Viking RVEWD Use and Care Manual - Page 9

Cleaning and Maintenance

Page 9 highlights

Cleaning and Maintenance Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your warming drawer must be kept clean and maintained properly. Make sure all controls are in the "OFF" position. 1. Allow warming drawer to cool completely. 2. It is important to keep the slide rails clear and free from debris. Periodic cleaning of slide rails and other adjoining parts is necessary to assure smooth drawer operation. 3. If needed, the warming drawer pan support can be removed for cleaning. Pull the warming drawer out until fully extended. Slide finger along right and left side rail until you reach hand latches (located at the front of rails). Pull up on both right and left latches. Pull drawer support completely out. Control Knobs MAKE SURE ALL CONTROL KNOBS POINT TO THE "OFF" POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and warm water. Dry completely and replace by pushing firmly onto stem. Stainless Steel Parts All stainless steel body parts should be wiped regularly with hot soapy water at the end of each cooling period and with a liquid cleaner designed for that material when soapy water will not do the job. DO NOT use steel wool, abrasive cloths, cleansers, or powders. If necessary, scrape stainless steel to remove encrusted materials, soak the area with hot towels to loosen the material, then use a wooden or nylon spatula or scraper. DO NOT use a metal knife, spatula, or any other metal tool to scrape stainless steel. DO NOT permit citrus or tomato juice to remain on stainless steel surface, as citric acid will permanently discolor stainless steel. Wipe up any spills immediately. CAUTION DO NOT use any cleaning agent with chlorine or chlorine compounds on stainless steel finish. Chlorine and chlorine compounds are corrosive to stainless steel. Cleaning Chart Material/Problem Stainless steel/ Enamels Cleaning Products Mild cleaners Hard water spots and scales Vinegar and water Directions Sponge with cloth, then rinse with clear water and wipe dry. Satisfactory for use on all finishes. Swab or wipe with cloth. Rinse with clear water and dry. Satisfactory for use on all finishes. Soft, non-abrasive cleaners Apply with damp sponge or cloth. Satisfactory for use on all finishes if rubbing is light. Rub in direction of the polish lines. Plastic (Control knob) Soap and water Pull off knob. Wash but DO NOT soak. Rinse with water, dry and replace on control. 9

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9
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception.
Your warming drawer must be kept clean and maintained
properly. Make sure all controls are in the “OFF” position.
1.
Allow warming drawer to cool completely.
2.
It is important to keep the slide rails clear and free from debris. Periodic cleaning of slide rails and other adjoining parts is necessary
to assure smooth drawer operation.
3.
If needed, the warming drawer pan support can be removed for cleaning. Pull the warming drawer out until fully extended. Slide
finger along right and left side rail until you reach hand latches (located at the front of rails). Pull up on both right and left latches.
Pull drawer support completely out.
Control Knobs
MAKE SURE ALL CONTROL KNOBS POINT TO THE “OFF” POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and
warm water. Dry completely and replace by pushing firmly onto stem.
Stainless Steel Parts
All stainless steel body parts should be wiped regularly with hot soapy water at the end of each cooling period and with a liquid cleaner
designed for that material when soapy water will not do the job. DO NOT use steel wool, abrasive cloths, cleansers, or powders. If
necessary, scrape stainless steel to remove encrusted materials, soak the area with hot towels to loosen the material, then use a wooden or
nylon spatula or scraper. DO NOT use a metal knife, spatula, or any other metal tool to scrape stainless steel. DO NOT permit citrus or
tomato juice to remain on stainless steel surface, as citric acid will permanently discolor stainless steel. Wipe up any spills immediately.
CAUTION
DO NOT
use any cleaning agent with chlorine or chlorine compounds on
stainless steel finish. Chlorine and chlorine compounds are corrosive to
stainless steel.
Material/Problem
Cleaning Products
Directions
Stainless steel/
Enamels
Mild cleaners
Sponge with cloth, then rinse with clear
water and wipe dry. Satisfactory for use
on all finishes.
Hard water spots
and scales
Vinegar and water
Soft, non-abrasive
cleaners
Swab or wipe with cloth. Rinse with clear
water and dry. Satisfactory for use on all
finishes.
Apply with damp sponge or cloth.
Satisfactory for use on all finishes if
rubbing is light. Rub in direction of the
polish lines.
Plastic
(Control knob)
Soap and water
Pull off knob. Wash but
DO NOT
soak.
Rinse with water, dry and replace on
control.
Cleaning Chart