Turning Off The Equipment; Cleaning - ZANOLLI TEOREMA POLIS PW Manual For Installation, Use And Maintenance

5. USE
temperature required during cooking. In any case towards the end of
the cooking process the temperature will start to rise.
4. The oven has a production capacity expressed in Kg of product per
hour. If this maximum production is exceeded, the temperature in the
cooking chamber will decrease as much as 20-30°C. If this is the case it
will be necessary to remove the excess quantity of product and wait
until the temperature has been reestablished before the next baking
session.
5. By keeping the water vapor valve completely closed, the vapor escapes
under the oven door and the products (especially pizza) can get too
moist. Opening the valve completely causes the products to become
too dry and the oven becomes less efficient. Try cooking pizzas with the
valve a third open.

5.7. Turning off the equipment

At the end of each working day, press the "on/off" key. If the
programmed startup has not been activated the display shows "OFF"
without backlighting followed by the current day and time. If the
programmed startup has been activated, the display shows the
information for the programmed startup.
When the oven is idle for long periods of time (during a holiday for
example), it is recommended to put the oven in the inactive "OFF" state,
turn off at the mains switch on the switchgear.

5.8. Cleaning

At the end of each working day (if not more often) it is necessary
to carefully clean the oven and all the parts that have come in contact with
cooked products. This is to avoid food substances deteriorating and
polluting both the working area and products that are subsequently
cooked. To see how to carry out cleaning, see chapter 6.
32 TEOREMA POLIS PW