Hupfer SPA/K-2DW User manual

4330036_A1
Operating Instructions
Mobile bain marie
SPA/K-2DW | SPA/K-3DW

Chapter1Introduction
Page2 Appliance Information
Mobile bain marie
SPA/K-2DW | SPA/K-3DW 4330036_A1
1 Introduction
1.1 Appliance Information
Appliance name Mobile bain marie
Appliance type/s SPA/K-2DW | SPA/K-3DW
Manufacturer HUPFER® Metallwerke GmbH & Co. KG
Dieselstraße 20
48653 Coesfeld
P.O. Box 1463
D-48634 Coesfeld
'[phone]
6+49 2541 805-111
www.hupfer.de
[e-mail]
Mobile bain marie
SPA/K-2DW | SPA/K-3DW
Read and understand these operating instructions to ensure safe operation and avoid any damage!
Ensure that sources of danger and possible incorrect handling have been pointed out to the operating staff.
Subject to modifications
The products covered by these operating instructions have been developed taking into consideration the re-
quirements of the market 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
description of performance and functions assured in the order confirmation as binding are always decisive.
Manual edition
4330036_A1

Introduction Chapter 1
Table of Contents Page 3
Mobile bain marie
4330036_A1 SPA/K-2DW | SPA/K-3DW
1.2 Table of Contents
1Introduction 2
1.1 Appliance Information 2
1.2 Table of Contents 3
1.3 List of Abbreviations 5
1.4 Definitions of Terms 6
1.5 Orientation Guide 7
1.6 Notes on Use of Manual 8
1.6.1 Notes on the Manual Structure 8
1.6.2 Notes and their Illustrations used in the Chapters 8
2Safety Instructions 9
2.1 Introduction 9
2.2 Warning Symbols Used 9
2.3 Safety Instructions for Appliance Safety 9
2.4 Safety Instructions for Transport 10
2.5 Safety Instructions for Cleaning and Care 11
2.6 Safety Instructions for Troubleshooting 11
2.7 Notes on Specific Hazards 11
3Description and Technical Data 12
3.1 Performance Description 12
3.2 Proper Use 12
3.3 Improper Use 12
3.4 Appliance Description 13
3.4.1 View of the Appliance Mobile Bain Marie 13
3.4.2 Appliance Description 13
3.4.3 Optional Accessories 14
3.5 Technical Data 14
3.6 Rating Plate 15
4Transport, Putting into Operation and Decommissioning 16
4.1 Transport 16
4.2 Putting into Operation 16
4.3 Storage and Recycling 17
5Operation 18
5.1 Arrangement and Function of the Operating Elements 18
5.2 Operation 18
5.3 Measures at the End of Operation 19
6Troubleshooting and Repair 21
6.1 Safety Measures 21
6.2 Notes on Troubleshooting 21
6.3 Fault and Action Table 21

Chapter1Introduction
Page4 Table of Contents
Mobile bain marie
SPA/K-2DW | SPA/K-3DW 4330036_A1
7Cleaning and Care 23
7.1 Safety Measures 23
7.2 Hygiene Measures 23
7.3 Cleaning and Care 23
7.4 Special Care Instructions 24
8Spare Parts and Accessories 26
8.1 Introduction 26
8.2 Spare Parts and Accessories List 26

Introduction Chapter 1
List of Abbreviations Page 5
Mobile bain marie
4330036_A1 SPA/K-2DW | SPA/K-3DW
1.3 List of Abbreviations
Abbreviation Definition
BGR Employer's Liability Insurance Association
BGV Regulation of the Professional Association
CE Communauté Européenee
European Community
BGR Rule of the Professional Association
DIN Deutsches Institut für Normung
German Institute for Standardisation, technical regulations and technical specifications
EC European Community
European Union
EN European Standard
Harmonised standard for the EU market
E/V Spare and wearing part
HACCP Hazard Analysis and Critical Control Points
Hazard Analysis of Critical Control Points
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 against ingress of solid foreign
objects
0 No protection against ingress of water
1 Protection against contact with any large
surface of the body such as the hand,
protection against ingress of 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 up to 15° from the vertical)
3 Protection against contact with tools,
wires or similar objects with a
Æ > 0.1'' (2.5 mm); protection against
foreign objects Æ > 0.1'' (2.5 mm)
3 Protection against water drips at any
angle up to 60° from the vertical
4 Protection against contact with tools,
wires or similar objects of Æ > 0.04''
(1 mm), protection against foreign
objects Æ >0.04'' (1 mm)
4 Protection against water splashing from
any direction
5 Protection against contact, protection
against dust deposits inside 5 Protection against water jets (projected by a nozzle) at any angle
6 Complete protection against contact,
protection against ingress of dust 6 Protection against strong water spray
7 Protection against ingress of water
during temporary immersion
8 Protection against pressurised water
during continuous immersion
LED Light Emitting Diode
Light diode
LMHV Regulation on the hygiene of foodstuffs

