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MAINTENANCE & CLEANING
NOTE:
Any maintenance or service involving disassembly
of components should be made by a qualified service
technician. Also, ensure gas supply to the appliance is shut
off.
You have purchased the finest commercial cooking
equipment available anywhere. Like any other fine precision
built piece of equipment, it should be given regular care and
maintenance.
Periodic inspections by your dealer or qualified service
agency are recommended to check temperatures,
adjustments and ensure moving parts are operative.
Whenever possible, avoid overheating idle equipment as this
is the primary cause for increased service costs.
When corresponding with the factory or your equipment
dealer regarding service problems or replacement parts, be
sure to refer to the particular model by the correct model
number (including prefix and suffix letters and numbers)
and the serial or code number. The rating plate affixed to the
appliance contains this information.
Seasoning
Griddle (standard steel plate)
1. Remove all factory applied protective material by
washing with hot water, mild detergent or soap solution.
2. Apply a thin coat of cooking oil to the griddle surface,
about one ounce per square foot of griddle surface.
Spread over the entire griddle surface with a cloth to
create a thin film. Wipe off any excess oil with a cloth.
3. Light all burners, set at the lowest possible setting. Some
discoloration will occur when heat is applied to steel.
4. Heat the griddle slowly for 15 to 20 minutes. Then wipe
away oil. Repeat the procedure 2 to 3 times until the
griddle has a slick, mirror like finish.
IMPORTANT: Do not set to a high position (on valve control)
or 450° (on thermostat control) during “break-in” period
NOTE: Steel griddle surface will tone (blue discoloration)
from heat. This toning will not diminish function or operation
and it is not a defect.
The griddle will not require reseasoning if it is used properly.
If the griddle is over heated and product begins to stick to
the surface it may be necessary to repeat the seasoning
process again. If the griddle is cleaned with soap and water it
will be necessary to reseason the griddle surface.
Griddle (optional chrome)
1. Remove all factory applied protective material by washing
with hot water, mild detergent or soap solution.
2. A chrome plate griddle does not have a porous surface
such as a steel griddle plate so seasoning is something
you do not need to do but regular cleaning will ensure
longer life for your griddle and better cooking results.
3. Turn griddle plate temperature setting to between 300
to 350 degrees F (149 to 177 deg. C). Pour water on the
griddle ahead of a soft bristle brush. Then scrub the
griddle clean sweeping the water and debris into the
grease trough. This should remove much of the debris on
the griddle.
4. For stubborn burnt on food use a mild nonabrasive
cleaner with the water and a soft metal scraper.
Cast Iron Top Grates (Hot Plates & Char-Broilers)
1. Wash the cast iron top grates thoroughly with a mild soap
and warm water.
2. Dry the grates thoroughly with a clean cloth.
3. Immediately after drying, season the top grates lightly
with a non-toxic oil, (liquid vegetable oil or spray oil).
WARNING: DO NOT SEASON THE GRATES WHILE THEY
ARE INSTALLED ON THE APPLIANCE.
Seasoning grates
over an open flame could cause a flash fire.
4. After seasoning, reinstall the grates. Turn all the burners
on at their lowest setting. Allow the oil on the grates to
burn off for at least 20 minutes before using.
RE-SEASONING OF THE GRATES WILL BE REQUIRED
WHENEVER THEY HAVE BEEN CLEANED. FAILURE TO
SEASON GRATES WILL RESULT IN RUSTING.
Part # 4528529 Rev. 1 (11/03/11)
