B.Pro BASIC LINE W-3 Quick guide

Translation of the original operating instructions
HOT BUFFET
BASIC LINE W-3/4

2
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
These instructions are protected by copyright. None of this information may be reproduced,
distributed, used to the advantage of our competitors, or made accessible to third parties either
completely or in part.
Subject to modifications due to technical improvements.
Translation of the original operating instructions. Target group: operating personnel, kitchen di-
rectors.
)Important note on special features or special cases.
LExplanatory information in chapters or sections containing instructions.
ªCross reference to a chapter, section or external document.
9Requirement which must be fulfilled before the subsequent steps can be carried out.
Action or activity which must be carried out.
Unit model XYZ
A section identified in this way applies only to a particular unit model or unit option.
Signal word!
Type and source of danger
Possible consequences of non-compliance with warnings.
Measures to avoid hazards and the consequences thereof.
The signal word (caution, warning, danger) indicates the level of danger.
Caution warns of possible minor bodily injury or damage to property.
Warning warns of possible serious bodily injury.
Danger warns of possible highly severe/fatal bodily injury.
Copyright
Technical changes
Product documentation
Typographical
conventions
Warnings
General informationGeneral information

3
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
Contents
About this product Scope of application 7
Conditions of use 7
Product features 7
Standard model 9
Options and accessories 9
Safety General information 11
About this product 11
Transport 12
Commissioning 12
Handling and operation 13
Shutting down 16
Cleaning and care 16
Maintenance 17
Repairs 17
Standards and guidelines 18
Product marking 18
Food serving at reduced
height for catering in
schools and child daycare
centres Scope of application 19
Application 19
Duty to supervise 19
Power supply 19
Improper use as a toy 19
Improper use as a vehicle 19
Castor brakes 19
Hot surfaces 20
Compartments 20
Securing the brackets to the attachments 20
Locking pin function and use 20
Mini-catch function and use 21
Transport Checking for/reporting transport damage 22
Scope of delivery 22
Unpacking 22
Disposing of packaging material 22
Overview Unit 23
Operating elements (bain-marie wells, unit compartments, radiant heaters, lighting) 25
Loading types 26

4
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
Assembly Preparing assembly 27
Selecting location 27
Positioning unit 27
Attaching/unfastening module connectors 28
Attaching/detaching skirting panels 31
Commissioning Prerequisites for operation 32
Connecting the unit 32
Initial start-up 32
Handling and operation Connecting external devices 34
Switching heating for bain-marie wells on or o and setting setpoint temperature 34
Switching heating for unit compartments on or o and setting setpoint temperature 34
Switching the radiant heaters on or o 35
Switching lighting on or o 36
Dry loading bain-marie well 36
Wet loading bain-marie well 38
Preheating and loading unit compartment(s) 41
Keeping food hot 41
Removing food 42
Moving unit to a new location 42
Traversing ramps, recesses, inclined surfaces 43
Folding up and locking attachment into position 44
Fold down the attachment 44
Re-mounting attachments 44
Attaching/removing customer-side front panelling 46
Opening/closing front panelling on operator side 46
Shutting down Shutting unit down 47
Troubleshooting Operation indicator LEDs do not light up – no mains voltage in the unit 48
The "Bain-marie well heating" operation indicator LEDs light up, but the food is not
maintained at an adequate temperature 48
"Radiant heater" operation indicator LEDs light up, but the food is not maintained at a
satisfactory temperature 48
The "Unit compartment heating" operation indicator LED lights up, but the food the
food is not maintained at an adequate temperature 48
Corrosion of stainless steel parts 49
The unit has external damage 49
Cleaning and Care Stainless steel 50
Cleaning frequency 50
Cleaning methods 50
Cleaning agents 51

5
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
Draining water from the bain-marie wells 51
Cleaning the unit 54
Maintenance Having the unit regularly maintained 55
Checking castor brakes 55
Having periodical electrical safety inspection carried out 55
Checking connection cable and mains plug 55
Repairs Authorised persons 56
Fault description 56
Replacing components 56
Spare parts 56
Address 57
Disposal Disposing of the unit 58
Technical data General data 59
Electrical data 60
Environment 61
Ordering information BASIC LINE W-3 62
BASIC LINE W-4 62
BASIC LINE W-3 KIDS 62
BASIC LINE W-4 KIDS 62
Operating instructions 62
Support crossbar 62
Gastronorm containers 62
Lid for Gastronorm container 62
Standards, guidelines,
rules, regulations Standards 63
Directives for CE marking/EU declaration of conformity 63
Rules, regulations 63

