Vulcan-hart SG4D ML-114875 Manual de usuario descargar pdf (Pagina 22)

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CLEANING

Disconnect the electrical power to the machine and follow lockout / tagout

procedures.

Allow the oven to cool before cleaning.

Snorkel Tube

The Snorkel tube opening should never be blocked. If usage of aluminum foil is a common practice

during the operation of this oven, be sure to periodically check the Snorkel tube for foil particles. The

Snorkel tube should be kept clean at all times for proper operation of the oven. Clean this tube with

standard oven cleaner at least once a week. Be sure to thoroughly clean all cleansing solution off the

tube before using the oven again. It is also recommended that the oven be run at 400°F (204°C) for 20

minutes before using to burn off any cleaning solution that was not thoroughly rinsed from the tube.

Daily

Exterior stainless steel oven panels should be cleaned with a damp cloth. Stubborn soil may be

removed with detergent. (DO NOT USE DAWN

.) Rinse thoroughly and wipe dry with a soft clean cloth.

Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry with

a soft clean cloth.

Nickel plated racks and rack supports may be removed for cleaning.

For burned-on foods and grease which resist simple soap and water cleaning, an abrasive cleanser

(scouring powder) mixed into a paste may be used. Apply with stainless steel wool or sponge, always

rubbing with the "grain." This treatment is equally effective for "heat tint" (slightly darkened areas

caused by oxidation). Again, remember to rub in the direction of the polish lines. Rinse with clear water

and dry with a soft cloth.

Do not use scouring powder on the glass window; it will scratch and fog the glass.

After processing some foods at low temperatures, odors may linger in the oven. These odors may be

cleared by setting the thermostat at 500°F (260°C) and the power level control at 10 and allowing the

oven to run unloaded for 30 to 45 minutes.

NOTES ON SPECIAL PROCEDURES FOR BAKING

Yeast Bread: Cooking starts immediately in the convection oven. Yeast breads do not usually rise

as much in a convection oven as in a conventional oven. Therefore, it is usually necessary to allow

fuller proof, 2

/2 to 3 times increase in volume for best results.

Pies: When baking pies in your convection oven, 3 or 4 pies should be put on an 18x26"

(457 x 660 mm) sheet or bun pan. This procedure helps the bottom crust to bake, makes handling

easier, and reduces the possibility of boilover spoiling the appearance of the pies on the lower racks.

HIGH LIMIT SWITCH

All ovens are equipped with a high limit switch which senses the temperature of the oven to prevent

overheating. The high limit switch operates independently and will automatically shut the oven down

should the primary control fail. If this situation occurs, DO NOT attempt to bypass the high limit. Shut

the oven down and contact your local Vulcan authorized service agency.

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Vulcan-hart SG4D ML-114875 Manual de usuario Pagina 22