Alto-Shaam 300-TH-III Installation Operation & Maintenance page 32

Cleaning and Preventative Maintenance
WARNING
To prevent serious personal injury, death, or
property damage:
Do not steam clean, hose down or flood the
interior or exterior with water or liquid solution
of any kind. Do not use water jet to clean. Failure
to observe this precaution will void the warranty.
Daily cleaning
1. Disconnect unit from power source, and let cool.
2. Remove all detachable items such as wire shelves,
side racks, and drip pans. Clean these items
separately.
3. Wipe the interior metal surfaces of the oven with a
paper towel to remove loose food debris.
4. Clean the interior metal surfaces, door vents, and
front drip tray with a damp clean cloth or sponge and
any good commercial detergent.
NOTICE: Never use of abrasive cleaning compounds,
chloride based cleaners, or cleaners containing
quaternary salts. Never use hydrochloric acid
(muriatic acid) on stainless steel.
5. Spray heavily soiled areas with a water soluble
degreaser and let stand for 10 minutes, then remove
soil with a plastic scouring pad.
6. Wipe control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris.
7. Rinse surfaces by wiping with sponge and clean
warm water.
8. Remove excess water with sponge and wipe dry
with a clean cloth or air dry. Leave doors open until
interior is completely dry. Replace side racks and
shelves.
9. Wipe door gaskets and control panel dry with a
clean, soft cloth.
10. Interior can be wiped with a sanitizing solution after
cleaning and rinsing. This solution must be approved
for use on stainless steel food contact surfaces.
11. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
cabinet with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a clean
cloth and wipe with the grain of the stainless steel.
12. Clean any glass with a window cleaner.
Always follow appropriate state or local health (hygiene)
regulations regarding all applicable cleaning and
sanitation requirements for equipment.
32 MN-29758 • Rev 10 • 12/17 • TH-III and SK-III Series Cook, Hold, Smoke
WARNING
To prevent serious injury, death, or property
damage, always disconnect the appliance
from the power source before cleaning
or servicing.
Clean the probes daily
Remove all food soil from probes. Wipe entire probe and
cable assembly with warm detergent solution and a clean
cloth. Remove detergent by wiping each probe and cable
with clean rinse water and a cloth. Wipe probes, and
probe brackets with disposable alcohol pad or sanitizing
solution recommended for food contact surfaces. Allow
probe and cable to air dry in probe holding bracket.
Check the cooling fan in the oven control area
While the oven is warm, check that the cooling fan in the
oven control area is functioning. The fan is located at the
back of the unit, toward the top.
Check overall condition of oven once a month
Check the oven once a month for physical damage and
loose screws. Correct any problems before they begin to
interfere with the operation of the oven.
Do not use oven if controls are not properly
functioning.
Refer to the Trouble Shooting Guide located in this
manual or call an authorized service technician.
Clean the probe prongs daily
To ensure accurate internal product temperature readings
the prongs on the removable probe must be cleaned daily.
1. Remove all food debris from prongs at the end of
each production shift. Wipe the entire prong casing,
and between each prong with a clean cloth and warm
detergent solution.
2. Remove detergent by wiping with a cloth and clean
rinse water.
3. Allow prongs to air dry before replacing detachable
probe.