Hupfer SPA/EB-1 User manual

4330002_A2
Operating Instructions
Mobile Bain Maries
SPA/EB-1 | SPA/EB-2 | SPA/EB-2F | SPA/EB-2LS | SPA/EB-3 |
SPA/EB-3F | SPA/EB-3LS | SPA/EB-4

Chapter1Introduction
Page 2 Appliance Information
Mobile Bain Maries
SPA/EB-1 |SPA/EB-2 |SPA/EB-2F |SPA/EB-2LS | SPA/EB-3 | SPA/EB-3F | SPA/EB-3LS |SPA/EB-4 4330002_A2
1 Introduction
1.1 Appliance Information
Appliance designation Mobile Bain Maries
Appliance type/s SPA/EB-1 | SPA/EB-2 | SPA/EB-2F | SPA/EB-2LS |
SPA/EB-3 | SPA/EB-3F | SPA/EB-3LS | SPA/EB-4
Manufacturer HUPFER® Metallwerke GmbH & Co. KG
Dieselstraße 20
48653 Coesfeld
Germany
Postfach 1463
48634 Coesfeld
Germany
'[phone]
6+49 2541 805-111
www.hupfer.de
[email protected]
Mobile BainMaries
SPA/EB-1 | SPA/EB-2 | SPA/EB-2F | SPA/EB-2LS | SPA/EB-3 | SPA/EB-3F | SPA/EB-3LS | SPA/EB-4
Read these operating instructions thoroughly and attentively to ensure safe operation and avoid any dam-
age!
Ensure that operating staff have been briefed regarding sources of danger and possible incorrect handling.
Subject to modifications
The products covered by these operating instructions have been developed while taking into account market
requirements and the latest technology. HUPFER®reserves the right to modify the products and related
technical documentation in the interests of technical progress. The data and weights as well as the descrip-
tion of capacity and functions assured in the order acknowledgement as binding are always decisive.
Manual edition
4330002_A2

Introduction Chapter1
Table of Contents Page 3
Mobile Bain Maries
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1.2 Table of Contents
1Introduction 2
1.1 Appliance Information 2
1.2 Table of Contents 3
1.3 Table of Abbreviations 5
1.4 Definitions of Terms 6
1.5 Orientation of the Appliance 7
1.6 Notes on Using the Manual 8
1.6.1 Notes on the Manual Structure 8
1.6.2 Notes and their Representation used in all Sections 8
2Safety Instructions 9
2.1 Introduction 9
2.2 Warning Symbols Used 9
2.3 Safety Instructions for Appliance Safety 10
2.4 Safety Instructions for Transport 11
2.5 Safety Instructions for Cleaning and Care 11
2.6 Safety Instructions Regarding Troubleshooting 11
2.7 Notes on Specific Dangers 11
3Description and Technical Data 12
3.1 Capacity description 12
3.2 Proper Use 12
3.3 Improper Use 12
3.4 Appliance Description 13
3.4.1 View of the mobile bain marie (operation on the front side) 13
3.4.2 View of the mobile bain marie (front mounted controls) 13
3.4.3 Appliance Description 14
3.4.4 Optional accessories 14
3.5 Technical data 15
3.6 Rating Plate 17
4Transport, Commissioning and Decommissioning 18
4.1 Transport 18
4.2 Commissioning 18
4.3 Storage and Recycling 19
5Operation 20
5.1 Arrangement and Function of the Controls 20
5.2 Operation 21
5.3 Measures at the End of Use 23
6Troubleshooting and Repair 25
6.1 Safety Measures 25
6.2 Notes regarding Troubleshooting 25
6.3 Fault and Action Table 25

Chapter1Introduction
Page 4 Table of Contents
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7Cleaning and Care 27
7.1 Safety Measures 27
7.2 Hygiene measures 27
7.3 Cleaning and Care 27
7.4 Special Care Instructions 28
8Spare Parts and Accessories 30

