Alto-Shaam 1000-TH/III, Руководство по эксплуатации и уходу

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O & C M A N U A L # 8 3 1 1 • T H / I I I F A M I L Y
P G . 4
S E C T I O N 2 C A R E A N D C L E A N I N G S E C T I O N 2
Under normal operating conditions, this oven will provide you with long and trouble-free
service. There is no preventative maintenance required, however, the following guidelines will
maximize the potential life and trouble-free operation of this oven.
Clean the Oven Daily
The cleanliness and appearance of this equipment will contribute considerably to
operating efficiency and savory, appetizing food. Good equipment that is kept clean
works better and lasts longer.
1.
Turn power switch located at the back of the oven to the "
OFF
" position. Let unit cool.
2. Remove all detachable items such as wire shelves, side racks, and drip pan. Clean
these items separately.
3. Wipe the interior metal surfaces of the oven with a paper towel to remove loose
food debris.
4. Clean interior with a damp cloth or sponge and any good alkaline or alkaline
chlorinated based 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. Wipe 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 doors open until interior is completely dry. Replace side racks and shelves.
9. Wipe door gaskets and control panel dry with a clean, soft cloth.
10. 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.
11. 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 the cloth and wipe with the grain of the stainless steel.
12. Clean any glass with a window cleaner.
Always follow appropriate state or local health (hygiene) regulations regarding all
applicable cleaning and sanitation requirements for equipment.
Clean the Probes Daily
Remove all food soil from probes. Wipe entire probe and cable assembly with warm
detergent solution and a clean cloth. Remove detergent by wiping each probe and
cable with clean rinse water and a cloth. Wipe probes and probe brackets with
disposable alcohol pad or sanitizing solution recommended for food contact
surfaces. Allow probe and cable to air dry in probe holding bracket.
Check the Cooling Fan in the Oven Control Area
While the oven is warm, check that the cooling fan in the oven control area
is functioning. The fan is located at the back of the unit, toward the top.
Model 1200-TH/III has an additional ambient chamber fan located in the back,
centered between the top and bottom cavity. Both fans must be functioning
in order for the oven to work properly.
Check Overall Condition of the Oven Once a Month
Check for physical damage and loose screws. Correct any problems before
they begin to interfere with the operation of the oven.
MAKE CERTAIN
THE UNIT IS
DISCONNECTED
FROM THE
POWER
SOURCE BEFORE
CLEANING