Page 1
Thermetic
TILTING FRYING PANS, ELECTRIC
(GP........)
US OPERATING AND SAFETY INSTRUCTIONS
Doc. 62.9694.01
Edition 1
01.2004
Page 2
Doc. 62.9694.01
Page 3
CONTENTS
I GENERAL INFORMATION ......................................................................... 3
1. INSTRUCTIONS FOR SAFETY AND USE ......................................................................... 3
2. TECHNICAL DATA ............................................................................................................. 4
3. PACKAGING ....................................................................................................................... 4
4. TESTS / CERTIFICATES .................................................................................................... 4
5. SPECIFICATION PLATE .................................................................................................... 4
6. SERIAL NUMBER YWWXXXXX ......................................................................................... 4
7. FURTHER DOCUMENTS .................................................................................................... 4
II OPERATING INSTRUCTIONS ...................................................................5
1. DESCRIPTION/ CONSTRUCTION ..................................................................................... 5
2. INITIAL OPERATION .......................................................................................................... 5
3. STANDBY ............................................................................................................................ 5
4. AUTOMATIC CONTROL ..................................................................................................... 5
5. WORKING RULES .............................................................................................................. 8
6. CLEANING .......................................................................................................................... 8
7. TROUBLESHOOTING ........................................................................................................ 8
8. TREATMENT OF COMMERCIAL KITCHEN APPLIANCES .............................................. 8
62.9590.01 Page 1
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Page 2 62.9590.01
Page 5
GENERAL INFORMATION
I . GENERAL INFORMATION
1. INSTRUCTIONS FOR SAFETY AND USE
1.1 INSTALLATION AND INITIAL OPERATION
S The installation, adjustment and initial opera-
tion of the appliance must be carried out
according to the manufacturer's instructions
and only by an authorised specialist.
S Installations for the supply of electricity and
gas must be carried out by approved specialists in compliance with specific national and
local regulations. They bear the responsibility.
S The appliance must not be placed in opera-
tion until the user has become familiar with its
operation. The operating instructions and the
related safety precautions must be followed
precisely. Follow strictly the attention and
warning label indications on the appliances.
1.2 OWNER'S OBLIGATIONS
S The manager is responsible for ensuring that
all components relevant for safety are in perfect working order at all times. The operating
condition of these components must be examined by an authorized technician at least once
a year and any defects remedied if required.
S If the safety valve in the boiler blows off, after-
sales service must be requested without
delay to establish the cause and remedy it.
S Always use the handle to open the cover.
Note that while doing so, hot air or steam
may flow out or hot fat may spit out - danger
of burning!
S Keep your distance from the lid closing area
when closing the lid - danger of injury!
S To avoid damage to the appliance the mixer
tap outlet must be to the front before the lid is
opened or closed.
S Tilting is only to be carried out slowly to avoid
the contents spilling over the rim.
S Hot steam can be expelled on opening the
lid. Staff must take appropriate measures
(stand well back) to avoid injuries.
S The area around the tilting boiling pan must
be kept free. Tilting is only to take place with
the lid fully open.can spray. - danger of
burning!
S Devices on wheels set up in block configura-
tion must be checked before each start-up
whether the potential equalization is connected with the neighbour equipment. The
connection may be done only by authorized
technical personnel.
S Appliances on wheels must be fastened with
the wall.
1.5 AFTER-SALES SERVICE AND REPAIR
1.3 USE AS PRESCRIBED
S The appliance must only be used for cooking
food in commercial kitchens. The appliance
has only been approved for supervised operation by trained persons.
S Closed containers (jars, cans, bottles, tubes,
etc.) must not be heated owing to the danger
of bursting and injuries.
S The appliance must not be filled above the
level mark 4 cm below the boiler rim.
Depending on the type of food to be cooked,
filling must be less so as to prevent bubbling
over.
