Cleaning Instructions - Cleveland SET-10 Installation, Operation, Maintenance, Parts

CLEANING INSTRUCTIONS

CARE AND CLEANING
Cooking equipment must be cleaned
regularly to maintain its fast, efficient
cooking performance and to ensure its
continued safe, reliable operation. The
best time to clean is shortly after each
use (allow unit to cool to a safe
temperature).
WARNINGS
Do not use
detergents or
cleansers that are
chloride based or
contain quaternary
salt.
Chloride Cleaners
Do not use a metal
bristle brush or
scraper.
Wire Brush &
Scrapers
Steel wool should
never be used for
cleaning the stainless
steel.
Steel Pads
Unit should never be
cleaned with a high
pressure spray hose.
High Pressure
Spray Hose
Do not leave water
sitting in unit when
not in use.
Stagnant
Water
CLEANING INSTRUCTIONS
1. Turn unit off.
2. Prepare a warm water and mild detergent solution in the unit.
3. Remove food soil using a nylon brush.
4. Loosen food which is stuck by allowing it to soak at a low temperature
setting.
5. Drain unit.
6. Rinse interior thoroughly.
8. Using mild soapy water and a damp sponge, wash the exterior, rinse, and dry.
NOTES
➩ For more difficult cleaning applications one of the following can be used:
alcohol, baking soda, vinegar, or a solution of ammonia in water.
➩ Leave the cover off when the kettle is not in use.
➩ For more detailed instructions refer to Stainless Steel Equipment Care and
Cleaning (www.nafem.org/resources/stainlesssteelfinal.doc) on Nafem's
website (www.nafem.org).
DISPOSAL INSTRUCTIONS
This unit is recyclable. Do not dispose in landfill.
The unit may contain rust inhibitor and or antifreeze
within the jacket. Drain unit and dispose following
Federal, State and local regulations.
The majority of the unit is composed of stainless steel. Other alloys
and electrical components make up a small percentage of the total. Follow Federal,
state and local regulations for disposal.
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