Groen BPM-15G, Руководство оператора

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14 OM-BPM/BPP-G
Cleaning
WARNING
KEEP WATER AND SOLUTIONS OUT OF
CONTROLS AND ELECTRICAL EQUIPMENT.
DO NOT USE A HIGH PRESSURE HOSE TO
CLEAN THE CONTROL CONSOLE,
ELECTRICAL CONNECTIONS, ETC.
1. Before any cleaning operation, shut off the burner by turning the main power
switch to “OFF”. If water or cleaning solution will be sprayed, unplug the unit
from the electric power source, or shut off the power at the circuit breaker or
fuse panel.
2. Clean all food-contact surfaces soon after use, before the pan has cooled com-
pletely. If the unit is in continuous use, thoroughly clean and sanitize both interior
and exterior at least once every 12 hours.
3. Scrape or rinse out large amounts of food residues, then wash the inside of the
pan body with a mixture of hot water and soap or an appropriate detergent, such
as Mikro-Quat from ECOLAB. Follow the detergent supplier’s recommendations
on strength of the solution to use. Rinse the pan thoroughly with hot water and
drain completely.
4. To remove materials stuck to the equipment, use a brush, sponge, cloth, plas-
tic or rubber scraper, or plastic wool along with the detergent or soap solution.
To minimize the effort required in washing, let the detergent solution sit in the
pan and soak into the residue, or heat the detergent solution briefly in the pan.
Do NOT use any abrasive materials or metal implement that might scratch the
surface, because scratches make the pan hard to clean and provide places for
bacteria to grow. Do NOT use steel wool, which may leave particles imbedded in
the pan surface and cause eventual corrosion and pitting.
5. As part of the daily cleaning program, clean all external and internal surfaces
that may have been soiled. Remember to check such parts as the underside of
the cover, control console, etc.
6. Controls and the control console may be cleaned with a damp cloth or sprayed
with a garden hose spray connected to city water supply. Do not use a pressure
sprayer directly on the unit or electrical parts.
7. The exterior surface of the unit may be polished with a recognized stainless steel
cleaner.
8. If the equipment needs to be sanitized, use a sanitizing solution equivalent to
one that supplies 100 parts per million available chlorine. Obtain advice on the
best sanitizing agent from your supplier of sanitizing products. Following the
supplier’s instructions, apply the sanitizing agent after the unit has been cleaned
and drained. Rinse off the sanitizer thoroughly.
9. If there is difficulty removing mineral deposits or a film left by hard water or food
residues, clean the pan thoroughly and then use a deliming agent, such as Groen
De-limer/De-scaler (PN 140513), in accordance with the manufacturer’s direc-
tions. Rinse and drain the unit before further use.
10. If especially difficult cleaning problems persist, contact your cleaning product
representative for assistance.
CAUTION
MOST CLEANERS ARE HARMFUL TO THE
SKIN, EYES, MUCOUS MEMBRANES AND
CLOTHING. PRECAUTIONS SHOULD BE
TAKEN TO WEAR RUBBER GLOVES,
GOGGLES OR FACE SHIELD AND
PROTECTIVE CLOTHING. CAREFULLY READ
THE WARNINGS AND FOLLOW THE
DIRECTIONS ON THE LABEL OF THE
CLEANER TO BE USED.
Use a brush, sponge, cloth, plastic or
rubber scraper, or plastic wool to clean.
Don’t use metal implements or steel wool.
WARNING
DO NOT SPRAY WATER DIRECTLY ON BURNERS
AND GAS COMBUSTION CHAMBERS.
NOTICE
NEVER LEAVE A CHLORINE SANITIZER IN
CONTACT WITH STAINLESS STEEL
SURFACES LONGER THAN 30 MINUTES.
LONGER CONTACT CAN CAUSE CORROSION.
Do not spray water directly on burners
and gas combustion chambers.