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GENERAL RECOMMENDATIONS FOR CLEANING
! The cooking chamber of the equipment must be cleaned daily. Failure to
keep the
equipment clean can lead to surface deterioration, which can
adversely affect the life of the
equipment and possibly result in a
hazardous situation.
!
The equipment shall be disconnected from the power supply during
maintenance and
replacement of parts. It is not necessary to disconnect the
equipment from th
e power supply during daily cleaning of the equipment.
SAFETY RISK: CLEANING CHEMICALS
DANGER
WHERE OR IN WHAT
SITUATIONS DOES DANGER
ARISE?
PREVENTIVE ACTION
For all cleaning actions
.
!
Do not let cleaning chemicals
come into contact with your skin or
eyes.
Risk of chemical burns
or irritation of the skin,
eyes and respiratory
system due to contact
with cleaning chemicals
and their fumes.
!
Do not heat the equipment if there
are cleaning chemicals inside.
!
Don’t breathe in the chemical
spray.
!
U s e p e r s o n a l p r o t e c t i v e
equipment (PPE’s).
When corrosive cleaning
chemicals
are used.
!
Strictly follow the steps to
cleaning page 37.
SAFETY RISK: HEATING
DANGER
WHERE OR IN WHAT
SITUATIONS DOES DANGER
ARISE?
PREVENTIVE ACTION
Inside the entire cavity, including all
parts that are or have been inside
during cooking, such as:
!
Before starting cleaning tasks,
wait until the cavity has cooled
below 122°F or 50c
Risk of burns from hot
surfaces.
!
Racks;
!
Containers;
!
Baking sheets.
Inside the equipment door.
Wear personal protective clothing and
equipment (PPE’s) as shown on page
08.
08
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