Convection gas oven rev. 0___________________________________ MODD. EKF 1111G E UD – EKF 1064G E UD
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Semi-automatic cleaning (ovens fitted with automatic humidification/steam generator)
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spray specific degreaser for stainless steel on the internal walls of the cooking chamber,
on the side grilles, on the fan covers (do not spray onto the fans through the grille) and
on the internal door glass;
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let the product act for about 20 minutes with closed door;
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switch the oven on adjusting the temperature at 70-80°C;
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run a cycle with maximum steam (100%) for about 15 minutes;
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upon completing the cycle switch off the oven, let the cooking chamber cool and rinse it
with plenty of water (use the suitable shower head if available)
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dry by running a heating cycle adjusting the temperature at 150-160°C for about 10
minutes (repeat the cycle if necessary).
When cleaning is completed leave the oven door slightly open.
Automatic cleaning (set-up ovens)
If already installed, the “KWT” washing system allows the oven's cooking chamber
to be automatically cleaned.
The “KWT” washing system offers the following programs:
1. L1 – Short washing
2. L2 – Medium washing
3. L3 – Long washing
4. P – Pre-loading detergent and rinse aid from the peristaltic pumps
5. R – Rinse and dry the cooking chamber without using any chemicals.
The (optional) “KWT” kit is ready to be installed also at a later stage in oven models supporting
it.
Important
It is recommended to use the program “P” when first using the “KWT” washing system. In this
way the air inside peristaltic pumps and detergent and rinse aid tubes is removed, thus assuring
correct functionality of the system.
When cleaning is completed leave the oven door slightly open.
Warnings
Do not open the door during washing operations, as chemical substances used for cleaning and
hot fumes might escape. Danger of corrosion and burns!
When the cooking chamber temperature exceeds 100°C (time display reads “Hot”) washing
cannot be activated.
Before starting a cooking cycle ensure there are no detergent residues in the chamber that has
just been washed. Any residues must be removed with a moist cloth suitably protecting your
hands, eyes and mouth, and the cooking chamber must be thoroughly rinsed.
11.3 Cleaning the door seal
For hygiene and good operations, it is good practice to clean the door seal at the end of each
day’s work. It should be carefully washed with warm soapy water, rinsed and dried with a soft
cloth. Any incrustations or food deposits must be carefully removed, without using sharp metal
tools which could irreparably damage the seal.
11.4 Cleaning the door
The glass on the door inside the cooking chamber can be cleaned with the same degreaser as
used for cleaning the chamber or a normal glass cleaning product can be used (non toxic).
Normal glass cleaning products can also be used to clean the glass on the outside of the door,
or simply warm soapy water, rinse and then dry the glass well with a soft cloth.
If dull marks form between the two door glasses, these can be removed by opening the internal
glass. To do this, with open door, move the " grip " available on the right side of the top (
metal ) section that holds the internal glass, and pull up to release the glass from its " clips"
seats.
After clearing the dirt between the two glasses , close the internal glass pushing the outer glass
until it hooks back to its " clips" seats.
