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4.CLEANING AND MAINTENANCE
4.1 Recommendations for Cleaning and Maintenance
Activate all envisioned safety devices before carrying out any maintenance interventions, In particular,
deactivate the electrical power supply using the automatic isolating switch.
4.2 Routine Maintenance
Routine maintenance consists of daily cleaning of all the parts which can into contact with foodstuffs and
the periodic maintenance of the burners, nozzles and draining pipes.
Correct maintenance allows the user to maximize performance levels and operating life and constantly
maintain safety requirements.
Do not spray the appliance with direct jets of water or using high pressure appliances.
Do not use iron wool. brushes or scrapers to clean the stainless steel as ferrous particles could be
deposited which ,on oxidizing, could lead to rust.
To remove hardened residues, use wooden or plastic spatulas or abrasive rubber pads.
During long periods of inactivity , spread a protective layer on all stainless steel surfaces by wiping them
with a cloth soaked in Vaseline oil and airing the rooms periodically .
Do not use products which contain substances which are harmful and dangerous for personal health
(solvents. petrol etc)
At the end of the day it is advisable to clean:
the cooling compartment
the appliance
4.3 Extraordinary maintenance
Have the following operations carried out periodically by specialized staff:
Check the perfect sealing of the door gaskets and replace them if necessary.
Check that the electric connections have not loosened.
Check the efficiency of the heating element resistance.
Check functioning of the board and probes.
Check the efficiency of the electrical system.
Clean the evaporator.
Clean the condenser.
Cleaning the evaporator
Clean the evaporator periodically.
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