Blanco MANHATTAN MWA 3 User manual

MANHATTAN MWA 3, MWA 4, MWA 5
Heated Servery Counter
Operating Instructions

MANHATTAN Heated Servery Counter
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 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
Signal word!
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 light bodily injuries and damage to property.
Warning warns of possible serious bodily injuries.
Danger warns of possible most severe/fatal bodily injuries.
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MANHATTAN Heated Servery Counter
Contents
Contents
About this product Application . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Conditions of use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Product features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Unit models/design features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Safety General Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
About this product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Transport . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Commissioning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Shutting down . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Cleaning and care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Standards and guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Product marking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Transport Checking for/reporting on damage incurred during transportation. . . . . . 10
Scope of delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Disposing of packaging material . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Overview Unit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Operating modules (bain-marie wells, compartment, heat radiators,
lighting) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Loading types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Assembly Preparing assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Selecting location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Positioning unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Connecting modules to each other . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Connecting unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
First cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Commissioning Prerequisites for operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Preparing for operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Initial start-up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Operation Connecting external unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Switching heating for bain-marie wells on or off and setting
setpoint temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Switching heating for compartments on or off and setting
setpoint temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Switching the heat radiators on or off . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Switching lighting on or off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Loading bain-marie well dry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Loading bain-marie well wet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Preheating and loading compartment(s) . . . . . . . . . . . . . . . . . . . . . . . . . 32
Keeping food hot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Removing food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Moving the unit to a new location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
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MANHATTAN Heated Servery Counter
Traversing ramps, recesses, slanted surfaces . . . . . . . . . . . . . . . . . . . . . 36
Folding up attachment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Folding the attachment downwards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Shutting down Shutting down unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Help in the event of problems Operation indicator LEDs do not light up – no mains voltage in the unit . . 39
The "Bain-marie well heater" and "Heat radiators" operation indicator
LEDs light up but the food temperature is not adequately maintained . . . 39
The "Compartment heater" operation indicator LED lights up, but the
food is not kept sufficiently hot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
"Heat radiators" operation indicator LEDs light up, but the food
temperature is not adequately maintained . . . . . . . . . . . . . . . . . . . . . . . . 40
"Lighting" operating indicator LEDs lights up, but lighting does not
light up. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Corrosion of stainless-steel parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
The unit has external damage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Cleaning and care Stainless steel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Cleaning frequency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Cleaning methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Cleaning agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Draining water from the bain-marie wells . . . . . . . . . . . . . . . . . . . . . . . . . 42
Cleaning unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Removing areas of corrosion on stainless steel . . . . . . . . . . . . . . . . . . . . 44
Maintenance Having unit regularly maintained . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Checking castor brakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Having periodical electrical safety inspection carried out . . . . . . . . . . . . . 45
Checking connection cable and power plug. . . . . . . . . . . . . . . . . . . . . . . 45
Repairs Authorised persons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Description of problem. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Replacing components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Spare parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Disposal Disposing of unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Technical data General data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Electrical data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Environment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Ceramic heat radiators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Heated compartment in underframe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Bain-marie wells. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Ordering information MANHATTAN MWA 3 heated servery counter . . . . . . . . . . . . . . . . . . . . . 52
MANHATTAN MWA 4 heated servery counter . . . . . . . . . . . . . . . . . . . . . 52
MANHATTAN MWA 5 heated servery counter . . . . . . . . . . . . . . . . . . . . . 52
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Accessories Gastronorm container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Support crossbars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
BLANCO microfibre cleaning cloth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
BLANCOPOLISH stainless-steel cleaning and care agent . . . . . . . . . . . . 52
MANHATTAN expansion module . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
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MANHATTAN Heated Servery Counter
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About this product
Application The MANHATTAN heated servery counter is designed for the following
applications:
Presentation of food in Gastronorm containers
Temperature maintenance of food in Gastronorm containers
Serving food.
The unit is used for presenting and serving food, but not for storing food for
extended periods.
The MANHATTAN heated servery counter is not suitable for heating up or
preparing food.
The MANHATTAN heated servery counter is primarily suited for use in
catering facilities of schools, companies, government offices, hospitals,
retirement homes (canteens, cafeterias and dining halls) and in the food
service industry and hotels.
Conditions of use Environment
The unit may be used when the ambient 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 information
The MANHATTAN heated servery counter is an serving module for warm
food with a top surface made of stainless steel or natural stone.
Depending on the model, the MANHATTAN heated servery counter has 3, 4
or 5 continuous welded-in stainless steel bain-marie wells for accepting
Gastronorm containers. Each bain-marie well can be heated separately. The
mechanical temperature control is based on a capillary-tube thermostat.
An installation compartment with a drain valve for draining off the water from
the bain-marie wells and an optional socket outlet for the electrical
connection of several modules is integrated in the unit base. Depending on
the unit model, the unit base also features an open or closed design on the
operator side.
The compartment open on the operator side is equipped on the sides with
4 pairs of support ledges for holding one or more optional middle shelves.
The compartment closed on the operator side is equipped with several
compartments for holding a maximum of 4 GN containers each of the size
GN 1/1-65 or their subdivision. The front of the closed compartments is closed
off with double-walled doors with grip recesses and snap closures. Lockable
doors can be equipped either with common locks or individual locks.
The mobile model of the MANHATTAN serving module is equipped with
4 steering castors, 2 of which have brakes. The stationary model of the
MANHATTAN serving module is equipped with 4 levelable feet.
The front panelling for the operator, customer and short sides are available in
various colours and materials, and can therefore be adapted to the respective
environment.
Various glass attachment shelves are available, with lighting and/or heat
radiators as an option, for the optimum presentation of the food.
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MANHATTAN Heated Servery Counter
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The MANHATTAN heated servery counter can be equipped with a fold-down
tray slide on the serving, customer and short side.
The short sides can be provided with fold-down shelves.
MANHATTAN heated servery counters can be installed in various ways:
Free-standing for food serving with service or self-service
Back along the wall for self-service (operating elements on customer side)
Back to back for self-service
To adapt to the room situation, the MANHATTAN heated servery counter can
be combined with additional serving or expansion modules and connected at
the aluminium corner profiles with module connectors.
Serving modules:
MKA 3/MKA 4/MKU 3/MKU 4/MVK 4/MVS 4 cooled servery counter
MNE 3/MNE 4/MNE 5/MNE V plain servery counter
Expansion modules:
MKSS 4/MKS 4 cash register booth
 MAF 45/MAF 90, MIF 45/MIF 90, MA 45/MA 90, MI 45/ MI 90 corner
modules
MPP 3/MPP 4/MPP 5 pre-mix/post-mix modules
MAN 3/MAN 4/MAN 5/MEN V servery/roll-in counter
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
When using a support crossbar or two support crossbars crosswise, the
following 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 a bain-marie well.
When using a support crossbar lengthwise, the following Gastronorm
containers GN 2/4, GN 1/4 and GN 1/6 can be hung in the bain-marie well.
Each bain-marie well can be heated separately. Rotary knobs are used for
continuous temperature adjustment ("10" is equal to a temperature of
approx. +95 °C).
The heated compartments integrated depending on the unit model can be
used to keep food hot in Gastronorm containers.
The compartments are heated together. A rotary knob is used for stepless
temperature adjustment ("10" is equal to a temperature of approx. +80 °C)
Unit model with lighting or heat radiators
The heat radiators and lighting can be switched on and off via a push switch.
