mychefcooking.com
PRODUCT MANUAL SNACK - DT.MP. SN.2202.2
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It is advisable to clean the inside of the outer pane and the inside of the inner pane on the
outside with window cleaning fluid and hand paper. For the inside of the inner pane, if the
dirt is not excessive, you can proceed in the same way as for the other panes. If there is a lot
of dirt, an automatic cleaning cycle can be used to remove the excess dirt.
Once cleaning has been completed, the inner door can be closed and secured with the
screws.
Cleaning the oven with a pressure washer is harmful to the equipment and
could lead to breakage of the oven and will void the warranty of the
equipment.
Do not use the hand shower accessory on the door glass while it is hot, as
there is a risk of breakage due to thermal shock.
For the stainless-steel casing, use a cloth dampened in a mixture of water and detergent, or
a detergent specifically for stainless steel.
8.2.
Preventive maintenance
Mychef ovens are designed for intensive and long-lasting operation. To ensure this, in
addition to regular cleaning, preventive maintenance must be carried out. This preventive
maintenance is specifically designed to prolong the life of your Mychef oven, minimise
energy and water usage, and ensure uninterrupted excellent cooking quality.
This maintenance programme is segmented into four types of overhaul, A, B, C and D, to
be carried out approximately every year or working hours2.000, whichever comes first.
These periodic reviews should be carried out every 2.000 working hours or
every year, whichever comes first.
These periodic inspections must be carried out by an authorised service
technician.
The following table shows the operations to be carried out on Mychef ovens in each of the
revisions. The table is circular, and after 20,000h of use or 10 years of use, the time would
Never use cold water to wash the inside of the cooking chamber when it is
at temperatures above 70ºC. The thermal contrast is harmful to the
equipment and will void the equipment warranty.