Cascade Gas-Fired Rotisserie
Installation and Operation Manual
PG
16
OF
28
M0049.08 MARCH 2018
An ongoing program of product improvement may
require us to change specifications without notice.
WOOD STONE CORPORATION
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
TOLL FREE
800.988.8103
TEL
360.650.1111
FAX
360.650.1166
woodstone-corp.com
DAILY OPERATION
END OF DAY
CLEANING THE ROTISSERIE CABINET (INTERIOR)
Pull out the Drain Stand Pipe and allow the water to flow down the drain� With a warm damp cloth, wipe up any grease remaining
in the cabinet� A squeegee can also be used to remove grease� Then use a clean dry cloth to dry and polish the surface� For
serious build-up, a commercial oven cleaner can be used—follow the directions supplied with the product�
DO NOT
attempt to clean the burners� Take care when cleaning near the burners to avoid contact with the spark igniter
assemblies to avoid accidental damage� Never spray water onto or around the burners, or into either of the side compartments on
the rotisserie�
CLEANING THE ROTISSERIE CABINET (EXTERIOR)
All exposed surfaces of the rotisserie should be wiped clean daily using an approved mild cleaning solution� Stubborn residues
may be removed using a non-metallic scouring pad� When scouring stainless steel, scrub with the grain to avoid scratching the
finish�
DO NOT
attempt to clean the burners� Take care when cleaning near the burners to avoid contact with the spark igniter
assemblies to avoid accidental damage� Never spray water onto or around the burners, or into either of the side compartments on
the rotisserie� Do not use excess liquid when cleaning the control panels�
CLEANING THE ACCESSORIES
All rotisserie attachments (spits, forks, basket pins) should be cleaned between uses using an approved mild detergent, hot water,
and an approved sanitizing solution� Alternatively, these items can be cleaned in a dishwasher�
EXHAUST HOOD
Refer to the exhaust hood manufacturer’s recommendations for inspection, maintenance and cleaning�
