3B-390978NU – 10/18
Page 7
EN
BONNET GRANDE CUISINE
Rue des Frères Lumière - Z.I Mitry Compans
77292 MITRY MORY Cedex
Cleaning
(coloured green)
Note: Refer to the “Recommendations” chapter when handling or using these chemicals, if in any doubt refer to the
products safety sheet
Changing the detergent containers
Use the « Priming Cleaner» functions when changing the chemical container if the
supply tube is empty.
For example when you start the unit for the first time.
17 MAINTENANCE OF THE OVEN
WARNING:
Regular and thorough cleaning will ensure prolonged service life
♦
UNDER NO CIRCUMSTANCES SHOULD CLEANING CHEMICALS BE USED ON SURFACES THAT ARE OVER 60°C.
The result will be serious discolouration and damage to the surfaces.
♦
Jet washers and hoses, high or low pressure should never be used for cleaning.
♦
The warranty will not cover resulting damage if the following guidance is ignored.
♦
The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
17.1
INFORMATION ABOUT STAINLESS STEELS
3 main factors contributing to corrosion should be watched for:
- The chemical environment in general:
* Different brines (Salt concentration, Sauerkraut…)
* Chlorides contained in particular in:
- cleaning products
- bleach.
- The temperature:
Any chemical environment is made considerably more aggressive to stainless
steel as the temperature rises.
- The duration:
The longer the contact time between stainless steel and the chemicals, the more
noticeable the consequences of corrosion will be.
The combination of these three factors may lead to the eventual destruction of parts of the equipment, even if they have been made in very
high quality stainless steel.
Note that when stainless steel becomes corroded, it is extremely rare that this is generated by the steel itself. Generally, cleaning
products, which are not appropriate or are improperly used, lack of maintenance or extreme conditions of use are often found to be the
cause of the damage.
WARNING!
The manufacturer will not be held responsible for cases of corrosion resulting from these conditions and the warranty will not apply.
17.2
MAINTENANCE OF EXTERNAL SURFACES
It is necessary to clean the metal surface carefully so as to eliminate all dust, metal particles and deposits of any kind which could damage the
protective layer mentioned above. For this purpose, it is sufficient to wash these surfaces with soapy water or any other neutral and non-abrasive
cleaning product. RINSE CAREFULLY and wipe the surfaces. Never scrub stainless steel with metal wool, but if necessary, only with a "Scotch Brite"
type pad or a similar product, by following the direction of polishing of the stainless steel surface.
17.3
CLEANING THE ELECTRONIC COMPARTMENT VENTILATION OPENINGS
Cooling the electronic compartment is ensured by means of the ventilation apertures at the right front of the equipment (6 and 10 level).
Once a week, check that the aeration grids are clean and not obstructed by dust by cleaning its surface with a dry cloth.
Ventilation
openings
