Cleaning method for cooking chamber

摘要

The method involves spraying all chamber surfaces and parts with a cleaning solution, allowing the solution to act over a defined period and flushing out the chamber and the lines and nozzles carrying the solution. The cleaning process is concluded by introducing water vapor at a temperature of at least 100 deg. C into the chamber for a period dependent on the targeted degree of disinfection. Demineralized water is used for the flushing process.