Alto-Shaam AS-250 - Manual (Page 13)

#812 • INSTALLATION / OPERATION / SERVICE MANUAL • 11
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. Disconnect unit from power source, and let cool.
2. Remove all detachable items such as wire
shelves, side racks, and drip
pans. Clean these items
separately.
3. Wipe the interior metal
surfaces of the oven with a
paper towel to remove loose
food debris.
4. Clean the interior metal surfaces of the cabinet
with a damp clean cloth or sponge and any good
commercial detergent.
NOTE: Avoid the use of abrasive cleaning
compounds, chloride based cleaners, or
cleaners containing quaternary salts. Never
use hydrochloric acid (muriatic acid) on
stainless steel.
5. Spray heavily soiled areas with a water soluble
degreaser and let stand for 10 minutes, then
remove soil with a plastic scouring pad.
6. Wipe control panel, door vents, door handles,
and door gaskets thoroughly since these areas
harbor food debris.
7. Rinse surfaces by wiping with sponge and clean
warm water.
8. Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Leave doors open
until interior is completely dry. Replace side
racks and shelves.
9. Wipe door gaskets and control panel dry with a
clean, soft cloth.
10. 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.
11. 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.
12. Clean any glass with a window cleaner.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for equipment.
CLEAN THE DOOR VENTS
Door vents need to be inspected and cleaned
as required.
DO NOT USE OVEN IF CONTROLS ARE NOT
PROPERLY FUNCTIONING
Refer to the Trouble Shooting Guide located in this
manual or call an authorized service technician.
CHECK OVERALL CONDITION OF OVEN ONCE
A MONTH
Check the oven once a month for physical damage
and loose screws. Correct any problems before they
begin to interfere with the operation of the oven.
C A R E A N D C L E A N I N G
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND.
DO NOT USE WATER JET TO CLEAN.
SEVERE DAMAGE OR ELECTRICAL
HAZARD COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED.