Use and Care

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327-4159 Installation, Use & Maintenance
15
Pro-Line Wine
Maintenance
Cleaning the Cabinet
• Proper cleaning of stainless steel requires a soft cloth, never use steel pads, wire brushes
or scrapers.
• Cleaning solutions need to be alkaline or non-chloride cleaners. Any cleaner containing
chlorides will damage the protective lm of the stainless steel. Chlorides are also commonly
found in hard water, salts, household and industrial cleaners.
• Routine cleaning of stainless steel can be done with soap and water. Extreme stains or
grease should be cleaned with a non-abrasive cleaner and plastic scrub pad.
• Stainless steel cleaners available which can restore and preserve the nish of the steel’s
protective layer.
• Never use an acid based cleaning solution. Many food products have an acidic content
which can deteriorate the nish — these items include peppers, tomatoes and other
vegetables.
• Be sure to clean ALL food products from any stainless steel surface.
• The interior of the cabinet should be cleaned only with lukewarm water, taking care not
to scratch the galvanized metal surface. Mild detergents are recommended.
Defrosting
The unit will not require defrosting if the door is only opened for a minimum time. Should ice form
on evaporator turn unit o and allow to defrost. Make sure the door closes properly and gasket
seals completely as warm air entering the unit will cause evaporator to freeze and malfunction.
Do not use a pick, knife, etc., to pry ice from evaporator as this could puncture evaporator or
damage the coils.