EN Version 02 MAINTENANCE GUIDE FOR CUPBOARD UNITS Congratulations on the purchase of your new kitchen/bathroom! You may wish to store this maintenance guide in one of the cupboard units. Please note that the guarantee becomes void if cupboard units and worktops are not maintained and assembled/fitted in accordance with the supplied maintenance and assembly instructions. Indoor climate/ventilation Thorough ventilation is required, particularly in wet rooms and around dishwashers etc. When installing a dishwasher, ensure that a vapour barrier is fitted under the worktop to cover the join between the edge and the chipboard. Your new kitchen/bathroom complies with the Danish Ministry of Housing requirements. To ensure a good indoor climate, the air in any residential room should be totally replaced at least 0.5 times per hour. Kitchens should have basic air extraction of 20 l/sec (72 m3/hour) through a cooker hood. Cooker hoods should be fitted with removable grease filters which can be cleaned. Bathrooms should have air extraction of at least 5 l/sec (54 m3/hour). Fresh air can be supplied to kitchens and bathrooms through windows, doors or ventilation valves. Please also refer to the requirements set in your local building regulations. Transport foil It is important to remove the transport foil and the labels on new fronts immediately after delivery, as otherwise marks may appear on the front and the foil will be difficult to remove. Carefully remove the foil. Do not use cleaning agents with an abrasive effect or corro- sive cleaning agents to remove any remains of glue. Daily use and cleaning Cupboard units and front panels must not be exposed to extended contact with water or steam. If front panels or unit carcasses are exposed to water splashes, steam etc. they should be immediately dried to avoid water damage. Worktops and adjacent front panels can be damaged by hot steam if the dishwasher is opened before it has finished and the contents are completely dry. Use a clean microfibre cloth dipped in cold or warm water and tightly wrung out for day-to-day cleaning of other doors. Dry using a soft, dry microfibre or cotton cloth. Grease spots which cannot be removed as above may be cleaned using a microfibre cloth soaked in soapy water (max. 1 teaspoon normal detergent per litre of water) and tightly wrung. Wipe afterwards using a clean microfibre cloth soaked in cold or warm water and tightly wrung. Dry using a soft, dry microfibre or cotton cloth. For varnished doors Repair any damage to the varnish using a repair varnish to prevent moisture penetrating the front panel. For high-gloss doors Use of a high-gloss maintenance set is recommended for the day-to-day cleaning of high-gloss doors. These can be purchased from the store where you purchased the kitchen/bathroom. Alternatively, wipe using a clean microfibre cloth dipped in cold or warm water and tightly wrung out. Dry using a soft, dry microfibre or cotton cloth. Repair any damage to the varnish using a repair varnish to prevent moisture penetrating the front panel. For laminated doors For thorough cleaning, a special laminate cleaner can be purchased in the store where you purchased the kitchen/bathroom. Otherwise follow the same care instructions as specified under ‘Daily use and cleaning’. Note that camphor (found in some hand creams) can damage the laminate surface. Caring for handles All our handles may be cleaned using a cloth dipped in warm water and wrung out. Detergent may optionally be added (1 teaspoon/li- tre). Abrasive solvents or cleaning agents (scouring powder) must never be used to clean handles. Avoid Avoid using any of the various furniture care products and wax polishes you can buy to treat your cupboard units, as some of these products change the surface characteristics. Cleaning agents containing ammonia may only be used after diluting with water. Coffee machines and other products which emit steam must not be placed under wall units. Any water droplets spilled or formed on doors and cupboard surfaces must be wiped off to avoid water damage (see ‘Daily use and cleaning’ above). Sinks Clean all types of sink daily using a microfibre cloth soaked in soapy cold or warm water (max. 1 teaspoon normal detergent per litre of water) and tightly wrung, and then wipe using a clean microfibre or cotton cloth soaked in cold or warm water and tightly wrung. Never use steel wool, scourers, scouring cream etc., as these scratch the surface. Always follow the sink manufacturer’s maintenance instruc- tions. Service After a certain period of use the kitchen should be systematically checked and adjusted. Tighten screws on handles, hinges and pull-out systems and adjust doors and drawers. This will ensure the kitchen functions properly for many years.
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