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BASIC LINE Hot Buffet OPERATING INSTRUCTIONS

7
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
The BASIC LINE hot buffet is designed for the following applications:
• Keeping food hot in Gastronorm containers
• Serving food, food distribution
• Self-service buffets
The BASIC LINE hot buffet is used for presenting and serving food, but not for storing food for
extended periods.
The BASIC LINE hot buffet is not suitable for heating up or preparing food.
The BASIC LINE hot buffet must not be used to heat rooms.
The BASIC LINE hot buffet is primarily suited for use in catering facilities in schools, companies,
government offices, hospitals, retirement homes (canteens, cafeterias and dining halls) and in
the food service industry and hotels.
It is forbidden to transport persons with or on the unit or its attachments. The unit may not be
used as a substitute for a ladder or as climbing frame (for children). There is a danger of tipping.
The unit must not be used to transport or store dangerous or toxic substances/liquids.
Environment
The unit may be used wherever the ambient temperature is between +15°C and +38°C and at
normal humidity (without condensation) in closed rooms or in roofed areas where it will not be
exposed to the weather.
The unit has been developed for use up to 2,000mabove sea level.
Instruction of third parties
If the unit is lent to third parties, these persons must be instructed in the safe handling of the unit
and possible dangers must be pointed out.
General information
The BASIC LINE hot buffet is a heated module with a stainless steel top surface and a standard
unit underframe made of powder-coated, galvanised thin sheet.
Depending on the model, it has 3 or 4seamlessly welded-in stainless steel bain-marie wells for
holding Gastronorm containers. Each bain-marie well can be heated separately. The mechanical
temperature control is based on a capillary-tube thermostat.
A pane of toughened safety glass above the bain-marie wells on the customer side acts as a
sneeze guard. A second sneeze guard is available as an option for the operator side.
The heat bridge helps to keep prepared food hot with 3 or 4 separately switchable radiant hea-
ters, the number depending on the model. LED spotlights in the heat bridge are available as an
option to ensure optimum presentation of food.
Scope of application
Conditions of use
Product features
About this product

8
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
The hot buffet is fitted with a fold-down tray slide on the customer side. An additional fold-down
tray slide is available as option for the operator side.
The side faces can be fitted with fold-down shelves as an option.
The attachments can be lowered 10cm if required.
The hot buffet is optionally available at a reduced unit body height of 750 mm.
The BASIC LINE hot buffet is optionally available with 2 heated unit compartments in the un-
derframe. The underframe can be optionally fitted with a unit base if there are no unit compart-
ments.
The optional front panelling sections for the operator side (designed as hinged doors) and cus-
tomer side are available in various colours and materials and can therefore be adapted to the
surroundings in the venue or establishment.
BASIC LINE units can be set in different variants:
• Free-standing for serving food with service or self-service
• Wall-standing for self-service (operating elements on customer side)
• Back-to-back for self-service
Several units can be fixed permanently together at the side faces with optional module connec-
tors.
Handling and operation
The unit can be loaded in the following two ways:
• Dry loading: Gastronorm containers are hung in the dry bain-marie wells
• Wet loading: Gastronorm containers are hung in the bain-marie wells filled with 4 litres of hot
water (recommended loading method)
When one or two support crossbars are used across the unit, the Gastronorm containers
GN1/2, GN 1/4, GN 2/3, GN 1⁄3, GN 1/6, GN 2/8 and GN 1/9 can be hung in the bain-marie
wells.
When one or two support crossbars are used lengthwise, Gastronorm containers GN 2/4,
GN1/4 and GN 1/6 can be hung in a bain-marie well.
Each bain-marie well can be heated separately. Rotary knobs provide continuous temperature
adjustment with "10" equal to a temperature of about +95°C.
The optional heated unit compartments can be used to keep food hot in Gastronorm containers.
The two unit compartments are heated together. A rotary knobs provides continuous temperatu-
re adjustment with "10" equal to a temperature of about +85°C.

