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CAREFUL THE SOLES MUST BE HEATED GRADUALLY
(TO REDUCE THE RISK OF CRACKS FORMING)
Diagram to follow for the first heating of “natural stone soles”
START UP
Close the chamber/ and oven door and start the oven.
Set the temperature on the control panel following the procedure described in the following graph.
11.4 TRAINING OF OPERATING PERSONNEL
The oven is designed for professional use and the operator must have proven experience of operating
machinery of average complexity and must be able to read and understand the instructions for use.
The manufacturer’s technician (or another person charged with this task) will train the personnel on how to
operate the oven.
The technician must ensure that the oral instructions and those written in the manual are understood. After
this he will have a document signed by the staff confirming that the training has taken place and that what
has been taught has been completely understood.
12.
USE
GENERAL
Closely follow the contents of this document and respect the EU general accident prevention rules and
the national legislation.
Do not start the oven when protections are off.
Do not remove protections or safety devices fitted on the oven.
The personnel must follow all danger and caution instructions applied on the oven.
Always use the personal protection devices set out in the general accident prevention EEC directives and
national directives and follow the instructions in this manual.
The operators must not carry out any operations or interventions on their own initiative that do not lie
within their competence.
The operators must inform their superiors about any problem or dangerous situation that might arise.
The floor around the oven, as well as being perfectly levelled, must be always clean and free of any
encumbrances.
Every day, before starting the oven, check that all switches, security devices and other controls are
working.
Start the oven only after checking that there are no foreign objects or people in danger zones.
At the end of each working shift, disconnect the electricity and water supply.
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