32 INSTINCT User Manual rev 01 04/18
MAINTENANCE SAFETY—DISCLAIMER
n
DANGER
It is the responsibility of the equipment own-
er to perform a Personal Protective Equip-
ment Hazard Assessment to ensure adequate
protection during maintenance procedures.
n
Warning
A good maintenance of the appliance re-
quires regular cleaning, care and servicing.
The site-supervisor and the operator must
ensure all components relevant to safety are
in perfect working order at all times.
NOTE: Cleaning tools and supplies are not pro-
vided.
DANGEROUS ELECTRICAL VOLTAGE
n
DANGER
Do not open the appliance. Maintenance
and servicing work other than cleaning as
described in this manual must be done by an
authorized service personnel.
n
DANGER
If any part of the appliance is cracked or bro-
ken, turn off directly the appliance and Im-
mediately disconnect the appliance from
supply. Only if it is possible and safe, discon-
nect the equipment from main power supply.
Do not touch any parts inside the appliance.
Disconnect electric power at the main power
disconnect for all equipment being serviced.
Failure to disconnect the power at the main
power supply disconnect could result in seri-
ous injury or death. The knob DOES NOT dis-
connect incoming power.
Contact an authorized service agency for as-
sistance.
MAINTENANCE SAFETY—CLEANING
n
Warning
Never use a high-pressure water jet for clean-
ing or hose down or flood interior or exterior
of the equipment with water. Ensure that no
liquid can enter into the equipment.
n
Warning
Allow heated equipment / glass surface to
cool down before attempting to clean, ser-
vice or move.
n
Warning
When cleaning the exterior, care should be
taken to avoid front power switch and the
electrical cords. Keep water and cleaning
solutions away from these parts.
,
Caution
Do not use caustic cleaners on any part of
the equipment. Use mild, non abrasive soaps
or detergents, applied with a sponge or soft
cloth.
,
Caution
Ensure to remove all residues of cleaning
agents from the cooking surfaces. Use a clean
moist cloth to wipe off any such surfaces.
,
Caution
Using commercial cleaning fluids or chemi-
cals: Read the directions for use and precau-
tionary statements before use. Pay atten-
tion to the concentration of cleaner and the
length of time the cleaner remains on the
food-contact surfaces or equipment surfac-
es.
Section 4
Maintenance
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