S This appliance must not be used for deep fat
frying purposes. Do not use large cuantities
of oil. The appliance must not be operated
close to materials and vapours which constitute a fire hazard.
S During operation, no objects are to be placed
on the lid
1.4 SAFETY-CONSCIOUS WORKING
S Overheated oil can self-ignite. Never quench
burning oil with water, but smother the flames
with the cover or a wet cloth.
S Spraying the appliance or parts of it with a
high-pressure cleaning device may cause
malfunctions and is not to be done.
S To avoid damage to the appliance, do not let
water flow from the mixer tap onto the cooking plates.
S When putting oil, fat, water or ingredients in
the preheated hot boiler, they may splash danger of burning!
S Boiling pans of this design and operating
mode do not require special acceptance
tests. They are subjected to a pressure and
operating test which meets the regulations on
the manufacturer's premises. Recurrent
pressure testing is not compulsory. To ensure
the complete operating efficiency and safety
of appliances, however, owners should
arrange for personnel authorised by the manufacturer to check on all safety equipment
and to conduct pressure tests at regular
intervals.
S In the event of a permanent fault which inter-
feres with operation, the appliance must be
switched off and disconnected from the
power supply.
S Repair, maintenance work and other adjust-
ments are only to be carried out by an authorized specialist. The valid local and national
regulations must be observed. This applies
especially to burners, ignition, safety and control elements. Parts requiring replacement are
only to be replaced by original spare parts.
Periodic tests for gas leaks must be carried
out. A service contract is recommended.
S Cleaning and maintenance must be done only
when the heating surfaces are cold. Do not
use inflammable liquids to clean the appliance.
S An obligatory service check is required
annually.
62.9694.01 Page 3
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GENERAL INFORMATION
2. TECHNICAL DATA
Width
Feet,
Electr.
Net
PNC
Appliances
9CHG583284
9CHG583285
9CHG583286
9CHG583287
9CHG583288
9CHG583289
9CHG583290
9CHG583291
9CHG583292
Appliance type
GPWBOEOOOO
GPXBOEOOOO
GPYBOEOOOO
GPWCOEOOOO
GPXCOEOOOO
GPYCOEOOOO
GPWEOEOOOO
GPXEOEOOOO
GPYEOEOOOO
Depth
Wheel
Height
Height
mm kW kg
1200
900
700
1400
200
900
700
1600
900
700
Power
12.2
15.2
18.2
weight
Boiler
size
lt
(gal)
60
(15.9)
80
(21.1)
100
(26.4)
3. PACKAGING
All the packaging materials used are environmentally friendly.
They may burnt at an incineration plant or sent for recycling.
4. TESTS / CERTIFICATES
5. TESTS / CERTIFICATES
All electrical appliances are UL 197 and NSF/ANSI 4-2002 and
NSF/ANSI 8-2002 tested. Appliances with Chilltherm are
NSF/ANSI 7-2001 tested.
The appliance noise level is negligible. The statutory guidelines
are fulfilled; the sound pressure level is less than 70 dB (A).
6. SPECIFICATION PLATE
The specification plate (E) is located in each case inside and
outside on the right of the control panel (C).
7. SERIAL NUMBER YWWXXXXX
The serial number of the appliance is marked on the type
plate. The 8 digits give following information:
Y last digit of the year of production
WW week of production
XXXXX running number
8. FURTHER DOCUMENTS
• Installation instruction
• Service manual
• Wiring diagram
• Spare parts list
Page 4 62.9694.01
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II . OPERATING INSTRUCTIONS
OPERATING INSTRUCTIONS
1. DESCRIPTION/ CONSTRUCTION
TILTING BRAISING PANS FET-E
The electrically heated tilting braising pan with its polished
steel bottom is used for browning, roasting, braising, and preparing sauces, etc. On request, the appliance is deliv-ered with
a chrome nickel steel plated bottom, which can be used for
more differentiated cooking processes, such as sautéing,
poaching, steaming, boiling, stewing, and preparing white
sauces.