9
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
The standard BASIC LINE hot buffet model includes:
• Stainless steel top surface with 3 or 4 bain-marie wells, depending on the model
• Customer-side sneeze guard made of toughened safety glass
• Fold-down stainless-steel tubing tray slide on customer side
• Heat bridge with 3 or 4 individually switchable radiant heaters, depending on the model
• 4 steering castors, 75 mm in diameter, 2 of which have brakes
• Side faces and panels made of powder-coated, galvanised thin sheet
The BASIC LINE hot buffet is available with the following optional equipment:
• Bridge attachment
– Standard attachment
– Highline attachment
• Lighting/radiant heaters
– With LED lighting
– With radiant heaters
– With radiant heaters and LED lighting
• Sneeze guard
– Up to top surface on customer side
– On customer side with pass-through
– On operator side with pass-through
• Switch panel cover
• Tray slide
– Round tube, customer side
– Round tube, operator side
– Smooth stainless steel, customer side
– Smooth stainless steel, operator side
– Resopal, customer side
– Resopal, operator side
• Plate slide
– Smooth stainless steel, customer side
– Smooth stainless steel, operator side
– Resopal, customer side
– Resopal, operator side
• Shelf, short side, left/right
– Round tube
– Smooth stainless steel
– Resopal
• Heated underframe with two compartments
• Digital temperature display for the heated underframe
• Also 2 x 230V socket outlets in the underframe
• Electrical connection
– 230 V
– 400 V
• Base bottom
Standard model
Options and accessories

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BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
• Module attachment set
• Body in a variety of colours
• Front panelling in different colours and different designs (powder-coated and Resopal)
• Assembly
– 4 steering castors, 75mm in diameter, 2 of which have brakes
– 4 steering castors, 125mm in diameter, 2 of which have brakes
– Adjustable feet, stainless steel
• Skirting panel
– Skirting panel customer side
– Skirting panel, operator side
– Skirting panel, short side, left
– Skirting panel, short side, right

11
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
The unit has been built to state-of-the art standards. All the requirements necessary to ensure
safe operation have been met. Nevertheless, residual risk does exist when operating the unit.
The safety precautions and warnings in these operating instructions are there to help you protect
yourself against these hazards.
Safety precautions
Thoroughly read and observe the safety precautions in this chapter.
The owner is responsible for ensuring that safety precautions in these operating instructions are
observed.
Warnings
Observe the warnings with the danger symbol (warning triangle) in the text.
Operating instructions
These operating instructions must be read carefully prior to commissioning.
The owner is responsible for ensuring that all users have read these instructions before using the
unit.
Store these operating instructions in a location which is always accessible to operating personnel.
Cleaning and maintenance
Disconnect the unit from the power supply before cleaning, maintenance or parts replacement.
Keep the mains and/or unit plug in a suitable place where it is protected from moisture, damage
and dirt while carrying out work.
Scope of application
The unit may only be used for the applications specified.
The owner is responsible for ensuring appropriate and proper use of the unit.
Conditions of use
The unit may only be operated under the permissible ambient conditions.
Users of the unit must be instructed on its operation and must have read and understood the
operating instructions.
Warning!
Injury or damage
If containers with explosive materials are stored in the unit and the unit is put into operation, this
may cause an explosion and subsequent injury and property damage.
Do not store any explosive materials, such as aerosols with flammable propellant, in the unit.
General information
About this product
Safety

