User Manual

10
CLEANING PROCEDURES FOR THE CUTTING BOARDS
When high pressure cleaning equipment is not available; use hot water, a granular cleanser or
detergent and a stiff bristle brush. (Abrasive action is necessary, as simply wiping the board will not
suffice.) After Scrubbing, rinse thoroughly with hot water. Allow to lie flat.
Several excellent germicidal cleaners are also available, including Calgon's "Big Cat" and Johnson's
"Break Up". Clorox is another good cleaner and is USDA approved.
The tabletop material is cut into sections not larger than 36" in any plane, and no section weighs
more than fifty (50) pounds. These are stipulations of the National Sanitation Foundation to facilitate
cleaning. The tops should be turned over daily to reduce possibility of warping and should never be
stood on end. Periodically, go over the board with a clean, flat stainless steel scraper to help seal
some of the knife marks.
The use of cleavers on synthetic boards or tabletops is not recommended.
8) TROUBLESHOOTING
Always ask and check the following:
TROUBLE SHOOTING GUIDE
1. Problem: Unit does not heat:
a. Has unit been connected to a proper electrical source of the proper voltage?
b. Is electric turned on at the main? Check the circuit breaker or fuse.
c. Are the control knobs set to the "ON" position?
2. Problem: Unit does not maintain proper food temperature.
a. Are the controls set to the proper setting?
b. Has unit been pre-heated appropriately?
c. Were pans of food placed into unit at or above desired temperature?
d. Has the food been kept covered?
e. Are there air conditioning ducts, take-up air ducts or fans located near or over unit, causing
cool drafts?
f. Has unit been connected to a proper electrical source of the proper voltage? If so, is there a
"low" voltage condition?