CLEANING
WARNING: DISCONNECT ELECTRICAL POWER BEFORE CLEANING.
Clean inside the kettle daily by wiping with a clean damp cloth. Clean the exterior daily with soap and detergent and water. Rinse thoroughly and wipe dry with a soft clean cloth.
Monthly — Clean around burner air mixers, louvered panels and pilots if grease or lint have accumulated.
SPECIAL CLEANING PROCEDURES
Cleaning Stainless Steel — To remove normal dirt, grease or product residue from stainless steel, use ordinary soap and water (or detergent); apply with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or any corrosive cleaner.
To remove grease and food spatter 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 gently as possible in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits which do not respond to this procedure can usually be removed by rubbing the surface with ScotchBrite scouring pads or stainless steel scouring pads. Do not use ordinary steel wool or steel scouring pads as any particles left on the surface will rust and further spoil the appearance of the finish. Never use a wire brush, metal scraper, file or other steel tools. Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of corrosive attack. Refinishing may then be required.
Removing Heat Tint — Darkened areas sometimes appear on stainless steel surfaces where the area has been subjected to excessive heat. Heat tint can normally be removed by the stainless steel cleaning procedure, however, tint which does not respond to this procedure calls for a vigorous scouring in the direction of the polish lines using ScotchBrite scouring pads or a stainless steel scouring pad in combination with a powdered cleanser. Heat tint action may be lessened by not applying or by reducing heat to equipment during slack periods.
All food contact surfaces must be thoroughly drained and flushed prior to cooking in the kettle.
Control Panel — The textured control panel should be cleaned with a damp cloth moistened in warm soapy water. Never use an abrasive cloth or steel wool. Never use cleaning solvents with a hydrocarbon base.
Vent System — At least twice a year the exhaust hood (venting system) should be examined and cleaned.
Tips for Efficient Operation — Turn kettle off when not in use. Limit preheat times. Use the lid whenever possible. Follow proper cleaning and maintainance procedures.
Operational Performance Check — To bring 12 gallons of water from 60°F to 212°F, starting the kettle from a cold start, should take about 28 to 32 minutes.
SERVICE
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