OPERATOR MAINTENANCE
USE ONLY SUITABLE CHEMICALS AND OBSERVE ALL
MANUFACTURER SAFETY REQUIREMENTS FOR SAFE
HANDLING AND USE.
Note: The equipment must be kept clean to ensure safe and reliable
operation and performance.
Warning:
Empty the grease drawer as necessary and clean.
Excessive
deposits in the grease drawer may cause flare-ups.
Warning: Hot surfaces – use appropriate safe handling techniques and
protective clothing
.
The following procedures are recommended – the amount of cleaning will
depend on the equipment usage and the products being cooked.
After each use:
Ensure the cooking tray and grease draw are clean.
Excessive deposits in the grease drawer may cause flare-ups (Refer ‘Cleaning
Stainless Steel’ below).
Daily:
The cooking shelf and grease tray should be removed and cleaned with
hot water and detergent. Wipe and clean all exterior surfaces (Refer ‘Cleaning
Stainless Steel’ below).
Weekly:
Inspect all surfaces of the cooking chamber, including burners, and
clean as necessary. More frequent cleaning may be necessary based on
equipment usage.
Burners:
The burners may be removed and cleaned as necessary by undoing
the burner retaining screw, removing the piezzo ignition lead, releasing the
thermocouple from the ignition block (held by spring force), lifting up the burner
and pulling forward – after cleaning, ensure the burner is dry and replaced in
reverse order in the correct position.
Warning:
If your burners require cleaning and you are not confident in
performing this task, please call for service.
Salamander Manual
Page 15
Revision: 13 Sep 07
OPERATOR MANUAL S86 130907.doc
