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www.insigniaproducts.com
• Do not clean your ice maker with flammable fluids. The fumes can create a fire
hazard or explosion.
• Do not tip over.
• If your ice maker is brought in from outside storage in winter, wait a few hours
for it to warm up to room temperature before plugging it in.
• To avoid a hazard due to instability of your ice maker, it must be placed on an
even or flat surface.
WARNING
Electric Shock Hazard
Failure to follow these instructions can result in electric shock, fire, or
death.
DANGER: Risk of fire or explosion. Flammable refrigerant used.
• Ensure that servicing is done by factory authorized service
personnel to minimize product damage or safety issues.
• Consult repair manual or owner's guide before attempting to
service this product. All safety precautions must be followed.
• Follow handling instructions carefully.
1 WARNING–Do not operate this, or any other appliance with a damaged cord.
Make sure that the plug is fully inserted into the receptacle.
2 WARNING–Keep ventilation openings in the appliance enclosure clear of
obstruction.
3 WARNING–Do not touch the interior of the ice maker compartment with wet
hands. This could result in frost bite.
4 WARNING–Do not use mechanical devices or other means to accelerate the
defrosting process, other than those recommended by the manufacturer.
5 WARNING–Do not damage the refrigerant circuit when handling, moving, or
using your ice maker.
6 WARNING–Do not use electrical appliances inside the storage compartment
of the cooler, unless they are of the type recommended by the manufacturer.
7 Unplug your ice maker before carrying out user maintenance on it.
8 Please dispose of your ice maker according to local regulations as the cooler
contains flammable gas and refrigerant.
9 This ice maker should be installed in accordance with the safety standard for
Refrigeration Systems, ASHRAE15. Your ice maker shall not be installed in
corridors or hallways of public buildings.
10 This ice maker is intended to be used in household and similar environments,
such as:
• Staff kitchen areas in shops, offices, and other working environments
• Farm houses and by clients in hotels, motels, and other residential
environments
• Bed and breakfasts
• Catering and similar non-retail applications
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