Blanco SERVISTAR GASTRO 30 User manual

SERVISTAR GASTRO
30/40/60/80/120
Operating Instructions

SERVISTAR GASTRO
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.
Condition 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.
Measure to avoid dangers and the consequences thereof.
The signal word (caution, warning, danger) informs of the level of danger.
Caution warns of possible minor bodily injuries and property damage.
Warning warns of possible serious bodily injuries.
Danger warns of possible extremely severe/fatal bodily injuries.

SERVISTAR GASTRO
Content
About this product Application . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Conditions of use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Product features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Safety General information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
About this product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Transport . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Cleaning and care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Standards and guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Product marking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Transport Checking for/reporting on damage incurred during transportation. . . . . . . 7
Scope of delivery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Disposing of packaging material . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Installing accessories Installing accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Operation Unit overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Adjusting the plate-holder spacing of a plate row . . . . . . . . . . . . . . . . . . 12
Loading the unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Moving unit to a new location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Traversing ramps, recesses, slanted surfaces . . . . . . . . . . . . . . . . . . . . . 15
Distributing food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Cleaning and care Stainless steel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Aluminium. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Cleaning frequency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Cleaning methods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Cleaning agent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Cleaning the unit (daily cleaning) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Cleaning the hygiene shrouding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Storing the hygiene shrouding. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Disassembling the unit for thorough cleaning . . . . . . . . . . . . . . . . . . . . . 19
Thoroughly clean the unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Assembling device after thorough cleaning . . . . . . . . . . . . . . . . . . . . . . . 20
Removing areas of corrosion on stainless steel . . . . . . . . . . . . . . . . . . . . 21
Maintenance Having the unit regularly maintained . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Checking castor brakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Repairs Authorised persons. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Description of defect. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Replacing components . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Spare parts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Disposal Disposing of the unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Technical data General data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

SERVISTAR GASTRO
Ordering information SERVISTAR GASTRO 30 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
SERVISTAR GASTRO 40 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
SERVISTAR GASTRO 60 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
SERVISTAR GASTRO 80 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
SERVISTAR GASTRO 120 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Assembly instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Right plate holder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Left plate holder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Accessories Height-adjustable push handle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Hygiene shrouding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
BLANCO microfibre cleaning cloth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Stainless steel cleaning and -care agent BLANCOPOLISH. . . . . . . . . . . . 26

SERVISTAR GASTRO
– 1 –
About this product
Application The SERVISTAR is designed for the following applications:
Space-saving transport of portioned plates
Space-saving temporary retaining of portioned plates
The SERVISTAR is used in restaurants, hotels, catering companies and in
cafeterias.
Conditions of use Surroundings
Environmental conditions usually found in kitchens and dining rooms.
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 SERVISTAR consists of a transport frame, Several profile tubes and the
plate holders which are mounted on profile tubes.
The patented plate holders provide a secure grip on the plates via their non-
slip surface and three-point supports. The vibration-absorbent construction
also provides a good grip on the plates when transporting over longer
distances.
The transport frame and supporting frame are made entirely of stainless steel
and are resistant to bending and twisting.
The four steering castors are securely screwed to the transport frame. Two
of the steering castors are equipped with castor brakes. The steering castors
are available in several models.
Operation
Flexible wall guards on the corners of the transport frame protect the
SERVISTAR and furnishings from damage.
The plate holders are mounted to profile tubes made of anodised aluminium.
The profile tubes themselves are mounted to the supporting frame with
adjusting screws so that the spacing of the plate holders can be adjusted to
the plate size exactly, i.e. not in fixed steps. Graduated markings at the
bottom and top on the supporting frame make adjustment easier.

SERVISTAR GASTRO
– 2 –
Options and accessories
Height-adjustable stainless-steel push handles can be mounted on the
supporting frame and enable simple handling.
All models can be equipped with a hygiene shrouding. The hygiene shrouding
consists of a stainless-steel frame construction and synthetic sheeting with
zippers on the edges.
All models are optionally available with a plate block.
The plate block is used to further secure the plates. The plate block consists
of one clamp per plate row. The clamp can be swivelled in front of the plates
to prevent them from slipping out of the plate clips, for example when being
transported by truck.
The plate block cannot be retrofitted as an accessory!
A table platform may be mounted to the top of the supporting frame. The
table platform cannot be used in combination with hygiene shrouding or the
plate block.
The table platform cannot be retrofitted as an accessory!

