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6.1.3 Cleaning effectiveness evaluation
It is important to consider the condition of the rotisserie after cleaning
is finished. The following images illustrate three states of cleanliness
and their related interpretation.
The image in Figure 6-3: Dirty Cavity shows an oven cavity that has
NOT been cleaned sufficiently to cook in. This may be due to the
cleaning procedures not being followed on a consistent basis.
It will be necessary to clean the rotisserie by using regular oven
cleaner (in a spray bottle) and a scrub pad or scraper to remove the
build-up of carbon.
If the rotisserie cavity looks like what is shown in Figure 6-4: Mostly
Clean Cavity, remove the residual flakes with a scrub pad PRIOR to
cooking.
The image shown in Figure 6-5: Clean Cavity shows a rotisserie
cavity that is sufficiently clean and in which cooking may be
performed.
6.2 Weekly Inspection
Thoroughly inspect the venting components supplied with the rotisserie for signs of damage (dents, perforations, etc).
Replace with certified Hardt components if required. Ensure that the electrical cord, water and gas lines are free from
damage and kinks.
Figure 6-3: Dirty Cavity
Figure 6-4: Mostly Clean Cavity
Figure 6-5: Clean Cavity
Residual
Flakes