Introduction Chapter1
Table of Contents Page 5
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Table of Abbreviations
Abbreviation Definition
CE Communauté Européene
European Community
DGUV German Statutory Accident Insurance (Deutsche Gesetzliche Unfallversicherung e.V.)
DIN German Institute for Standardisation, technical regulations and technical specifications
E/V Spare orwearing part (Ersatz- bzw. Verschleißteil)
EC European Community
European Community
EN European Standard (Europäische Norm)
Harmonised standard for the EU market
HACCP Hazard Analysis and Critical Control Points
Dangeranalysis of critical controlpoints
IP International Protection. The abbreviation IP and a further two-digit index specify the
protection class of a housing.
The first digit: Protection against ingress of solid foreign objects The second digit: Protection against ingress of water
0 No protection against contact, no protec-
tion againstingressof solid foreign
bodies
0 No protection against water
1 Protection against contact with any large
surface of the body such as the hand,
protection againstingressof foreign
objects Æ >1.97'' (50 mm)
1 Protection against dripping water (verti-
cally falling drops)
2 Protection against contact with the
fingers, protection against ingress of
foreign objects Æ>0.5'' (12 mm)
2 Protection against dripping water (at any
angle upto 15° from the vertical)
3 Protection against contact with tools,
wires or similar objects of Æ >0.1''
(2.5 mm), protection against foreign
objects Æ >0.1'' (2.5 mm)
3 Protection against water drips at any
angle upto 60° from the vertical
4 Protection against contact with tools,
wires or similar objects of Æ >0.1''
(1 mm), protectionagainstforeign
objects Æ >0.1'' (1 mm)
4 Protection against water splashing from
any direction
5 Protection against contact, protection
against dust depositsinside 5 Protection against water jets(projected by a nozzle) at any angle
6 Complete protection against contact,
protection againstingressof dust 6 Protection against rough sea or strong water jets (flood protection)
7 Protection against ingress of water
during temporary immersion
8 Protection against pressurised water
during continuousimmersion
LED Light Emitting Diode
Light diode
LMHV Regulation on the hygiene of foodstuffs
RCD Residual Current Device
Residual current device (RCD)
STB Safety temperature limiter
VDE AssociationofElectricalEngineering, Electronics and Information Technology (Verband
der Elektrotechnik, Elektronik und Informationstechnik e.V.)

Chapter1Introduction
Page 6 Definitions of Terms
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1.3 Definitions of Terms
Term Definition
Authorised specialist Anauthorised specialist is a specialist that has been trained by the manufacturer, an
authorised service dealeror a company assigned by the manufacturer.
Check,inspect Compare withcertain conditions and/or characteristics such as damage, leaks, filling
levels and heat.
cleaning system-resistant The suitabilityof the appliance for cleaning in anautomated washing device is limited.
It is possible to achieve a flawless, reproducible cleaning and drying result, but it
cannot be guaranteed.
The exteriorand interior housing are produced to standard versions. Water ingressing
hollow spaces resulting from the design of the appliance can run off without hi n-
drance. Water collectionin hollow spaces is avoided. Installed electrical components
and electrical wiring are protected byappropriate sealing (for example, labyrinthedg-
es, sealing profiles, cable channels) against any form of penetration by water. Protec-
tion class IPX6 (powerful pressurised water) to DIN EN 60529 (VDE 0470) is guaran-
teed. It is possible that water remains and is carried over following the drying process.
Convection Physicalproperties or mass transfer (e.g. heat or cold) throughcurrents ingases and
liquids.
Cook&ChillKitchens "Cook and Chill":Kitchens where warm food is cooled as quickly as possible after
being cooked.
Cook&Serve Kitchens "Cook and Serve":Kitchens where warm food is served immediatelyafter being
cooked or kept warm until it is consumed.
Corrosion The chemical reactionof a metallic material withits surroundings, e.g. rust.
Cover A bell-shapedcover for keeping food warm on plates and dishes.
Element formation Also:contactcorrosion. Occurs when different noble metals are inclose contact with
eachother. This happens when a corrosive medium is between both metals, such as
water or even normal air moisture.
EMfield Electrical, magnetic or electromagnetic field that is defined byits field intensity and
phase formation.
ENtray A Europeanstandard tray is a trayina standard size.
EN1/1 corresponds to 20.9x14.6'' (530×370 mm), EN 1/2 corresponds to 14.6x10.4''
(370×265 mm).
Gastronorm Gastronorm is a measurement system used worldwide inplaces such as food pro-
cessing plants or commercial kitchens. The use of standardised sizes makes it possi-
ble to exchange food pans. The basic size of the Gastronorm (GN) 1/1 is 20.9 x 12.8''
(530 × 325 mm). Items are available in different depths.
GN tray A Gastronorm standard tray is a standard-size tray.
GN 1/1 corresponds to 20.9x12.8'' (530×325 mm), GN 1/2 corresponds to 12.8x10.4''
(325×265 mm).
H1 Hygienic standard (NSF/USDA) for lubricants that are suitable for incidental and
technically unavoidable contact with foodstuffs.
HACCP HACCP is a preventive system that is designed to ensure the safety of foods and
consumers.
Instructed person Aninstructed personis a person who has beeninstructed onthe possible risks result-
ing from improper behaviour whencarrying outan assigned task and regarding the
necessary protective equipment and protective measures, and who has been trained
for this task, if necessary.
Lift A movement, for example a vertical movementof the guide basketfrombottom to top.
LMHV German Regulations on the Hygiene of Foodstuffs Regulations regarding hygiene
requirements for producing, handling and placing food on the market
Machinesafety The term machine safety refers to all the measures used to avertinjury to persons.
The basis for machine safetyis directives and laws for protecting users of technical
devices and systems valid nationallyand across the EC.
Passive layer A non-metallic protective layer on a metallic material that prevents or slows down
material corrosion.

