B.Pro SAW 1 User manual

B.PRO
FOOD DISTRIBUTION CARTS
SAW 1/2/3/4, SAW L-2/3,
SAG 2/3, BTW 9X7
Translation of the original operating instructions

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
General information
Copyright 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.
Technical changes Subject to modifications for the purpose of technical improvement.
Product documentation Translation of the original operating instructions;
target group: operating personnel, kitchen directors.
Typographical conventions Important note on special features or special cases.
IExplanatory information in chapters or sections containing instructions.
Cross reference to a chapter, section or external document.
Requirement 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.
Warnings
Danger!
Type and source of danger
Possible consequences of non-compliance with the warnings.
Measures to avoid dangers and the consequences thereof.
The signal word (caution, warning, danger) informs of the level of danger.
Caution
warns of possible minor injury and property damage.
Warning warns of possible serious bodily injuries.
Danger warns of possible highly severe/fatal bodily injuries.

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
Contents
About this product Application . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Conditions of use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Product features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Standard design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Options and accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Safety General information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
About this product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Transportation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Startup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Shutting down . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Cleaning and care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Standards and guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Transportation Checking for/reporting on damage incurred during transportation. . . . . . . 9
Scope of delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Disposing of packaging material . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Startup Prerequisites for operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Initial startup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Connecting the unit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Operation Unit overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Overview of temperature control unit. . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Overview of loading types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Setting the setpoint temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Opening the sliding cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Closing the sliding cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Preheating Bain-Marie basins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Preheating unit compartments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Filling the Bain-Marie basin dry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Loading the Bain-Marie basin wet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Unit compartment/Unit compartments loaded . . . . . . . . . . . . . . . . . . . . 21
Swing up and latch the deposit shelf . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Fold the deposit shelf downwards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Coupling carts together. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Moving the unit to a new location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Traversing ramps, recesses and slanted surfaces . . . . . . . . . . . . . . . . . . 25
Keeping food warm (temperature maintenance) . . . . . . . . . . . . . . . . . . . 25
Removing food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Shutting down Shutting the unit down . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Help in the event of problems Operation indicator LED does not illuminate . . . . . . . . . . . . . . . . . . . . . . 29
Operation indicator LED illuminates, but Bain-Marie basin or unit
compartment remains cold . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Operation indicator LED illuminates, but food is not sufficiently
temperature maintained . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
Corrosion of stainless steel parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
The unit has external damage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Cleaning and care Stainless steel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Cleaning frequency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Cleaning methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Cleaning agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Cleaning the unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Drain water from the Bain-Marie basin . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Removing areas of corrosion on stainless steel . . . . . . . . . . . . . . . . . . . . 33
Maintenance Checking locking brakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Commission a periodical electrical safety inspection. . . . . . . . . . . . . . . . . 34
Checking the connection cable and power plug. . . . . . . . . . . . . . . . . . . . 34
Checking the water condensation wiper. . . . . . . . . . . . . . . . . . . . . . . . . . 34
Repairs Authorized persons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Description of problem. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Spare parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Disposal Disposing of unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Technical data General data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Electrical data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Environment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Ordering information SAW 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
SAW 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
SAW 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
SAW 4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
SAW L-2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
SAW L-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
SAG 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
SAG 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
BTW 9x7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Accessories Standard food trays . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Standard food container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
B.PRO microfiber cleaning cloth. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Cleaning and care agent DeepClean Stainless Steel. . . . . . . . . . . . . . . . . 41
Service CD-ROM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
– 1 –
About this product
Application The B.PRO food distribution cart SAW/SAG is designed for the following
applications:
Temperature maintenance of food in standard food containers
Transporting food in standard food containers
Distribution of food
Temperature maintenance and transportation of food on standard food
trays (only SAG 2/3)
The B.PRO food distribution cart SAW/SAG/BTW9x7 is not suitable for heat-
ing up or cooking food. The B.PRO food distribution cart SAW/SAG may not
be used as a room heater.
The B.PRO food distribution cart SAW/SAG/BTW9x7 is particularly suitable
for use in social facilities (clinics, retirement homes, day care centers), hotels,
the food service industry (banquets, party services) and in cafeterias (can-
teens, dining halls).
Conditions of use Environment
The unit may be used when the surrounding temperature is between 15 °C
and 32 °C and at normal humidity (without moisture condensation).
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.
Product features General
The B.PRO food distribution cart SAW/SAG/BTW9x7 is made of stainless
steel as standard. It disposes of one to four Bain-Marie basins for accepting
standard food containers.
The B.PRO food distribution cart SAW/SAG/BTW9x7 can be heated. The
unit body is double walled and insulated.
B.PRO food distribution cart SAG 2/3
The B.PRO food distribution cart SAG 2/3 has two to three compartments
which can accept additional standard food containers below the Bain-Marie
basins.
Each compartment has six pairs of molded support grooves. The front of the
device is closed by double-wall insulated unit doors. The unit door(s) have
been provided with a snap-in lock.
Operation
The B.PRO food distribution cart SAW/SAG can be loaded with standard
containers.
A safety push handle allows secure, easy movement of the unit. Stable
impact corner guards protect the unit from damage.
There is an On/Off switch for starting and ending temperature maintenance
at the unit. The B.PRO food distribution cart SAW/SAG is equipped with a
mechanical temperature control unit. The temperature control unit is based
on a mechanical capillary-tube thermostat.