SERVISTAR GASTRO
– 3 –
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. Nevertheless,
residual risk does exist when operating the unit. The safety precautions and
warnings in these operating instructions should 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 observing 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 prior to initial use.
The operator is responsible for ensuring that all users have read these
instructions before operating the unit for the first time.
Store 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 may only be operated under the permissible ambient conditions. In
particular, the unit may not be used in ovens, as the synthetic covering of the
plate holders may be damaged.
Users of the unit must be instructed in its operation and must have
understood these operating instructions.
Transport Upright transport position
Transport the unit in an upright position only.
Transporting with a truck or delivery vehicle
The unit may only be transported in a truck or delivery vehicle with a loading
ramp. The loading ramp may not exceed an angle of inclination of 10°.
Secure the unit on all four sides to prevent it from shifting. Do not place a
tension belt over the plate holders. The plate holders may be bent.
Secure the unit against vertical movement during transport.
Transport the unit only with released castor brakes. Only locking the castor
brakes is insufficient transport security.
Operation General information
The user must be aware 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 restrictions relevant to operating the unit.

SERVISTAR GASTRO
– 4 –
Load-bearing capacity
The unit is not designed as a support or transport trolley for heavy objects.
The load bearing capacity specified in the technical data of the plate holders
and the table platform (accessories) may not be exceeded.
The frame construction of the hygiene shrouding may not be used as a
support!
Damage
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, BLANCO-trained professional
External, BLANCO-trained customer service
BLANCO Service
Loading
To prevent extension of the centre of gravity to the unit top, load unit from the
bottom up when loading partially.
Castor brake
Always secure the unit from rolling away by setting the castor brakes. The unit
can cause injury and property damage if allowed to roll away accidentally.
Change of location
Unit model with table platform
Remove any objects from a table platform, if present, before changing its
location. Objects can slide off the unit top when pushing the unit.
The unit is to be pushed only, never pulled.
Push the unit by the supporting frame or the push handle. Do not push the
unit by the plate holders.
When moving the unit, ensure that persons or objects located in the way of
the unit are not overlooked. If the person pushing the banquet trolley cannot
see over it, a second person must walk in front of the unit when it is being
pushed to allow the unit to be moved safely.
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.
To minimise the danger of damage to the castors, avoid overloading the
castors:
Do not move the unit when the castor brakes are locked
Avoid impacts
Move the unit carefully (without momentum) over thresholds or steps.
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 <10° may be
traversed.
When being pushed over a slanted surface, the unit can swerve sideways.
Two people (one at each side of the unit) are required to move the unit over
ramps or recesses.

SERVISTAR GASTRO
– 5 –
Cleaning and care Hygiene
The provisions of the hygiene guidelines 93/43/EEC as well as your national
hygiene regulations must be observed.
Cleaning frequency
Clean the unit thoroughly after each use.
Cleaning method
Use only approved cleaning methods.
Do not use a steam jet unit or high-pressure cleaner.
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 plate holders
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
Benzene
Turpentine
Acetic ester
Cleaning water
Thoroughly dry the unit after cleaning.
A danger of slipping exists if cleaning water runs out onto the floor during or
after cleaning.
Completely wipe up water which reaches the floor.
Removing areas of corrosion
Aluminium can react strongly to acids. Before removing areas of corrosion on
stainless steel, all aluminium parts must be removed and stored in a place
where they cannot come into contact with acid spray.
The profile tubes with the plate holders on the unit are aluminium parts.
Maintenance Castor brake
Regularly check the effectiveness of the castor brakes.
If the effectiveness of locking is not sufficient, have the defective castor
replaced immediately by one of the following:
In-house, BLANCO-trained professional
External, BLANCO-trained customer service
BLANCO Service

SERVISTAR GASTRO
– 6 –
Repairs Authorised persons
The unit may only be repaired by the following service centres:
In-house, BLANCO-trained professional
External, 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 voided if the unit is repaired by anyone else or without
authorisation.
Replacing components
Defective components (e.g. rollers and wall guards) may be replaced by
specially trained personnel, providing they were trained by BLANCO.
Standards and guidelines Observe the valid standards, guidelines and safety regulations.
The operator is responsible for compliance with the valid 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.

