Electrolux 9CHG583307 manual Cleaning, Troubleshooting, Treatment Of Commercial Kitchen Appliances

OPERATING INSTRUCTIONS

8.CLEANING

Before being cleaned, the appliance must be switched off and allowed to cool.

Pan with a polished steel bottom

Do not use water for cleaning. This would cause the food to stick to the pan, which in turn would necessitate a treatment as described in chapter 10. Clean the pan by rubbing it with a dry cloth or with absorptive paper.

Pan with a chrome nickel steel plated bottom

In general it suffices to clean the pan with hot water, a stan- dard grease solvent, and a brush. Afterwards, rinse the pan with hot water and rub it dry with a cloth or absorptive paper.

Cover, lid and panels

The cover, lid and panels are made of stainless chrome nickel steel. Clean them with hot soapy water and a standard grease solvent and rub them dry.

E7	Sensor J16 of bottom temperature is too	Summon service agent and report read-
	high	ing
E9	Failure of analogue/digital converter	Summon service agent and report read-
		ing
E10	Safety thermostat for dry cycle protec-	Summon service agent and report read-
	tion has responded	ing
E21	HACCP Master Personal Computer is	Discharge fault display and signal by
	not connected.	pressing button (Q).
E22	HACCP Interface COP485.1 is not con-	Discharge fault display and signal by
	nected.	pressing button (Q).
E23	HACCP configuration; EEPROM	Discharge fault display and signal by
	COP485.1 (memory chip) has found a	pressing button (Q) and repair fault.
	reading fault.
E24	HACCP configuration; EEPROM	Discharge fault display and signal by
	COP485.1 (memory chip) has found a	pressing button (Q) and repair fault.

spelling fault.

In general

Do not clean the appliance with steel brushes, steel wool, cop- per cloths, abrasive products, etc., as these would destroy the metal surfaces and thus facilitate corrosion.

The appliance must not be cleaned with high pressure clean- ers or water jets, owing to the danger of malfunctions.

Lid regulation and safety valve

This valve must be cleaned after every cooking process.

T Upper part with

valve T

U Ring and lever

U

Fig. 11 Lid regulation and safety valve- Cleaning

DScrew off the upper part T and remove the upper part with the complete valve

DRemove the ring with the lever U

9.TROUBLESHOOTING

Faults in the appliance are registered by the control electronics and shown on the display (AT) dependent on the type of fault by the letters A or E in combination with a double-digit number. When the fault occurs, an intermittent acoustic signal sounds, the power supply is interrupted and the lamp is switched off. Press button (Q) again to acknowledge the error message (acoustic signal).

Shut down the appliance if a continuous fault that prevents operation arises (see section 5.5 Shutting down). Summon the after sales service to remedy the fault. Until this is done, the appliance must not be used and must be disconnected from the mains supply.

E1	Failure of produce temperature sensor	Summon service agent and report read-
		ing
E2	Failure of bottom temperature sensor	Summon service agent and report read-
		ing
E4	Failure of steam condensation sensor	Summon service agent and report read-
		ing
E5	Failure of control circuit board tempera-	Summon service agent and report read-
	ture sensor	ing
E6	Sensor J15 of produce temperature is	Summon service agent and report read-
	too high	ing

10.TREATMENT OF COMMERCIAL KITCHEN APPLIANCES

Commercial kitchen appliances are executed in corrosion resistant chrome nickel steels, material numbers 1.4301 and 1.4404.

The corrosion resistance of these steels is based on a passive layer formed on the surface with access to atmospheric oxy- gen. Accelerated formation or reformation of the passivity occurs by treating surfaces with running water containing oxy- gen. Aggressive media with a reducing effect (oxygen con- suming) such as substances containing hydrochloric acid, chlorides and seasoning concentrates, mustard, vinegar essence, seasoning or spice tablets, salt solutions, etc., depending on concentration and temperature, can result in chemical damage or the destruction of the passive layer. Dam- age can also result from foreign rust (iron particles) due to the formation of galvanic elements and lack of oxygen (no air access or low oxygen water).

Therefore the following principles should be observed when working with high grade steel equipment:

1.Surfaces of equipment of corrosion resistant steel are always to be kept clean and exposed to the air. Remove cov- ers from utensils when not in use to provide free air access. Regularly remove lime scale, grease, starch and egg white deposits by cleaning. Corrosion can occur under these layers due to the absence of air exposure. Lime scale can be removed with 10% acetic acid, 10% phosphoric acid or with suitable lime scale removers available on the market.

2.Corrosion resistant steel objects must not be kept in long- term contact with acids, spices and seasonings, salt, etc. Also promoters of corrosion are acid vapors as produced during floor cleaning. Contact surfaces are to be rinsed off with fresh water. This applies after use, especially after cooking pota- toes, noodles, rice etc. in salt water. Dried-on cooking water residues form high concentration salt solutions which can cause point corrosion. So, immediately after use, rinse cooking utensils in fresh water or keep filled with cold water to cool them. It is not advisable to use one utensil exclusively for cook- ing e.g. potatoes in salt water. For stainless steel it is beneficial to use utensils for different produce, e.g. for soups containing fat or acid-containing vegetables (such as sauerkraut, for example).

3.Stainless steel surfaces should, where possible, be pro- tected from mechanical damage, especially from other metals. Corrosion can occur if stainless steel comes into contact with iron (steel wool, chips from pipes, water containing iron). New corrosion locations can be removed with a mild abrasive or fine emery cloth. Heavier corrosion can be washed off with a warm 2-5% solution of oxalic acid. Treatment with 10% nitric acid is necessary if this proves ineffectual. Due to the associ- ated hazards, this type of cleaning is only to be carried out by suitably trained staff in compliance with the valid regulations.

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