Alto-Shaam AR-7VH - Manual (Page 23)

EQUIPME NT CARE
Under normal circumstances, this oven should provide you with long and trouble free service.
There is no preventative maintenance required, however, the following Equipment Care Guide
will maximize the potential life and trouble free operation of this oven. The cleanliness and
appearance of this equipment will contribute considerably to operating efficiency and savory,
appetizing food. Good equipment that is kept clean works better and lasts longer.
CLEAN DAILY
1. Press the electrical power switch to the
" OFF " position.
2. Allow rotisserie surfaces to cool.
3. Disconnect the rotisserie from the electrical
power source.
4. Remove all detachable items such as spits and
grease deflection trays. Drain grease from the
drip pan and remove the drip pan from the oven
when draining is complete.
5. Remove rotisserie drive assembly from the
interior of the oven.
a. Supporting the central drive tube assembly,
slide the metal washer and the collar on
both sides of the drive tube toward the
center of the tube to disengage.
b. Remove the disk drive wheels by pulling
each directly toward the center of the oven
compartment.
6. Wash all detached items separately in a ware
washing area or sink. Do not use abrasive or
corrosive cleaners. Only hot, soapy water is
required for the optional Teflon
®
coated items.
7. Wipe the interior metal surfaces of the oven with
a paper towel to remove loose food debris.
8. Clean interior with a damp cloth or sponge and
any good commercial detergent at the
recommended strength.
9. Spray heavily soiled areas with a water soluble
degreaser and let stand for 10 minutes.
After 10 minutes, remove soil with a plastic
scouring pad.
10. Rinse surfaces thoroughly by wiping with sponge
and clean, warm water
11. Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Leave door open
until interior is completely dry. Always replace
all removable parts including drip pan and grease
deflection trays before operating.
12. Interior can be wiped with a sanitizing solution
after cleaning and rinsing. This solution must
be approved for use on stainless steel food
contact surfaces.
13. Wipe control panel and door handle(s) thoroughly
since these areas harbor food debris and bacteria.
Dry the control panel dry with a clean, soft cloth.
14. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a
clean cloth and wipe with the grain of the
stainless steel. For optional color coated exterior
surfaces, wipe with a damp cloth or sponge and
wipe dry with a clean cloth.
15. Clean glass doors with a standard, commercial
glass cleaner.
WASHER
COLLAR
DRIVE TUBE
ASSEMBLY
DISK DRIVE
C A U T I O N
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
C A U T I O N
Always follow appropriate state
or local health (hygiene) regulations
regarding all applicable cleaning
and sanitation requirements
for equipment.
A R - 7 E R o t i s s e r i e w i t h A R - 7 V H Ve n t l e s s H o o d O p e r a t i o n & C a r e M a n u a l • 2 2
C A R E A N D C L E A N I N G