Introduction Chapter1
Orientation of the Appliance Page 7
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Term Definition
PorcelainStandard PorcelainStandard is a measurementsystem forporcelain plates devised by
HUPFER®.
The basic size of Porcelain Standard (PN)1/1 is 8.7 x 6.3'' (220x160 mm) (1/2 PN
conforms to 4.3x6.3'' (110x160 mm), 1/4 PN conforms to 6.3x3.1'' (160x80 mm)). The
fitting lids have the following dimensions: 1/1 PN 9x6.6'' (228x168mm), 1/2 PN
4.4x6.3'' (111x161mm), 1/4 PN 4.4x3.2'' (111x81mm).
Protectionclass 0 ¯
I
Protective measure with protective earthconductor
II
Protective measure with protective insulation
III
Protective measure with protective low voltage
Qualified person,
qualified staff Qualified staff are persons who due to their professional training, experience, instruc- tion and their knowledge of relevant standards, guidelines, accident prevention regula-
tions and operating conditions have been authorised by a person responsible for
system safety to carry out required activities and canrecognise and prevent any
potential dangers (definition of specialists according to IEC 364).
Schuko® The abbreviation of the German term "Protective contact" indicates a system of do-
mestic plugs and sockets equipped with protective earthed contacts used in most of
Europe.
Specialist A specialistis a person who canevaluate work assigned and canindividually recog-
nise any possible dangers due to professional training, specialist knowledge and
experience as well as knowledge of the respective guidelines.
suitable for washing devices The appliance is suitable for cleaning in an automated washing device without re-
strictions. Following agreement with the manufacturer the washing device must
achieve a hygienic, constant cleaning and drying result, whichisto beapprovedbya
third party (client).
The exteriorand interior housing are manufactured to a standard guaranteeing her-
metic sealing. It is not possible for pressurised water to ingress into hollow spaces in
the appliance. Installed electrical components and electrical wiring are protected by
appropriate sealing against any form of penetration by water. Protectionclass IPX6
(powerful pressurised water) to DIN EN 60529 (VDE 0470) is guaranteed. No water
remains or is carried over following the drying process.
Verify, test Compare withcertain values such as weight, torque,content or temperature.
VESKA standard Trays as per the VESKA standard are items used for distributing food in hospitals,
principally in Switzerland; they measure 20.9x14.8" (530x375 mm)
1.4 Orientation of the Appliance
Front
The "front"refers to the side where the controls are arranged. The operating staff stays on this side to move
the mobile bain marie.
Rear
The "rear" refers to the opposite side to the front.
Right-side
The "right" refers to the right hand side when viewed fromthe front side (front).
Left-side
The "left" refers to the left hand side when viewed fromthe front side (front).

Chapter1Introduction
Page 8 Notes on Using the Manual
Mobile Bain Maries
SPA/EB-1 |SPA/EB-2 |SPA/EB-2F |SPA/EB-2LS | SPA/EB-3 | SPA/EB-3F | SPA/EB-3LS |SPA/EB-4 4330002_A2
1.5 Notes on Using the Manual
1.5.1 Notes on the Manual Structure
This manual is divided into function- and task-focused sections.
1.5.2 Notes and their Representation used in all Sections
The warnings and notes are separated fromthe other text and particularly marked by corresponding icons.
The icon cannot, however, replace the text of the safety instructions. Therefore, always read thoroughly the
full text of the safety instructions. The warnings and notes are separated in these operating instructions as
follows and categorised by the following danger levels by means of various symbols.
DANGER Brief description of danger
There is an imminent threat to life and physical well-being for the user and / or
third parties if instructions are not followed precisely or the circumstances
described are not taken into account.
The type of danger is indicated by a symbol and explained in the accompany-
ing text in more detail. The general hazard symbol is used in this example.
WARNING Brief description of danger
There is an indirect threat to life and physical well-being for the user and / or
third parties if the instructions are not followed precisely or the circumstances
described are not taken into account.
The type of danger is indicated by a symbol and explained in the accompany-
ing text in more detail. The general hazard symbol is used in this example.
CAUTION Brief description of danger
There is a potential risk of injury or damage to property if the instructions are
not followed precisely or the circumstances described are not taken into ac-
count.
The type of danger is indicated by a general symbol and explained in the
accompanying text in more detail. The general hazard symbol is used in this
example.
Information Brief description of additional information
Attention is pointed to special conditions or additional important information on
the topic concerned.
INFO Short title
It contains additional information on work ease or recommendations on the
topic concerned.