SERVISTAR GASTRO
– 7 –
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 damages with 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 accordingly by the receiver of the
unit.
Scope of delivery
(1) SERVISTAR GASTRO (delivered completely assembled)
(2) SERVISTAR GASTRO (delivery in Flat Pack)
(3) Assembly materials (delivery in Flat Pack)
(4) Assembly instructions (only when delivered in a Flat Pack)
(5) Operating Instructions
SERVISTAR GASTRO 30/40/60/80/120
SERVISTAR GASTRO 30/40/60/80/120
Betriebsanleitung
1
1
1
4
3
2
5

SERVISTAR GASTRO
– 8 –
The exact scope of delivery and model of the SERVISTAR is to be taken from
the delivery documentation.
Unpacking Open the transport packaging at the places provided. Do not rip or cut it!
Check the scope of delivery.
Remove any protective film from the unit.
Disposing of packaging material The packaging materials are recyclable.
Recycle packaging materials in a proper, environmentally sound manner
in accordance with the applicable statutory requirements.

SERVISTAR GASTRO
– 9 –
Installing accessories
Installing accessories "Push handle" accessory
The push handle is pushed over the supporting frame and fastened with
a screw. The height of the push handle can be steplessly adjusted.
Push the holder of the push handle over the vertical tube of the
supporting frame.
Clamp the push handle in place in the desired position together with the
included assembly materials.
"Hygiene shrouding" accessory
IThe hygiene shrouding consists of a supporting plate and synthetic
sheeting. The synthetic sheeting consists of a top section, two side
sections with slits for the push handle (optional) and an unslit front and
rear section.
The table platform and hygiene shrouding cannot be used
simultaneously.
If hygiene shrouding was ordered with the SERVISTAR, the supporting
plate is delivered installed and the synthetic sheeting is included.
Ensure that the adjusting screws on the bottom of the supporting plate
are open.
Place supporting plate on supporting frame.
Tighten adjusting screws.
1.
2.
3.

SERVISTAR GASTRO
– 10 –
Place the synthetic sheeting over the supporting plate in such a way that
the cutout for the push handles fits over the push handles if installed.
Close all four zippers.

SERVISTAR GASTRO
– 11 –
Operation
Unit overview
(1) Graduated markings
(2) Supporting frame
(3) Plate holder
(4) Push handle (optional)
(5) Steering castor with castor brake
(6) Castor brake
(7) Transport frame
(8) Steering castor
(9) Clamping lever for locking the plate block (optional)
(10)Plate-block clamp (optional)
(11)Star-knob adjusting screw for fastening the profile tube by hand
(12)Hexagon adjusting screw for fixing the profile tube using tools
2
3
4
5
6
1
8
9
10
7
12
11

SERVISTAR GASTRO
– 12 –
Adjusting the plate-holder
spacing of a plate row
IEach plate is held by two plate holders. The horizontal spacing of the
plate holders must be adjusted to match the plates. This spacing always
applies to the entire plate row. If only one size of plate will be used, the
spacing of the plate holders of each plate row need only be set once. If
plates of varying sizes will be used for different meals, e.g. a dinner plate
on one day and a soup plate on another day, an adjustment is required
each time. Using the graduated markings, the setting which has been
determined for a type of plate can be quickly reproduced.
If plates of differing sizes are to be used at the same time for a single
meal, e.g. dinner plate and side plate, it is recommended that a separate
plate row be used for each plate size.
Unit model with plate block
The clamping lever of the plate block is loosened and the clamp is
swivelled out
Loosen the upper and lower star-knob adjusting screw of the profile tube.
Set profile tube with plate holders to the known spacing and tighten star-
knob adjusting screws.
– or –
Determine correct spacing for plate
(see following steps).
23211917151311975
0
23211917151311975
0

