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MODEL EZ-3 & EZ-5 COUNTERTOP STEAMERS CLEANING
CLEANING
Southbend equipment is constructed with the best quality materials and is designed to provide durable
service when properly maintained. To expect the best performance, your equipment must be maintained in
good condition and cleaned daily. Naturally, the frequency and extent of cleaning depends on the amount
and degree of usage.
Following daily and more extensive periodic maintenance procedures will increase the life of your equipment.
Climatic conditions (i.e., salt air, seasonings, and water quality) may result in the need for more thorough and
more frequent cleaning in order to keep equipment performing at optimal levels.
WARNING: BURN HAZARD
For proper and safe operation, this steamer must be cleaned daily as described in this manual.
Failure to do so could result in serious injury or damage.
Drains must be kept clean and clear of debris.
WARNING: SHOCK HAZARD
DO NOT GET WATER IN THE CONTROLS.
This could result in expensive repairs and/or electrical shock.
De-energize all power to equipment before cleaning the equipment.
DAILY CLEANING
1. Turn lever to the “OFF” position.
2. Remove pan guides.
3. Clean all interior surfaces with soap, water, and a non-metallic pad. Occasional use of a deliming
solution such as Lime-A-Way is recommended. RINSE THOROUGHLY WITH CLEAN WATER.
CLEANING
4. Ensure drain opening is clear.
5. Clean drain cover.
6. Replace pan guides.
7. Leave the door open at night after cleaning to prolong the life of the gasket.
PERIODIC CLEANING
• If lime or mineral deposit starts to build up in the interior, clean the unit by using Southbend “descaler” or
other non-caustic deliming solution. Follow manufacturer’s recommended procedures. Thoroughly rinse
out unit with clean water.
• To remove normal dirt, grease, or product residue from stainless steel, use ordinary soap and water
applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or any corrosive
cleaner.
• Occasionally drain rear water box. To remove grease and food splatter or condensed vapors that have
baked on the equipment, 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
the surface with SCOTCH-BRITE scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any
OPERATOR’S MANUAL 1178387 PAGE 13