Care, Inspection, Maintenance And Repair; Care; Inspection, Maintenance And Repair - Frima VarioCooking Center MULTIFICIENCY Original Operating Instructions

Care, inspection, maintenance and repair

Care

In order to maintain the quality of the stainless steel, for hygienic reasons ant to prevent
interruptions to operation, the unit must be cleaned daily.
Warning!
If the unit is not cleaned, or is not sufficiently cleaned, fat deposits and/or food residues in
the pan may ignite – Danger of fire!
Warning!
Cleaning – Aggressive chemical agents – Danger of chemical burn! Wear the correct
protective clothing, gloves, goggles and a mask.
- Clean your unit before using it for the first time.
- Clean your accessories before using them for the first time.
- For longer breaks in operation (e.g. overnight), leave the pan valve open and do not close
the cover fully.
- Do not use sharp or pointed tools to clean the pan.
- Do not use high pressure cleaners for cleaning.
- Do not use hydrochloric acid sulphurous or other oxygen-consuming substances to
clean the unit and its accessories since this can damage the passive layer of the chrome
nickel steel and discolour the unit or accessories.
- If necessary, boil a little diluted vinegar in the pan to remove limescale or discolouration
("rainbow colours" after boiling). Then drain off the vinegary water and rinse thoroughly
with fresh water.
- Regularly unscrew, remove and clean the pan valve (see the "Cleaning" section).
- Follow any instructions on the packaging of the cleaning agent.
- Refer to the "Cleaning" section for the cleaning sequence.
- Only use abrasive cleaning aids on the inside of the pan. All other surfaces are sensitive
to scratches.
- Avoid salt deposits on stainless steel surfaces. When adding salt, dissolve it quickly by
stirring. Remove residues by thoroughly rinsing with fresh water.
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V-09 - 03/2017 - PM/Stme - English - © FRIMA