C
LEANING
W
ENDY
’
S
G
AS
R
ANGE
P
AGE
22
O
WNER
’
S
M
ANUAL
1195747
C
L
E
A
N
IN
G
SEMI-ANNUAL CLEANING
At least twice a year have your Southbend Authorized Service Agency or another qualified service
technician clean and adjust the unit for maximum performance.
At least twice a year the oven’s venting system should be examined and cleaned.
CLEANING STAINLESS STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel that operates at LOW temperature,
use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with
a clean cloth.
To remove grease and food splatter, or condensed vapors, that have BAKED on the equipment, apply
cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on
the metal. Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the
finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits which do
not respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE
scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles
left on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH,
STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS.
Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also
increases the possibility of corrosive attack. Refinishing may then be required.
To remove heat tint –
Darkened areas sometimes appear on stainless steel surfaces where the area has
been subjected to excessive heat. These darkened areas are caused by thickening of the protective
surface of the stainless steel and are not harmful. Heat tint can normally be removed by the foregoing, but
tint which does not respond to this procedure calls for a vigorous scouring in the direction of the polish
lines, using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination with a powered
cleanser. Heat tint action may be lessened by not applying, or by reducing heat to equipment during slack
periods.
CARE
OF
GRIDDLE
A griddle should be carefully cared for in order to avoid possible damage. The griddle should have been
tempered as part of the “Check Operation and Break-in of Unit” procedure on page 15). Use a Norton
Alundum Griddle Brick to clean the griddle. Do not use any type of steel wool. Small particles may be left
on the surface and get into food products. Do not clean spatula by hitting the edge on the griddle plate.
Such action will only cut and pit the griddle plate, leaving it rough and hard to clean.
