Page 52
Due to continuous product research and development,
the information contained herein is subject to change without notice.
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5.0 Cleaning and Maintenance
5.1 Cleaning
5.1.1 Cleaning and Maintenance Schedule
• Daily cleaning is required for the oven, to help maintain and prolong the efficiency of the oven
• The oven should be cleaned at the end of each work day
• DO NOT USE: Wire brushes, steel wool/sponges, scrapers or other abrasive materials
• Wait for the oven chamber to cool down before cleaning. Must be under 100°C
For good kitchen hygiene, the oven should be visually inspected by management at least once per week. The below ‘Cleaning and
Maintenance Schedule’ provide a cleaning guide for Extreme, Heavy and Light duty operation.
Additionally, a service technician is required to perform the Scheduled Maintenance Services (refer to page 63)
This schedule is a guide only.
Item
0 hours
1month
2500 hours
12 months
5000 hours
24 months
7500 hours
36 months
10000 hours
48 months
Initial Inspection
X
Scheduled maintenance service
X
Scheduled maintenance service
X
Scheduled maintenance service
X
Scheduled maintenance service
X
5.1.2 Materials Required
• Stainless Steel Cleaner
• Non Abrasive Cleaning pad
• Clean Sanitised Cloth
• Warm soapy water
• Appropriate PPE (Personal Protective Equipment)
Item
Daily
Weekly
1 Month
3 Months
6 Months
12 Months
5.1.6 Cleaning External Surfaces
X
5.1.7 Cleaning Internal Cavity
X
5.1.8 Cleaning Glass Door
X
5.1.9 Cleaning Internal Rack
X
5.1.10 Inspect Door Seal
X
5.1.11 Inspect Light Switch
X
5.1.12 Rinse Head
X
5.2 Automatic Cleaning
X
5.3 Boiler Descaling
X
5.5 Water Filtration
X
X
X
