Perlick BBRN, BBSN operation manual Cleaning Cabinet Interior/Exterior, Cleaning the Condenser

Models BBRN/BBSN Installation & Operation Manual

Keep food equipment clean. Use alkaline chlorinated or non-chloride cleaners at recommended strength. Clean frequently to avoid build-up of hard, stubborn stains. The single most likely cause of damage is chlorides in the water. Remember, adding heat to cleaners that contain chlorides dramatically increases their effect on stainless steel.

Rinse, rinse, rinse! If chlorinated cleaners are used, immediately rinse and wipe equipment and supplies dry. The sooner you wipe standing water, especially when it contains cleaning agents, the better. After wiping equipment down, allow it to air dry. Oxygen helps maintain the stainless steel passive film.

Cleaning Cabinet Interior/Exterior

CAUTION NEVER use hydrochloric acid (muriatic acid) on stainless steel. Do not use abrasive cleansers

or cloths on any interior or exterior surfaces or removable parts.

Glass panels may be cleaned using any standard glass cleaner available on the market.

To clean interior and exterior non-metallic surfaces and removable parts, wash with a mild solution of soap and lukewarm water with a little baking soda. Rinse and dry thoroughly. Avoid getting water on lights, controller and fan motors.

Cleaning the Condenser

The condenser (located behind front grille cover) should be cleaned every three (3) months. Use a soft bristle brush and vacuum to remove the dust and lint.

CAUTION Av o i d d a m a g i n g o r crushing the condenser fins or tubing. Failure to follow this procedure

may damage the compressor and void the warranty.

Printed in USA 10 0213