March 2016
The main gas valve should be “CLOSED/OFF” for
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ve (5) minutes prior to lighting plots to clear any existing gas. (Main gas
valve is supplied by others.)
1. Turn “ON or OPEN” the main gas valve to the unit.
2. Light and hold an ignition source (match) at the pilots. When the
fl
ame is established, remove the ignition source.
Repeat this step for each burner as each burner has its own individual pilot. The pilot can be reached through the
holes in the front of the unit.
3. Turn each burner knob “ON”. If the burners do not ignite promptly, turn the knobs “OFF”. From the opening in the front
panel, use a screwdriver and turn the pilot valve screw counterclockwise, which will increase the
fl
ame height and
repeat step 4.
If the pilot
fl
ame appears large than necessary, turn it down and retest the burner ignition. The pilot
fl
ame should be as
small as possible but large enough to guarantee reliable ignition of the burners when the knobs are turned to “ON”. In the
holes located in the front panel are pilot valve adjustments. Use a screwdriver to turn the valve to adjust the
fl
ame height
to your desired level.
All burners are lit from constantly burning pilots. Turning the valve to the desired
fl
ame height is all that is required to put
the unit in service.
Igniting the Burner:
To ignite the burner, turn knob to the “ON” position, then back off to the desired
fl
ame level. The range of adjustment is
virtually in
fi
nite between “ON” and “OFF”.On the Thermostat controlled griddle, turn the knob to the desired temperature
and allow it to preheat for approximately
fi
fteen (15) minutes. (*Be sure the griddle plate has been properly season before
attempting to cook). The space between the legs at the bottom admits combustion air. DO NOT BLOCK THIS SPACE.
All burners are lit from a constantly burning pilots. Turning the valve to the desired
fl
ame height is all that is required to put
the unit in service. Or if thermostatically controlled, simply set to the desired temperature.
Do not permit fans to blow directly at the unit. Whenever possible, avoid open windows next to the unit’s sides or back.
Avoid wall type fans which create air cross-currents within a room.
It is also necessary that suf
fi
cient air should be allowed to enter the room to compensate for the amount of air removed by
any ventilation system. Otherwise, a subnormal atmospheric pressure will occur, affecting operation and causing
undesirable working conditions.
A properly designed and installed hood will act as the heart of the ventilation system for the room or area in which the unit
is installed, and will leave the unit independent of changing draft conditions.
NOTE: It may be necessary to adjust the balance of gas, volume, and air supply to each burner. This must be done by an
authorized service technician.
SEASONING THE GRIDDLE
Be sure to start with a clean Griddle surface. Pour small amount of high quality cooking oil to the griddle plate (about
one ounce (30 cc) per square foot of surface. Spread the oil over the entire griddle surface with a clean cloth to create a
thin
fi
lm. Turn on the griddle to the lowest
fl
ame height or the lowest setting on the dial if it is a thermostatically controlled
griddle, and allow to heat for approximately 30 minutes. As the griddle is heating it will be necessary to spread the oil over
the griddle surface to prevent it from drying. Repeat this process 2 to 3 times gradually increasing the
fl
ame height each
time or increase the temperature by turning the dial up 100 degrees at a time, on the burner until the griddle has a slick,
mirror-like surface. This process will take 1 ½ to 2 hours.
Note: Each time the griddle is cleaned with soap and WATER, the seasoning is removed and this process must be
repeated.
Note: If the process occurs too fast the griddle surface may turn a light bluish tint in color. The tint does not hurt the
griddle surface. You should allow the surface to cool and start over.
