Cleveland Range The MINI OES-6.08 - Manual (Page 7)

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CHAPTER 1 INTRODUCTION
For safe use of MINIs, each operator must read, understand, and follow the instructions, and heed and
obey the warnings of the Installation Manual and Operators Manual, and the labels on the MINI,
accessories, and supporting products.
The owner(s) and operator(s) of this equipment must keep these instructions in an easily accessible
location for reference and training.
The owner(s) and operators(s) of this equipment must be aware that steam can cause serious injuries
and equipment damage. Pay particular attention to the Operational Safety section of this chapter and the
various NOTICES, CAUTIONS, WARNINGS, and DANGERS displayed in this manual and on the
equipment.
A. OPERATIONAL SAFETY
The safe and effective operation of one or more MINIs depends upon proper installation, use,
maintenance, and repair. Operational Safety must encompass all of these factors. This section outlines
the minimum safety policies that must be considered when using one or more MINIs. Any Operational
Safety Program must be tailored to the specific site and use of the equipment. To help avoid injuries,
accidents and damage to the MINI Oven-Steamer, the owner / operator must instruct and train employees
on a regular basis.
Burn hazards are present in any professional food service operation. When using the MINI, observe the
following precautions to help reduce the risk of burns and other injuries.
NOTE: Cooking is interrupted whenever the MINI door is opened.
1. AIR SUPPLY Use the MINI Oven-Steamer in a draft-free and well vented environment. Proper air
supply for ventilation is REQUIRED for and CRITICAL to safe, efficient operation of a MINI.
2. STEAM –Remember at all times that steam can cause severe burns.
3. HEAT – The MINI, cooking containers, shelves, and inner door and anything else inside the cooking
compartment are HOT, as are many of the component parts. Wear DRY heatproof gloves or mitts.
4. HEAT – During operation the temperature of the glass panel in the door and the outer door casing
can rise above 140°F.
5. Never breathe steam, condensate, or hot air.
6. SCALDS – Do not place containers with liquid contents or contents that become liquid on oven racks
higher than you can see into the containers.
7. SCALDS – Cover containers (individual or on trolleys) containing hot or hot liquid items to help
prevent spills during transport.
8. EXHAUST VENTS – The top of the MINI, and the steam exhaust vents are very hot during operation
and remain hot for some time.
a. Never breathe gas or steam from the exhaust vents.
b. Use extreme caution when working on or near the exhaust vents, surrounding area and component parts.
9. HAND SHOWER: GREASE SPATTER – Hot grease will spatter and cause burns if sprayed with
water. Locate fryers and similar appliances outside the range of the optional MINI hand shower.
10. HAND SHOWER: ELECTRIC SHOCK – Use the optional hand shower only on the inside of the oven.
Use of the hand shower, hoses, power cleaners, or pressure washers on the outside of the MINI can
cause electric shock and / or damage electrical and electronic components.
11. Optional HAND SHOWER – Do NOT spray water in a hot cooking compartment.
12. Wear BOOTS appropriate to the work area to help protect feet, and to help prevent slips and falls.
13. Use non-slip, draining, anti-fatigue FLOOR MATS (not included) rated for use in wet, greasy, and dry
work areas to help prevent slipping and / or falling injuries.
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Obtain the best mats for your needs from your local supplier.