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For a trained operator, the EGA-1 permits a tightly limited burner-reset sequence: press the external red burner reset button once. Only if the red warning light remains on may the button be pressed one further time after “a few minutes”. If the burner still does not ignite, stop resetting and contact the technical service centre. If it ignites but then repeatedly goes out, do not cycle the reset: the manual provides no separate operator repair procedure for recurring shutdown, so refer it to technical service. [EGA1-20-01, EGA1-21-02, EGA1-21-03, EGA1-21-04, EGA1-19-01]

A source-locked AD10 guide to selecting the dough arm, beater or wire whip, observing the stated capacity and changing attachments with the mixer stopped.

A source-locked cleaning guide that separates manual cleaning from the powered automatic cycle and escalates ambiguous internal maintenance to qualified personnel.

The WB12 is for trained operators. Start by connecting and turning on the water, then visually check accessible pipes and connections for leaks before connecting power. Keep the steam release outlet unobstructed, never open the drain while the unit is in use or hot, and leave overload resets and internal faults to qualified service. Disconnect power for cleaning, use a wet towel, and avoid hosing, caustic chemicals and abrasives.

Hold SET for three seconds until the °C symbol flickers, adjust the displayed value with the arrow buttons, and release the buttons to set the new temperature. This guide covers only the normal operator controls documented for the TEFCOLD GUC70.

A source-locked guide to editing and saving an existing recipe in the Lincat CiBO Recipe Manager, with clear limits around CiBO+ and food-safety validation.

Check the Combisteel 7013.2570’s external power supply, installation clearance, location, door closure and operator temperature setting before escalating. Do not open the appliance or attempt electrical, refrigerant or sealed-system diagnosis.

This blog explains how you can learn catering online and develop the skills needed for a successful career. You'll discover the types of online catering courses available, the benefits of studying online, the key topics you'll learn, career opportunities, and practical tips for choosing the right course and getting started.

From staff canteens and school dining halls to hospitals and corporate offices, contract catering has become a popular way for organisations to provide quality food services without managing them in-house. In this guide, we'll explain what contract catering is, how it works, and the benefits it can bring to both businesses and their people.

This guide highlights a practical catering supplies checklist, focusing on the most commonly overlooked consumables that keep commercial kitchens running smoothly. From everyday essentials and cleaning supplies to packaging, small equipment, and front-of-house items, it outlines what catering businesses should be restocking regularly to avoid disruptions, maintain hygiene standards, and deliver a consistent customer experience.