Safety Instructions Chapter2
Introduction Page 9
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2 Safety Instructions
2.1 Introduction
The section on safety instructions describes the risks associated with the appliance in terms of product liabil-
ity (according to the EU Directives).
The safety instructions should warn of dangers and help to avoid damage to persons, the environment and
property. Please make sure that you have read and understood all the safety instructions given in this sec-
tion.
The valid national and international Safety at Work Regulations must be complied with. The manufacturer is
responsible for the valid regulations he/she has to procure. He/she must acquaint himself/herself and the
operator with the new regulations.
In addition to these operating instructions, you must comply with the Employers' Liability Insurance Associa-
tion's Health and Safety rules, especially those concerning the handling of hot items and the risks that this
entails.
2.2 Warning Symbols Used
Symbols are used in these operating instructions to indicate the dangers that may occur while operating or
cleaning the appliance. In both cases, the symbol provides information on the type and circumstances of
hazards.
The following symbols may be used:
General danger area
Hazardous electrical voltage
Risk of hand injuries
Contusion hazard
Dangercaused by hot surfaces
Wear hand protection

Chapter2Safety Instructions
Page 10 Safety Instructions forAppliance Safety
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2.3 Safety Instructions for Appliance Safety
The appliance is operated safely if it is used correctly and carefully. Negligent handling of the appliance can
lead to a threat to life and physical well-being for the user and / or third parties as well as hazards for the ap-
pliance itself and the operator's other property.
The following points are to be observed to ensure the appliance safety:
§The appliance may only be operated as intended, when it is in perfect condition with regards to tech-
nical standards, with awareness of safety and hazards and in accordance with the operating instruc-
tions.
§All operating and actuating elements must be in a perfect and fail-safe condition with regards to tech-
nical standards.
§Before putting the appliance into operation, the appliance must be checked for external visible dam-
age and defects. In case of damage, inform the person or persons responsible immediately and
switch off the mobile bain marie.
§Modifications or retrofits to the equipment are only permitted after consultation with the manufacturer
and upon receipt of their consent in writing.
§The appliance is designed for manual transport only. It is not permitted to use a machine of any type
to move the appliance. Risk of injury and damage.
§Release both total brakes before moving the appliance. Moving the appliance when the total brakes
are engaged can damage the chassis.
§The appliance may only be transported over level floors. Moving the appliance over very uneven
floors and stair steps can damage the chassis.
§Do not stop the mobile bain marie by applying the total brakes. The total brakes are designed to pre-
vent the appliance from moving of its own accord. Do not park the appliance on sloping floors. Secure
the appliance against rolling away by applying both total brakes after parking.
§When approaching walls and moving round obstacles, always be aware for persons in your path. Risk
of injury.
§When transporting the appliance, always hold both push handles with your hands. Never let go of the
appliance while moving it.
§Move no faster than at walking pace when transporting the appliance. Heavily laden appliances are
difficult to brake and steer. If necessary, ask for assistance when transporting the appliance.
§Never try to catch the mobile bain marie with your hands if it tips over due to carelessness or external
circumstances. Risk of injury.
§The appliances have to be safely secured when transported off site inside a vehicle such as a truck.
The total brakes are not suitable for securing the appliances when they are transported in a vehicle.
§Before transporting, switch off the appliance, pull out the mains plug and place it into the holder pro-
vided.
§Never use the connecting lead to pull the mains plug out of the socket.
§Never move the appliance by pulling on the connecting lead.
§If the mains plug has come into contact with water, it must be dried before it is inserted into the sock-
et. Danger to life.
§Damaged mains plugs or connecting leads are to be replaced by authorised staff before the appliance
is used again.
§Do not use extension leads in wet and damp areas.

