FLOOR MODEL GAS DECK OVEN OPERATION MANUAL10CLEANING AND MAINTENANCEFlue Vent:Ventilation system must be inspected every six monthsand maintained clean and free of obstructions.Oven Interior:Clean the oven interior only when the oven is cold. Useonly the detergent solutions and cleaners that meet thenational and / or local codes.(A) Baking Chamber:Clean the ceiling and the walls of the bakingchamber with a mild soap and water solution.Do not use oven cleaners, caustic solutions ormechanical means as they will damage the interioraluminized surface.(B) Baking Decks:The baking decks are heavy and fragile. Theyshould be handled carefully. The baking decksshould be cleaned by using a long-handled scraperand stiff wire brush. At the end of each day, turnthe thermostat up to its maximum setting and letthe oven sit at that temperature for at least 1/2hour. This will burn off the food spilled onto thebaking decks during day’s production and turn itinto ash. This ash can be brushed off the next daybefore turning the oven on. The baking decksshould be scraped and brushed during the dayalso to help keep them clean. To remove excessivecrumbs or carbon, the baking decks and the ovencavity may vacuumed when the oven is cold. Donot use water or other liquids on the baking decksas that may cause them to crack. After long use,heavily soiled baking decks may be cleaned byturning over after scraping down and brushing off.This will burn off the heavily soiled side of thebaking decks. This procedure may be repeatedas needed.(C) Burner Compartment:Vacuum out any carbon, crumbs or residue in theburner compartment and all around the doors. Theholes and louvers on the outer surfaces of the ovenmust be kept free of obstructions to allow freemovement of air into the controls and for propercombustion. The burner ports and crossover holesshould be kept free of carbon and other deposits.