ChefLine CHFPG4 Manuel D'instructions page 98

For an optimal result it is better to always change the area occupied by the previous batch. This

solution enables the refractory stone to dry correctly, creating a homogenous temperature in the
entire area.
7.6 WORK PHASES
With the oven operating, the temperature parameters can be changed at any time; in addition, the pizza baking
operation can be verified by turning on the light in the chamber.
Once the oven has reached the set temperature (seen on the display), the pizza(s) can be placed in the oven
to be baked, proceeding as follows:

Open the oven door using the handles;

To turn on the light in the chamber, set the button (H) to "1";

Put the pizza(s) to be baked in the oven, using suitable instruments;

Reclose the door using the handles and check the baking through the inspection window;

When baking is complete, open the door using the handles and take out the pizza(s) using suitable
instruments.

When opening the door while the oven is on, it is important to stay at a correct distance, to avoid
the flash of heat that will exit the chamber.

Use suitable instruments to position and move the pizzas in the baking chamber, to avoid burns.

When opening the door to insert the pizza(s), do not leave it opened for a long time, to avoid
heat dispersion, which would cause the chamber temperature to drop.

Keep oil and fats from dripping onto the bottom, as they could burn at high temperatures.
7.7 SWITCH-OFF PHASE
To shut down the oven, turn the thermostat knob (D) to 0, then set the main switch (A) to 0.
8. MAINTENANCE AND CLEANING
8.1 SAFETY PRECAUTIONS
!
Before performing any maintenance operations take the following precautions:

Make sure that the oven is turn off and completely cooled down;

Make sure that the gas supply has been shut off (system shut-off cock closed)

Make sure that the oven is not electrically powered;

Make sure that the electrical power cannot be accidentally reactivated. Disconnect the plug from the socket;

Use individual devices in compliance with the directive 89/391/EEC;

Always use appropriate maintenance tools;

Once maintenance and repairs are finished, before restarting the oven, reinstall all of the protections and
reactivate all of the safety devices.
8.2 ROUTINE MAINTENANCE TO BE PERFORMED BY THE USER
As with any equipment also our ovens require simple, frequent and careful cleaning to ensure efficient, regular
functioning.
It is recommended to never use chemical products which are not specific for food preparation
areas, abrasives or corrosives for any reason. Do not use water jets, tools, rough or abrasive
!
instruments, such as steel wool, brillo sponges or any other item that could damage the
surface of the machine, and especially those that could compromise health safety.
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