14
OM-ST-4G/6G
Cleaning
AllOw ThE STEAmER TO COOl
COmPlETElY bEFORE ClEANINg. hOT
SURFACES CAN CAUSE SEvERE bURNS.
ImPORTANT
FAIlURE TO ClEAN ThE STEAmER AS
SPECIFIEd COUld dEgRAdE
ThE PERFORmANCE OF ThE STEAmER.
3.
Cooking Compartment deliming
When using a Water Treatment System use vinegar as a deliming agent. LoLo
Commercial Foodservice Equipment approved delimer may be used to remove
excessive scale build-up.
a.
Following all Cooking Compartment cleaning steps A through E on page
13, turn steamer on and allow water to enter steamer compartment.
b.
Pour 1 cup of white vinegar or delimer into steamer compartment and
shut door.
c.
Set timer to 30 minutes and allow steam cleaning to occur.
d.
After the 30 minute cleaning cycle is complete, turn OFF steamer and
allow it to cool completely.
e.
Open steamer door and wipe down the entire steamer cavity to remove
any loose scale particles. Carefully clean float probes if loose scale is
present. (See Diagram 14-1, at left)
f.
Replace pan supports and water grate. Steamer is now descaled and
ready to use.
Inside view of steamer cavity with no water
present.
NOTE
: High level float probe swings up.
HIGH WATER FLOAT
(SWINGS UP)
LOW WATER FLOAT
(SWINGS DOWN)
Diagram 14-1
