#838• IN STA L L ATION / OPERATION / SERVIC E MA N UA L •
11.
1.
Disconnect unit from power source, and let cool.
2.
Remove all detachable items such as shelves, side
racks, and drip pan. Clean these items separately
with a good grease solvent or commercial detergent.
Rinse well and dry.
3.
Clean interior metal surfaces of the unit with a
damp, clean cloth and any good commercial
detergent or grease solvent at the recommended
strength. Spray heavily
soiled areas with a
water soluble degreaser
and let stand for 10
minutes, then remove
soil with a plastic
scouring pad. Rinse by
wiping with a sponge
and clean warm water
to remove all residue.
Remove excess water
with sponge and wipe dry with a clean cloth or air
dry. Replace side racks and shelves.
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.
4.
Clean control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris. Rinse by wiping with sponge and
clean warm water. Wipe dry with a clean cloth.
5.
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.
6.
To help maintain the protective film coating on
polished stainless steel, clean the exterior of the unit
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.
7.
Clean any glass with window cleaner.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for foodservice
equipment.
The cleanliness and appearance of this unit will contribute
considerably to operating efficiency and savory, appetizing food.
Good equipment kept clean works better and lasts longer.
THOROUGHLY CLEAN THE UNIT DAILY
C A R E a n d C L E A N I N G
Summary of Contents for Halo Heat 1200-UP
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