BlueStar RNB606GV1 Handbuch

Seite von 32
 
 
15
START-UP, OPERATION & CLEAN-UP 
 
All units are wiped clean with various solvents or detergents at the factory to remove visible signs of dirt, 
oil, and grease remaining from the manufacturing process. The steel griddle plates are covered with a thin 
coat of oil prior to crating. Before cooking, it is important that the various parts of your unit be cleaned. 
SEE GRIDDLE & CHARBROILER SECTION FOR INFORMATION REGARDING SEASONING 
PROCEDURES. 
 
PLEASE DO NOT ALLOW THE OVEN DOOR TO SLAM SHUT!  IF DOOR IS 
SLAMMED, IT MAY CAUSE DAMAGE TO YOUR UNIT! 
 
Porcelain/Painted Surfaces 
 
 
Always allow the unit to cool sufficiently 
before cleaning. 
 
 
Porcelain/Painted surfaces may be cleaned 
using hot soapy water and a non-abrasive 
cloth. Household spray cleaners suitable for 
painted surfaces may also be used. Be sure to 
follow the manufacturer's instructions 
carefully. 
 
 
Never use steel wool, oven cleaners, or other 
harsh chemicals to clean the painted 
surfaces on your unit, as these methods will 
damage the finish. 
 
 
Stainless Steel 
 
 
All stainless steel body parts should be 
cleaned regularly with hot soapy water, or 
with a liquid cleaner designed for stainless 
steel when soapy water is not sufficient.  
 
 
Do not use steel wool, abrasive cleaners or 
powders.  This product is polished and using 
any of these types of cleaners will 
considerably scratch your finish. 
 
 
To remove stubborn, hardened, or encrusted 
residue, apply a cloth soaked in hot water and 
allow time for the residue to soften and 
loosen. Then use a wooden or nylon spatula or 
scraper to remove the material. 
 
 
Never use a metal knife, spatula, or any other 
metal tool to scrape stainless steel. 
 
 
Do not permit citrus or tomato juice to remain 
on a stainless steel surface. Wipe any spills 
immediately. Citric acid will permanently 
discolor stainless steel.