Part # 138683 (01/08)
Page 15
5. If liquid frying compound is used., Turn the gas control
knob to the “ON” position, and set the thermostat to the
desired temperature.
6. If a hydrogenated, (solid), frying compound is used,
pack the fry tank with the compound and turn the gas
control knob to the “ON” position for approximately five,
(5) seconds, then turn it “OFF” for approximately ten,
(10), seconds. Repeat turning the control knob “ON,” then
“OFF” until the frying compound is melted. If smoking
occurs during this process, the heat is being applied too
OPERATING INSTRUCTIONS Continued
fast, scorching the frying compound. If the process is
continued in this way, permanent damage to the fry tank
may occur.
7. If the pilot goes out during this process, repeat the
procedure from step 2.
Shut down
For complete shut down, turn both the thermostat and the
gas control knob to the “OFF” position.
PRODUCT APPLICATION INFORMATION
General
The range is the workhorse of the kitchen because of its
versatility. Most frequently used in small applications, such as
cafes, schools, church kitchens, firehouses, and small nursing
homes where demands are less taxing. As a general rule of
thumb, one four to six burner range with a hot top will be
adequate for a restaurant seating 30 to 35.
The top of the range is designed for flexibility and the
preparation of numerous different types of products. It may
be equipped with two, or even three different types of tops
and burners, depending on the menu needs. An operation
that cooks to order, or uses the range primarily as back-up
will find that open burners will suit most of their needs.
Preparation of soups, stocks, or sauces is done on a hot top
where slow, even cooking is desirable.
Heating larger quantities of food can be done more
efficiently than heating small quantities. Pots and pans
should be covered whenever possible to reduce energy
consumption.
High acid sauces, such as tomato should be cooked in
stainless steel rather than aluminum to avoid chemical
reaction. Light colored sauces such as Alfredo may be
discolored by the use of aluminum, especially if stirred with
a metal spoon or whip. Saltwater shellfish may pit aluminum
pots if they are frequently used for this purpose
Open Burners
The most traditional uses of open burners are sautéing, pan
frying, and small stock pot work. Short-term cooking is the
most efficient use for the open burner. Pans should cover
as much of the grate as possible to minimize heat loss. The
maximum stock pot size to be used on an open burner is 11
inches, (279mm), diameter. Open burners should be turned
off when not in use to conserve energy. Leaving a flame
burning is of no advantage since the heat is instantaneous.
Hot Tops
Hot tops are recommended where long-term stock pot
cooking is required for soups, sauces or stocks. Pots can be
placed anywhere on the hot top, rather than in one specific
position, as on an open burner. The maximum stock pot size
to be used on the hot top is 12 inches, (305mm), in diameter.
Recommended preheat time for a 12-inch, (305mm), hot top
section is 30 minutes. This will thoroughly saturate the metal
with heat. Hot tops are evenly heated, and have a smooth
surface so that pots may be moved easily to any position.
Pots must have a flat bottom for maximum contact with
the hot top surface. Warped or dented pots will not transfer
heat evenly or efficiently, wasting energy and resulting in
uneven cooking patterns. Roasting pans with straps should
not be used on a hot top because only the straps will touch
the heated surface and transfer will be minimal. During slow
times, group pots on one hot top section and turn off the
other section(s). This will conserve energy. If needed, the
other section(s). Will preheat in 10 to 15 minutes due to the
retained heat in the metal.
