РЕКОМЕНДАЦИИ ПО ПРИГОТОВЛЕНИЮ ПИЩИ ........................................................................................................................................21
УХОД И ОЧИСТКА ..................................................................................................................................................................................................................23
Хранение и транспортировка .............................................................................................................................................................................24
УСТРАНЕНИЕ НЕИСПРАВНОСТЕЙ ..........................................................................................................................................................................25
ОТДЕЛ ЗАБОТЫ О КЛИЕНТАХ GARLYN .................................................................................................................................................................27
ТЕХНИЧЕСКИЕ ХАРАКТЕРИСТИКИ .........................................................................................................................................................................28
КОМПЛЕКТАЦИЯ ....................................................................................................................................................................................................................30
УТИЛИЗАЦИЯ ............................................................................................................................................................................................................................31
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