Specifications

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VG30, VG40, VE30 & VE40 BRAISING PANS
CLEANING
Disconnect the electrical power to the machine and follow
Lockout / Tagout procedures before cleaning.
Clean your braising pan regularly. Keep the plate surface clean. To produce evenly
cooked, perfectly braised products, keep the pan surface free from carbonized grease.
Carbonized grease on the surface hinders the transfer of heat from the pan surface to
the food. This results in spotty browning and loss of cooking efficiency. Worst of all,
carbonized grease tends to cling to the foods, giving them a highly unsatisfactory and unappetizing
appearance.
After Each Use
Clean the pan surface with a brush or flexible spatula.
Remove the strainer (Fig. 6) at the pouring lip of the braising pan by pulling it toward the back of the pan.
Clean the strainer in a sink. Rinse thoroughly and dry with a soft, clean cloth. Replace strainer.
Once a Day
Thoroughly clean the back, sides and front of the pan. Also clean the inside and outside surfaces of
the lid.
Do not hose down or power wash.
Once a Week
Clean the pan surface thoroughly. If necessary, use a griddle stone or brush on the surface. A
detergent may be used on the pan surface to help clean it, but be sure the detergent is thoroughly
removed.
Clean other stainless steel surfaces with a damp cloth and polish with a soft, dry cloth. To remove
discolorations, use a nonabrasive cleaner. If the braising pan usage is very high, consider going
through the weekly cleaning procedures more often than once a week.
When cleaning the braising pan, it is helpful to fill the pan with approximately 10 gallons (38 L) of warm
water and add detergent. After cleaning, raise the braising pan to drain all water (place a bucket or
container under the pouring lip). Then repeat the procedures for rinsing with clean water.
Fig. 6
PL-41753