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#8701/2 Electric Convection Oven - Manual Control • 16
C L E A N I N G A N D P R E V E N T I V E M A I N T E N A N C E
CLE AN THE OVE N O N A DA ILY BAS IS.
1. After the oven has cooled, remove all detachable
items such as wire shelves, side racks, and any drip
pan. Clean these items separately.
2. Remove any food scraps from shelves, shelf
supports, and blower fan wheel. Convection
baffle openings must be kept clear of food scraps
and grease.
3. Wipe the interior metal surfaces of the oven
with a paper towel to remove any remaining
food debris.
4. Clean interior with a damp cloth or sponge and
any good commercial detergent at the
recommended strength.
5. For baked-on food deposits, use a non-caustic and
non-toxic commercial oven cleaner appropriate for
the interior oven surface of the oven. Follow the
product manufacturer's instructions carefully for
the use of this product. Any commercial oven
cleaner must be approved for use on food contact
areas. Remove soil with the use of a plastic
scouring pad.
6. Wipe door gaskets, control panel, door vents, and
door handle thoroughly since these areas harbor
food debris and grease.
7. Rinse surfaces by wiping with a clean cloth or
sponge and clean warm water.
6. Wipe door gaskets, control
panel, door vents, and door
handle thoroughly since these
areas harbor food debris
and grease.
7. Rinse surfaces by wiping with a clean cloth or
sponge and clean warm water.
8. Remove excess water with a sponge and wipe dry
with a clean cloth or air dry. Leave doors open
until interior is completely dry. Replace side racks
and shelves.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable cleaning
and sanitation requirements for food service
equipment.
The oven is fabricated with an easy to clean
porcelain enamel interior or an optional stainless
steel interior.
NOTE: Always allow the oven to cool before
cleaning. If the oven is hot, allow the
interior surfaces to become cool to the
touch by using the cool-down mode and
opening the oven door(s).
NOTE: DO NOT USE ABRASIVE CLEANING
COMPOUNDS.
Completely avoid the use of
abrasive cleaning compounds, chloride-based
cleaners, or cleaners containing quaternary salts.
To protect metal finish on stainless steel, never use
hydrochloric acid (muriatic acid).
AT NO TIME SHOULD THE OVEN INTERIOR OR
E
XTERIOR BE STEAM CLEANED, HOSED
DOWN, OR FLOODED WITH ANY TYPE OF
L
IQUID. DO NOT USE A WATER JET TO CLEAN.
S E V E R E D A M A G E O R E L E C T R I C A L
HAZARD COULD RESULT. SUCH METHODS
WILL ALSO VOID ANY WARRANTY CLAIMS.
AT TH E EN D O F T HE DAY, UT IL IZ E TH E
C OOL -D OW N M OD E. S HU T O FF
P OWE R O N T HE C OO LE D O VE N
B EFO RE LE AV IN G.