Ladies and gentlemen,
You have just purchased one of ourPavaillerproducts.
We wish to thankyou for the confidence you have placed in our products.
These productsare the result of extensive studiesand testing to ensure your full satisfaction.
Our salesand after sales teamsare always available to help you install, start up and use the product under
optimum conditions.
WARRANTY CONDITIONS ON THE FRENCH MARKET
This document contains the conditions and recommendations for installing, using and maintaining our
equipment.
Pavailler equipment has a one year warranty for parts and labour.
Certain operationsrequiring the intervention of a specialised technician may onlybe performed by Pavailler’s
after sales service or one of ourauthorised dealers.
Any modifications to the equipment and non-observance of the recommendations of use stated above shall
release Pavaillerfrom all liability and make the warrantynull and void.
For further information, please contact our technicians or authorised dealers.
In a continuousquest for improvementsS.E.B.P. reserves the right to modify the technical characteristicsof
its productswithout prior notice. Dimensions, visualsand weightsare given by wayof illustration.
PLEASE READ CAREFULLY BEFORE USING THE EQUIPMENT
oThe customer must make sure that the premises where the equipment is to be installed have a
suitable capacity, in compliance with the applicable rules and standards.
oThere must be no flour accumulations in the vicinity of the oven.
LIMITING FLOUR DUST EMISSIONS
Flour, the main ingredient in dough, is also considered the main cause of respiratory diseases in the baking
sector, such as colds and asthma.
In fact, dust developing during flour processing are one of the causes for different forms of colds or, more
seriously, different types of asthma.
Belowis a list of recommendationson how to limit flourdust formation in the bakery asmuch aspossible:
• Use 25 kg bags instead of 50 kg bagsand empty them in several steps.
• Place the open end of the bag on the bottom of the mixer bowl and pull it up gently, holding the otherend.
• Reduce the height from which the flour drops asmuch aspossible.
• Do not shake the empty bag, close it and gently roll it up to fold it.
• Add the flourinto the mixer bowl afterthe water (never the other way round).
• Distribute the flour manually orby means of a sieve without throwing it.
• Clean the worktop with the dough cutter, do not use a brush or compressed air (airgun).
• Separate workclothes from normal clothes.
• Do not shake out or brush workclothes, wash them.
• Avoid draughts.
• When using the mixer stick to the programmed operation in first gear during the first two minutes of the
mixing cycle.
Thisiswhen the most flourdust is emitted.
• When using the mixer shift backinto first gear each time flouris added.
• It is preferable to use a vacuum cleaner with a dust filter and to perform the cleaning operations in damp
conditions by using a scraper instead of brushes or rags.
• Wear a protective mask during the operationsgenerating the most dust: loading the mixer bowl, using the
hydraulicdivider, flouring the dough pieces, etc.
• Use equipment specially designed for reducing dust emissions: mixer with anti-dust lid, hydraulic divider
with anti-adhesion treatment, etc.
Other volatile substances can be harmful or dangerous to the operator’s health, please consult the
information given by the rawmaterial supplier.
ENVIRONMENTAL PROTECTION
In compliance with the current regulations this symbol indicates that the product may not be
disposed of with household waste at the end of itsservice life.
To protect the environment the product must be taken to a collection point suitable for its
treatment, valorisation and recycling.
The user thushelps to preserve natural resources and to protect health.