Chapter1Introduction
Page6 Definitions of Terms
Mobile bain marie
SPA/K-2DW | SPA/K-3DW 4330036_A1
1.4 Definitions of Terms
Term Definition
Authorised specialist An authorised specialist is a specialist that has been trained by the manufacturer, an
authorised service dealer or a company assigned by the manufacturer.
Cook&Chill Kitchens "Cook and Chill": Kitchens where warm food after being cooked is chilled as quickly as
possible.
Cook&Serve Kitchens "Cook and Serve": Kitchens where warm food is served immediately after being
cooked or kept warm until it is consumed.
Specialist A specialist is a person who can evaluate work assigned and can individually recog-
nise any possible dangers due to professional training, specialist knowledge and
experience as well as knowledge of the respective guidelines.
Gastronorm Gastronorm is a measurement system applied worldwide, for instance, in food pro-
cessing plants orlarge-scale kitchens. The use of standardised sizes makes it possible
to exchange food pans. The basic size of the Gastronorm (GN) 1/1 is 20.9x12.8''
(530x325 mm). Items are available in different depths.
H1 Hygienic standard (NSF/USDA) for lubricants that are suitable for incidental and
technically unavoidable contact with foodstuffs
HACCP The HACCP concept is a preventive system that should ensure the safety offoods
and consumers.
Control Compare with certain conditions and/or characteristics such as damage, leaks, filling
levels, heat.
LMHV Regulation on the Hygiene of Foodstuffs
Regulation on the requirements concerning hygiene when producing, handling and
placing food on the market
Machine safety The term of machine safety means all the measures used to avert injury to persons.
The basis for this are national as well as EC-wide valid directives and laws for protect-
ing users of technical devices and systems.
Passive layer A non-metallic protective layer on a metallic material that prevents or slows down
material corrosion.
Check Compare with certain values such as weight, torque, content, temperature.
Qualified person,
qualified personnel Qualified personnel are persons who due to their professional training, experience and instruction as well as their knowledge of the respective standards, guidelines, accident
prevention regulations and operating conditions have been authorised by a person
responsible for system safety to carry out required activities and can recognise and
prevent any possible danger (definition of specialists according to IEC 364).
Schuko® The abbreviation of the German term "Protective contact" that indicates a system of
domestic plugs and sockets equipped with protective earthed contacts used in most of
Europe.
Instructed persons An instructed person is a person who has been instructed on the possible risks result-
ing from improper behaviour when carrying out the assigned task as well as on the
necessary protective equipment and protective measures and trained for this task if
necessary.

Introduction Chapter 1
Orientation Guide Page 7
Mobile bain marie
4330036_A1 SPA/K-2DW | SPA/K-3DW
1.5 Orientation Guide
The front
"The front" refers to the side where the push bars are arranged. The operating staff stays at this side to move
the mobile bain marie.
The rear
"The rear" denotes the opposite side of the front side (the front).
The right
"Right" refers to the right hand side when viewed from the front side (front). The On/Off switch of the cooling
element is on this side.
The left
"Left" refers to the left hand side when viewed from the front side (front).

Chapter1Introduction
Page8 Notes on Use of Manual
Mobile bain marie
SPA/K-2DW | SPA/K-3DW 4330036_A1
1.6 Notes on Use of Manual
1.6.1 Notes on the Manual Structure
This manual is structured in functional and task orientated chapters.
1.6.2 Notes and their Illustrations used in the Chapters
The warnings and notes are separated from the 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 danger to life and limb of the user and / or third parties
when the instructions are not followed precisely or the circumstances de-
scribed 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 symbol for danger is used in this example.
WARNING Brief description of danger
There is an indirect danger to life and limb of the user and / or third parties
when the instructions are not followed precisely or the circumstances de-
scribed 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 symbol for danger is used in this example.
ATTENTION Brief description of danger
There is a potential risk of injury or damage to property when the instructions
are not followed precisely or the circumstances described are not taken into
account.
The type of danger is indicated by a general symbol and explained in the
accompanying text in more detail. The general symbol for danger is used in
this example.
NOTE Brief description of additional information
Attention is pointed to special conditions or additional important information on
the respective subject.
INFO Short title
Contains additional information on work assisting features or recommenda-
tions on the respective subject.