Safety Instructions Chapter2
Safety Instructions for Transport Page 11
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2.4 Safety Instructions for Transport
The following aspects are to be taken into account when transporting the mobile bain marie:
§When loading, only use hoists and load lifting devices approved for the weight of the appliance to be
lifted.
§Use transport vehicles that are approved for the weight of the mobile bain marie.
§Do not put a defective appliance into operation under any circumstances and inform the supplier im-
mediately in such a case.
2.5 Safety Instructions for Cleaning and Care
The following aspects must be taken into account when performing any cleaning and care tasks:
§Take the mobile bain marie out of operation, switch it off, pull out the mains plug and secure it against
unauthorised reactivation before performing cleaning and care measures.
§Cleaning instructions must be strictly observed for reasons of hygiene.
§Heated appliances must be out of operation and sufficiently cooled down before cleaning.
§Do not clean the appliance with steam-jet or high-pressure cleaners. The appliance must be taken out
of operation and switched off at the mains beforehand in any area where steam-jet or high-pressure
cleaners are to be used
2.6 Safety Instructions Regarding Troubleshooting
The following aspects must be taken into account when carrying out any troubleshooting work:
§The local Accident Prevention Regulations in force must be observed.
§Take the mobile bain marie out of operation, switch it off, pull out the mains plug and secure it against
unauthorised reactivation before performing maintenance or troubleshooting operations. The appli-
ance must be switched off at the mains and secured against reactivation when working on the electri-
cal system. This work must only be carried out by a qualified electrician.
§Observe the valid product safety regulations for the product when handling oils, greases and other
chemical substances.
§Carry out all the checks and inspections of the appliance on a regular basis. Remove immediately de-
ficiencies, such as loose screw connections, melted or damaged leads.
§Only authorised specialists may repair any faults or malfunctions.
§Defective components may be replaced with original parts only.
2.7 Notes on Specific Dangers
Electric power
§All work on the electrical installations may only be carried out by a qualified electrician or by author-
ised specialists under the supervision and monitoring of a qualified electrician according to the appli-
cable electro-technical regulations.
§The appliances on which inspection, maintenance and troubleshooting s are performed must be dis-
connected from the power supply and secured against reactivation when power is not required for
such work. This may only be carried out by a qualified electrician.

Chapter3Description and Technical Data
Page 12 Capacitydescription
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3 Description and Technical Data
3.1 Capacity description
Mobile bain marie are electrically heated and mobile bain-marie wells. They hold prepared meals in Gas-
tronorm containers and keep them warm by steam.
Mobile bain marie are designed to keep food warm and in a ready-to-serve condition on food distribution
belts in the food service industry and catering establishments.
Furthermore, mobile bain marie can be used for event catering (party and conference service).
The appliances SPA/EB-2LS and SPA/EB-3LS are designed to serve food directly to guests. They are main-
ly used in a food serving area with counters. The wells arranged side by side lengthwise make possible to
use optimally the counter width. Operating staff can easily serve food with suitable ladles from the applianc-
es with larger depth compared to appliances with wells arranged across.
3.2 Proper Use
Mobile bain maries are intended for holding food in Gastronorm containers. They provide ready-to-serve
food on food distribution belts in the food service industry and catering establishments.
The appliances are designed only for foodstuff in inserted Gastronormcontainers and water in the bain-
marie wells. Use of other loads is not permitted.
Proper use includes observing specified procedures, compliance with the technical specifications and use of
supplied or optional original accessories.
Any other use of the appliance is considered as unintended use.
3.3 Improper Use
Any other use, especially loading the mobile bain marie with other loads than those specified, is not permit-
ted.
Move the mobile bain marie SPA/EB-1 only when empty because of the risk of tilting, i.e. without filled water
and inserted GN containers. This model is more likely to tip over due to its narrow design.
It is not permitted to heat dry the bain-marie wells of the appliances with foil heating (SPA/EB-2F and
SPA/EB-3F).
In no case may people sit down or stand on or inside the appliance.
The manufacturer and suppliers are not liable for any consequential damage resulting from unintended use.
No liability is assumed and no warranty claims can be submitted for damages caused by improper use.

