Alto-Shaam 1200-UPS Installation, Betrieb und Wartung - Seite 14
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EQUIPMEnt CaRE
under normal circumstances, this
oven should provide you with long
and trouble free service. There
is no preventative maintenance
required, however, the following
Equipment Care Guide will maximize the potential
life and trouble free operation of this oven.
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.
d a n g E R
dISConnECt UnIt FRoM
PowER SoURCE BEFoRE
CLEanIng oR SERVICIng.
C a R E a n d C L E a n I n g
1200-UP MARInE • INSTALLATION/OPERATION/SERVICE MANUAL • 12.
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.
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.
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.
d a n g E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE daMagE oR
ELECtRICaL HaZaRd
CoULd RESULt.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
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.