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OPERATION
General
The suggested time and temperature chart (below) is provided as a guide for the products listed only.
If different temperature settings are to be used, select one side of the griddle and operate at the lowest
temperature. Adjoining sections should be set at progressively higher temperatures.
Do not try to operate the end sections hot and the center sections cool.
ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE FROM
COMBUSTIBLE MATERIALS.
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY. IF SPILLS
OCCUR, CLEAN IMMEDIATELY, TO AVOID THE DANGER OF SLIPS & FALLS.
Loading the Griddle
Griddle
An understanding of how the griddle sections are controlled will be a valuable aid in loading your griddle.
A mechanical thermostat independently controls each 2-inch section of your griddle. The thermostat
capillary tube is mounted in the center of each 2-inch cooking section under the griddle plate.
If the product is loaded directly over the thermostat capillary tube, that section will turn on and the burner
will heat the entire cooking section. If the product is loaded to the side, front or back of the thermostat
capillary tube, the thermostat will react to the temperature change much slower.
During slow periods with minimal loads, do not load directly over the thermostat capillary tube as this will
unnecessarily turn the burners on and overheat the remainder of the section not being utilized.
Turn the product and continue cooking until it has reached its desired degree of doneness.
Remove the product from the griddle.
When reloading the griddle, first use the griddle surface on which a previous load was not placed.
This will help insure the proper griddle temperature.
TH Hood
Once the griddle has been loaded properly lower the hood over the product.
Below is a chart and with some basic products the suggested cooking temperatures, and cooking time.
CAUTION
PRODUCT
FLAT GRILL TEMP
GROOVED GRILL TEMP
TIME
Hamburger
2 patties per pound
350°F (76°C)
400°F (204°C)
3 Min
4 patties per pound
350°F (76°C)
400°F (204°C)
/2 Min
6 patties per pound
350°F (76°C)
400°F (204°C)
Min
Steaks
/2” to 3/4” thick cooked to Medium
375°F (90°C)
450°F (232°C)
3 Min
3/4” to ” thick cooked to Medium
375°F (90°C)
450°F (232°C)
4 /2 Min
Lamb Chops
” Thick
350°F (76°C)
400°F (204°C)
3 /2 Min
Pork Chops
3/4” thick
350°F (76°C)
400°F (204°C)
3 /2 Min
to /2” thick
350°F (76°C)
400°F (204°C)
4 Min
Liver
3/8 to /2 thick
350°F (76°C)
375°F (90°C)
2 Min
Salmon
Steak or Fillet 3/4” thick
350°F (76°C)
400°F (204°C)
3 /2 Min
Shrimp / Scallops
275°F (35°C)
300°F (48°)
2 Min
Halibut
3/4” thick
325°F (62°C)
350°F (76°C)
3 /2 Min
Grilled Sandwiches
325°F (62°C)
350°F (76°C)
/2 Min
