Definitions Of Terms - Hupfer SPA/EB-1 Manual De Instrucciones

Chapter 1
Page 6
1.3

Definitions of Terms

Term
Authorised specialist
Check, inspect
cleaning system-resistant
Convection
Cook&Chill Kitchens
Cook&Serve Kitchens
Corrosion
Cover
Element formation
EM field
EN tray
Gastronorm
GN tray
H1
HACCP
Instructed person
Lift
LMHV
Machine safety
Passive layer
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
Definition
An authorised specialist is a specialist that has been trained by the manufacturer, an
authorised service dealer or a company assigned by the manufacturer.
Compare with certain conditions and/or characteristics such as damage, leaks, filling
levels and heat.
The suitability of the appliance for cleaning in an automated washing device is limited.
It is possible to achieve a flawless, reproducible cleaning and drying result, but it
cannot be guaranteed.
The exterior and 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 collection in hollow spaces is avoided. Installed electrical components
and electrical wiring are protected by appropriate sealing (for example, labyrinth edg-
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 guara n-
teed. It is possible that water remains and is carried over following the drying process.
Physical properties or mass transfer (e.g. heat or cold) through currents in gases and
liquids.
"Cook and Chill": Kitchens where warm food is cooled as quickly as possible after
being cooked.
"Cook and Serve": Kitchens where warm food is served immediately after being
cooked or kept warm until it is consumed.
The chemical reaction of a metallic material with its surroundings, e.g. rust.
A bell-shaped cover for keeping food warm on plates and dishes.
Also: contact corrosion. Occurs when different noble metals are in close contact with
each other. This happens when a corrosive medium is between both metals, such as
water or even normal air moisture.
Electrical, magnetic or electromagnetic field that is defined by its field intensity and
phase formation.
A European standard tray is a tray in a standard size.
EN 1/1 corresponds to 20.9x14.6'' (530×370 mm), EN 1/2 corresponds to 14.6x10.4''
(370×265 mm).
Gastronorm is a measurement system used worldwide in places 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.
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).
Hygienic standard (NSF/USDA) for lubricants that are suitable for incidental and
technically unavoidable contact with foodstuffs.
HACCP is a preventive system that is designed to ensure the safety of foods and
consumers.
An instructed person is a person who has been instructed on the possible risks result-
ing from improper behaviour when carrying out an assigned task and regarding the
necessary protective equipment and protective measures, and who has been trained
for this task, if necessary.
A movement, for example a vertical movement of the guide basket from bottom to top.
German Regulations on the Hygiene of Foodstuffs Regulations regarding hygiene
requirements for producing, handling and placing food on the market
The term machine safety refers to all the measures used to avert injury to persons.
The basis for machine safety is directives and laws for protecting users of technical
devices and systems valid nationally and across the EC.
A non-metallic protective layer on a metallic material that prevents or slows down
material corrosion.
Introduction
Definitions of Terms
4330002_A2