The exterior and interior of the entire appliance are made of
stainless chrome nickel steel.
The pan is mounted in such a way that it can be tilted. Controlled pouring is possible by a motor-operated tilting mechanism.
A precise, state-of-the-art electronic micro-processor control
system with digital preselection of temperature and cooking
time ensures perfect adherence to the pre-programmed cooking functions.
The support cover panels and the closed cover can be used as
a convenient additional storage or working sur-face.
Technial data:
Type El. power rating Cooking area Capacity
kW mm lt gal
FET-060E 12,2 660 x 600 63 16.4
FET-080E 15,2 800 X 600 84 22.2
FET-100E 18,2 1000 x 600 104 27.5
Heating up time
The lid should be kept closed during heating to reduce energy
losses and heating time. Whilst full power is re-quired for initial
heating, this is not the case for further cooking. The power
requirements for cooking with lid open is many times that with
the lid closed. The lid should there-fore always remain closed
during cooking. The heating-up time for an empty pan from
68°F (20°) to 446°F (230°C) is 12 minutes.
4. AUTOMATIC CONTROL
The automatic controls can be fitted with more or fewer functions.
The following instructions explain all the possible functions.
4.1 Setting the clock
The clock time is shown on the display (AZ).
Switch on the power isolator (H) (only available as an option)
and the control system switch (S) by turning them from position 0 to I.
Then press and hold down buttons (ZT) and (Q).After the second acoustic signal, the clock time can be set by turning the
knob (Z).
Turn right = increase
Turn left = reduction
Smallest change = 1 minute
After the time has been set, the buttons (ZT) and (Q) can be
released again.
G Cover handle
DCover
TPan
B Control ele-
mentst
F Console with or
without support
H Spout
M Mixer unit with
swivel outlet
Fig. 1 Construction
2. INITIAL OPERATION
Thoroughly wash the entire pan with hot soapy water, rinse it
with clean water and allow it to dry. The new pan should then
be heated up at a temperature of 320°F (160°C) for about 30
minutes.
4.2 Starting
The pan must be in the horizontal position prior to starting, or
the power supply must be disconnected.
Switch on the power isolator (H) (only available as an option).
Turn from position 0 to I.
H Switch on the power isolator
(only available as an option)
Fig. 2 Right-hand console (at the bottom)
Tilting pans with polished steel bottoms should additionally be
treated as follows: load the cold pan with good quality roasting
fat (lard, butter) and about 5 mm thick raw potato slices. Then
lightly roast the potato slices for about 60 minutes, turning
them several times. As a result of this treatment, the bottom
loses its metallic flavour. Empty the pan and rub it thoroughly
with a dry cloth or absorptive paper.
Do not use oil or vegetable fat for the above procedure.
3. STANDBY
Check each time before use
Operating elements must not be damaged.
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OPERATING INSTRUCTIONS
4.3 Automatic cooking
TT Button, activation of settings
LT Lamp, cooking temperature
DT Button, cooking time
LD Lamp, cooking time expires
ZT Button, starting time
LZ Lamp, starting time
LR Lamp, soft settings
Q Button, acoustic signal
R Button, soft
LS Lamp, temperature
pre-setting
AT Display, cooking tempera-
ture
T Temperature selection knob
AD Display, remaining cooking
time
D Cooking time knob
AZ Display, time
Z Starting time knob
LU
LC
C
U
S Control switch
Fig. 3 Right console
Switching on
Switch on the control switch (S) turn from position 0 to I. This
switches on the temperature pre-setting function. The lamp
(LS) lights up.
0 = Off
I = On
Set the desired cooking temperature (flashing nominal
value) with the temperature selection knob (T) on the display
(AT).
Turn right = increase
Turn left = reduction
Smallest change = 1°F
Programming the cooking time and the starting time (or
only one function).
