Maintenance - Southbend 32-40C Owner's Manual

i) MAINTENANCE
WARNING:
ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A
QUALIFIED TECHNICIAN WHO IS EXPERIENCED IN, AND KNOWLEDGEABLE
WITH, THE OPERATION OF COMMERCIAL GAS COOKING EQUIPMENT.
HOWEVER, TO ASSURE YOUR CONFIDENCE, CONTACT YOUR AUTHORIZED
SERVICE AGENCY FOR RELIABLE SERVICE, DEPENDABLE ADVICE OR
OTHER ASSISTANCES, AND FOR GENUINE FACTORY PARTS.
Southbend equipment is sturdily constructed of the best quality materials and is designed to provide
durable service when treated with ordinary care. To expect the best performance, your equipment
must be maintained in good condition and cleaned daily. Naturally, the periods for this care and
cleaning depend on the amount and degree of usage.
MAINTENANCE:
1. Keep exposed, cleanable areas of unit clean at all times.
Daily:
A. Remove, empty and clean grease drawer.
B. Thoroughly wash grease hopper below rack.
C. Thoroughly wash rack.
D. Clean warming oven.
Monthly:
A. Clean around oven burner air mixer and orifices if lint has accumulated.
B. Visually assure proper pilot operation.
C. Clean around burner air intake screens on right and left sides of unit if lint and grease have
accumulated.
D. Lubricate valves.
Following daily and periodic maintenance procedures will enhance long-life for your equipment.
Climatic conditions - salt air - may require more thorough and frequent cleaning, or the life of the
equipment could be adversely affected.
Vent System:
At least twice a year the unit venting system should be examined and cleaned.
STAINLESS STEEL:
1. To remove normal dirt, grease, or product residue from stainless steel that operates at LOW
temperature, use ordinary soap and water (with or without detergent) applied with a sponge
or cloth. Dry thoroughly with a clean cloth.
2. To remove grease and food splatter or condensed vapors that have BAKED on the equipment,
apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the
polishing lines on the metal. Rubbing cleanser as gently as possible in the direction of the
polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR
MOTION. Soil and burnt deposits which do not respond to the above procedure can usually be
removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring
pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left on the surface will rust
and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL
SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Sur-
faces which are marred collect dirt more rapidly and become more difficult to clean. Marring
also increases the possibility of corrosive attack. Refinishing may then be required.
3. To Remove Heat Tint: Darkened areas sometimes appear on stainless steel surfaces where
the area has been subjected to excessive heat. These darkened areas are caused by thickening
of the protective surface of the stainless steel and are not harmful. Heat tint can normally be
removed by the foregoing, but tint which does not respond to this procedure calls for a vigorous
scouring in the direction of the polish lines using SCOTCH-BRITE scouring pads or a STAIN-
LESS scouring pad in combination with a powdered cleanser. Heat tint action may be lessened
by not applying, or by reducing, heat to equipment during slack periods.
RADIANT BROILER
SECTION TWO - USER'S GUIDE
PAGE 8
Litho in U.S.A.
4-92