Service manual

PG. 6 #825/33/37 INSTALLATION/OPERATION/SERVICE MANUAL
The cleanliness and appearance of
this equipment will contribute
considerably to operating efficiency
and savory, appetizing food. Good
equipment that is kept clean works
better and lasts longer.
CLEAN DAILY
1. Disconnect unit from power source, and let cool.
2. Remove all detachable items such as wire shelves,
side racks, and drip pans. Clean these
items separately.
3. Wipe the interior metal surfaces of the
oven with a paper towel to remove loose
food debris.
4. Clean the interior metal surfaces of the
cabinet with a damp clean cloth or sponge
and any good commercial detergent.
NOTE: Avoid the use of abrasive cleaning compounds,
chloride based cleaners, or cleaners containing
quaternary salts. Never use hydrochloric acid
(muriatic acid) on stainless steel.
5. Spray heavily soiled areas with a water soluble
degreaser and let stand for 10 minutes, then
remove soil with a plastic scouring pad.
6. Wipe control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris.
7. Rinse surfaces by wiping with sponge and clean
warm water.
8. Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Leave doors open
until interior is completely dry. Replace side racks
and shelves.
9. Wipe door gaskets and control panel dry with a
clean, soft cloth.
10. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
11. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a clean
cloth and wipe with the grain of the stainless steel.
12. Clean any glass with a window cleaner.
Always follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and
sanitation requirements for equipment.
CLEAN THE DOOR VENTS
Door vents need to be inspected and cleaned
as required.
DO NOT USE OVEN IF CONTROLS ARE
NOT PROPERLY FUNCTIONING
Refer to the Trouble Shooting Guide located in this
manual or call an authorized service technician.
CHECK OVERALL CONDITION OF
OVEN ONCE A MONTH
Check the oven once a month for physical damage and
loose screws. Correct any problems before they begin to
interfere with the operation of the oven.
CARE AND CLEANING
AT NO TIME SHOULD THE INSIDE OR THE OUTSIDE OF
THE OVEN BE WASHED DOWN, FLOODED WITH
WATER, OR LIQUID SOLUTION. DO NOT USE WATER
JET TO CLEAN. NEVER STEAM CLEAN
SEVERE
DAMAGE OR ELECTRICAL HAZARD COULD RESULT.
WARRANTY BECOMES VOID IF CABINET IS FLOODED.