7.
CLEANING
ASADOR 5G
– 10G – 15G – 20G – 30G – 40G
20
7. CLEANING
Cleaning should be carried out with the equipment turned off
and at room temperature having taken the precaution of
disconnecting the electricity supply.
Weekly maintenance can be carried out by the equipment’s operator
given that they observe the safety procedures set out in this manual.
Do not direct jets of water onto the equipment for clearing as these
can penetrate through to and damage the electrical system with the
consequent risk of electrocution and the equipment starting up
unexpectedly.
Use a vacuum cleaner to generally clean the rotisserie. This should be
carried out especially in the cooking bay, with the motors and on the
control panel.
To clean the stainless steel or aluminum coated sheet steel cooking
chamber and the coated or chromed parts use a soft moistened sponge
and if needs be a weak non abrasive detergent. Rinse and dry with a soft
clean cloth.
If there is a consistent amount of fat deposited on the surfaces remove it
first using a plastic spatula.
It is a good idea to first wash the various removable parts before food
residues on them dry and go hard (see Ch. 7.1).
Do not use abrasive tools (abrasive sponges, etc.) because these
will cause the stainless steel and glass parts to become opaque and will,
quite quickly, remove the protective layer of aluminum coated sheet steel,
at which point it will start to rust.
The tempered glass parts are particularly sensitive to sudden
variations in temperature that can cause them to crack into tiny fragments.
Do not handle glass parts and do not bring them into contact with
water until they have cooled down to room temperature.
Do not use detergents containing chlorine.
