Alto-Shaam 500-S Series Installation Operation & Maintenance page 16

1. Disconnect unit from power source, and let cool.
2. Remove all detachable items such as shelves, side
racks, and drip pan. Clean these items separately
with a good grease solvent or commercial
detergent. Rinse well and dry.
3. Clean interior metal surfaces of the unit with a
damp, clean cloth and any good commercial
detergent or grease solvent at the recommended
strength. Spray heavily
soiled areas with a water
soluble degreaser and let
stand for 10 minutes,
then remove soil with a
plastic scouring pad.
Rinse by wiping with a
sponge and clean warm
water to remove all
residue. Remove excess
water with sponge and
wipe dry with a clean
cloth or air dry. Replace
side racks and shelves.
NOTE: Avoid the use of abrasive cleaning,
compounds, chloride based cleaners,
or cleaners containing quaternary salts.
Never use hydrochloric acid (muriatic acid)
on stainless steel.
C A R E A N D C L E A N I N G
The cleanliness and appearance of this unit will contribute
considerably to operating efficiency and savory, appetizing food.
Good equipment kept clean works better and lasts longer.
THOROUGHLY CLEAN THE UNIT DAILY
#823 • IN STA LLATION / OPERATION / SERV ICE MA N UA L • 15.
4. Clean control panel, door vents, door handles, and
door gaskets thoroughly since these areas harbor
food debris. Rinse by wiping with sponge and
clean warm water. Wipe dry with a clean cloth.
5. 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.
6. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
unit 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.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable
cleaning and sanitation requirements for foodservice
equipment.