10
2. If the stain resists removal, additional exposure time with vinegar may be required, to a
maximum of one hour.
3. Thoroughly wash all of the vinegar away with fresh clear water. Dry the surface completely
and allow one hour before using the appliance to cook.
Following daily and period maintenance procedures will prolong the life for your equipment.
Climatic conditions - salt air - may require more thorough and frequent cleaning or the life of the
equipment could be adversely affected.
STAINLESS STEEL
To remove normal dirt, grease or product residue from stainless steel, use ordinary soap and
water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean
cloth. Never use vinegar or any other corrosive cleaner.
To remove grease and food splatters or condensed vapours 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. 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 burn deposits which do not respond to the above procedure can usually be removed by
rubbing the surface with
SCOTCH-BRITE™
scouring pads or
STAINLESS
scouring pads.
DO
NOT USE ORDINARY STEEL WOOL
as any particles left on the surface will rust and further
spoil the appearance of the finish.
NEVER USE A WIRE BRUSH, STEEL SCOURING PADS
(EXCEPT STAINLESS), 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.
TO REMOVE HEAT TINT:
Darkened areas sometimes appear on stainless steel surfaces
where the area has been subjected to excessive heat. These darkened areas are caused by
thickening of the protective surface of the stainless steel and is not harmful. Heat tint can
normally be removed by the foregoing, but tint which does not respond to this procedure calls for
a vigorous scouring in the direction of the polish lines using
SCOTCH-BRITE™
scouring pads or
a
STAINLESS
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 warm water and mild
soap. Never use an abrasive cloth or steel wool. Never use cleaning solvents with a
hydrocarbon base
