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MAINTENANCE
A WARNING
SHOCK HAZARD
De-energize all power to equipment before cleaning the equipment.
At least twice a year, have your Southbend Authorized Service Agency or another qualified service technician clean
and adjust the unit for maximum performance.
Consult the Southbend Authorized
Parts/Service
Distributor list for the Authorized Service Representative
in your
area. If this is not available, call the Service Department at Southbend,
i-800-348-2558
for their name and number.
A WARNING
Adjustments and service work may be performed only by a qualified technician who is experienced
in,
and knowledgeable
with, the operation of commercial gas cooking equipment.
However to assure
your confidence, contact your authorized Southbend service agency for reliable service, dependable
advice or other assistance, and for genuine factory parts.
Southbend equipment is sturdily constructed of the best quality materials and is designed to provide durable service
when treated with ordinary care. To expect the best performance,
your equipment must be kept in good condition and
cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage.
MAINTENANCE
- ALL UNITS - EXTERIOR AND TOP SECTIONS:
Keep exposed, cleanable areas of unit clean at all times.
DAILY:
A. Remove, empty, and clean grease drawers and dirt trays.
B. Clean griddle drain chutes.
MONTHLY:
A. Clean around burner air mixers and orifices if lint has accumulated.
B. Visually assure proper pilot operation.
Vent System:
At least twice a year, the unit venting system should be examined and cleaned.
Following daily and periodic maintenance
procedures
will enhance long life for your equipment.
Climatic conditions -
salt air - may require more thorough and frequent cleaning or the life of the equipment could be adversely affected.
STAINLESS
STEEL:
1. To remove normal dirt, grease, and product residue from stainless steel that operates at LOW temperature,
use
ordinary soap and water with or without detergent, applied with a sponge or cloth. Dry thoroughly with a clean
cloth.
2. To remove grease and food splatter or condensed vapors that have baked on to the equipment,
apply cleanser
to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal.
Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the finish of the stainless
steel. NEVER rub with a circular motion. Soil and burnt deposits which do not respond to the above procedure
can usually be removed by rubbing the surface with SCOTCH-BRITE
scouring pads or STAINLESS
scouring pads.
DO NOT USE ORDINARY
STEEL WOOL, as any particles left on the surface will rust and further spoil the
appearance
of the finish. NEVER use a wire brush, steel scouring pads (except stainless), scraper, file or other
steel tools. Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also
increases the possibility of corrosive attack.
Refinishing may then be required.
3. To remove heat tint: Darkened areas sometimes appear on stainless steel surfaces where the area has been
subjected to excessive
heat. These darkened areas are caused by thickening of the protective surface of the
stainless steel and are not harmful.
Heat tint can normally be removed by the foregoing, but tint which does not
respond to this procedure calls for vigorous scouring in the direction of the polish lines, using SCOTCH-BRITE
scouring pads or a STAINLESS
scouring pad in combination with a powered cleanser.
Heat tint action may be
lessened by not applying, or by reducing heat to equipment during slack periods.
BLACK BAKED ENAMEL:
Allow unit to cool somewhat after use and wash exterior with a hot, mild detergent or soap solution; particularly
clean off all grease deposits.
Dry thoroughly with a dry cloth.
PAGE 19
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