Alto-Shaam 10-18W, Установка, эксплуатация и обслуживание

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# 8 9 1 / 3 • I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 14.
The cleanliness and
appearance of this unit will
contribute considerably to
operating efficiency and
savory, appetizing food. Good
equipment that is kept clean
works better and lasts longer.
CLEAN THE UNIT
THOROUGHLY
AFTER EACH USE
1.
Disconnect appliance from power source,
and let cool.
2. Remove, cover or wrap, and store unused
products under refrigeration.
3.
Remove all detachable items such as plate
carriers, wire shelves, side racks, and any drip
pans. Clean these items separately.
4.
Clean interior with a damp cloth or sponge
and any good commercial
detergent at the
recommended strength.
5. Spray heavily soiled areas
with a water soluble
degreaser and let stand
for 10 minutes, then
remove soil with a plastic
scouring pad.
NOTE: Avoid the use of abrasive cleaning
compounds, chloride based cleaners,
or cleaners containing quaternary salts.
Never use hydrochloric acid
(muriatic acid) on stainless steel.
6. Clean control panel, door vents, door handles,
and door gaskets thoroughly since these areas
harbor food debris.
7. Rinse surfaces by wiping with sponge and clean
warm water.
8.
Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Leave door open
until interior is completely dry. Replace
shelves.
9. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
10.
To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for
stainless steel surfaces. Spray the cleaning
agent on a clean cloth and wipe with the grain
of the stainless steel.
11. Clean glass with a window cleaner.
12. Cart Cleaning ––
Remove cart to a wash area and use any mild
cleaning detergent and warm water. Handwipe
all framing, slides, drip pan, and base.
Thoroughly clean debris from the casters.
A spray hose can be used for cart cleaning.
Rinse detergent solution off with warm water.
Wipe or spray with a sanitizing solution
designed for use on metal and vinyl food
contact surfaces. Allow cart to air dry.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for foodservice
equipment.
C A R E A N D C L E A N I N G
AT NO TIME SHOULD THE INTERIOR OR
EXTERIOR BE STEAM CLEANED, HOSED
DOWN, OR FLOODED WITH WATER OR
LIQUID SOLUTION OF ANY KIND. DO NOT
USE WATER JET TO CLEAN.
S E V E R E D A M A G E O R E L E C T R I C A L H A Z A R D
C O U L D R E S U LT.
WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.