Southbend P32N-TT - Manual (Page 20)

P LATINUM S ERIES R ANGE
PAGE 20 OF 47 OWNER’S MANUAL 1185836 REV 8 (9/14)
C
LEANING &
M
AINTENANCE
WARNING
Disconnect the power supply to the appliance before cleaning. Do not remove panels that require tools to remove.
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.
The daily cleaning procedure is as follows:
1. Shut off the main gas supply and allow the sectional range to cool.
2. Pull out, empty, and clean all drippings trays and grease drawers.
3. Remove and clean all oven racks and oven-bottom trays. Wipe clean the interior of the oven.
4. Visually check for any food and/or debris that may have fallen down into the burner areas.
5. Wipe clean all exterior surfaces.
6. Replace the cleaned and dried drippings trays, grease drawers, and oven components.
7. Check that nothing has been left on or near the sectional range that might block the entry of combustion air or
the escape of combustion exhaust.
D AILY C LEANING AND M AINTENANCE
M ONTHLY C LEANING AND M AINTENANCE
The following tasks should be performed monthly:
1. Clean around burners air mixers and orifices if depris has accumulated in these areas.
2. Check for proper pilot operation. Check that the pilot flames are blue (with little or no yellow in the flame tips), stable (not lifting off
the pilots), and not producing carbon. If adjustment is necessary, call for service.
3. Check for proper burner operation. The burner flames should be blue and stable. If adjustment is necessary, call for service.
the escape of combustion exhaust.
S EMIANNUAL C LEANING AND M AINTENANCE
At least twice a year the venting system should be examined and cleaned.
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 thoroughly 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. Rubbing cleanser, as gently as possible,
in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR
MOTION. Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing
the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL
C LEARNING
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.