1 2 • 2 0 M W / 2 0 • 2 0 M W O p e r a t i o n & C a r e M a n u a l • 1 1
The cleanliness and appearance of
this unit will contribute
considerably to operating
efficiency and savory,
appetizing food. Good
equipment that is kept clean
works better and lasts longer.
CLEAN THE UNIT THOROUGHLY AFTER
EACH USE
1.
Disconnect appliance from power source,
and let cool.
2.
Remove, cover or wrap, and store unused
products under refrigeration.
3.
Remove all detachable items such as plate carriers,
wire shelves, side racks, and any drip pans. Clean
these items separately.
4.
Clean interior with a damp cloth or sponge
and any good commercial detergent at the
recommended strength.
5.
Spray heavily soiled areas with a
water soluble degreaser and let
stand for 10 minutes, then remove
soil with a plastic scouring pad.
NOTE:
Avoid the use of abrasive
cleaning compounds,
chloride based cleaners,
or cleaners containing quaternary salts.
Never
use hydrochloric acid (muriatic acid)
on stainless steel.
6.
Clean control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris.
7.
Rinse surfaces by wiping with sponge and clean
warm water.
8.
Remove excess water with sponge and wipe dry with
a clean cloth or air dry. Leave door open until
interior is completely dry. Replace shelves.
9.
Interior can be wiped with a sanitizing solution after
cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
10.
To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a clean
cloth and wipe with the grain of the stainless steel.
11.
Clean glass with a window cleaner.
12.
Cart Cleaning ––
Remove cart to a wash area and use any mild
cleaning detergent and warm water. Handwipe all
framing, slides, drip pan, and base. Thoroughly clean
debris from the casters. A spray hose can be used for
cart cleaning. Rinse detergent solution off with warm
water. Wipe or spray with a sanitizing solution
designed for use on metal and vinyl food contact
surfaces. Allow cart to air dry.
Always follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and
sanitation requirements for foodservice equipment.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
C A R E A N D C L E A N I N G
