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4. MAINTENANCE
- Before carrying out any cleaning or maintenance operation, close the
gas supply tap to the appliance.
- Maintenance according to these instructions is recommended. Failure
to follow these principles can damage device components and decrease
performance and durability.
- NEVER clean the appliance with jets of water under pressure or by
spilling any cleaning product on it.
- DO NOT use liquid or spray degreasers to clean gas valves.
- The best way of cleaning is by removing food remains as soon as they
are deposited on the appliance, thus preventing them from increasing
their tendency towards incrustation when they receive heat.
- Never use dust for plowing, or steel straw, or hydrochloric acid, or
any other product with aggressive characteristics. Never use toxic or
flammable products or products that pollute the environment.
- Cleaning the interior of the barbecue must be done carefully so as not to
damage the safety and ignition devices.
- Stainless steel elements: Clean with lukewarm water and dry with a soft
cloth. In the event that some stains resist, use a non-abrasive detergent or
hot vinegar or a mixture of plaster with alcohol. Whenever necessary use
appropriate products for cleaning stainless steel. (Weekly)
- Tray / container (water): It must be cleaned after each use of the appliance.
This action improves the conditions of hygienic use and minimizes the risk of
fire.
- Every fortnight, do a general cleaning to remove grease and other dirt
accumulated during cooking. Do not manipulate the components of the gas
circuit. This work must be carried out exclusively by a certified technician.
- Annual technical maintenance is recommended, carried out by professionals
integrated in the gas installation entities, who must verify the general operation
of the appliance, the tightness of the gas circuit, operation at minimum flow, etc.
- The gas supply piping to the unit must meet the legal / regulatory requirements
in force and must be examined and replaced if necessary.
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