Perlick BBRN Series, Installation & Operation Manual, Page: 10 / 24

Models BBRN/BBSN Installation & Operation Manual
Printed in USA 10 0213
Keep food equipment clean. Use alkaline
chlorinated or non-chloride cleaners at
recommended strength. Clean frequently to avoid
build-up of hard, stubborn stains. The single most
likely cause of damage is chlorides in the water.
Remember, adding heat to cleaners that contain
chlorides dramatically increases their effect on
stainless steel.
Rinse, rinse, rinse! If chlorinated cleaners are
used, immediately rinse and wipe equipment and
supplies dry. The sooner you wipe standing water,
especially when it contains cleaning agents, the
better. After wiping equipment down, allow it to
air dry. Oxygen helps maintain the stainless steel
passive film.
Cleaning Cabinet Interior/Exterior
CAUTION
NEVER use hydrochloric
acid (muriatic acid) on
stainless steel. Do not use abrasive cleansers
or cloths on any interior or exterior surfaces
or removable parts.
Glass panels may be cleaned using any standard
glass cleaner available on the market.
To clean interior and exterior non-metallic surfaces
and removable parts, wash with a mild solution of
soap and lukewarm water with a little baking soda.
Rinse and dry thoroughly. Avoid getting water on
lights, controller and fan motors.
Cleaning the Condenser
The condenser (located behind front grille cover)
should be cleaned every three (3) months. Use
a soft bristle brush and vacuum to remove the
dust and lint.
CAUTION
Av o i d d a m a g i n g o r
crushing the condenser
fins or tubing. Failure to follow this procedure
may damage the compressor and void the
warranty.