Description and Technical Data Chapter3
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3.4 Appliance Description
3.4.1 View of the mobile bainmarie (operation on the front side)
Figure 1 View of the appliance SPA/EB-2
1 Push handles 6 Disc bumpers
2 Thermostat for setting the temperature 7 Connecting lead withmains plug
3 On/off switch 8 Water drain taps
4 Swivel castor with totalbrakes 9 Bain-marie wells
5 Swivelcastors without totalbrakes
3.4.2 View of the mobile bainmarie (frontmounted controls)
Figure 2 View of the appliance SPA/EB-2LS
1 Bain-marie wells 5 Swivel castor with totalbrakes
2 Connecting lead withmains plug 6 Thermostat for setting the temperature
3 Disc bumpers 7 On/off switch
4 Swivel castor without total brakes 8 Bumper withintegrated fingergrip

Chapter3Description and Technical Data
Page 14 Appliance Description
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3.4.3 Appliance Description
Mobile bain maries are mobile devices with heated bain-marie wells. They hold up prepared meals in Gas-
tronorm containers and keep them warm.
The bain-marie wells are filled with water and a tubular heating element or a foil heater warm them up. The
generating water vapour heats up the inserted Gastronorm containers. Those models consisting of tubular
heating elements, their bain-marie wells can be heat dried. Heating elements and electrical components are
easy to access and can be dismantled without any problems by authorised specialist staff in order to perform
service work.
The operating temperature is set for each bain-marie well separately. There is a thermostat on the front side
of the mobile bain marie that is used to set the operating temperature variably between 30°C and 95°C for
every bain-marie well.
The shelf is firmly welded onto the continuous pipe frame below the mobile bain-marie well and can be used
as an additional shelf. Only objects with a firm base may be stored on the shelves. Do not move the appli-
ance when there are open containers with hot liquids on it. The permitted total weight of the mobile bain ma-
rie may not be exceeded.
Mobile bain maries are equipped with four swivel castors, two of which have total brakes that prevent the
appliance from moving. Plastic disc bumpers on the swivel castors protect the lateral sides of the appliance
and controls against damages.
Push handles with integrated bumper bar protect the models with frontal operation against injuries to the
hands. Models SPA/EB-2LS and SPA/EB-3LS with front mounted controls have
a plastic bumper with an integrated finger grip arranged above the controls to make it easier to move the ap-
pliances.
3.4.4 Optional accessories
The following parts can be applied as optional accessories for the mobile bain marie:
§Support bars
Support bars are special elements of stainless steel used in the bain-marie wells. The support bars
are to be used with smaller Gastronorm containers. They do not let the steam escape between the
containers and reduce, subsequently, heat loss.
§Drain extension tube
The drain extension tube consists of a hose with a threaded connection that is screwed into the water
drain tap as an extension hose. The length of the hose of 420 mm is used because the water can be
drained out of the bain-marie wells even with an inserted shelf without using a drain container.
§Hinged shelf
Hinged shelves made of stainless steel are designed to hold up crockery items. They can fitted either
on
the lateral side or on the front side of the appliance. Only authorised specialist staff may fix the hinged
shelves to the appliance. To do so, a welding machine is required.
It is not permitted to put heavy loads on to hinged shelves. During transport, they must be folded up.
There is a risk of crushing your fingers when folding up and locking the hinged shelves.
The itemcode for the special accessories can be found in the spare parts catalogue and online order lists.

Description and Technical Data Chapter3
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3.5 Technical data
Dim. SPA/EB-1 SPA/EB-2 SPA/EB-2F SPA/EB-2LS
Width mm
(in) 678 (26.7) 678 (26.7) 678 (26.7) 886 (34.9)
Depth mm
(in) 606 (23.9) 924 (36.4) 924 (36.4) 678 (26.7)
Height mm
(in) 900 (35.4) 900 (35.4) 900 (35.4) 900 (35.4)
Tare weight kg
(lbs) 25 (11.3) 35 (15.9) 35 (15.9) 35 (15.9)
Payload kg
(lbs) 30 (13.6) 60 (27.2) 60 (27.2) 60 (27.2)
Number of wells 1 2 2 2
Well size for GN
1/1-200 and
subdivisions
mm
(in) 530 x 325 (20.9 x 12.8) 530 x 325 (20.9 x 12.8) 530 x 325 (20.9 x 12.8) 530 x 325 (20.9 x 12.8)
Castordiameter mm
(in) 125 (4.9) 125 (4.9) 125 (4.9) 125 (4.9)
Heating Stainless steel
tubular heating
element
Stainless steel
tubular heating
element
Foilheater Stainless steel
tubular heating
element
Connected load kW 0.7 1.4 1.4 1.4
Electricalcon-
nection 230V 1N AC 50 Hz 230V 1N AC 50 Hz 230V 1N AC 50 Hz 230V 1NAC 50 Hz
Protectionclass IPX5 IPX5 IPX5 IPX5
Temperature
regulation, for
each well sepa-
rately
Variable control Variable control Variable control Variable control
Thermostat
setting ˚C (˚F) 30-115 (86-239) 30-115 (86-239) 30-115 (86-239) 30-115 (86-239)

