Alto-Shaam HALO HEAT 200-HST/G Instalação, operação e manutenção - Página 10
Procurar online ou descarregar pdf Instalação, operação e manutenção para Merchandiser Alto-Shaam HALO HEAT 200-HST/G. Alto-Shaam HALO HEAT 200-HST/G 15 páginas. Hot food shelf with granite insert
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Imprimir página1. Disconnect unit from power source, and let cool.
2. Always follow the manufacturer 's directions for
the cleaning and care of the heated solid surface
material insert. Spills should be wiped up
promptly to avoid etching or staining.
A granite surface should be washed regularly
with fresh warm water, a mild detergent, and a
clean, non-abrasive cloth. A marble surface is
softer, and less stain-resistant than granite, and is
susceptible to damage from citric acids, alcohols
and oils.
Avoid detergents that can be abrasive and
contain chemicals high in acid or alkaline (no
vinegar, lemon or acidic additives). These
chemicals can etch or remove the polish on any
stone surface. Be sure to use a cleaner which
does not have a petroleum or oil base and
contains chemicals that will be safe on the finish
of granite.
Rinse surfaces by wiping with a clean sponge
and clean warm water. Remove excess water
with sponge and wipe dry with a clean cloth
or air dry.
C A R E a n d C L E A N I N G
The cleanliness and appearance of this unit will contribute
considerably to operating efficiency and savory, appetizing food.
Good equipment kept clean works better and lasts longer.
T H O R O U G H LY C L E A N T H E U N I T D A I LY
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.
SEV ERE DA M A GE OR ELECT RICAL HAZ ARD
CO ULD RESULT.
WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.
# 8 1 4 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 9.
3. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
unit with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a
cloth and wipe with the grain of the stainless
steel.
Avoid the use of
abrasive cleaning
compounds, chloride
based cleaners, or
cleaners containing
quaternary salts on
stainless steel. Never
use hydrochloric acid
(muriatic acid) on
stainless steel.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for foodservice
equipment.