Cleaning, Troubleshooting, Treatment of commercial kitchen appliances – Electrolux GXYEOEOOOO User Manual

Page 15

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OPERATING INSTRUCTIONS

62.9696.01

Page 13

CLEANING

Before being cleaned, the appliance must be switched off and

allowed to cool.
Pan with a polished steel bottom
Do not use water for cleaning. This would cause the food to

stick to the pan, which in turn would necessitate a treatment as

described in chapter 10. Clean the pan by rubbing it with a dry

cloth or with absorptive paper.
Pan with a chrome nickel steel plated bottom
In general it suffices to clean the pan with hot water, a stan-

dard grease solvent, and a brush. Afterwards, rinse the pan

with hot water and rub it dry with a cloth or absorptive paper.
Cover, lid and panels
The cover, lid and panels are made of stainless chrome nickel

steel. Clean them with hot soapy water and a standard grease

solvent and rub them dry.

In general
Do not clean the appliance with steel brushes, steel wool, cop-

per cloths, abrasive products, etc., as these would destroy the

metal surfaces and thus facilitate corrosion.
The appliance must not be cleaned with high pressure clean-

ers or water jets, owing to the danger of malfunctions.

Lid regulation and safety valve
This valve must be cleaned after every cooking process.

Screw off the upper part T and remove the upper part with

the complete valve

Remove the ring with the lever U

TROUBLESHOOTING

Faults in the appliance are registered by the control electronics

and shown on the display (AT) dependent on the type of fault

by the letters A or E in combination with a double-digit number.

When the fault occurs, an intermittent acoustic signal sounds,

the power supply is interrupted and the lamp is switched off.

Press button (Q) again to acknowledge the error message

(acoustic signal).
Shut down the appliance if a continuous fault that prevents

operation arises (see section 5.5 Shutting down). Summon the

after sales service to remedy the fault. Until this is done, the

appliance must not be used and must be disconnected from

the mains supply.

10.

TREATMENT OF COMMERCIAL KITCHEN

APPLIANCES

Commercial kitchen appliances are executed in corrosion

resistant chrome nickel steels, material numbers 1.4301 and

1.4404.
The corrosion resistance of these steels is based on a passive

layer formed on the surface with access to atmospheric oxy-

gen. Accelerated formation or reformation of the passivity

occurs by treating surfaces with running water containing oxy-

gen. Aggressive media with a reducing effect (oxygen con-

suming) such as substances containing hydrochloric acid,

chlorides and seasoning concentrates, mustard, vinegar

essence, seasoning or spice tablets, salt solutions, etc.,

depending on concentration and temperature, can result in

chemical damage or the destruction of the passive layer. Dam-

age can also result from foreign rust (iron particles) due to the

formation of galvanic elements and lack of oxygen (no air

access or low oxygen water).

Therefore the following principles should be observed when

working with high grade steel equipment:
1. Surfaces of equipment of corrosion resistant steel are

always to be kept clean and exposed to the air. Remove cov-

ers from utensils when not in use to provide free air access.

Regularly remove lime scale, grease, starch and egg white

deposits by cleaning. Corrosion can occur under these layers

due to the absence of air exposure. Lime scale can be

removed with 10% acetic acid, 10% phosphoric acid or with

suitable lime scale removers available on the market.

2. Corrosion resistant steel objects must not be kept in long-

term contact with acids, spices and seasonings, salt, etc. Also

promoters of corrosion are acid vapors as produced during

floor cleaning. Contact surfaces are to be rinsed off with fresh

water. This applies after use, especially after cooking pota-

toes, noodles, rice etc. in salt water. Dried-on cooking water

residues form high concentration salt solutions which can

cause point corrosion. So, immediately after use, rinse cooking

utensils in fresh water or keep filled with cold water to cool

them. It is not advisable to use one utensil exclusively for cook-

ing e.g. potatoes in salt water. For stainless steel it is beneficial

to use utensils for different produce, e.g. for soups containing

fat or acid-containing vegetables (such as sauerkraut, for

example).

3. Stainless steel surfaces should, where possible, be pro-

tected from mechanical damage, especially from other metals.

Corrosion can occur if stainless steel comes into contact with

iron (steel wool, chips from pipes, water containing iron). New

corrosion locations can be removed with a mild abrasive or

fine emery cloth. Heavier corrosion can be washed off with a

warm 2-5% solution of oxalic acid. Treatment with 10% nitric

acid is necessary if this proves ineffectual. Due to the associ-

ated hazards, this type of cleaning is only to be carried out by

suitably trained staff in compliance with the valid regulations.

Upper part with

valve

Ring and lever

Fig. 11 Lid

regulation and safety

valve- Cleaning

Failure of produce temperature sensor