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MANHATTAN MWA 3
Blanco MANHATTAN MWA 3 User Manual
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MANHATTAN MWA 3, MWA 4, MWA 5
Heated Servery Counter
Operating Instructions
2
Table of Contents
Table of Contents
3
Application
5
Conditions of Use
5
Product Features
5
Unit Models/Design Features
7
General Information
8
About this Product
8
Transport
9
Assembly
9
Commissioning
9
Operation
10
Shutting down
12
Cleaning and Care
12
Maintenance
13
Repairs
13
Standards and Guidelines
13
Product Marking
13
Transport
14
Checking For/Reporting on Damage Incurred During Transportation
14
Scope of Delivery
14
Unpacking
15
Disposing of Packaging Material
15
Overview
16
Operating Modules
18
Lighting)
18
Loading Types
19
Assembly
20
Preparing Assembly
20
Selecting Location
20
Positioning Unit
20
Connecting Modules to each Other
21
Connecting Unit
23
First Cleaning
24
Commissioning
25
Prerequisites for Operation
25
Preparing for Operation
25
Initial Start-Up
25
Operation
27
Connecting External Unit
27
Switching Heating for Bain-Marie Wells on or off and Setting Setpoint Temperature
27
Switching Heating for Compartments on or off and Setting Setpoint Temperature
28
Switching the Heat Radiators on or off
29
Switching Lighting on or off
31
Loading Bain-Marie Well Dry
32
Loading Bain-Marie Well Wet
34
Preheating and Loading Compartment(S)
36
Keeping Food Hot
37
Removing Food
38
Moving the Unit to a New Location
38
Traversing Ramps, Recesses, Slanted Surfaces
40
Folding up Attachment
41
Folding the Attachment Downwards
41
Shutting down
42
Shutting down Unit
42
Help in the Event of Problems
43
Operation Indicator Leds Do Not Light up - no Mains Voltage in the Unit
43
The "Bain-Marie Well Heater" and "Heat Radiators" Operation Indicator Leds Light up but the Food Temperature Is Not Adequately Maintained
43
The "Compartment Heater" Operation Indicator LED Lights Up, but the Food Is Not Kept Sufficiently Hot
43
Light up
43
Heat Radiators" Operation Indicator Leds Light Up, but the Food Temperature Is Not Adequately Maintained
44
Corrosion of Stainless-Steel Parts
44
The Unit Has External Damage
44
Cleaning and Care
45
Stainless Steel
45
Cleaning Frequency
45
Cleaning Methods
45
Cleaning Agents
45
Draining Water from the Bain-Marie Wells
46
Cleaning Unit
48
Removing Areas of Corrosion on Stainless Steel
48
Maintenance
49
Having Unit Regularly Maintained
49
Checking Castor Brakes
49
Having Periodical Electrical Safety Inspection Carried out
49
Checking Connection Cable and Power Plug
49
Repairs
50
Authorised Persons
50
Description of Problem
50
Replacing Components
50
Spare Parts
51
Address
51
Disposal
51
Disposing of Unit
51
Technical Data
52
General Data
52
Electrical Data
54
Environment
55
Lighting
55
Ceramic Heat Radiators
55
Heated Compartment in Underframe
55
Bain-Marie Wells
55
Ordering Information
56
MANHATTAN MWA 3 Heated Servery Counter
56
MANHATTAN MWA 4 Heated Servery Counter
56
MANHATTAN MWA 5 Heated Servery Counter
56
Operating Instructions
56
Accessories
56
Gastronorm Container
56
Support Crossbars
56
BLANCO Microfibre Cleaning Cloth
56
BLANCOPOLISH Stainless-Steel Cleaning and Care Agent
56
4
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Blanco MANHATTAN MWA 3 Specifications
General
Brand
Blanco
Model
MANHATTAN MWA 3
Category
Commercial Food Equipment
Language
English
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