Cleaning
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V-09 - 03/2017 - PM/Stme - English - © FRIMA
Regular cleaning will ensure that your VarioCooking Center
®
retains its value, is protected
from corrosion, and continues to operate smoothly, allowing you to prepare your food
hygienically.
Warning!
Wear the correct protective clothing, gloves, goggles and a mask.
The pan base may be hot. The cleaning water can heat up quickly - Danger of scalding!
Interim cleaning
The following cleaning tasks should be carried out after every time the unit is used.
Pan
Clean the pan, particularly in the corners and edges, after every cooking process using
lukewarm water and a sponge. Remove any scale, grease, starch and protein layers from
the unit and accessories. Corrosion can occur under these layers due to lack of air exposure.
If necessary, use a fat-dissolving cleaning agent or diluted vinegar (
do not use acids
). Do
not use sharp or pointed tools to clean the pan.
- Only use abrasive cleaning aids on the inside of the pan. All other surfaces are sensitive to
scratches.
- Do not use steel wool to clean - risk of corrosion!
- Do not use high pressure cleaners for cleaning.
- Do not use hydrochloric acid, sulphurous or other oxygen-consuming substances to clean the
unit and its accessories since this can damage the passive layer of the chrome nickel steel and
discolour the unit or accessories.
- If necessary, boil a little dilute vinegar in the pan to remove limescale or discolouration ("rainbow
colours" after boiling). Then drain off the vinegary water and rinse thoroughly with fresh water.
- Avoid salt deposits on stainless steel surfaces. When adding salt, dissolve it quickly by stirring.
Remove residues by rinsing thoroughly with fresh water.
