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Note:
All surfaces are easier to clean if spillage is removed before it becomes burnt on,
cleaned daily.
It should be noted that certain scouring pads including nylon types can easily mark stainless
steel. Care should be exercised during cleaning process. When rubbing stainless steel with
a cloth, always rub in grain direction.
3.1 CLEANING THE OPEN TOP BURNERS
3.1.1 At the end of each day or cooking period, turn off and cool down.
3.1.2 Remove pan supports (
Take care as they are heavy items. 10Kg),
burner heads
and drip sheds.
3.1.3 Thoroughly clean the brass burner ring and burner head with soap and water. Ensure
all the burner ports are clean and free from food. Stubborn debris lodged in ports can
be removed using a non-metallic implement such as a cocktail stick. The slots in the
base should be free of debris using a soft brush.
3.1.4 Dry the brass burner ring and burner head with absorbent paper and ensure that no
water has been left in the burner ports. Put a few drops of vegetable oil on to a piece
of absorbent paper and wipe over the burner head. Replace the burner head over the
two location pins then fit the brass ring ensuring the pin on the head locates in the slot
in the brass ring. Light the burners for a few minutes.
3.1.5 Thoroughly clean the pan supports & drip sheds with soap and water.
3.1.6 Dry the pan supports and ensure that no water has been left in any recesses.
BURNER EFFICIENCY WILL BE SIGNIFICANTLY REDUCED IF
RECOMMENDED CLEANING IS NOT CARRIED OUT DAILY
CLEANING MAY BE REQUIRED DURING SERVICE IF A
SPILLAGE HAS OCCURED.