Owner's manual

7
Cleaning and Food Safety
CleantheCAFEOATunitdaily.Cleaningshouldbeperformed,notonlytomaintainapleasantappearancebutasafoodsafetydiscipline.
1. Switchofftheunitatthepowertoggleswitch,markedCONTROL,behindtheunit.
2. Wipeallexteriorsurfaceswithadampcloth;removinganyspills,dustordebrisfromtheunit.
3. Removethedriptrayandlouveredscreenandwashoutitscontents.Forhardtocleandeposits,useamilddetergentsolution.
4. Cleanaroundthedispensingarea,wipingwithanontoxiccleaner.
5. Turnontheunitatthepowerswitchtoreturnittonormaloperation.
Food Safety isadisciplinedescribinghandling,preparation,andstorageoffoodinwaysthatpreventfoodborneillness.Thisincludesanumber
ofroutinesthatshouldbefollowedtoavoidpotentiallyseverehealthhazards.
The Basics: Clean, Separate, Cook and Chill
Youcanhelppreventfoodpoisoningfrombacteriaandvirusesbyfollowingfoursimplestepswhenyoupreparefood:
CLEAN:Washhandsandsurfacesoften
SEPARATE:Don’tcross-contaminate!
COOK:Cooktopropertemperature
CHILL:Refrigeratepromptly
Rough-In Drawing
25.000”
(63.5 cm)
20.750”
(52.7 cm)
20.250”
(51.4 cm)
11.750”
(29.8 cm)
3.750”
(9.5 cm)