РЕКОМЕНДАЦИИ ПО ПРИГОТОВЛЕНИЮ ПИЩИ .........................................................................................................................................21
УХОД И ОЧИСТКА ...................................................................................................................................................................................................................23
Хранение и транспортировка ............................................................................................................................................................................. 24
УСТРАНЕНИЕ НЕИСПРАВНОСТЕЙ ...........................................................................................................................................................................25
ОТДЕЛ ЗАБОТЫ О КЛИЕНТАХ GARLYN ................................................................................................................................................................. 28
ТЕХНИЧЕСКИЕ ХАРАКТЕРИСТИКИ ......................................................................................................................................................................... 29
КОМПЛЕКТАЦИЯ ....................................................................................................................................................................................................................30
УТИЛИЗАЦИЯ .............................................................................................................................................................................................................................31
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