*+,#%'-.%/)$,#0'()#1)2'3'8'5#&$)22)$,"#'
'3'7)0%'='
2
5#&$)22)$,"#'
:).3%1#'.066%22%01%19')15'
0-#$)+0$'+$)% 1 % 1 9'
Every machine must be commissioned by an authorised distributor
of the manufacturer.
Before an operator can use the machine they must understand the
purpose of the machine, the way it functions and be trained to
safely operate it, either directly by an authorised distributor or by a
person who has been trained and is qualified to train others.
Every person who is to operate the machine should be trained
according to the following training schedule and such training is to
be documented on the Operator Training Record provided by the
manufacturer. The form is available in the Appendix to this Manual.
Commissioning and training involves:
! assessing the range of temperatures in which the machine
will operate
! setting the cooking temperatures and cooking speeds to
match the specific menu requirements of the end-user /
operator
! selecting an adequately ventilated location for the machine,
away from extremes of temperature, at an appropriate
distance from other heating sources and away from direct
sources of water
! levelling the machine
