Angelo Po A12M1E Manual De Empleo página 24

5. CORRECT USE, CLEANING AND ROUTINE MAINTENANCE
Correct use, routine maintenanceand cleaning will insure that the oven is always in excellent working
condition and therefore guarantee max. performance with lower costs.
5.1 CORRECT USE
Follow the operating instructions given here anddo not tamper with the safeties.
N.B. No responsibility will be accepted by the manufacturer for intentional damage, demage caused by
negligence, carelessness or failure to follow prescriptions, instructions or regulations or incorrect hook ups.
5.1.1 What to do if the appliance does not work
If the appliance does not work, the first thing to do is to check if there is power from the electrical mains and
if the master switch is turned ON. If there is power and the switch in ON, switch off the power and call your
Authorized Assistance Centre or qualified personnel.
5.1.2 Prolonged inactivity
If the appliance will not be used for a fairly long period of time, shut off the gas supply; clean the appliance
thoroughly as described under section 5.2 and cover it with plastic or other material.
5.2 ROUTINE CLEANING
The appliance has built in protection against water jets but do not usse direct water jets to clean it and
especially do not use a high pressure water cleaner lance. Before cleaning, switch off the mains and allow
the appliance to cool down completely.
Clean the external panels, stainless steel parts, chromium plated and enamelled parts with luke warm water
and non-abrasive commercial detergents. Rinse thoroughly and dry.
5.3 PERIODIC MAINTENANCE AND CLEANING
5.3.1 Maintenance of varous working parts
The appliance has been built to require little maintenance. However, we recommend having it checked twice
a year by a specialist service engineer. He should check partcularly the safeties and heating elements.
This can be done by any kitchen service engineer or other specialist personnel under service contract.
6. USEFUL HINTS ON STAINLESS STEEL MAINTENANCE
6.1 GENERAL CLEANING INSTRUCTIONS
Stainless steel is so called because it is not affected by oxidation; this is due to a thin molecular layer of
oxide on the surface which protects against further oxidation.
There are, however, substances which can modify or destoy this layer, giving rise to corrosion; besides
preventing the protective film of oxide from reforming, these substances corrode the stainless steel itself and
can cause irreparable damage.
It is therefore necessary to prevent this by choosing correct cleaning products and by complying with the
following simple recommendations: never forget that when using these appliances, the first and
fundamental rule is to guarantee that the treated products are both non-toxic and Hygienic.
Before using any detergent to clean either the stainless steel or the immediate and sorrounding floor area,
always ask your supplier for the most suitable product which does not cause corrosion on the steel itself; the
onset of rust is most commonly caused by the usage of unsuitable cleaning materials (strongly acid chlorate
based detergents) or on inadequate maintenance.
Our appliances are made of:
• AISI 304 stainless steel (18-10 type) for exterior panelling, upper tops, tanks, cooking vessels, sinks, etc.
• AISI 430 stainless steel for some internal parts.
Comply with the following instructions when cleaning and servicing parts in stainless steel.
6.2 ORDINARY DAILY MAINTENANCE
Carefully and frequently clean the surfaces using a damp cloth; use soap and water or normal detergents, so
long as these do not contain abrasives or chlorine based substances, such as sodium hypochloride
(bleech), hydrochloric acid or other such solutions. These poducts quickly and irreparably corrode stainless
steel. When cleaning floors underneath or near the appliances, never use the above mentioned products as
vapours or splashhes could subject the steel to similar destructive effects.
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