12
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
Warning signs
The following optional warning signs are mounted to the unit:
Warning sign Meaning – Mounting position
kg
xx
"Maximum load capacity" sticker
"Warning: hot surface" in compliance with DIN4844-2 on the optional
heat bridge
Equipotentiality as per IEC 60417-5021, on the body, in the right-hand
lower section on operator side, directly next to the potential equalisa-
tion connection on the unit lower surface
Replace any illegible, damaged or missing warning signs immediately.
Upright transport position
Transport the unit in an upright position only.
Transport with a truck or delivery vehicle
The unit may only be transported in a truck or delivery vehicle which features a loading ramp.
The loading ramp must not exceed an angle of inclination of 10°.
Secure the unit to prevent it from moving around. The unit is not properly secured for transport if
only the castor brakes have been applied.
Secure the unit against vertical movement during transport. Use padded locking bars.
Location
Never operate the unit next to equipment which emits large amounts of steam, such as a dish-
washer. Steam can cause moisture condensation on the unit.
There is a risk of the moisture film causing a malfunction, a short-circuit or an electric shock
when the unit is connected to the power.
Commissioning after storage
Moisture contained in the room air condenses on the surface and the inside of the unit when the
unit is brought from a cold storage room and into a warmer room with a higher level of humidity.
There is a risk of the moisture film causing a malfunction, a short-circuit or an electric shock
when the unit is connected to the power.
Transport
Commissioning

13
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
Do not operate the unit until it has reached room temperature.
Mains connection
The mains voltage and frequency specified on the rating plate must match the corresponding
values for the mains socket outlet.
Only connect the unit to a socket outlet that is protected by a residual-current device (RCD)/resi-
dual-current circuit breaker (each phase with max. 16 A).
The unit must not be used if the insulation on the mains cable or the mains plug is damaged.
Insert and remove mains plug only while unit is switched off since, otherwise, the unit electrical
system can be damaged. Connected external devices must also be switched off before discon-
necting the mains plug.
Only unplug by pulling on the mains plug housing.
If the unit needs to be connected to the power supply with a fixed electrical connection on site,
the on-site installation must be equipped with a disconnection device acting on all poles which is
accessible at any time. This must be protected against accidental activation.
General Information
The user must be aware of the hazards that the unit presents and be able to assess them.
The unit may only be used by persons whose physical, sensory or mental abilities are not sub-
ject to any restrictions relevant to operating the unit.
The unit may only be used when it is in proper working order.
Secure the unit against accidental use if it is damaged. Have an authorised service point perform
repairs immediately.
ªChapter “Repairs”
Caution!
Possible impairment of food quality
The quality of the food stored in the unit may be impaired if a power failure, unit malfunction or
other interruptions occur during storage or regeneration.
If the core temperature has fallen, check whether the food quality has been impaired and dis-
pose of any spoilt food if necessary.
Handling and operation

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BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
Sneeze guard
The sneeze guard is made of toughened safety glass and offers high resistance to impacts and
shocks. No undetected damage is able to occur to the glass such as chipping due to impact or
knocking. When damaged, the toughened safety glass shatters into small, partially intermeshed
fragments, minimising the risk of injury.
Unit model with heated unit compartments
Avoid opening the unit doors unnecessarily when heating is active. Only open unit doors briefly
when loading or removing Gastronorm containers.
Only place covered, stainless-steel Gastronorm containers inside the heated unit compartments.
Tension fractures caused by cold water in hot bain-marie wells
When cold water is poured into hot bain-marie wells, the rapid change in temperature can cause
microscopic tension fractures that can lead to corrosion. Before filling with cold water, allow
bain-marie wells to cool down, or fill the hot bain-marie wells with hot water.
Load-bearing capacities
Do not place any objects on the heat bridge or on the standard sneeze guard.
These attachments are designed to hold dishes and/or trays only. Heavy objects, such as full
Gastronorm containers, should not be placed on them.
It is not permitted to sit on the attachments.
Permissible surface load per attachment:
• Tray slide: 25 kg
• Shelf/plate slide: 25 kg
• Unit base: 100 kg
• Highline sneeze guard (customer or operator side): 10 kg
Hot unit parts, objects and food
The bain-marie wells, optional heated unit compartments and objects contained within them,
such as Gastronorm containers, reach +95°C during operation and can cause burns.
You must use protection such as protective gloves when handling hot objects.
The food whose temperature is maintained can cause scalding.
Hot protective screens on radiant heaters
The protective screens on radiant heaters become hot during operation and can cause burns.
Hot top surface and heat bridge
Besides the bain-marie well, the top surface and the outer surfaces of the heat bridge become
hot during operation.

