MONTAGUE Legend series, Инструкция по эксплуатации, Страница: 8 / 15

8
CLEANING AND MAINTENANCE
EXTERIOR:
Most of the exterior is stainless steel and enamel, and any reputable cleaner will keep this in
good condition.
TOP GRIDS:
DAILY– Clean both sides regularly with a wire brush. Special attention should be given to the
grease troughs on either side of the grid ribs, since this is where the rendered fat from the
broiling operation runs off. If accumulation of carbon develops there, the fats will build up and
drop from the points of carbon instead of running all the way down to the end of the grid into
the grease trough.
WEEKLY– The grids should be removed at least once a week and be scrubbed and boiled
thoroughly. Done regularly, this is an easy job; but if neglected, strong methods must be used.
RADIANTS:
Stainless steel radiants require only occasional cleaning since most food particles don’t stick to
their surface. They should be inspected weekly, and if cleaning is required, hot soapy water is
best. Cast iron radiants are also self cleaning. If occasional cleaning is required, a wire brush
and soapy water is usually adequate. Dry them before returning to the broiler.
BURNERS:
Under normal use, burners should not require cleaning, but periodic inspection for heat
deterioration is recommended.
GREASE CONTAINERS:
Each unit contains at least one grease container to catch grease, (in the far left hand corner of
the broiler), and at least one large tray to catch drippings from the broiler. The large tray should
be removed every couple of days and washed thoroughly. The small grease container should
be removed to empty accumulated grease and avoid overflow. This should be done while
warm so that the grease is in a liquid state. The shield over the grease can protect it from the
intense infrared rays, avoiding a fire hazard. When these pans are out, it’s a good idea to wipe
out the interior of the unit with a warm soapy cloth to prevent grease and carbonization
buildup. The heat shields in UFLC models should be removed and cleaned daily in warm,
soapy water.
DEBRIS SCREEN:
A removable debris screen is located above the drip tray to catch large particles that fall
through the broiling grids. This should be removed and cleaned daily.
RADIANT REFELCTORS:
The radiant reflectors located beneath the burners in UFLC models should be removed weekly
and scrubbed and boiled to remove burned fat drippings.