Safety Instructions Chapter 2
Introduction Page 9
Mobile bain marie
4330036_A1 SPA/K-2DW | SPA/K-3DW
2 Safety Instructions
2.1 Introduction
The chapter 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 hazards and help to avoid damages to persons, the environment and
property. Please make sure that you have read and understood all the safety instructions given in this chap-
ter.
You must comply with the respectively valid national and international Safety at Work Regulations. The
manager is responsible for the valid regulations he/she has to provide. He/she must acquaint himself/herself
and the operator with the new regulations.
In addition to these operating instructions, comply with the rules on health and safety at work issued by the
Main Association of the industrial Professional Associations, especially with those that concern the handling
of hot items and risks involved (BGR 110 "Protection of health and safety at work in restaurants" and BGR
111 "Protection of health and safety at work in large-scale kitchens").
2.2 Warning Symbols Used
Symbols are used in these operating instructions to point out the dangers that can occur while operating or
cleaning the appliance. In both cases, the symbol provides information on the type and circumstances of
hazards.
The following symbols can be used:
General hazardous area
Hazardous electrical voltage
2.3 Safety Instructions for Appliance Safety
Safe operation of the appliance depends on correct and careful use. Negligent handling of the appliance can
lead to danger to life and limb of the user and / or third parties as well as hazards to the appliance itself and
the other operator's 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 the operating and actuating elements must be in a perfect and functionally reliable condition with
regards to technical standards.
§Modifications or retrofits of the equipment are only permitted in consultation with the manufacturer
and on receipt of his written agreement.
§The appliance must be checked for external visible damage and defects whenever it is put into opera-
tion. In case of damage, inform immediately the competent bodies and switch off the mobile bain ma-
rie.
§In no case may people sit or stand on the appliance. Transport of persons is not permitted.
§The appliance is provided exclusively for manual transport. Transport using any kind of devices is not
permitted. Risk of injury and damage.
§Release both total brakes before moving the appliance. Moving the appliance with the total brakes
locked can damage the chassis.
§Mobile bain maries should only be moved over level floors. Moving the appliance over very uneven
floors can damage the chassis.

Chapter2Safety Instructions
Page10 Safety Instructions for Transport
Mobile bain marie
SPA/K-2DW | SPA/K-3DW 4330036_A1
§Moving it over inclined planes or steps is not permitted.
§When approaching walls and moving round obstacles, always watch out for persons in your path.
Risk of injury.
§When moving the appliance, always hold both handles with your hands. Never let go of the appliance
while moving it.
§When transporting the appliance, do not move it faster than a walking pace. Heavily laden appliances
are difficult to brake and steer. If necessary, ask for assistance.
§If the mobile bain marie tips over due to outside influence or inattention, never catch it manually. Risk
of injury.
§In the case of off-site transport in a vehicle such as a lorry, the appliances should be secured proper-
ly. The total brakes are not sufficient as a transport securing method.
§Do not stop the appliance by applying the total brakes. The total brakes are designed to be able to
prevent the appliance from unintended moving. Do not stop the appliance on sloping floors. Secure
the appliance against rolling away by applying both total brakes when stopping it.
§Before transporting, switch off the appliance using the On/Off switch, pull out the mains plug and in-
sert it into the holder provided.
§Forceful straining of the connecting lead can lead to damage to the internal line. Risk of fire.
§Never pull the mains plug out of the socket by the connecting lead. The standard models of
HUPFER® appliances are equipped with a Schuko® angle plug. In contrast to a straight Schuko®
plug this plug only sticks insignificantly out of the socket and so cannot be damaged by being hit at
the side. If the appliance is moved without pulling out the mains plug beforehand, the socket can be
severely damaged or even pulled out from the wall as a result of leverage arising from overstretching
of the connecting lead.
§Never move the appliance by pulling by the connecting lead.
§If the mains plug has come into contact with water it must be dried before inserting it into the socket.
Danger to life.
§Damaged mains plugs or the connecting lead are to be replaced by authorised specialists before the
appliance is used.
§Do not use any extension leads in wet and damp areas.
§Only insert mains plugs into suitable sockets. If the mains plug does not fit, the connecting lead of the
appliance is to be retrofitted by authorised specialist staff.
§The use of socket adapters is not permitted. Risk of fire.
§A temporary storage lasting longer than three months must take place in a dry and frost-free envi-
ronment. The appliance must be kept covered with a suitable covering material to be protected
against dust ingress.
2.4 Safety Instructions for Transport
The following points are to be observed when transporting the mobile bain marie:
§When loading, use only 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 cases.
§If possible, transport the appliance upright, i.e. standing on the casters. If this is not possible, the ap-
pliance must be set upright for two hours before putting it into operation, so that the coolant can flow
back into its initial position.

