Kitchen units and appliances

Units and worktops

The kitchen units have been especially manufactured for Park Hill

by Construction HUB Ltd.

In the event of any problems with the kitchen units outside

of the 12 month defect period or requirements for additional

components, please contact the kitchen supplier, see section 1.4

for contact details.

Care and maintenance

Doors

Occasional marks can, in most cases, be removed with a soft

damp cloth. More persistent marks can be removed using a mild

solution of water and household detergent and dried with a soft

cloth. Never use solvents or abrasive cleaners, as these could

permanently damage the finish.

Carcasses

Do not use polish on any of the surfaces. Only clean the

surface with a damp soapy cloth. Bleaches, scouring pads and

multi-surface cleaners should not be used. Always clear away

concentrated juice, corrosive liquid and food colourant spills,

including water, as prolonged exposure can mark the surface.

Drawers, runners, doors and hinges

These should be wiped out with a damp soapy cloth and wiped

dry. The roller runners are lubricated and should not be cleaned

with a degreasing agent, as this may impair their function. Never

lean on partially or fully open doors and drawers. The hinges are

only designed to support the door. If a waste bin is required,

please use one supported by the carcass and not attached to the

door.

Cupboard door hinges

If the cupboard door feels unsteady or is poorly fitted, this is

typically because the hinges require adjustment; carefully adjust

the screws on the hinge to bring the door back into alignment.

Stiff hinges can be eased using a suitable lubricant.

Wall mounted shelf

The wall mounted shelf in the kitchen contains the cooker hood.

The shelf has been designed to use as storage. Please note a

single point load on this shelf should not exceed 20kg (e.g. a

single item of kitchen equipment stored on the shelf should not

exceed 20kg in weight).

The total load on the shelf should not exceed 50kg and this load

must be evenly distributed across the length of the shelf.

Worktops

The worktop joints and inserts are not guaranteed against water

ingress, which can lead to damage. Therefore, moisture should

be avoided in surface joints (e.g. between two worktops or at the

joint with the splashback) and spillage or standing water should

be wiped off immediately. Do not rest hot pans or use knives on

the worktop without suitable protection, otherwise the laminate

surface may be permanently damaged. Please take care not

to drag items across the worktop surface as this may lead to

scratching and always use an appropriate utensil (i.e. a chopping

board) to prevent marks and cosmetic damage to the worktops.

Stainless steel sinks, drainers and chrome taps

These are best cleaned with warm soapy water, wiped dry and

then buffed with a soft cloth to restore the polished surface. If

undiluted disinfectant and bleaches spill on to the sink or taps,

they will leave a permanent stain, if not removed immediately.

Persistent water stains may be removed with vinegar and the sink

should then be rinsed with water and detergent.

Glass splash back

Clean with mild detergent or non - abrasive cleaner.

Notes

Use of hob

To avoid damage to the kitchen units and surrounding finishes do

not switch the ceramic hob on before placing a pan on the

ring(s) to be heated. Similarly, do not leave the hob switched on if

there are no pans on the heated ring(s).