15
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
Hygiene regulations
When serving food, observe the regulations relevant to the foodstuffs concerned and the cha-
racteristics of the food.
Unit model with castor brakes
Always secure the unit from rolling away by applying the castor brakes. The unit can cause inju-
ries and damage to property if allowed to roll away accidentally.
Unit model with adjustable feet
All adjustable feet must be regulated to ensure that the unit stands firmly and does not wobble.
Change of location
Unit model with heated unit compartments
Keep unit doors closed while changing location.
Before a change of location, remove all objects such as Gastronorm containers from the com-
partments.
Unit model with castors
You must disconnect any mains plugs and remove any objects from any storage surfaces and
from the optional unit base before moving unit models to a different location. Objects could slip
off or out of the unit when it is moved. Remove any objects from the unit beforehand.
Always bring the unit to its new intended location at a reasonable speed (no faster than 3km/h).
The person who moves the unit to its new position must always be someone who is capable of
braking the unit in an emergency. An additional person is needed for safety reasons when the
field of vision is limited, during complicated transport manoeuvres and while traversing ramps,
hollows and inclined surfaces.
If the unit is on a sloped surface, it must be secured by extra means, such as wheel chocks, in
addition to locking the castor brakes to prevent it from accidentally rolling away.
The unit can be tilted to an angle of 10° when stationary before it is at risk of tipping over. You
may only cross sloping surfaces with an incline of less than 10°.
Avoid subjecting the castors to excessive load to minimise the risk of damage to the castors:
• Do not move the unit when the castor brakes are locked
• Avoid impacts
• Do not traverse bumps or steps
• Do not traverse uneven floors

16
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
The unit should be pushed only, never pulled.
Always push the unit with both hands on the top surface. If the unit is heavy, you may not be
able to apply the brakes quickly enough if you push the unit with just one hand.
Be careful not to pinch your hands between the unit and walls or other objects, such as cabi-
nets.
Due to the low floor clearance, transport the unit over inclined surfaces or ramps with a suitable
means of conveyance, such as a pallet truck.
Unit model with adjustable feet
Carry the unit with suitable means of conveyance such as a pallet truck. You must observe the
applicable industrial safety regulations and other information in doing so.
Disconnecting the mains plug
Insert and remove mains plug only while unit is switched off since, otherwise, the unit electrical
system can be damaged.
External devices connected to the unit socket outlets must also be switched off before you con-
nect or disconnect the mains plug.
Mains plug
Unplug the mains plug before cleaning the unit. Water penetrating into the unit can
cause a short-circuit. This can result in malfunctions. There is also risk of electric shock.
Hygiene
You must comply with the specifications in Regulation (EC) no. 852/2004 and your national hygi-
ene regulations.
Cleaning frequency
Clean the unit after each use.
Cleaning methods
Use approved cleaning methods only.
Do not use steam jet units, high-pressure cleaners, water sprayers or similar cleaning devices.
Cleaning agents
Do not use metal parts for cleaning. Metal parts can damage the unit and/or lead to corrosion.
Do not use pointed or sharp objects for cleaning. They can damage the unit.
Do not use scouring agents. Scouring agents scratch surfaces.
Shutting down
Cleaning and care

17
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
Hot unit parts, objects and food
The bain-marie wells, optionally available heated unit compartments and Gastronorm containers
that they contain reach +95°C during operation and can cause burns.
Allow the unit to cool for at least 20minutes before cleaning.
Cleaning water
Dry the unit thoroughly after cleaning. Also remove any cleaning water from the optional unit
base and the optional heated compartments.
A danger of slipping exists if cleaning water runs out of the unit during or after cleaning.
Completely wipe up any cleaning water which leaks out of the unit.
Castor brakes
Check that castor brakes work effectively on a regular basis.
If the brakes are not effective enough, have an authorised service point replace the defective
castor(s) immediately.
ªChapter “Repairs”
Periodical electrical safety inspection
Have a qualified electrician carry out a periodical electrical safety inspection at least once every
six months in accordance with the DIN VDE 0702 series of standards.
Connection cable and mains plug
Check the connection cable and mains plug for mechanical damage and signs of excessive
deterioration at least once every six months in accordance with DGUV Regulation 3 (formerly
BGVA3) or equivalent national regulations.
Authorised persons
The unit may only be repaired by the following service points:
• In-house, B.PRO-trained professionals
• External, B.PRO-trained customer service
• B.PRO service
The warranty will be invalidated if repairs are carried out by anyone else.
Wear parts, especially LED spotlights, are excluded from the warranty.
Replacing defective LED spotlights, radiant heaters and mains cables
Only qualified personnel such as qualified electricians may replace LED spotlights, radiant hea-
ters and mains cables. Only parts with the same specifications may be used.
Maintenance
Repairs

