Maintenance - Delfield EHEI36C Installation And Operation Manual

E-Chef™ Series Installation and Operation Manual

MAINTENANCE

The exterior can be cleaned using mild soap and warm water. If
this is not sufficient try ammonia and water or a non-abrasive
liquid cleaner. When cleaning the exterior, always rub with the
grain of the stainless steel to avoid marring the finish. Do not use
an abrasive cleaner because it will scratch the stainless steel. A
stainless steel cleaner or polish may be used to eliminate water
spotting and fingerprints and bring out the finish of the exterior.
The interior of the food wells should be cleaned daily with a
non-abrasive cleaner and non-abrasive pad. If necessary, a mild
abrasive may be used on the interior of the pans only. Hard water
stains and lime scaling may require a special cleaning product.
Never use steel wool.
Cleaning solutions need to be alkaline based or non-chloride
cleaners. Any cleaner containing chlorides will damage the
protective film of the stainless steel. Chlorides are also commonly
found in hard water, salts, and household and industrial cleaners. If
cleaners containing chlorides are used be sure to rinse repeatedly
and dry thoroughly upon completion. Routine cleaning of stainless
steel can be done with soap and water. Extreme stains or grease
should be cleaned with a non-abrasive cleaner and plastic scrub
pad. It is always good to rub with the grain of the steel. There
are also stainless steel cleaners available which can restore and
preserve the finish of the steels protective layer. Early signs of
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stainless steel breakdown can consist of small pits and cracks. If
this has begun, clean thoroughly and start to apply stainless steel
cleaners in attempt to restore the passivity of the steel.
Do not use a hose or pressure washer on these
units. The water will damage the electrical
components.
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