Pressing the button (DT) switches on the programme for the
cooking time (flashing nominal value). The desired cooking
time is set with the cooking time knob (D) on the display (AD).
Turn right = increase
Turn left = reduction
Smallest change = 1 minute
The lamp (LD) only lights up when the desired temperature
has been reached and the cooking time expires.
The power supply is then switched off.
All activated functions are subsequently switched off:
• Press the pre-set temperature button (TT) for some seconds.
Lamp (LT) goes out.
• Press the cooking time button (DT).
Lamp (LD) goes out.
• Switch off the control switch (S).
Turn from position I to 0.
Lamp (LS) goes out.
• Switch off the power isolator (H) (only available as an
option).
• Turn from position I to 0.
0 = Off
After cooking has been completed, the control switch (S) is
switched off.
• Turn from position I to 0.
0 = Off
• The lamp (LS) goes out.
• Switch off the power isolator (H) (only available as an
option).
Turn from position I to 0.
0 = Off
The appliance can be switched off before cooking has been
completed.
If the function buttons (TT), (DT) and (ZT) are switched on and
switching off is only done by means of the control switch (S),
all the functions and previously set data for temperature, cooking time and starting time remain saved and active when the
switch (S) is turned on again.
If the appliance develops a fault, the electrical switch in the
building must also be switched off.
4.5 Additional functions
SOFT
Pressing the Soft button (R) adapts the power supply to the
food, i.e. reduces it.
The lamp (LR) on the button (R) lights up if the soft setting has
been switched on.
The following functions are activated by pressing button (Q):
1. All displays
Food temperature (AT)
Cooking time (AD)Starting time (AZ)
flash indicating the nominal value that has been programmed in.
2. Acknowledgement of the acoustic signal when cooking has
been completed.
3. Acknowledgement of error messages (see section 12,
Troubleshooting).
The following pre-programmed nominal functions
Cooking temperature
Cooking time
are all activated by pressing the button (TT).
The following displays
Cooking temperature (AT)
Remaining cooking time (AD)
indicate the current value.
ZT Button, starting time
LZ Lamp, starting time
LR Lamp, soft settings
Q Button, acoustic signal
R Button, soft
LS
LC
C
U
The lamp (LT) will continue to flash until the nominal cooking
temperature is reached. It then stays on permanently.
4.4 Shutting down
An acoustic signal sounds when cooking is over. This is
Fig. 4 Right console
acknowledged by pressing the button (Q).
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OPERATING INSTRUCTIONS
Cooking using the SOFT setting
Normally (Soft setting deactivated), the food is heated up at
maximum power and in the shortest possible heating-up time.
This method of operation is suited to food with a high water
content and which has good heat conductivity properties.
When maximum power is used to heat them up, viscous, pasty
and difficult to heat food (dairy products) tends to dry out along
the heated surface of the pan, to turn dark and to burn. When
the Soft setting is activated, the heating power is automatically
adapted via the temperature difference to the type of food.
Heating-up times are extended a little although the pre-set
temperature is reached without the food sticking or burning.
CLOCK TIME
Display (AZ) shows the clock time and display (AT) shows
the actual temperature of the pan when the control switch (S)
alone is switched on.
HACCP
Appliances can be optionally equipped with the program-linked
cooking process procedure THERMACAM. Cooking processes can be programmed, analysed, logged and documented
and are thus part of the HACCP system (HACCP = hazard
analysis and critical control points).
• The program system is started by pressing the HACCP
button (C).
• The lamp (LC) lights up.
• The number of the cooking program appears on the dis-
play (AZ): HP 00 to 99.
• The program number can be changed by turning the knob
(Z).
• After setting the desired program, the cooking process is
started by pressing the key (TT).
• The nominal temperature is shown on the display (AT) and
the cooking time appears on the display (AD).
• The program-linked cooking process is switched off by
pressing the HACCP button (C). The appliance is then
switched off according to 5.5.
A separate set of operating instructions contains information
on the programming, analysing, logging and documenting of
cooking processes using an external computer.
4.6 Altering the pan settings
Altering the nominal values while working
All the nominal values programmed in originally can be easily
altered during the working process by setting the buttons for
temperature (T), for the cooking time (D) and for the starting
time (Z) to the new values. When the buttons are turned, the
nominal value will appear flashing on the relevant display. If
the nominal value is not altered for a few seconds, the display
reverts to the actual value.
Altering the cooking programmes while working
Switching off the button (TT) will interrupt the heating/cooking
process. Switching off the cooking time button (DT) reverts to
continuous cooking. Switching off the starting time button (ZT)
deletes the programmed-in starting time. The appliance can be
started manually.
4.7 Tilting
MECHANICAL TILTING
The pan is tilted with the help of an electric motor. It only works
when the power isolator (H) (only available as an option) and
the control switch (S) are switched on by turning from position 0 to I.
Lamp (LS) will light up.
Tilting at variable speed by turning the tilting knob (K):
Emptying the pan turn to the right
Tilting back turn to the left
Turning the knob further will accelerate the tilting function.
.
K Tilting knob
Fig. 5 Left-hand console (at the top)
Tilting is only to be activated with lid fully open and with the
swivel outlet of the water mixing unit in the correct position
(precisely towards the front) and where no object is present
under the appliance in the tilting zone. The pan is tilted down
by turning tilting switch clockwise (to the right) and tilted up by
turning it anticlockwise (to the left). Tilting at variable speed will
only take place as long as the tilting switch (K) is held in the tilting position. On being released, the switch returns to the neutral, centre position and due to the drive self-locking, the
boiling pan immediately comes to rest, whatever the position
and filling level. The tilting motor is automatically switched off
in the extreme positions of the pan; the horizontal and fully
tilted positions, so any further actuation of the tilting switch (K)
has no effect.
The heating can no longer be operated with even the smallest
degree of tilt from the horizontal.
Select the rate of tilting so that the produce is discharged in the
region of the pouring lip. This is easy to do by varying the tilting
speed. Avoid spillage of the contents over the rim of the boiling
pan.
4.8 Temperature settings
Temperature setting
Dependent on the cooking functions required, the tem-perature selection button (T) on the display (AT) is used to set the
following recommended temperatures:
Cooking 68° - 212°F (20° - 100°C)
Braising 356° - 394 (180° - 250°C)
4.9 Switching off
The appliance is shut down by turning the power isolator (H)
(available as an option) as well as the control switch (S) to
zero. All lights will go out when this is done.
In the case of faults, the appliance must also be disconnected
from the electric supply connection.
4.10 Power failure
The loss of mains electricity while a cooking pan is being used
can result in cooking being halted or interrupted. Cooking staff
are then required to make an additional intervention in the controls or to monitor further processing.
Power failure when: The measure to be
The cooking process is taking place Press the key (TT)
The cooking process has been programmed
with a starting time although this has not yet
expired
implemented to restart the
cooking process after the
mains supply has been
restored
After the mains supply has been restored, the
starting time comes to an end and the heating
process starts automatically without any intervention in the controls
CLEANING
The boiler and the drain cock should be cleaned after each
use.
• Pull the bolt (B) out and simultaneously lift insert (E)
upwards out of the housing.
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OPERATING INSTRUCTIONS
• Clean insert and seals (D).
• Clean the inside surfaces and the pipe to the pan with a
bottle brush.
• Grease the insert (E) lightly with tap grease.
• Tap grease can be purchased commercially. Damaged
seals must be replaced.Installing the insert.
• Pull the bolt (B) out and -simultaneously push insert (E)
down into the housing
5. WORKING RULES
Cooking
process
Sautéing, brief roasting
Roasting Pieces of meat initially 391°F
Stewing, braising White meat, poultry initial roasting 392°F
Steaming, glazing Vegetables 284-320°F (140-
Poaching, light
browning
Pay attention to the sensitivity of the temperature control system when placing food on the bottom plate of the braising pan.
