Arneg SANTIAGO MF 105/210, Handbook

Page: 21 / 23

Santiago
English
05060120 00 11/05/2011 37
The cleaning operations must include:
1 -
WASH (roughing, removal of approximately 97% of the dirt)
2 - DISINFECTION (deterge the surfaces to eliminate pathogenic micro-organisms
that have remained after the wash).
3 - RINSE
4 - DRYING
Cleaning of the refrigerated cabinets is divided as follows:
21_1.Cleaning of the outer parts (Daily / Weekly)
X
Weekly clean all the outer parts of the cabinet by using neutral detergents for
domestic use compatible with the surfaces to be cleaned or lukewarm water and
soap, eliminating any detergent residue.
X
Rinse with clean water and dry with a soft rag.
21_2.Cleaning the internal parts (Monthly)
The purpose of cleaning the internal parts of the cabinet is to destroy the pathogenic
micro-organisms so as to ensure protection of the goods.
Before proceeding with the internal cleaning of a cabinet, you must:
X
Completely empty it out of any goods it contains;
X
Remove all the removable parts, such as display dishes, grid trays, etc.
X
Wash with lukewarm water (>40°C)
X
Disinfect with a detergent that contains an antibacterial;
X
Accurately dry with a soft cloth;
X
Carefully clean the bottom tank, the drip, and the grid that protects the water drain,
eliminating all foreign bodies that have fallen through the suction grid lifting, if
necessary, the sheet of the fans.
X
If there are ice formations, request the intervention of a Qualified Refrigeration
Technician.
21_3.Cleaning the honeycomb structure (Rif. 6)
X
The honeycomb must be cleaned every 6-8 months, depending on the conditions of
sale.
X
It can be cleaned with a vacuum cleaner or removed to be washed with water and
soap.
X
It must be thoroughly dried before it is reassembled.
X
The honeycomb must be reassembled at the same angle.
21_4.Cleaning the parts in stainless steel
Certain situations can cause the formation of rust on the surfaces in steel:
X
iron remains left on damp surfaces, limestone, chlorine or ammonia based
detergents not rinsed properly, food incrustations or residues, salt-saline solutions,
dry residues of evaporated liquids.
Recent stains and rust:
X
clean with shampoo or neutral detergents, using a sponge or a rag. When finished,
eliminate any detergent residue, rinsing abundantly and thoroughly drying the
surfaces.
Old stains and rust:
X
use chemical substances on the stianless steel that contain 25% of nitric acid or
similar substances.
Die-hard stains and rust:
X
sandpaper or polish with a stainless steel brush. After this operation, wash with
detergents and carefully dry. This intervention may however cause scratches to the