HARDT
Responsive, Reliable Solutions
22 of 32
C
U
S
-0
1
3
-0
0
0
1
-0
9
6. Maintenance
Maintenance
ENSURE YOU ARE WEARING INSULATED GLOVES AND AN APRON AT ALL TIMES WHEN
WORKING WITH THE HOT ROTISSERIE.
Allow a period of time for the rotisserie to reach a safe-to-touch temperature, but ensure that
the oven is still warm to facilitate easier cleaning.
6.1
Daily Cleaning
6.1.1
Beginning of the Day
Ensure that the entire unit is clean by referring to the “Clean Effectiveness Evaluation” found in
section 6.1.5 on page 26. If it is not clean, follow the on-site cleaning laminates or refer to the “End of
the Day” cleaning instructions found in section 6.1.3 on page 22.
6.1.2
Cleaning Throughout the Day
It is recommended to clean the inner glass with a soft, damp cloth after every cooking cycle. This will
lead to optimal cleaning results without scratching the glass. Do not use scouring pads or abrasive
cleaners on glass.
If the grease collection reservoir is installed, monitor the liquid level throughout the day and
empty the unit as required.
6.1.3
Cleaning at the End of the Day
It is recommended to clean the rotisserie at the end of the business day; after all cooking has been
completed.
1. Push in the red On/Off switch and allow sufficient time for the rotisserie to cool until internal surfaces are
warm to the touch.
2. Open the door.
3. Remove any large pieces that are left on the bottom of the drip pan.
Do not push the debris into the drain.
4. Ensure that an empty grease collection reservoir or a bucket is positioned under each oven’s drain.
