Part # 1382683 (01/08)
Page 20
MAINTENANCE AND CLEANING
Seasoning
Griddle
A. Remove all factory applied protective material by
washing with hot water, mild detergent or soap solution.
B. 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.
C. Light all burners, set a lowest possible setting. Some
discoloration will occur when heat is applied to steel.
D. 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. Do this until you have
reached the desired cooking temperature.
IMPORTANT: Do not attain high (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
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.
Cast Iron top Grates
First, remove the cast iron top grates from the range. Wash
the cast iron top grates thoroughly with a mild soap and
warm water. Dry the cast-iron top grates thoroughly with a
clean cloth. Immediately after drying, season the top grates
lightly with a non-toxic oil, (Liquid vegetable oil or Pam spray
oil) WARNING; DO NOT SEASON THE TOP GRATES WHILE ON
THE RANGE TOP! Seasoning grates on the range top over an
open flame could cause a flash fire. After seasoning, replace
the top grates onto the range. Turn all the range top sections
“ON LOW”. Allow the top sections to burn in this manner
for at least 20 minutes before using pots or pans on the top
grates. SEASONING OF THE TOP GRATES WILL BE REQUIRED
WHENEVER THEY HAVE BEEN CLEANED. FAILURE TO SEASON
GRATES WILL CAUSE RUSTING.
Cleaning
Painted Finishes
Establish a regular cleaning schedule. Any spills should be
wiped off immediately.
4. While holding the calibration stem pushed inward with
the screwdriver, turn the control DIAL to the temperature
indicated on the test instrument. Release pressure on the
calibration stem.
5. Remove the dial from the control, replace the dial insert,
and reinstall the dial on the control.
6. Set the dial to 450° F, (232° C). Check temperature
as before. If the temperature is not now within the
acceptable ±20°F, (4°C), range, the sensing element is
inoperative and the control should be replaced.
Fryer Thermostat
Calibration
Field calibration is seldom necessary and should not
be resorted to unless experience with cooking results
undoubtedly indicate that the control is not maintaining
the temperature for which the dial is set. To check fryer
temperature for calibration, use a pyrometer.
1. Suspend the thermocouple in the center of the fry tank
approximately 3 inches, (756mm), deep.
2. Allow the burner to cycle at least four times.
3. The fourth time the burner cycles OFF, compare your
instrument reading with the thermostat setting.
ADJUSTMENTS Continued