Chapter3Description and Technical Data
Page 16 Technical data
Mobile Bain Maries
SPA/EB-1 |SPA/EB-2 |SPA/EB-2F |SPA/EB-2LS | SPA/EB-3 | SPA/EB-3F | SPA/EB-3LS |SPA/EB-4 4330002_A2
Dim. SPA/EB-3 SPA/EB-3F SPA/EB-3LS SPA/EB-4
Width mm
(in) 678 (26.7) 678 (26.7) 1219 (48.0) 678 (26.7)
Depth mm
(in) 1274 (50.2) 1274 (50.2) 678 (26.7) 1623 (63.9)
Height mm
(in) 900 (35.4) 900 (35.4) 900 (35.4) 900 (35.4)
Tare weight kg
(lbs) 45 (20.4) 45 (20.4) 45 (20.4) 55 (25.0)
Payload kg
(lbs) 90 (40.8) 90 (40.8) 90 (40.8) 120 (54.4)
Number of wells 3 3 3 4
Well size for GN
1/1-200 and
subdivisions
mm
(in) 530 x 325 (20.9 x 12.8) 530 x 325 (20.9 x 12.8) 530 x 325 (20.9 x 12.8) 530 x 325 (20.9 x 12.8)
Castordiameter mm
(in) 125 (4.9) 125 (4.9) 125 (4.9) 125 (4.9)
Heating Stainless steel
tubular heating
element
Foilheater Stainless steel
tubular heating
element
Stainless steel
tubular heating
element
Connected load kW 2.1 2.1 2.1 2.8
Electricalcon-
nection 230V 1N AC 50 Hz 230V 1N AC 50 Hz 230V 1N AC 50 Hz 230V 1N AC 50 Hz
Protectionclass IPX5 IPX5 IPX5 IPX5
Heat insulation Specialinsulation Special insulation Specialinsulation Specialinsulation
Temperature
regulation, for
each well sepa-
rately
Variable control Variable control Variable control Variable control
Thermostat
setting ˚C (˚F) 30-115 (86-239) 30-115 (86-239) 30-115 (86-239) 30-115 (86-239)
You can find the corresponding certification marks on our homepage at www.hupfer.de.

Description and Technical Data Chapter3
Rating Plate Page 17
Mobile Bain Maries
4330002_A2 SPA/EB-1 |SPA/EB-2 |SPA/EB-2F |SPA/EB-2LS | SPA/EB-3 | SPA/EB-3F | SPA/EB-3LS |SPA/EB-4
3.6 Rating Plate
Figure 3 Rating plate
1 Disposalofold appliances 9 Nominal current
2 Certificates/label 10 Frequency
3 Protectionclass 11 Nominal voltage
4 Refrigeration capacity 12 Payload
5 Refrigerant 13 Tare weight
6 Frequency/Induction 14 Serialnumber/Order number
7 Electricalserial number 15 Item and brief description
8 Electric power 16 Manufacturer

Chapter4Transport, Commissioning and Decommissioning
Page 18 Transport
Mobile Bain Maries
SPA/EB-1 |SPA/EB-2 |SPA/EB-2F |SPA/EB-2LS | SPA/EB-3 | SPA/EB-3F | SPA/EB-3LS |SPA/EB-4 4330002_A2
4 Transport, Commissioning and Decommissioning
4.1 Transport
CAUTION Damage to appliances caused by improper transport
Appliances should be safely secured when transported off site inside a vehicle
such as a truck. The total brakes are not suitable for securing the appliances
when they are transported in a vehicle.
If the appliances are not secured properly, there is a risk of damage to proper-
ty and personal injury caused by squashing.
Secure each individual separate appliance using suitable transport securing
devices.
The mobile bain marie is delivered as an assembled unit, i.e. it is completely assembled including the heat-
ing.
When loading, use only hoists and load lifting devices approved for the weight of the mobile bain marie. Only
transport vehicles approved for the weight of the appliance may be used.
The scope of delivery is specified in the shipping documents in accordance with the valid purchase agree-
ment and included with the delivery item.
4.2 Commissioning
DANGER Hazardous electrical voltage
Electrical current can pose a considerable threat to life and physical well-
being and may lead to injuries.
Before putting the appliance into operation, check whether the power supply
indicated on the rating plate (230V / 50 Hz) corresponds to the local power
supply. If this is not the case, do not put the appliance into operation.
Do not use any extension leads in wet areas.
Remove the original packaging and check whether the appliance is complete and undamaged. Do not put a
defective appliance into operation under any circumstances and inform the supplier immediately in such a
case.
Always place the mobile bain marie on firm and level floors when unpacking and operating it. Apply the total
brakes on both swivel castors to secure the appliance against rolling away.
INFO Disposal of packing material
The packing material consists of recyclable materials and can be disposed of
accordingly. The different materials should be separated and disposed of in
an environmentally friendly manner. The local agencies responsible for dis-
posal must be contacted regarding removal.
The mobile bain marie should be thoroughly cleaned with a soft cloth before putting it into operation for the
first time. Ensure that the appliance is clean and dry before putting it into operation.
The following appliance functions must be checked before putting it into operation:
§ the functioning of the total brakes
§the functioning of the controls and heating.

