IMO83B1 – April 2011
12
8. CLEANING INSTRUCTIONS
CLEANING/MAINTENANCE OF TEPANYAKI
Frequently during the cooking, clean Teppanyaki plate with a high heat spatula
(this will prevent food build up and will make the final daily cleaning of the
Teppanyaki plate easier).
Use a mild cleaner, CAUSTIC cleaners ARE NOT TO BE USED, otherwise
warranty will be void.
Before daily cleaning of the griddle plate, cool the plate to no more than 60ᑻC.
Cooling can be accelerated using water applied with a brush or well wetted cloth
whilst wearing gloves. DO NOT pour quantities of water direct onto a hot griddle
place, as scalding and/or damage to the plate may result.
Clean down plate at the end of each working day. Thoroughly wash all traces of
cleaner off Teppanyaki plate with lukewarm soapy water, then rinse again and
again with fresh water and wipe thoroughly. Lightly coat plate with oil.
NOTE Ensure to empty out the grease can regularly while cleaning griddle
otherwise grease can will overflow.
Let griddle plate run on high for a few minutes to completely dry the water from
the plate.
Using a basting brush, after plate is completely dry and cool, cover the plate with
a thin layer of cooking oil to maintain the shinny appearance of the plate.
When cleaning the stainless steel surface under NO circumstances should wool
brushes or scraping implements of common steel be used on the stainless steel
because ferrous particles can deposit on the stainless steel surface causing by
their oxidation, rust spots.
Scotchbrite can also be used but it is necessary to always rub the surfaces in the
direction of the stainless steel finish.
If the appliance is to remain inoperative for a certain period, cover the
Teppanyaki plate with a thin layer of cooking oil, note that it is advantageous to
keep the room in which the appliance is installed.
Note
IF CAUSTIC SODA BASED OVEN CLEANERS ARE USED WARRANTY
IS VOID.
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