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Cleaning and Maintenance
15
2009 Pizza Cart
LTR20091039, Rev. A
www.calspas.com
To ensure safe and proper maintenance, we recommend you
follow these directions carefully.
Clean internal parts regularly as determined by the amount of use
and foods cooked. The entire pizza oven should be cleaned at least
once a year.
In addition, keep the area around your pizza oven clear and free
from combustible materials, gasoline, and other ammable vapors
and liquids. Do not obstruct the ow of combustion and ventilation
air.
If your LP-gas pizza oven is placed in a stationary barbecue island,
keep the access door for the propane cylinder clear of any obstruc-
tion. Ensure the ventilation opening for cylinder enclosure is kept
clear.
Do not perform any maintenance or cleaning while the pizza oven
is still hot.
Cleaning and Maintenance
After Use Care
The easiest way to clean the pizza oven is immediately after cooking is
completed and after turning off the ame.
Remove the rack from the oven and scrub it with a brass bristle brush
and hot soapy water.
Wipe the bricks with a damp soapy cloth and rinse with warm/hot,
clean water. For more stubborn deposits, including oil, grease and wa-
ter-borne deposits, use a multipurpose cream cleanser and apply with
a soft, damp cloth.
Dry with a soft, dry, clean towel if preferred.
Drip Pan
The full width drip pan will collect liquid run-off from the oven. The pan
should be cleaned after every use to avoid the possibility of a grease
re. Be sure to allow the drip pan to cool prior to cleaning. You may
clean the drip pan with a solution of warm soapy water. Make sure to
rinse thoroughly to avoid staining.