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MANHATTAN Heated Servery Counter
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Unit models/design features Depending on the configuration, the MANHATTAN heated servery counter
can be equipped with the following design features:
Sturdy stainless-steel frame construction
Four steering castors, two of which have castor brakes
Stainless-steel feet, height-adjustable
Stainless-steel skirting panels (only in conjunction with feet)
Top surface made of stainless steel or various types of granite
Installation compartment in underframe with drain valve
Compartment open on operator side with support ledges for holding a
middle shelf
Stainless-steel middle shelf for open compartment (only MWA 4/ MWA 5)
Compartments closed on operator side
Lockable doors
Convection-heated and insulated compartments
400 V electrical connection
230 V Schuko socket outlets in the panel
230 V Schuko socket outlet or 400 V CEE socket outlet in the installation
compartment for the connection of additional modules
Stainless-steel shelf on one or both short sides
Fold-down tray slide made of stainless-steel tubing or of Resopal® on
one or both long unit sides
Fold-down tray slide made of stainless-steel tubing or Resopal®on one
or both short sides
Stainless-steel or Resopal® panelling
Stainless-steel panel for aluminium corner profile, customer side and
short side
Module connectors for fixed connection of two units at aluminium corner
profiles
Stainless steel panel for module connector, customer side, only in
connection with module attachment set
One-level attachment shelf, pulled down to top surface on customer side,
with or without lighting
One-level attachment shelf, pulled down on customer side with pass-
through, with or without lighting
One-level attachment shelf, pulled down on both sides with pass-
through, with or without lighting
One-level attachment shelf, pulled down to top surface on customer side,
with lighting and heat radiators
Two-level attachment shelf, pulled down on customer side, at top and
bottom: with pass-through, with or without lighting
Two-level attachment shelf, pulled down on customer side, top: with
pass-through and lighting, bottom: up to top surface, with lighting
Two-level attachment shelf, pulled down on customer side, top: with
pass-through and lighting, bottom: up to top surface, with lighting and
heat radiators
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MANHATTAN Heated Servery Counter
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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
dangers 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 chapter.
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 the initial use.
The operator is responsible for ensuring that all users have read these
instructions before using the unit.
Keep these operating instructions in a location which is always accessible to
operating personnel.
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
conditions.
The users of the unit must be instructed in operation and they must have read
and understood the operating instructions.
Information labels
Observe the information labels on the unit. Replace illegible, damaged or
missing labels immediately.
The unit has the following information labels attached:
Unit model with heat radiators
Warning sign Meaning – Mounting Location
"Max. water fill level" sticker on operator side at right
above the installation compartment in the switch panel.
Warning sign Meaning - Mounting Location
"Hot surface warning" sticker in accordance with
DIN 4844-2 on both long sides of the U-shaped light
housing.
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MANHATTAN Heated Servery Counter
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Transport Upright transport position
Transport the unit in an upright position only.
Transporting with a truck or delivery van
The unit is only to be transported in a truck or delivery van with a loading
ramp. The loading ramp may not exceed an angle of inclination of 10°.
Secure against shifting of the unit. Just locking the castor brakes is
insufficient transport security.
Secure the unit against vertical movement during transport.
Use padded locking bars.
Unit model with attached parts
When transporting with a truck or a delivery van, fold down the fold-down
attachments, as otherwise they may be damaged during transport.
Unit model with middle shelf
When transporting with a truck or a delivery van, remove the middle shelf, as
otherwise it can slide out of the unit.
Assembly 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.
When the unit is connected to the power, there is a danger of the moisture
film causing a malfunction, a short-circuit or an electric shock.
Mains connection
The mains voltage and frequency listed on the rating plate must match the
corresponding values of the socket outlet.
The unit may not be used if the insulation on the power cable or the mains
plug is damaged.
Insert and remove mains plug only while unit is switched off, as otherwise the
unit electrical system can be damaged. Connected external devices must
also be switched off before disconnecting the mains plug.
To disconnect the unit, only pull on the mains plug housing.
Electrical connection of several modules
The overall connected load of 11 kW may not be exceeded when several
modules are electrically connected.
Commissioning Commissioning after a storage period
When the unit is brought from a cold storage room into a warmer room with
a correspondingly higher humidity, moisture contained in the room air
condenses on the surface and the inside of the unit.
When the unit is connected to the power, there is a danger of the moisture
film causing a malfunction, a short-circuit or an electric shock.