Transport, Commissioning and Decommissioning Chapter4
Storage and Recycling Page 19
Mobile Bain Maries
4330002_A2 SPA/EB-1 |SPA/EB-2 |SPA/EB-2F |SPA/EB-2LS | SPA/EB-3 | SPA/EB-3F | SPA/EB-3LS |SPA/EB-4
4.3 Storage and Recycling
Appliances must be kept in a dry, frost-free environment when placed in temporary storage. The mobile bain
marie must be kept covered with a suitable covering material to be protected against dust ingress.
The appliance kept in the storage location must be checked for damage and corrosion every 6 months.
Information Condensation
Ensure that there is sufficient ventilation and no major variations in tempera-
ture in the storage location to prevent condensation fromforming.
Before the appliance is taken back into operation, it must be clean and dry.
If the mobile bain marie is recycled, all operating and auxiliary materials must be disposed in an environmen-
tally compatible manner. Recyclable materials must be properly separated and disposed of in an environ-
mentally compatible manner in accordance with local Waste Disposal Regulations. The local agencies re-
sponsible for disposal must be contacted regarding removal. Separate the reusable materials of the appli-
ance (castors and plastic parts) before disposing of or send the appliance to a recycling centre. Dispose of
the electronics at corresponding collection centres.
We offer our customers to dispose of their waste appliances. Please contact us or one of our distribution
partners.
Packaging and packing material can be sent to the recycling centre by indicating the waste disposal contract
number. If you do not have the valid waste disposal contract number, you can request it from HUPFER®Ser-
vice.

Chapter5Operation
Page 20 Arrangement and Function of the Controls
Mobile Bain Maries
SPA/EB-1 |SPA/EB-2 |SPA/EB-2F |SPA/EB-2LS | SPA/EB-3 | SPA/EB-3F | SPA/EB-3LS |SPA/EB-4 4330002_A2
5 Operation
WARNING Danger caused by hot surfaces
If the thermostat is set to the level 3 and higher, the permitted maximum tem-
perature of 149°F (65°C) for touchable appliance surfaces can be exceeded.
This can cause burns.
Only instructed staff may operate the appliance. Wear suitable protective
clothing.
CAUTION Damage to property
A layer of scale acts as thermal insulation and can lead to a heat accumula-
tion above the tubular heating element as well as cause damage to the well
base. There is a risk of corrosion under the scale layer.
If bain-marie wells are heated dryly, they may get warped and develop micro-
crack forms. This can result in a total damage.
CAUTION Damage to property
Move the SPA/EB-1 only when empty because of the risk of tilting, i.e. without
filled water and inserted GN containers. Due to the narrow construction, there
is an increased risk of tilting of this model.
Never try to catch the mobile bain marie with your hands if it tips over due to
carelessness or external circumstances.
The mobile bain marie must be checked for external visible damages and defects before each operation. Be-
fore putting the appliance into operation, the bain-marie wells must be cooled down, clean and without scale
deposits. If required, bain-marie wells that have been already put into operation and completely drained off
must cool down for some time.
Those appliances consisting of tubular heating, their bain-marie wells can be heat dried. However, we do not
recommend this kind of heating because of a poor heat transfer. Appliances equipped with foil heater may
not be heated without water in the bain-marie well.
5.1 Arrangement and Function of the Controls
The controls of the mobile bain marie are arranged on the front side of the appliance.
Figure 4 Controls on the SPA/EB-2