Alto-Shaam QC-50 Operations Instructions download pdf (Page 15)

#891/3 • INSTALLATION/OPERATION/SERVICE MANUAL • 14.

The cleanliness and

appearance of this unit will

contribute considerably to

operating efficiency and

savory, appetizing food. Good

equipment that is kept clean

works better and lasts longer.

CLEAN THE UNIT

THOROUGHLY

AFTER EACH USE

1. Disconnect appliance from power source,

and let cool.

2. Remove, cover or wrap, and store unused

products under refrigeration.

3. Remove all detachable items such as plate

carriers, wire shelves, side racks, and any drip

pans. Clean these items separately.

4. Clean interior with a damp cloth or sponge

and any good commercial

detergent at the

recommended strength.

5. Spray heavily soiled areas

with a water soluble

degreaser and let stand

for 10 minutes, then

remove soil with a plastic

scouring pad.

NOTE: Avoid the use of abrasive cleaning

compounds, chloride based cleaners,

or cleaners containing quaternary salts.

Never use hydrochloric acid

(muriatic acid) on stainless steel.

6. Clean control panel, door vents, door handles,

and door gaskets thoroughly since these areas

harbor food debris.

7. Rinse surfaces by wiping with sponge and clean

warm water.

8. Remove excess water with sponge and wipe dry

with a clean cloth or air dry. Leave door open

until interior is completely dry. Replace

shelves.

9. Interior can be wiped with a sanitizing solution

after cleaning and rinsing. This solution must

be approved for use on stainless steel food

contact surfaces.

10. To help maintain the protective film coating on

polished stainless steel, clean the exterior of the

cabinet with a cleaner recommended for

stainless steel surfaces. Spray the cleaning

agent on a clean cloth and wipe with the grain

of the stainless steel.

11. Clean glass with a window cleaner.

12. Cart Cleaning ––

Remove cart to a wash area and use any mild

cleaning detergent and warm water. Handwipe

all framing, slides, drip pan, and base.

Thoroughly clean debris from the casters.

A spray hose can be used for cart cleaning.

Rinse detergent solution off with warm water.

Wipe or spray with a sanitizing solution

designed for use on metal and vinyl food

contact surfaces. Allow cart to air dry.

Always follow appropriate state or local health

(hygiene) regulations regarding all applicable

cleaning and sanitation requirements for foodservice

equipment.

CARE AND CLEANING

AT NO TIME SHOULD THE INTERIOR OR

EXTERIOR BE STEAM CLEANED, HOSED

DOWN, OR FLOODED WITH WATER OR

LIQUID SOLUTION OF ANY KIND. DO NOT

USE WATER JET TO CLEAN.

SEVERE DAMAGE OR ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.

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Alto-Shaam QC-50 Operations Instructions Page 15

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