Safety Instructions Chapter 2
Safety Instructions for Cleaning and Care Page 11
Mobile bain marie
4330036_A1 SPA/K-2DW | SPA/K-3DW
2.5 Safety Instructions for Cleaning and Care
The following points must be observed when carrying out any cleaning and maintenance operations:
§The cleaning instructions must be strictly observed for reasons of hygiene.
§Take the appliance out of operation before starting the cleaning process. Pull out the mains plug and
insert it into the holder located on the appliance.
§Never flood the appliance with water for cleaning purposes. There is danger to life, when the appli-
ance is reconnected to the mains.
§Do not clean the appliance with steam-jet or high-pressure washers. The appliance must be taken out
of operation and switched off at the mains beforehand in any area where steam-jet or high-pressure
washers are to be used.
§Do not tilt the appliance for cleaning. If this cannot be avoided, keep it in a vertical position for two
hours before putting it into operation, so that the coolant can flow back into its initial position.
2.6 Safety Instructions for Troubleshooting
The following points shall be observed when carrying out any maintenance and troubleshooting operations:
§The local applicable Accident Prevention Regulations 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. When work-
ing on the electrical installation, the appliance must be switched off at the mains and secured against
reactivation. This work must only be carried out by an 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. Remedy immediately de-
ficiencies, such as loose screw connections or damaged connecting leads.
§Only authorised specialists may perform all repair work.
§Only use original spare parts to replace defective components.
§Do not tilt the appliance for troubleshooting. If this cannot be avoided, keep it in a vertical position for
two hours before putting it into operation, so that the coolant can flow back into its initial position.
2.7 Notes on Specific Hazards
Electrical energy
§All work on the electrical installations should only be carried out by an electrician or by authorised
specialists under supervision and monitoring of a certified electrician according to the applicable elec-
tro-technical regulations.
§The appliances on which inspection, maintenance and troubleshooting work is performed must be
disconnected from the power supply and secured against reactivation when voltage is not required for
this kind of work. This must only be carried out by an electrician.

