6 - INSTRUCTIONS FOR USE
0810_GB_42 - ELECTRIC PASTA COOKER
8· 12
04/2008
6.2 Start-up
Before using the appliance for the first time, thorou-
ghly clean the tank with lukewarm water and deter-
gent, using a soft cloth to eliminate all trace of the
rust-proofing applied in the workshop. Dry with a clean
cloth.
Check if the water discharge is closed.
Fill the tank with water to the relevant mark. Turn on the main swit-
ch upstream of the appliance: the green indicator light (pos. 2 fig. 1)
come on indicates that the appliance is on.
The switch has 2 working position (pos.1 fig. 1):
POS. 2 bringing to temperature ( max. power, 3,0 kW);
POS. 1 keeping warm (1/2 power, 1,5 kW).
To turn the appliance off, turn the knob to position “0”.
6.2.1 Emptying the tank
The user should place a special container under the discharge.
The bowl should be heat-resistant.
A bowl with these requisites is available separately as an optional
extra from our sales department.
Open the water drain tap.
6.3 Cleaning and taking care of the machine
• Never clean the appliance with jets of water, whether direct or
pressurised!
• Never clean the appliance before it has cooled down.
• Rinse the surface with clean water and a soft cloth to get rid of
all traces of detergent.
• When finished using the appliance, it should be cleaned thorou-
ghly every evening.
• Before starting to clean the appliance, disconnect from the
mains. The surfaces and steel parts should be washed in warm
water using a neutral detergent. Avoid using abrasive or corrosi-
ve detergents which could damage the steel.
• Thoroughly dry the appliance.
• Cleaning the appliance daily guarantees perfect long-term opera-
tion.
6.4 Turning the appliance off in case of
breakdown
6.4.1 What to do in case of failure
In case of breakdown or malfunctioning or failure turn off the
appliance. Switch off any electric power. Call the service centre.
6.4.2 What to do in case of prolonged period of disuse
When the appliance is not to be used for a long time, clean thor-
oughly, cas instructed in the chapter 6.5 “Appliance care and fre-
quency of maintenance”, switch off any electric power.
6.5 Appliance care and frequency of maintenance
Attention! When cleaning, carefully avoid washing the
appliance with direct water jets or high-pressure
water!
Cleaning must be performed when the appliance is cold.
Thorough daily cleaning of the appliance, after disconnecting it, will
keep it in perfect working order and make it last longer. All steel
parts should be cleaned with water and a detergent, using a damp
cloth; do not use abrasive substances or corroding detergents.
Do not use steel wool, which could cause rust to form.
For the same reason, avoid touching the appliance with anything
made of iron. Do not clean with sandpaper and lubricating gel paper.
If absolutely necessary, you may use pumice powder.
If the appliance is extremely dirty, use a synthetic sponge (i.e.
Scotchbrite sponge).
After cleaning the appliance, rinse with clean water and wipe with
a clean cloth.
All maintenance and repair work must be carried out by authorized
technicians only.
The appliance must be checked at least once a year. For this reason,
a service agreement contract is recommended.
6.6 Recommendations for the treatment of
stainless “steel industrial” kitchens
6.6.1 Useful information on “stainless steel”
Industrial kitchens are generally made of “stainless steel” having
the following material codes:
• 1.4016 or 1.4511 = magnetizable chromed steels
• 1.4301, 1.4401 and 1.4571 = non-magnetizable chromed steels
Chromed steels have favourable thermo-technical characteristics. In
fact, they have less of a tendency to warp due to the effect of heat.
Chrome-nickel steels, instead, have good corrosion resistance features.
“Stainless steel” corrosion resistance is given by an inactive coat
that builds up on the surface by coming into contact with oxygen.
The oxygen in the air is already enough to build up the inactive
coat that allows automatic removal of anomalies and damage due
to mechanical actions. The inactive coat builds up or re-builds up
faster if the steel comes in contact with running water containing
oxygen.
A more powerful effect is given by oxidative acids (nitric acid, oxalic
acid). These acids are used if the steel has undergone strong chemi-
cal stresses, hence generally losing its inactive coat.
The inactive layer can be chemically damaged or jeopardized by
reducing agents (oxygen consumption) if they come in contact with
the steel, concentrated or at high temperatures. These active sub-
stances include for instance:
• saline and sulphurous substances
• chlorides (salts)
• concentrated spices such as mustard, vinegar essences, soup
cubes, kitchen salt solutions, etc.