The heat will remain evenly distributed if the load-ing of the
pan is started in the middle of the front half of its plate. This
same zone should also be used when roasting small portions
of food.
Loading the pan
The pan has a level indicator on its rear side. The maximum
loading mark is situated about 1.6 inch (4 cm) below the pouring level of the spout. When being loaded with liquid substances in the horizontal position, the pan must be filled up to
this maximum loading mark only.
For the "Cook" function (temperature setting up to 212°F
(100°C)) to operate correctly, the pan must be filled with food
to a depth of at least 1.2 - 1.6 inch (3 - 4 cm) to prevent the
food from being burnt. The SOFT function should be activated
if the pan is filled with less food.
Sticky food
To prevent the food from sticking to the bottom of the pan, the
following procedure can be applied:
Mix about 2 kg of unpeeled, uncleaned slices of potatoes with
about 2 kg of salt and spread out this mixture on the empty
cold bottom of the pan. Afterwards, heat up the pan gradually
to the maximum heat during one hour. Then let it slowly cool,
without quenching it with water.
Food Temperature Comments
Escalope, steaks,
diced meat, shredded meat
Poultry initially (284-320°F
374°F (190°C) Cover opened
(200,°C)
then 230-320°F (110160°C)
(200°C)
glazing 392°F
(200°C)
160°C)
(140-160°C)
then 176°F (80°C)
Cover opened
Cover opened
Cover closed
Cover closed
Cover closed
In general
Do not clean the appliance with steel brushes, steel wool, copper cloths, abrasive products, etc., as these would destroy the
metal surfaces and thus facilitate corrosion.
The appliance must not be cleaned with high pressure cleaners or water jets, owing to the danger of malfunc-tions.
7. TROUBLESHOOTING
Faults in the appliance are registered by the control electronics
and shown on the display (AT) dependent on the type of fault
by the letters A or E in combination with a double-digit number.
When the fault occurs, an intermittent acoustic signal sounds,
the power supply is interrupted and the lamp is switched off.
Press button (Q) again to acknowledge the error message
(acoustic signal).
Shut down the appliance if a continuous fault that prevents
operation arises (see section 5.5 Shutting down). Summon the
aftersales service to remedy the fault. Until this is done, the
appliance must not be used and must be disconnected from
the mains supply.
Failure of produce temper-
E1
ature sensor
Failure of bottom tempera-
E2
ture sensor
Failure of control circuit
E5
board temperature sensor
Sensor J15 of produce
E6
temperature is too high
Sensor J16 of bottom tem-
E7
perature is too high
Failure of analogue/digital
E9
converter
Safety thermostat for dry
E10
cycle protection has
responded
HACCP Master Personal
E21
Computer is not connected.
HACCP Interface
E22
COP485.1 is not connected.
HACCP configuration;
EEPROM COP485.1
E23
(memory chip) has found a
reeding fault.
HACCP configuration;
EEPROM COP485.1
E24
(memory chip) has found a
spelling fault.
Summon service agent
and report reading
Summon service agent
and report reading
Summon service agent
and report reading
Summon service agent
and report reading
Summon service agent
and report reading
Summon service agent
and report reading
Summon service agent
and report reading
Discharge fault display
and signal by pressing button (Q).
Discharge fault display
and signal by pressing button (Q).
Discharge fault display
and signal by pressing button (Q) and repair fault.
Discharge fault display
and signal by pressing button (Q) and repair fault.
6. CLEANING
Before being cleaned, the appliance must be switched off and
allowed to cool.
Pan with a polished steel bottom
Do not use water for cleaning. This would cause the food to
stick to the pan, which in turn would necessitate a treatment as
described in chapter 8. Clean the pan by rubbing it with a dry
cloth or with absorptive paper.