Do not operate the unit until it has reached room temperature.
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MANHATTAN Heated Servery Counter
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Operation General Information
The user must know of the dangers involved with the unit and be able to
assess them.
The unit may only be used by persons, whose physical, sensory or mental
abilities are not subject to any relevant restrictions for operating the unit.
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 by one of the authorised service agencies listed
under Repairs:
Edge protection on the glass attachment shelf
Unit model with glass attachment shelf
The glass attachment shelf has been provided with a synthetic edge
protection.
The edge protection may only be removed for cleaning. Removing the edge
protection opens up the risk of the glass being broken by an impact of a hard
object.
Unit model with heated compartments
Avoid opening the unit doors unnecessarily when heating is active. Only open
unit doors briefly for loading or removing Gastronorm containers.
Only load the heated compartments with covered, stainless-steel
Gastronorm containers.
Keep a gap of at least 90 mm clear between the compartment and the
underside of the bottom GN container pushed in.
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 the bain-marie wells to cool
down, or fill the hot bain-marie well with hot water.
Load-bearing capacities
Unit model with glass attachment shelf
Do not place objects on the glass attachment shelf.
Unit model with attached parts
These attachments are designed for use with dishes and/or trays. Heavy
objects, such as full Gastronorm containers, should not be placed on them.
Sitting on the attachments is not permitted.
Permissible surface loading per attachment:
Tray slide: 25 kg
Shelf: 25 kg
Middle shelf: 100 kg
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MANHATTAN Heated Servery Counter
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Hot unit parts, objects and food
The bain-marie wells, optionally available heated compartments and objects
contained within them (e.g. Gastronorm containers) reach +95 °C during
operation and can cause burns.
Protection (e.g. with protective gloves) must be used when handling hot
objects.
The food which is temperature maintained can cause scalding.
Hot surfaces due to heat radiators
Unit model with heat radiators
The protective screens and the outside of the heat radiators become hot
during operation and can cause burns.
Only put heat radiators into operation when no temperature-sensitive
containers and objects (especially made of synthetic) are located below.
Otherwise there is a danger of damage or, in extreme cases, of fire.
Hygiene regulations
Observe the corresponding regulations on foodstuffs and the properties of
the food when serving and keeping food hot.
Castor brake
Unit model with castors
Always secure the unit from rolling away by setting the castor brakes. The unit
can cause injuries and damage to property if allowed to roll away accidentally.
Change of location
Always disconnect the mains plug and remove objects from the bain-marie
wells and placement surfaces before changing locations. Otherwise objects
could slip off or out of the unit when changing locations.
Unit model with closed compartments
Hold unit doors closed while changing its location.
Before a change of location, remove all objects (e.g. Gastronorm containers)
from the compartments.
Unit model with castors
If the unit is on a slanted surface, it must be secured against rolling away with
further measures (e.g. wedges) in addition to locking the castor brakes.
The unit can be tilted to an angle of 10° when stationary before there is any
danger of it toppling. Only slanted surfaces with an incline of less than 10°
may be crossed.
The unit can swerve out to the side when being pushed on a slated surface.
Two people (one at each side of the unit) are required to move the unit over
ramps or recesses.
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MANHATTAN Heated Servery Counter
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To minimize the danger of damage to the castors, avoid overloading 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
The unit is to be pushed only, never pulled.
Always push the unit with both hands on the top surface. Depending on the
weight, you may not be able to apply the brakes quickly enough if you push
it with just one hand.
Be careful not to jam your hands between the unit and walls or other objects
(e.g. cabinets).
Shutting down Unplugging the mains plug
Insert and remove mains plug only while unit is switched off, as otherwise the
unit electrical system can be damaged.
External devices connected to the unit socket outlets must also be switched
off prior to plugging in or disconnecting the mains plug.
Cleaning and care Mains plug
Unplug the mains plug before cleaning the unit. Water seeping into the unit
can cause a short-circuit. This can result in malfunctions. In addition, there is
also a danger of electric shock.
