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Manual de usuario Alto-Shaam, modelo EC2-96

Fabricar: Alto-Shaam
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Abrasive pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion. Even water, particularly hard water that contains high to moderate concentrations of chloride, will cause oxidation and pitting that result in rust and corrosion. In addition, many acidic foods spilled and left to remain on metal surfaces are contributing factors that will corrode surfaces. Proper cleaning agents, materials, and methods are vital to maintaining the appearance and life of this appliance. Spilled foods should be removed and the area wiped as soon as possible but at the very least, a minimum of once a day. Always thoroughly rinse surfaces after using a cleaning agent and wipe standing water as quickly as possible after rinsing. CLEANING AGENTS Use non-abrasive cleaning products designed for use on stainless steel surfaces. Cleaning agents must be chloride-free compounds and must not contain quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel surfaces. Always use the proper cleaning agent at the manufacturer's recommended strength. Contact your local cleaning supplier for product recommendations. CLEANING MATERIALS The cleaning function can usually be accomplished with the proper cleaning agent and a soft, clean cloth. When more aggressive methods must be employed, use a non-abrasive scouring pad on difficult areas and make certain to scrub with the visible grain of surface metal to avoid surface scratches. Never use wire brushes, metal scouring pads, or scrapers to remove food residue. C A U T I O N NOSCRAPERS NOWIRE BRUSHES NOSTEELPADS TO PROTECT STAINLESS STEEL SURFACES, COMPLETELY AVOID THE USE OF ABRASIVE CLEANING COMPOUNDS, CHLORIDE BASED CLEANERS, OR CLEANERS CONTAINING QUATERNARY SALTS. NEVER USE HYDROCHLORIC ACID (MURIATIC ACID) ON STAINLESS STEEL. NEVER USE WIRE BRUSHES, METAL SCOURING PADS OR SCRAPERS. EC2 & EC2SYS Series Operation & Care Manual • 13 CAREANDCLEANINGCAREANDCLEANING EQUIPMENT CARE Under normal circumstances, this appliance should provide you withlong and trouble free service. There is no preventative maintenancerequired, however, the followingEquipment Care Guide will maximize the potentiallife and trouble free operation of this appliance. The cleanliness and appearance of this equipment willcontribute considerably to operating efficiency andsavory, appetizing food. Good equipment that iskept clean works better and lasts longer. CLEAN THE PROBES DAILY If the display case is supplied withprobes, remove all food soil fromprobes. Wipe entire probe andcable assembly with warm detergentsolution and a clean cloth. Remove detergent by wiping each probe andcable with clean rinse water and a cloth. Wipe probes with disposable alcohol pador sanitizing solution recommended for food contactsurfaces. Allow probe and cable to air dry in probeholding bracket. CLEAN DAILY A. Turn lights and adjustable thermostat(s) to the“OFF” position, and disconnect unit from power source. B. Remove, cover or wrap, and store unused products under refrigeration. C. Clean the interior metal surfaces of the cabinet with a damp clean cloth and any goodcommercial detergent or grease solvent at therecommended strength. Use a plastic scouringpad or oven cleaner for difficult areas. Rinse well to remove all residue and wipe dry. NOTE: Avoid the use of abrasive cleaningcompounds, chloride based cleaners, orcleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) onstainless steel. D. Clean the glass with a window cleaner. Thesliding glass doors are removable allowing foreasier cleaning. E. To help maintain the protective film coating onpolished stainless steel, clean the exterior ofthe unit with a cleaner recommended for stainless steel surfaces. Spray the cleaningagent on a clean cloth and wipe with the grainof the stainless steel. Always follow appropriate state or local health(hygiene) regulations regarding all applicablecleaning and sanitation requirements for equipment. CHECK OVERALL CONDITION ONCE A MONTH Check the case and related cabinets once a month for physical damage and loose screws. Correct anyproblems before they begin to interfere with theoperation of the unit. DO NOT USE APPLIANCE IF CONTROLS ARE NOT PROPERLY FUNCTIONING Refer to the Trouble Shooting Guide located in thismanual or call an authorized service technician. DANGERATNOTIMESHOULDTHEINTERIOROREXTERIORBESTEAMCLEANED, HOSEDDOWN,ORFLOODEDWITHWATERORLIQUIDSOLUTIONOFANYKIND.DONOTUSEWATERJETTOCLEAN. SEVEREDAMAGEORELECTRICALHAZARDCOULDRESULT. WARRANTYBECOMESVOIDIFAPPLIANCEISFLOODEDWARNINGHoodglassextendedtothefull, uprightportionisstabilizedthroughtheuseofgasstrutsdesignedforthefull,load-bearingweight.Thesestrutscouldweakenorfailduetowear,environmentalconditionsoraging.OPERATORSSHOULDBEAWAREOFANYDECREASEINEFFORTTOLIFTTHEHOODANDINITIATEANIMMEDIATEGASSTRUTSAFETYCHECK.DONOTLIFTTHEHOODINTHISCONDITION. CAUTIONTheperformanceofthisunith...