MAINTENANCE
Southbend equipment is sturdily constructed of the best quality materials and is designed to provide durable service when treated with ordinary care. To expect the best performance, your equipment must be maintained in good condition and cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage.
Following daily and periodic maintenance procedures will increase the life of your equipment. Cilmatic conditions - salt air - seasonings - water quality - may require more thorough and frequent cleaning or the life of the equipment could be adversely affected.
DAILY CLEANING
YOUR R2 MUST BE THOROUGHLY CLEANED EVERYDAY.
lRemove the pan supports and well cover. Wash separately in a sink with a mild detergent and warm water. Dry thor- oughly with a clean cloth. Scotch Brite scouring, pads may be used for
lWash interior surfaces, including the heating elements with a mild detergent and warm water. Rinse with clean water. Dry thoroughly with a clean cloth. if discoloration starts due to build up of seasonings or food products, remove by using
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Wash floats carefully, check that float stems are clean and floats move freely. Wrpe exterior surface with a clean damp cloth.
Return all cleaned parts to the unit, placing in their proper position.
LEAVE THE DOOR OPEN AT NIGHT AFTER CLEANING. This allows the unit to dry thoroughly after cleaning and also proiongs the life of the door gasket.
PERIODIC CLEANING - AS REQUIRED:
If a lime or mineral deposit starts to build up in the interior, this should be cleaned by using Southbend “descale? or other
To remove food build up or discoloration, apply cleanser to a damp cloth or sponge and rub cleanser on the material in the direction of the polishing lines on the metal. Never rub with a circular motion. Soil and discoloration which do not respond to the above procedure can usually be removed by rubbing the surface with
DO NOT GET WATER IN THE CONTROLS. Could result in expensive repairs or electrical shock.
DO NOT USE ordinary steel wool as any particles left on the surface will rust. NEVER USE a wire brush, steel or abrasive scouring pads, scraper, file or other steel tools. Surfaces which are marred collect dirt more rapidly and become more diffi- cult to clean. Marring also increases the possibility of corrosive attack.
DO NOT clean door gasket with a high chlorine solution or bleach.
NEVER USE A CORROSIVE CLEANER. USE ONLY CLEANERS APPROVED FOR STAINLESS STEEL.
STAINLESS STEEL: To remove normal dirt, grease, or product residue from stainless steel, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or any corrosive cleaner.
To remove grease and food splatter or condensed vapors that have baked on the equipment, apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing cleanser as gen- tly as possible in the direction of the polished iines will not mar the finish of the stainless steel. NEVER RUB WITH A CIR- CULAR MOTION. Soil and burnt deposits which do not respond to the above procedure can usually be removed by rub- bing the surface with
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