Hygiene
The provisions of the hygiene guidelines 93/43/EEC as well as your national
hygiene regulations must be complied with.
Cleaning frequency
Clean the unit after each use.
Cleaning methods
Use only approved cleaning methods.
Do not use steam jet units, high-pressure cleaners, water sprayers or similar
cleaning devices.
General information on 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 the surface.
Cleaning agents for synthetic parts
Do not use scouring agents. Scouring agents scratch the surface.
Do not use the following cleaning agents or cleaning agents containing the
following substances (damage to material!):
Ethyl alcohol, isopropyl alcohol and higher alcohols
Acetone
Cleaning benzene
Turpentine
Acetic ester
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MANHATTAN Heated Servery Counter
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Hot unit parts, objects and food
The bain-marie wells, optionally available heated compartments and the
Gastronorm containers contained within them reach +95 °C during operation
and can cause burns.
Allow the unit to cool for at least 20 minutes before it is cleaned.
Cleaning water
Thoroughly dry the unit after cleaning.
A danger of slipping exists if cleaning water runs out during or after cleaning.
Completely wipe up cleaning water which runs out onto the floor.
Maintenance Periodical electrical safety inspection
At least once every six months, have a periodical electrical safety inspection
carried out by a professional electrician in accordance with the
DIN VDE 0701-0702 series of standards.
Connection cable and mains plug
At least once every six months, check the connection cable and mains plug
for mechanical damage and signs of excessive ageing in accordance with
BGV A 3 or the corresponding national regulations.
Castor brake
Unit model with castors
Regularly check the effectiveness of the castor brakes.
If locking is insufficient, have the defective castor(s) replaced immediately by
one of the service agencies listed under Repairs.
Repairs Authorised persons
The unit may only be repaired by the following service points:
In-house, by BLANCO-trained experts
Externally, by BLANCO-trained customer service
BLANCO Service
Repairs during the warranty period must be reported to BLANCO and
approved by BLANCO before being carried out.
The warranty will be invalidated if the unit is repaired by anyone else or without
being commissioned.
Replacing components of unit electrical system
Components of the unit electrical system (e.g. switches, power cables,
bulbs, heat radiators, etc.) may only be replaced by qualified personnel
(e.g. an electrician) with parts of the same specifications.
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.
Product marking The unit is provided with a rating plate. The warranty is voided if the rating
plate is removed.
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MANHATTAN Heated Servery Counter
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Transport
Checking for/reporting on
damage incurred during
transportation
It is imperative that the unit be checked immediately after delivery for
damage incurred during transport (visual inspection).
Document (description of defect) any damage incurred during transport
on the waybill in the presence of the carrier.
Have the carrier confirm the damage (signature).
Retain the unit and notify BLANCO of the damage, enclosing the waybill.
– or –
Do not accept the unit and return it to BLANCO via the carrier.
This procedure will ensure correct processing of claims. Transport
damage reported later has to be proven correspondingly by the receiver
of the unit.
Scope of delivery
(1) MANHATTAN heated servery counter
(2) Operating Instructions
The exact scope of delivery and the unit model are shown in the delivery
documentation.
1
1
2
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MANHATTAN Heated Servery Counter
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Unpacking Open the transport packaging at the places provided. Do not rip or cut it!
Check the scope of delivery.
Remove the protective films from the unit.
Disposing of packaging material Packaging materials are recyclable.
Recycle packaging materials in a proper, environmentally friendly manner
in accordance with the respectively applicable legal requirements.
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MANHATTAN Heated Servery Counter
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Overview
Unit Unit model with feet
Example illustration of MANHATTAN MWA3
(1) One-level attachment shelf, pulled down to top surface on customer
side, without lighting
(2) Panelling, short side
(3) Skirting panel, short side
(4) Installation compartment with drain valve, power cable and optional
socket outlet for connecting additional modules
(5) On/Off switch for heating of bain-marie well
(6) Rotary knob for setting setpoint temperature of bain-marie well
(7) Skirting panel, operator side
(8) Open compartment
(9) Support ledges
(10) Holes for module connectors
(11) Bain-marie wells
1
7
65
2
3
8
10
9
4
11
12
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MANHATTAN Heated Servery Counter
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Unit model with castors
Example illustration of MANHATTAN MWA4.
