Cleaning; Action In The Case Of Faults; Treatment Of Commercial Kitchen Appliances - Electrolux VARIO STEAM S33-E Operating & Installation Instructions Manual

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6. CLEANING

The appliance should be cooled down before cleaning.
The surfaces of the cooking compartment and all other
parts are made of stainless chromium nickel steel. They
must be washed with hot soapy water containing a normal,
fat-dissolving cleaning agent and then they must be
rubbed dry.
To clean the cooking compartment, the supporting rails
(12) must be removed and cleaned separately. The
silicone seal (18) on the door frame must be rubbed dry
and at the same time checked for damage.
After operation, the water bath must be emptied and
rinsed according to section 3.9, without being removed
from the appliance.
Descaling
According to how much the appliance is used and to the
water hardness, the water bath, heater register, level
electrodes and cooling water nozzles must be regularly
descaled. Under extreme conditions, this should be
carried out every 2 weeks. The following procedure is
appropriate:
- Press the main switch (1) to ON-position, the lamp
lights.
- Start emptying the water bath with the film key (8), i.e.
keep the key (8) depressed for at least 5 seconds. The
water bath will thus be rinsed with fresh water and
finally emptied.
- After about 15 minutes, set the main switch (1) to OFF-
position 0 (press button again), the lamp goes out.
- Remove the suspension frames (12).
- Remove the water bath (11).
- Fill the water bath (11) with 4 litres of descaling agent
and reinsert it in the cooking compartment.
- Allow the descaling agent to act in accordance with the
manufacturer's instructions.
- Remove the water bath (11) again and clean it
thoroughly.

7. ACTION IN THE CASE OF FAULTS

If a permanent fault occurs and prevents operation, the
appliance must be switched off by setting the main switch
(1) to OFF-position (press button again), the lamp goes

8. TREATMENT OF COMMERCIAL KITCHEN APPLIANCES

Commercial kitchen appliances are made of corrosion
resistant chrome nickel steels, material numbers 1.4301
and 1.4404.
The corrosion resistance of these steels is based on a
passive layer formed on the surface with access to
atmospheric oxygen.
reformation of the passivity occurs by treating surfaces
with running water containing oxygen. Aggressive media
with a reducing effect (oxygen consuming) such as
substances containing hydrochloric acid, chlorides and
seasoning concentrates,
seasoning or spice tablets, salt solutions, etc., depending
on concentration and temperature, can result in chemical
damage or the destruction of the passive layer. Damage
can also result from foreign rust (iron particles) due to the
formation of galvanic elements and lack of oxygen (no air
access or low oxygen water).
Operating and installation instructions
Accelerated formation
mustard, vinegar essence,
VARIO STEAM E
The drain filter in the base of the cooking compartment
must be cleaned either from outside or, if it is heavily
soiled, by unscrewing it.
The drain pipe with the cooking compartment must be
flushed periodically by using a hose and warm water.
Remove the filter to do this.
The use of steel brushes, steel wool, copper pan cleaners
and aggressive cleaning agents is not permitted.
Cleaning the appliance with a water jet or pressure
equipment can cause damage and should be avoided.
- Remove lime and dirt residues from the tips of both level
electrodes (16).
- Clean the lateral holes in the cooling water nozzle (17)
with a wire or needle (∅ 1mm).
- Thoroughly clean the cooking compartment (19).
- Reinsert the empty water bath (11) in the cooking
compartment.
- Reinstall the suspension frames (12).
The appliance is again ready for operation.
out. The Customer Service must be contacted to eliminate
the fault. The appliance must not be used until the fault
has been eliminated.
Therefore the following principles should be observed
when working with high grade steel equipment:
1. Surfaces of equipment of corrosion resistant steel are
always to be kept clean and exposed to the air. Remove
or covers from utensils when not in use to provide free air
access. Regularly remove limescale, grease, starch and
egg white deposits by cleaning. Corrosion can occur under
these layers due to the absence of air exposure.
Limescale can be removed with 10% acetic acid, 10%
phosphoric acid or with suitable limescale removers
available on the market.
2. Corrosion resistant steel objects must not be kept in
long-term contact with acids, spices and seasonings, salt,
etc. Also promoters of corrosion are acid vapours as
produced during floor cleaning. Contact surfaces are to be
rinsed off with fresh water. This applies after use,