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8
Maintenance
HYGIENE INSTRUCTIONS
General Hygiene Instructions
• Wash hands before and after contact with food.
• Cover open wounds with a waterproof bandage and glove.
• Avoid touching food with bare hands.
• Clean and disinfect all devices daily.
Handling Food
• Heat meat through to at least 70°C / 158°F.
• Store meat at below 5°C / 41°F or freeze (below -18°C / -0.4°F).
• Avoid contact between raw and cooked food.
CLEANING
Detergent
• Boiling water.
• Dish washing detergent.
• Fat solvents.
• Disinfectant.
WARNING: Electric Shock, Device Damage
Moisture damages the electric unit in the KS-CN-0100. This can result in injury from electric shock.
• Do not clean the KS-CN-0100 in the dishwasher.
CLEANING PROCEDURE
WARNING: Risk of Death
Due to unintended starting up of the KS-CN-0100.
• Disconnect the KS-CN-0100 from the power supply.
WARNING: Risk of Death
• The knife is sharp. Deep cuts can be caused.
1. Remove the knife carefully.
2. Remove heavy soiling on the knife, protector with cleaning aids, such as sponges and brushes.
3. Spray all surfaces with a fat solvent.
4. Spray on disinfectant and allow it to take effect for at least 5 minutes.
5. Rinse off KS-CN-0100, knife, protector and cleaning aids.
6. Dry off KS-CN-0100.
7. Insert the new knife, screw on the retention disc and fastening screw.
8. Attach the knife protector and lock screw.