How it Works User Guide for OX9-2 and OX9-4 1. Wok-Washing Operating Standard 2. Standardised Wok-Seasoning Procedure 3. Start-of-Day Opening Workflow 4. Start-of-Day Opening (Chamber Check/Line Filling) 5. Start-of-Day Sauce Inspection Workflow 6. End-of-Day Closing Preparation 7. End-of-Day Line Flushing and Purging 8. End-of-Day Cleaning Feed Lines, Float Balls, and Cover Plates 9. End-of-Day Exterior Cleaning
