Daily Cleaning; General Cleaning And Maintenance - Sagi KIRAA Kurzanleitung

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Only load the top shelf up to the stacking mark;
•
Do not place products below the bottom shelf support.
WARNING: do not store explosive substances such as aerosol
cans with a flammable propellant in this appliance.
STOPPING
To stop operation at any time, position the main switch on
OFF. The button turns off.
To disconnect the counter from the power supply, remove the
plug from the outlet.
MALFUNCTIONING
In case of malfunctioning, before contacting the technical
service, check that:
•
the main switch is lit and the mains supply is present
•
the temperature is set at the desired value
•
the doors are perfectly closed
•
the counter is not placed near heat sources
•
the condenser is clear and the fan is properly working
•
the amount of frost on the evaporator is not excessive
If the problem cannot be solved, contact the local technical
service specifying the model and serial number indicated in the
identification plate.

DAILY CLEANING

To guarantee a perfect hygiene and conservation of the
counter it is recommended to carry out often and/or daily the
cleaning operations as indicated hereunder:
1. Wash the external part through the satin finish only,
wiping with a squeezed sponge previously soaked in water
and mild detergent; carefully wash the worktop and the
doors/drawers area around the handle.
•
The detergents must not contain chlorine and must not be
abrasive.
•
The kind of detergents recommended are the ones
indicated hereunder:
- Composite action disinfecting detergent;
(containing non-ionic surfactants, benzalkonium chloride,
chelating agents and pH buffer)
Laboratory, neutral detergent for hand washing;
-
(containing anionic and non-ionic surfactants)
Food environments degreasant;
-
(containing anionic surfactants and EDTA)
•
Before using the detergents, dilute them, if needed,
following the instructions on the label.
•
Leave the detergents act for at least 5 minutes.
•
Rinse carefully the counter walls with a sponge drenched
in running water.
•
Dry carefully using a clean sponge.
WARNING: absolutely do not use utensils or materials which
could cause cuts and consequently rust formations.
FOOD STAINS AND HARDENED
RESIDUES
In case there are food or waste stains in the counter, wash the
surfaces with water and clean them off before
harden.
If the wastes have already hardened, please follow the
instructions hereunder:
1. Use a soft sponge drenched with lukewarm water and
neutral detergent (you can use the detergents for the
daily cleaning operations, at the highest concentration
estimated by the label).
2. Dampen the hardened waste so as to maintain it damp
for at least 30 minutes passing on it every five minutes
the sponge drenched with water and detergents on the
hardened dirty area.
3. At the end of this soaking operation remove the waste
with the sponge drenched with water and neutral
detergents.
4. If needed, use a wooden spatula or a fine stainless-steel
sponge, taking care of not damaging the fridge surface.
5. At the end of this process it is recommended a daily
cleaning operation cycle of all the internal surfaces of the
counter.
6. When the cleaning operations are over, rinse carefully
with a sponge drenched with running water.
3. Dry carefully using a clean sponge.
The space around and under the refrigerator must also be
cleaned and held in perfect hygiene.
Clean using water and neutral soap or detergent.
Protect the sheet metal parts with silicon wax.
GENERAL CLEANING AND
MAINTENANCE
In order to assure efficiency, general cleaning and
maintenance must be carried out several times a year.
Before starting, the following operations must be carried out:
•
Position the switch located in the control panel on OFF.
•
Position the mains switch on OFF.
•
Disconnect the power supply plug and wait for complete
defrosting.
•
Clean the refrigerating group and the finned evaporator,
using a vacuum cleaner or a non-metallic brush.
WARNING: the cleaning and maintenance operations of the
refrigerating unit and the compressor area require the
intervention of qualified personnel and cannot be carried out
by unspecialized staff.
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