Thermal•Aire II Convection Tray Cart | 14
CLEANING
!
CAUTION:
• All CLEANING work should be done by a qualified and trained
person.
• Persons in charge of cleaning should follow the SPRAY and
MANUAL cleaning phases.
• Wait for the heated sections to cool down sufficiently to avoid the
risks of burns
• To prevent burn hazards, wear gloves and safety glasses when
handling and cleaning.
• Advise the relevant technical department in the event of any
anomaly found during cleaning.
WATER:
• The temperature of washing water must be 104
°
F or below.
• The temperature of rinsing water must be between 140
°
F and
176
°
F
!
IMPORTANT:
Only use soft drinking water with a hardness of less
than 7
°
(70ppm or mg/L of CaCo
3
). Where necessary, use a water
softener to achieve this.
PRODUCTS:
• Cleaning products must be compatible with food hygiene, chlorine
free and, preferably, with a neutral pH (close to 7).
• Rinsing products must be non-ionic surfactants.
!
IMPORTANT:
Never exceed the dilution or contact time instructions
provided by product manufacturers
WASHING/RINSING:
• Use sponges, soft nylon brushes or high pressure jets (6 bars
max) to remove dirt during washing.
• Rinse thoroughly to remove all dirt and traces of detergent.
!
CAUTION:
Do not use abrasive pads, chlorine-based products,
solvents and any product likely to damage stainless steel and
plastic materials.
Do not tilt to pour out cleaning water.
• On an open door > warping of the door > bad water sealing.
• On the terminal connection centering roller.
!
CAUTION:
Do not use high-pressure water to clean the
Thermal•Aire II.
DRYING:
• Use scrapers and soft clean cloths. Remove all drops of rinsing
water to produce the best surface finish.
• Dry the equipment’s plug before switching it back on.
!
CAUTION:
Avoid using finishing products (wax, silicon, etc.) even if
they are suitable for use with food. They help dirt to stick and may
ultimately cause corrosion.
Compressed air may be used (6 bars max), but pay attention to:
• Hearing risks (wear ear defenders if necessary)
• Health risks (the upstream filtration system must make the air
suitable for use in food handling environments)
• Compressed Air System for cleanness.
DAILY CLEANING
INSIDE:
• Middle-wall, inner doors, side-racks supporting the trays.
• Dry.
EXTERIOR:
• Handles, gallery and top platform.
• Exterior stainless steel or ABS and bumpers.
• Dry.
!
CAUTION:
It is strictly forbidden to tilt the cart by pressing on a
door to empty washing water. This would damage the hinges and
result in poor door latching.
!
CAUTION:
To prevent burn hazards, wear gloves when handling
and cleaning.