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6.2.2 Lighting the main burner and temperature adju-
stment
To light the main burner, after light the pilot burner, place the knob
in the maximum or minimum position so that the main burner igni-
tes. Burner power regulation must be done between the max (
and min. (
) supply position of easily selectable interme-
diate levels.
To shut off the burner, turn the knob to the right to
the main burner will go out.
To shut off the pilot light, place the knob in position "0".
6.3 Turning the appliance off in case of
breakdown
6.3.1 What to do in case of failure
In case of breakdown or malfunctioning or failure close the gas cock
and the oven. Close the connecting cock of the unit. Call the service
centre.
6.3.2 What to do in case of prolonged period of disuse
When the appliance is not to be used for a long time, clean thor-
oughly, cas instructed in the chapter 6.4 "Appliance care and fre-
quency of maintenance", close the connecting cock of the unit.
6.4 Appliance care and frequency of maintenance
Attention! When cleaning, carefully avoid washing the
appliance with direct water jets or high-pressure
water!
Cleaning must be performed when the appliance is cold.
Thorough daily cleaning of the appliance, after disconnecting it, will
keep it in perfect working order and make it last longer. All steel
parts should be cleaned with water and a detergent, using a damp
cloth; do not use abrasive substances or corroding detergents.
Do not use steel wool, which could cause rust to form.
For the same reason, avoid touching the appliance with anything
made of iron. Do not clean with sandpaper and lubricating gel paper.
If absolutely necessary, you may use pumice powder.
If the appliance is extremely dirty, use a synthetic sponge (i.e.
Scotchbrite sponge).
After cleaning the appliance, rinse with clean water and wipe with a
clean cloth.
All maintenance and repair work must be carried out by authorized
technicians only.
Fig. 4
2
0814_GB_42 - BARBECUES LAVA STONE
6 - INSTRUCTIONS FOR USE
The appliance must be checked at least once a year. For this reason,
a service agreement contract is recommended.
6.5 Recommendations for the treatment of
)
stainless "steel industrial" kitchens
6.5.1 Useful information on "stainless steel"
position,
Industrial kitchens are generally made of "stainless steel" having
the following material codes:
• 1.4016 or 1.4511 = magnetizable chromed steels
• 1.4301, 1.4401 and 1.4571 = non-magnetizable chromed steels
Chromed steels have favourable thermo-technical characteristics. In
fact, they have less of a tendency to warp due to the effect of heat.
Chrome-nickel steels, instead, have good corrosion resistance features.
"Stainless steel" corrosion resistance is given by an inactive coat
that builds up on the surface by coming into contact with oxygen.
The oxygen in the air is already enough to build up the inactive
coat that allows automatic removal of anomalies and damage due
to mechanical actions. The inactive coat builds up or re-builds up
faster if the steel comes in contact with running water containing
oxygen.
A more powerful effect is given by oxidative acids (nitric acid, oxalic
acid). These acids are used if the steel has undergone strong chemi-
cal stresses, hence generally losing its inactive coat.
The inactive layer can be chemically damaged or jeopardized by
reducing agents (oxygen consumption) if they come in contact with
the steel, concentrated or at high temperatures. These active sub-
stances include for instance:
• saline and sulphurous substances
• chlorides (salts)
• concentrated spices such as mustard, vinegar essences, soup
More damage can be caused by:
• outside rust (i.e. from other components, tools or incipient rust)
• iron particles (i.e. file dust)
• contact with non-ferrous metals (element build up)
• lack of oxygen (i.e. no air inlet, water lacking oxygen).
6.5.2 Warnings and advice for maintenance of "stain-
less steel" appliances
• "Stainless" steel equipment surfaces must be kept clean and in
• Regularly remove calcium , grease, starch, and egg white
0
• Minimize contact of "stainless steel" with concentrated acids,
• Particularly for pots and multiple appliances, it is not recom-
• Avoid damaging the "stainless steel" surface, in particular with
1
10 · 12
cubes, kitchen salt solutions, etc.
contact with air at all times. When not running, keep appliance
doors open so as to allow air to run through it.
deposits where rust may build up if there is lack of air. Do not
use bleaching products or products containing chloride. Follow
all indications given by the company concerning special soaps
and cleaning methods to be used for the appliance. If no specific
cleaning recommendations are available, it is necessary, however,
to use detergents having a low chloride content. After cleaning,
remove all soap residues with plenty of clean water and thor-
oughly dry the surfaces.
spices, salts, etc. Even acid vapours coming from cleaning the
tiles favour "stainless steel" corrosion.
mended to load the cooking chamber only with food having a
high salt content.
It is preferable to cook different food together, i.e. fatty dishes
or vegetables containing acids.
different metals. Residues from other metals help build up the
formation of chemical microelements that may cause rust. At
any rate, it is appropriate to avoid contact between iron and
steel since it produces rust. Any contact between "stainless
steel" and iron (steel wool, pipeline chips, chalybeate waters)
can start corrosion phenomena.
04/2008
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