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6. Cleaning and maintenance
6.1 Cleaning intervals, daily or according to the duration of use of the appliance
CAUTION
Only use non-caustic, non-abrasive cleaner.
Only use non-abrasive cleaning cloths.
Only use cleaners which are permitted for the food area.
Always carry out cleaning work only after the oil and the appliance have cooled down to a temperature level
at which no scalding can occur.
Cleaning area
External surfaces and covers
Control panel
Fast coupling (option pump)
Frying tank
Frying basket
Frying basket holder
Frying oil tank cover
Internal surfaces and covers
Connecting cables
Oil receptacle container
Appliance surrounds
6.2 Frying oil exchange
Filtration
Exchange
6.3 Periodic checks
Oil catchment container
Frying oil quality
Frying tank
Drain pipe and fast coupling
Heating element
6.4 Maintenance
We recommend a regular maintenance service by an after sales service company, according to the intensity of use
of the equipment.
Occasional use
Middle use
Intensive use
7. After sales service
In the case of a breakdown, contact your local dealer or the nearest repair centre. However, firstly check:
- that the fuses have not gone
- that the electric plug is pushed right in
- that the appliance has been started correctly
- that the oil level is correct
Important
If you call the repair centre, give the type and number of your appliance. You will find these on the small plate on the
panel behind the door.
Cleaning work
Clean with damp cloth
Clean with damp cloth
Cleaning agent / hot water
Hot water
Dishwashing/ hot water
Dishwashing/ hot water
Dishwashing/ hot water
Clean with damp cloth
Clean with damp cloth
Dishwashing/ hot water
Clean with hard and soft brushes and damp cloths and follow
special instructions if necessary
Daily or according to the intensity of use
According to the saturation
Cleanliness, filling level
According to hygiene regulations
Cleanliness, settled frying residues
Cleanliness, function, sealing after installation
Surface
Less than 8 h per day
8 to 12 h per day
More than 12 h per day
A maintenance service per year
One to two maintenance service per year
One intermediate service as well as one basic service per
year
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