Alto-Shaam ED2-48/2S Series Instructions d'utilisation et d'entretien - Page 11
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EQUIPMENT CARE
Under normal circumstances, this
appliance 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 appliance. 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 THE UNIT THOROUGHLY
AFTER EACH USE
Turn lights and adjustable thermostat(s) to the
1.
"OFF" position. Disconnect unit from power
source, and let cool.
2.
Remove, cover or wrap, and store food product
under refrigeration.
Do not clean the glass when hot.
3.
The glass should be cleaned regularly with
fresh warm water, a mild detergent, and a
clean, non-abrasive cloth. Glass cleaner
can be used.
4.
Clean interior with a damp cloth or sponge
and any good commercial detergent at the
recommended strength.
5.
The aluminum plate shelves have a clear coat
anodized surface that must be cleaned only
with "Spray Nine!" multi-purpose cleaner to
avoid distortion and deterioration of the
surface. If another cleaner is used, first test
the cleaner on a small portion of the plate
in an inconspicuous corner of the shelf
before proceeding.
Spray heavily soiled areas with a water soluble
6.
degreaser and let stand for 10 minutes, then
remove soil with a plastic scouring pad.
The performance of this unit has been
optimized using the factory provided bulbs.
These bulbs should be replaced with an
exact replacement or with a factory
recommended replacement. These bulbs
have been treated to resist breakage and
must be replaced with similarly treated
bulbs in order to maintain compliance with
NSF standards. DO NOT over-tighten bulbs
in their receptacles as this can cause
damage to the bulb filament.
#870 • ED2-48/2s Series Operation & Care Manual • 10
C A R E A N D C L E A N I N G
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.
Clean control panel, vents, handles, and
7.
gaskets thoroughly since these areas harbor
food debris.
Rinse surfaces by wiping with sponge and clean
8.
warm water.
Remove excess water with sponge and wipe dry
9.
with a clean cloth or air dry.
10. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on food contact surfaces.
11. To help maintain the protective film coating on
any 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 foodservice equipment.
DO NOT HANDLE NEW BULB WITH BARE
HANDS. WHITE COTTON GLOVES SHOULD
BE WORN WHEN REPLACING BULBS.
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.