www.servware.com
800•768•5953
Do not use toxic or high chemical cleaning materials. See all instructions given by
the cleaning equipment manufacturer.
DANGER
Service, Installation & Care Manual
21
4.1 Cleaning
4.1.1 Cleaning the Outside of the Equipment
After using the equipment and the equipment is not working or hot, clean it to
remove food residue. Remove the waste drawer for debris removal and cleaning.
Read the steps below to clean your equipment properly:
• Use a non-abrasive sponge with mild detergent and water to clean the equipment.
• Never use sharp or abrasive materials (with corrosive elements in the formula) on
stainless steel components, but on range and charbroiler grills it is possible.
• Keep in mind that constant and correct cleaning is critical to the proper functioning of
the equipment.
• To perform cleaning, the equipment must be completely disconnected from the gas and
electric network (Convection model), thus avoiding any accident.
• NEVER attempt to move or slide the equipment when it is hot. ALWAYS let the unit cool
down and empty the waste drawer before attempting to relocate or move the unit.
• ALWAYS, after the end of the working day, clean the grills and burners and turn them
on to remove moisture. This practice is recommended between one working day and
another, thus avoiding its oxidation.
The equipment has external stainless steel coating and for its correct cleaning it is
necessary to follow the following guidelines:
• Set aside for the equipment to cool. Normal daily dirt can be removed with a mild
detergent or soap solution applied with a damp cloth. Wash and dry thoroughly.
• To remove deposited grease, apply a cleanser in the direction of the polished lines on
the metal. NEVER rub in a circular motion.
04. CLEANING AND MAINTENANCE
