MAINTENANCE
WARNING:
ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED
TECHNICIAN WHO IS EXPERIENCED IN AND KNOWLEDGEABLE WITH THE OPERATION
OF COMMERCIAL GAS COOKING EQUIPMENT. HOWEVER, TO ASSURE YOUR
CONFIDENCE, CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE,
DEPENDABLE ADVICE OR OTHER ASSISTANCES, AND FOR GENUINE FACTORY PARTS.
MAINTENANCE:
1. Keep exposed, cleanable areas of unit clean at all times.
Daily:
A. Remove rack and wash daily. Remove grease drawer and wash thoroughly.
B. Remove the entire side linings, to which the rack slides are fastened, by lifting up and inward. Wash
thoroughly. (Models without letter A only.)
C. Make sure objects are not set on top of broiler to block the escape of exhaust gases.
Monthly:
A. Lubricate valve as required.
B. Clean around oven burner air mixer and orifices if lint has accumulated.
STAINLESS STEEL:
1. To remove normal dirt, grease and product residue from stainless steel that operates at LOW temperature, use
ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a
dean cloth.
2. To remove grease and food splatter or condensed vapors that have BAKED on the equipment, apply cleanser
to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal.
Rubbing cleanser as gently as possible in the direction of the polished lines will not mar the finish of the
stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits which do not respond
to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads
or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left on the
surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL
SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces
which are marred collect dirt more rapidly and become more difficult to clean. Marring also increases the
possibility of corrosive attack. Refinishing may then be required.
3. To remove heat tint:
Darkened areas sometimes appear on stainless steel surfaces where the area has been
subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the
stainless steel and are not harmful. Heat tint can normally be removed by the foregoing, but tint which does
not respond to this procedure calls for vigorous scouring in the direction of the polish lines using SCOTCH-
BRITE scouring pads, or a STAINLESS scouring pad, in combination with a powdered cleanser. Heat tint
action may be lessened by not applying, or by reducing, heat to unit during slack periods.
BLACK BAKED ENAMEL:
1. Allow unit to cool somewhat after use and wash exterior with a hot, mild detergent or soap solution;
particularly clean off all grease deposits. Dry thoroughly with a dry cloth.
COMPACT INFRA-RED BROILERS
SECTION TWO — USER'S GUIDE
PAGE 3
