Southbend P32D-171 - Manual (Page 26)

I NFRARED B ROILER
OWNER’S MANUAL 1199790 REV 0 (6/14) PAGE 26 OF 46
C
LEANING
Southbend appliances are sturdily constructed of the best materials and are designed to provide durable service when
treated with ordinary care. To expect the best performance, your equipment must be maintained in good condition and
cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage.
Following daily and periodic maintenance procedures will enhance long life for your equipment. Climatic conditions (such
as salt air) may require more thorough and frequent cleaning or the life of the equipment could be adversely affected.
Keep exposed, cleanable areas clean at all times.
WARNING
Disconnect the power supply to the appliance before cleaning. Do not remove panels that require tools to remove.
C LEANING
The daily cleaning procedure is as follows:
1. Remove, empty, and clean drippings collection drawer(s)
2. Clean drippings drain chute.
3. Throughly wash grease hopper below rack(s)
4. Throughly wash rack(s)
5. Remove and clean all oven racks and oven-bottom trays. Wipe clean the interior of the oven.
6. Wipe clean all exterior surfaces.
7. Replace the cleaned and dried drippings trays, grease drawers, and oven components.
D AILY C LEANING AND M AINTENANCE
The following tasks should be performed monthly:
1. Clean burner air intake filter on front of the unit.
2. Clean around burners, pilots, and orifices if debris has accumalated.
3. Visually assure proper pilot operation.
4. Inspect and lubricate valves and bearings as needed
WARNING
Adjustments and service work should be performed only by a qualified technician who is experienced in, and
knowledgeable with the operation of commercial gas cooking equipment. To assure confidence, contact your authorized
service agency for reliable service, advice and other assistance with your appliance. Insist upon genuine factory parts to
be used for any repair or service of your appliance.
V ENT S YSTEM :
At least twice a year the unit venting should be examined and cleaning.
S TAINLESS -S TEEL S URFACES
To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature, use
ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry with a clean cloth.
To remove BAKED-ON grease and food splatter, or condensed vapors; apply cleanser to a damp cloth or sponge and rub
cleanser on the metal in the direction of the polishing lines on the metal.