SERVISTAR GASTRO
– 13 –
To determine the correct spacing for the plate, insert an empty plate and
adjust the horizontal spacing of the plate holders in such a way that the
plate rests exactly at the curve between the rim and the trough section of
the plate.
Push the empty plate in until the tapering notches embrace the plate rim
at the back end of the plate holder.
If the plate does not lie horizontally or if it wobbles, slightly increase or
decrease the horizontal spacing of the plate holders until the plate is
seated properly.
Tighten adjusting screws.
Record the correct spacing for this plate size.
Loading the unit Castor brakes locked
Unit model with the "hygiene shrouding" accessory
Hygiene shrouding opened
Unit model with plate block
The clamping lever of the plate block is loosened and the clamp is
swivelled out
Do not grip the plate by the rim; use your whole hand to grip under the
trough section of the plate.
Warning!
Danger of tipping when centre of gravity shifts to the top of the unit!
If plates are only loaded at the top of the unit, the centre of gravity shifts
upward, and there is a risk that the unit could tip over.
Always load the unit from the bottom up.
Warning!
Danger of scalding!
Hot liquid food can splash out from the edge of the plate and cause scalding.
Keep plates in a horizontal position.
Prevent jerky movements of the plate.

SERVISTAR GASTRO
– 14 –
To insert a plate into the unit, place the plate on the plate holders and
push it in until the tapering notches at the back end of the plate holders
embrace the rim.
Unit model with the "hygiene shrouding" accessory
If present, let down hygiene shrouding and close zippers.
Unit model with plate block
After loading, loosen the clamping lever of the plate block, swivel the plate
block in front of the plates and tighten the clamping lever. If the clamping
bolt protrudes from the profile of the transport frame, lift the clamping bolt
and swivel it inward.
Moving unit to a new location Unit model with plate block
The clamp is swivelled in front of the plates and the clamping lever is
tightened
Unit model with table platform
Do not place objects on the table platform
Caution!
Be careful not to pinch your foot!
The foot can be pinched and injured when the castor brakes are released and
locked.
Be careful not to place your foot between the castor brake and the
transport frame.

SERVISTAR GASTRO
– 15 –
Warning!
Limited field of vision!
When pushing the unit, a person in front of the unit can be overlooked and
injured. The unit or an object before the unit can be damaged due to limited
field of vision.
Make sure that another person walks ahead of the unit when pushing.
Release the castor brakes.
Using two hands, carefully move the unit to its new location.
Lock the castor brakes.
Traversing ramps, recesses,
slanted surfaces
Two people
Warning!
The unit can tip!
The unit can tip over when traversing a slanted surface.
Never move the unit across a surface (e.g. ramp) with an incline >10°.
First check whether the unit can be safely pushed over the ramp, recess
or slanted surface.
Carefully move the trolley over the ramp, recess or slanted surface with
two people (one at each end of the unit).

SERVISTAR GASTRO
– 16 –
Distributing food Do not grip the plate by the rim; use your whole hand to grip under the
trough section of the plate.
Warning!
Danger of tipping when centre of gravity shifts to the top of the unit!
If the lower plates are removed first, the centre of gravity of the unit shifts
upward, and there is a risk that the unit could tip over.
Always unload the unit from the top down.
Warning!
Danger of scalding!
Hot liquid food can splash out from the edge of the plate and cause scalding.
Keep plates in a horizontal position.
Prevent jerky movements of the plate.
Unit model with the "hygiene shrouding" accessory
Open the zippers of the hygiene shrouding, roll up the slit sides of the
hygiene shrouding and place them on the supporting plate.
Unit model with plate block
Loosen the clamping lever (on transport frame), open clamp and tighten
again with the clamping levers.
To remove a plate from the SERVISTAR, place your hand under the plate,
lightly lift up the plate and pull out from SERVISTAR horizontally.
Distribute plates.
The SERVISTAR must be cleaned after use.
Chapter "Cleaning and care" on page 17.