Maintenance Of The Oven; Information About Stainless Steels; Maintenance Of External Surfaces; Cleaning The Electronic Compartment Ventilation Openings - MBM MC201E Manuel D'utilisation Et De Maintenance

3B-390977NU – 10/18
WARNING: Regular and thorough cleaning will ensure prolonged service life
UNDER NO CIRCUMSTANCES SHOULD CLEANING CHEMICALS BE USED ON SURFACES THAT ARE OVER 60°C.
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The result will be serious discolouration and damage to the surfaces.
Jet washers and hoses, high or low pressure should never be used for cleaning.
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The warranty will not cover resulting damage if the following guidance is ignored.
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The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
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15.1 INFORMATION ABOUT STAINLESS STEELS

l 3 main factors contributing to corrosion should be watched for:
- The chemical environment in general:
- The temperature:
- The duration:
The combination of these three factors may lead to the eventual destruction of parts of the equipment, even if they have been made in very
high quality stainless steel.
Note that when stainless steel becomes corroded, it is extremely rare that this is generated by the steel itself. Generally, cleaning
products, which are not appropriate or are improperly used, lack of maintenance or extreme conditions of use are often found to be the
cause of the damage.
The manufacturer will not be held responsible for cases of corrosion resulting from these conditions and the warranty will not
apply.

15.2 MAINTENANCE OF EXTERNAL SURFACES

It is necessary to clean the metal surface carefully so as to eliminate all dust, metal particles and deposits of any kind which could damage the
protective layer mentioned above.
For this purpose, it is sufficient to wash these surfaces with soapy water or any other neutral and non abrasive cleaning product. RINSE
CAREFULLY and wipe the surfaces.
Never scrub stainless steel with metal wool, but if necessary, only with a "Scotch Brite" type pad or a similar product, by following the direction
of polishing of the stainless steel surface.

15.3 CLEANING THE ELECTRONIC COMPARTMENT VENTILATION OPENINGS

Cooling the electronic compartment is ensured by means of the ventilation apertures at the right front of the equipment (6 and 10 level).
Once a week, check that the aeration grids are clean and not obstructed by dust by cleaning its surface with a dry cloth.

15.4 CLEANING THE CAVITY GASKET

In order to remove traces of grease or food scraps that can damage the gasket, regular and manual cleaning of the cavity gasket should be
performed on the inner and outer faces. Before cleaning, use water with soap or neutral and non-abrasive detergent with a sponge or a soft cloth to
remove the grease from the cavity gasket.

15.5 MAINTENANCE OF INTERNAL SURFACES

The general principle consists in not letting the following settle in certain places:
- Substances likely to become concentrated and so become corrosive.
- Settling of different minerals contained in water and likely to generate corrosion (walls) performance and life-duration (fan balancing,
exchanger dissipation, ..) problems.
A trolley or preheating plate (optional) must be used for the automatic wash cycle on 20 level ovens.
CLEANING, DEGREASING: Once a day (See paragraph "Cleaning menu")
DESCALING: Every day if necessary.
If there are any mineral deposits (whitish specks) as a result of un-softened water in the cooking chamber this must be removed daily.
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15 MAINTENANCE OF THE OVEN

* Different brines (Salt concentration, Sauerkraut...)
* Chlorides contained in particular in:
- cleaning products
- bleach.
Any chemical environment is made considerably more aggressive to stainless
steel as the temperature rises.
The longer the contact time between stainless steel and the chemicals, the more
noticeable the consequences of corrosion will be.
WARNING!
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Ventilation
openings
BONNET GRANDE CUISINE
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