Southbend X560AA Manual Do Utilizador
500
S
ERIES
R
ESTAURANT
R
ANGES
C
LEANING
&
M
AINTENANCE
O
WNER
’
S
M
ANUAL
1188716
(02/07) P
AGE
11
OF
44
C
LEANING
&
M
AINTENANCE
WARNING
Shut off the range and allow time for it to cool before cleaning or performing maintenance.
Southbend appliances are sturdily constructed of the best materials and are 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.
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
(such as salt air) may require more thorough and frequent cleaning or the life of the equipment could be adversely
affected.
(such as salt air) may require more thorough and frequent cleaning or the life of the equipment could be adversely
affected.
Keep exposed, cleanable areas clean at all times.
D
AILY
C
LEANING
1. Turn all controls to OFF and allow time for the range to cool.
2. Remove, empty, and clean drip trays.
3. Wipe clean all cooking surfaces.
C
LEANING
O
VEN
I
NTERIOR
WARNING
FOR YOUR SAFETY, BEFORE CLEANING A CONVECTION OVEN DISCONNECT THE POWER SUPPLY.
WHEN CLEANING THE BLOWER WHEEL, BE SURE THAT THE POWER SWITCH IN THE “OFF” POSITION.
Allow oven to cool. Remove porcelain enameled oven bottom. Clean by rubbing with strong detergent and Brillo pad
or similar scrubber. “Spill-overs” should be cleaned from the bottom as soon as possible to prevent carbonizing and a
“burnt-on” condition. For stubborn accumulations, commercial oven cleaners are recommended.
or similar scrubber. “Spill-overs” should be cleaned from the bottom as soon as possible to prevent carbonizing and a
“burnt-on” condition. For stubborn accumulations, commercial oven cleaners are recommended.
The porcelain oven door lining can be cleaned in a similar manner.
The side, rear and top lining should be wiped only with a cloth dampened with a mild detergent and water. Avoid using
excessive amounts of water, as this may drip into burner compartment and deteriorate the metal in that area. Do not
use strong commercial cleaners or abrasive pads on the side, rear or top linings, as they may damage the finish or
leave gray residue.
excessive amounts of water, as this may drip into burner compartment and deteriorate the metal in that area. Do not
use strong commercial cleaners or abrasive pads on the side, rear or top linings, as they may damage the finish or
leave gray residue.
P
ERIODIC
C
LEANING AND
M
AINTENANCE
At least monthly, clean around burner air mixers and orifices if lint has accumulated and visually check proper pilot
operation.
operation.
At least twice a year, examine and clean the range hood and venting system.
If range-top spillage should occur, it may be necessary to clean around pilot areas, air mixer, and under burners. Use
a wire brush if necessary.
a wire brush if necessary.
If any burners become clogged, remove and clean them. Allow interior to drain. Dry thoroughly before replacing.
B
LUE
B
AKED
-E
NAMEL
S
URFACES
Wash exterior blue baked-enamel surfaces with a hot, mild detergent or soap solution to clean off all grease deposits.
Dry thoroughly with a dry cloth.
Dry thoroughly with a dry cloth.