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CLEANING
Disconnect the electrical power to the machine and follow lockout / tagout
procedures.
Allow the oven to cool before cleaning.
Heat Circulation Tube
The heat circulation tube, located in the back of the oven cavity, should never be blocked. The heat
circulation tube should be kept clean at all times for proper operation of the oven. Clean with standard
oven cleaner at least once a week. Be sure to thoroughly clean all cleansing solution off before using
the oven again. It is also recommended that the oven be run at 400°F (204°C) for 20 minutes before
using to burn off any cleaning solution that was not thoroughly rinsed from the heat circulation tube.
Daily
Exterior stainless steel front panels and aluminized sides and top oven panels should be cleaned with
®
a damp cloth. Stubborn soil may be removed with detergent. (DO NOT USE DAWN
.) Rinse thoroughly
and wipe dry with a soft, clean cloth.
Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry with
a soft, clean cloth.
Nickel-plated racks and rack supports are dishwasher-safe and may be removed for cleaning.
For exterior front panel burned-on foods and grease which resist simple soap and water cleaning, an
abrasive cleanser (scouring powder) mixed into a paste may be used. Apply with stainless steel wool
or sponge, always rubbing with the grain. This treatment is equally effective for heat tint (slightly
darkened areas caused by oxidation). Again, remember to rub in the direction of the metal grain lines.
Rinse with clear water and dry with a soft cloth.
Do not use scouring powder on the aluminized sides and top.
Do not use scouring powder on the glass window; it will scratch and fog the glass.
After processing some foods at low temperatures, odors may linger in the oven. These odors may be
cleared by setting the temperature to 500°F (260°C) and allowing the oven to run unloaded for 30 to
45 minutes.
GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES
There are three basic things that can break down the surface layer of stainless steel and allow
corrosion to develop: 1) Abrasion; 2) Deposits and water and 3) Chlorides.
Avoid abrasion from rubbing with steel pads, wire brushes or scrapers that can leave iron deposits on
stainless steel; instead, use plastic scouring pads or soft cloths. For stubborn stains, use products
such as Cameo, Talc or Zud First Impression. Always rub parallel to the polish lines or with the grain.
Hard water can leave deposits that promote rust on stainless steel. Treated water from softeners or
certain filters can eliminate these mineral deposits. Deposits from food must be properly removed by
cleaning. Use mild detergent and nonchloride cleaners. Rinse thoroughly. Wipe dry. If using chloride
-containing cleaners or sanitizers, rinse repeatedly to avoid stainless steel corrosion. Where
appropriate, apply a polish recommended for stainless steel for extra protection and lustre.
– 16 –
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