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It is possible to develop or regenerate the passive layer by
treating it with running, oxygen-rich water.
Oxygen-starving abrasives such as hydrochloric acid, chlor-
ides and spice concentrates, mustard, vinegar essences,
spice cubes and cooking salt solutions can lead to chemical
damage or rupture of the passive layer, depending on the
concentration and temperature.
Extraneous rust (iron particles), the formation of galvanic
elements and lack of oxygen could cause more damage.
IMPORTANT
Keep stainless steel surfaces clean at all times and
make sure they are well ventilated.
Please follow these instructions:
• Remove grime, fat and other cooking residuals from steel
surfaces when cool using soapy water, with or without
detergent, and a cloth or sponge.
Dry the surfaces thoroughly after cleaning.
• In case of encrusted grime, fat or food residuals, go over
with a cloth or sponge, wipe in the direction of the satin
finish and rinse often.
Rubbing in a circular motion combined with the particles of
dirt on the cloth/sponge could spoil the steel's satin finish.
• Metal objects can spoil or damage the steel: damaged
surfaces become dirty more easily and are more subject to
corrosion.
• Restore the satin finish if necessary.
• Do not let stainless steel parts come into prolonged contact
with acids, spices, salts, etc. Even acid fumes which build
up from cleaning tiled surfaces can promote corrosion.
Rinse off work surfaces with fresh water. This applies
especially after cooking potatoes, pasta or rice in salted
water.
L.4
Daily cleaning
CAUTION
• Do not use a high-pressure cleaner to
clean the floor directly in front of, next to
and behind the appliance.
Control panel
• Clean the control panel with a soft cloth dampened with
water and, if necessary, with neutral detergent.
External surfaces
• Wash the external surfaces with warm, soapy water.
• Avoid using detergents containing abrasive substances,
steel wool, brushes or steel scrapers.
• Rinse with a damp cloth and dry carefully.
• Avoid using chlorine or ammonia-based products.
Tank
• Remove any residuals of food, grime, fat, other cooking
residuals and starch from the tank and baskets using boiled
water on a daily basis adding a degreasing cleaning agent if
necessary.
• Carefully dry the tank and baskets to avoid the stagnation of
liquids.
Food probe, if present
• Clean the food probe using lukewarm water and dish
detergent, avoiding tying the cable of the probe and rinsing
with water.
Lid and safety valve, only for pressure models
• Thoroughly clean the lid bottom side and the gasket with
lukewarm water and a micro-fiber cloth.
• Dismantle the safety valve and clean it, then fit the valve
back in place.
L.5
Drain tap
If the cooking appliance has a drain tap, this must be cleaned
and grease every day after the last use of the appliance,
depending on the frequency of use:
• dismantle the drain tap unit, refer to the paragraph K.7 Drain
tap;
• clean with a mild cleaning agent;
• dry and grease lightly with a special odourless, tasteless
grease:
We recommend:
– grease for taps and fittings (for taps with seal/O ring) =
code 0S2118.
– lubricant for taps with metal seals (for taps without seal/O
ring) = code 0S2277.
L.6
Descaling
WARNING
Refer to "Personal protection
equipment".
IMPORTANT
Remove limescale, fat, starch and protein layers
with regular cleaning to avoid corrosion.
• Use a solution of 10% vinegar, 10% phosphoric acid or a
suitable de-scaling solution available for purchase.
• Never use steel wool or other abrasive materials which can
scratch the surface of the stainless steel.
WARNING
Make sure no water comes into
contact
components.
L.7
Periods of non-use
If the appliance is not going to be used for some time, take the
following precautions:
• close the water supply tap(s), if present;
• disconnect the power supply or remove the plug from the
power socket, if present;
• carefully clean the internal parts of the appliance;
• clean the cabinet, going over all the stainless steel surfaces
vigorously with a rag moistened with paraffin oil to create a
protective film;
• for the electric heated models: switch on the appliance at
the minimum rate of heat for at least 45 minutes; this will
allow moisture/humidity accumulated into the heating
elements to evaporate without damaging the elements;
• never store the appliance where the temperature can drop
below 0℃ [32℉];
• periodically air the premises.
IMPORTANT
The warranty does not cover any damages caused
by ice formations in the appliance pipes.
L.8
Informations for maintenance
Preventive Maintenance reduces downtime and maximizes
machines efficiency.
Customer Care Service can provide advice on the best
maintenance plan to be purchased based on the intensity of
use and the age of the equipment.
During service, repair and maintenance work, distractions and
stress factors must be avoided.
As such, unauthorised persons must be kept away from the
appliance.
with
electrical
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