Space$aver ™ | Contents | ||
1 | Planning | 5 | |
1.1 | Standards and regulations | 5 | |
1.1.1 | Ensure conformity with standards | 5 | |
1.1.2 | Water | 5 | |
1.1.3 | Waste water | 5 | |
1.1.4 | Electricity | 6 | |
1.1.5 | Room air | 6 | |
1.1.6 | Safety | 6 | |
1.1.7 | Food hygiene | 7 | |
1.1.8 | Relevant laws, institutions and authorities | 8 | |
1.2 | Package dimensions and weights | 8 | |
1.3 | Weight | 9 | |
1.4 | Scale drawings | 9 | |
1.4.1 | Abbreviations, installation dimensions | 9 | |
1.4.2 | Installation dimensions | 10 | |
1.4.3 | Unit dimensions | 11 | |
1.5 | Specifications, water | 13 | |
1.5.1 | Specifications, soft water | 13 | |
1.5.2 | Specifications, hard water | 13 | |
1.5.3 | Specifications, waste water | 13 | |
1.6 | Specifications, power supply | 13 | |
1.7 | Heat loss | 15 | |
1.8 | Ambient atmosphere and noise level | 15 | |
2 | Transport | 16 | |
2.1 | Transporting the unit | 16 | |
3 | Installation | 17 | |
3.1 | Installation information | 17 | |
3.2 | Mounting the suspension frame in the base frame | 18 | |
3.3 | Installing tabletop units | 20 | |
3.4 | Setting up with a stacking kit | 20 | |
4 | Electricity | 22 | |
4.1 | Cable requirements | 22 | |
4.2 | Description of the terminal strip | 22 | |
4.3 | Connecting the power supply | 23 | |
4.3.1 | 24 | ||
Planning and installation instructions | 3 |
Global Foodservice Solutions
