ggm gastro SRK5 Sauce Dispenser 5 Liter with Container User Manual

ggm gastro SRK5 Sauce Dispenser 5 Liter with Container User Manual

Assembly Instruction

TECHNICAL SPECIFICATIONS

NAME:  SRK5 DISPENSER

• Item No: SRK5
• Material: Stainless steel
• Number of pumps: 1
• Volume [L]: 4,0
• Dimensions DxH [mm]: 200x260x400
• Weight [kg]: 3,5

PRODUCT PARTS ①

• PART: LETTER
• Pump Lever : A
• Outlet: B
• Anti-drip nozzle: C
• Lid: D
• Snap-on lid catches: E
• Container: F
• Transporting unit: G
• Bottom cover: H
• Dosage ring: I
• Spring cap: J
• Locking hex bolt: K
• Handle bolt: L
• Allen key: M
• Wrench: N
• Replacement spring: O
• Sauce dispenser key : P

SAFETY INSTRUCTIONS

WARNING: Please read these instructions carefully before using the Dispenser.

• According to regulations on food products and safety, the majority of food products must be stored and/or served at an adequate temperature, so that they do not pose a risk to health.
• You are obliged to verify rules in force in a given country regarding food products and safety, to learn appropriate use.
• Stainless steel is one of the most suitable materials for storing and dispensing food, but many products containing acids, bases, chlorine or salts may cause corrosion.
• If rust is identified on stainless steel surfaces, try changing the washing and disinfecting agent, or change the cleaning methods used

INTENDED USE

The dispenser is intended to dispense ketchup, mayonnaise, mustard and other cold sauces. Every use of the appliance for a different purpose and/or in a way that diverges from the use described in this manual is not permitted and is seen as unintended use.

FILLING THE DISPENSER

1. Check to make sure the packaging contains the following components:
   • 1x SRK5 dispenser
   • 1x allen key
   • 1x wrench
   • 1x replacement spring
   • 1x sauce dispenser key
   • 1x manual
2. Open the two snap-on lid catches Ⓔ. ②
3. Pull the lid Ⓓ off the container Ⓕ. NOTICE Make sure the pump lever Ⓐ, outlet Ⓑ, anti-drip nozzle Ⓒ and transporting unit Ⓖ are attached to the lid Ⓓ. ③
4. Wash the inside of the container Ⓕ and lid Ⓓ with warm water. NOTICE follow the instructions in paragraph “Cleaning”.
5. Fill the container Ⓕ with no more than 4.5 litres of a suitable sauce. NOTICE This dispenser is designed to contain ketchup, mayonnaise, mustard and other cold sauces.
6. Lower the transporting unit Ⓖ into the container Ⓕ. ④
7. Lock the two snap-on lid catches Ⓔ. ⑤

DISPENSING SAUCE

NOTICE Make sure the container Ⓕ is filled with sauce and the snap-on lid catches Ⓔ are locked.

1. Hold a sauce tray underneath the anti-drip nozzle Ⓒ. ⑥
2. Press the pump lever Ⓐ down until the required amount of sauce flows out of the anti-drip nozzle Ⓒ. ⑥

Tip! To decrease the dosage volume of the sauce the dosage ring Ⓘ on the transporting unit can be moved upwards.

1. Place the allen key Ⓜ in the bolt on the dosage ring Ⓘ and turn the allen key Ⓜ counter clockwise to loosen the dosage ring Ⓘ. ⑦
2. Move the dosage ring Ⓘ towards the lid Ⓓ, while holding the pump lever Ⓐ down. ⑦
3. Screw the bolt clockwise to tighten the dosage ring Ⓘ to the transporting unit Ⓖ. NOTICE The more the dosage ring Ⓘ is moved towards the lid Ⓓ, the smaller the volume of sauce dispensed.

CLEANING

Clean the sauce dispenser and the container prior to first use and after everyday use. If needed, do it more often. Stainless steel elements may be subject to corrosion. Daily cleaning, rinsing, disinfecting and thoroughly drying is of the utmost importance. Improper handling of the appliance may cause loss of warranty on this appliance.