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
– 2 –
Each Bain-Marie basin can be heated separately. Rotary knobs are used for
analog adjustment of temperature (“10” corresponds to a temperature of
approx. 95 °C).
B.PRO food distribution cart SAG 2/3
The B.PRO food distribution cart SAG 2/3 disposes of two mechanical tem-
perature control units for the unit compartments. Rotary knobs are used for
analog adjustment of temperature (“10” corresponds to a temperature of
approx. 85 °C).
B.PRO food distribution cart SAG 3
Two of the three unit compartments have a common temperature control
unit.
The designs of the B.PRO food distribution carts SAW/SAG
differ in the following features:
B.PRO food distribution cart SAW 1/2/3/4 / BTW9x7
One to four Bain-Marie basins for accepting standard food containers
Deposit shelf below the Bain-Marie basins
Push handle on the short side of the unit
Operating elements on the short side of the unit
Four swiveling rollers, two of which are equipped with a locking brake
B.PRO food distribution cart SAW L-2/3
Two or three Bain-Marie basins for accepting standard food containers
Deposit shelf below the Bain-Marie basins
Push handle on the long side of the unit for use in a push-in section
Operating elements on the long side of the unit
Four swiveling rollers, two of which are equipped with a locking brake
B.PRO food distribution cart SAG 2/3
Two or three Bain-Marie basins for accepting standard food containers
Two or three compartments below the Bain-Marie basins for accepting
standard food containers or standard food trays
Push handle on the short side of the unit
Operating elements on the short side of the unit
Two swiveling rollers with a locking brake, two fixed rollers

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
– 3 –
Standard design The standard design of the B.PRO food distribution carts
SAW/SAG encompasses:
Unit base made of stainless steel
Up to four Bain-Marie basins, depending on the model
Deposit shelf below the Bain-Marie basins (not SAG 2/3)
Operating elements and push handle on the short side of the unit
(not SAW L-2/3)
Operating elements and push handle on the long side of the unit
(only SAW L-2/3)
Four plastic swiveling rollers, two with locking brake (not SAG 2/3)
Two plastic swiveling rollers and two plastic fixed rollers, two of them with
locking brake (only SAG 2/3)
Two or three unit compartments (only SAG 2/3)
Options and accessories The B.PRO food distribution cart SAW/SAG is available with the following
optional equipment:
Fold-down deposit shelf (not SAW L-2/3)
stainless steel rollers
Sliding cover with float rail (only SAW 2/3 and SAG 2/3)
Hitch and coupling (only SAG 2/3)
Roller positions “B”: Rollers at the side centers instead of at the corners
(only SAG 2/3)
All-round impact-protection rail (only SAG 2/3)

