Antunes, AJ Series 9100100 - Manual (Page 5)

DELUXE FOOD WARMER
4 P/N 1010678 Rev. F 09/04
DELUXE FOOD WARMER
5 P/N 1010678 Rev. F 09/04
• WARNING ELECTRICAL SHOCK HAZARD.
FAILURE TO FOLLOW THESE INSTRUCTIONS
COULD RESULT IN SERIOUS INJURY OR
DEATH.
- Electrical ground is required on this appli-
ance.
- Do not modify the power supply cord plug.
If it does not fit the outlet, have a proper
outlet installed by a qualified electrician.
- Do not use an extension cord with this
appliance.
- Check with a qualified electrician if you
are in doubt as to whether the appliance is
properly grounded.
• This equipment is to be installed to com-
ply with the basic plumbing code of the
Building Officials and Code Administrators,
Inc. (BOCA) and the Food Service Sanitation
Manual of the Food and Drug Administration
(FDA).
• On direct water hook-up units, water pressure
must not exceed 30 psi (2.1 kg/cm2 or 207
kPa). Higher water pressures will cause poor
performance, excessive condensation, and
flooding of the Steam Generator. To reduce
water pressure, install a water pressure
regulator and set water pressure between
20-30 psi (1.4 - 2.1 kg/cm2 or 138 - 207 kPa).
Contact your equipment supplier to purchase
a Water Pressure Regulator.
• Do not clean this appliance with a water jet.
• Do not use a sanitizing solution or abrasive
materials. The use of these may cause dam-
age to the stainless steel finish.
• To ensure proper steaming characteristics,
some calcium/mineral deposits must be pres-
ent on the generator surface. If, during clean-
ing, the surface does become free of calcium/
mineral deposits, add plain tap water to the
surface and allow it to boil off. This may have
to be repeated several times to ensure proper
steaming characteristics by creating a thin
layer of deposits on the surface.
• Chlorides or phosphates in cleansing agents
(such as bleach, sanitizers, degreasers, or
detergents) could cause permanent damage
to stainless steel equipment. The damage is
usually in the form of discoloration, dulling
of metal surface finish, pits, voids, holes or
cracks. THIS DAMAGE IS PERMANENT AND
NOT COVERED BY WARRANTY.
The following tips are recommended for main-
tenance of your stainless steel equipment,
- Always use a soft, damp cloth for cleaning,
rinse with clear water and wipe dry. When
required, always rub in direction of metal
polish lines.
- Routine cleaning should be done daily
using soap, ammonia detergent and water.
- Stains and spots should be sponged using
a vinegar solution as required.
- Finger marks and smears should be
rubbed off using soap and water.
- Hard water spots should be sponged using
a vinegar solution.
IMPORTANT SAFETY INFORMATION (continued)