WARNING: Health hazard due to development of germs!

• The sauce dispenser should be washed and disinfected after everyday use, observing sanitation regulations in force in a given country

CAUTION: Surface damage due to usage of inadequate washing agents.

• Never wash the sauce dispenser in a dishwasher.
• Never use sharp or pointed implements, scouring agents, pot scourers, steel sponges or steel wool.
• Use HACCP compliant cleaning agents.
• Do not use any aromatic cleaning agents.

NOTICE Make sure the lid Ⓓ is removed from the container Ⓕ (see step ② and ③ of ‘Filling the dispenser’) and both parts are rinsed thoroughly with warm running water to remove all leftover sauce.

1. Screw the bottom cover Ⓗ off from the transporting unit Ⓖ, by using the sauce dispenser key Ⓞ. NOTICE Follow the markings showing the direction of rotation found on the bottom cover Ⓗ. ⑧
2. Wash the transporting unit Ⓖ and bottom cover Ⓗ thoroughly under warm,  running water.
3. Place the transporting unit Ⓖ with the lid Ⓓ attached into a kitchen sink and run water on to the bottom section of the transporting unit Ⓖ. Press the pump lever Ⓐ down repeatedly at the same time. ⑨
4. Screw the bottom cover Ⓗ back on to the transporting unit Ⓖ, using the sauce dispenser key Ⓟ.
5. Repeat step ③ in order to clean the inside of the transporting unit Ⓖ. NOTICE keep pumping until clear water runs out of the anti-drip nozzle Ⓒ.
6. Screw the anti-drip nozzle Ⓒ counter-clockwise off from the outlet Ⓑ and clean it thoroughly under warm running water. ⑩
7. Dry all elements thoroughly with a clean soft cloth or let them dry in open air, to avoid corrosion.
8. Screw the anti-drip nozzle Ⓒ back into the outlet Ⓑ

REPLACING THE SPRING

1. Loosen the handle bolt Ⓛ completely by turning it counter-clockwise with the wrench Ⓝ. NOTICE the pump lever Ⓐ is now detached from the spring cap Ⓙ. ⑪
2. Loosen the locking hex bolt Ⓚ by turning it counter-clockwise with the allen key Ⓜ. ⑫
3. Turn the spring cap Ⓙ counter-clockwise by hand, until it detaches from the\ transporting unit Ⓖ. ⑫
4. Replace the defective spring with the replacement spring Ⓞ. ⑫
5. Lower the spring cap Ⓙ on to the spring and turn the spring cap Ⓙ clockwise by hand to re-attach it to the transporting unit Ⓖ.
6. Tighten the locking hex bolt Ⓚ by turning it clockwise.
7. Lower the pump lever Ⓐ onto the spring cap Ⓙ and tighten the handle bolt Ⓛ completely by turning it clockwise with the wrench Ⓝ.

WARRANTY

GGM GASTRO hereby states and undertakes that GGM GASTRO will repair all types of damage and breakdown which may occur in the delivered products due to chronic failure and workmanship errors and defects, for a period of ONE (1) year, starting from the delivery date of the product.

GGM GASTRO hereby states, accepts, and undertakes that all repair and amelioration works emerging in any manufactured materials due to workmanship defects, performance of work, poor quality of materials provided by GGM GASTRO ‘s party, and any defects and deficiencies in assembly and production, are within the scope of GGM GASTRO ’s responsibility.

During the delivery acceptance stage, the customer shall check each shipment against any short delivery and packaging damages. Complaints shall be notified immediately, in written form. Information shall be demanded from the carrier with regard to the relevant situation.

The customer must to examine the goods immediately and notify GGM GASTRO of any apparent defects in written form. Latent defects shall be notified in written form immediately after relevant examination. Goods damaged during shipment, or goods whose faulty status were determined beforehand, shall by no means be repaired. Otherwise, GGM GASTRO will be exonerated from this warranty commitment.

Damage and breakdown caused by failure to comply with the operating manual after delivery, unsuitable use, wear and tear and erroneous and careless use will not be within the scope of the guarantee.

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