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
– 4 –
Safety
General information The unit has been built using state-of-the-art technology. Accordingly, all the
requirements necessary for safe operation have been fulfilled. Additional dan-
gers do nevertheless exist when the unit is operating. The safety precautions
and warnings in these operating instructions are there to help you protect
yourself against these sources of danger.
Safety precautions
Thoroughly read and observe the safety precautions in this section.
The operator is responsible for the observance of the safety precautions in
these operating instructions.
Warnings
Observe the warnings with the danger symbol (warning triangle) in the text.
Operating Instructions
These operating instructions must be read carefully before you use the unit
for the first time.
The operator is responsible for ensuring that all users have read these instruc-
tions before using the unit.
Keep these operating instructions in a location which is always accessible to
operating personnel.
Cleaning and maintenance
For cleaning and maintenance tasks, or to replace parts, disconnect the unit
from the power supply. During the work to be performed, keep the mains
and/or unit plug in a suitable place and protect it from moisture, damage and
dirt.
About this product Application
The unit may only be used for the applications specified.
The operator is responsible for the appropriate and proper use of the unit.
Conditions of use
The unit is only to be operated under the appropriate environmental condi-
tions.
The users of the unit must be instructed in its operation and must have read
and understood these operating instructions.
Transportation Upright transport position
Transport the unit in an upright position only.
Transportation with a truck or delivery vehicle
The unit is only to be transported in a truck or delivery vehicle with a loading
ramp.
Secure the unit on all four sides to prevent it from shifting.
Secure the unit against vertical movement during transportation.
Use padded safety bars.
Protective foil
Pull off any protective foil when unpacking the unit. Otherwise, a fire could
occur.

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
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Startup Location
Never operate the unit next to equipment which develops large amounts of
steam (e.g. dishwasher). The steam can cause moisture condensation on the
unit.
If the unit is connected to the power the moisture film may cause a
short-circuit or an electric shock.
Startup after a storage period
When the unit is brought from a cold storage room into a kitchen, moisture
from the air in the room will form on the surfaces and the inside the unit.
If the unit is connected to the power the moisture film may cause a
short-circuit or an electric shock.
Do not operate the unit until it has reached room temperature.
Mains connection
The mains voltage and frequency listed on the rating plate must match the
corresponding values of the electrical outlet.
The unit may not be used if the insulation on the power cable or the power
plug is damaged.
The power plug is only to be plugged in or unplugged when the unit is
switched off. Otherwise the unit electrical system can be damaged.
Always unplug the plug at the power plug housing.
Operation General information
The user must know the dangers involved in the unit and be able to assess
them.
The unit is only to be used when it is in proper working order.
If damage is present, secure the unit against accidental use and have repairs
carried out immediately at one of the following locations:
In-house, B.PRO-trained professionals
External, B.PRO-trained customer service
B.PRO Service
Always secure the unit from rolling away by setting the locking brakes.
The unit can cause injuries and damage to property if allowed to roll away
accidentally.
Always keep covers on the standard food containers.
Always keep cloches on food in trays.
Food distribution cart SAG 2/3
Avoid opening the unit doors unnecessarily during temperature maintenance.
Food distribution cart SAW/SAG with sliding cover
Always cover standard food containers which are filled with hot food with
sealing lids before closing with the sliding cover. Water condensation can
form under the sliding cover if the standard food containers are open. If water
condensation drips onto the floor when the sliding cover is opened, there is
a danger of slipping.