Chapter3Description and Technical Data
Page12 Performance Description
Mobile bain marie
SPA/K-2DW | SPA/K-3DW 4330036_A1
3 Description and Technical Data
3.1 Performance Description
Mobile bain maries are mobile appliances with continuous seamless cooling wells and active static cooling.
Their purpose is to keep cold products which are introduced cold in closed compartments.
The principal field of use is the distribution of food from Gastronorm containers or of individually packaged
cold food.
Another typical field of use of mobile bain maries is as mobile cold drink serving unit for event catering.
Mobile bain maries can be used in Cook&Chill kitchens to accommodate and cool food in Gastronorm con-
tainers, which should be regenerated at a later time.
The storage period of cold food is not limited by the equipment. With cooling switched on, the appliance can
be stocked as early as the previous day. The cooling ensures that transport, storage and serving can take
place in accordance with the LMHV and HACCP guidelines. When cooling meals or their components, it is
necessary to comply with the respective legal directives on food storage (duration and temperature).
3.2 Proper Use
Mobile bain maries are intended to accommodate and transport cold food in Gastronorm containers or indi-
vidually packaged drinks and desserts. Use of other loads is not permitted.
When stored meals are kept properly, it is necessary to check and verify the compliance of the prescribed
storage temperatures with appropriate measuring instruments (thermometers) before the distribution of
meals.
Any other use of the appliance is considered as unintended use.
Proper use includes observing defined procedures, compliance with the stated specifications and use of
supplied or additionally available original accessories.
3.3 Improper Use
Mobile bain maries are intended for keeping products cold which have been introduced in the cold state.
Warm meals should not be put into the appliance.
The permitted ambient temperature may not be exceeded.
The appliances should not be exposed to direct sunlight.
In no case may people sit down or stand on or in to the appliance.
Any other use, especially loading the mobile bain marie with other loads as specified, is not permitted.
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 Chapter 3
Appliance Description Page 13
Mobile bain marie
4330036_A1 SPA/K-2DW | SPA/K-3DW
3.4 Appliance Description
3.4.1 View of the Appliance Mobile Bain Marie
Figure 1 View of the appliance SPA/K-2DW
1 Push bars 6 Connecting lead with mains plug
2 On / Off switch 7 Water drain tap
3 Protection plates 8 Plug park
4 Swivel caster with total brake 9 Cooling element
5 Swivel caster without total brake 10 Cooling well
3.4.2 Appliance Description
Mobile bain maries are mobile appliances made of high quality stainless steel with cooling wells. They hold
up prepared cold food in Gastronorm containers or individually packaged cold food.
2 or 3 GN 1/1 containers or their subdivisions hold up the food in continuous seamless cooling wells with a
maximum depth of 7.8''(200 mm). The high quality special insulation of the cooling wells provide an all-
around thermal insulation.
Mobile bain maries operate with an electronic temperature regulation. The factory set value for the air tem-
perature in the well is 42.8 °F (6°C). This value is sufficient for the storage of most ready meals and in addi-
tion gives a problem-free cooling process without the formation of ice or bloom on the condenser or the ne-
cessity to intervene manually in the automatic defrosting cycles. The maximum cooling capacity will automat-
ically be called up.
The control panel is located user-friendly on the cooling element below the cooling well and is directly acces-
sible in order to simplify servicing. Factory settings should only be changed by authorised specialists.
The shelf is firmly welded to the circumferential pipe frame below the mobile bain marie and can be used as
additional surfaces. Only objects with a firm base may be stored on the shelves. Do not move the appliance
when there are open containers with liquids on it. The permitted total weight of the mobile bain marie may
not be exceeded.
Mobile bain maries are equipped with four swivel casters, two of which have total brakes that prevent the
appliance from moving. Plastic protection plates on the swivel casters protect the lateral sides of the appli-
ance and operating elements against damages. Two ergonomically formed push bars with integrated bump-
er protect your hands against injuries.
It is possible to clean the cooling wells easily and quickly through the drain tap. Due to the open base, the di-
rect outlet of liquids into on-site drain ducts or drains at the bottom is possible. The transfer into other con-
tainers is not necessary.

Chapter3Description and Technical Data
Page14 Technical Data
Mobile bain marie
SPA/K-2DW | SPA/K-3DW 4330036_A1
3.4.3 Optional Accessories
The following parts can be applied as optional accessories for the mobile bain marie:
§Support bar
Bridge elements made of stainless steel (length 12.7'' or 20.8'' (325 or 530 mm)), which are intended
to be inserted into the cooling well and make the use of smaller Gastronorm containers possible.
§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 16.5'' (420 mm) is used because the water
can be drained out of the bain-marie wells without using a drain container.
§Gastronorm containers of various sizes
§Flexible drain extension tube ½", 16.5'' (42 cm)
§Swivel casters made of stainless steel, Ø 4.92'' (125 mm) with and without total brakes, pin fixing
The part numbers of the special accessories can be found in the spare parts catalogue and order lists avail-
able online.
3.5 Technical Data
Dim. SPA/K-2DW SPA/K-3DW
Width in
(mm) 28.3 (719) 28.3 (719)
Depth in
(mm) 34.4 (874) 47.2 (1199)
Height in
(mm) 35.4 (900) 35.4 (900)
Own weight lbs
(kg) 119.04
(54) 147.7 (67)
Payload lbs
(kg) 440.9
(200) 496 (225)
Size of cooling wells in
(mm) 20 x 24.08 x 7.8'' (510 x 630 x 200) for 2x GN 1/1 and their subdivisions 20 x 37.5 x 7.8'' (510 x 955 x 200) for 3x GN 1/1 and their subdivisions
Operating and ambient
conditions of the appliance °F (˚C) 50 to 89 (10 to 32) 50 to 89 (10 to 32)
Caster diameter in
(mm) 4.92 (125) 4.92 (125)
Cooling static static
Refrigerant R134a, CFC-free R134a, CFC-free
Refrigerantfilling quantity g 160 200
Cooling well required tem-
perature °F (˚C) 42.8 (6) 42.8 (6)
Temperature regulation electronic electronic
Chilling capacity kW 0.21 0.30
Connection value kW 0.15 0.22
Electrical connection 230V 1N AC 50 Hz 230V 1N AC 50 Hz

