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6. CLEANING
At the end of each working day (or more frequently if possible) it is
necessary to carefully clean the cooking surface and all the parts of the
oven which come into contact with the food being cooked to avoid that
any food substances go off and contaminate either the working
environment or later products to be cooked.
Before cleaning is carried out, the oven should be turned off and at
room temperature with the oven disconnected from the mains electricity
supply by means of the mains switch on the switchgear.
6.1. Cleaning the exposed parts
The tempered glass parts are particularly sensitive to sudden
variations in temperature that can cause them to crack into tiny fragments.
Do not handle glass parts and do not bring them into contact with
water until they have cooled down to room temperature.
To clean the external surfaces made from either stainless steel or painted
sheet metal as well as the control panel, use a soft moistened sponge and
if needs be a weak non abrasive detergent.
It is not recommended to use abrasive tools (abrasive sponges or
similar) because over time they take the shine off the stainless steel parts
and high impact glass.
Do not direct jets of water onto the equipment for clearing as these
can penetrate through to and damage the electrical system with the
consequent risk of electrocution and the equipment starting up
unexpectedly.
6.2. Cleaning the parts made from ceramic refractory
material
To remove cooking residue from surfaces made from ceramic refractory
material, use a brush. If residue is stuck to these surfaces, prise them off
gently with a spatula.
TEOREMA POLIS PW
6. CLEANING
33
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