Assessments - 3, GPA: 3.7
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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. CAUTIONTheperformanceofthisunithasbeenoptimizedusingthefactoryprovidedbulbs.Thesebulbsshouldbereplacedwithanexactreplacementorwithafactoryrecommendedreplacement.ThesebulbshavebeentreatedtoresistbreakageandmustbereplacedwithsimilarlytreatedbulbsinordertomaintaincompliancewithNSFstandards.DONOTover-tightenbulbsintheirreceptaclesasthiscancausedamagetothebulbfilament. EC2 & EC2SYS Series Operation & Care Manual • 14 SANITATIONSANITATIONSANITATIONSANITATION Food flavor and aroma are usually so closely related that it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer. Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption, there is no distinction between GOOD and BAD odors. The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale or other OFF flavors are usually the result of germ activity. The easiest way to insure full, natural food flavor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil (germs). A thorough approach to sanitation will provide essential cleanliness. It will assure an attractive appearance of equipment, along with maximum efficiency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of food-borne illnesses. A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food-borne illnesses. Temperature monitoring ...
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