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2M-W1091, Commerical & Marine Electric Range T
op
2M-W1091, Commerical & Marine Electric Range T
op
MAINTENANCE AND CLEANING
Cleaning
The range should be thoroughly cleaned at least once a week in addition to the normal daily cleaning to
insure against the accumulation of foreign material.
Any oven cleaner used should be marked “Safe On Aluminum”.
Electric equipment is inherently clean and sanitary, but may become unsanitary if dirt is allowed to
accumulate on it. Take advantage of the clean, sanitary features of electric equipment, give it the regular
attention that it deserves the same as any other highly perfected machinery, to insure best results and
continued high operating efficiency.
• Always start with a cold griddle, french plate, hot plate or induction surface.
• The stainless exterior can easily be cleaned using a good non-abrasive cleaner.
• Always follow the cleaner manufacturer’s instructions when using any cleaner.
• Always apply these cleaners when the griddle is cold and rub in the direction of the metal’s
grain.
• Keep-drip pans under the range top plates clean.
• Keep the hotplate and griddle surfaces clean.
• Outside of the range and top should be kept clean.
Induction Hot Plate Surface Care
Use only cook-top cleaning creme on glass-ceramic cooking surfaces. Wipe the ceramic cooking
surfaces with cleaning creme and a clean cloth. The cleaning creme leaves a protective coating.
DO NOT USE ABRASIVE CLEANERS ON THE INDUCTION GLASS COOKTOP
SURFACE, AS THIS COULD SCRATCH AND DAMAGE THE GLASS SURFACE.
USE ONLY WATER WITH A MILD DISHWASHING SOAP.
Griddle Surface Care (non-chromium surfaces)
It takes very little time and effort to keep the griddle attractive and performing at top efficiency. If grease
is permitted to accumulate, it will form a gummy cake and then carbonize into a hard substance which is
extremely difficult to remove. To prevent this condition, the following suggestions for cleanliness should
be followed:
• After each use, scrape the griddle with a scraper or flexible spatula to remove excess grease
and food. A waste drawer is provided for the scrapings. If there is an accumulation of burned
on grease and food, the griddle should be thoroughly scoured and re-seasoned. Use pumice or
griddle stone while the griddle is warm.
Do not use steel wool because of the danger of steel slivers getting into the food. MAINTENANCE AND
CLEANING
CAUTION
CAUTION
