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IN THE EVENT OF FAILURE OF THE WOKSPOUT, WATER FLOW CAN BE CONTROLLED MANUALLY
BY USING THE SPINDLE LOCATED ON FRONT PANEL (WHERE FITTED). WHERE NO SPINDLE
FITTED, WATER SHOULD BE SWITCHED OFF FROM THE ISOLATION VALVE (WHICH IS
RECOMMENDED TO BE FITTED WHEN ISTALLED) AND CONTACT AUTHORISED/ LICENSED
Maintenance and Care
To ensure longevity and continued performance efficiency of you appliance, a good cleaning and
maintenance program is paramount. In general the use of steel wool abrasive cloths/cleaners/powders
should not be used to clean this appliance.
Daily Checks & Service
Look for any foreign materials in burner area, leaks, damaged knobs and any other signs that the
stock pot table is not ready and safe for operation. Inspect burner area and ensure pilots are in
position near the burner, and that the pilot flame when ignited is blue in color and approximately 20-
40mm in length. If fitted with thermocouple ensure pilot flame is in contact with it. Call the
manufacturer if you see any problems. Always ensure that area surrounding pilot and thermocouple
is clear of any fats, oils or foodstuffs.
Clean the exterior surfaces of the stock pot with a clean, damp cloth soaked with mild detergent to
remove any food stuffs, oils, dust and any other materials.
Ensure the primary water drain (located in gutter) is cleared of any food stuffs during operation of
the appliance and on completion of use of the appliance.
The spillage trays located under the main body of the appliance should be removed (by pulling out)
and any carbonised foodstuffs and oils should be removed using a clean, damp cloth soaked in a
mild detergent.
Fortnightly checks & Service
Clean Stock Pot Table Burners
TO BE CARRIED OUT IN THE MORNING OR WHEN THE APPLIANCE HAS NOT BEEN IN USE
FOR A PERIOD OF ONE (1) HOUR – ALWAYS USE CAUTION AS BURNER AREA MAY BE HOT.
Yearly Checks & Service
The appliance should be inspected and adjusted periodically by a qualified service person as
part of any kitchen maintenance program.
B&S recommends that this appliance is inspected at least annually by a authorised service
technician as follows:
o
Inspect the table inside-out for excessive build-up of any fats, oils and foodstuffs.
o
Inspect that the burners and other components (i.e. pilots, thermocouples, etc.) are in good
condition and functioning properly.
o
Inspect all gas connections for leaks and ensure all connections are tightened properly.
o
Ensure burner manifold pressure is in accordance with that specified on the data plate of the
appliance.
o
Inspect all gas connections for leaks and ensure all connections are tightened properly.
In case of difficulties, contact B&S Commecial Kitchens Pty Ltd or their authorised service agent.
IMPORTANT WARNING!
SERVICE PERSONNEL.
10
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