American Range AAF-25W Скачать руководство пользователя страница 10

Страница: 10 / 20

OWNER’S MANUAL

SERVICE

Q U A L I T Y P R O F E S S I O N A L C O O K I N G E Q U I P M E N T

CLEANING STAINLESS STEEL SURFACES (CONTINUED)

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 that 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 that are marred will

collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of corrosive attack. Refinishing may then be required.

Darkened areas, called “heat tint,” 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 above cleaning techniques, but tint which

does not respond to that 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.

All units are adjusted at the factory. In case of problems in operation at initial installation, check type of gas and manifold pressure and compare with information listed on

the serial plate.
A mill voltage circuit diagram is located inside the front door of the fryer.

CHECKING AND ADJUSTING MAIN BURNERS

The main burners should burn with a steady blue flame, and the inner cone of the flame from each port should be about 3/4” long.
The flame from each main burner should enter each heat tube without touching the front of the fry pot or the sides, top, or bottom of each tube.

FOR AUTHORIZED SERVICE TECHNICIAN ONLY

WARNING

NOTICE

Adjustments and service work may be performed only by a qualified technician who is experienced in, and knowledgeable

with, the operation of commercial gas cooking equipment. However, to assure your confidence, contact your American

Service Representative for reliable service, dependable advice or other assistance, and for genuine factory parts..

Warranty will be void and the manufacturer is relieved of all liability if: (A) Service work is performed by other than a qualified

technician OR (B) Other than approved American Range replacement parts are installed.

Yellow Tips

(Too little air or too much gas)

Blowing or Lifting Flames

(Too much air)