Alto-Shaam 300-HW/D443 manual Care And Cleaning, Danger, D A N G E R, Clean The Appliance Daily

The cleanliness and appearance of this appliance will contribute considerably to operating efficiency and savory, appetizing food. Good equipment kept clean works better and lasts longer.

DANGER

DISCONNECT UNIT FROM

POWER SOURCE BEFORE

CLEANING OR SERVICING.

NOTE: Always allow the appliance to cool before cleaning.

CLEAN THE APPLIANCE DAILY.

CARE AND CLEANING

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

NOTE: Completely avoid the use of abrasive cleaning compounds, chloride-based cleaners, or cleaners containing quaternary salts. To protect metal finish on stainless steel, never use hydrochloric acid (muriatic acid).

INTERIOR:

1.Disconnect appliance from the power source. Let unit cool.

2.After the appliance has cooled, remove all detachable items such as pans and divider bars. Clean these items separately.

3.Remove any food scraps.

4.Wipe the interior metal surfaces with a paper towel to remove any remaining food debris.

5.Clean interior with a damp cloth or sponge and any good commercial detergent at the recommended strength.

6.For baked-on food deposits, use a non-caustic and non-toxic commercial oven cleaner appropriate for the interior surface. Follow the product manufacturer’s instructions carefully for the use of this product. Any commercial oven cleaner must be approved for use on food contact areas. Remove soil with the use of a plastic scouring pad.

7.Rinse surfaces by wiping with a clean cloth or sponge and clean warm water.

8.Remove excess water with a sponge and wipe dry with a clean cloth or air dry. Leave area open until interior is completely dry. Replace divider bars and pans.

9.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.

DO NOT USE ABRASIVE CLEANING COMPOUNDS.

Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for food service equipment.

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