Alto-Shaam COOKING & HOLDING OVEN AS-250 - Manual (Page 16)

pg
. 14 AS-250
inStAllAtion
/
operAtion
/
Service mAnuAl
EQUIPMENT 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. 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.
CLEAN THE PROBES DAILY
Remove all food soil from probes.
Wipe entire probe and cable
assembly with warm detergent
solution and a clean cloth.
Remove detergent by wiping each
probe and cable with clean rinse
water and a cloth. Wipe probes and probe brackets
with disposable alcohol pad or sanitizing solution
recommended for food contact surfaces. Allow probe
and cable to air dry in probe holding bracket.
CHECK THE COOLING FAN IN THE OVEN
CONTROL AREA
While the oven is warm, check that the cooling fan in
the oven control area is functioning. The fan is located
at the back of the unit, toward the top.
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
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.
D A N G E R
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
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.