22
READ ALL INSTRUCTIONS CAREFULLY. IMP
ROPER USE OR
MAINTENANCE OF THIS OVEN MAY RESULT IN A BUILDING FIRE
OR PERSONAL INJURY.
When exhaust air is drawn through the flue, grease
-
laden vapors may be
present. These grease
-
laden vapors condense in the relatively co
ol oven flue
or exhaust hood duct and residue accumulates on the flue lining or ducting.
When ignited this grease residue makes an extremely hot fire. The exhaust
hood ducting should be inspected at least once a month or until a schedule
of cleaning has be
en determined by a qualified technician.
The oven, exhaust hood and grease filters (if Type 1 hood is used) should
be cleaned on a daily basis. The grease filters can be removed and
cleaned in a dishwasher or sink. Follow exhaust hood m
anufacturer’s
recommendations or NFPA
96
requirements for inspection, maintenance
and cleaning.
Seek out a qualified chimney sweep or exhaust duct service technician to
inspect and clean the flue system on a regular schedule starting
monthly
and adjust according to build up.
Stains can be burned off the oven floor at the end of the day by using the
Max setting for 30 - 45 minutes. This is similar to a conventional oven’s
self cleaning mode. Allow the oven floor to rise to over 750 F and brush off
any debris. Be careful to not over fire the oven.
Note: The scheduled maintenance cycle may change according to oven
usage, the products cooked and seasonal weather/HVAC changes.
OVEN MAINTE
NANCE
Commercial Oven Series
Installation, Operation & Maintenance
Forno Classico LLC
Phone:
(805) 895
-
2626
53
Aero Camino [email protected]
Goleta, CA 93117 USA
www.fornoclassico.com