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
– 6 –
Hot unit parts, objects and food
The Bain-Marie basins, the unit compartments and the objects contained
within them (e.g. standard food containers) become very hot during operation
and can cause burns.
Protection (e.g. with hotpads or protective gloves) must be used when han-
dling hot objects.
The food which is temperature maintained can cause scalding.
Tension fractures caused by cold water in hot Bain-Marie basins
When hot water is poured into hot Bain-Marie basins, the rapid change in
temperature can cause tension fractures, resulting in corrosion. Before filling
with cold water, allow Bain-Marie basins to cool down, or fill the hot Bain-
Marie basin with hot water.
Warm unit exterior
The unit exterior becomes warm during operation.
Do not place objects or food items which are sensitive to heat on the unit top.
Carrying capacity
Food distribution cart SAW
The maximum area load of the deposit shelf below the Bain-Marie basins
amounts to 80 kg.
Food distribution cart SAW/SAG with fold-down deposit shelf
These attachments are designed for use with crockery and/or trays. Heavy
objects, such as full standard containers for example, should not be placed
on them.
The permissible area load amounts to 25 kg.
Sitting on the attachments is not permitted.
Food distribution cart SAW/SAG with sliding cover
Place a maximum area load of 25 kg on the sliding cover.
Hygiene regulations
Observe the corresponding regulations on foodstuffs and the properties of
the food when maintaining the temperature of food.
Change of location
Remove any objects from the unit top before changing its location. Objects
can slide off the unit top when pushing the unit.
Food distribution cart SAG 2/3
Hold device doors closed while changing its location. Standard food contain-
ers/trays can fall out of the unit when it is pushed.

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
– 7 –
Food distribution cart SAW/SAG with sliding cover
Close the sliding cover before changing your position. The required steering
and braking control is only ensured if the sliding cover is closed.
Food distribution cart SAW/SAG with fold-down deposit shelf
Fold down the deposit shelf before changing your position.
When the unit doors are closed, the unit can be tilted to an angle of 10°. Only
sloping surfaces should be crossed with tilt of < 10°.
To minimize the danger of damage to the rollers, avoid overloading the rollers:
Do not move the unit when the locking brakes are locked
Avoid impacts
Do not traverse bumps or steps
Do not traverse uneven floors
The unit is to be pushed only, never pulled.
Always push the unit using both hands. Depending on the weight of the unit,
if you push it with just one hand it is possible you would not be able to apply
the brakes quickly enough.
Be careful to ensure that your hands are not pinched (danger of crushing)
between the push handles and walls or other objects (e.g. cabinets).
Two people are required to move the unit over ramps or sunken areas (one
at each end of the unit).
Shutting down Unplugging the power plug
Do not unplug the power plug if the unit is switched on. Otherwise the unit
electrical system can be damaged.
Cleaning and care Hygiene
The provisions of the hygiene guidelines 93/43/EEC as well as your national
hygiene regulations must be complied with.
The unit fulfills the requirements of the hygienic design H 1.
Cleaning frequency
Clean the unit thoroughly after each use.
Cleaning methods
Use only approved cleaning methods.
Do not use a steam jet device or high-pressure cleaner.
Power plug
Unplug the power plug before cleaning the unit. Water seeping into the unit
can cause a short-circuit. If this happens, there is a risk of death by electric
shock.
Cleaning water, water condensation
A danger of slipping exists if cleaning water runs out of the unit during or after
cleaning.
Completely wipe up any water which runs out of the unit.
Thoroughly dry the unit after cleaning. Remove cleaning water and water con-
densation from the floor of the unit interior.

