c a re and cleaning
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 DAILY
1. Remove food from merchandiser.
2. Turn ON/OFF toggle switch to 
the “OFF” position. Disconnect unit from power source. Let the unit cool.
3.Clean heat plate and 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.
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 heat guards with a window cleaner.
6.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.
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
DANGeR
DisCONNeCt uNit FROm
POWeR sOuRCe BeFORe
CLeANiNG OR seRViCiNG.
HFT2 INSTALLATION/OPERATION/SERVICE MANUAL • 14..
