#880 • INSTALLATION/OPERATION/SERVICE MANUAL • 10.
EQUIPMENT CARE
The cleanliness and appearance
of this equipment will
contribute considerably to
operating efficiency and
savory, appetizing food. Good
equipment that is kept clean works better and lasts
longer.
THOROUGHLY CLEAN THE
APPLIANCE DAILY
1.
Remove food from
merchandiser.
2.
Turn ON/OFF toggle
switch to the “OFF”
position. Disconnect unit
from power source. Let the
unit cool.
3.
Clean heat plate and metal surfaces of the unit
with a damp, clean cloth and any good
commercial detergent at the recommended
strength. Use a plastic scouring pad or oven
cleaner for difficult areas. Rinse surfaces by
wiping with sponge and clean warm water
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.
Surfaces can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
5.
Clean heat guards with a window cleaner.
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 cloth
and wipe with the grain of the stainless steel.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for
foodservice equipment.
C A R E A N D C L E A N I N G
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