18
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
Observe the applicable standards, guidelines and safety regulations.
The owner is responsible for compliance with the applicable standards, guidelines and safety
regulations.
The unit is fitted with a rating plate. The warranty is voided if the rating plate is removed.
Standards and guidelines
Product marking

19
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
Food serving at reduced height for catering in schools
and child daycare centres
The food serving systems from B.PRO for daycare facilities and schools are generally designed
with a reduced overall height (750mm) compared to our standard.
However, this poses additional potential hazards due to children/young people coming into con-
tact with this product.
This additional information describes the assessable, additional potential hazards, but does not
claim to be complete.
General information and special dangers
The unit may only be used for scope of application specified in these operating instructions.
The unit must NOT be moved or operated without supervision. The duty of supervision is essen-
tially based on the applicable laws and regulations adopted by relevant national authorities, such
as the legislator, the employer's liability insurance associations, regulations on a state or munici-
pal level and/or other authorities.
Usage of an electrically operated unit increases the supervisor's duty to provide supervision.
The unit must NOT be supplied with power without supervision. Recommendation: Operate the
unit on a socket outlet which can be disconnected at a main or central switch. This main or cen-
tral switch must be installed outside the reach of children.
You must avoid subjecting the mains connection cable to tensile strain. This same applies when
using a helix cord.
If power is supplied to the unit via a "cable conduit tube", then this cable conduit tube must NOT
be used to move the unit – when the unit is moved to a different location, for example.
It is NOT permitted to climb on the unit. If the unit is not handled correctly or misused as descri-
bed above, the unit may tip over, causing a hazard or possible injury.
The unit must NOT be used as a vehicle or a means of conveyance. Do not lie under the unit.
The unit is very heavy and has a high potential momentum when moving.
If the unit is misused as described above, it may cause injury as people can be run over or crus-
hed, for example.
The featured castor brakes must be applied as soon as the unit is positioned at its intended lo-
cation following a change of location, or if a change of location is necessary. The castor brakes
have openings which, unfortunately, can only be designed in this way for technical reasons.
If the castor brakes are applied without supervision, these openings can lead to crushing of ex-
tremities.
Scope of application
Application
Duty to supervise
Power supply
Improper use as a toy
Improper use as a vehicle
Castor brakes

20
BASIC LINE Hot Buffet OPERATING INSTRUCTIONS
The unit may have hot surfaces with surface temperatures of >60°C. This is required from a
technical perspective to ensure proper use and assure the unit's technical characteristics and/or
features guaranteed by B.PRO.
High surface temperatures can cause burns if people come into contact with surfaces for long.
The unit may have compartments in the underframe or feature other underframes of an equiva-
lent size into which children could climb. As a consequence, never leave the unit unattended and
check whether children or animals are in these compartments before commissioning and before
disposing of a decommissioned unit.
The unit may feature folding attachments, such as tray slides or shelves, as optional accessories.
As a general rule, these attachments may only be folded up while the unit is in use.
The attachment may only be subjected to the surface load specified in these unit operating inst-
ructions. Particular attention must be paid to ensure that the optional locking pin or the optional
mini-catch in the bracket is locked into position correctly when the attachment is folded up or
down.
Warning!
Crush hazard for extremities
Extremities can be crushed if the bracket is mounted or the locking pin or spring pin/mini-catch
is secured without supervision.
Always ensure supervision when brackets are mounted or spring pins/mini-grids are secu-
red.
Hinge model with locking pin
Press push pin into the centre of the locking pin and hold down.
The locks in the pin are released.
Remove or insert locking pin.
Release the push pin in the centre of the locking pin.
The locks in the pin interlock.
The locking pin is secured in position.
Position of the locking pin in folded-up/folded-down position:
Hot surfaces
Compartments
Securing the brackets to
the attachments
Locking pin function and
use