Maintenance; Southbend - Southbend 171-40A Owner's Manual

ALL ADJUSTING AND SERVICE SHOULD BE PERFORMED BY A PERSON KNOWLEDGEABLE IN
MAKING SUCH ADJUSTMENTS. IF IN DOUBT - CALL YOUR AUTHORIZED SERVICE AGENCY.
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.
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.

MAINTENANCE:

1. Keep exposed, cleanable areas of unit clean at all times.
Daily:
A. Remove, empty and clean grease drawees).
B. Thoroughly wash grease hopper below rack.
C. Thoroughly wash rack.
D. Clean warming oven.
Monthly:
A. Clean around oven burner air mixer and orifice if lint has accumulated.
B. Visually assure proper pilot operation.
C. Lubricate valves.
Vent System:
At least twice a year the unit venting system should be examined and cleaned.
STAINLESS STEEL:
1. To remove normal dirt, grease and 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.
Surfaces 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
vigorous scouring in t h e direction of the polish lines using SCOTCH-BRITE scouring pads, or a STAINLESS scouring
pad, in combination with a powdered cleanser. Heat tint action may be lessened by not applying, or by reducing, heat to
unit during slack periods.
INFRA-RED BROILERS
SECTION TWO — USER'S GUIDE
PAGE 6
MAINTENANCE
WARNING:
Litho in U.S.A.
8-88