Alto-Shaam CS-100 Manual - Page 12
Browse online or download pdf Manual for Commercial Food Equipment Alto-Shaam CS-100. Alto-Shaam CS-100 20 pages. Carving station
Also for Alto-Shaam CS-100: Installation, Operation And Maintanance (20 pages)
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eQuipmeNt cAre
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.
thOrOuGhLy cLeAN the AppLiANce After
eAch use:
1. Remove food from
carving station.
2. Turn ON/OFF toggle switch
to the "OFF" position.
Disconnect unit from power
source. Let the unit cool.
3. Remove cutting board after each use. Clean and
sanitize separately following applicable state or
local health sanitation ordinances. Air dry the
board on a clean, flat surface to prevent board
from warping. If the board becomes warped,
heating will restore flexibility to facilitate
flattening. Warped boards may be heated
on the carving shelf surface, in a preheated
Combitherm® CombiOven for 10 minutes on the
steam program, or in a preheated Halo Heat Cook
& Hold Oven for 15 minutes at 250°F (121°C).
4. Clean metal surfaces of the unit with a damp,
clean cloth and any good commercial detergent
at the recommended strength. Use a plastic
scouring pad or oven cleaner for difficult areas.
Rinse surfaces by wiping with sponge and clean
warm water.
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.
carving stations
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c A r e A N d c L e A N i N G
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installation
operation
4. Surfaces can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
5. Clean breath guards with a window cleaner.
6. Do NOT use knives or utensils on the hot shelf
surface. A cutting board is supplied.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for
foodservice equipment.
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
d A N G e r
discONNect uNit frOm
pOWer sOurce befOre
cLeANiNG Or serViciNG.
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service manual
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