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General| Material | Stainless steel |
|---|---|
| Series | GC Series |
| Booster Heater | Optional |
| Voltage | 208/240V |
| Power Requirements | 208/240V, 60Hz, 3-phase |
| Weight | Varies by model |
| Warranty | 1 year parts and labor |
Purpose and scope of the document for installation, commissioning, and operation.
Structure of the manual and related documents for operators and tradesmen.
Explanation of symbols for understanding warnings and important information.
Defines hazard signal words (Danger, Warning, Caution, Notice) and associated risks.
Describes the visual presentation of safety notices, including symbols and colours.
Essential safety principles for product safety and personnel qualifications.
Specifies the machine's intended use for commercial dishwashing.
Information on locating the machine's rating plate and identifying serial numbers.
Details dimensions, water consumption, voltage, load, capacity, and weight of the machine.
Identifies and describes the function of the ON/OFF button, STOP button, Display, and Display buttons.
Explains how to access Temperature, Programme Selection, and Machine/Operating Data.
Specifies that installation must be performed by qualified personnel.
Highlights risks of crushing, knocking, and frost damage during installation.
Provides guidance on safely moving the machine to its installation site.
Confirms that commissioning must be performed by qualified personnel.
How the commissioning process begins automatically upon first power-on.
Procedure for selecting the display language using navigation symbols.
Steps for setting the current date using navigation and confirmation symbols.
Details for connecting suction hoses to external detergent and rinse aid containers.
Instructions for filling internal detergent and rinse aid containers.
States that the machine must be operated by instructed personnel.
Warnings about chemical burns, poisoning, and danger of slipping during operation.
Tips on water quality's effect on rinse results and preventing spots/streaks.
Steps to prepare the machine before washing, including checking arms, water supply, and detergent levels.
Guidance on preparing dishes and glassware for washing, like removing food residue.
Lists and describes the available wash programs for different models.
Daily cleaning tasks for sieves, strainers, and machine areas.
Weekly cleaning procedures for wash and rinse arms.
How error messages are displayed, prioritized, and acknowledged, including a list of error codes.
Identifies causes and remedies for wash ware not being clean or not drying properly.
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