CLEANING INSTRUCTIONS
CAUTION
SURFACES MAY
BE EXTREMELY HOT!
CARE AND CLEANING
Cooking equipment must be cleaned regularly to maintain its fast, efficient cooking performance and to ensure its continued safe, reliable operation. The best time to clean is shortly after each use (allow unit to cool to a safe temperature).
WARNINGS
➩ | Do not use detergents or |
| cleansers that are chloride |
| based or contain quaternary |
| salt. |
| Chloride Cleaners |
➩ | Do not use a metal bristle |
| brush or scraper. |
| Wire Brush & |
➩ | Steel wool should never be |
| used for cleaning the stainless |
| steel. |
CLEANING INSTRUCTIONS
1.Turn unit off.
2.Prepare a warm water and mild detergent solution in the unit.
3.Remove food soil using a nylon brush.
4.Loosen food which is stuck by allowing it to soak at a low temperature setting.
5.Drain unit.
6.Rinse interior thoroughly.
NOTES
➩For more difficult cleaning applications one of the following can be used: alcohol, baking soda, vinegar, or a solution of ammonia in water.
➩Leave the cover off when the unit is not in use.
➩For more detailed instructions refer to the Nafem Stainless Steel Equipment Care and Cleaning manual
| Steel Pads |
➩ | Unit should never be cleaned |
| with a high pressure spray |
| hose. |
| High Pressure |
| Spray Hose |
➩ | Do not leave water sitting in unit |
| when not in use. |
Stagnant
Water
