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CLEANING & MAINTENANCE
20.
1. CLEAN THE OVEN DAILY
Disconnect the oven from the power source.
Remove all detachable items such as wire shelves,
side racks, and drip pans. Clean these items
separately. Clean the interior metal surfaces of
the oven with a damp, clean cloth and any good
commercial detergent or grease solvent at the
recommended strength. Use a plastic scouring
pad or oven cleaner for difficult areas. Rinse
carefully to remove all residue and wipe dry.
Clean any glass with a window cleaner.
NOTE: Avoid the use of abrasive
cleaning compounds,
chloride based cleaners,
or cleaners containing
quaternary salts. Never
use hydrochloric acid
(muriatic acid) on
stainless steel. Always
follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and
sanitation requirements for equipment.
2. CLEAN THE EXTERIOR OF THE CABINET
To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a
clean cloth and wipe with the grain of the
stainless steel.
3. CHECK OVERALL CONDITION OF THE
OVEN ONCE A MONTH.
Check the oven once a month for physical
damage and loose screws. Correct any problems
before they begin to interfere with the operation
of the oven.
4. CHECK THE COOLING FAN
IN THE OVEN CONTROL AREA.
While the oven is warm, check that the cooling fan
in the oven control area is functioning. The fan is
located at the back of the oven, toward the top.
5. CLEAN THE PROBES DAILY
Remove all food soil from probes.
Wipe entire probe and cable
assembly with warm detergent
solution and a clean cloth. Remove
detergent by wiping each probe and cable with
clean rinse water and a cloth. Wipe probes and
probe brackets with disposable alcohol pad or
sanitizing solution recommended for food contact
surfaces. Allow probe and cable to air dry in
probe holding bracket.
6. CLEAN THE DOOR VENTS
Door vents need to be inspected and cleaned
as required.
T
he cleanliness and appearance of this equipment will contribute considerably to
operating efficiency and savory, appetizing food. There is an important relationship
b
etween cleanliness and food flavor and aroma. Good equipment that is kept clean
works better and lasts longer.
Under normal circumstances, this oven should provide you with long and trouble-free
s
ervice. There is no preventative maintenance required, however, the following Equipment
Care Guide will maximize the potential life and trouble-free operation of this oven.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED