Chromium-Components (If Present) - HOSSEVEN 4020 Instruction Manual

PRODUCTS MADE OF NATURAL STONE (IF PRESENT)
Natural stone has to be cleaned with very thin abrasive paper or with an abrasive sponge. DO NOT USEany cleanser or fluid.
VARNISHED PRODUCTS (IF PRESENT)
After some years of product use a change in the varnished details colour is totally normal. This is due to the considerable temperature
range the product is subject to whenever in use and to the varnish ageing of time passing by.
ATTENTION: before any possible application of the new varnish, do clean and remove all the traces from the surface which has to be
varnished.
ENAMELLED PRODUCTS (IF PRESENT)
For the cleaning of enamelled surfaces use soap water or not aggressive and not chemically abrasive detergents.
IMPORTANT : After the cleaning do not let soapy water or any cleanser dry but remove them immediately. DO NOT use sandpaper or
steel wool

CHROMIUM-COMPONENTS (IF PRESENT)

If the components become bluish due to overheating, this can be solved with a suitable product for cleaning. DO NOT use abrasives or
solvents.
CAST IRON COOKING PLATE AND RINGS
IMPORTANT: to avoid rust DO NOT forget pots or pans on the cold cooking plate. This would create rust rings, unpleasant to see
and difcult to remove.
The cast iron cooking plate and the cast iron rings needs to be periodically cleaned by using sandpaper (grain 150) without
touching the enamelled parts.
To carry out the cleaning operation remove the smoke outlet spigot and the smoke pipe. The smoke compartment can be cleaned from
the front side of the oven (see chap. CLEANING SMOKE COMPARTMENT COOKERS) or from the top. In this case remove the cast iron
rings and the cooking plate, as well the smoke outlet spigot and the smoke pipe. The cleaning can be carried out by using a brush and a
hoover.
ATTENTION: once the cleaning operations are terminated all the parts have to be re-assembled hermetically.
MAINTENANCE OF THE OVEN (WHERE EXISTING)
To avoid the possible forming of rust it is recommended:
- To let the steam getting out of the oven to reduce the formation of any condensation by opening the door briefly and carefully (1 or 2
times, or more often in case of cooking food very humid and with longer cooking times);
- Remove the food from the oven once cooked. Letting the food to chill in the oven at a temperature below 150 °C results in the forming
of condensation;
- After cooking, leave the oven door partially open to dry out any condensation;
CALCULATION OF THE THERMAL POWER
There is not an absolute rule for calculating the correct necessary power. This power is given according to the space to be heated, but it
depends also largely on the insulation. On an average, the calorifc value necessary for a properly insulated room is 30 kcal/h per m3 (for
an external temperature of 0°C).
Given that 1 kW corresponds to 860 kcal/h, it is possible to adopt a value of 35 W/m3.
Let's suppose one wishes to heat a room of 150 m3 (10 x 6 x 2.5 m) in an insulated apartment. In this case, it is necessary to have 150
m3 x 35
W/m3 = 5250 W or 5,25 kW. As main heating, a 8 kW device is therefore sufcient.
13