12
Operation
Maintenance
preference.
CLEANING THE GRIDDLE
Empty the grease drawer as needed throughout the day and regularly clean at least once daily. Clean the
griddle regularly. A clean griddle always looks better, lasts longer and performs better. To produce evenly
cooked, perfectly browned griddle products keep the griddle plate clean and free of carbonized grease.
Carbonized grease on the surface hinders the transfer of heat from the griddle surface to the food, resulting in
spotty browning and loss of cooking efficiency. Carbonized grease tends to cling to griddle foods, giving them a
highly unsatisfactory and unappetizing appearance. To keep the griddle clean and operating at peak efficiency,
follow these procedures:
AFTER EACH USE
Clean the griddle with a wire brush or flexible spatula.
ONCE PER DAY
Thoroughly clean the griddle back splash, sides and front. Remove, empty and wash the grease drawer in the
same manner as an ordinary cooking utensil.
ONCE PER WEEK
Clean the griddle surface thoroughly. Use a griddle stone, screen, or Scotch Bright pad on the surface as
necessary. Rub with the grain of the metal while the griddle is still warm (not hot). A detergent may be used on
the plate surface to help clean it, but be sure the detergent is thoroughly removed by flushing with clear water.
After removal of detergent the surface of the plate the griddle should be seasoned according to the instructions
in this manual. Clean stainless steel surfaces with a damp cloth and polish with a soft dry cloth. To remove
discoloration, use a griddle cleaner. If the griddle usage is very high, consider conducting this weekly cleaning
procedure more than once per week.
ADJUSTMENTS
CALIBRATION
1.
Each thermostat controls a 12” zone of the griddle. Using a Surface Probe temperature measurement
device, observe the temperatures at the center points of the cooking zones. These points are located by
starting 6” from the side splash (left or right) and every 12” across the width of the griddle, with all points
located 12” back from the front edge of the griddle plate. NOTE: Use of infrared thermometers is not
recommended. These devices are highly sensitive to surface color (clean or dirty), angle of reading and
distance from the unit.
2.
Set thermostats to 350°F and allow to stabilize, allowing the burner to cycle ON and OFF at least two
times.
3. Watch for burner to cycle OFF, then measure the temperature for that zone. The temperature should be
