FLOOR MODEL GAS DECK OVEN OPERATION MANUAL
10
CLEANING AND MAINTENANCE
Flue Vent:
Ventilation system must be inspected every six months
and maintained clean and free of obstructions.
Oven Interior:
Clean the oven interior only when the oven is cold. Use
only the detergent solutions and cleaners that meet the
national and / or local codes.
(A) Baking Chamber:
Clean the ceiling and the walls of the baking
chamber with a mild soap and water solution.
Do not use oven cleaners, caustic solutions or
mechanical means as they will damage the interior
aluminized surface.
(B) Baking Decks:
The baking decks are heavy and fragile. They
should be handled carefully. The baking decks
should be cleaned by using a long-handled scraper
and stiff wire brush. At the end of each day, turn
the thermostat up to its maximum setting and let
the oven sit at that temperature for at least 1/2
hour. This will burn off the food spilled onto the
baking decks during day’s production and turn it
into ash. This ash can be brushed off the next day
before turning the oven on. The baking decks
should be scraped and brushed during the day
also to help keep them clean. To remove excessive
crumbs or carbon, the baking decks and the oven
cavity may vacuumed when the oven is cold. Do
not use water or other liquids on the baking decks
as that may cause them to crack. After long use,
heavily soiled baking decks may be cleaned by
turning over after scraping down and brushing off.
This will burn off the heavily soiled side of the
baking decks. This procedure may be repeated
as needed.
(C) Burner Compartment:
Vacuum out any carbon, crumbs or residue in the
burner compartment and all around the doors. The
holes and louvers on the outer surfaces of the oven
must be kept free of obstructions to allow free
movement of air into the controls and for proper
combustion. The burner ports and crossover holes
should be kept free of carbon and other deposits.
Summary of Contents for Superdeck Y600 Series
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