CARE AND CLEANING
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 DAILY:
1.Disconnect unit from power source, and let cool.
2.Remove, cover or wrap, and refrigerate food.
3.Remove drawer pans and clean separately. The drawer assembly is completely removable. Remove from the cabinet and clean to prevent a
4. Clean interior metal surfaces of the unit with a damp, clean cloth and any good commercial detergent or grease solvent at
the recommended strength. Use a plastic scouring pad or
oven cleaner for difficult areas. Rinse carefully to remove all residue and wipe dry.
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.Wipe control panel, vents, handles, and gaskets thoroughly since these areas harbor food debris.
6.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.
7.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 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.
DANgEr
DIScONNEcT uNIT frOM pOwEr SOurcE bEfOrE cLEANINg Or SErVIcINg.
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
