III. CLEANING AND MAINTENANCE
This appliance must be serviced by an Authorized Service Technician only. Disconnect the power
supply before cleaning or servicing the oven
.
Regular and thorough cleaning will help to keep the ovens operating properly. If service is required, contact
an Authorized Service Agency, your dealer or the factory to obtain a qualified technician for the required
maintenance/service.
1A. OVEN EXTERIOR:
(a) Deposits of baked-on splatter and grease, or discoloration may be removed with the stainless steel
cleaner sample supplied or by using any commercial cleaner recommended for stainless steel.
Bakers Pride offers a stainless steel cleaner expressly for this purpose. RINSE WELL
(b) A thin coat of light oil will add to the appearance of the oven.
NOTE: Apply stainless steel cleanser only when the oven is cold. Always rub with the grains
and apply very light pressure.
1B. PAINTED SURFACES
:
(a) Washing with mild soap and water solution is adequate to keep the painted surfaces clean.
(b) Apply a thin coat of oil to protect and enhance the finish
2. CONTROL PANEL:
Every six months (more frequently if the oven is used heavily) the bottom door spring mechanism
and all moving parts must be inspected for wear.
Do not apply grease to spring lever shoulder bolt, spring roller or the door rod and the door
pin. They have a self-lubricating insert that will be damaged if lubricated.
3. FLUE VENT:
Ventilation system must be inspected every six months and maintained clean and free of obstructions.
4. OVEN INTERIOR:
Clean the oven interior only when the oven is cold. Use only the detergent solutions and cleaners that
meet the national and / or local codes.
(a) BAKING CHAMBER:
Clean the ceiling and the walls of the baking chamber with a mild soap and water solution.
Do not
use oven cleaners, caustic solutions or mechanical means as they will damage the interior
aluminized surface.
(b) BAKING DECKS:
The baking decks are heavy and fragile. They should be handled carefully.
The baking decks should be cleaned by using a long-handled scraper and stiff wire brush. At the end
of each day, turn the thermostat up to its maximum setting and let the oven sit at that temperature for
at least ½ hour. This will burn off the food spilled onto the baking decks during day's production and
turn it into ash. This ash can be brushed off the next day before turning the oven on. The baking
decks should be scraped and brushed during the day also to help keep them clean. To remove
excessive crumbs or carbon, the baking decks and the oven cavity may vacuumed when the oven is
cold.
Do not use water or other liquids on the baking decks as that may cause them to crack.
After long use, heavily soiled baking decks may be cleaned by turning over after scraping down and
brushing off. This will burn off the heavily soiled side of the baking decks. This procedure may be
repeated as needed.
(c) BURNER COMPARTMENT:
Vacuum out any carbon, crumbs or residue in the burner compartment and all around the doors. The
holes and louvers on the outer surfaces of the oven must be kept free of obstructions to allow free
movement of air into the controls and for proper combustion. The burner ports and crossover holes
should be kept free of carbon and other deposits.
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