(1) Upper level of two-level glass attachment shelf pulled down on customer
side
(2) Light housing with lighting
(3) Upper level of two-level glass attachment shelf pulled down to top
surface on customer side
(4) Light housing with lighting and ceramic heat radiators
(5) Fold-down tray slide of stainless-steel tubing on customer side
(6) Tray slide on short side made of stainless steel tubing, right-hand side
(7) Panelling, short side
(8) Steering castor with castor brake
(9) Installation compartment with drain valve, power cable and optional
socket outlet for connecting additional modules
(10) Panel with On/Off switches and rotary knobs for adjusting setpoint
temperature
(11) Socket outlet for connection of external devices
(12) Compartment door
(13) Lock
(14) Holes for module connectors
(15) Bain-marie wells
(16) Tray slide on short side made of stainless steel tubing, left-hand side
(17) Edge protection
1
2
3
12
11
10
11
13
4
5
6
8
16
17
15
14 7
9
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MANHATTAN Heated Servery Counter
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Operating modules (bain-marie
wells, compartment, heat
radiators, lighting)
(1) "Bain-marie well heater" On/Off switch with integrated operating
indicator LED
(2) Rotary knob for setting the setpoint temperature of the bain-marie well
(3) Symbol of fourth bain-marie well
(4) "Compartment heating" On/Off switch with integrated operating
indicator LED (only unit model with heated compartments)
(5) Rotary knob of heated compartment (only unit model with heated
compartments)
(6) Symbol of heated compartment
(7) "Lighting" On/Off switch with integrated operating indicator LED (only
unit model with lighting)
(8) "Heat radiators" On/Off switch with integrated operating indicator LED
(only unit model with heat radiators)
The desired setpoint temperature can be set steplessly for each individual
bain-marie well with the rotary knob. The setting value "10" corresponds to a
maximum setpoint temperature of approx. +95 °C.
Unit model with heated compartments
The desired setpoint temperature in the compartments can be set steplessly
for all compartments together with the rotary knob. The setting value "10"
corresponds to a maximum setpoint temperature of approx. +80 °C.
2
1
3
5
4
6
8
7
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MANHATTAN Heated Servery Counter
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Loading types The bain-marie wells can be loaded in the following two ways:
Dry loading with Gastronorm containers
Gastronorm containers are hung in the dry bain-marie wells.
When filling with a small amount of food, we recommend preheating the
bain-marie wells.
Procedure for dry loading:
Section "Loading bain-marie well dry" on page 28.
Wet loading with Gastronorm containers
Gastronorm containers are hung in the bain-marie wells filled with hot
water up to the mark. Filling up to the mark is equivalent to the specified
filling amount of 4 litres.
When filling with a small amount of food, we recommend preheating the
bain-marie wells.
Advantages of wet loading:
– Excellent heat transfer to the Gastronorm container(s) via hot steam
– The water is a good heat reservoir.
Procedure for wet loading:
Section "Loading bain-marie well wet" on page 30.
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MANHATTAN Heated Servery Counter
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Assembly
Preparing assembly Protective film removed from unit
Mains connection provided by customer matches values specified on
rating plate
Selecting location To ensure the best possible temperature maintenance of the food, note
the following points when selecting where to place the unit:
Operate the unit far away from equipment which develops large amounts
of steam (e.g. dishwasher).
Sufficiently protect the unit from drafts.
Positioning unit Unit model with castors
Push the unit into its designated location and lock the castor brakes.
Section "Moving the unit to a new location" on page 34.
Unit model with feet
Install the unit in the designated location.
Adjust the module to the correct height by adjusting the feet and align it
horizontally so that it stands securely and does not wobble.
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