&
$!
&" !# !
The external surfaces, including the floor of the bag chamber and
the inside of the lid and door should be wiped clean at least once
each day and more often if required using a clean, soft and slightly
dampened cloth.
Cleaning the external surfaces should only be undertaken
after the machine has been turned off and has cooled down.
" #
Cleaning of the top and bottom cooking belts should be done each
day to ensure that the belts remain clean and hygienic.
Cleaning cooking belts should only be undertaken after the
machine has been turned off and has cooled down.
1 Rinse a clean, soft, cloth in warm water to remove any traces
of dirt and squeeze dry until the cloth only remains damp but
not wet.
2 Inspect the machine control panel to ensure that the machine
is turned off. The panel should be blank and not illuminated.
Locate the power source and remove the power lead from the
power socket.
3 Open the machine door and detect if any heat is being
radiated from the cooking belts. If heat can be detected, do
not attempt to clean the cooking belts. Wait until the machine
is completely cool.
4 If the cooking belts are cool take the damp clean, soft, cloth
in one hand and while holding it, place it at the area where
the pancake exit the machine, lightly touching the bottom
cooking belt, at the end of the machine where the small white
anti-rollers are located. With the other hand, turn the rear
bottom roller located at the other end of the machine in a
clockwise direction. The bottom cooking belt will move
forward in a clockwise direction rubbing against the cloth.
Continue turning the roller until the cooking belt completes
one full rotation.
5 Rinse the clean, soft, cloth in warm water to remove any
traces of dirt and squeeze dry until the cloth only remains
damp but not wet.
To Next Page
Loading...