Randell 3300 Operator's Manual - Preventive Maintenance
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Preventive Maintenance
Randell strongly suggests a preventive maintenance program which would include
the following Monthly procedures:
1. Clean your hot food unit with a solution of warm water and a mild detergent. The
stainless steel portion of your unit can be polished with any quality polish.
2. Drain water from wells daily and wipe them out. Clean wells thoroughly twice a
week to help insure a longer life for your wells.
3. Clean and disinfect drains with a solution of warm water and mild soap.
RECOMMENDED CLEANERS FOR YOUR STAINLESS STEEL INCLUDE THE
FOLLOWING:
JOB
CLEANING AGENT
COMMENTS
Routine cleaning
Soap, ammonia, detergent
Medallion
Apply with a sponge or cloth
Fingerprints and smears
Arcal 20, Lac-O-Nu, Ecoshine Provides a barrier film
Stubborn stains and
discoloration
Cameo, Talc, Zud, First
Impression
Rub in the direction of the
polish lines
Greasy and fatty acids,
blood, burnt-on foods
Easy-Off, Degrease It, Oven
Aid
Excellent removal on all
finishes
Grease and Oil
Any good commercial
detergent
Apply with a sponge or cloth
Restoration/Preservation Benefit, Super Sheen
Good idea monthly
Reference: Nickel Development Institute, Diversey Lever, Savin, Ecolab, NAFEM.
NOTE: Do not use steel pads, wire brushes, scrapers, or chloride cleaners
to clean your stainless steel. Caution: Do not use abrasive cleaning
solvents, and never use hydrochloric acid (muriatic acid) on stainless steel.
NOTE: Do not pressure wash equipment as damage to electrical
components may result.