Description and Technical Data Chapter 3
Rating Plate Page 15
Mobile bain marie
4330036_A1 SPA/K-2DW | SPA/K-3DW
Dim. SPA/K-2DW SPA/K-3DW
Protection class IPX4 IPX4
Heat insulation special insulation special insulation
The corresponding certification marks are available from our homepage at www.hupfer.de.
3.6 Rating Plate
Figure 2 Rating plate
1 Disposal of old appliances 9 Nominal current
2 Certification mark 10 Frequency
3 Protection class 11 Nominal voltage
4 Chilling capacity 12 Payload
5 Refrigerant 13 Own weight
6 Induction frequency 14 Serial number/Order number
7 Current serial number 15 Item and brief description
8 Electric power 16 Manufacturer

Chapter4Transport, Putting into Operation and Decommissioning
Page16 Transport
Mobile bain marie
SPA/K-2DW | SPA/K-3DW 4330036_A1
4 Transport, Putting into Operation and Decommissioning
4.1 Transport
ATTENTION Appliance damages caused by improper transport
In the case of off-site transport in a vehicle such as a lorry, the appliances
should be secured properly. The total brakes are not sufficient as a transport
securing method.
If the appliances are not secured properly, there is a risk of damage to proper-
ty and persons caused by squashing.
During transport, secure all the individually standing appliances using corre-
sponding transport securing devices.
ATTENTION Appliance damages caused by improper transport
The mobile bain marie should be transported upright, since spilt coolant can
damage the cooling element.
The mobile bain marie must stand on the casters when it is transported.
ATTENTION Appliance damages
After transporting or storing the appliance horizontally, keep it in a vertical
position for some time, so that the coolant can flow back into its initial position.
Wait at least for about 2 hours before you put the appliance into operation.
The mobile bain marie is delivered as an assembled unit, i.e. it is completely assembled including the cooling
element.
When loading, use only hoists and load lifting devices approved for the weight of the mobile bain marie. Only
transport vehicles that are 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 Putting into Operation
DANGER Hazardous electrical voltage
The electrical voltage may be considerably dangerous to limb and life of per-
sons and lead to injuries.
Before putting the appliance into operation check, whether the power supply
indicated on the rating plate (230V / 50Hz) corresponds to the local power
supply. Otherwise, do not put the appliance into operation.
Do not use any extension leads in wet areas.
ATTENTION Appliance damages
After transporting or storing the appliance horizontally, keep it in a vertical
position for some time, so that the coolant can flow back into its initial position.
Wait at least for about 2 hours before you put the appliance into operation.
Remove the original packing 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
cases.

Transport, Putting into Operation and Decommissioning Chapter 4
Storage and Recycling Page 17
Mobile bain marie
4330036_A1 SPA/K-2DW | SPA/K-3DW
Always place the mobile bain marie on firm and level floors when unpacking and operating it. Apply the total
brakes on both swivel casters to secure the appliance against rolling away.
INFO Disposal of packing material
The packing consists of recyclable materials and can be disposed of appro-
priately. Thereby, the different materials are to be separated and disposed in
an environmentally compatible manner. In any case, the local bodies respon-
sible for disposal are to be involved for this purpose
The mobile bain marie should be thoroughly cleaned with a soft cloth before putting it into operation for the
first time. Ensure the appliance is clean and dry before it is put into operation.
The following appliance functions must be checked before putting it into operation:
§ the functioning of the total brakes
§ the functioning of the operating elements and cooling element.
4.3 Storage and Recycling
Temporary storage must take place in a dry and frost-free environment. 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.
NOTE Condensed water formation
Ensure that there is sufficient ventilation and no large temperature fluctuations
in the storage location to avoid condensed water formation.
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. The recyclable materials must be properly separated and disposed of in an envi-
ronmentally compatible manner according to the local Waste Disposal Regulations. In any case, the local
bodies responsible for disposal are to be involved for this purpose. Separate the reusable materials of the
appliance (casters and plastic parts) before disposing or send the appliance to a recycling centre. Dispose
the electronics at corresponding collection centres.
We offer our customers to dispose their waste appliances. Please contact us or one of our distribution part-
ners.
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 ask for it at HUPFER®-
Service.

Chapter5Operation
Page18 Arrangement and Function of the Operating Elements
Mobile bain marie
SPA/K-2DW | SPA/K-3DW 4330036_A1
5 Operation
ATTENTION Appliance damages
If the appliance has been tilted for cleaning purposes, keep it in a vertical
position for some time, so that the coolant can flow back into its initial position.
Wait at least for about 2 hours before you put the appliance into operation.
The mobile bain marie must be checked for external visible damages and defects before each operation. Be-
fore the appliance is put into operation the cooling well must be clean and dry.
5.1 Arrangement and Function of the Operating Elements
The operating elements of the mobile bain marie are attached to the side of the cooling element below the
cooling well.
Figure 3 Operating elements (SPA/K-2DW)
5.2 Operation
ATTENTION Contamination by germs
Microorganisms from the air may get into the GN containers and contaminate
stored food.
Always cover the food in GN containers with suitable lids immediately after
the food has been prepared in order to avoid contamination by germs.
NOTE Automatic defrosting function
When the appliance is in operation, cooling operates fully automatically in the
temperature range preset at the factory. Every 12 hours, the automatic de-
frosting function is activated for approx. 15 to 30 minutes.
In the case of severe loading, e.g. introduction of warm, uncovered or moist
foods, increased formation of ice and bloom may occur.
In such cases disconnect the appliance from the power supply and defrost it
manually. Never use sharp-edged items to remove ice and bloom from the
walls of the cooling well.

Operation Chapter 5
Measures at the End of Operation Page 19
Mobile bain marie
4330036_A1 SPA/K-2DW | SPA/K-3DW
NOTE Storage temperatures
Before the foods are served the adherence to the prescribed storage tem-
peratures must be checked and demonstrated with suitable measuring in-
struments (thermometers).
NOTE Covering the cooling well
During operation the cooling well should be covered in order to prevent mois-
ture from the air condensing on the walls of the cooling well.
NOTE Drying the cooling well
If the ambient air is humid and warm, the walls of the cooling well should be
wiped dry at regular intervals when serving packaged individual products.
Switching on
§Place the lid in order to avoid condensation of moisture from the air.
§Insert the appliance plug into a suitable socket and switch on the appliance with the On/Off switch.
The operating indicator integrated in the switch lights up, the appliance is cooling at maximum power.
Loading
§Insert the filled Gastronorm containers.
GN 2/1 and GN 1/1 containers can be put into the cooling well without further action. When using
smaller Gastronorm containers, support bars must be used in order to ensure sealing with the well
rim.
Optimal utilisation of the volume is achieved with the use of the deepest possible containers.
§Alternatively, insert individually packaged products.
§Place the lid.
Moving
§Switch off the appliance with the On / Off switch.
§Pull out the mains plug and insert it into the plug park provided.
§Release the total brakes.
§Grip the mobile bain marie by the push bars and move it to the destination.
§Upon arrival at the destination, apply both total brakes and make sure they are locked and the appli-
ance is secured against unintended movement.
§Reconnect the appliance to the mains and switch it on with the On/Off switch.
5.3 Measures at the End of Operation
Switching the mobile bain marie off
§Apply both total brakes, make sure they are locked and the appliance is secured against unintended
movement.
§Switch off the appliance with the On / Off switch.
§Pull out the mains plug and insert it into the plug park provided.
§Remove the inserted Gastronorm containers.
§Remove the support bars if available.

Chapter5Operation
Page20 Measures at the End of Operation
Mobile bain marie
SPA/K-2DW | SPA/K-3DW 4330036_A1
Draining off the water
NOTE Opening the water drain tap
Never turn off or on the water drain taps with a tool.
If the water drain tap is stiff, use lubricants that are harmless to health or part-
ing agents (according to USDA-H1).
NOTE Draining off the water
Only open the water drain taps directly above an on-site drain duct or a drain
at the bottom.
Use a drain container with a sufficient volume or a drain extension tube.
Figure 4 Opening the water drain tap
§Open the water drain taps.
§Drain off the water from the cooling well.
Using the drain extension tube
Figure 5 Screwing on the drain extension tube
§Screw the male thread of the drain extension tube to the end fitting of the water drain tap.
§Hold the end of the drain extension tube over a drain.
§Open the water drain tap.
§Drain off the water from the cooling well.