Cleveland Convection Steamer 1SCE

1. Before every steaming operation, inspect the cooking compartments and remove any food scraps or debris. See Chapter 5. A. SHUTDOWN AND CLEANING

• Perform the Shutdown and Cleaning Procedure at the end of each shift or more often if needed.

Do not clean this appliance with hoses or water jets! Doing so can cause injury and equipment damage.

Wait for this appliance to cool before cleaning! Attempting to clean a hot appliance can cause DEATH, INJURY, BURNS, and SCALDS.

Shutdown and Cleaning Procedure for the End of Each Shift:

WARNING: ELECTRIC SHOCK HAZARD - Do not clean this appliance with hoses or water jets! Doing so can cause injury and equipment damage.

DANGER: HIGH HEAT HAZARD - Wait for this appliance to cool before cleaning! Attempting to clean a hot appliance can cause DEATH, INJURY, BURNS, and SCALDS.

Open the cooking compartment doors and allow the appliance to cool

DANGER: BURN AND SCALD HAZARD - Water in the reservoir and drain pan may be HOT! Use caution when draining and emptying to avoid spills and splashes. Failure to do so can cause DEATH, INJURY, BURNS, and SCALDS.

Drain the steamer by turning the drain handle to the drain position

Remove the slide racks. Wash and rinse them according to health and sanitation requirements

Remove the splash pan. Wash and rinse it according to health and sanitation requirements

Do NOT use distilled water. Fill with fresh water at least every day, at the start of every shift, or more often as needed.

Place an empty drain pan (4” X 12” X 20”) in the drain pan rack.

Add 1 1/2 gallons of fresh cold potable water to the bottom of the cooking compartment.

Check the water after every steaming operation and add water or, if the water has become dirty, drain and refill as needed.

Sign off on the daily manual water fill