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ELECTRIC COOKER MODELS 17EC, 17ECS, ESW AND EWBS
CHAPTER 4: PREVENTIVE MAINTENANCE
Daily Preventive Maintenance
It is normal for a coating of starch to form on the elements, sensors, and temperature probes during
operation. If the coating is allowed to build-up, it will adversely affect the operation of the
equipment. The preventive maintenance routines below should be performed at least daily to keep
your equipment functioning at peak efficiency.
Inspect Equipment and Accessories for Damage
Look for loose or frayed wires and cords, leaks, foreign material in cookpot or inside cabinet,
and any other indications that the equipment and accessories are not ready for safe operation.
Clean Cabinet Inside and Out
Clean inside the cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulations of oil, dust, or cooking residue.
Clean the outside of the cabinet with a clean cloth dampened with dishwashing detergent,
removing oil, dust, or cooking residue.
DANGER
Never attempt to clean this equipment during the cooking process or when the
cookpot is filled with hot water and/or food products.
Clean Water-Level Sensors, Temperature Sensor, Element, and Cookpot
Turn the equipment off and drain the cookpot.
Clean the water level sensors (located in the front of the cookpot behind the sensor cover).
Normally, a bottlebrush and a solution of detergent and water may be used to clean the sensors
with the cover installed. If the sensors become coated with an unusually heavy layer of starch
or lime, the cover may be removed to better access the sensors for cleaning using a Scotch-
brite™ or similar abrasive pad and a solution of detergent and water.
Using a Scotchbrite™ or similar abrasive pad and a solution of detergent and water, clean the
inside of the cookpot. Pay particular attention to the heating element.
Rinse the cookpot thoroughly with clean water at least twice.