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
– 8 –
Hot unit parts and objects
The unit interior and the objects located within become hot while the unit is in
operation (danger of burns!). Allow the unit to cool off before it is cleaned.
Maintenance Locking brakes
Regularly check the effectiveness of the locking brakes.
If the effectiveness of the brakes is not sufficient, have the defective roller
replaced immediately by one of the following:
In-house, B.PRO-trained professionals
External, B.PRO-trained customer service
B.PRO Service
Food distribution cart SAW/SAG with sliding cover
There is a water condensation wiper under the sliding cover at every short
side of the unit. Check the effectiveness of the water condensation wiper
monthly. If water condensation drips onto the floor when the sliding cover is
opened, there is a danger of slipping.
If necessary, replace the water condensation wiper.
Electrical safety: reinspection
At least once every six months, have a periodical electrical safety inspection
carried out by a professional electrician in accordance with the DIN VDE 0702
series of standards.
Connection cable and power plug
At least once every six months, check the connection cable and power plug
for mechanical damage and signs of excessive aging in accordance with
BGV A 2 or the corresponding national regulations.
Repairs Authorized 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 the unit is repaired by anyone else.
Standards and guidelines Observe the applicable standards, guidelines and safety regulations.
The operator is responsible for compliance with the applicable standards,
guidelines and safety regulations.

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
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Transportation
Checking for/reporting on dam-
age incurred during
transportation
It is imperative that the unit be checked immediately after delivery for
damage incurred during transportation (visual inspection).
Record on the waybill (description of defect) any damage incurred during
transportation, doing so in the presence of the carrier.
Have the carrier confirm the damage (signature).
Retain the unit and notify B.PRO of the damages with the waybill.
– or –
Do not accept the unit and return it to B.PRO via the deliverer.
This procedure will ensure correct processing of claims. If transportation
damage is reported later the consignee must provide evidence of this.
Scope of delivery
(1) B.PRO food distribution carts SAW/SAG/BTW9x7
(2) Operating Instructions
The exact scope of delivery and model of the unit is to be taken from the
delivery documentation.
Unpacking Open the transportation packaging at the places provided.
Do not rip or cut it!
Check the scope of delivery.
Remove the protective plastic from the outside of the unit.
Remove any protective plastic in the inside of the compartments
(only SAG 2/3).

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
– 10 –
Disposing of packaging material Packaging materials can be handed over to a recycling center after
quoting the disposal contract number. If the applicable disposal contract
number is not available, this can be obtained by contacting B.PRO.
Dispose of packaging material correctly and in an environmentally
responsible manner.

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
– 11 –
Startup
Prerequisites for operation The unit has reached room temperature and is dry
The unit has no known defects or visible damage
Initial startup Heating up empty unit for the first time
During the initial startup, the insulation material which becomes hot may
cause an unpleasant odor. For this reason, we recommend heating the
unit compartments (only SAG 2/3) and the Bain-Marie basins empty for
approx. 2 hours before the initial use.
Unit doors closed
Caution!
Danger of damage!
If the unit is not rated for the mains voltage or frequency which is available,
the unit’s electrical system may suffer permanent damage.
Before connecting, ensure that the mains voltage and frequency listed on
the rating plate match the corresponding values of the electrical outlet.
Ensure that no protective foil is left in the unit compartments (only
SAG 2/3) or on the exterior of the unit.
Ensure that there are no heat-sensitive objects in the unit compartments
(only SAG 2/3) or in the Bain-Marie basins.
Plug the power plug into the electrical outlet.
Switch on all the unit compartments (only SAG 2/3) and the Bain-Marie
basins with the On/Off switch.
The operation indicator LED illuminates.

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
– 12 –
Set rotary knob to the highest level.
Heat the unit compartments (only SAG 2/3) and the Bain-Marie basins for
approx. 2 hours.
Switch off all the unit compartments (only SAG 2/3) and the Bain-Marie
basins with the On/Off switch.
The operation indicator LED goes out.
Air out all unit compartments.
Connecting the unit
Caution!
Danger of damage!
If the unit is not rated for the mains voltage or frequency which is available,
the unit’s electrical system may suffer permanent damage.
Before connecting, ensure that the mains voltage and frequency listed on
the rating plate match the corresponding values of the electrical outlet.
Ensure that no protective foil is left in the unit compartments (only
SAG 2/3) or on the exterior of the unit.
Ensure that there are no heat-sensitive objects in the unit compartments
(only SAG 2/3) or in the Bain-Marie basins.
Plug the power plug into the electrical outlet.

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
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Operation
Unit overview Food distribution cart SAW/BTW9x7
(1) Power plug retainer
(2) Power cable
(3) Bain-Marie basin
(4) Push handle (SAW L-2/3: positioned on the long side of the unit)
(5) Temperature control unit (SAW L-2/3: positioned on the long side of
the unit)
(6) Locking brake
(7) Swiveling roller
(8) Impact corner guard
(9) Drain pipe with shut-off cock for each basin (lever in horizontal position:
shut-off cock closed)
(10) Fold-down deposit shelf (optional)

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
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Food distribution cart SAG
(1) Bain-Marie basin
(2) Sliding cover with float rail (optional)
(3) Door handle
(4) Unit door
(5) Fixed roller
(6) Drain pipe common for all basins (in the center under the device unit floor)
(7) Temperature control
(8) Power cable
(9) Hitch (optional)
(10) Swiveling roller
(11) Locking brake
(12) Impact corner guard
(13) Power plug retainer
(14) Push handle
(15) Shut-off cock for basin (center link of the rotary handle in horizontal
position: shut-off cock closed)

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
– 15 –
Overview of temperature control
unit
(1) Rotary knob for setting the setpoint temperature in the unit
(2) Operation indicator LED
(3) On/Off switch
(4) Identification of the basin number or compartment number
(not at SAW/BTW9x7)
The desired setpoint temperature in the unit can be set exactly (not in fixed
steps) for each individual Bain-Marie basin. The setting value “10” corre-
sponds to a maximum setpoint temperature of approx. 95 °C.
Food distribution cart SAG 2
The desired setpoint temperature in the unit can be set exactly (not in fixed
steps) for both unit compartments. The setting value “10” corresponds to a
maximum setpoint temperature of approx. 85 °C.
Food distribution cart SAG 3
The desired setpoint temperature in the unit can be set continuously via the
rotary knob. The right-hand unit compartment (Compartment 5) can be con-
trolled individually.
The central and the left-hand unit compartment (Compartment 4) can only be
controlled together.
The setting value “10” corresponds to a maximum setpoint temperature of
approx. 85 °C.
The mechanical temperature control is based on a capillary-tube thermostat.

B.PRO Food Distribution Carts SAW/SAG/BTW9x7
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Overview of loading types The Bain-Marie basins can be loaded in the following two ways:
Dry loading with standard food containers
Standard food containers are hung in the dry Bain-Marie basin
When filling with a small amount of food, we recommend preheating the
Bain-Marie basin
Procedure for dry loading:
Section “Filling the Bain-Marie basin dry” on page 19.
Wet loading with standard food containers
Standard food containers are hung in the Bain-Marie basins which have
been filled with hot water up to the mark. Filling up to the mark corre-
sponds with the specified amount of 4 liters
When filling with a small amount of food, we recommend preheating the
Bain-Marie basin
Advantages of wet loading:
– High level of heat transfer to the standard food container(s)
via hot steam
– The water is a good heat reservoir
Procedure for wet loading:
Section “Loading the Bain-Marie basin wet” on page 20.
Setting the setpoint temperature Set the rotary knob of the corresponding unit basin or unit compartment
to the desired level.
Food distribution cart SAG 2
The desired setpoint temperature in the unit can be set exactly (not in
fixed steps) for both unit compartments. The setting value “10” corre-
sponds to a maximum setpoint temperature of approx. 85 °C.
Food distribution cart SAG 3
The desired setpoint temperature in the unit can be set continuously via
the rotary knob. The right-hand unit compartment (Compartment 5) can
be controlled individually. The central and the left-hand unit compartment
(Compartment 4) can be controlled together. The setting value “10” cor-
responds to a maximum setpoint temperature of approx. 85 °C.