Gas burning pizza brickoven
R-001 100518
Page 29 of 33
9.
MAINTENANCE
During the operation and even after a long time after turning the oven off,
the cooking chamber will remain HOT. Consider this while planning any
maintenance inside the oven.
The operations described in the following paragraph should always be
carried out with the equipment turned off (equipment disconnector set to
OFF).
The user should regularly clean the equipment's external covering using a
soft cloth moistened with neutral and non-aggressive detergents, and then
wipe off with a dry cloth.
9.1
Daily maintenance
Remove any residue from the oven floor using a vacuum cleaner, a broom, a soft bristle
brush or similar tools. Conduct the operation when
the oven is turned off
and with no
flame inside the baking chamber. Any residue can be removed from the frontal door.
Do not use water or detergents to clean the oven's baking deck or any
internal part of the oven.
9.2
Periodic maintenance
Recommended time interval: once every 2 years
Manufacturer's Technician:
the qualified technician who has been designated
by the manufacturer to carry out complex operations in specific situations or, in
any case, on the basis of what has been agreed upon with the user. Depending
on each case, the personnel is requested to have mechanical and/or electrical
and/or electronic and/or IT skills.
Type of intervention: Cleaning and maintenance of the gas burner, combustion adjustment
and control.
First Level Operator:
the operator, with no specific skills, who is able to use
the equipment in normal working condition and for simple maintenance
interventions.
