MONTAGUE Salamander SB36, Инструкция по эксплуатации, Страница: 12 / 30

CLEANING & MAINTENANCE
Montague equipment is sturdily constructed of the best materials and is designed to provide durable
service when treated with ordinary care. To expect the best performance, your equipment must be
maintained in good condition and cleaned daily.
Naturally, the periods for this care and cleaning depend on the amount and degree of usage.
Following daily and periodic maintenance procedures will enhance long life for your equipment.
Climatic conditions (such as salt air) may require more thorough and frequent cleaning or the life of
the equipment could be adversely affected.
Keep exposed, cleanable areas of unit clean at all times.
DAILY:

Remove, empty, and clean drippings collection drawer.

Clean drippings drain chute.
MONTHLY:

Clean around burner air mixers and orifices if lint has accumulated.

Visually assure proper pilot operation.
BROILERS:
To prevent excess smoking, the grids, rack drip pan, and other broiler components must be kept
clean of food remnants. Use a wire brush or similar scraping utensil.
DO NOT use steel wool or similar scrub pad that will leave small particles, which can get into food,
The cleaning procedure is as follows:

Move the broiling rack to the low position. Pull out the rolling broiler rack.

Lift out the broiler grid and clean it with a wire brush or non-toxic solvent.

Remove the rack pan and clean.

With rolling rack pulled-out to its “stop”, raise front handle so rack’s rollers will come through the
notches in the raising and lowering frame. Clean all parts where residue can collect.

clean all parts of the raising and lowering frame.

Clean entire hopper section of all caked grease and residue.

Lubricate bearings with cooking oil.

Reverse procedure to reassemble broiling rack mechanism.
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