After marking each type of food, clean the surface with the help of a spatula and a cloth for grills. For daily cleaning, leave the fry top to cool to around 50ºC. We recommend the use of our Repagas product.

• Given the simplicity of these appliances, there are few aspects that should be taken into consideration from the point of view of preventive maintenance.
• However, it is advisable to clean stainless steel surfaces each day with warm water and detergent. Rinse in plenty of clean water and dry carefully.
• For stainless steel elements:
  • Use products such as: methylated spirits, whiting or other non-basic degreasing agents or a synthesis detergent.
  • Do not use abrasive products or scouring pads.
  • Pay attention to the aggressiveness of certain products (bleach, degreasing agents, etc…) and follow the recommended measures in the dilution of preparations.
  • Rinse and dry carefully after cleaning.
  • During cleaning of the bases, avoid acidic products coming into contact with the stainless steel parts.

• Never use hose pipes to clean the inside of the appliances, as this may affect their functional elements.
  • Apply oil to the food rather than directly on the grill.
  • After marking each type of food, clean the surface with the help of a spatula and a cloth for grills.

It reaches a temperature of up to 380ºC.

For fish and vegetables, we recommend a hard-chrome fry top.