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U
LTIMATE
R
ESTAURANT
R
ANGES
C
LEANING
&
M
AINTENANCE
O
WNER
’
S
M
ANUAL
1190820
REV
3
(11/10) P
AGE
13
OF
48
C
LEANING
&
M
AINTENANCE
WARNING
Shut off the range and allow time for it to cool before cleaning or performing maintenance.
Southbend appliances are sturdily constructed of the best materials and are designed to provide durable service when
treated with ordinary care. To expect the best performance, your equipment must be maintained in good condition and
cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage.
Following daily and periodic maintenance procedures will enhance long life for your equipment. Climatic conditions
(such as salt air) may require more thorough and frequent cleaning or the life of the equipment could be adversely
affected.
Keep exposed, cleanable areas clean at all times.
D
AILY
C
LEANING
1. Turn all controls to OFF and allow time for the range to cool.
2. Remove, empty, and clean drip trays.
3. Wipe clean all cooking surfaces.
P
ERIODIC
C
LEANING AND
M
AINTENANCE
At least monthly, clean around burner air mixers and orifices if lint has accumulated and visually check proper pilot
operation.
At least twice a year, examine and clean the range hood and venting system.
C
LEANING
O
VEN
I
NTERIOR
WARNING
FOR YOUR SAFETY, BEFORE CLEANING A CONVECTION OVEN DISCONNECT THE POWER SUPPLY.
WHEN CLEANING THE BLOWER WHEEL, BE SURE THAT THE POWER SWITCH IN THE “OFF” POSITION.
Allow oven to cool. Remove porcelain enameled oven bottom. Clean by rubbing with strong detergent and Brillo pad
or similar scrubber. “Spill-overs” should be cleaned from the bottom as soon as possible to prevent carbonizing and a
“burnt-on” condition. For stubborn accumulations, commercial oven cleaners are recommended.
The porcelain oven lining can be cleaned in a similar manner.
Avoid using excessive amounts of water, as this may drip into burner compartment and deteriorate the metal in that
area.
B
AKED
-E
NAMEL
S
URFACES
Wash interior baked-enamel surfaces with a hot, mild detergent or soap solution to clean off all grease deposits. Dry
thoroughly with a dry cloth.
S
TAINLESS
-S
TEEL
S
URFACES
To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature,
use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean
cloth.
To remove BAKED-ON grease and food splatter, or condensed vapors; apply cleanser to a damp cloth or sponge and
rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing cleanser, as gently as possible,
in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR
MOTION. Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing