OM-NFPC
9
Use a sponge, cloth or plastic brush to clean
the pan.
Scrapers or steel wool can harm the pan
surface.
Cleaning
1. Suggested Tools
a. Cleaner, such as Klenzade HC-10
b. Brushes in good condition
c. Cloth for cleaning controls
d. Chlorine sanitizer such as Klenzade
XY-12
e. Heavy Duty Cleaner, such as Klenzade
LC-30
2. Procedure
WARNING
BEFORE ANY CLEANING OPERATION,
TURN THERMOSTAT DIAL TO “OFF” TO
CUT ANY POWER TO THE HEATING
ELEMENTS. BEFORE CLEANING ANY PART
OTHER THAN THE INSIDE OF THE PAN,
DISCONNECT ELECTRICAL SUPPLY AT
CIRCUIT BREAKER OR FUSE BOX.
a. Clean all food-contact surfaces soon after
use. It is best to clean the pan before it
has completely cooled. If the unit is in
continuous use, completely clean and
sanitize both the inside and outside at
least once every 12 hours.
CAUTION
KEEP WATER AND SOLUTIONS OUT OF
CONTROLS AND ELECTRICAL EQUIPMENT.
DO NOT SPRAY OR HOSE THE CONTROL
BOX OR OTHER ELECTRICAL
CONNECTIONS. THEY ARE NOT WATER-
PROOF.
b. To remove any large amount of food left in
the pan, tilt the pan all the way up and
flush it with lukewarm water. Do not
damage the surface of the pan by scraping
it with a metal tool.
CAUTION
MOST CLEANERS ARE HARMFUL TO THE
SKIN, EYES, MUCOUS MEMBRANES, AND
CLOTHING. PRECAUTIONS SHOULD BE
TAKEN. WEAR RUBBER GLOVES,
GOGGLES OR FACE SHIELD AND
PROTECTIVE CLOTHING. READ THE
WARNINGS AND CAREFULLY FOLLOW THE
DIRECTIONS ON THE CLEANER LABEL.
c. Following the supplier’s directions, make
up a warm solution of the cleaner.
Carefully wash the inside and outside of
the pan body with the cleaning solution.
d. Use a cloth moistened with cleaning
solution to clean controls, the control
console, and electric conduit.
e. Rinse the pan very well with lukewarm
water, and drain it completely.
f. As part of the daily cleaning program,
clean all inside and outside surfaces that
may have been soiled. Remember to
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