ITW Food Equipment Group VC4GD Mode D'installation Et Mode D'emploi page 19

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CLEANING
Disconnect the electrical power to the machine and follow lockout / tagout
procedures.
Allow the oven to cool before cleaning.
Snorkel
The snorkel (heat circulation tube), located in the back of oven cavity, should never be blocked. The
snorkel should be kept clean at all times for proper operation of the oven. Clean with standard oven
cleaner at least once a week. Be sure to thoroughly clean all cleansing solution off before using the
oven again. It is also recommended that the oven be run at 400°F (204°C) for 20 minutes before using
to burn off any cleaning solution that was not thoroughly rinsed from the snorkel.
Daily
Exterior stainless steel oven panels should be cleaned with a damp cloth. Stubborn soil may be
removed with detergent. (DO NOT USE DAWN .) Rinse thoroughly and wipe dry with a soft, clean
®
cloth.
Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry
with a soft, clean cloth.
Nickel-plated racks and rack supports are dishwasher-safe and may be removed for cleaning.
For exterior burned-on foods and grease which resist simple soap and water cleaning, an abrasive
cleanser (scouring powder) mixed into a paste may be used. Apply with stainless steel wool or sponge,
always rubbing with the "grain." This treatment is equally effective for "heat tint" (slightly darkened areas
caused by oxidation). Again, remember to rub in the direction of the polish lines. Rinse with clear water
and dry with a soft cloth.
Do not use scouring powder on the glass window; it will scratch and fog the glass.
After processing some foods at low temperatures, odors may linger in the oven. These odors may be
cleared by setting the thermostat to 500°F (260°C) and allowing the oven to run unloaded for 30 to 45
minutes.
GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES
There are three basic things that can break down the surface layer of stainless steel and allow
corrosion to develop: 1) Abrasion; 2) Deposits and water and 3) Chlorides.
Avoid abrasion from rubbing with steel pads, wire brushes or scrapers that can leave iron deposits on
stainless steel; instead, use plastic scouring pads or soft cloths. For stubborn stains, use products such
as Cameo, Talc or Zud First Impression. Always rub parallel to the polish lines or with the grain.
Hard water can leave deposits that promote rust on stainless steel. Treated water from softeners or
certain filters can eliminate these mineral deposits. Deposits from food must be properly removed
by cleaning. Use mild detergent and nonchloride cleaners. Rinse thoroughly. Wipe dry. If using
chloride-containing cleaners or sanitizers, rinse repeatedly to avoid stainless steel corrosion. Where
appropriate, apply a polish recommended for stainless steel (such as Benefit or Super Sheen) for
extra protection and lustre.
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