Pan with a chrome nickel steel plated bottom
In general it suffices to clean the pan with hot water, a standard grease solvent, and a brush. Afterwards, rinse the pan with
hot water and rub it dry with a cloth or ab-sorptive paper.
Cover, lid and panels
The cover, lid and panels are made of stainless chrome nickel
steel. Clean them with hot soapy water and a stan-dard grease
solvent and rub them dry.
8. TREATMENT OF COMMERCIAL KITCHEN APPLIANCES
Commercial kitchen appliances are executed in corrosion
resistant chrome nickel steels, material numbers 1.4301 and
1.4404.
The corrosion resistance of these steels is based on a passive
layer formed on the surface with access to atmospheric oxygen. Accelerated formation or reformation of the passivity
occurs by treating surfaces with running water containing oxygen. Aggressive media with a reducing effect (oxygen consuming) such as substances containing hydrochloric acid,
chlorides and seasoning concentrates, mustard, vinegar
essence, seasoning or spice tablets, salt solutions, etc.,
depending on concentration and temperature, can result in
chemical damage or the destruction of the passive layer. Damage can also result from foreign rust (iron particles) due to the
formation of galvanic elements and lack of oxygen (no air
access or low oxygen water).
Therefore the following principles should be observed when
working with high grade steel equipment:
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OPERATING INSTRUCTIONS
1. Surfaces of equipment of corrosion resistant steel are
always to be kept clean and exposed to the air. Remove covers from utensils when not in use to provide free air access.
Regularly remove limescale, grease, starch and egg white
deposits by cleaning. Corrosion can occur under these layers
due to the absence of air exposure. Limescale can be
removed with 10% acetic acid, 10% phosphoric acid or with
suitable limescale removers available on the market.
2. Corrosion resistant steel objects must not be kept in longterm contact with acids, spices and seasonings, salt, etc. Also
promoters of corrosion are acid vapours as produced during
floor cleaning. Contact surfaces are to be rinsed off with fresh
water. This applies after use, especially after cooking potatoes, noodles, rice etc. in salt water. Dried-on cooking water
residues form high concentration salt solutions which can
cause point corrosion. So, immediately after use, rinse cooking
utensils in fresh water or keep filled with cold water to cool
them. It is not advisable to use one utensil exclusively for cooking e.g. potatoes in salt water. For stainless steel it is beneficial
to use utensils for different produce, e.g. for soups containing
fat or acid-containing vegetables (such as sauerkraut, for
example).
3. Stainless steel surfaces should, where possible, be protected from mechanical damage, especially from other metals.
Corrosion can occur if stainless steel comes into contact with
iron (steel wool, chips from pipes, water containing iron). New
corrosion locations can be removed with a mild abrasive or
fine emery cloth. Heavier corrosion can be washed off with a
warm 2-5% solution of oxalic acid. Treatment with 10% nitric
acid is necessary if this proves ineffectual. Due to the associated hazards, this type of cleaning is only to be carried out by
suitably trained staff in compliance with the valid regulations.
4. No bleaching or chlorine-containing cleaning agents are to
be used for cleaning. Utensils are to be thoroughly rinsed with
water and dried after cleaning. The surfaces of appliances are
of corrosion resistant chrome nickel steel. They are to be
washed down with hot soapy water with the addition of a
standard grease solvent. Avoid cleaning with steel brushes,
steel wool, copper scouring pads or cloths, products containing sand, etc. as such media destroy the surfaces and create
the conditions for corrosion formation. Spraying appliances or
parts of appliances with a water jet or high pressure cleaning
equipment is harmful and can cause malfunction. This is therefore prohibited.
Note:
The type and concentration of solvents used for cleaning the
surfaces must comply with the code of the Federal Regulations
21 CFR Part 178.1010.
62.9694.01 Page 9
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